In praise of Bengali food
Amit and Amiti, two of my journalist friends, invited us over for dinner at their home this weekend. And what a splendid meal they provided. I know, if you are cooking yourself, the trick is to keep...
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Recipe for Steamed Lamb Savoury (Manty)
Preparation time 1 hour Cooking time 40 minutes Serves 4 Ingredients Wholewheat flour: 1 cup, Salt to taste Egg yolk: 1 Vegetable oil: 1 tsp For the filling Ghee: ¼ cup Onion, finely chopped: 1 Lamb...
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Cuisine of the Mughals
Historian Salma Husain’s book brings back the past with its extensive research into Mughal kitchens and the food habits and recipes of the emperors: Husain is known in India as the original “kebab...
View ArticleCuisine of the Mughals: Babur (1494-1530)
Babur (1494-1530) Babur was born in Ferghana, in Transoxiana, modern Uzbekistan and Tajikistan; a scion of the dysnasty that had reigned undisputed throughout eastern Iran and Central Asia since the...
View ArticleCuisine 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...
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Recipe for Stuffed Bitter Gourd (Dum ke Karele)
Preparation time: 1 hour Cooking time: 1 hour Serves 4 Ingredients Bitter gourd (karela), washed, skin scraped: 500 g Salt: ½ cup Tamarind leaves: 1 cup Ghee: ½ cup Raisins: ½ cup Almonds, blanched: 2...
View ArticleCuisine of the Mughals: Akbar (1542-1605)
Akbar (1542-1605) Akbar’s childhood was spent in present day Afghanistan. From his Persian mother, he inherited princely manners, his love for literature and the arts. And from his Turkish father came...
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Recipe for Orange-flavoured Chicken Pulao
Preparation time: 30 minutes Cooking time: 45 minutes Serves 4 Ingredients Rice, parboiled in rose water with ½ tsp saffron: 2 cups Chicken, cut into 8 pieces: 800 g Orange peel, chopped, blanched: ¼...
View ArticlePaya, paella and some omlette talk
How to serve up trotters… and the best of eggs… By Anoothi Vishal “By the way, Chandra can now cook the perfect paya,” said uncle-in-law, who can be quite the intimidating editor with a fondness for...
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Mathur food festival at Fire, The Park, New Delhi
Often labeled “sharabi-kebabi” or “adhe Mussalman” (half Muslim) because of their gastronomic adventurousness, the Mathur-Kayasthas have always considered themselves to be sophisticates, well versed in...
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Recipes for Chicken Satay and Chicken with Cashew Nuts
Chicken Satay Chicken Satay Chicken breast, 250 g, cut into 5-6 pieces For the marination Turmeric powder, curry powder, coconut milk, white pepper, salt, garlic, grated galangal (Thai ginger) and...
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Recipe of CARAMEL PEPPER PRAWNS, GOLDEN GARLIC
Description: Starter Serves (people): 2 guests Preparation time: 20 min Cooking time: 5 min Chef’s name: MANISH MEHROTRA (read about Manish Mehrotra) INGREDIENTS UNSALTED BUTTER: GMS 05 SZECHUAN...
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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...
View ArticleCuisine of the Mughals: Babur (1494-1530)
Babur (1494-1530) Babur was born in Ferghana, in Transoxiana, modern Uzbekistan and Tajikistan; a scion of the dysnasty that had reigned undisputed throughout eastern Iran and Central Asia since the...
View ArticleCuisine 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...
View ArticleCuisine of the Mughals: Akbar (1542-1605)
Akbar (1542-1605) Akbar’s childhood was spent in present day Afghanistan. From his Persian mother, he inherited princely manners, his love for literature and the arts. And from his Turkish father came...
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