-
Chettinad Chicken cooked in a claypot
One of the most exciting ways of exploring and learning more about a region is through its regional cuisine. I cooked Chettinad Chicken in a claypot, an affair that I have been longing for a long time. It turned out to be delicious and I'm currently obsessing over everything about it... the aroma, the texture and the excitement of cooking in a claypot.
-
Homemade spicy Chicken 65 for today’s lunch
Getting into the Chennai groove with a homemade spicy Chicken 65 for today’s lunch. I made two variations of it – with and without gravy. This is probably the closest any of my blogposts have gotten real-time! My last blogpost was kind of very long as I belted my heart out into how we have settled down in Chennai. The behind-the-scenes activities started in April 2020 and we moved into our home in Diwali. We finally felt at home by New Year’s eve… all of these culminating in a long emotional blogpost. The header image showed a meal that I had cooked a few days earlier, in the manner of…
-
Lachha Paratha – Love and ghee in every layer
We made Lachha Parathas at home the other day. They turned out to be smoky, crispy and slightly flaky, just like they should be – only a bit less oily and slightly thicker. Making the multi layered Lachha Paratha at home was another feat. Much like making Acharuli, the boat-shaped Georgian cheese bread at home. Or perfecting the Awadhi style Kolkata Mutton Biryani. The first time we made the Lachha Parathas at home, they turned out to be smoky, crispy and slightly flaky, just like they should be – only a bit less oily and slightly thicker. No matter how much ghee we poured (or love, for that matter) onto…
-
Grilled Eggplant in tempered spices | Big Z turned sixteen
This Grilled eggplant in tempered spices or Tadka Baigan was, as if a modern preparation with a desi soul, just like Big Z. Big Z turned sixteen… she was merely eight-year-old when my blog started! Today’s recipe is much like her, at least in temperament. Grilled Eggplant in tempered spices… baby eggplants in a spunky tadka of Indian spices. I used a mishmash of cooking techniques… grilling as well as a traditional chaunk or the tempering with whole spices roasted in pungent mustard oil and then poured onto the grilled eggplants. It was a burst of colours as well as flavours. I also tried out a variation of Doi Begun, the…
-
Keeping Up With Chef Vikas Khanna | Igniting Sheer Passion!
The Power of Food is really Spiritual. It not only brings the whole family together on the same table, but also brings the whole world together. ∼ Vikas Khanna From receiving acclaim for his good looks as well as his passion for cooking, it is hard to keep up with all the titles that are conferred on Chef Vikas Khanna. A restaurateur, a TV host, an author, a humanitarian and of course the Michelin star association – there are too many overwhelming feathers in the cap that he so humbly wears upon his head. I have had the pleasure of meeting him in Dubai on two occasions – once celebrating…
-
Kebab Bistro | A Parsi Lunch Buffet To Remember
A huge group of friends, a visiting mom, some noisy children and a lot of hungry tummies – when all descend on a small restaurant tucked away in a small side alley in Satwa-Jumeirah for a Friday lunch, what’s the result? Chaos, a delicious chaos! Jargons aside, this is one lunch buffet to remember. Kebab Bistro fed us till our eyes couldn’t drool or our mouths couldn’t chew anymore. All for Dhs 50/person! The only complaint being that the tiny restaurant couldn’t provide us with a few hammocks outside in the garden for our afternoon siestas. Just like it should happen on a weekend afternoon after having gorged on a…
-
Mahec in Le Meridien | When Mango Is The Hero in A Love Story
I know that promotion for Mangoes are everywhere around the city at this hour. I am on a severe meal plan and Mangoes are no where mentioned in the plan. I read Madhu’s post Look Who’s Returned to My Mango Trees (she hasn’t written much about mangoes though) and felt hopelessly romantic with the thought – yes, I truly love Mangoes! Mahec, in Le Meridien Airport Hotel has been celebrating the Mango Festival for the last month and I have been following their tweets, retweeting them once in a while. With 2 more days remaining for the ‘Mango Festival’ to come to an end, I landed up with the Z-Sisters for…
-
Ananta in Oberoi Dubai | The royal recipe of Galouti Kababs
“Memories warm you up from the inside. But they also tear you apart.” ― Haruki Murakami, Kafka on the Shore Every one who knows me, knows my love (my family’s love actually) for Galouti Kababs. Galouti Kababs melt me down, always… as the melt-in-the-mouth minced kebabs melt in my mouth! The Galouti always deserved a special post in my blog. With a hands-on experience in a masterclass on how to make real Galoutis and the Dum Pakht style of cooking, I feel that I can finally belt out a melting post full of aroma, while the taste of the kababs still linger on. Chef Dirham, a Galouti expert, took us through this…
A culinary travel blog
