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Showing posts with the label North east India

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Whispers from the Tribal Hearth: Lost Recipes and Forgotten Kitchens of North-East India

on April 24, 2025

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The GI tagged Black Rice of Manipur - Chak Hao

on December 17, 2022

anchor podcast Black Rice Chak Hao Eat Local goodle podcast Manipur North east India Petpuja.com Podcast

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FOOD ITEMS FROM "Q"

"Q" is an alphabet, not many food items start with. I would like to recorrect this - not many Indian food items start from "Q". Anyway, now, as they say, the world is shrinking (literally and metaphorically too), so let us take food items from Q, irrespective of their origins. Before listing the other food items, I will share what comes to my mind with Q - this one is everybody's favourite - Quaker's oats. Quaker is a popular brand that produces many healthy(?) breakfast options. The other is Quesadilla is a Mexican Pic Wikipedia dish made with a tortilla filled with cheese and other fillings. There is a post in my blog about it. Please do check here . It has an Indian cousin invented by Indian mothers made with the available leftover roti and sabzi. :) Even Quinoa (pronounced as k iː n . w ɑ) is something we have recently introduced to. When I read about it and searched online, I found it very expensive. But to my Pic : Wikipedia surprise, I went to...

Gujarati Thali @ Iscon Thaal - Review Post

When I relocated to Ahmedabad from the Delhi-NCR region over two decades ago, I found respite in the city's milder summers. Unlike the relentless heat of North India, where April through June offers no reprieve from the scorching temperatures even at dawn or dusk, Ahmedabad's mornings and evenings were once an oasis of coolness. However, over the years, the tendrils of climate change have also insidiously tightened their grip on this city. The early morning hours are still cool, duration is reduced, blending into an oppressive daytime heat even from 9 AM, and the evenings, which used to bring a soothing breeze, are often stifling. The increasing intensity and duration of heatwaves, driven by global climate change, have not only made summers harsher but also strained the city's resources and tested the resilience of its inhabitants. The transformation is a stark reminder of the broader environmental crisis, reflecting how even the most familiar of climates can become hostile...

Restaurant Review - Shri Kesaria Vegetarian Restaurant, South Bopal Ahmedabad

Kesariya Craze, Kitty Style – A Jodhpuri Affair in South Bopal! Okay, confession time—I'm not a movie buff. I haven’t watched Kesariya 1 , and I’m definitely not lining up for Kesariya 2 . But with all the buzz surrounding it, I figured—why not jump on the bandwagon with a twist? So, instead of cinema and samosas, five of us fabulous friends headed to Shri Kesariya Vegetarian Restaurant in South Bopal, Ahmedabad, for our monthly kitty party. Claiming to serve Rajasthani Jodhpuri flavours, the restaurant tickled our curiosity and tempted our taste buds. With a decade-old friendship and a shared passion for food, we know how to pick our spots—and this one didn’t disappoint. Starters & Shenanigans: We kicked off with a crunchy, chatpata spread that had us nodding in approval. The Veg Manchurian gave us that classic Indo-Chinese kick, Masala Khichiya satisfied our craving for something crispy, and the ever-trusty Hara Bhara Kabab added a hearty touch. Washed down with Nimboo ...

Title: Lost Recipes of West Bengal: A Culinary Time Travel

West Bengal is not just about literature, Tagore, and rivers—it is also about a rich, nuanced cuisine shaped by history, geography, and emotion. While iconic dishes like 'rosogolla', 'ilish bhapa', and 'shorshe bata' remain popular, many lesser-known gems of Bengali kitchens are slowly vanishing. These are the lost recipes—once made with care and love in ancestral homes, now fading from memory. 1. Paanch Phoron Diye Gathi Kochur Dalna (Taro Stem Curry) This dish uses tender stems of taro (kochu), cooked in a mustard-based gravy with paanch phoron (Bengali five-spice). Once a rural household staple, it’s rarely seen now in modern kitchens. Why it disappeared: It requires a lot of cleaning and prepping, and many people find taro stems hard to digest. 2. Shuktani / Shuktoni A distant cousin of the famous shukto, this dish was reserved for specific rituals and made with bitter and medicinal herbs like kalmegh or thankuni. Why it disappeared: Urban living ...

Restaurant Review - Vandanam (South Bopal, Ahmedabad)

It was in my last kitty when I had a chance to visit this newly opened eating joint. The last-minute change of venue took our kitty group in front of this newly opened restaurant. In the last few years, South Bopal has seen many outlets serving South Indian cuisines. Vandanam is the latest addition to this ever-increasing eateries. My first impression was a feeling of positivity. Seating was okay, not crumpled. The decor is simplistic and minimalistic. It is a buffet restaurant with 20+ dishes on the offering. You will find popular dishes like dosa, idli, vada, sambhar, and rasam along with Malabar paranthas and accompaniments like coconut chutney etc. The welcome drink was refreshing. The dessert is Kesari, a permanent fixture in all South Indian cuisine restaurants. And all this for a price of 299 per head. Isn't it worth trying? As the number of dishes is small, I could taste almost all. And I loved this approach of fewer dishes and less confusion . This resulted in eff...