Chaat is that delicious dish that nobody can turn down – it’s guaranteed to bring back childhood, friendship and family memories and helps make new relationships as you stand on city streets, and all for some spare change. chaat is the synonym for a buddy’s hug – always gets you beaming.
Browsing: Foodisphere
Have you eaten Pressure Cooker Pulao, Champaran meat or Gurda Kapoora – goat kidney and testicles – lately? Though these are authentic Indian dishes, chances are you haven’t tasted them in America. Now you will get to try them at Chef-partner Chintan Pandya and restaurateur new eatery ‘Dhamaka’, which has just opened in New York
How would you like to watch Hindi blockbusters and eat Indian food all day? That seems to be the delightful lifestyle Indian-American filmmaker and writer Sri Rao is blessed with! This Philadelphia native has taken two things which everyone loves – Indian food and Bollywood movies – and made a fun living out of them.
Chef Aarthi Sampath creates a Recipe for Resilience for the series of positivity during the pandemic initated by Children’s Hope India
Happy Thanksgiving! Introducing Vice President Elect Kamala Harris’s Cornbread Dressing – and some choice coments from the Twitter World!
Did you ever hear of the arrival of the turkey on to the Thanksgiving table being heralded as the arrival of the ‘dulhan’ or Indian bride? For Sunita Advaney’s family fixing the 30 lb bird was like preparing for an elaborate Indian wedding. Trust desis to bring their own take on this American holiday, imprinting it with their own special flavor!
The Obamas have it. So do the Pope and the Dalai Lama. And Queen Elizabeth too. As does Amitabh Bachchan and Shahrukh Khan. But unless you’re world-famous or have loads of moolah you probably won’t get your hands on ‘Utsav’ – Vikas Khanna’s book of festivals. That’s because he’s made only 12 customized editions and over 12 years has presented it to some of the world’s movers and shakers.
Meet Chef Roshni Gurnani who often showcases her Sindhi heritage in her cooking
Pooja Bavishi is the CEO of Malai.co – an ice cream company with flavors inspired by aromatic, South Asian spices and global ingredients.
When immigrants came to America, they bought their home cures and folk remedies along, a legacy of mothers and grandmothers. It is surprising how many families still turn to ginger as the first remedy for coughs and colds, and even motion sickness. Ginger has certainly been around for centuries and everyone from the ancient Greeks to Confucius to the Emperor Akbar is supposed to have been a fan, not to mention the sage Vatsyayana – author of India’s famed sex manual, Kama Sutra, who recommended ginger as an aphrodisiac for lovers.
Restaurants are some of our favorite places, our hideaways, our escape with friends. Yet in the time of coronavirus, they lie empty – a stark still life of empty chairs and tables, as millions of New Yorkers self-quarantine and practice social distancing in this strange new world.
If there’s only one thing you do today to make yourself happy, watch this excellent video! For all those who love the street foods of India this is the ultimate experience, traveling state by state and eating the delicious eats right on the road. The tears sting your eyes, your nose runs, your tongue burns – and you’re in foodie heaven!
It is amazing how everything is available in the open – be it spicy chat papri, ragra patice, alu tikki, chole bature or seekh kebab. You’ll see foods you’ve never eaten!
In ‘Ajanta – Regional Feasts of India’ cookbook author and restaurateur Lachu Moorjani explores the diverse foods of India, with regional feasts from different states. Here he shares some recipes from different regions of India. Come hungry!
When Indian-American men cook, it’s considered cool and they are anointed chefs and stars and given all the respect. But when women cook, they are the housewives, the home-cooks and kitchen-bound who are doing what they’ve done for millennia. But now change is happening and some Indian-American women are taking the rolling pin and the tawa, and turning them into money-making startups!
Warning: Do NOT Separate an Indian from his Onions! It’s the one ingredient that no self-respecting desi cook would want to be without; whether you are whipping up a Mughal feast or a poor man’s meal – onions are absolutely necessary. In fact, a shortage of onions can cause a near revolution in India!
We all know about the birth of a restaurant – but what happens when a restaurant closes and reopens after several years – is that a rebirth?
Back in 2015 when restaurateur and chef Anita Trehan announced she was opening the Chaiwali in Harlem there was a lot of buzz about it. The name wasn’t the ‘chaiwala’ but ‘chaiwali’, a rare phenomenon in those days and to have a woman chef or chaiwali move into Harlem and seek her fortune that was even more exciting!
Ambassador Sandeep Chakravorty gives a non-vegetarian’s informed yet witty look at vegetarianism & different kinds of vegetarians.
She’s the only woman chef at the world-famous Rainbow Room which is one of Manhattan’s most celebrated restaurants and which also has a members only exclusive club
Madhur Jaffrey, & Priya Krishna discuss the arc of Indian food in America, & their new books – Instantly Indian Cookbook and Indian-ish at IAAC’s event at DAG
Vishwesh Bhatt become the first Indian-American to win the prestigious James Beard Foundation Award for best chef from the South, after five nominations as finalist in the past.