Another fabulous dish from Southern India, this is a prawn recipe with a difference. So, a must try for all prawn lovers. The dish has a nice rich red colour as a result of the tomato and red chili base. You will not be disappointed with the taste. It is simply delicious and compliments the...
This is a recipe from the southern part of India and is made particularly during festivals. The recipe has comparatively very few ingredients and the dish is really quick and easy to churn up. This is one of those recipes where the richness of the texture and flavour is directly linked to the...
There is a lot that can be done with the Lotus stem. When I was in Vietnam and Hong Kong, I have seen this vegetable included in the recipes of so many dishes. It adds taste and is healthy as well. So, when I came across these fresh and thick lotus stems at the super market, I was keen to…
Most of us have tried the Nasi Goreng at some point in time either in India or on a trip to South East Asia. The good news is that you can bring it home and cook it without much ado in your kitchen. There are two essential ingredients i.e. the Sweet Soy sauce (Kecap Manis) and Shrimp paste...
This a typical Bengali chutney and a common item in most Bengali household meals. The recipe is largely common in most Bengali families, but you can expect subtle variations in taste and texture depending on local adaptations. For me the Aloo Bukhara chutney takes my mind back to the days when...
When we talk about the Rezala my minds saunters back to Kolkata. Who can forget the delectable Mutton and Chicken Rezala of Amenia and Sabir. A trip to Chandni Chowk was not complete without Naan and Rezala at Sabir. This is a Mughlai preparation with chicken in a white delicately flavoured...
