Chef Hari Nayak, author of ‘My Indian Kitchen’ shares three delicacies from his book – two of them can be complete meals in themselves – one for the non-vegetarians – Coconut Shrimp Biryani, from Goa. The other is a rice dish much beloved by vegetarians – Black Eyed Peas and Rice or Lobiya Pullao. And what better ending to a meal than to top this satisfying meal with Pistachio Mango Ice Cream?
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What can be more soul-satisfying than legumes and lentils slow-cooked to creamy perfection, with a touch of Indian spices? In ‘The Indian Slow cooker’ Anupy Singla shares 50 healthy authentic recipes passed down in her family and which work well for busy lifestyles.
Curry Hill’s new eatery is such a guilt-free space it doesn’t even have a deep fryer! ”Even our papads are roasted,” says Mamta Mulloi, who owns this brand new little restaurant in Manhattan with her husband Dinu. Indeed, ancient Ayurvedic seers would have given their stamp of approval to the pristine menu at Yogi’s Kitchen and so will modern day vegetarians, healthy eaters, and those watching their wallets. For starters, the food is wholesome, based on India’s 5000 year old Ayurveda, the science of life-balance.
Then there’s the visual pleasure of eating from steel thalis, with little katoris encircling the thali with a touch of all the ingredients necessary for a nutritious meal. Says Mamta, “We don’t do a la carte because people will order one dish – and that will not have all the elements to make it a balanced meal.”