A quintessential Indian vegetarian yogurt based curry, which can be found adapted to regional taste. This is my version and it is fragrant, addictive and finger licking good. The Hamilton Beach Multiblender makes it the quickest curry I have made in ages! Serve this gluten free dish with boiled rice or even parathas.
Rivaayat – The Indian Culinary Conclave’ an initiative by The Oberoi Group with Izzat Hussain @ Saffron, Trident, Gurgaon. Murgh Hara Pyaz {Chicken with Spring Onions}, as the tagline goes, absolutely fresh, delicious and healthy! A simple, quick flavourful everyday recipe from Izzat Hussain’s vast repertoire.
Jamun {Wild Indian Java Plum} Mousse is light, fun and a beautiful way to use produce in season. Use any seasonal berry if you can’t find these. It’s a sublime make ahead dessert option.
Dehlvi cuisine {pertaining to the Delhi region} as the name suggests is an evolutionary melange of the cuisine of the Mughals, Rajputs, Punjabis, Marwaris, Kayasthas and Vaishyas blended by the centuries. As the British empire moved it’s capital from Bengal to Delhi, it brought with it a potpourri of folk to run the administration. As Delhi became the hub of political, social and commercial activity, people from different communities found livelihood here. With them came interesting and unique culinary influences.
Soda Bottle Openerwala. It was love at first sight! Nostalgia embraces you the minute you walk in through the doors; rather a wave of nostalgia! The cheerful, cafe like exteriors already beckon curious eyes … wrought iron, relaxed seating, the cocoa cola chairs, 70’s-80’s jukebox music offering a heady mix of energetic english and songs, galvanised iron flower pots with cheerful winter chrysanthemums, attention to rustic detail in every little thing.
Indian Street Food at it’s tantalizing best – traditional, home made and addictive! Baked whole wheat crackers that make a crisp and healthy base for Indian street food chaat – papdi chaat and then there’s more. Bhel puri – a trail mix tossed in tamarind and green chutneys … for a guest post!
