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Moreish Wanderings Part-I: Bengaluru
If you really wish to get-away from the stereotypical venturing of ‘popular’ places and join me in my gastronomic peregrination through an array of exotic spaces hid within the heart of one of the most popular urban destinations, your very own B’lore and discover for the ultimate “experience of the unknown”, then here’s your chance!

Bengaluru, commonly known as Bangalore or B’lore, which is ‘usually’ adorned with various titles of-the Silicon Valley of India, the Garden city, the most sought Cosmopolitan city, and so on, is where we are about to head to, but with a savoury twist! I take you to this journey with a promise of showing you the most enchanting incarnation of Bangolorean cuisine, hid within the pompous razzmatazz of its urban life!

Embroidered over the Deccan plateau in the south-eastern part of Karnataka, it is its capital and already enjoys being exalted at the height of 3,000 feet above the sea-level, the fair weather (only if you can ignore the result of urbanization-Pollution) is thus explained!

Now, too much of talking done, to keep things simple and compact, here’s my awesome list of things you HAVE to visit and eat, to wholly experience Bangolorean essence!
- If you’re the ‘Dessert-Daisy’, your life finds meaning here! The Corner House Ice Cream, Residency Road, with an illustrious past of over 25 years, provides you with a haven of delectable delights starting from the simple Hot Chocolate Fudge, Hot Butterscotch and Chocolate Mint to the supremo Rum N Raisins, Death By Chocolate, Rocky Road, Brown Bomb and many more! Promising 100% dairy products since 1982, once a fun food café transformed to an enchanting ice-cream and sundae parlour now, is where the true illumination of indulgence unravels itself while you’re cascading with enthusiasm at their heavenly delights.
- Levitating through the allée of nostalgia, find yourself at Pecos, near Brigade Road, which seems but somehow stuck in the 1974s,with its classic, dark interiors encased within quaint walls with posters and framed music icons and an impressive collection of retro music playing in the background. A refreshing mithridate to the swathe of pubs in Bangalore, Pecos is a charming classic pub, where you can relax in sweet reveries of the past while ,with pitcher of Kingfisher and a bunch of friends to keep you company, you’re let afloat on an bevvied mist hearkening and humming to Dylan, The Stones, Leonard Cohen and so on. The food, here, is just eruptively delicious, especially the chilli beef and pork sausages, and the tamer chicken wings.
- And now, a legendary place near Lalbagh Botanical gardens, where you simply HAVE to go, once in Bangalore-The Mavalli Tiffin Room(MTR),which is indeed synonymous to Bangalore since 1924. Although you’d have to bear bucket loads of patience to get your seat and then your serving, once the food arrives, you would know, all that exercise was worth it! From filter coffees, early morning breakfasts, lunch thalis, masala dosas, rawa idlis, bisi bele bhaat, kesri bhaat, sweet boondis to honey halwas, badam burfis, chandrahara and what not, you can find here an entire assortment of dishes epitomizing the magnificent Karnataka cuisine.
Also, once done with the scrumptious and unctuous indulgence, do take a healthy stroll around the bushes of the garden to explore the bewitching glass house, a replicated version of the lovely Crystal Palace in London.
- If your urge to experience some more of Karnataka’s traditional moreish decadence is not yet over, hop in to another exalted food destination at Gandhi Bazar Circle, Basavanagudi-The Vidyarthi Bhavan, which is famed to serve Bangalore’s most plump, fluffy on the inside and crisp on the outside, ghee-lustred Masala dosas. A very pocket-friendly venture (approx. Rs. 150 for two),this place gives you an extra delightful performance of ‘food-circus’ by their super-waiters in dhotis who can be seen juggling with 10-20 plates and serving them with electrifying speed and precision! However, its remains closed at lunch-time, as they staunching regard that their offerings are merely for tiffins and not meals!
- Get ready for a trip to the inception of liquor industry of B’lore, at Dewar’s bar, which is famed to be one of the earliest bars of Bengaluru. This 1920s bar posted on an attenuated lane of Cockburn Road near Benson town, Bangalore, and appears more like a heritage building(than a bar),wooden roofed, with cane furniture and framed pictures of Hindu as well as Christian deities on the walls. The food, here is a special surprise by Richard who is the Kitchen king of this place. A mechanic cum cooking-enthusiasts, he is sure to unleash you senses with his incendiary fried met and offals. Known to be the favourite hang-out spot for Tamil superstar Sivaji Ganesan and the city’s richest and renowned theatre owners, this place with its olde worlde charm, is surely to add another feather to your cap of toothsome adventures!
- An abode of luscious vegetarian food, Halli Mane is one of the most talked about authentic vegetarian restaurants of Bangalore, located in Malleshwaram .Literally the name means “Village Home” (Halli: village; Mane: home) and so does its exteriors and interiors suggest with rangolis and flower decorations at the entrance, tiled roofs, natural brick walls, lofty ceilings and bounteous greenery, everyday seems festive here! It is a MUST-experience for the bona fide Kannadiga cuisine, (such as ragi mudde, akki roti, soppu saaru, malnadu kadabu, obbattuand payasam etc.) born out of the recipes from agrarian Karnataka that are made using traditional cooking methods, from the staples of the state, and served in the most exquisite Karnataka style, on banana leaf which is laid out in an elongated row.
As mentioned before, this place is usually always alighted with the festive mode, as it regularly hosts fests for organic food, festival delicacies and niche community food. However, if you wish for an extra jingle to your trip to Halli Mane, try visiting this place during occasions like Ugadi, Dasara, Ganesha and Deepavali, as your arrival here would be made more special with traditional pujas and serving of delicacies synonymous to the occasion. Established with an intention of bringing together the much fading tradition of elaborate joint family meals, in the generation of nuclear families, through the rich journey of flavoursome delicacies, is an apt place to come with your entire family to bring back the much loved simplistic reveries of the past!
- Weary of all the dosas and idlis and hankering to set your eyes and bite through succulent pieces of meat? Welcome to the Shivaji Military Hotel! Though lingering into any military hotel would’ve done the needful, but an elitist would want the best, and so the BEST it is! Located at the opposite of Banashankari bus stand, Jayanagar, this is a hotspot for all ‘non-veg Romeos’ and ‘biryani-bonkers’. Other finger-licking items include the chicken-legs,chilli chicken,lamb chops and mutton dry. Though this place dons the back-to-school ambience, wooden seats stowed out neatly in an otherwise empty room,where being ‘empty’ and neat is indeed paradoxical, due it the swarming crowd during the peak hours, so do beware! The Chicken Biryani and Chicken starters get served from 8am till 11am, while from 11 till 3pm, Mutton Biryani and Mutton chops rule their world. So on your next trip to Bangalore, do step in to delve into the sapid extravagance of charcoal cooked biryani and smoky meat served traditionally on banana leaf that enhances its flavour furthermore.
- Now, another dwelling awaits you in this ‘Time-travel endeavour’ on St Mark’s Road, that would apparate you to the good old days of Bangalore in the 70s,at Koshy’s. Experience a time wrap once you set afoot within its chambers and forget about pollution, traffic jams, and other products of advancement that followed the IT boom. Mostly crowded, this place brings together all Bangaloreans, from students, theatrewalas, egalitarian assemblage of journalists, to the retired denizens,Lonely Planet tourists and so on, all cramped up within its bustling expanse, where waiters in bandgala coats cruise through the room to the beats of the whirring fans and the clatter of old cutlery!Prem Koshy, the present owner of this three-generation food joint boasts about this place for having fed almost everybody from Pandit Nehru to Queen Elizabeth. This food junction is extremely lively and is the best place to bump in with friends and spend hours over they’re amazing coffee, special appams-and-stew, while chatting away or snooping over conversations.
- Ho, I have something different up my sleeve! Unleash the Pirate within you (if you’re a Pirates of the Caribbean enthusiast) and come aboard to The Bierre Republic, while meandering through the alleyways of the Church Street. From the gigantic antique mirrors at the entrance along with antique wooden beer barrels heaped at the corner to welcome you, the faint lighting, the archaic wall hangings, to the muffled whiff of an old ship, the wooden staircase ushering to what seemed like an open wooden deck of the ship, everything is simply enthralling! And blimey, The unexpected whisk of the open and enclosed interiors of the restaurant cum bar whilst providing an alluring view of the outside, is what defines this place. For special events and parties, they also have a stage-like area and a DJ console. Get settled down with your tankard of grog, I mean beer, while the menu comes to your table in parts. If you love gooey, cheesy and luscious debauchery then the Chicken pizza is your sinfully mate ‘round here. Apart from that, the flavoursome BBQ chicken is a delight. Served with a candle burning underneath its presentation traps the flavour and adds on the smoky edge to it. Frankly, this place, its liquor and food miscellany, along with the extra edge of pirate theme makes it a very attractive endeavour!
- Ok, this one’s the last but not the least, the best way, in my opinion, to have end this odyssey. Not authentically Bangolorean for its food, but the ambience so deserves a thumbs up, of The Rogue Elephant Café. Though (sadly) you might not find, live elephants loitering around your tables, this restaurant, built in a lovely colonial bungalow, opposite Krishna Rao Park in Basavanagudi, provides you a visual treat with its vintage setting-marble top or heavy wood tables coupled with diverse chairs, and colourful net hammocks overlooking a magnificent garden that the house is attached to. With an extremely romantic setting- jackfruit and mango trees sharing the expanse with delightful rainbow-hued flowering bushes and of course the coconut trees, this place epitomizes tranquillity, where you can relax while reading a book, or breathe in the fresh air while watching the world pass by, and experience unperturbed nature, whilst digging into the bowl of ecstatic white chocolate pudding, steaming chicken lasagne, cinnamon roll or mezze platter. They even have little shop ‘round the corner called Ambara that sells all kinds of vintage artifacts, clothes, gardening items, etc. Come here to literally breathe in the laid-back attitude of B’lore, afloating in recollections of your otherwise electrifying trip, or maybe take your time to write a journal!
Though the list of abodes of Bangalorean delectable delights can hardly be abridged within these few names, a larger part of the gastronomic blueprint of Bangalore, stays unperturbed. These top ten places are worth adding to one’s itinerary, however, personal discoveries are always unparalled. So, get on your boots, and Get, Set, Gulp!
June 7, 2014
Milk – The Wonder Drink
Milk is a white liquid which is produced by mammals. The milk so produced by farm animals is used as a food item by humans. According to statistical records in 2011 about 730 million tones of milk was produced all over the globe. India is considered to be the biggest consumer as well as producer of milk. Milk can be considered as complete food as it is filled with all the necessary nutrients which are essential for the growth and development of humans of all ages. White, creamy with a glossy texture, milk is a natural product produced with no added preservatives. Other dairy products like cheese, butter, ghee etc is produced from milk as well. Other than calcium which is found in excess, milk also contains proteins, carbohydrate, salts, a lot of vitamins such as A, B6, B12, C, D etc. It also contains lactose which provides 40% of the calorie content. Milk is produced and sold in the market either fresh or pasteurized in plastic bags or tetra packs.

Today other than just drinking milk, it is used as an ingredient to prepare so many dishes and drinks which is not only tasty but is also good for health. I have given preparation techniques of some of these dishes which we can then try out at home.

Pista Faluda

The ingredients that we need for this dish are – Pista essence (1/2 teaspoon), chopped pistas, milk, sugar, and faluda shevai and vanilla or pista ice cream.

The method of preparation is very simple. We first add 2 tablespoons of shevai in a serving glass and then mix it with milk, sugar and pista essence and mix well. The final step after this is to add a scoop of vanilla or pista ice cream and garnish it with the chopped pistas and there we have our pista faluda ready to be served.

Sponge Vanilla Cake

The specialty of this cake is that it can be prepared both with eggs and without eggs. The recipe given below is for an eggless cake.

The method of preparations –
- In a bowl add flour, 1 teaspoon of baking powder and ½ teaspoon of baking soda and mix well
- Now in a separate bowl mix 2 cups of maida with 1 cup of sugar and milk or milk powdered each, 1 tsp of ghee and little salt that is approximately ¼ tsp of salt.
- Now add this batter with the baking powder mixture and add some tutti fruit and mix well in one direction.
- Preheat the oven at about 180C for 15 mins.
- Pour the batter in a pan which is lightly greased and spread it evenly and break all air bubbles.
- Bake for about 20-27 mins. After taking the pan out of the oven, place it in a cooling rack and wait for it to completely cool down
After the cake is completely cooled down, it can now be served.

Phirni

This dish is a combo of rice and milk. Therefore we will need about 1/3 cups of rice soaked in water for 20 mins.

Direction for preparation –
- Add about 4 cups of milk in a vessel and bring it to a boil. After the milk has boiled leave it to simmer. During this process about 1/4^th quantity will be reduced.
- While the milk is put to simmer, drain the soaked rice and grind it and prepare a paste by adding about ½ cup of the boiled milk.
- When the milk has simmered completely, slowly add this paste and keep on stirring so that the base does not burn. Continue stirring till the milk starts to thicken.
- During the process add sugar and about ½ tsp of cardamom
- Finally transfer it to a serving bowl and let it chill till the time to serve arrives. Before serving we can garnish it with some pistachios and rose petals.
Doodh Peda or Milk Fudge

The next dish on the list is also called milk fudge which is usually prepared during Christmas. Since the dish does not need much of preparations and is very quick to make, it is usually prepared during normal days as well.

Directions –
- In a vessel boil about 8 table spoons of butter
- Add to it condensed milk about 300ml and milk powder 1 ½ cups and mix well.
- Remember to cook it in low or medium flame and stir continuously and along the process add cardamom powder and stir till a thick paste is created.
- After the paste is created turn off the heat and allow to cool
- After the cooling process is over, create small balls with your hands and flatten them slightly
- You can decorate the pedas with nuts and they are ready to serve.
- We can store the left over contents in an air tight container in the fridge.
Sweet Lassi

Lassi is one of the most demanded drinks during summers consumed by all age groups. It’s usually recommended for children who are fussy about drinking milk.

Direction for preparations –
- Blend together milk, curd, sugar and water
- Blend for about 1-2 minutes, don’t overdo it
- Lassi is prepared, pour it in a glass and garnish with nuts and ready to serve.
So we have some recopies out here which we can prepare at home. The ingredients involved in the preparation of these dishes are mostly found in every household. Consumption of milk is very beneficial for us. Ofcource its is packed up with a lot of nutrients for a healthy life but other than that milk is also considered as a skin cleanser and cures other skin problems as well such as dryness. Therefore it should be noted that milk should always be a part of our diet in order to live both healthy and happy.
June 7, 2014
Food from USA- Personal List!

One visit to America and a foodie who has grown with likes of Noddy and FRIENDS and Big Bang theory, reaches the seventh heaven itself. Having all the preparations one see in sitcoms and cartoons come to life is a different experience all together and here I share with you the what and how of my tummies journey through four states. This list is not exhaustive or innovative per say, it is a documentation of a fabulus time with locally loved dishes. the ones who have visited the Sates my relive the experiences and others my drool with jealousy , nonetheless all are welcome on this tummy train down the memory lane. I have compiled few of the restaurants I visited, the road side stalls and the local food which one cant possibly miss !

It has to start with Starbucks !

When you are a coffee lover, it has to be one of the must places to visit. The Italian roast became a personal favorite and the caramel latte was a close second. Classic Cappuccino couldn’t be beaten and hence remained the go to drink. the ambiance, the air impregnated with freshly ground coffee certainly gave me a high. The pumpkin cake was delectable and didn’t hurt my motto to remain as unhealthy as possible. The very first hour in USA began with Starbucks and ended with it. Its a tradition I mean to follow for ever.

Chuys.

Believe it or not, the cheese and meat gets on your nerves after a point of time. It is the Indian taste buds which demande something close to home and here the Mexican dishes come to mind. We happened to visit a Tex-mes chain by the name of Chuys. It has superb enchiladas ( the real version ), nachos and platters and patters of Mexican food with beans and rice and Guacamole. The salsa sauce strikes it home. the unique part is the ceiling has the outer plate of tyres hanging all over. The rustic feel of it is far from sophistication. Something that just relaxes you.

Frozen Yogurt.

With the frozen yogurt being an elusive dish in India past couple years, this was the first experience and probably one of the funnest ones. The whole store have every imaginable flavous from basic strawberry, apple chocolate to mangoes and bubble-gums ! the add ones were varied. Nuts, cookies , marshmallows, Oreo, jams, gummie bears and what nots. Nonetheless my cup of yogurt was overflowing and it was delicious ( took me entire day to finish it ! first time greed.)

Olive garden.

Its not always about the five star rating, it is more about tradition and olive garden has mastered it. The service and the feel of the place is amazing as is the food. 5 cheese ziti, mozzarella sticks and of course the salad and bread sticks. It is Italian american cuisine and is one of the popular places to visit. It is said that the taste is maintained rigidly across all the chains ( 818 of them).

Churro.

This one may not feature in every snack one has in USA but given my extraordinary luck, i had this once and that is hard luck for i still want just one more bite of it. It is a fried dough pastry which has cinnamon-y taste to it. It is long strips as seen i the pic or it may be knotted as well. Technically eaten for breakfast with hot chocolate, we had this on the go in DisneyWorld. They are easy to miss but I strongly advice you to have it once!

Cheese Burger /Hot-dogs/Gyro

The trip has to have the famous cheese burger and hot-dog right from the stalls on the street of New York. The fun and the thrill is unbelievable although the taste of burger is unusual and one needs to get used to it to really apriciate it. The hot dog on the other hand is delicious and yes the mustard sauce does make it interesting. Gyro is a roasted meat sandwhich which is greek dish sold widely in NYC. Head to Rockefeller center and sample the locals.

Mac Donalds/ Subway

Now if the two brands need an introduction, then you are reading the wrong blog my friend. The global chains are must visits here giving you a peak into the source of it all. For eye-openers, the spiciest of the burgers in USA is edible for the spice-loving indian palatte, so be careful with the order. The subway is a different story for they make it as you want , rigt in front of you. so load up on the chillis and flavours to get a facinating mix of taste. The difference is they have chips and soda ( cold drinks ) as a must with subways. The Mac-Ds have unlimited refill for soda or whatever drink you choose. Nice deal , right!

Dunkin-Donuts

America runs on dunkin and it is true! Step out of the subway in NYC and pick a corner to observe. The game is simple for you will easily see those pink and orange marked cups screaming that America indeed runs on them. Needless to say the donuts are amazing as is the coffee. The fight for the chocolate donuts with my cousins is a story for another blog.

Cheese Pizza.

This was among the best ones and it was perhaps the simplest of my demands. a simple cheese decked pizza which strung and stretched and tasted heavenly. stop at whatever tiny eatry in any city you visit and ask for a cheese pizza. it will look something like the picture. Simple and delicious.

Though the dishes don’t end here, the list has to end. Hope you enjoyed the read and are not reaching out for some munchies now!

June 7, 2014
Summer Specials: Sweet And Spicy Watermelon Recipes
When you think about summer, all that comes to your mind is the picture of “scorching sun, large ice cubes and watermelons!” Being the fruit of the summer and also so sweet that it could even be served as a dessert, these watermelons not only act as the body hydrating “thirst-quenching” factor but also serve other health benefits. People generally assume that it has only water contents and nothing more. But actually, watermelons are rich in various nutrients that are essential for our body to maintain good health. They are high in vitamin A, vitamin C and contain the required daily amounts of potassium and most importantly less in calories. They are also rich in the amino acids called L-Citrulline that is converted by our body into L-Arginine which is a very essential amino acid that helps in relaxing the blood vessels and improves blood circulation. Thus they help in soothing the muscles when consumed after doing heavy physical work. They also help in improving the cardiovascular health by maintain the blood pressure especially in women in postmenopausal period and also middle aged adults. Now that you know the nutritional values of watermelons, I guess it is time to know how to enjoy them as a fruit, juice and also as a yummy dish!
A bite of these cool watermelons adds fun to the summer and makes the day more refreshing. The yummy melons can be eaten raw as they are juicy, sweet and really delicious or made into a juice and chilled with ice or can be made into a smoothie, add it in a fruit salad along with all the other fruits or make a super cool summer salad with onions, salt and black pepper. There also various other recipes that can spice it up a little bit and be served over a summer barbecue too. For those who don’t enjoy the taste of watermelon, a watermelon-strawberry-lemonade will do the magic! It has a fresh taste and is loved by most of the watermelon haters!

The Five Minutes Watermelon Frappe

This watermelon frappe takes just 5 minutes to make and serve. All you have to do is dice the watermelon into small cubes and add the mint leaves into a blender and run it until it becomes a liquid. Remove the extra pulp and seeds using a strainer and garnish it with mint while serving!

Ingredients to serve two:
- 4 cups cold watermelon chunks
- 8 mint leaves
The Melon-Strawberry-Lemonade

This is a very delicious juice served especially for watermelon haters! Yes, it has a fresh taste due to the flavors of strawberry and lemon blend in together with the watermelon. Add the mentioned amounts of the ingredients in a blender and serve it immediately

Ingredients to make 2 quarts of the lemonade
- 8 cups cubed seeded watermelon
- 1 cup fresh strawberries, halved
- 1/2 cup fresh lemon juice
- 1 cup white sugar
- 2 cups water
Here are some of the try-it-now recipes with watermelons with a different flavor apart from its usual sweet-juicy routine.

Less than a minute Summer Salad with Feta and Mint

This is a very simple summer salad that takes less than a minute to make with a combination of sweet, salt and spices! The preparation is so easy. Place the sliced and diced tomatoes and watermelons on a serving plate and sprinkle the watercress and cheese evenly on top of them, then add some olive oil and vinegar with mint. Now season it with sea salt and ground pepper to suit your taste and it’s ready to serve!
Ingredients
- 4 cups cubed or balled watermelon or muskmelon
- 1 pint cherry, grape, or pear tomatoes, cut in half
- 4 ounces cubed feta cheese (about 1/2 cup)
- 1 bunch watercress, stems removed, washed and drained (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh mint
- Sea salt, to taste
- Freshly ground pepper, to taste
Fire & Ice Salsa

The watermelon fire and ice salsa is a make-it-quick and serve-it-now dish. It just takes a maximum of 15 minutes to prepare and can be served immediately! This is the best dish for a summer barbecue with a replacement of tomato with watermelon in the salsa which gives it a sweeter and cooler touch. Mix all the ingredients cut into tiny cubes in a bowl and serve it with tortilla chips. You can also use it as a topping for grilled chicken or fish.
Ingredients to make 4 cups of the Salsa
- 3 cups chopped watermelon
- 1/2 cup chopped green bell pepper
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
- 1 tablespoon chopped jalapeno pepper
- 1/2 teaspoon garlic salt
The Watermelon Salsa

This is a Sweet-n-Spicy dish, more on the sweeter side that takes just 20 minutes to prepare and can be served after 1 hour of refrigeration. All you have to do is, cut all the ingredients into tiny cubes and mix them all in a serving bowl and cover it for refrigeration. You need to refrigerate it at least for one hour for the flavors to blend and add taste to the dish. You can also use hotter chilies if you are a lover of hot and spicy dishes.

The required ingredients to serve a minimum of 2 cups are given below.
- 2 cups seeded and coarsely chopped watermelon
- 2 tablespoons chopped onion
- 3 tablespoons seeded, chopped Anaheim chili
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon garlic salt
June 7, 2014
Street Foods: India’s Epicurean Delight

India is rightfully the hub of multiple cuisines for diverse variety of food that it offers. Apart from the respective local cuisine of every area, the street food here is omnipresent and is the connecting link between northern and southern parts along with eastern and western parts of India.

In almost every part of India, you come across a food shack after every five minutes. Every state has a different signature street food item, but all types of street foods are available and appreciated everywhere. And if metropolitan cities are considered, they truly are mini-India, as you get chole bhature, idli, dhokla, and gol gappe all at the same place. These foods are cheap and tasty and have a unique blend of Indian spices in all food items. Although they may not be as hygienic as 5-star restaurant meals, a good quality street food shack is always a treat to our tummies.

Following is a list of most well- known delicious street foods of India, which are the favorite of Indians and a must-visit for foreigners, especially if they have a taste for chatpata food.

Chole bhature:

Chole bhature is a Punjabi dish but it is very popular in urban cities of India, specially Delhi, where they are commonly eaten in the form of a hearty breakfast. It is one of the most popular street foods in Delhi, and area combination of chole which are the spicy chick peas along with fried fermented bread known as a bhatoora, and it is generally served with buttermilk or lassi.

Vada pao:

It is considered as the domestic version of burger and is the most popular street food of the state of Maharashtra. It consists of deep fried mashed potato patty, sandwiched between two pieces of bread called pav served along with condiments like red or green chutneys and fried green chilies. This is the staple and most loved street food of Maharashtra.

Aloo tikki:

It is a popular chat which originates in North India with variants found throughout the country. It consists of deep fried patty made of boiled potatoes and served with curd, tamarind chutney and spices. It is the most common street food in India and staple street food of Uttar Pradesh, specially Lucknow.

Kachori:

Kachori is one of the most famous street foods of India, especially in Rajasthan. Found in almost every street shop, kachori of Bikaner is the most favorite among the locals. It is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal(crushed and washed horse beans), besan(gram flour), black pepper, red chili powder, salt and other spices.

Jalebi/ imarti :

Street food without having a sweet component is incomplete. And for all those who have a sweet tooth, jalebi and imarti are a treat. They are not only one of the most famous. It is made by deep-frying a wheat flour batter in circular, spring like shapes and then soaking those fritters in sugar syrup. They are generally flavored with saffron and served with unsweetened curd. Imarti is closely related to jalebi, it just has a different lentil-flavor batter, and is served with a condensed milk dish called rabri.

Pav bhaji:

It is a spicy street food, again a staple food of Mumbai, Maharashtra. It has now popular inall metropolitan cities of India. Pav is the unflavored bread and bhaji is a Maharashtrian term for a vegetable dish, and is made by mixing and mashing all vegetables together and by adding various spicy spices. It contains vegetables like cauliflower, egg plant, green peas, beans, carrots etc. Blended in a thick potato based gravy. And the dish is served with raw onions and a sprinkle of lime juice. Coriander chutney is also served sometimes along with the dish.

Gol gappe:

The top spot at every street food shack is reserved for the most famous street food of the country, that is, gol gappe. These are round, hollow and crispy puris filled with a mixture of tamarind flavored water and mashed, dried peas, boiled potatoes and chickpeas. The typical and the most famous way of serving gol gappe is to hand them out one by one to the customer, who stuffs entire thing into his/her mouth at once, enjoying its composite flavor.

Samosa:

Samosa is the most ubiquitous fast food found on the streets of India, specially northern India. It is basically a triangle-shaped fritter with a savory filling which is generally a spicy mixture of mashed potatoes and other tangy condiments. The filling may vary from potatoes, lentils, onions and cottage cheese to minced mutton and chicken. It is accompanied with coriander chutney and tamarind chutney.

Although its probable you might end up with a bad stomach if you eat too much of this food, it is often difficult to resist the temptation, as they are found in every nook and corner of the country. So grab a piece of India’s pride and satisfy your taste buds with this sumptuous delight!

June 7, 2014
Tips And Tricks For Easy Baking

Baking is a science, though not a complicated one; it relies quite heavily on accuracy. Everyone can bake, but like most things, a little know-how goes a long way. Even the little of the littlest mistakes in baking can mean the difference between the cake that rises and the one that sinks; the cookies that are perfectly golden brown and the ones that have burnt bottoms.

We all want to impress others. If we bake, we want the dish to come out exactly as we intended it to be. We all want our cakes to look good, but that doesn’t mean it has to follow an elaborate procedure for baking. Baking a cake or pastry with a simple recipe that is convenient to follow and use at home can do wonders for you.

But unlike other types of cooking, we can’t cheat on baking. We can’t alter the amount and type of ingredients according to our choice and availability. If you think you can make small careless mistakes while baking and it won’t affect anything, then you are gravely mistaken. This is the main reason for people shying away from baking by thinking it is a tedious, unsatisfying work to do. But actually, it is not so. You just have to take care of the small things for the big things (here, cake/pastry/cookies) to fall right into place.

Here are 6 common baking tips that people need to know, and those that form the foundation of baking. These fundamentals if followed accurately, can save your cake from sinking down, or your cookies from getting burnt.

1.Choosing A Good Recipe :

If you don’t have a good recipe to start with, the results aren’t likely to be delicious. Always remember, bad recipe is equal to bad result. A bad recipe is confusing and has a disproportionate and odd combination of ingredients. A good recipe is always easy to follow, and is created with tweaks and turns to the standard one to suit your convenience.

You should always choose a recipe that matches your baking abilities and the type of ingredients you have. Also, you should also follow the recipe accurately from start to finish, and check the results time to time, and make sure they match with those written in the recipe. Do not substitute the ingredients or alter the recipe until you feel confident enough.

2.Preparing For The Baking Process:

You should always get organized before you start baking. It doesn’t take long to get the ingredients sorted before you start the baking procedure. Getting out all ingredients and equipments beforehand, makes the baking efficient, and saves you extra time for collecting and gathering ingredients afterwards.

Also, you should adjust the oven racks beforehand, so that they are at the right level for the particular cake to be baked, and there is enough space for the cake to rise.

Apart from this, you should prepare your cake tins or baking trays by greasing them with oil or lining/dusting them with flour (as per mentioned in the recipe), for the cake to come out of the tin/tray smoothly. There is nothing more frustrating than the cake sticking to the cake tin from its base and sides, as it spoils the shape and look of the cake.

3.Preheat The Oven :

You should always preheat the oven, at least 10-20 minutes before you put the cake batter inside it. This is one of the most important steps which should definitely not be forgotten, otherwise it will result in a cake that is undercooked or not risen properly.

4.Measuring The Ingredients:

You should never underestimate measuring of the ingredients, specially the dry ones. Use reliable and apt jugs, spoons, cups and bowls to measure your ingredients. Also, the dry and wet ingredients should be measured separately. More so, the size of the cake tins should be appropriate for the amount of cake batter so that the cake rises nicely.

5.Keeping Track Of Time:

Always keep the time in mind for which the cake is inside the oven. Set a timer if necessary. Follow the time strictly as per written in the recipe. When three quarters of the time has passed, wait near the oven and test the cake by inserting a toothpick in the middle of the cake and the moment it comes out clean, switch off the oven.

6.Mixing The Contents Well:

Properly mix the ingredients of the batter. The dry ingredients should be sifted together really well. Once the dry ingredients are mixed, add the wet ones and mix properly again. Refrain from over mixing the batter as it will result in a tough cake due to hardening of gluten and will give a chewy taste.

These are simple 6 rules, which, if followed religiously, can guarantee the cake to be perfect when it is baked. Following these tips will make you go through an easy an efficient baking experience, and will save you from avoiding baking the next time you have a party or a get together is held at your house. You just have to go by these tips and Voila! A beautiful cake will be ready in a very less time which will be a treat to your taste buds.

June 7, 2014
ONAM

Onam is one of the many festivals celebrated on a large scale in Kerala. This is basically a Hindu festival celebrated with a lot of enthusiasm for a period of 10 days. According to the calendar the festival falls between the months of August and September which also is the period of harvest in the state and therefore the festival is regarded as a harvest festival Of Kerala.

Onam marks the welcoming of a famous king Mahabali who had ruled the state of Kerala in the old days. The story goes in this way that Mahabali was a wise and loving king who loved and cared his subjects. Anyone coming to him for help or arms was not sent back empty handed. The state was believed to be in its golden stage as there was no problem of poverty or drought and everybody had a good standard of living with not much difference between the rich and the poor. The fame and news of the generosity of the king spread not only in the state but also in nearby areas and slowly spread to the farthest lands as well. It is believed that the fame of the king spread to such an extent that it even made the gods feel challenged, who now began fearing his growing powers. They presumed that he might become over powerful and rule over both the heavens and the underworld, so Aditi, who was considered the mother of the gods pleaded with Lord Vishnu to curtail or control the powers of Mahabali. As a result Vishnu transformed himself into a dwarf and immediately went to test the king. He approached the king as a beggar and asked the king for arms. Seeing the plight of the dwarf the king granted him more than what he had asked with utmost happiness. It is believed that one of the king’s Wise men had advised the king not to favour the beggar so much as he did seem like a ordinary human, however the king denied all the wisdom the firmly declared that there was no greater sin than not fulfilling ones promise and so he kept his word and helped the beggar. Seeing the generosity of the king, Vishnu in the disguise of the beggar wished for the fulfillment of one more wish to which the king agreed. Three pieces of land that was covered under his feet was the demand made by the beggar. When the king agreed to the demand, Vishnu increased in size and with his first foot covered the heavens. With his second foot covered the underworld and when the king realized that the third foot would cover and destroy the earth, Mahabali offered his head and so was pushed down under the ground, however seeing the love which the subjects had for the king, Lord Vishnu gave the king a blessing that he could visit his people once every year and it is this day that marks the homecoming of the king and so the people of Kerala do not keep one stone unturned to ensure that a proper tribute is given to the king who sacrificed his life for his subjects.

Onam is celebrated for a period of 10 days and throughout the festive days people wear new clothes, prepare new dishes and decorate their houses and also take special consideration on decorating the entrances of their houses with flowers to welcome the king. Special prayers are conducted in the temples during the wee hours of the day and according to tradition the younger members of the family receive gifts and blessings from their elders. Other than the prayers and worship, the festival also showcases events such as boat races, carnivals having decorated elephants, fireworks, music and the famous kathakalli dance which are traditionally associated with the festival. The government also ensures to make the best use of this festival by generating various events and advertisements to promote tourism and also showcasing the states beauty and culture.

The festival’s grandness is increased with the heavenly feast prepared during the celebration. The platter or the course of the serving is done in a particular way. The serving of food is done on banana leafs, the placement of which is also given major importance. There is a special order with which various dishes are served with the beginning done by serving of rice followed by curries which are mainly of three different types. We also have many fried items, most common one found is called ‘upperies’ which are basically banana chips fried in oil to bring in the extra salt and crispiness of the food. ‘Papadams’ or ‘Papad’ as we call them in the North India is also a part of the menu. Among the sweeteners we mostly have two dishes called ‘payasams’ and ‘prathamans’ and in many cases fruits are also served. The taste of every dish prepared increases as it is ensured that the whole family eats together, in many cases with we have 2-3 generations dining together with mostly the men of the family having first along with the children followed by the women of the household.

The revenue raised during these ten days of fun and folly is huge, mostly arising from the sale of liquor and food items and a small contribution also given by decorative items and stuffs. Its I believe the only festival in the state which seeks so much of popularity and enthusiasm not only among the women and children but also among men who sport themselves with white lungis with golden borders specially made for this occasion. Similar dress code is also seen for women who adorn white sarees with golden borders.

Onam is therefore a festival not only of joy and celebration but also carries in itself something for all age groups. Being in the northern part of India, many would have just seen the festival being celebrated in travel channels or read about them in magazines, however according to me an attempt should be made to enjoy the festival live because I believe it will be a time of your life which you would never wish to forget.

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June 6, 2014
Zulbia

Jalebi or Zulbia is a popular sweet in our country and surprisingly not only in India but is also found to entertain the taste buds of people of Middle East and North African countries like Jordan, Syria, Egypt and Algeria. The creation of these sweets is simple and mainly requires a deep frying of wheat flour also called maida in India, in whirl shapes which is then soaked in the sugar solution. A sweet that finds its way in every household especially during festive seasons like Ramadan and Diwali.

Back in India, Jalebi is also served as a ‘Celebration sweet’ during national holidays like Independence Day and Republic Day, on which its offered in government institutions, defence facilities and other organizations. The sweet is served either warm or cold and has a somewhat chewy texture with a sugary exterior coating. Rose water or other flavors are sometimes added to the dish.
The origins of Jalebi can be traced to ancient India. History says that it was earlier produced from fermented wheat and yoghurt batter. It is believed that the diffusion of this dish to other countries occurred during the Muslim Rule when the economy was opened up for trade and exchanges with various other countries of the world. The sweet is also known as Zalabia in Comoros Islands, where its believed that it had been introduced by Middle Eastern settlers and merchants. The references about this particular sweet can also be seen in the 13th century writing of various rulers who enjoyed this delicacy only during very special occasions. In Iran, the tradition was to offer this sweet, called Zulbia, to the poor during the festival of Ramadan. It’s been followed till date without fail. During the 1900s, it was a treat for the common American family where Jalebi was used to hold ice cream till the invention of cones.

Currently the sweet has found fame and a strong base especially in north part of India. Over the years it’s surprising to see that the dish has had various versions and twists bought in by the modern chefs of the time and still sees advancements. My first experience was when I was small, my father had purchased this sweet from the local Halwaii, freshly made nice and hot, which melted in no time as it entered my mouth and left me wanting for more of this delight. Seen as a sweet dish in every marriage, it’s difficult for it to not be in the menu card, thanks to the huge public demand it has created over the years.

Ahmedabad, a place where Jalebi is not treated as just a sweet, is mostly consumed together with fafda, finds a place in the demand list not only during occasions but is also pushed in with breakfast lunch and dinner as a yummy combination of sweet and salty. Market watchers in Ahmedabad say that localities’ consume fafda jalebis worth at least minimum of Rs.25 crores. This previous year heavy sales was witnessed not only on Dussehra morning but also in the last night of Navratri where people made a point to stop and add more sweetness to the festival by eating jalebis with fafda and then going home after days of uninterrupted dance and worship. This year however the sellers are curious to see the market reaction with the rise in the prices of the commodity, as they believe that prices would rise by 20%, reason being the rise in the prices of inputs that goes in the preparation of this particular dish such as refined flour, gram flour, ghee, spices and also labour. Estimates suggest that if its assumed that 50lakh Amdavadis will treat over 100 grams of fafda Jalebi, then this will generate a rough figure of Rs. 30 crores in a single day. The sellers feel that an increase in the prices will surely have its effect on the consumers however they believe that the craze for this dish will not die. The quantity consumed may surely come down like a person consuming 2kg may now consume just 1 or half a kilo, but business due to this might not be affected much due to the rise in prices. According to Murlidhar Agarwal, a member of the Ahmedabad Mithai Farshan and Milk-Mawa sellers association in the city says that 65kg gram of flour earlier cost them around Rs.1300 but now has seen an increase to about Rs.2000. Similar rise has also been seen in the price of oil and labour which has risen from Rs.1400 to Rs.2200 and labour charges being Rs.5000 per person respectively. With quantities expected to fall and cost of production expected to rise, sellers are thinking of taking various measures to keep with and sustain their profit margin. Many sellers are thinking of opening up shop early than their usual timings in order to increase their sales per day while others are simply deciding to bring down their profit margin. Many, in order to meet the excess demand during festive days have decided to take pre-bookings and orders in advance and also keep packets of 250-500grams ready so that people can pick easily. With all important decision and measures taken its now time which will design the way.

According to me, when it comes to joy and satisfaction given by this dish, price cannot affect much however the sad part is although North Indian are well aware of this dish the same does not go for the South. Many states down south have not had the privilege to enjoy mainly due to lack of knowledge regarding its preparation. Therefore we can hope that it’s not long enough that the dish will soon find its way to South Indian households as well.

June 6, 2014
Chocolates

A chocolate, a favourite of many, is a brown colour sweet which is basically cacao seeds, roasted and often flavored with vanilla. The nature and colour of chocolates may vary depending upon the colour of the seeds and the process of preparation used. Cacao has been cultivated in many cultures for years now dating back to 1900 BC. It’s believed that earlier these seeds were used to make beverages and were termed as ‘bitter water’ because of the bitter taste in these seeds and in order to get the real flavour, further fermentation was required. After this the seeds are cleaned, dried and then roasted. The shell is then removed and grounded to create cacao mass. Chocolate liquor is the liquid form of this cacao mass. The liquor can be further processed into two forms namely cocoa solids and cocoa butter. When we wish to buy chocolates, we have so many types to choose from. The black chocolate we find is prepared from cocoa solids and cocoa butter. While the normal chocolates, the sweet ones, are basically the mix of sugar, cocoa solids, cocoa butter and other ingredients like nuts, milk etc. There are three main varieties of cocoa beans which are Criollo, forastero and trinitario. Criollo is the most rarest and expensive of all the others because they are difficult to grow due to environmental threats and therefore yield per tree is low. Forastero is the most common bean which is used to produce chocolates and is mainly found in the African regions. Trinitario is a product which results from the mix of Criollo and forastero and mainly comes from Trinidad.

Going back to the history of chocolates, we find that it was initially used as a form of drink rather than the bars we consume today. The vessels used to prepare these beverages indicate that the white pulp around the beans were a rich source of fermentable sugars used for the preparation of an alcoholic drink. During the period of the Mayans, it’s found that chocolate was also used in for ceremonial purposes. The Aztecs, who existed in the period around the 15th century, also show indications of how important chocolate was in the daily life. Other than a form of drink, cocoa beans were also used as a form of currency. Since the Aztecs could not cultivate beans in their farms, it was mostly imported and was a luxury good only used by the higher section of the society.

During the 16th century, when Columbus had made a visit to America, that was his fourth or fifth visit, he found cacao beans when he captured a native canoe along with other goods which were brought back to his home country. Initially when Columbus had introduced chocolate in Spain, it was not readily accepted until when it was introduced in the Spanish courts as a form of a drink and soon proved to be a court favourite. Chocolate was imported to Europe where it was still served as a drink however when it comes to Spanish consumers, they add sugar and honey to remove the natural bitterness. Both the men and the women were said to be greedy for this drink and consumed it in various manners, some hot some cold while other put in other ingredients like milk, nuts and even chili. By 1662, chocolate had been declared that it was safe to drink and that it was not an obstacle to any religious fasts, which then led to an increase in the market for chocolates. The growing market of chocolate shad brought with it a growing slave market as well. The growth and production of chocolate was done by poor wage labours and African slaves, however the final product still remained a good for the high class of the society. With the passage of time, new techniques of production were introduced and new ways of using chocolates were also introduced.

In various religious cultures like in Christianity, chocolates were used during festivals like Easter where chocolate eggs and in some cases chocolate rabbits were produced which were used as sweets and offered to relatives and friends. Chocolates also took the form of gifts which were used during events like valentines’ day or birthdays and marriage anniversaries along with cards. Earlier affordable only by some, today almost a major portion of the society has access to this delicacy. The use or reference of chocolates has also been seen in many books and movies like the children’s novel Charlie and the chocolate factory and is also seen in the story named Like water for chocolate by Laura Esquivel. In the present times we see chocolate being used in designing dresses as well as in other products like perfumes etc.

Coming to the health side, we find that chocolates have both negative and positive effects on health. Different studies have been conducted on chocolates which show that they have the ability to improve the circulatory system and also reduce blood pressure in adults. Dark chocolates contain high levels of chemical called flavonoids which are helpful in reducing the problem of diarrhea. Chocolates can also help in reducing the risk of cancer, cough and various diseases related to the brain. Among the negatives we have obesity which tops the list followed by allergic reactions seen in children. It is found that chocolates can cause lead poisoning and osteoporosis as well.

Chocolate is something which never had a substitute and became popular with time. Even though it has some negatives the positives overcome it making it the only sweet commodity which gives us satisfaction with the least side effects attached to it.

June 6, 2014
APPLES

The apple belongs to the rose family (Rosaceae) and is a derivative of its wild variety, Malus sieverslli, still grown and consumed in Central Asia. It is a Pome fruit, which means it is a fleshy fruit with a thin skin and the seeds are contained within the fruit. The apple blossoms are pink and gradually turn white as they mature. It comes in various colours and sizes and has a variation even in taste, ranging from sour to sweet. This quality of the fruit makes it a culinary specialty as it can be served in various ways – cooked and uncooked. The apple has ruled the health business for years owing to its immense qualities and benefits. Right from being on the teacher’s table to the platter of the healthy eater, the apple has continued its journey for thousands of years without compromising or losing out on its popularity as being the king of all fruits.

Historically, apples have known to be an integral part of ancient mythologies. Extending to countries and continents all across the globe, the fruit has found favour and acceptance by both old and young, rich and poor, the famous and infamous and has even been associated with gods and goddesses. According to the famous English scholar, H.R. Ellis Davidson, apples have been linked to religious practices in Germanic paganism. Offerings of apples to gods and goddesses have known to be made in exchange for eternal youthfulness and fertility. The Germans have long believed that apples are no less than a life giving fruit that has found favour even with celestial beings.

Among the Greeks, the fruit is a part of many religious traditions and is often looked upon as the ‘mystical’ or ‘forbidden’ fruit. The apple is considered to be sacred to the Greek goddess of love, Aphrodite. To throw an apple at someone was symbolic to professing one’s love and to catch the apple was an expression of acceptance of that love.

Popular Christian belief has held that it was an apple with which Eve (the first woman) coaxed Adam (the first man) to commit the first sin of disobedience against God. As a result, the apple became symbolic of knowledge and immortality as well as of temptation and sin. Also, following the story, the larynx in the human throat came to be called as the Adam’s apple because of the notion that Adam never really swallowed the forbidden fruit and it remained in his throat.

Apples have been grown and consumed for thousands of years now. Study reveals that there are about 7500 cultivators around the world contributing to different varieties of apple on the basis of colour taste and use. The reason for breeding apples may vary from cooking to eating or for cider production. Domestic apples can be produced either naturally through seeds or through grafting. Apple trees are prone to a lot of fungi, bacteria and pests and so special care is taken by cultivators. In the year 2010 itself, 69 million tones of apples were produced around the world with China and the United States being the major contributors producing about 10% and 6% of the produce respectively. The third position was gained by Turkey followed by Italy and India.

‘An apple a day keeps the doctor away’. This is not just a statement but also an advice given by the doctors to individuals across all age groups. The statement, however, may not really be as precise as it claims, but with a host of nutritional benefits, apples are a smart choice to munch your way to health. It’s believed that the apple is one unique fruit richly endowed with nutrients and activated enzymes which if consumed, helps in building up the body and improves its immunity, thus, making it possible that we remain healthy and free from diseases. The antioxidants in the fruit help in neutralization of potentially harmful free radicals that are known to cause cellular damage.

Not just that, apples are a popular choice among the health and diet conscious being extremely low on calories. A whole medium unskinned apple has calories equivalent to 100 units which is about 5% of an average daily calorie intake. The smaller varieties have a lower calorific value. This means, one could enjoy an apple based dessert without disturbing one’s calorie budget; one would just need to scale down or scale up the size of the fruit as per need. It’s both a healthy as well as a wise choice. The fruit is a rich source of fiber as well. A medium unskinned apple provides with approximately 4gms of fiber. Fiber, as we all know, helps maintain a healthy weight and is crucial for waste elimination from the body. Daily consumption of an apple may also reduce LDL or bad cholesterol levels, thanks to the apple fiber.

There are, however, a few negative attributes associated with the famous fruit. Apples are a rich source of the naturally occurring sugar, fructose. A medium sized apple would contain sugar equivalent to 16-20 grams. The sugar content may, however, vary depending on the size, type and quality of the fruit consumed. In such cases, individuals suffering from lifestyle diseases like diabetes must ensure that consumption of the fruit is done only after consulting a doctor. Apart from this, individuals who have problems digesting fiber, or have a weak digestive system following gastrointestinal issues, may find it difficult to digest the high fiber content in the apple resulting in loose stools. Another matter of concern is toxification of the fruit by harmful pesticides, which can be eliminated by washing the fruit well before consumption. One could also resort to organic varieties which would further reduce the problem.

All this must not stop you from including an apple in your daily diet. Not only is it a healthy option, but, having an apple daily is also a wise decision. It will not only keep diseases at bay, but would also ensure you healthy nutrients as you go through the day

June 6, 2014