Some people infiltrate a country to conquer it. My invasion was simply to – eat it! To swallow it whole, the foods, the tastes, the spices – to make it a part of me.
I’ve been popping pieces of India into my mouth since childhood – and it’s an insatiable hunger for more and more. This year my trip to India was about reliving the past and enjoying the present, when it comes to the ever changing and unchanging world of Indian food.
Browsing: Indian food
Lassi with Lavina India Blog: An Idea for a Hungry World Feasting and…
Vikas Khanna’s new book ‘Indian Harvest: Classic and Contemporary Vegetarian Dishes’ begins and ends with his poems. No, it is not a book of poems but a recipe book which is part memoir, part travelogue and part encyclopedia, as well as his repertoire of traditional and modern vegetarian recipes.
Getting Hooked on Indian Sweets…
We all love kaju rolls – the cashew nut mithai which comes in cool cigar shapes with a pistachio filling – but I didn’t quite expect a one-year-old Italian- German toddler to be such a fan of this Indian sweetmeat! Call him a Mithai Monster instead of Cookie Monster but he sure loves the desi sweets.
Who would have thought that the princely state of Awadh exists in Manhattan? The flag of Dum Pukht has been unfurled by Gaurav Anand, a passionate culinary crusader, and the crest of the royal house is embedded right on the door of Awadh on the Upper West Side. This is an outpost of old Lucknow with its famous Galouti kababs, Lagan ki Raan and Kakori Kababs. Recently the Village Voice, the NY chronicle of everything cool, declared Awadh the best new Indian restaurant in New York.
Can biryani save the world? As life-long fans we certainly hope so!
Recently Varli Singh of Diya Foundation for Children and Gaurav Anand and Shagun Mehandru of Awadh came together to host a Biryani Festival, which not only tasted good but did good.So now there’s a way to eat your biryani and have it too! Enjoy a great meal and at the same time help kids in need.
Vikas Khanna has scaled new gastronomic heights with his latest cookbook, ‘Return to the Rivers – Recipes and memories of the Himalayan River Valleys’, written with Andrew Blackmore-Dobbyn. This is a wonderful read not only for passionate cooks but also for those newbie chefs whose idea of cooking is heating up the remains of last night’s takeout. The stories will draw you into the kitchen…
Forget sex, forget travel, the biggest fantasies people seem to have are about – Indian food! Yes, home-cooked comfort food just like mom made. The fantasy is to have such a meal whenever and wherever the urge arises – with minimal effort.
Well, that’ s a reality now thanks to Saffron Fix, a brand new creation by two entrepreneurs, Ankita Sharma and Madhuri Sharma.There is such a hunger for this that the duo, hoping to raise $10,000 on Kickstarter, were rewarded within days with $13,761 – and are still going strong.
The fabulous Helen Mirren, the quite wonderful Om Puri – loads of French and Indian food – and a love story with music by AR Rahman. Add to it Steven Spielberg and Oprah Winfrey! Perfect ingredients for an unexpected romance set in France.It is based on the critically acclaimed book by Richard C. Morais which has been a best seller in 29 countries.
Like a breath of fresh air from the Himalayan river valleys here are some mouth-watering recipes from Vikas Khanna’s new book ‘Return to the Rivers’ (with Andrew Blackmore-Dobbyn). Vikas Khanna traveled to India’s Himalayan valleys as well as countries of Tibet, Bhutan and Nepal to gather a taste of dishes rarely eaten in the West. Here are a few tantalizing bites – and recipes.
Bombay Duck? Chote Nawab? Thelewala? No, you are not lost on a Mumbai street nor are you watching a Bollywood movie – these happen to be the names of new casual restaurants which have sprung up in New York City.
Not fancy like the Michelin Star rated Indian restaurants like Tamarind, Junoon and Tulsi, nor no-frills like the many small eateries in Curry Hill, there’s a new breed of Indian restaurants, offering authentic Indian eats in a fun atmosphere with low prices. Many of them have come up in Manhattan’s Greenwich Village and West Village, a gathering spot for students and tourists.
We all know that Christopher Columbus was looking for India and its tangy spices when he took a wrong turn and stumbled into America instead. Now some enterprising Indians have brought India and its cache of cardamom, cloves and peppers right into America. These immigrants have brought not only spices but entire kitchens, cooking pots and chefs along, opening hundreds of restaurants, takeaway joints, mithai shops and Indian supermarkets. Americans are now eating spicier food, ‘samosa’ is an English word now and right in the middle of Manhattan there are ‘dosa’ carts!
Yes, the Big Apple is fast becoming the Big Mango! So how has this big change come about in American food habits?
Looking ahead to the golden days of Summer, Chef Hemant Mathur shares some delightful recipes for the outdoors – with desi spices! Recipes for grilled shrimp, chicken Tikka and tandoori vegetables. Just right for the holiday weekend!
From today I’m inviting you to a new daily feature on Lassi with Lavina – Lavina’s Picks! Hop into my yellow and black taxi cab as we cruise the web and find the most meaningful, fun, provocative, silly or useful articles from the globe! So do click and come along for the ride!
Can you divorce your spouse on Skype? Which fashion brands are the heroes in Bangladesh? Can NYT serve you garam-masala spiked nuts with your reads?
Foodie Alert! For those who love good food – a great new way to get it! Here are the Top Ten Reasons for Getting MyPref!
10. Missing Ma? Longing for your mom’s daal makhani or mattar paneer? No one can match that but MyPref will get you the closest match at hundreds of Indian restaurants. (Sponsored)
“When I was in Mumbai on holiday I was invited to an absolutely opulent, lavish Marwari wedding for 5000 guests. The entire set up and décor around the venue of the function was simply exquisite, especially the Mandap (stage on which the Wedding Ceremony is performed by the priest), which was carved with gold arching.
Great food, music and dance – and I got to meet – Karan Johar! ” Guest blog by Zoran Saher
It’s true – there’s hardly an Urdu couplet without the mention of wine, yet wine has rarely been part of an Indian meal. So it was only a matter of time before you had an entrepreneur looking to fill this gap. Sam Bhatia has just introduced a trio of offerings under the name of the poet Mirza Ghalib to the American market.
The name of the company is even more ambitious – Sufi Wines. Says Bhatia, “The Sufis were people who celebrated life, art and poetry, We wanted our wines to invoke that kind of creative spirit in the people who drink it, and so we named our company Sufi Wines.”
So what’s on the menu? Chef Roshni Gurnani showcases Fusion Sushi, Curry Infused Swordfish with creamed spinach, and Coriander crusted rack of Lamb with Bombay smashed potato, baby carrots and an onion tomato salad. Bon Appétit!
Chef Roshni Gurnani’s earliest memory of cooking is having her own mini rolling pin set and of rolling out chapatis next to her mother. The first meal she ever cooked was at the age of 5 when she whipped up some eggs and toast. By the time she was 13, she was working at a local Toronto restaurant.
No surprise then that for Gurnani, food was destiny.
She became the winning contestant on the popular Food Network show Chopped, and also participated in Hell’s Kitchen. She went on to become executive chef at an elite club, supervising a staff of 22. She is now part of 5 Star Chefs, noted chefs who travel and cook around the country. Food has certainly taken Chef Rosh, as she is popularly known, full circle.
Who would have thought Tribeca would turn into an outpost of Southern cooking – dosa, uttapam and sambhar, that is! For those who thought they have to go to Chennai or at least to Jackson Heights or Curry Hill for their sambhar and dosa hankerings, the place to head to is – Whole Foods Market.
Early immigrants would have just about fainted if they had heard that America’s tres chic Whole Foods supermarket has now got their finger-lickin’ fiery sambhar and choice of dosas and uttapams too.