Baklava Gujiya

As a kid, I loved playing with colors. We’d get up early morning and get ready for the festival. Friends from the neigbourhood will come home and paint you in the same color. Ofcourse, in the beginning it was hard to recoganise who is who but we somehow used to recoganise each other eventually. But…

Bihari Kebab Masala

My parents, my brother and I would spend the summer vacation with our family in Bihar, as well as our Eid and Bakhrid vacations. It was kind of a ritual for us. Summer vacations were all about the fruit, the mangoes and litchis, while Eid and Bakhrid were all about the food. My favourite dish…

Quinoa Thayir Sadam

One myth that North Indians have is that South Indian food is all about Idli and Dosa but they are totally wrong. South has so much to offer to vegetarians and non-vegetarians. Normal to spicy , simple to elaborate, deep fried to steamed. Every dish that South offers has so distinct flavor and unique textures. Curd…

Pav, the Staple Bread of Mumbai: Pair it with Keema, Vada, Misal and More

The story of pav begins many years ago with the Portuguese invasion of Goa. The Portuguese residing in India missed their daily diet of bread and meat, although many adopted the dietary habits of the Goans. Lizzie Collingham in Curry: A Tale of Cooks and Conquerors tells us that visiting Portuguese from the homeland were startled to find the wives of the settlers…

PASTA IS NOT ORIGINALLY FROM ITALY

Myth: Pasta originally comes from Italy. Worldwide, pasta has become synonymous with Italian cuisine. Italian immigrants themselves brought pasta everywhere they went. While it is true that the most famous varieties and recipes of cooking pasta really do come from Italy, surprisingly, the actual origin of pasta lies elsewhere! So how did pasta make its…

A Warm Hug

Beetroot Halwa with Sesame Pebbles, Chocolate Cannelloni and Chocolate Sauce I love February, it is, in fact, my favourite month (second only to November, because that’s when winter begins!). The month has love flying in the air and everybody wants to be with their loved ones. February is also denoted by the colour red for…

Banana Bread

Few recipes are classic, they are just perfect, This Banana Bread recipe is one of those. The softness and the melt in the mouth texture is what you get, with this wonderful recipe.This Banana Bread recipe does not need any beater or any blender – The Recipe has a thick sweet batter, full of mashed…

Food From The Lands Of Maharashtra

Living in Mumbai, which is a cosmopolitan city, I haven’t been too exposed to the traditional Maharashtrian cuisine. In fact, one has to literally scavenge through the city to find the best of the cuisine, and no, I am not talking about the much popular cousin: Vada Pav. So when I heard that a popular hotel here…

Five Spice Grilled Malaysian Chicken

Indian Garam Masala is one of my favorite ingredients that you will always find in my kitchen but then one time I was reading about other countries and the spices they use. I stumbled upon Malaysian five-spice powder which is quite similar to our Garam Masala. It’s a mixture of star anise, cinnamon, cloves, fennel,…

Galawati Kebab

I always just have one simple demand when I am in Lucknow or friends are traveling there, I want Galouti Kebab. Am I asking too much? It’s been quite some time that I have had these amazing melt in your mouth Kebabs, and hence finally I thought I must make it for myself. I remember…

Salli Boti

Parsi food is my absolute favorite Indian cuisine. Parsi food is amazing and flavorful but with only limited spices and ingredients. The first time I tried their food I was stunned and surprised because they use limited and easily available ingredients in the kitchen but the food that comes out straight from the pan is…

Baked Falafel Green Wraps

Falafel is usually made with chickpeas and/or fave beans and fried into round balls or patties. They are served with pita bread or any flat breads and hummus or tahini based sauces. I make my own version of falafel – with green lentils instead and adding other nutrient dense ingredients. I don’t know if we…