Tag: regionalcuisine

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Street food delights: ‘Mangsho Ghughni’ (Mutton & Peas Curry)

fromthecornertable, from the corner table, tuck in, mangsho ghughni, streetfood

I’m still staggering under the amount of sweets I’ve gorged on in the past few days. Diwali season was literally a ‘mithai season’ (sweets season) for me with sweets made at home, others’ homes and store-bought making their merry way into my system. I won’t insult your intelligence by insisting ‘I couldn’t say no’. Nope, I could have …

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Quick and Crunchy Flour Fritters

from the corner table, #fromthecornertable, Maida Pakoda, #indiansnacks

Made with just all-purpose flour and potatoes, these fritters are not something that I would define as healthy. But they are supremely easy to make and are the perfect dish to make when you open the doors to unexpected guests.

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Herb-y Egg Delight with an Azeri Touch

There is something magical in the way eggs, whisked thoroughly, seasoned with a pinch of salt and cooked in a pat of butter or oil, can produce something as deceptively simple like an omelette. And I speak of the basic omelette. Type in the word ‘omelette’ in the search engine of your choice and it …

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Bengali Aloo Posto (Potatoes in Creamy Poppy Seed Paste)

“I’m about to board the flight/train. See you soon.” “Okay. By the way, what do you want for lunch/dinner?” “You know Maa! Moshuri daal, bhaat, ghee maakha aloo sheddo (red lentil soup, steamed rice, mashed potato seasoned with ghee and salt)” This conversation, or a version of it, is repeated each time I am on …

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Heat Busting with Aam Dal (Red Lentil & Raw Mango Soup)

A news alert two days ago declared that the western part of India will experience monsoon “in 2-3 days”. Which means me, along with scores of others, have joined the thousand others sending prayers to the rain gods! But until the rains arrive, I am busy enjoying the last of the mango rush. Like almost …

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A Newbie’s Guide to Azeri Cuisine #Chapter2

Did you know? # The process of making Azeri specialities dolma and flatbreads (lavash, katyrma, jupka, yufka) are inscribed in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. # Azerbaijan cuisine boasts of more than 30 types of soups. # Black caviar from the Caspian Sea is among the most sought after in …

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A Newbie’s Guide to Azeri Cuisine #Chapter1

There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants. – Eddie Huang (American chef, food personality) For me, home is where food becomes an expression of love, a comfortable hug, a celebration, a new tradition, an experience, …

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Chai, Halva & Azeri Hospitality

I promise to make your mouths salivate and ensure that you dream about the wealth that is the Azerbaijani cuisine soon but before that, I do need to touch upon and introduce you to a fascinating experience that is part of the Azari social fabric. This is the drinking of chai or tea, served with some local or homemade fruit preserve that they call ‘jam’.

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Devotion, Prayers and Water Chestnut Halva

IMG_E4763, fromthecornertable, from the corner table, water chestnut halva, photo: gautam chakravarty

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.

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Vegetables Chops and Some Nostalgia

Vegetable chops, A bengali snack. From the corner table, #fromthecornertable, from the corner table, fromthecornertable, food blog, travel tuck-in talk, recipe, bengali food, snack, indian cooking, regional cuisine, savoury, snack, indian street food, vegan, vegetarian, photo: Vaibhav Tanna

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.

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An Everlasting Love for Patishapta

patishapta, fromthecornertable#fromthecornertable from the corner table, fromthecornertable, food blog, travel tuck-in talk, recipe, patishapta, pithe, bengali dessert, bengali food, bengali sweets, crêpe, Photo: Vaibhav Tanna

One among the Pithe2 family, Patishapta is typically made of rice flour or wheat flour and can be made anytime during the year.