If there was a competition for the easiest lunch recipe, my tray-bake would take away the trophy hands down. Sight of the chicken sizzling in the tray, soaking itself in the luscious red juices of the chorizo, is something to behold. I keep peeping into the oven all the time. Bad habit, I know. But…
Lucknowi cuisine has a unique identity and character of its own, just like the city of Nawabs where it was born. Lucknow was under rule of the Mughal Empire during the 16th century. The bawarchis or chefs of the Shahi kitchen were trained to cook an elaborate fair comprising high levels of dexterity and finesse.…
It’s amazing how the places you visit just once, leave an indelible mark on you. From my last trip to Belgium, I packed a little bit of Bruges back home. Did you know Bruges is the chocolate capital of the world? Beer, comic books and fries are the first loves of a true-bred Belgian. And…
Chettinad, a region in Tamil Nadu state of South India, is synonymous with hyper-spicy and aromatic food laced with well-balanced flavors. If there’s any cuisine that celebrates spices with utmost devotion, it’s this cuisine. The fiery flavors come largely from the use of red chilies and black peppers. Variety of spices are roasted and freshly…
A staple in the Middle East, Shakshouka is a one-pan wonder of eggs poached in spicy tomato sauce. The traditional recipe calls for eggs along with the other spices. However, you can create your own versions by adding sausages, meat balls, boiled potatoes or even cheese for that matter. It is usually on the breakfast…
Read more How To Make Perfect Scrambled Eggs – 3 ways By Jamie Oliver
Every dish has a story to tell. Like my Pasta Verduras. The idea was to rustle up a quick stew for Sunday lunch. Pasta just came waddling around for a stroll. But, glancing at this inviting, aromatic stew bursting with colors, the pasta decided to take a dip. So, that’s that 🙂 It’s a one-pot…
Read more Pasta Verduras – Pasta in Veggies, Wine And Tomato Sauce
Mackerel or Bangda in Marathi hits the perfect spot when it comes to nutrition. This gorgeous steely-blue fish is loaded with proteins, B vitamins and is a top notch source of Omega-3 fatty acids. I usually fry this fish by applying the marinade only on the outside. This time I went all Goan by doing…
Read more Bangda Recheado Fry – Crisp Fried Stuffed Mackerel
Now, Bombay Duck is not a duck from Bombay, okay. Rather, it’s a fish. Lizard Fish, to be scientifically precise. Weird, no. So is its unusual, slimy appearance. But the history, I tell you, is a lot more amusing… dates back to the British times. You have to Google it 🙂 Commonly known as Bombil, this peculiar…
