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Batch Cooking Brilliance: A Guide to Effortless Meal Prep

on August 09, 2023

awsome_foodie Batch cooking Petpuja.com Smart Cooking Strategies Smart work Timesaving method Top post on indiblogger

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Khaman Dhokla - Instant and Easy

on May 13, 2018

gujarati food instant khaman dhokla khaman My Kitchen Stories

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Ayurvedic Cooking: A Guide to Healthy and Balanced Eating

on April 03, 2023

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BE COOL IN THE KITCHEN!

on February 26, 2021

MY REVIEW Top post on indiblogger

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Is cooking an Art or a Science?

on September 14, 2023

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The Delight of One-Pot Meals: Simplify, Savour, and Satisfy

on August 07, 2023

awsome_foodie Fusion Food Indian cuisine Khichadi One Pot Meal Petpuja.com Single Pot Meal

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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...

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...

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 ...

Top Ten Indian Food Documentaries on OTT

Indian cuisine, with its rich tapestry of flavours and diverse regional offerings, has always been my culinary haven. While I relish exploring the intricate expertise of global cuisines and indulging in the tastes of various cultures, it is Indian food that I return to for true satisfaction. The vibrant spices, soulful preparations, and cultural heritage of each dish evoke a sense of warmth and comfort that no other cuisine can quite replicate. It’s not just about food—it's a deep connection to my roots, and sharing this love for Indian cuisine is my way of celebrating it. This passion drives me to showcase the best of Indian food documentaries, offering a window into the traditions, stories, and techniques that make Indian cuisine so uniquely fulfilling. 1. Raja, Rasoi Aur Anya Kahaniyan (Netflix) Why Watch- This documentary series explores the royal kitchens of India, diving into the history, traditions, and stories behind the most famous royal cuisines. From Mughal feasts to Raj...

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...

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