Month: September 2025

Japanese cuisine’s second coming in India

Japanese cuisine’s second coming in India

Published by Webster

Currently undergoing a renaissance, Japanese cuisine in India is no longer a timid imitation, but a bold reimagining. Local ingredients, innovative techniques and narrative-led plates now define a cuisine that’s reborn and re-rooted, finds Raul Dias. Like a bowl once shattered, joined again with venous tracks of molten gold, the story of Japanese cuisine in India gleams brighter, not despite its past cracks, but because of them. It is the story of a culinary kintsugi. A decades-long repair of broken clichés, lazy interpretations, and hesitant palates. Once seen only through the hazy prism of sushi rolls sloppily slathered with mayonnaise and tepid, flavour-bereft miso shiru (soup) in five-star hotels, Japanese cuisine has found more soulful, more intricate expressions across India. And it is now beautiful. Dare we even say… transcendent? Today, a quiet revolution stirs in bowls of porky tonkotsu ramen, shimmies atop flame-kissed yakitori skewers, and finds itself reflected in the sheen of precisely sliced sashimi. It’s not just a movement. It’s a reawakening of sorts. Of Ebbs and Flows At the confluence of …

Tomato Pasta Bake | Italian Style Baked Ziti

Tomato Pasta Bake | Italian Style Baked Ziti

Published by Webster

This deliciously creamy recipe for vegetarian Italian style Baked Ziti (Three Cheese Tomato Pasta Bake) is easy to make and even easier to enjoy. Brimming with ricotta, mozzarella and parmesan, this casserole is balanced by a perfectly seasoned homemade tomato sauce. It is one of our family’s favorite ways to enjoy pasta, and I hope that you love it as much as we do! Why You’ll Love This Tomato Pasta Bake This recipe is my vegetarian take on Baked Ziti, a classic Italian pasta dish. It’s basically a Tomato Pasta Bake with layers of ziti, cheese, and a tomato–mushroom sauce. Ziti is a tubular pasta, much like penne but longer with straight-cut ends instead of angled ones. Since ziti isn’t very popular in India, you can also make it with penne, rigatoni or macaroni. I use mushrooms here for a hearty vegetarian version, but you can skip them or add your choice of veggies. Many people simply call this a cheese pasta bake, veg baked pasta, or baked pasta casserole — all mean the same comforting dish baked with …

Odisha Police SI Exam 2025 postponed: Here’s why; fresh dates, other details – all you need to know

Odisha Police SI Exam 2025 postponed: Here’s why; fresh dates, other details – all you need to know

Published by Parlour News

Odisha Police SI Exam 2025 postponed: The Odisha Police Recruitment Board (OPRB), on Tuesday, announced that the Sub-Inspector (SI) recruitment exam, earlier scheduled for October 5 and 6, 2025, has been postponed. Citing “unforeseen developments,” the Odisha Police Recruitment Board (OPRB), in its statement said: “In view of some unforeseen development, the Board decided to postpone the Written Examination CPSE-2024, which was earlier scheduled to be held on 05.10.2025 & 06.10.2025.” When will new dates be announced? The Odisha Police Recruitment Board (OPRB) stated that the new dates for SI Exam 2025 “will be announced later”. The sudden delay in the SI Exam 2025 has left thousands of aspirants—who had registered for posts such as Sub-Inspector of Police, Station Officer, and others under the Combined Police Service Examination (CPSE) 2024—waiting for new exam dates. Where to check new SI Exam 2025 dates? Once the Odisha Police Recruitment Board declares the new dates, candidates can check the same from the official website – odishapolice.gov.in. Odisha Police SI Exam 2025 The Odisha Police SI recruitment exam is …

JEE Main 2026: NTA issues advisory, asks aspirants to update documents, details

JEE Main 2026: NTA issues advisory, asks aspirants to update documents, details

Published by Parlour News

JEE Main 2026: The National Testing Agency (NTA) on Monday issued an advisory urging all JEE Main 2026 aspirants to ensure that all documents and details are updated and accurate before the online application opens in October 2025. The online application form to register for the first session will be available on the official website – jeemain.nta.nic.in. The NTA has also warned that mistakes in the documents could lead to rejection of the application or other difficulties later. Updating them will help aspirants avoid last-minute stress when registrations begin. Category Certificate (EWS, OBC-NCL, SC, ST): Candidates applying under a reserved category must ensure their Category Certificate is valid and updated. The OBC-NCL and EWS certificates, in particular, must usually be issued on or after April 1st of the year of the examination (i.e., April 1, 2025, for the 2026 session) to be considered valid for the current academic year. Check the official Information Bulletin for the specific date. Unique Disability ID (UDID) Card: For candidates applying under the Persons with Disabilities (PwD) category, the UDID …

Veg Sandwich Recipe (Mediterranean Style)

Veg Sandwich Recipe (Mediterranean Style)

Published by Webster

This Veg Sandwich recipe is hearty and flavorful. It has sautéed zucchini, mushrooms, bell peppers, carrots and onions along with fresh veggies like tomato and cucumber. Cream cheese and cheddar add richness, while whole wheat bread keeps it wholesome. A Veggie Sandwich you’ll love to make and enjoy. Why You’ll Love This Veg Sandwich Recipe This Vegetable Sandwich is one of those recipes that I never get bored of making. It is hearty, flavorful, and packed with a variety of colorful veggies. The best part is that once you make it, you’ll want to make it again and again. This sandwich has a deli-style layered feel, but the flavors lean towards the Mediterranean with olive oil, zucchini, and herbs. I usually sauté zucchini, mushrooms, bell peppers, carrots, onion, and garlic with olive oil, dried herbs, and a touch of paprika and black pepper. Mostly I use veggies that I have on hand. The combination tastes almost like a Mediterranean filling – savory, herby, and slightly smoky. Along with this, I like to add fresh slices …

Recipe for Dandelion Leaf and Meat Curry

Recipe for Dandelion Leaf and Meat Curry

Published by Webster

 A treasured spring recipe in Kashmir is a meat curry flavoured with dandelions. Hirra Azmat finds out more. In Kashmir, spring is more than a season — it is a homecoming. After long nights of Chillai-Kalan (the coldest and most severe part of winter in the valley), the dormant landscape stirs back to life. As buds open, dandelions bring their bright, sunny yellow blooms and serrated leaves, to greet the light. Known locally as hund, these wild plants not only herald the new season but are also edible, and deeply intertwined with the region’s culinary and medicinal traditions. Nearly every part of the plant can be eaten. Both fresh as well as dried dandelion leaves have reappeared in Kashmiri kitchens in the spring and winter for centuries, revived in a curry that is simmered with meat, spices and remembrance. The flavour of meat curry and dandelions, or hund te maaz, is subtle, with a hint of sweetness. But the magic lies in patience — bitterness tamed, spices coaxed, flavours layered. The value of dandelion extends …

Ridge Gourd Thuvaiyal

Ridge Gourd Thuvaiyal

Published by Webster

When Karthik and his partner, Sacha moved to Goa in 2019, they would search for good south Indian food, but find little to no options. The founder of Goa’s Tamil Table, Karthik began reconstructing everything he had tasted as a child. Documentation started with his mental notes. “And over phone calls with mum.”  As he cooked, people dropped in to eat. The flavours were clean, unexpected. “Friends would ask us to cater small events,” recalls Sacha. “We were just cooking for people we loved. There was no hurry to start a restaurant, no business plan. It just started from the need to cook.” But the more people he fed, the more Karthik felt like cooking. A ripple effect, you could say. “It had a real romance to it,” he reflects. As if the joy somehow multiplied itself with each meal. Today, in the restaurant kitchen, he is cooking a puli rasam and thuvaiyal, two of the simplest dishes, it could be argued, in his repertoire. They come to him from his great-grandmother, and represent a …

A Homecoming with Karthik’s Puli Rasam and Thuvaiyal

A Homecoming with Karthik’s Puli Rasam and Thuvaiyal

Published by Webster

We are at Tamil Table, a restaurant run by chef Karthikeyan Sugumaran. Karthik spent his early years at Dakshin, an award-winning south Indian restaurant in Chennai. He then ran a café in the courtyard of an old French house, in Pondicherry, his hometown, before moving to Goa. Here at Tamil Table, he cooks homestyle Tamil food. The papadams and spice mixes are made in house, by Karthik’s mother in Pondicherry, based on recipes she inherited from her grandmother. “When we moved here in 2016, we were always searching for good South Indian food, but there were so few options,” explains Sacha, his partner. “And I grew up on my mum’s cooking…” Karthik begins. Sacha catches his expression and picks up the thread. “The truth is, he missed the food he grew up with. That’s when it struck him—how meaningful it really was. We take these things for granted when they’re placed in front of us every day,” she reflects. “It’s only when you step away and look back that you think: Oh my god, what …

A Recipe for Puli rasam

A Recipe for Puli rasam

Published by Webster

But the more people he fed, the more Karthik felt like cooking. “It had a real romance to it,” he reflects. As if the joy somehow multiplied itself with each meal. Today, in the restaurant kitchen, he is cooking a puli rasam and thuvaiyal, two of the simplest dishes, it could be argued, in his repertoire. They come to him from his great-grandmother, and represent a quiet sort of homecoming. “When I’d return home after travelling, mum would ask me, ‘What do you want to eat?’ I’d always say, ‘Make me puli rasam and karavadu.’” Rice kept overnight with water, and thuvaiyal. “I’m coming home to eat rasam rice and karavadu. That means I’m home, and I’m safe.” This is a #1000Kitchens feature. More, here. Disclaimer: We do not own any of the content, ideas, images, or text presented here. All rights belong to their respective owners. For more information and to view the original source, please visit the following link: Source link

Sabudana Vada Recipe (For Fasting)

Sabudana Vada Recipe (For Fasting)

Published by Webster

Sabudana Vada, one of our favorite fasting snacks is a crispy, soft, savory and mildly sweet patty featuring softened tapioca pearls (sago), mashed potatoes, crunchy peanuts, fragrant spices and fresh herbs. It is naturally gluten-free and vegan. This foolproof Maharashtrian style Sabudana Vada recipe gives you a super delicious, crispy vada with a soft and light interior and can be made as a fasting or vrat snack. About Sabudana Vada Sabudana, also called sago or tapioca pearls, are small white balls made from the roots of the cassava plant (tapioca, yuca). They are widely used during Hindu fasting periods. The word sabudana is a common Hindi term, used mainly in North, Central and Western India. In South Indian languages, it is known as javvarisi (Tamil), sabbakki (Kannada), chowari (Malayalam) and sagubiyyam (Telugu). Sabudana is pure starch and high in carbs, which is why it keeps you full for longer. It is a popular fasting ingredient during Shravan, Ekadashi , Mahashivratri and Navratri, when food restrictions exclude onions, garlic, wheat, lentils and pulses. Common dishes made with sabudana …