Kadhi, gets its name from the simple process of “slow cooking” or “kadhna” (काढ़ना). Made with a mixture of chickpea flower (besan) and whisked yogurt, the consistency to which it is made differs from region to region. While the Rajasthani and the Gujaratis prefer it to be thinner, we in Punjab like the kadhi thick … Continue reading Recipe: Punjabi Kadhi Pakoda
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‘Kadaloram’ at ITC Maratha, Mumbai
A few nights back, Chef Praveen Anand of ITC Hotels took a few of us on a culinary tour of Jaffna, Kayalpatnam and Pondicherry at the Kadaloram festival being held in ITC Hotel, The Maratha, Mumbai. Kadaloram means “of the coast” and the festival focuses on these three regions of the Tamil Nadu coast and of Jaffna from northern Sri … Continue reading ‘Kadaloram’ at ITC Maratha, Mumbai
Recipe: Slow Cooked Maah Di Daal
'Its creamy. Its rich. Its delicious' - that's how I'd pitch a tagline for maah di dal, if I was ever asked to. A dish that requires immense amount of patience and love for cooking, this is one recipe which is truly special to me. I first learnt to make this dal when I was … Continue reading Recipe: Slow Cooked Maah Di Daal
Recipe: Water Chestnut Stir Fry
On the onset of winter (or the lack of it), you'll find that the streets are filled with vendors who are selling fresh water chestnuts (singhaada). An aquatic vegetable, these grow in marshy lands and are popular in the Asian continent. Here's the nutrient count of water chestnuts: Calories: 97 Fat: 0.1 grams Carbs: 23.9 grams Fiber: 3 grams … Continue reading Recipe: Water Chestnut Stir Fry
Recipe: Al Yakhni aka Bottle Gourd In Spiced Curd
Bottle gourd or lauki/doodhi is a vegetable I just cannot fathom eating. It is like the sworn mortal enemy I have when it comes to vegetables. So, imagine my luck when a few days back the only vegetable that I could find in the refrigerator was that. It was time to get creative and messages … Continue reading Recipe: Al Yakhni aka Bottle Gourd In Spiced Curd
AnnaMaya – A Revolution In The Food Industry?
The way India eats is changing with more and more chefs returning back to the roots and promoting regional cuisine and the concept of farm to table. The audience is clearly warming up to these concepts and as mentioned in one of my previous articles, eating local will never go out of trend. At the … Continue reading AnnaMaya – A Revolution In The Food Industry?
Recipe: Methi Matar Malai Paneer
I posted the picture of Methi Matar Malai Paneer yesterday on my Instagram handle and received a lot of recipe requests from people. It got me thinking that while we love posting and making recipes which require some pro-level skills, and which look "complicated"...what we forget is that most people are looking for basic recipes … Continue reading Recipe: Methi Matar Malai Paneer
Pranzo At Celini – Of Italy, Love And Warmth!
It had been a while since I stepped out for a nice lunch date with friends, and if you know me, you'd know that I prefer to go out for breakfast or lunch and keep it light in the evenings with coffee or a light dinner. Since the last few days I've feeling a little … Continue reading Pranzo At Celini – Of Italy, Love And Warmth!