This article was first published in The Indian Express on October 13 2019. You’ve probably not given it much thought, but cookies or biscuits are much closer to your heart than you may have expected. One of my earliest memories of cookies are of “aate waale biscuit“, or wheat cookies. Quintessential to any Punjabi household,
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
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.
‘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
After a seven hour road trip that commenced at 7 in the morning, and two pitstops later, we reached Adampur (district Jalandhar) at about 2:30PM in the noon. We had eaten tandoori parathas paired with a big glass of chai at Amrik Sukhdev, the dhaba-land of NH1, in Murthal early in the morning, which ensured that
I have been visiting Punjab since I was born. In fact, I was born in Jalandhar, as my paternal family belongs to that district. By birth I am a Punjabi, but not having lived there, I do not speak the language and understand the culture’s nitty gritty’s the way my cousins and the extended family
With various tea-centric startups now beginning to emerge in the country, one knows that they’ve tapped on the right nerve of the Indian crowd. Tea is not a mere beverage for the Indians, but an emotion that runs high in each family. Our days start with ‘chai‘ and in most cases they even end on
Ingredients Curd Gram flour Oil Cumin seeds Asafoetida Green Chilli Ginger Garlic Turmeric Salt Jeera rice Preparation 1. In a big mixing bowl, whisk curd with gram flour and water till it forms a smooth mixture without any lumps 2. Heat oil in a pan, add cumin seeds and asafoetida 3. When the cumin