Spicy Gobi Manchurian

Spicy Gobi(Cauliflower) Manchurian
INGREDIENTS:
8
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk



METHOD:


Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.


Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.


Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Spicy Gobi Manchurian

Spicy Gobi(Cauliflower) Manchurian
INGREDIENTS:
8
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk



METHOD:


Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.


Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.


Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Mumbai on the platter

Mumbai on the platter

Even if you are never going to visit Chalchitra, take time off to
check out its superb retro façade from the outside. Wait for the sun
to set, and look at the lights as they twinkle. Everything - the
lettering, the colours and the movement of the lights - call to mind
the 1960s. As you walk up the Red Carpet to the first floor, you hear
strains of Hindi film music. It is the leitmotif of the restaurant, a
witty take on our cinema industry. The only music in the restaurant is
Bollywood; the menu alludes to filmi names and scenes and there are
books on popular Hindi cinema for reading. It is perhaps because
Bollywood is headquartered in Mumbai, that much of the menu is
Mumbai-inspired. Ragda pattice sandwich, frankies, pav bhaji and
chutney club sandwich. However, it is not all sandwiches: there are
soups (Mulligatawny, Baked Onion and Paya), salads (mostly of the
chatpata desi kind) and starters, and though the vast majority of them
are the kind that you'd expect outside a movie theatre, there are a
couple of western offerings too. I tried the Murgh Salli Chaat (Rs
165) that turned out to be succulent batons of roast chicken, onion,
mint and coriander napped in a chaat masala that is obviously made
in-house. The salad was served in a basket fashioned out of aloo
lachcha. Simple and effective, it's one of those creations that makes
you wonder why nobody thought of it before. All the starters are
served with French fries dusted with the same chaat masala that is
made in-house, and a 'basket' of papad with chopped papad and peanuts
napped in spices that are irresistible. This is one restaurant where
the accompaniments on the plate are too good to be true. They are
served whether you order the unmissable Shikampuri Kebab (Rs 250/125)
or any other item on the starters menu. In fact, so good are the
starters that it is not a bad idea at all to make a complete meal of
them. The Shikampuri Kebab (6 pieces in a full plate; 3 in a half
plate) consists of extremely finely ground lamb with a centre made of
hung curd. It is easy for a restaurant to get the non-vegetarian
element of the menu right; it's much more challenging to please
vegetarians. Chalchitra's Gongura Charra Aloo (Rs 175/89) is a
delicious, tangy, herby concoction of tiny potatoes left whole and
napped in what appears to be gongura pickle. I can't imagine a more
funky bar snack than these little devils. Prawn Koliwada (Rs 350/175)
is supremely tasty: it just requires a bit of tweaking to make the
texture of the batter more interesting. Right now, it is soft and
spongy, but the kari patta and mustard seeds ground into it are
redolent with flavour. It's a fight for the best main course, but I'd
say Khichda (Rs 275 for non-vegetarian; Rs 225 for vegetarian) wins
for sheer appeal. The nicest part about Chalchitra is the fact that it
is not pretentious. The seating is of the cane chair variety, service
is casual, the jokes on the menu really are hilarious, the food is
great and the prices are low. Too good to be true? We'll know in six
month's time if the quality goes south and the prices north.

Mumbai on the platter

Mumbai on the platter

Even if you are never going to visit Chalchitra, take time off to
check out its superb retro façade from the outside. Wait for the sun
to set, and look at the lights as they twinkle. Everything - the
lettering, the colours and the movement of the lights - call to mind
the 1960s. As you walk up the Red Carpet to the first floor, you hear
strains of Hindi film music. It is the leitmotif of the restaurant, a
witty take on our cinema industry. The only music in the restaurant is
Bollywood; the menu alludes to filmi names and scenes and there are
books on popular Hindi cinema for reading. It is perhaps because
Bollywood is headquartered in Mumbai, that much of the menu is
Mumbai-inspired. Ragda pattice sandwich, frankies, pav bhaji and
chutney club sandwich. However, it is not all sandwiches: there are
soups (Mulligatawny, Baked Onion and Paya), salads (mostly of the
chatpata desi kind) and starters, and though the vast majority of them
are the kind that you'd expect outside a movie theatre, there are a
couple of western offerings too. I tried the Murgh Salli Chaat (Rs
165) that turned out to be succulent batons of roast chicken, onion,
mint and coriander napped in a chaat masala that is obviously made
in-house. The salad was served in a basket fashioned out of aloo
lachcha. Simple and effective, it's one of those creations that makes
you wonder why nobody thought of it before. All the starters are
served with French fries dusted with the same chaat masala that is
made in-house, and a 'basket' of papad with chopped papad and peanuts
napped in spices that are irresistible. This is one restaurant where
the accompaniments on the plate are too good to be true. They are
served whether you order the unmissable Shikampuri Kebab (Rs 250/125)
or any other item on the starters menu. In fact, so good are the
starters that it is not a bad idea at all to make a complete meal of
them. The Shikampuri Kebab (6 pieces in a full plate; 3 in a half
plate) consists of extremely finely ground lamb with a centre made of
hung curd. It is easy for a restaurant to get the non-vegetarian
element of the menu right; it's much more challenging to please
vegetarians. Chalchitra's Gongura Charra Aloo (Rs 175/89) is a
delicious, tangy, herby concoction of tiny potatoes left whole and
napped in what appears to be gongura pickle. I can't imagine a more
funky bar snack than these little devils. Prawn Koliwada (Rs 350/175)
is supremely tasty: it just requires a bit of tweaking to make the
texture of the batter more interesting. Right now, it is soft and
spongy, but the kari patta and mustard seeds ground into it are
redolent with flavour. It's a fight for the best main course, but I'd
say Khichda (Rs 275 for non-vegetarian; Rs 225 for vegetarian) wins
for sheer appeal. The nicest part about Chalchitra is the fact that it
is not pretentious. The seating is of the cane chair variety, service
is casual, the jokes on the menu really are hilarious, the food is
great and the prices are low. Too good to be true? We'll know in six
month's time if the quality goes south and the prices north.

Health First:-Now, quality check for panipuriwallas

Now, quality check for panipuriwallas
By Sruthy Susan Ullas , TNN,
Tags:Bangalore|paanipuris|golgappas BANGALORE: Your friendly
neighbourhood panipuri vendor will soon have to clean up his act if
wants to attract customers. For, these wayside sellers are coming
under the ambit of the Quality Council of India which will check their
ingredients and certify their products. After schools and hospitals,
these vendors will have to earn the trust of customers, not only
through their spicy delights but a certificate from the QCI, a
government of India body. This is largely voluntary process and up to
the vendor to seek the certificate. "Waste disposal should be done
according to the norms of biomedical waste disposal, public garbage
disposal or pollution control board norms," Thuppil Venkatesh,
principal adviser to QCI told TOI. The vendor can apply for
accreditation and the board will let them know of the standards.
Later, they will inspect his stall and decide whether he can be given
the accreditation. The accreditation is valid for two years, after
which it has to be renewed. "The vendors will be given a registration
number. This will make them accountable. Our duty is to bring wellness
to all," said Venkatesh. The vendors will be informed about this
through awareness programmes like raodside shows and seminars and told
whom to contact at the local office for this. The programme has
already kicked off in Delhi.

Health First:-Now, quality check for panipuriwallas

Now, quality check for panipuriwallas
By Sruthy Susan Ullas , TNN,
Tags:Bangalore|paanipuris|golgappas BANGALORE: Your friendly
neighbourhood panipuri vendor will soon have to clean up his act if
wants to attract customers. For, these wayside sellers are coming
under the ambit of the Quality Council of India which will check their
ingredients and certify their products. After schools and hospitals,
these vendors will have to earn the trust of customers, not only
through their spicy delights but a certificate from the QCI, a
government of India body. This is largely voluntary process and up to
the vendor to seek the certificate. "Waste disposal should be done
according to the norms of biomedical waste disposal, public garbage
disposal or pollution control board norms," Thuppil Venkatesh,
principal adviser to QCI told TOI. The vendor can apply for
accreditation and the board will let them know of the standards.
Later, they will inspect his stall and decide whether he can be given
the accreditation. The accreditation is valid for two years, after
which it has to be renewed. "The vendors will be given a registration
number. This will make them accountable. Our duty is to bring wellness
to all," said Venkatesh. The vendors will be informed about this
through awareness programmes like raodside shows and seminars and told
whom to contact at the local office for this. The programme has
already kicked off in Delhi.

Spicy food hunting for this weekend:-
HT
WHAT'S ON FOOD
Wood Fire Pizzaz the newly opened Indo Italian restaurant at Fio ­ Country Kitchen and Bar, The Garden of Five Senses Said-Ul-Ajaib, Mehrauli from 12 pm onwards.
Soups and Summer Salads is offering a unique range of Summer Salads along with Gazpacho's the Spanish Cold Soups at Cocoa by Belgique, G 37, Select Citywalk Mall, Saket from 11 am to 1 am.
Grab a Bite Down a Pint expe- rience an array of gourmet sandwiches both in veg and non veg at New Town Cafe and Lounge, Park Plaza, Gurgaon from 9 am to 12 am.
Size Zero enjoy Summer Salads and Sugar free drinks at The Kitchen, 47, Main Market, Defence Colony, 75, Khan Market from 9 am to 11 pm.
Quirky Bites give a kick-start to your cravings and enjoy the Painting Exhibition by Shree Kant Dubey & Vandana Dubey at Convention Foyer, IHC, Lodhi Road from 10 am to 8 pm. alluring season with some of the most funky Sandwiches at Chalchitra, M 38, 1st floor, M- block Market, GK II - 48 from 11 am to 1 am.

Sahib's High Tea Festival at Brown Sahib, 2nd Floor, MGF Metropolitan Mall, Saket from 4 pm to 7.30 pm.

Spicy food hunting for this weekend:-
HT
WHAT'S ON FOOD
Wood Fire Pizzaz the newly opened Indo Italian restaurant at Fio ­ Country Kitchen and Bar, The Garden of Five Senses Said-Ul-Ajaib, Mehrauli from 12 pm onwards.
Soups and Summer Salads is offering a unique range of Summer Salads along with Gazpacho's the Spanish Cold Soups at Cocoa by Belgique, G 37, Select Citywalk Mall, Saket from 11 am to 1 am.
Grab a Bite Down a Pint expe- rience an array of gourmet sandwiches both in veg and non veg at New Town Cafe and Lounge, Park Plaza, Gurgaon from 9 am to 12 am.
Size Zero enjoy Summer Salads and Sugar free drinks at The Kitchen, 47, Main Market, Defence Colony, 75, Khan Market from 9 am to 11 pm.
Quirky Bites give a kick-start to your cravings and enjoy the Painting Exhibition by Shree Kant Dubey & Vandana Dubey at Convention Foyer, IHC, Lodhi Road from 10 am to 8 pm. alluring season with some of the most funky Sandwiches at Chalchitra, M 38, 1st floor, M- block Market, GK II - 48 from 11 am to 1 am.

Sahib's High Tea Festival at Brown Sahib, 2nd Floor, MGF Metropolitan Mall, Saket from 4 pm to 7.30 pm.

A delicious spicy Indian snack – pani puri-Gol Gappey!!! :)

A delicious spicy Indian snack – pani puri. Have your own chat-party at home now

Serves: Many Time required: 1 ½ hours

Ingredients
500 gms Semolina
250 gms Wheat flour
A pinch Soda-bi-carb Oil for frying
For filling:
4 big Potatoes (boiled & chopped)
½ cup White channas (boiled)
Salt & red chilli powder to taste
½ tsp Cumin powder
2 tbsp Tamarind chutney
Ingredients for Pani:
¾ cup Tamarind (Imli)
3 litres Water
1 ½ tsp Black salt Salt to taste
1 tsp Cumin seeds
¾ tsp Red chilli powder
2 bunch Mint (ground)
1 tbsp Coriander leaves (ground)
1 stick Cinnamon
4 Cloves
2 tbsp Lime juice
½ tsp Black pepper
2 tsp Sugar
Method
1. Combine soda-bi-carb, semolina & wheat flour together.
2. Add sufficient warm water and knead into a stiff dough.
3. Cover the dough with wet cloth for 15 mins knead again.
4. Divide the dough into small balls, roll them into small chapattis.
5. Cut with anything that is round in shape.
6. Fry in hot oil till they puff and turn golden brown in colour.
Method for filling: Mix all the ingredients of the filling well & keep aside.

Method for Pani:
1. Roast cumin seeds, cinnamon & cloves.
2. Grind it to a fine powder. Add red chilli, black salt, salt & black pepper.
3. Soak tamarind in water for ½ an hour. Mash & sieve.
4. Add sugar coriander & mint paste to tamarind water.
5. Add ground spices, lemon juice. Stir, add ice cubes and use after
20-25 minutes.

A delicious spicy Indian snack – pani puri-Gol Gappey!!! :)

A delicious spicy Indian snack – pani puri. Have your own chat-party at home now

Serves: Many Time required: 1 ½ hours

Ingredients
500 gms Semolina
250 gms Wheat flour
A pinch Soda-bi-carb Oil for frying
For filling:
4 big Potatoes (boiled & chopped)
½ cup White channas (boiled)
Salt & red chilli powder to taste
½ tsp Cumin powder
2 tbsp Tamarind chutney
Ingredients for Pani:
¾ cup Tamarind (Imli)
3 litres Water
1 ½ tsp Black salt Salt to taste
1 tsp Cumin seeds
¾ tsp Red chilli powder
2 bunch Mint (ground)
1 tbsp Coriander leaves (ground)
1 stick Cinnamon
4 Cloves
2 tbsp Lime juice
½ tsp Black pepper
2 tsp Sugar
Method
1. Combine soda-bi-carb, semolina & wheat flour together.
2. Add sufficient warm water and knead into a stiff dough.
3. Cover the dough with wet cloth for 15 mins knead again.
4. Divide the dough into small balls, roll them into small chapattis.
5. Cut with anything that is round in shape.
6. Fry in hot oil till they puff and turn golden brown in colour.
Method for filling: Mix all the ingredients of the filling well & keep aside.

Method for Pani:
1. Roast cumin seeds, cinnamon & cloves.
2. Grind it to a fine powder. Add red chilli, black salt, salt & black pepper.
3. Soak tamarind in water for ½ an hour. Mash & sieve.
4. Add sugar coriander & mint paste to tamarind water.
5. Add ground spices, lemon juice. Stir, add ice cubes and use after
20-25 minutes.

Spicy hot and Crispy Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
16
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy food hunting for this weekend:-

WHAT'S ON FOOD
Spicy food hunting for this weekend:-
HT

The Spring Food Festival experience the taste of the spring food stirred with the spirit of true Sapin with authentic Spanish Cuisine and flavours at Cocoa by Belgique, G 37, Select City Walk. 11 am to 1 pm. On till May 31.

Gel -Well Gelatos, Kasa Gelato an exotic and fresh array of gelatos and sorbets made from natural ingredients at Kasa Gelato, N-2, GK 1, On tiil July 31

Crusty Salad Twist, get twisted finishing touch with Crusty Salad at Urban Cafe, 70 Khan Market,12 pm to 1 am On till May 30.

Spicy hot and Crispy Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
16
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy food hunting for this weekend:-

WHAT'S ON FOOD
Spicy food hunting for this weekend:-
HT

The Spring Food Festival experience the taste of the spring food stirred with the spirit of true Sapin with authentic Spanish Cuisine and flavours at Cocoa by Belgique, G 37, Select City Walk. 11 am to 1 pm. On till May 31.

Gel -Well Gelatos, Kasa Gelato an exotic and fresh array of gelatos and sorbets made from natural ingredients at Kasa Gelato, N-2, GK 1, On tiil July 31

Crusty Salad Twist, get twisted finishing touch with Crusty Salad at Urban Cafe, 70 Khan Market,12 pm to 1 am On till May 30.

Indian spicy breakfast !!

The complimentary breakfast buffet that came with the hotel room we
recently stayed in turned our thoughts to the wonderful dishes
traditionally eaten in the morning. They are fast fading from memory
but the buffet can't be blamed. The buffet tries to provide guests
with choice – throwing in poori-bhaji; idli-vada-sambar and stuffed
paratha and dahi. At times, eggs to order are forced to compete with
uttapam. But the desi nashta or traditional breakfast declined when
the foods of the colonials – buttered toast with jam and masala
omelettes – became popular. Vegetarians resisted the cereal (read
cornflakes) but not for long. As children in Uttarakhand, half a
century ago, we often feasted on dahi-jalebi. That was in Bhowali. In
Almora or Nainital, milk was substituted for curds.

The home cooked
stuff ranged from cheela (lentil pancakes) to daliya (porridge) both
sweet and salted. The staple was phulka subzee. Travel opened our eyes
to regional specialties. In Lucknow it was nahari-kulcha and in
Hyderabad, tradition prescribed khichadi-keema.

In the literal heart
of India, in the Malwa-Maharashtra belt, poha or pounded rice flakes
reigned supreme. Sabudana vada and khichadi provided variety. Shops in
small towns in the Hindi heartland did brisk business in
khasta-kachori. In the countryside, it was the no frills but filling
and nourishing sattu (parched gram or barley) flavoured with salt and
green chillies. The sattu would be mixed with water to make it easier
to eat. In Bengal and Orissa, pantha bhat (left over fermented rice)
was a light morning meal. Down South, dosa – plain, not masala – or
upama would partner with filter coffee. One could go on salivating in
this vein but some of my best memories are of an exceptional
bedavin-puri breakfast at a small eatery in Modinagar next to the
police station. It cost Rs 25 and gave us three puffed bedavin, deep
fried in pure ghee but brought to us bone dry without a trace of
artery clogging fat. This was accompanied by two small portions of alu
(potatoes sans onion and garlic in thick gravy) and sitaphal ki sabzi
(sweet and sour tangy green, not yellow dry pumpkin) along with bitter
and pungent methi chutney. It was a beautifully balanced meal because
it included all six basic tastes. Other satisfying desi breakfasts
include the bedavi from Chachi in Varanasi just a stone's throw from
the gates of BHU. Similarly, Chiman Lal in Agra has an enviable
reputation based on extra crisp bread fashioned by rolling two discs
of puri together before they are fried. Old-timers in Lucknow vouch
for the Kabarwale ki puri, fried in oil, not ghee. They beat the
buffet by an easy margin. Article from TOI

--

Indian spicy breakfast !!

The complimentary breakfast buffet that came with the hotel room we
recently stayed in turned our thoughts to the wonderful dishes
traditionally eaten in the morning. They are fast fading from memory
but the buffet can't be blamed. The buffet tries to provide guests
with choice – throwing in poori-bhaji; idli-vada-sambar and stuffed
paratha and dahi. At times, eggs to order are forced to compete with
uttapam. But the desi nashta or traditional breakfast declined when
the foods of the colonials – buttered toast with jam and masala
omelettes – became popular. Vegetarians resisted the cereal (read
cornflakes) but not for long. As children in Uttarakhand, half a
century ago, we often feasted on dahi-jalebi. That was in Bhowali. In
Almora or Nainital, milk was substituted for curds.

The home cooked
stuff ranged from cheela (lentil pancakes) to daliya (porridge) both
sweet and salted. The staple was phulka subzee. Travel opened our eyes
to regional specialties. In Lucknow it was nahari-kulcha and in
Hyderabad, tradition prescribed khichadi-keema.

In the literal heart
of India, in the Malwa-Maharashtra belt, poha or pounded rice flakes
reigned supreme. Sabudana vada and khichadi provided variety. Shops in
small towns in the Hindi heartland did brisk business in
khasta-kachori. In the countryside, it was the no frills but filling
and nourishing sattu (parched gram or barley) flavoured with salt and
green chillies. The sattu would be mixed with water to make it easier
to eat. In Bengal and Orissa, pantha bhat (left over fermented rice)
was a light morning meal. Down South, dosa – plain, not masala – or
upama would partner with filter coffee. One could go on salivating in
this vein but some of my best memories are of an exceptional
bedavin-puri breakfast at a small eatery in Modinagar next to the
police station. It cost Rs 25 and gave us three puffed bedavin, deep
fried in pure ghee but brought to us bone dry without a trace of
artery clogging fat. This was accompanied by two small portions of alu
(potatoes sans onion and garlic in thick gravy) and sitaphal ki sabzi
(sweet and sour tangy green, not yellow dry pumpkin) along with bitter
and pungent methi chutney. It was a beautifully balanced meal because
it included all six basic tastes. Other satisfying desi breakfasts
include the bedavi from Chachi in Varanasi just a stone's throw from
the gates of BHU. Similarly, Chiman Lal in Agra has an enviable
reputation based on extra crisp bread fashioned by rolling two discs
of puri together before they are fried. Old-timers in Lucknow vouch
for the Kabarwale ki puri, fried in oil, not ghee. They beat the
buffet by an easy margin. Article from TOI

--

Spicy Indian Samosa Recipe

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiledpeeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)

Spicy Indian Samosa Recipe

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiledpeeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)

Spicy food hunting for this weekend:-

HT
Spicy food hunting for this weekend:-
FOOD Summer Festival Nadam at Sundowner Bar, Hotel Vista, 162 M.G. Road. 9 pm to 1 am. On till May 31.

Oasis of drinks at Mosaic Hotel, Sector-18, Noida. 5 pm onwards.
On till June 30.
Mojito summer festival at Urban Pind- The Urban Bar, N-4, N Block Market, GK-I. 12 noon to 1 am. On till May 31.

Enjoy Sauza mexican food festival at Hard Rock Cafe. On till May 8.
ART Recent artworks by Prabhavati Meppayi at Vadehra Art Gallery, D- 178, Phase ­ 1, Okhla induatrial Area. 11 am to 7 pm. On till May 15.

I would really appreciate a review from pipl hu have gone or tried food
in any of these food places
:)

Spicy food hunting for this weekend:-

HT
Spicy food hunting for this weekend:-
FOOD Summer Festival Nadam at Sundowner Bar, Hotel Vista, 162 M.G. Road. 9 pm to 1 am. On till May 31.

Oasis of drinks at Mosaic Hotel, Sector-18, Noida. 5 pm onwards.
On till June 30.
Mojito summer festival at Urban Pind- The Urban Bar, N-4, N Block Market, GK-I. 12 noon to 1 am. On till May 31.

Enjoy Sauza mexican food festival at Hard Rock Cafe. On till May 8.
ART Recent artworks by Prabhavati Meppayi at Vadehra Art Gallery, D- 178, Phase ­ 1, Okhla induatrial Area. 11 am to 7 pm. On till May 15.

I would really appreciate a review from pipl hu have gone or tried food
in any of these food places
:)

Today in our food navigator i will share my experience on a visit to a really good food court with nice ambiance during our visit to punjab. it was on our way back to delhi on NH-1 high way. the name of the place was Haveli and it comes after you cross kernal toll after 9 KM on your way to delhi.

i am adding the food joint navigator link so that our Blogger can go and tryout food there. your comments are highly appreciated.

Food navigator:-
i am adding Haveli, Karnal place with exact location mapped in Google map:-

Hi, I'd like to share a Google Maps link for tracing shop of Haveli with you.just click on the Haveli, Karnal link to open the link.

Haveli, Karnal

Happy food hunting bloggers!!!! :)

food navigator

Today in our food navigator i will share my experience on a visit to Gulati restaurant at 8 Pandara Market, Near India Gate
New Delhi, Delhi 110003.i visited Gulati on my way back to home from India gate.Located very close to India Gate in a very lively and famous market famous with Pindara road.
It has two different sections for veg and non veg so good place for all.
Biryani and Kababs is a must for spicy food lovers.
Restaurant has been there from 1959 and is known for it's quality and rich food.
I am adding the food joint navigator link so that our Blogger can go and tryout food there. your comments are highly apricaited.

Food navigator:-
i am adding Gulati restaurant place with exact location mapped in Google map:-

Hi, I'd like to share a Google Maps link for tracing Gulati restaurant with you.just click on the Gulati restaurant to open the link.

Gulati restaurant

Happy food hunting bloggers!!!! :)

Spicy Indian curry could prevent swine flu

Spicy Indian curry could prevent swine flu

curries could prevent swine flu and common cold just like any
prescribed medicine available with the chemists, Russian doctors have
said . "You can strengthen immunity by consuming spicy foods like
curries, as spices like turmeric, ginger and zeera also posses
excellent therapeutic effect," an unnamed official of Moscow city
sanitary and anti-epidemics committee was quoted as saying by RIA
Novosti. As panic grips Muscovites over the spread of seasonal
influenza and swine flue in the eastern parts of the country and
neighbouring Ukraine, authorities are focusing on prevention and have
ordered the use of masks at work place. Besides the intake of spicy
food, people have been advised to consume raw onions and garlic, which
also are said to contain good anti-viral properties.

Tags:

--

Spicy Indian curry could prevent swine flu

Spicy Indian curry could prevent swine flu

curries could prevent swine flu and common cold just like any
prescribed medicine available with the chemists, Russian doctors have
said . "You can strengthen immunity by consuming spicy foods like
curries, as spices like turmeric, ginger and zeera also posses
excellent therapeutic effect," an unnamed official of Moscow city
sanitary and anti-epidemics committee was quoted as saying by RIA
Novosti. As panic grips Muscovites over the spread of seasonal
influenza and swine flue in the eastern parts of the country and
neighbouring Ukraine, authorities are focusing on prevention and have
ordered the use of masks at work place. Besides the intake of spicy
food, people have been advised to consume raw onions and garlic, which
also are said to contain good anti-viral properties.

Tags:

--

Check out NDTV Good Times Video: Rocky and Mayur hungry in Udaipur

Hi,

I want you to take a look at: NDTV Good Times Video: Rocky and Mayur hungry in Udaipur 

Check out NDTV Good Times Video: Rocky and Mayur hungry in Udaipur

Hi,

I want you to take a look at: NDTV Good Times Video: Rocky and Mayur hungry in Udaipur 

Garam masala: good spices mean good dishes

Garam masala: good spices mean good dishes The spices in garam
masala vary by region and household. Ottmar Diez / Grapheast "You
want spicy? I'll give you spicy!" Saleem Qureshi, the executive chef
for Asha's Restaurant, grins as he offers up this friendly challenge,
then watches as I sniff each tiny earthenware pot. "Fenugreek," he
says, as I inhale the first. "That's mace and green cardamom," as I
smell another. The colours are beautiful, from burnt sienna to olive
green, but the scents of the freshly ground spices are what reach deep
into you, heady and earthy."This is garam masala," he says, pointing
to the last. "Here you have all the spices in one form." The smell is
too complex to adequately describe. I finally (lamely) write
"wonderful" in my notebook.
The most aromatic of all Indian spice blends, garam masala is used
throughout northern India. Garam means "hot", as in temperature (the
whole spices are usually roasted before being ground), and masala
means "spice blend". But which spices? That's a personal question for
most Indian cooks and varies from region to region and household to
household. A Northwest Indian garam masala such as the one created in
Asha's kitchens would probably include cloves, green and black
cardamom, cinnamon and nutmeg. (Many garam masala spices are more
widely used in the West for sweet baking). But in Kashmir, fennel,
cumin, turmeric and chillies would also be added to the blend. And
it's not just for meat curries. "Use it with vegetables, fish,
anything," Qureshi says.
What's most important is grinding the spices fresh. While you can
easily buy garam masala already ground, the mix soon loses its aroma.
Whole spices keep fresh longer and can be ground when needed. All six
of Asha's restaurants in the Gulf (one is located in Abu Dhabi's
Khalidiyah Mall, another in Dubai's Wafi City) grind their spices,
including their signature garam masala."Spices are everything," says
Qureshi. "Indian cooking is very simple. If you have good spices,
you'll have good dishes." The recipes below – the first for garam
masala, the second for a dish featuring it – promise both.Asha's garam
masalaThe original recipe calls for mace and dried rose petals, both
difficult to find locally. I've eliminated the rose petals and
substituted nutmeg for the mace (they come from the same fruit).
Makes 35 grams.
Ingredients2 tsp whole cloves
1 tbsp cumin seeds
1 medium cinnamon stick, broken into pieces
2 tsp green cardamom pods
1½ tsp whole black peppercorns
1 whole nutmeg4 bay leaves1½ tsp coriander seeds
2 tsp fennel seeds
4 black cardamom pods
Method:-
Heat a small, dry frying pan over medium-high heat, then add the
spices, stirring frequently until they are several shades darker and
fragrant. Be careful not to let them burn, cooking and stirring for
six to seven minutes. Cool, then place in a blender and grind.
Transfer to a spice or coffee grinder and grind to a fine powder.
Store in a clean jar with a tightfitting lid at room temperature.
Chandni chowk ka keema (lamb curry)
Asha Bhosle, the beloved Bollywood singer, is the guiding spirit
behind Asha's restaurants. Now 75 and living in Mumbai, she continues
to perform and record – and cook.
This spicy dish, named for the famed Old Delhi market, features minced
lamb and Asha's garam masala. Serves 6.
Ingredients
180ml corn oil
3 bay leaves
1 large onion, chopped
3 tbsp ginger-garlic paste
1.5kg leg of lamb,
minced150g almonds, whole20ml water
2 tbsp ground coriander
2 tsp red chilli powder
2 tbsp ground cumin
2 tbsp garam masala
1 tsp salt
2 small tomatoes, chopped 1 bunch fresh coriander, chopped
3 tbsp almond flakes
Method :-
Heat the oil in a large frying pan. Add the bay leaves and sauté for 2
minutes over medium heat. Add the chopped onions, stirring and cooking
until golden. Add the ginger-garlic paste and cook for 3-4 minutes.
Add the minced lamb and sauté for 10-15 minutes over medium-high heat,
stirring to break up the pieces.While the meat is cooking, put the
whole almonds in a blender and grind to a smooth powder. Transfer the
powder to a small bowl and add the water to make a paste. Add the
ground coriander, chilli powder, cumin, garam masala and salt to the
meat in the frying pan and cook for another 15-20 minutes. Add the
chopped tomatoes and fresh coriander and cook for 10-15 minutes.
Remove the bay leaves. Add the almond paste and cook for another 10
minutes. Garnish individual servings with almond flakes. Serve with
basmati rice.

--

Garam masala: good spices mean good dishes

Garam masala: good spices mean good dishes The spices in garam
masala vary by region and household. Ottmar Diez / Grapheast "You
want spicy? I'll give you spicy!" Saleem Qureshi, the executive chef
for Asha's Restaurant, grins as he offers up this friendly challenge,
then watches as I sniff each tiny earthenware pot. "Fenugreek," he
says, as I inhale the first. "That's mace and green cardamom," as I
smell another. The colours are beautiful, from burnt sienna to olive
green, but the scents of the freshly ground spices are what reach deep
into you, heady and earthy."This is garam masala," he says, pointing
to the last. "Here you have all the spices in one form." The smell is
too complex to adequately describe. I finally (lamely) write
"wonderful" in my notebook.
The most aromatic of all Indian spice blends, garam masala is used
throughout northern India. Garam means "hot", as in temperature (the
whole spices are usually roasted before being ground), and masala
means "spice blend". But which spices? That's a personal question for
most Indian cooks and varies from region to region and household to
household. A Northwest Indian garam masala such as the one created in
Asha's kitchens would probably include cloves, green and black
cardamom, cinnamon and nutmeg. (Many garam masala spices are more
widely used in the West for sweet baking). But in Kashmir, fennel,
cumin, turmeric and chillies would also be added to the blend. And
it's not just for meat curries. "Use it with vegetables, fish,
anything," Qureshi says.
What's most important is grinding the spices fresh. While you can
easily buy garam masala already ground, the mix soon loses its aroma.
Whole spices keep fresh longer and can be ground when needed. All six
of Asha's restaurants in the Gulf (one is located in Abu Dhabi's
Khalidiyah Mall, another in Dubai's Wafi City) grind their spices,
including their signature garam masala."Spices are everything," says
Qureshi. "Indian cooking is very simple. If you have good spices,
you'll have good dishes." The recipes below – the first for garam
masala, the second for a dish featuring it – promise both.Asha's garam
masalaThe original recipe calls for mace and dried rose petals, both
difficult to find locally. I've eliminated the rose petals and
substituted nutmeg for the mace (they come from the same fruit).
Makes 35 grams.
Ingredients2 tsp whole cloves
1 tbsp cumin seeds
1 medium cinnamon stick, broken into pieces
2 tsp green cardamom pods
1½ tsp whole black peppercorns
1 whole nutmeg4 bay leaves1½ tsp coriander seeds
2 tsp fennel seeds
4 black cardamom pods
Method:-
Heat a small, dry frying pan over medium-high heat, then add the
spices, stirring frequently until they are several shades darker and
fragrant. Be careful not to let them burn, cooking and stirring for
six to seven minutes. Cool, then place in a blender and grind.
Transfer to a spice or coffee grinder and grind to a fine powder.
Store in a clean jar with a tightfitting lid at room temperature.
Chandni chowk ka keema (lamb curry)
Asha Bhosle, the beloved Bollywood singer, is the guiding spirit
behind Asha's restaurants. Now 75 and living in Mumbai, she continues
to perform and record – and cook.
This spicy dish, named for the famed Old Delhi market, features minced
lamb and Asha's garam masala. Serves 6.
Ingredients
180ml corn oil
3 bay leaves
1 large onion, chopped
3 tbsp ginger-garlic paste
1.5kg leg of lamb,
minced150g almonds, whole20ml water
2 tbsp ground coriander
2 tsp red chilli powder
2 tbsp ground cumin
2 tbsp garam masala
1 tsp salt
2 small tomatoes, chopped 1 bunch fresh coriander, chopped
3 tbsp almond flakes
Method :-
Heat the oil in a large frying pan. Add the bay leaves and sauté for 2
minutes over medium heat. Add the chopped onions, stirring and cooking
until golden. Add the ginger-garlic paste and cook for 3-4 minutes.
Add the minced lamb and sauté for 10-15 minutes over medium-high heat,
stirring to break up the pieces.While the meat is cooking, put the
whole almonds in a blender and grind to a smooth powder. Transfer the
powder to a small bowl and add the water to make a paste. Add the
ground coriander, chilli powder, cumin, garam masala and salt to the
meat in the frying pan and cook for another 15-20 minutes. Add the
chopped tomatoes and fresh coriander and cook for 10-15 minutes.
Remove the bay leaves. Add the almond paste and cook for another 10
minutes. Garnish individual servings with almond flakes. Serve with
basmati rice.

--
Sent from my mobile device

NOT SO HEALTHY!! high on Salt

NOT SO HEALTHY
Curry sold in UK has high salt content: Study
Kounteya Sinha | TNN

New Delhi: Sale of Indian curry — Britain’s most loved cuisine — could take a serious beating in the UK.
Research by Consensus Action on Salt and Health (CASH), an influential British group of scientists and doctors working towards reducing use of salt in food, has found that curry takeaways sold across British supermarkets and stores, with all the extras like rice, naan, saag aloo, pappad and chutney, contains nearly 21 gram of salt — over three times the maximum recommended intake of 6 gram a day.
The new research, the largest of its kind in the UK, that surveyed 784 products sold in supermarkets, independent shops and takeaway restaurants, revealed “very high levels of salt hidden in bought Indian and South Asian cuisine including takeaways, ready meals, cooking sauces, chutneys, pickles and side dishes”.
Around 29 of the 52 chutneys and pickles surveyed “were saltier than the Atlantic Ocean”. The findings, shared with the Indian members of CASH, said the lack of clear labelling on the packaging, combined with the spicy ingredients masking the salty flavour, made it very hard for people to know how much salt they were eating.
The researchers said, “Very high levels of unnecessary salt added to our food is increasing our blood pressure and leading to thousands of people needlessly dying of strokes and heart attacks every year.”

NOT SO HEALTHY!! high on Salt

NOT SO HEALTHY
Curry sold in UK has high salt content: Study
Kounteya Sinha | TNN

New Delhi: Sale of Indian curry — Britain’s most loved cuisine — could take a serious beating in the UK.
Research by Consensus Action on Salt and Health (CASH), an influential British group of scientists and doctors working towards reducing use of salt in food, has found that curry takeaways sold across British supermarkets and stores, with all the extras like rice, naan, saag aloo, pappad and chutney, contains nearly 21 gram of salt — over three times the maximum recommended intake of 6 gram a day.
The new research, the largest of its kind in the UK, that surveyed 784 products sold in supermarkets, independent shops and takeaway restaurants, revealed “very high levels of salt hidden in bought Indian and South Asian cuisine including takeaways, ready meals, cooking sauces, chutneys, pickles and side dishes”.
Around 29 of the 52 chutneys and pickles surveyed “were saltier than the Atlantic Ocean”. The findings, shared with the Indian members of CASH, said the lack of clear labelling on the packaging, combined with the spicy ingredients masking the salty flavour, made it very hard for people to know how much salt they were eating.
The researchers said, “Very high levels of unnecessary salt added to our food is increasing our blood pressure and leading to thousands of people needlessly dying of strokes and heart attacks every year.”

Spicy food hunting for this weekend:-

HT
New Delhi, April 29, 2010
Spicy food hunting for this weekend:-
Quick bitesKebabs 'n' patiala peg
Dig into a range of kebabs and tikkas such as Pathar ke Kebab,
Rajputana Sooley, Sarson Tikka, Makai Seekh, Rajma ke Shammi, and
more. Pair it with a cocktail from the new bar menu or a patiala peg
of whisky!

Where: The Spice Market, D-2, GF 18, Southern Park, Saket
On till: Ongoing
Cost for two (without alcohol): Rs 1,000 (plus taxes)

Spicy salad fiesta
Beat the heat with some hot and spicy summer-special Pan Asian salads.
There's the sour and slightly spicy Malaysian Pomelo Veg Salad,
Szechwan Smoked Chicken and Assorted Julienne Vegetables in a Szechwan
chilli dressing, Papaya Veg Salad, the sweet Aromatic Duck and
Watermelon salad in Soy Caramel, the mildly spicy Shredded Chicken
with Peanut Butter Sauce, and many more cooling salads on offer.
Where: Taman Gang, 2nd Floor, DLF Promenade, Vasant Kunj
On till: May 31
Cost: Rs 2,000 (plus taxes)

Zaffiro @ zazaChill out with an eclectic menu featuring Mediterranean
and select southern American cuisine. On offer are salads with low fat
dressings, toasted sandwiches, grilled Mediterranean chicken, homemade
ravioli and tagliatelle, etc. Round it off with a lemon pie or a baked
American cheese cake.
Where: Zaza Home, 25-26, Community Centre, Zamrudpur
On till: Ongoing
Cost for two: Rs 500 (plus taxes)

I would really appricate a review from pipl hu have gone or tried food
in any of these food places
:)

--

Spicy food hunting for this weekend:-

HT
New Delhi, April 29, 2010
Spicy food hunting for this weekend:-
Quick bitesKebabs 'n' patiala peg
Dig into a range of kebabs and tikkas such as Pathar ke Kebab,
Rajputana Sooley, Sarson Tikka, Makai Seekh, Rajma ke Shammi, and
more. Pair it with a cocktail from the new bar menu or a patiala peg
of whisky!

Where: The Spice Market, D-2, GF 18, Southern Park, Saket
On till: Ongoing
Cost for two (without alcohol): Rs 1,000 (plus taxes)

Spicy salad fiesta
Beat the heat with some hot and spicy summer-special Pan Asian salads.
There's the sour and slightly spicy Malaysian Pomelo Veg Salad,
Szechwan Smoked Chicken and Assorted Julienne Vegetables in a Szechwan
chilli dressing, Papaya Veg Salad, the sweet Aromatic Duck and
Watermelon salad in Soy Caramel, the mildly spicy Shredded Chicken
with Peanut Butter Sauce, and many more cooling salads on offer.
Where: Taman Gang, 2nd Floor, DLF Promenade, Vasant Kunj
On till: May 31
Cost: Rs 2,000 (plus taxes)

Zaffiro @ zazaChill out with an eclectic menu featuring Mediterranean
and select southern American cuisine. On offer are salads with low fat
dressings, toasted sandwiches, grilled Mediterranean chicken, homemade
ravioli and tagliatelle, etc. Round it off with a lemon pie or a baked
American cheese cake.
Where: Zaza Home, 25-26, Community Centre, Zamrudpur
On till: Ongoing
Cost for two: Rs 500 (plus taxes)

I would really appricate a review from pipl hu have gone or tried food
in any of these food places
:)

--
Sent from my mobile device