With the Food truck culture being so popular in America and them being showcased in various shows; it was going to be soon that this trend was picked up in India. And did it pick up! Gurugram, Bombay and Pune espicially being at the forefront of changing the way we eat ‘hawker’ food. Well glorified hawker food should be a better term, as hygiene, cleanliness and of course taste are kept of the highest standards. Continue reading “Food Truckin’ with L’Dorado — Aundh Pune”
Ever since our Chef has left Bombay for Pune, life seems to have become simpler and easier. Only problem is that Pune isn’t very Sushi friendly and as a result the Japanese restaurants are few and far between. Continue reading “Shizusan — Great Sushi in Pune”
Yes, yes this one has come too late, frankly speaking the Chef doesn’t really like Goa or Goan food. He’s never really had a reason to visit Goa as the three times he went before were with his school friends in the 10th grade and then twice with his parents. So this time around the Foodie took him to places which we are sure even the biggest “Goa” lover didn’t know of. We had 5 days and a lot to pack in, the main area we decided to hit were Palolem — Cotigoa and Panjim — Dudhsagar. Continue reading “Palolem and Panjim”
Prawn Roast is perhaps Kerala’s most famous and liked dish. The have a roast version for Chicken, Fish, buff and Prawns which is spicy and goes really well with their local Arak called Toddy.
When people hear the term Mussalam they automatically think of the Raja’s of Rampur, royalty and a heavy AF dish that they will take forever to make and finish eating. Well its partly true, but we’ve come up with a simple recipe for the basic Mussalam gravy and have used an entire Surmai in our dish, but it can be replaced with Potato, Snake Gourd, Chicken and even Mutton.
We’ve reached our 5th dish now and it’s things are getting hot in here! One of Mumbai’s favorite fish the Pomfret is going to be stuffed and coated with a beautiful Green Masala and fried on the tawa. The taste and look is very much like the Parsi Patra Ni Macchi but has a different way of making. So without boring you let’s get to … Continue reading Cooking made Sexy: Pomfret Green Masala.
Well breakfast is the most important meal of the day, and this simple Kudala(Black Channa Daal) curry is what you need to push start your day. Not only is it really simple, Kudala curry along with Puttu (Steamed log shaped Rice cake) has been voted as the healthiest breakfast item in the recent past worldwide! In this recipe we are going to eat it with a Dosai, which is as healthy. So for our fourth installment of Cooking made Sexy we are going the vegetarian and healthy route with this simple curry. Continue reading “Cooking Made Sexy: Kudala Curry”
Now everyone knows that the ITC is the leader when it comes to great tasting, simple food. They stick to the traditional methods of cooking and maybe that’s what makes them so damn good. Let it be The Bukhara’s or the Peshawari’s there is some kind of magic in their Indian Food which has kept these restaurants at the top of the best restaurants of India. Continue reading “New Menu: Peshwa Pavilion at ITC Maratha”
Another week and another simple recipe coming your way, this one from the house of the Bangala in Karaikudi. The Bangala is an institution in itself, where Mrs Meiyapaan and her heritage bungalow of over 100 years has been serving, making and teaching the all famous Cuisine of the Chettiyaars. Continue reading “Cooking made Sexy: Chettinad Kori Kolumbu, The Bangala Style”
This is a famous recipe from Mangalore which combines the heat from the chili and the balances it perfectly with the fresh coconut. Continue reading Cooking Made Sexy: Prawns Sukka