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