Tag: Delectable Reveries

Delectable Punjab Recipe: Pindi Cholle

Pindi cholle are made often in our households. They’re different from the normal cholle as they’re the same size as the kala chana. We don’t make it in Mumbai much as this variety isn’t easy to find and most people serving pindi cholle here don’t even know why it’s called that and how it’s different

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What Is Delectable Punjab?

What started as an unconscious self discovery and going back to my roots, is today a full blown project by the name of Delectable Punjab. A short Instagram series under which I showcase the vegetarian cuisine of the state, along with stories and fables that we’ve grown up listening to. Sounds pretty straight forward, doesn’t

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Makke Di Roti – The Understated Bread of Punjab

A dish common to most households in the winter season. Understated and not as talked about as its accompaniment – saag, Makki di roti is a bread that is full of flavours and textures and can be a meal in itself.

‘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

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Tomato Soup with a Dollop of Butter: Food Tripping with Indian Railways

Shouvik Das writes an ode to the Indian Railways — the world’s most romantic mode of travel.  I have always been a romantic when it comes to train travel. While my profession has forced me into becoming a frequent air traveller, I often take time out to book myself a long-distance train ride whenever I am

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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

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ITC’s Motichoor Mixing – a Luxurious Take on Grand Old Indian Festivities

On Saturday, October 27, I was invited by ITC Maratha in Mumbai for a very unique ceremony of “motichoor mixing”. The concept intrigued me, as it had never been heard of before and I wondered what awaited me at the hotel. Since the moment I had received the invitation, I kept wondering what would make

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Epaar Bangla, Opaar Bangla: The story Of The Grand Old Bengali Cuisine

Just in time for Pujo, Mustard, a new Bengali-French restaurant in Mumbai, is playing matchmaker by bringing contemporary cuisine from Bangladesh to our city, with the renowned Dhaka-based culinary expert Nayana Afroz and food historian Pritha Sen locking ladles.