BM # 15 Day 2 Presentation of the food is surely very important, next comes the food color and texture …but sometimes we might not like any of those and yet the dish is absolutely a hit.I guess I was not happy with the color of this first time tried chutney , but the…
Kashmiri Chutneys
BM # 15 Day 1 Last one week I have been posting Thaalis from different states.This week I shall give you some of the recipes from those Thaalis.Kashmiri Cuisine uses lot of dry fruits and fresh fruits in their cuisine, so here are two chutneys which are a great accompaniment with any meal. The…
Kashmiri Thaali
BM # 15 Day 7 Traditional Kashmiri thali consists of Wazwan, which demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Lot of time and effort is spent on the making of this special feast. The cuisine of Wazwan has near about 36 dishes. The head chef known as…
Punjabi Thaali
BM # 15 Day 6 Punjab is a Northern state of India very rich in its cuisine.The food is rich in ghee and butter as Punjabi’s are robust people with robust appetites.By large their non veg food is very popular but nothing like their vegetarian cuisine which has endless variation.The hit list topping with…
Sindhi Thaali
BM # 15 Day 5 Sindhi community is renowned for diverse food stuff though this is fact that Rice and Potato are the staple Sindhi food, Onion and Tomatoes are highly used in most dishes. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one…
Awadhi Thaali
BM # 15 Day 4 Awadh was the name for present Lucknow and the surrounding regions of Uttar Pradesh.The state of Nawabs has a rich cuisine.The cuisine consists of both veg and nonveg food cooked in Dum Pukht style.Dum is a art of cooking over slow fire.Awadhi Cuisine is rich with its ingredients Paneer…
Seasonal Gujrati Thaali
BM # Day 3 I have already written about the Gujrati cuisine yesterday.Today I shall write about another Gujrati thaali.This is a seasonal Thaali which can be relished in summers when the Mangoes are in full swing. Fajeta This is a personal favorite of mine .The mango curry is unique ,its got that…
Kaathiawadi Thaali
BM # 15 Day 2 Gujrat lies in the western zone and the cuisine here is more or less divided into four parts.Kaathiwadi,Gujrati ,Surati and.Kacchi..Every district has its own variety and menu but only some are popular….The basic Gujrati thaali remains the same.The everyday food in a Gujju home is Daal-Bhaat-Rotli –Shaak.Tuvar Daal or…
Rajasthani Thaali
BM # 15 Day 1 Rajasthan being in the desert belt ,the climate conditions and vegetation do not allow prosperous dairy farming or vegetation.Interestingly the Rajasthani’s use the maximum dairy products..but then they poularly use camel and goat milk,which yeilds much more butter and ghee.The lack of leafy greens made them use…
Chocolate Paan
BM #14 Day 7 I always thought Paan to be of Indian tradition,but was amazed to know that it’s origin is Malaysia or Iran.Paan is chewed as a digestive and as a breath cleanser and is served at special functions after the meals.The betel leaf is filled with a mix of spices such as…