7 Upcoming Food Events in Delhi This March You Shouldn’t Miss

Loving the weather aren’t you? And why should you not. March is here! Spring is here! Spring has caught the poetic imagination of writers across the world since forever. And what is the best way to celebrate this beautiful season? With some great food. Because it is perfectly legit, if a yellow or pink blossomed flower, reminds you of the sinful scoop of ice cream of the same colour. We bring you six interesting food events happening in March that you must plan to visit. Once you are done drooling, gather all your foodie friends and plan already!

1. Tasting India Symposium

This three-day symposium promises an exciting set of dialogue and discussion amongst the most renowned personnel related to India’s food history and traditions. The event intends to find a deeper engagement into the principles of Ayurveda, showcasing India’s ‘lost foods’ which are produced by the poorest strata of the economy using sustainable agricultural practices. A brain child of Sanjoo Malhotra and Sourish Bhattacharya, who bring a forum to promote a better understanding of India’s diverse culinary heritage, food destinations, and also pitching the Indian vegetarian diet, to the international world as the sustainable alternative in environment’s benefit. The event  is set be lined with multiple organic food stalls, selling the natural agricultural produce from around the country.

Date: 28th February- 2nd March 2017
Venue: India International Centre, Max Mueller Marg, New Delhi.

Image result for Food EventsPhoto Credit: Facebook/Sourish bhattacharyya

2. Horn Ok Please- Delhi Food Truck Festival

Set to be Delhi’s first ever food truck festival, ‘Horn Ok Please’, will bring some of the best food trucks in Delhi-NCR under one roof. Packed with cuisines of all sorts ranging from Mexican, Thai, Italian, the festival is set to offer the best sizzlers, snacks, desserts and even salads. Foodies in around Delhi mark your weekend for exotic food, jazzy trucks and a great mix of acoustic live music. The cocktail bar by Delhi Cocktail Week is all set to shake up some of their best drinks for the event. Gear up!

Entry: Rs. 100
Date: 04-05 March 2017
Time: 11 a.m-9 p.m
Venue: Ansal Plaza, New Delhi

horn okPhoto Credit: Facebook/what’s up delhi

3. Namastey Thailand Festival

The Royal Thai Embassy in collaboration  with the Ministry of Culture of Thailand and Thai Trade Center New Delhi are bringing a food festival loaded with Thai food, Thai goodies, Thai cultural performances and fun games in the  honour of celebrating the 70th anniversary of diplomatic relations between India and Thailand. The festival is set to recreate a mini Thailand of sorts in the heart of the capital bringing in a bevy of authentic Thai dishes from local restaurants. You can also take a lesson or two at the live kitchens helmed by renowned Thai chefs.

(10 Best Thai Vegetarian Recipes)

Entry: Free
Date: 3 – 5 March 2017
Time: 12.00 – 21.30 hrs
Venue: The Bridge, Ambience Mall & DLF Promenade Mall, Vasant Kunj, New Delhi

thai curry 625

4. Culinary Art India, 2017

The 12th edition of Culinary Art India is set to attract national level participation from senior and apprentice chefs who’d be competing on an internationally designed platform. The live demonstrations by chefs and culinary enthusiasts are sure to give you the feel of watching Master Chef live! Don’t believe us? Let the uniquely designed competition categories do rest of the talking.

  • Display Individual Classes- Artistic Pastry Showpiece, 3-Tier Wedding Cake, Artistic Bakery Showpiece, Fruit & Vegetable Carving
  • Individual Cold Display- Plated Appetizers, Authentic Indian Regional Cuisine, Three Course Set Dinner Menu, Desserts, Sushi Platter
  • Live Cooking Competition- Live Cooking Competition (CDP and above) 2 course, (open to all) 45 min one dish – RICE, Enthusiastic Hobby Cooks /Apprentices/Students, Chocolate Mania, Cake Decorating – Dress the Cake, Mocktail Competitionn

Date: 7th March to 11th March
Time: 9 am to 5 pm
Venue: Hall No 14, Pragati Maidan

fruits

5. The Grub Fest

Your favourite food festival is back. This time more grander and more better. If you loved the autumn-winter edition, the spring edition promises to be a bigger delight. The iconic Jawahar Lal Nehru stadium is where the action is set this time around. Foodies mark your calendars already for this extravaganza loading with great food, foot taping music and great crowd.

Entry: Rs. 300 per person
Dates:17th -19th March
Venue: Jawaharlal Nehru Stadium

grub

Photo Credit: Facebook/The grub fest

6. Dessertarian Bazaar

Still not over the winter sweet-tooth cravings? Worry not, this spring indulge in the best deserts you can imagine. The Dessertarian Fest is coming up with a lavish range of desserts and treats in the Select Citywalk courtyard. The festival promises to bring Delhi’s best bakeries, restaurants, home bakers, and other vendors all at one place, just to please your sweet tooth.

Entry: Free
Date: 24th-26th March
Venue: Select Citywalk, Saket

coconut dessert 625

7. The Old Delhi Food Festival

‘Old Delhi’- the name itself is enough to transport a foodie into the lanes of greasy paranthas, succulent kababs,calorie-high yet absolutely sinful sweetmeats. Much of old Delhi’s rich history is associated with the old and new food joints that crowd the congested lanes.
Bringing you that ‘Purani Dilli ka Zayeeka’, is the Old Delhi food festival conducted by Focus India, come fall in love with the walled city and its rich food heritage all over again.

Date: 25th -26th March
Venue: India Islamic Centre

food fest

Photo Credit: Facebook/The Old Delhi Food Festival

How To Make Sour Cream At Home

You find them in dips, you find them in dressings and you even find them in desserts. Sour cream has become our favourite relish, ever since we have gotten too familiar with the American and European cuisine. Used majorly as a condiment in culinary preparations hailing from Europe and North America, sour cream is traditionally used as a topping for baked potatoes, it also serves as a base for some creamy salad dressings, and used as a main ingredient in Chicken Paprikash or a Stroganoff.

Interestingly, sour cream also plays a key role in baking. American style doughnuts, biscuits and scones, all use sour cream as a significant ingredient.  Added in the baking mixture of cakes, and cookies, sour cream gives a distinct flavor to the sweet delights. One can also see a dollop of sour cream on top of waffles and with addition of strawberry jams. A characteristic Central American breakfast or Tex-Mex cuisine would always have serving of crema (a variant of sour cream) as a staple. However, in India the tangy relish is most commonly used as a base for various kinds of dips for chips, nachos, wedges or crackers.

sour creamSour Cream or creme is a staple ingredient in a Central American breakfast

The traditional preparation of sour cream is drawn out by fermenting the cream that was skimmed off the top of milk on moderate temperature. The lactic bacteria developed in the fermentation process gives the cream its characteristic tang and thickness. With about 18 percent butterfat, according to the U.S. Department of Agriculture, regular sour cream contains about 23 calories in one tablespoon.

Here’s how you can quickly prepare  sour cream for yourself at home for a nice Sunday brunch.

Sour Cream Recipe by  Chef Niru Gupta

Cooking Time: 15 minutes + Time to set

eggless mayo

Ingredients:

2 cups cream

2 Tbsp yogurt for starter

How to make sour cream at home:

1.Bring the cream to a boil.

2.Transfer it into the container that you want to set the sour cream in.

3.Let it cool to lukewarm, a drop of it on the wrist should feel neither warm nor cold. In a small bowl, beat up the yogurt starter, till smooth.

4.Add 2 tbsp of the cream to the yogurt, and mix well.

5.Add this mixture to the rest of the cream and stir with a spoon to mix well. Cover the container and place in a draught free place to set.

6.Place it in the refrigerator for a couple of hours to set further.

What are you waiting for? Just take your nachos and attack. However, be mindful of the portions for it has a high

Breakfast bar: our new-found obsession with morning feasting

 

Blame it on our new-found obsession with morning feasting: switching porridge for poutine, and boiled eggs for potato pancakes with sour cream leeks, poached duck eggs and tobiko wasabi caviar, but even breakfast time has now assumed a more elaborate, and, frankly, more alcoholic profile in the alarming shape of the breakfast cocktail. Ideally a weekend treat, they are craftily taking the form of more well behaved- looking morning quenchers – a mimosa might happily pass for an orange or grapefruit juice in a flute, an Irish coffee as a flat white, or a Ramos gin fizz as a glass of milk. Meanwhile, the Nitehawk Cinema in Brooklyn is offering an entire White Russian menu at its morning cartoon sessions, including the milk- and vodka-based Sonny, topped with Cocoa Puffs. We’ve taken inspiration and created our own version using Lucky Charms. Serial drinking has never looked so innocent.

8 Best Buffet Restaurants in Pune: Feast On

 

To be honest, a buffet is not my first port of call when I want to dine out; I find the choice overwhelming, the items repetitive, and the quality of the food unpredictable. But of course, there are always exceptions to the rule and the buffet is no exception. Pune offers up some exceptional buffet options, and I’ve written about a few below. They’re great places to hit up when you’re with a large group of people – there’s sure to be something to please everyone! Opinions and tastes will vary of course (my friend screamed at me for leaving out Barbeque Nation) but hopefully everyone will find something to enjoy in this list. Kind of like a buffet! So here you go, in no particular order:8 Best Buffet Restaurants in Pune: Feast On

1. Feast – Le Meridien, Sassoon Road

Le Meridien’s all day dining restaurant, Feast, offers a swathe of delightful dishes as part of a buffet service, ranging from Indian and South East Asian (Thai, Chinese and Malay) to Mediterranean and European fare. The food is a happy mix of traditional favourites (such as paneer tikka and shawarma) and more unusual fare such as spatzle and meshwi grill. If I had one word of advice, I would suggest making a beeline for the desserts; they keep changing, but I haven’t had a bad one yet.

Price for Two: Rs. 2000 (plus taxes) approximately
Call: 020 66411111

pune-buffet-restaurants-1

Image Credits: Zomato

2. Latitude, Vivanta by Taj, Koregaon Park

It’s easy to fall in love with Latitude, seeing as it is set in the salubrious environs of the Vivanta by Taj in pretty Koregaon Park. The service is unswerving in its excellence and the ambience is tasteful. Now onto the food – Latitude is not cheap, but it does offer value for money. The Sunday brunch sees Indian and Continental dishes rubbing shoulders with Chinese and is usually fairly crowded. For those unsatisfied with the buffet, an a la carte menu is available also and it has a whole section devoted to healthy drinks.

Price for Two: Rs. 2000 (plus taxes) approximately
Call: 020 30189859

pune-buffet-restaurants-2

Image Credits: Zomato

3. Seasonal Tastes, Westin, Koregaon Park

At Seasonal Tastes, at The Westin in Pune, you will find a buffet that is in equal parts conventional and inventive. Here, you’ll find a live barbecue counter, a Mexican counter and a host of South East Asian, European and Indian dishes – with so many different cuisines, you’re certainly spoilt for choice. Seasonal Tastes is known for its vast Sunday brunches, and the restaurant even incorporates superfoods into their repertoire for the health-conscious.

Price for Two: Rs. 2000 (plus taxes) approximately
Call: 020 30189766

View image on Twitter

View image on Twitter

4. Spice Kitchen, J W Marriott, Senapati Bapat Road

Spice Kitchen is J W Marriott’s chic all day dining restaurant, serving a rainbow of Indian, Continental and South East Asian dishes. My suggestion? Sample everything (it’s all delicious) but fill up on the desserts, as they come from the Marriott’s excellent bakery just next door, the Pune Baking Company. The breakfast menu is excellent, with a great variety of breads (buttery, flaky croissants anyone?). Make sure to book a table in advance though, especially for Sunday brunches, since it’s a rather popular buffet place.

Price for Two: Rs. 2000 (plus taxes) approximately
Call: 020 65602233

pune-buffet-restaurants-3

5. Post 91- Goldmine, Baner Road

Post 91’s Goldmine buffet is as good as its word – the eatery is done up in shades of gold (even the chairs and tables!) but the overall effect isn’t bling-y or overwhelming, but rather charming and tasteful even. Go for the Sunday brunch, because that’s when it brings out the big guns. Goldmine serves a multi-cuisine buffet that is open for lunch and dinner along with an a la carte menu. There is also a salad counter, but when I went, it was the pasta and chaat counters that were absolutely buzzing. Unfortunately, the service is somewhat sluggish.

Price for Two: Rs. 1000 (plus taxes) approximately
Call: 020 66832345

6. Sigree Global Grill, Dhole Patil Road

Sigree is a very popular Pune dining destination, popular enough to have swollen into three branches across the city (the latest one being at Amanora Mall). On Sigree’s buffet table, you will find choices aplenty- North Indian dishes, Italian, Turkish, Lebanese, a decent pasta station and a smattering of South East Asian. Although they purport to have a global menu, the Indian is definitely your best bet. They have an excellent selection of starters (go for the grills), but the star of the spread when I visited, was the biryani.

Price for Two: Rs. 1000 (plus taxes) approximately
Call: 8793811335

7. Exotica, Yerawada

What draws me unfailingly to Exotica is the ambience. Sitting atop a 7th floor terrace in Yerawada, this restaurant is a wonderful place to take your date, your family or your business partners. Naturally, the open air section is the most sought after (when the weather is cool), but if you choose to sit inside, you’ll have large fish tanks for company. The food offered is the usual smorgasbord of North-Indian, Chinese, Mediterranean and Italian cuisines, but my suggestion is to make a beeline for the North Indian – the mutton rogan josh is out-of-this-world delicious. Its Sunday brunch is well worth the money but remember to book a table before you go – the restaurant can get pretty crowded.

Price for Two: Rs. 1000 (plus taxes) approximately
Call: 020 30163493

8. Malaka Spice, Baner

Malaka Spice makes for a nice change from the plethora of multi-cuisine eateries that dominate the food scene in Pune. The food is not exactly ‘authentic’ South East Asian but it is certainly delicious and is suffused with spice, which makes it palatable for the Indian tongue. At Malaka Spice, the buffet is open at lunch, offering a selection of Malaysian, Vietnamese, Indonesian, Thai and Chinese dishes. Still, in case it doesn’t cut the mustard, you can pick from its vast menu where you can choose from quirkily-named dishes such as the Top Hat (crisp rice cups stuffed with vegetables), Three Aunties and Three Grandmothers (mushroom, spinach, baby corn and carrot) and Fritturas (tempura battered chicken).

Price for Two: Rs. 1500 (plus taxes) approximately
Call: 020 30162011

pune-buffet-restaurants-4
Image Credits: Zomato

5 Famous Varieties of Ramen You Must Try in Japan

5 Famous Varieties of Ramen You Must Try in Japan

The unrelenting rain pelted down onto the streets below. But a look outside my hotel window, the view boasting of cherry blossoms and Mt.Fuji, reminded me of why I needed to get moving and get out of the room. I was in Tokyo, one of the world’s greatest food cities, housing numerous Michelin starred restaurants. However, that wet, cold day, my destination was no fancy restaurant. In fact, it was a ramen shop in the backlanes of Shinkuju, Tokyo’s business district, infamous for waiting lines snaking around the block and famous for what could arguably be the best ramen in town. But let me start at the beginning.

Having grown up in India, the term ramen usually brings to mind a large bowl with a delicious clear broth, with noodles, meat and tons of vegetables. In a broad sense, that could describe ramen. However, when you look closely, like there are numerous versions of dosas in South India or of parathas in Punjab, there are many types of ramen. Here is a quick guide for you to know your way around the ramen world.

ramen restaurent

A typical Ramen joint in Japan

History of Ramen

Ramen is most associated with Japan but it is said that Japanese soldiers brought the dish back to Japan from China at the end of World War II. It was here that they made it their own and now it is a staple dinner in any street of Japan. Typically, people go for a drink after work where they will only munch on a yakitori stick or two. And when they are ravenous, head down to a ramen joint and devour a bowlful.

Types of Ramen

1. Shoyu (Soy sauce)

The broth in this one is clear and slightly brown, lightly flavoured with soy sauce. Typically, the broth is made with chicken but may also contain pork or other meats. Curly noodles are usually used in Shoyu Ramen. If the menu doesn’t specify what type of ramen it is, there is a good chance it is a Shoyu Ramen as this is the most common type. It is also fairly popular in India and this is the one you will find in restaurants like Fatty Bao. Go Go Ramen in Chennai, the only Ramen Bar in India does their own take on this.

soy ramen

2. Shio (Salt)

The soup in Shio Ramen is flavoured only with salt and thus is characteristically clear and yellowish in colour. As in the case with Shoyu Ramen, it is typically made with chicken but may also use other meats depending on the region. It also contains a lot of seaweed.

salt ramen

3. Tsukemen

This is the type of ramen that I set out to eat that rainy day in Tokyo, perhaps (and unfortunately) the most under-represented ramen across the world. The broth is thick and brown, unlike any other ramen. And the most fun part? The noodles come separately, so you have to ‘dip’ them with chopsticks in the broth and then slurp up. The thick soba noodles are served cold and the broth warm, allowing you to dip the noodles without making them mushy. If you ever get your hands on a bowl, trust me you will never forget this one.

ramen

4. Miso (Soybean paste)

You may be familiar with the taste of miso soup, which is often an accompaniment with tempura or other Japanese dishes. This ramen is flavoured with the same soybean paste called miso and is thick and brown in consistency. The flavour is complex, and not as clean as Shoyu or Shio, but it is heartier and perfect for cold winters. Having originated in Hokkaido, it is now popular across Japan and the world for its nutty sweet flavour. In India, you can get your Miso Ramen fix at Fuji in Delhi, Kolkata and Chennai.

miso

5. Tonkotsu (Pork bone)

As the name suggests, this ramen soup is made of pork bones which are cooked down to a point where they dissolve into a creamy, white broth. It looks almost milky and takes upto 20 hours to cook. Surprisingly, the best one in India can be found in Rajasthan, in a Japanese chef-run restaurant in Neemrana located within Hotel Hirohama. The spicy version comes highly recommended.

pork ramen

So, there you have it. Order with confidence at a Japanese restaurant now, whether you’re going fine dining or as the Japanese do it, to a hole-in-the-wall ramen shop (where you have to order on a ticket machine and wait in line to eat on the bar-like table). As for me? I had my ramen fix in Tokyo last week and can vouch that there are few dishes that comfort the soul like a good bowl of ramen does.

 

No more cakes, pizzas, other junk food in Maharashtra school canteens

On Monday, the Maharashtra state education department issued a government resolution instructing all the schools to strike off junk food from their canteen menu.

Maharashtra schools’ canteens ban junk food

Maharashtra schools canteens ban junk food

On Monday, the Maharashtra state education department issued a government resolution instructing all the schools to strike off junk food or foods high in fat, salt and sugar (HFSS) from their canteen menus. The resolution contains a list of food items which should not to be sold in school canteens.

Students encouraged to consume natural food

As per an Indian Express report, the government decision comes almost a year after the Union Ministry of Women and Child Development issued letters to states asking them to ban HFSS foods and encourage students to consume natural foods.

Banned food items

The banned food items include wafers (fried products), chips, noodles, pizza, candies, chocolates, jams, jellies and aerated and non-aerated drinks, among others. Locally-manufactured food items are banned too.

About the resolution

  • The schools have been instructed to make healthy substitutes available in the canteens, such as chapati, rice, pulao, tamarind rice
  • For sweets, the department recommends kheer, phirni, lassi and fruits
  • Coconut water is recommended against aerated drinks
  • The schools should pick the items based on the geographic location and eating habits of the area
  • The resolution says consuming HFSS foods can cause laziness and deficiency of nutrients, and cause tooth decay, diabetes and affect the heart too

 

The Unique Use of Dals in Our Favourite Indian Desserts

The way we use lentils in India is unique. Dals are an intrinsic part of the meal for vegetarians in almost all parts of the country, but they are also one of the most versatile ingredients of the Indian kitchen. As we all know, dals can make for delicious snacks and desserts too and across the country there is a whole genre of dishes – savouries and sweets fashioned out of pulses-that people eat not for sustenance but for recreation!

When you think of Indian desserts, it is difficult to imagine much of mithai without the presence of besan. Chickpea flour is essentially made from a local desi variety of chana, or gram, one of the oldest pulses known to mankind. In fact, the small desi kala chana closely resembles some of the earliest species of gram found at old sites. According to the venerable food historian KT Achaya, chana was found at the Indus Valley sites and the khalva in Yajurveda may refer to it. Chanaka also finds mention in early Buddhist writings.

desserts besan barfi

The small desi chana is hulled to make the Bengal Gram-one of the most widely used pulses in India. The dal got its English name because the English first encountered it in Bengal. Kabuli Chana, bigger and fairer, on the other hand, as its name suggests only came to India much later in the 18th century from an overland route from Kabul. The Bengal gram is used to give us besan. And this is the base for a host of sweets that we find in our midst. Besan Ladoos are common all over northern and central India, the much loved food of many a deity and human.

Achaya suggests that laddoo as a term can be found in the Mahabharata and perhaps the older modak was also a ladoo though now it refers to an entirely different sweet. In any case, this is one of the oldest desserts of India. The same base-besan and ghee can in fact be used in different ways for sweets ranging from besan barfi, set on steel thalis  and then cut into diamonds, or halwa.Mysore Pak, the most popular sweet from Karnataka (which ostensibly does not find a mention in old literature from the region and is most likely a relatively newer creation) is just besan barfi by another name: cooked in sugar and finished with copious amounts of ghee.

desserts besan ladoo

Because of the copious amounts of ghee they use to make the dal desserts creamier and because of the “heavy” nature of pulses itself, these desserts are more common in winter than in summer. A classic example is the puran poli, from Maharashtra, cooked during the Diwali festivities. Puran is just boiled chana dal sweetened with jaggery (Diwali is harvest time for cane as well), and this is then filled in between layers of a poli or flat bread.

No mention of dal desserts in India can be complete without a look at the jalebiand imarti. Coils of batter are dropped in hot oil and then immersed in sugar syrup. The batter itself varies from region to region. Besan and maida together, fermented by a little sour curd, can give you the crisp jalebis of UP and Delhi. On the other hand, urad dal batter is used to make the jalebi’s thicker, wholesome cousin, the imarti.

The desserts obviously belong to the sophisticated Persian tradition and even now, many parts of the former Turkish empire (the Turkish conquered the Persians) have similar desserts in their repertoires. In India, the jalebi seems to have come into existence through trade contacts with the Arab world. We have accounts from Karnataka and Maharashtra mentioning it in as early as the 15th century. Like with many other dishes, it seems to have been refined by the Mughal and later Nawabi cooks to give us the thinnest, crispiest whirls that are looked upon as such a delicacy in UP and Delhi.

indian desserts jalebi

Boondi is another dessert that has seen refinement down history. Originally, said to have originated in Rajasthan, the fried chickpea flour dots sweetened with syrup are part of the temple offerings in many parts of northern India. Gradually, boondi began to be fashioned into ladoos, and finally into finer motichoor ladoos. But the acme of its refinement seems to have come about in the old Awadhi culture. Nugdi ke Ladoo at Ram Asrey in Lucknow are still an institution, the ultra fine, orange boondi as refined as the small dot or nuqta of the Urdu script. It’s a dying legacy today-one that you need to bite into before it disappears.

Mustard set to be India’s 1st GM food, gets regulator nod

India is one step away from commercial production of its first GM food crop with the central biotech regulator on Thursday granting clearance for the commercial cultivation of genetically modified mustard that will now be considered for final approval by the Centre.

The Genetic Engineering Appraisal Committee (GEAC) recommended that the environment ministry approve GM mustard. The decision on commercial cultivation of this transgenic variety of oil seed is now on environment minister Anil Dave’s table who can accept the recommendation or could await a Supreme Court ruling in a case challenging cultivation of GM mustard and open field trials of any transgenic crop.

Indications are that the minister could await the apex court’s order before taking his call, with the ministry ha ving informed the SC that the government will go ahead on GM mustard only after getting its nod. But the GEAC decision is significant as GM mustard has passed scientific evaluation and a recent Niti Aayog paper also batted for it despite reservations of saffron groups like Swadeshi Jagran Manch.Mustard set to be India's 1st GM food, gets regulator nod

In fact, even on Tuesday , the SJM issued a statement saying it is against commercial use of any genetically modified crops, including GM mustard, and will request the government not to allow commercial cultivation.The SJM has joined forces with activists and organisations opposed to GM crops. Activist Aruna Rodrigues had last year filed a pet ition in the Supreme Court, seeking a stay on commercial release of GM mustard crop. She urged the court to prohibit open field trials and commercial release of herbicide tolerant (HT) crops, including HT Mustard DMH 11 and its parent lines variants as recommended by the technical expert committee (TEC) report of the apex court.

The GM mustard, developed by a Delhi University institution, is only the second food crop cleared by the central regulator. The GEAC had earlier in 2010 cleared Bt brinjal but the decision was not accepted by then environment minister Jairam Ramesh. Currently, only Bt cotton is commercially cultivated in the country

14 droolworthy rolls that every foodie must try

1. These rolls will definitely make your day

Rolls are like two sentence love stories that pack the punch in a small pocket. Filled with mystery ingredients rolls have always been a favourite of gourmet lovers and chefs who like to make myriad experiments with food by putting them in interesting wraps. We have brought to you some delectable rolls that are supremely delicious.

2. Veg Spring Rolls

Veg Spring Rolls is a popular Chinese recipe. Fresh vegetables as stuffing makes this roll recipe a healthy one. This easy recipe when garnished with chopped spring onions and served hot with red chilli sauce or tomato ketchup is to die for!

3. Soya Chapati Roll

Soya Chapati Roll is a North Indian recipe made using soyabean, eggs and chapati. This snack recipe is an ideal dish for tiffin and road trips and is a good option to serve to kids.

4. Sausage Pastry Roll

Sausage Pastry Roll is a filling snack recipe. Made with fried leek and chicken sausages, this delicious snack recipe can be served with dip or sauce of your choice. It is an interesting recipe that you can prepare for your loved ones for road trips and picnics.

5. Paneer Roll

Paneer Roll is made of spiced grated paneer wrapped in a roomali roti. This quick recipe can be served as a snack and also as a main course. Tossed with chopped onions and thick gravy, this Paneer recipe is a delightful dish that you can have at anytime in a day.

6. Kathi Kabab Roll

Kathi Kabab Roll is a North Indian recipe made using mutton, onions, green chillies, coriander leaves and mint leaves rolled into paranthas. This is a great snack dish for occasions like birthdays and picnic or even in breakfast or tiffin.

7. Egg and Oats Kathi Rolls

Egg and Oats Kathi Roll is a healthy wrap recipe that can be your best on the go food. This healthy recipe takes can be made in a jiffy and being non-messy, can be carried to work.

8. Egg Roll

Egg Roll is a quick recipe which can be made by adding different fillings be it veggie, pork or meat into a roll of egg and flour. This snack recipe can be fried, baked or cooked on a tawa. On days you do not want to prepare an elaborate meal, egg roll can come to your rescue.

9. Chicken Roll

A delectable North Indian recipe, Chicken Roll is a perfect snack for picnic and school tiffin. This snack is prepared by stuffing an all-purpose flour roti with stir-fried chicken, yoghurt and a variety of vegetables. This Sunday brunch recipe is easy-to-make and will be loved by all.

10. Chana Kebab Rolls

A vegetarian kebab delicacy, Chana Kebab Rolls is a lip-smacking snack to serve for a get-together and kitty party. Prepared with black gram and chana dal along with various spices, this kebab recipe is extremely tasty.

11. Bread and Potato Rolls

Bread and Potato Rolls​ is a North Indian recipe, made with bread and potato, this is an interesting snack recipe that can be served with green chutney. Try this interesting snack/appetizer recipe that is filling and will be loved by kids too.

Tried and Tasted: Bengal’s best delicacies are waiting for you

 

A revolution knocks on the door – and it comes with a fork and knife. The world of food is more exciting than ever before. New restaurants are coming up offering novel cuisines or digging out old ones. Chefs are looking at unusual ingredients and dramatic ways of presenting food. Meanwhile, some wizened old experts continue to wield magic with their skewers and ladles in remote parts of the city. There is a world waiting to be discovered or re-embraced– new cooking styles, world food, sub-regional cuisine and tiny holes in the wall which produce the most delightful dishes. Here’s a guided tour.

If you are in Bengal at this time, you will hear an interesting medley of kitchen sounds: the sizzling hum of fish being fried, the grind of mustard seeds being turned into a paste, the sharp sounds of onion and garlic being grated and the splutter of seeds in hot oil. For this is the time when cooks and kitchens get especially busy – and all ready to fete a son-in-law.Tried and Tasted

I got to know about the concept of Jamai Sasthi – when the jamai, or the son-in-law, is fed till he bursts – rather late in life. But for the last many years, a friend has been cooking a vast number of dishes to mark this day for me, and I now understand what makes it so special.

Like all Bengali festivals, this one is about food, too. Traditionally, the son-in-law sits before a brass or bell metal thhali, with small bowls placed around it. A dollop of rice is placed on the thhali, and then the plate is adorned with a small wedge of lime, various kinds of fritters and a dry vegetable. In the bowls go the special dishes – dal with or without fish head, vegetable curries, mutton in thick gravy, fish cooked with mustard, prawns in coconut milk, curd and payesh, or kheer.

And then, of course, the lucky guy gets a platter of sweets.

There was a time when all this could only be had in Bengali homes, for there really were no restaurants where you could get Bengali food. But a few restaurants serving Bengali or Calcutta cuisine have come up in recent years. And quite a few have a special feast planned for Jamai Sasthi, which is on May 31 this year. I went to Oh! Calcutta in Delhi’s Nehru Place to check what was being offered and found that some of the much loved old dishes were being given tiny makeovers by Chef Bhaskar Dasgupta for the occasion. Here’s a list of five of the old favourites, and how they can be tweaked:

1: Topshe cutlet: Topshe is a small fish that is best eaten fried. It is usually dipped in a light batter of besan and then deep fried. But Chef Bhaskar debones the fish, dredges it in a mix of breadcrumbs and powdered Gobindobhog rice – a flavourful variety from Bengal – and then fries it crisp.

2: Maachher dimer devil (devilled roe): Devilled eggs led to the birth of dimer devil – a boiled egg coated with minced meat and then fried. But how about putting a bit of fish roe in the stuffing, coating it with minced rahu and then frying it? Adds a new dimension to the dish, I must say.

3: Amada diye lau ghonto (bottle gourd with mango-ginger): Contrary to popular belief, Bengalis don’t just eat fish and meat – they are equally fond of vegetables. So there is always a huge array of veggies whenever there is a feast – starting right with stuffed parwal to chopped bottle gourd with fried dal balls. Lau ghonto is a bottle gourd preparation, cooked with green chillies, turmeric, mustard oil, salt and sugar. Add some amada – or mango ginger, a ginger lookalike with a mango flavour — for a kick.

4: Kancha aam diye bekti paturi (steamed betki with raw mango): In the olden days, fish was often steamed in the handi when the rice was being cooked. But the banana leaf works wonders, too. Though mustard oil and mustard paste are the main ingredients, raw grated mango adds punch.

5: Khulna chingri curry: This is a variation of daab chingri, which is a dish of shrimps cooked in a whole green coconut. Chef Bhaskar likes to add some red wine to the coconut base. It makes the chingri curry fly – off the plates, that is.

(Rahul Verma has been writing on food for over 25 years now. And, after all these years, he has come to the conclusion that the more he writes, the more there is left to be written)