Browsing: chaat masala

Indian cooking fans! Welcome to Lassi with Lavina’s blog which flies you to quite another universe – Foodiesphere! Alka Keswani of Sindhi Rasoi.shares some very authentic, typical home recipes for vegetarian Sindhi food which have been made by grandmas and mothers for decades. Sindh is the lost homeland of hundreds of thousands of Hindu Sindhis who had to flee as refugees in the Partition of 1947, and their food, culture and language are the anchors they hold on to.

“And then there was the rainy season, and the accompanying sounds of the flirty breeze playing with the leaves of the mango tree in our backyard, the rustic smell of wet earth, and the thud of mangoes falling to the ground,” recalls chef Hari Nayak in his new book ‘My Indian Kitchen’. “We kids often dashed out to pick them up before the sky broke loose! This priceless robbery of ours would mean that soon spicy green mango chutney would be on our dining table!”

Enticing tales such as this, traditional home recipes explained lucidly and photography that’s luscious enough to eat make this a welcome addition to the books on Indian cooking.

“This dish is one of the favorites on our appetizer list at Junoon. Its origins are in Goan cooking which evolved with considerable influence from the Portuguese who used Goa as a trading port for many years” Chef Vikas Khanna of Junoon

Diwali tradition mandates you indulge in the richest of mithais and halwas during the festivities – laddoos, chumchums and burfi – amongst a myriad of classic sweets. To that list you can now add Diwali truffles – with a traditional Indian twist!