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In North India, a restaurant or home cooked meal is often judged by their green chutney. Making green chutney might look easy, but it’s actually an art, as the ingredients are too few to call it a complex condiment.
Continue readingDubai has got so many hipster cafes, roasteries and even a coffee museum that one can easily convert into a coffee person. I would take tours of roasteries and taste different espressos and experience coffee-making processes like Syphon, Chemex, Moka Pot, Aeropress etc.
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On a lazy weekend, even if you have all the time in the world to cook yourself a hearty breakfast, sometimes the will to get up and don the apron seems like a daunting task.
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The staple of North & West Indian breakfast is Dalia (Bulgar porridge). And a healthier version of it is Oats Dalia, also called Masala Oats. The cooking is pretty simple, the only thing that takes time here is the chopping of veggies.
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Khichdi is part of India’s history. Even Mughals loved the Khichdi before bestowing us with the recipe of their Biryani. The British cloned Khichdi to suit their tastebuds with Kedgeree, and Egyptians too have a similar dish called Koshari. Since it’s a single pot dish wherein people add in anything they love – a variety of vegetables. That’s why it’s known as a Mess/Potpourri in colloquial terms.
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Seviyan is most popular as a celebratory dessert. For Muslims it marks Eid-al-Fitr, for Hindus it’s served on occasions like Rakshabandhan and after Karwa Chauth.
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Though every Gulf country has a specific style of cooking their curry, this curry is quite generic and would be like an introduction to the region. What is differentiating from Indian curries is the use of vegetables, so it becomes more like stew. And the use of lemons too.
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I am always fascinated with the preparations that could be done to eggs. It’s the most versatile dish after all. Though majorly used for breakfast, there are so many recipes that go well into supper.
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To understand the food of Katra, one must understand the concept of Sattvik. We all know that Sattvik is pure vegetarian food, just as is Vaishnav food. But there is more to Sattvik than just the pleasant sounding name. It stems from Ayurdeva
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An easy to cook Shakshuka Eggs recipe. The popular tomato stew based breakfast of the Mediterranean region.
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This week’s exploit was Croque Madame. A French Ham Sandwich essentially, popularly known as Croque Monsieur, but when you add in a fried egg, it becomes Croque Madame. While the sound of it may seem easy to cook, after all what’s the big deal in a ham sandwich, but then, it’s French. Nothing is as easy as it sounds, not even the names!
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Svaneti Salt has travelled far & wide, though it can also be made at home. The texture of the salt is coarse, while it isn’t as dry as spices are, with garlic adding a bit of moisture.
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Presenting: Chicken Tabahi, a name coined by me.
Tabahi is a colloquial term that literally means disaster, but in regular lingo is an expression of OMG or wow (denoting something extreme).
I named it Tabahi simply for its spice quotient.
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Everything is rosy and dreamy until the food arrives. That’s when the senses go for a real spike. The mood suddenly becomes ecstatic. The food here wins your heart, and that is the true testament of any restaurant.
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Once upon a time, there used to be Chicken Tikka & Shish Tawook, in their barbequed glory. There was Butter Chicken with its creamy curry, Biryani with its saffron induced rice, and Pasta with its morsels of awesomeness.
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When was the last time your food surprised you? No, not delighted you, but surprised you. When you were left guessing what the dish was, what the ingredients were, even though it was too familiar a cuisine.
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Jamaican Food. The name itself conjured up good images of drool-worthy barbeques and some spicy overtones.
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And it’s not just about food. Even the famed Rajasthani hospitality could be glimpsed at Manvaar, where the servers treat you like acquaintances than customers.
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Almonds. They remind me of an entire childhood ritual spent eating 5 peeled almonds daily in the morning that were soaked overnight. They remind me of my pet who I would pamper by feeding him 2-3 of them daily and he would gleefully chew on them as if they were made of rubber. Almonds also remind me of that Kashmiri vendor who would come to Delhi every winters to sell Cashmere shawls and bring me almonds
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It’s funny how taste buds and perspectives change when you shift to another city or country. When I came to Dubai, I was that snooty guy from Delhi who knew his food very well, had that air of pride that he had sampled the whole of Delhi.
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