In repeated posts we’ve been suggesting and pushing the need for good regional food in our cities. Even though there is a huge crowd that is a big fan of Butter Chicken and Naans, there is a sort of revolution happening now. The surge in regional food restaurants, who just concentrate on the food and not the nonsensical plating is on the rise. Kerala cafe … Continue reading Kerala in Baner!
A prominent restaurant chain in Pune, Maratha Samrat is now quite the crowd favorite when it comes to Thaalis and food from the Marathwada Region. Since we live in Balewadi, the Baner outlet was our option and it did not disappoint. Place and Vibe: We went on a Friday night, there was a waiting of 15 minutes and the families kept on pouring in and … Continue reading Maratha Samrat — Baner, Pune
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 are finally hitting double digits as this is our 10th dish and we’ve gone back to basics, South Indian Food. Now everyone knows the humble Dosha, its a breakfast item, it can be stuffed with potatoes and made into a Masala Dosha, add a little Rawa in the batter and you get the crispy Rawa Dosha.
8 dishes on and you can notice that we havent’t moved on from our ‘South Indian’ food. Well besides the fact that our Chef LOVES this cuisine, its also something different and every dish is unique in its own way. Continue reading “Cooking Made Sexy: Pomfret Tawa Masala Fry!”
There is no love as true like the love for food. We love to eat it, we love to watch others cook it, and above all, we love to photograph it. Inspired by the Asians’ passion for food and Chef’s Table Season 3, Netflix launches its search for the region’s best Instagrammers who take food photography to a whole new level of self-expression. Jeong Kwan … Continue reading #MyChefsTable with Chefs Table Season 3 on Netflix
We are on to our 6th dish now, and the South Indian influence continues. This time we are doing a really heavy Mutton Curry with Coconut and Cashew from the warrior clans of Coorg. Along with Coconut and Cashew we will also be putting Khus-Khus (poppy seeds) to give the curry more balance and depth of flavor. Continue reading “Cooking made Sexy: Mutton Curry with Coconut and Cashew”
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.
This Kuruma, is very much like the one we get in the Northern part of the country. The base gravy is of onion, tomato and cashew with the addition of coconut milk. This is another light dish from down south and goes really well with Kerala Parota, Rice or even dosai, so for our 5th recipe we’ll be doing a really quick recipe for a vegetable Kuruma. Continue reading “Vegetable Kuruma, Kerala Style”