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
If you regularly read The Humming Notes, you may have already noticed that we are a fan of all things natural. And this season, there is a definite affinity we are feeling towards juicy summer fruits. There is no better way to stay healthy, hydrated and cool in this heat than naturally sweet fruits. While I am personally not such a fan of fruit juices - I prefer eating the fruits whole - but when I got a call from
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
If one were to really talk about the USP or defining a feature of Bengali cuisine - it would certainly be in the paradoxical tastes that define it. Typical Bengali cuisine is an amalgamation of the hot and the spicy - the jhal and the mishti. The richness of food is more to do with the style of preparation and the subtle use of spices. The essence of Bengali cooking is delicately balanced between the main ingredients and its seasoning.