Alwar, a small town, is the mecca of a variety of street foods like Rajasthan version of samosa, kachoris, bread-pakoras, daal-pakora, mirchi-badas, etc.
The proverbial saying, 'you are what you eat' isn't just a phrase. For inherent in this practice is the key to how strong you will be in the face of any threat to your health - whether it is a mild cold, a chronic ailment, or even a global pandemic. Eating the right kind of food at the right time is the key to living a healthy life. While the world struggles with a global health crisis, Indian kitchens have been
Malihabad Kakori The story goes something like this - sometime in the late 19th century, Nawab Syed Mohammad Haider Kazmi, Lucknow’s local aristocrat hosted a lavish banquet for his British friend, during the mango season. A snooty British official ridiculed the coarse texture of what were considered the kebabs in Lucknow. Offenders, the Nawab ordered his rakabdars and khansamas to recreate the softest and finest seekh kebabs. After ten days of rigorous experimentations and trials, what came out of the kitchen lives as a legend even today. Centuries
Just like its majestic Alps and lip-smacking chocolates, cows and cheese are yet other symbols associated with Switzerland. The latter reflects the age-old traditions and culture of the Swiss. Cows grazing on the lush green alpine meadows, their wholesome milk enriched by the rich variety of flora and the flavoursome cheese wheels that are dished out from dairies are a slice of the vibrant gastronomical culture of the country. Legacy of cheese making Cheesemaking in Switzerland is believed to have existed
What happens when creamy milk assimilates the rice grains boiling on a low flame for hours, with trailing saffron threads imparting a lovely hue, swirling with a dash of cardamom? Garnished with slivers of almonds and rose petals, it transforms into a sweet temptation impossible to resist called kheer. No wonder the Gods love it! Kheer or Kshirika in Sanskrit is the food for Gods. It is first mentioned as kheer made with jowar, in Padmavat the epic poem written by
Summer is here, and all of us are looking forward to gorging on the “king of fruits” otherwise known as the “mango”. Consumption of seasonal fruits and vegetables reduces the risk of many lifestyle-related chronic health conditions. The summer speciality of India is the mango, which is loaded with essential nutrients. Like everything else, it should be eaten in moderation. A medium-sized mango provides Vitamin A and C, fibre, magnesium, iron and anti-oxidants and no cholesterol thereby making it highly nutritious.
From using it in prayers and religious ceremonies to eating it in the form of a 'paan', betel leaves are an essential part of Indian culture. Actually, not just India, but paan is consumed and relished in many Asian countries (and sometimes in other parts of the world, such as South Americas). Obviously, tobacco is not beneficial to health, but combined with aniseed, gulkand, supari and a variety of mouth fresheners and digestives, a melt-in-the-mouth paan is just what the
Watermelon can easily quench the summer thirst. The fruit is particularly popular in the hot, dry regions of north India - even though it is widely available almost all through the year in other parts of India. Watermelon is botanically identified as Citrullus vulgaris is believed to have been a native of tropical Africa. The fruit is known in Hindi as Tharbhuj or Tarbuz. This fruit is large and can achieve a diameter of even 20 inches! The bottle green outer