All posts filed under: Food

The Many Ways India Uses the Roselle

The Many Ways India Uses the Roselle

In Andhra cuisine, roselle is called gongura and is a treasured ingredient. The leaves are cooked into a pachadi, a pickle, a pappu, a pulihora (tamarind rice) and even with mutton or chicken. In Bihar, they make a kudrum chutney with roselle, garlic and chillies. In Tamil homes, pulicha keerai (sorrel) thokku is popular condiment, made with the sorrel leaves. In Maharashtra, roselle is called ambadi. Ambadichi bhaji is popular in certain areas in Maharashtra, made with the leaves, some peanuts, rice, and yellow split peas. Within Bengali cuisine (and in typical Bengali fashion), it has a wide variety of daaknams — chukai, chukuri, mesta, horgora, hoilpha, and tok dhyarosh. Across Bengal (more so in Bangladesh than in West Bengal), the roselle sepals find their place in bhortas, small fish curries, jhols, and achars. The sour roselle leaves are eaten as ‘shaak’, and certain varieties of roselle plant fibres make great replacements for strings. The chukai shaak made by chopping the roselle leaves and frying them with dried red chillies, mustard, sugar and salt in mustard oil. …

A profile of Dindigul Ponram

A profile of Dindigul Ponram

Spleen, brain, trotters. Brain 65, thala curry, mutton chukka, chops, livers spleen, offals, dalcha, and their most celebrated biryani. Dindigul cuisine uses every part of the animal so that nothing goes to waste. The brain is used in a Brain 65, the neck in Mutton Chukka, the ribs for Mutton Chops, the liver, spleen and kidney in specialty offal dishes, and tail to make Dalcha. Terrence Manne visits Ponram in Dindigul to capture a unique cuisine and culture. 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

The Shame in my Lunchbox

The Shame in my Lunchbox

The informal butcher families took a severe hit when beef was banned in the state, in addition to the very fundamental erasure of their bodies, economic destitution became routine for many working class muslim families. While high-end restaurants continued to serve steak, the beef ban affected working class muslims and dalit establishments the most. Despite public discourse and protests erupting in multiple states over the contentious beef ban, the nation has practiced willful ignorance in understanding that the nature of our lives and our community, as we hide in plain sight from the threat of cow vigilantism, surviving in the ancestral passing down of stories and tradition, under the looming threat of ethnic cleansing. Oppression, Marginalisation, Ghettoisation, Erasure For the urban Muslim, the politics of food are crystallised in the stasis of crippling alienation and isolation. The memories of my father’s arduous labour into making beef sprang up in flesh and blood in my early university years, my friends and I would frequent military hotels and share a plate of parotta and beef. Gradually, I …

Eggless Cupcake Recipe | Vanilla Cupcakes

Eggless Cupcake Recipe | Vanilla Cupcakes

What’s better than simple Eggless Cupcakes on a day when you’re craving for something both sweet and snacky, without having to do too much of work!? So, here’s an Eggless Cupcake Recipe from my collection that can be your quick-fix. With this recipe, you’ll also be able to prepare a lovely, silky Buttercream Frosting for those perfect Vanilla Cupcakes at your home. Try it to know what I’m exactly talking about. About Eggless Cupcake Recipe I have a special corner for frosted cupcakes, especially the classic Vanilla Cupcakes and the chocolate cupcakes. These are my childhood favorites and once in a while I do make these for myself as well for the family. Eggless Cupcake Recipe has become a popular choice for those seeking a delicious, fluffy dessert without eggs. The concept of Eggless Cupcakes emerged as an adaptation of traditional cake recipes, often in response to dietary, religious, or ethical preferences that avoid eggs. Historically, eggless baking techniques became widely recognized in the early 20th century during periods of scarcity, like the Great Depression …

Learn from the Country’s Best Chefs at the Food Nerd Festival 2024!

Learn from the Country’s Best Chefs at the Food Nerd Festival 2024!

SALT with Chefs Gautam Krishnankutty & Bala Menon Dive into the ancient art of meat curing and pickling with bold, time-tested techniques that preserve flavours like magic. FAT with Chef Heena Punwani of Maska Bakery Unlock the science of FATS in baking, where you’ll explore different mediums like butter, ghee and a variety of oils in a sweet cookie-tasting session.   ACID with Chef Payal Shah of Kobo Fermentary Explore the history of Indian vinegars, topped off with a hands-on vinegar-making experience.   HEAT with Chef Gresham Fernandes of Bandra Born Explore the transformative power of temperature. How do we use heat sources to make food more delicious? From jammy eggs to dehydrated jerky. 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

Sandwich Recipes | 26 Flavorful Vegetarian Sandwich Recipes

Sandwich Recipes | 26 Flavorful Vegetarian Sandwich Recipes

Sandwiches are a versatile and beloved staple in many cuisines around the world, celebrated for their convenience and endless possibilities for customization. Whether enjoyed as a quick snack, a hearty breakfast, or a satisfying lunch, sandwiches offer a delicious way to combine various ingredients between slices of bread. From classic combinations to creative innovations, these Sandwich Recipes can cater to any taste preference, dietary need, or occasion. On this post I have shared a collection of 26 of such amazing Vegetarian Sandwich Recipes that you must try at home. Sandwiches! Sandwiches are a favorite culinary creation that transcends cultural boundaries, offering an endless array of possibilities for flavor, texture, and nutrition. They are the epitome of convenience and versatility, allowing for quick assembly and easy customization. Whether you’re grabbing a quick bite on the go, packing a nutritious lunch, or crafting an elaborate meal, these 26 Sandwich Recipes can cater to any occasion and dietary preference. This list of Vegetarian Sandwich Recipes make for a delightful option for meals, offering a wide range of flavors …

Thatte Idli | Plate Idli » Dassana’s Veg Recipes

Thatte Idli | Plate Idli » Dassana’s Veg Recipes

The popular South Indian snack Idli is one of those dishes, which is usually soft and fluffy in its texture. But what if I say that there’s another variant, especially from Karnataka, which is softer, fluffier and lighter? Yes, it’s the Thatte Idli that is incredibly soft and porous like a cloud! Also known regionally as the Plate Idli, it has been a personal favorite too, since quite some time. In this post, I share my recipe, which, after you try, will make you really thank me. Go for it! About Thatte Idli ‘Thatte’ refers to a ‘plate’ in Kannada language. Hence, Thatte Idli or Plate Idli is a distinct type of idli from the southern state of Karnataka, particularly from regions like Tumkur and Bidadi near Bangalore. Unlike the traditional, small, and fluffy idlis found across South India, Tatte Idli is larger, flatter, and steamed in shallow plates or round trays instead of the small moulds typically used for regular idlis. Thatte Idli or Tatte Idli’s origins are attributed to local small-scale eateries that …

Indian Food Consumption is World’s Most Sustainable; Tirupati laddoo In a Big Fat Mess

Indian Food Consumption is World’s Most Sustainable; Tirupati laddoo In a Big Fat Mess

Joanna Lobo rounds up all the biggest news in F&B in the last two months. Happy Diwali, folks! I trust all the sweets and dry fruits have been consumed without guilt. The biggest recent controversy to rock India had to do with a sweet dish! Namely, the laddoos served as prasad at the Tirupati Temple. Andhra’s Chief Minister, N Chandrababu Naidu, alleged the previous government had used animal fat to make this sweet, igniting a huge controversy that obviously took attention away from other pressing matters. On the subject of pressing matters, someone needs to put a curb on weird food combinations, because this Fanta omelette deserves to be banned. The Fanta and egg combination isn’t new; Surat did it first. A World Wildlife Fund (WWF) report, Living Planet Report, calls India’s food consumption patterns ‘the most sustainable among the major economies (G20 countries)’. If all nations were to adopt India’s food consumption approach, it would lead to the least climate-damaging scenario, it said. On the other hand, a clinical trial finding published in the …

Indian Food Consumption is World’s Most Sustainable; Tirupati Laddoo in a Big Fat Mess

Indian Food Consumption is World’s Most Sustainable; Tirupati Laddoo in a Big Fat Mess

If you’ve living in a Netflix world, chances are you’ve seen or read the hype about Culinary Class Wars. The Korean cooking show brought 100 established chefs together to compete for the title of the best. While the translation left a lot to be desired, the show turned out to be the most delicious-looking introduction to Korean foods like dong po rou (braised pork belly), Tteokbokki (chewy rice cakes), the different jangs (fermented sauces) and Tteok-galbi (grilled beef patties). Anyone else manifesting a trip to Korea? Food publication, Eater, has launched the Eater app, with 10,000 editor-curated maps in 100-plus cities around the globe. The app lists restaurants near you, which you can search by cuisine or dish, and even book a table. Desi News: Culinary Travel on the Rise; Asian Food Finds Favour November will see the annual edition of The Indian Cacao & Craft Chocolate Festival in Bangalore. The festival’s highlights include a craft chocolate tasting by Martin Christy, co-founder of the International Institute of Chocolate & Cacao Tasting (IICCT), workshops on chocolate …

Gondhoraj Dishes in Kolkata

Gondhoraj Dishes in Kolkata

Traditionally enjoyed with rice, a few drops of gondhoraj can elevate and make even the simplest meal of daal and aloo bhaja more delicious. This lemon is an affordable luxury in Kolkata. In the last few years, Kolkata’s street stalls have been experimenting with gondhoraj, bringing new flavours to familiar dishes. Interested in some gondhoraj-flavoured dishes? Follow this guide. Gondhoraj Lassi The best way to start your food walk is by refreshing your palate with a chilled glass of gondhoraj lassi from Dakshini. The eatery, known for its authentic South Indian cuisine, has added a touch of Bengal by mixing the essence of gondhoraj to its lassi. The juice and the zest of gondhoraj is blended in with the milk. The lime adds a faded green hue and every sip of the drink (₹60) bursts with the tangy scent of gondhoraj. In Kolkata’s summer, a glass of Dakshini’s gondhoraj lassi can rejuvenate the appetite and bring relief from the heat.  Address: 114B, Prince Anwar Shah Rd, Lords More, Jodhpur Park, Kolkata. Disclaimer: We do not …