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.…
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…
Makhani, literally translates to Buttery in Punjabi. Dal Makhani, the North Indian sweetheart, is a delightful melange of whole Urad Dal (Black Lentils) and Rajma (Red Kidney Beans), laden with butter, butter, more butter and… cream 🙂 This dish is a buffet-regular in almost every restaurant you visit. Its thick, smooth consistency and buttery goodness has…
Matar or Green Peas – high on antioxidants, loaded with fiber and proteins, generous amount of vitamins, yet low on calories. Excellent for your heart and bones. Mushrooms – a storehouse of iron, packed with proteins and antioxidants and a wealth of vitamins and minerals. No fats, no cholesterol and very low on carbohydrates… a staple for…
Read more Matar Mushroom Masala – Spicy Green Peas and Mushrooms
