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Posts Tagged ‘Flavours’

Asian stir-frying

Forget samosas, as the season gets cooler, try stir-frys accented with pan-Asian flavours. But get the basics right first

By Anoothi Vishal

As I write this, the devout have just bid farewell to their beloved Ganpati. But even though the 10-day long festival marking the changing season is over, it continues to rain, clouding our days, bringing down temperatures and evoking amongst other things the natural desire to indulge in something hot, crisp and spicy.

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Dining by the Qutab

Delhiites call it Sirka (vinegar), and indeed new restaurant Circa 1193 has preserved its old-world charm even while dishing out some new age Asian fusion

Anoothi Vishal

One of the charms of living in Delhi is the sense of history that always surrounds you without ever intruding on the present and making you feel that you live in a museum.

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Delicious Delhi

We host a festival of family recipes and cuisine(s) from old Delhi at the Claridges Surajkund

By Anoothi Vishal

Despite being the political, art and indeed cuisine capital of the country, Delhi suffers from an image problem: “The city has no culture,” is a refrain that you may have heard often.

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North, South, East, West: India on a platter

TV Chef and restaurateur Marut Sikka’s new restaurant overwhelms you with diverse spice flavours… in a single portion!

In Persian, it means an emperor’s private dining chamber, one used on rare occasions when the royal was not breaking bread with ministers and favourites. And Kainoosh does manage to convey an air of super exclusivity — despite being located in a mall and despite serving up Indian khana to a primarily Indian audience (as yet).

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Fresh Italian Cheese Made In India

It always surprises foreigners to know that India doesn’t have a tradition of making cheese. We have yoghurt and we have paneer, fresh cottage cheese made by splitting milk and then straining it through a fine muslin cloth in traditional homes, but other than that, zilch.

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Cuisine of the Mughals: Humayun (1508-1556)

Humayun (1508-1556)

Humayun, the beloved father of Akbar, ascended the throne amidst great festivities in 1530. He had acquired proficiency in the arts and science in his early years. He was very fond of poetry and had great skill in that. He was also adept at astronomy and in geography.

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Street Foods of India… in pictures

“In the main bazaar of Pahar Ganj, a popular area amongst backpackers who visit Delhi, there is a pakora stand that’s been there since the beginning of time. A fat man used to run it, at the corner of the vegetable market, selling pakoras for ten rupees a  plate.

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Easy Indian Cookbook by Manju Malhi

When Manju Malhi, the British-Indian celeb TV chef gives me a copy of her new cook book, Easy Indian Cookbook, it is with a message signed on the front page: “Hope the recipes are as spicy as your reviews,” she writes, her affable self pretty evident even in these few lines.

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Thai food in India

Thai cuisine, of course, never became as popular as Chinese food– and its many versions — in India, particularly northern India: A surprising thing, considering that it is hot and flavourful, and thus suited to the Indian palate. But Prakob points out that why the north — Delhi, India’s food capital too—hasn’t quite taken to it is because of the presence of coconut.

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