December is here and so is the party season! Here’s a list of of delicacies that are perfect for the party season and will win you the ‘best host’ award.
It’s the wedding season in town and I’ve been busy attending related functions and receptions. My attendance at these events depends on three factors 1) WHO is getting hitched and my relationship with them. 2) WHO among my friends or family will be in attendance? 3) FOOD! There’s always something interesting about shaadi ka khaana …
An easy to make Bengali delicacy, this sweet dish is a yummy combination of sweet and crispy
I’ll be honest. I was a bit flummoxed when I first read that October 1 is celebrated as World Vegetarian Day! As someone born in India, vegetarian food has been a part-and-parcel of life as far as memory stretches. My family loves its fish, meat, seafood and what not. But we love our vegetarian food …
With a cooking time of just 20 minutes and the flexibility of loading with as many vegetables as you want and seasoned with just two ingredients – turmeric and chaat masala, this is a winner. “I don’t remember where I learned this from but what I do know is that I love it and so do the kids. Makes that a win-win situation!” she says.
Much to my surprise, and the delight of vegetarian friends, I found out chilli chicken has a cousin, the chilli potato. Manu, the owner of our accommodation in Munnar, served his version of the chilli potato on a cool summer evening, paired with a glass of wine. My taste buds did the jiggy-whiggy as I savoured the crispy piece of potato, coated with the sauces, the flavours of garlic and ginger taking me to taste heaven.
It’s that time of the year! I’ve been waiting for Poila Boishakh, the first day of the Bengali calendar, for some time now. Celebrations aside, the best part of this day is the aroma of traditional food that wafts out of the kitchen. This year, Poila Boishakh is on Sunday, April 15.
A Bengali can regale you with tales of incidents and heated discussions that have occurred as the family tucked into a Sunday lunch, seated around the steaming pot of maangsho jhol and white rice. And every Bengali is emotionally connected to this curry.
For as you read this post, I am walking in the lush landscape of Munnar after having traipsed through the lanes of Fort Kochi and will probably head to Thiruvananthapuram or Kanyakumari as the week comes to an end.
I will forever be indebted to the hostess at the Moma Rest & Cafe on Adrianou Street, Athens, who introduced me to the wonderful union of Greek dips and freshly baked pita bread. Thank you!
Each year, our neighbour sends over a platter of fasting goodies. It is on this platter that I discovered the singhada ka halva or Indian water chestnut halva.
Continuing from the gastronomic delight that the food trail had been, one would think I was done with my food adventures in Scotland. Tsk tsk… never underestimate the capacity of a food-loving traveller.
Why is it so difficult to write about food? No. I don’t mean it’s difficult in the sense I can’t find things to write. I say difficult in the sense that there is way too much to write about, to share, to praise, to describe, to… you get the drift.
With so much nostalgia swimming through the house and conversations in a Bengali that is too pure for my understanding, the day and date to make Vegetable Chops was decided in a jiffy. Of course that meant yours truly jumped into the fray, eager to learn.
Khoya is a dairy product that forms the base of several sweet dishes in India, Nepal, Bangladesh and Pakistan.
Khichuri, my dear friends, is the ultimate one-bowl meal. Made of rice, lentils and vegetables (optional), it is comfort, health, warmth and nostalgia in a bowl.
One among the Pithe2 family, Patishapta is typically made of rice flour or wheat flour and can be made anytime during the year.
Conversations about travel make me nostalgic not just for the place but food too. I may not mark my attendance at the ‘must visit’ places but I always find my way to the ‘must eat’. Little wonder then writing about Scotland has me craving some whisky and the sinful Sticky Toffee Pudding.
So here is my contribution to the world of lists – this one for those who are planning to put up cake stalls in the near future. Or just love collecting lists. Most of these ‘to do’ can be applied to food stalls too.
Setting up a stall seemed to be about booking the spot, cooking at home, bringing food to the stall, selling, earning money and appreciation and you are done. Sounds simple? Not!