New Year brekkie! Waffles with country syrup and baked eggs with garlic spinach & mushrooms... divine!
This CAULIFLOWER MASALA FRY is a treasured recipe of my mom. She learnt this from a cook at a small mess in Madurai some 25 years back. Its batter fried cauliflower cooked in a aromatic spice masala. Very different and I have never seen this being served at any hotels. If you have tasted this cauliflower dish somewhere pls do share it with me
As with many of Italy's greatest dishes, there is never one true recipe, ask five different Tuscans how to make a good Crostini and you will get five different answers and each of the Tuscans will probably tell you the other four are wrong, but this is the way with food throughout Italy. Some people will toast the crostini on a griddle, some in the oven and some will just use stale bread, others will use Pane Toascana (the regions famous salt-less bread) others will use sourdough or maybe even Ciabatta. Some add capers, some add peppers, some add onions the variations are truly endless, but the one thing they all have in common is they all use the finest ingredients available, probably in walking distance of their own front door.
Biryani is essentially an assembly of long grained basmati rice flavoured with spices, and curried meat, sea food or vegetables. This rich dish is savoured all over India though the spices, condiments and the method of preparation vary from region to region. When I was in Hyderabad, my friends and I visited the Paradise restaurant to eat the very popular Hyderabadi biryani, which is a must have for everyone visiting the city. We ended up talking, or rather, bragging about the biryani from our own states. The bengali claimed that their biryani was the best of all, with its subtle masala and distinctive addition of potato, while the keralite asserted that the biryani back home, with liberal amounts of ghee and cashew, and sometimes egg, was unbeatable. Of course it was difficult to argue with the Hyderabadi, who said that marinated raw meat and rice were cooked together, along with saffron to add to the flavour and aroma of the Hyderabadi biryani. And I thought it would be childish to s
Twenty years back, if you asked a kid how a dish tasted, he would have responded with 'good', 'spicy' or a simple 'I don't like it'. The polite ones who have stacked the less appealing food on the side of the plate till some adult took pity and excused them from eating it. The naughty ones would have smuggled it away from the dining table and into the trash, or would have fed it to Charlie or Jimmy waiting patiently underneath the table, tongue hanging out. The kids today give you a full depth analysis about the chicken being a bit too dry, the cheese cake luscious and 'beautiful' and how a bit more of lime would have balanced out those flavors perfectly, plus a tip or two about the perfect sushi if they feel like it. Marriage is no longer something that happens between a man and a woman but also (between man man, woman woman?), between flavors and textures. Kids continue to like their fried chicken and pizza but they also want to try foie gras and caviar. Food is no longer abou
Some people hardly eat anything at all. You know the kind that carefully scrapes the cream off pastries before they take a nibble. On the rare occasion that they can be coaxed into eating a puri, they blanket the fried bread in tissue paper and wring them tightly to remove excess oil. You wouldn't take them to a buffet meal because they don't eat your money's worth of food and this compels you to down twice your usual quota, in the pretext of making up for the grave injustice they have done to the chef's efforts. They even claim that ice creams give them a headache! My mother, my very own mother, is one of those people who eat to live and not vice versa. So much is the difference between our food habits that I sometimes think there may be some merit to my brother's claim that I was picked off some grubby street when I was a baby. She is as far removed from gluttony as Salman is from his shirt. But is it, I mean, is my mom's eating habits (and not Salman's shirt or the lack of it) some
A few weeks back, when I did not have access to home cooked food, I ate more restaurant made North Indian Executive Thalis than I care to remember. FYI: A thali is a meal served on a round, steel plate and it usually includes some kind of flat bread (roti, naan, or puris), rice, pappad, a selection of vegetarian curries, lentils and a sweet to round off the meal. In a normal thali, you can have additional/unlimited servings of rice and curries, but an executive thali is a limited meal. In every restaurant that I went to, the soup that came with my North Indian thali was tomato soup.(North India, is that the only soup you make ?? ;)) While the soup was quite flavourful at one of restaurants I frequented, it tasted like dish water at another (not that I have tasted dish water, but you get the idea, don't you?). The soup was so tasteless that I satisfied myself with the masala pappad and croutons the soup came with. Anyway, within few days, tomato soup kind of grew on me. While I get to