tag:blogger.com,1999:blog-82228673010681985072024-03-24T16:32:07.110-07:00Mantra Indian RestaurantAnonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8222867301068198507.post-79791649001297188002017-02-25T07:06:00.000-08:002017-02-25T07:06:00.406-08:00Food For The Calorie Conscious<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">When talking about vegetarianism in India, a recurrent
question often asked is how vegetarians get their daily dose of protein. The
answer lies in pulses. Indian </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">dals</span></i><span style="font-family: Calibri;">
are famous and various dishes made from pulse flour are equally popular throughout
the country and abroad. The </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">dhokla</span></i><span style="font-family: Calibri;"> of
Gujarat, in western India, is one such food which is enjoyed for its
nutritional benefits in addition to its mouthwatering taste.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCShyphenhyphenYYTtv1HY-dQljsbq6_L2CLFzpjBYIl7y3hP1cGP07suyLfoapRZf-0GNCXru7pVyQHr-6B1iRNyE7ij3aJMvaGNVuQM6Uo1vWqCH1dVn8Gt0MBTxdzQ_hCzV4pTlDKgBud0GHR_PC/s1600/khaman_dhokla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCShyphenhyphenYYTtv1HY-dQljsbq6_L2CLFzpjBYIl7y3hP1cGP07suyLfoapRZf-0GNCXru7pVyQHr-6B1iRNyE7ij3aJMvaGNVuQM6Uo1vWqCH1dVn8Gt0MBTxdzQ_hCzV4pTlDKgBud0GHR_PC/s320/khaman_dhokla.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;">The main ingredient of </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">dhokla</span></i><span style="font-family: Calibri;">
is gram flour which is rich in protein and several other vitamins and minerals.
A mixture of gram flour, rice, baking soda, lemon juice and seasonings is
fermented to attain a frothy texture. The mixture is then spooned into a
greased pan and steamed. Once the requisite steaming time is over, curry
leaves, mustard seeds, sesame seeds and green chilies are crackled in hot oil
and poured over the dish for additional flavor. The cooked batter is then cut
into pieces and served with hot green chili chutney and sweet and sour tamarind
chutney.</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Dhokla</span></i><span style="font-family: Calibri;"> has a
piquant sweet and salty taste with just a hint of heat. It has a spongy
texture, similar to cake, but softer. Since it is steamed, the calorie count is
very low. The fermentation process increases the protein and fiber count of the
dish while keeping its GI index low, making this an excellent food for
diabetics. </span></div>
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<span style="font-family: Calibri;">There are other variations of </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">dhokla</span></i><span style="font-family: Calibri;"> made with different kinds of flour, flavors and ingredients.
</span><span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">.</span><span style="margin: 0px;"><span style="font-family: Calibri;">
</span></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Dhokla</span></i><span style="font-family: Calibri;"> is had as a
breakfast item as well as a snack in Western and Central India, though it is
quite easily available in every other city as well. </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Dhokla</span></i><span style="font-family: Calibri;"> is light on the stomach and keeps checks on your calorie
intake while keeping you satiated.</span></div>
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<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">While </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">dhokla</span></i><span style="font-family: Calibri;"> may
be a bit of an acquired taste, if you do get hooked to it, </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">dhoklas</span></i><span style="font-family: Calibri;"> will soon be your go-to snack on every occasion. </span></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com1tag:blogger.com,1999:blog-8222867301068198507.post-40224559538527146372017-02-16T21:22:00.001-08:002017-02-16T21:22:53.332-08:00Butter Up Your Tea!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">While Indian masala chai has rightfully made its fragrant
mark on homes and cafes all over the world, there’s another type of Indian chai
which is woefully underrated and yet just as interesting. We are talking of the
Ladakhi butter tea or Po cha as it is locally known. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzu1vzVN-2tDQQvzmZpW_g4347xJ_QcACIUmzbNN4iuzPAfD_5d29KhyphenhyphenBhZmZxaUWohT7AwJZn-GWw0X_l1N03m_B6kN2Iw05mIrErVY8zqLHYOEQLz8tKyiG5TjmJDhTDCRuqnKuWI25/s1600/Butter+tea+in+Tibet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzu1vzVN-2tDQQvzmZpW_g4347xJ_QcACIUmzbNN4iuzPAfD_5d29KhyphenhyphenBhZmZxaUWohT7AwJZn-GWw0X_l1N03m_B6kN2Iw05mIrErVY8zqLHYOEQLz8tKyiG5TjmJDhTDCRuqnKuWI25/s320/Butter+tea+in+Tibet.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;"><br /></span></div>
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<span style="font-family: Calibri;">The origin of Po cha lies in Tibet. The extremely low
temperature of the region, thin air and the primarily nomadic lifestyle means
the people need as much calorific fortification against the elements as
possible. Ladakh, which borders Tibet, obviously shares the same climate and
consequently a lot of their culture and food too.</span></div>
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<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Butter tea is made from churning tea with salt and yak
butter. The tea used in making this drink is a smoky brick tea, a portion of
which is crumbled into water and boiled for hours to make a bitter brew called
chaku. This brew is stored to make the Po cha. </span></div>
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<span style="font-family: Calibri;">To prepare Po cha, a serving of chaku is poured in to a
churn with a chunk of yak butter and some salt. The ingredients are churned
together for a couple of minutes and served. Traditional cooking methods use a
cylindrical churn called chandong but these days blenders and tea bags have
replaced the old cooking styles. Unlike masala chai or other more common varieties
of tea, Po cha is not served piping hot, nor is it sweet to taste.</span></div>
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<span style="font-family: Calibri;">In the arid cold desert of Ladakh, drinking Po cha has
several benefits. Its high calorie count not only keeps the body warm, but also
provides plenty of energy. The butter from the drink prevents lip from
chapping, a persistent problem in the windy region. Apart from this it is
believed that butter tea aids digestion, keeps the mind focused and also
improves the cardiovascular system. </span></div>
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<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">This potent brew is not for the faint-hearted and is
definitely an acquired taste. </span></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-68027518944806303462017-02-09T20:16:00.000-08:002017-02-09T20:16:19.088-08:00Have You Tried Tamarind Rice Yet?<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">Rice, India’s staple food is exceptional in its
versatility.</span><span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">Of course there’re the
token biryani, pulao and fried rice variants. But, the true diversity of rice
shines through in the cuisine of Southern India. Rice is blended with aromatic
spices and herbs, along with a variety of other ingredients to make a whole
smorgasbord of dishes that cover the whole flavor range from sweet, to salty
and sour to hot.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhLR33SON87tffKIzSdiVESGTFOiCntGinQBv7kM83g8DBcIgeyGrf6dWlbM8PnIve6RiusSzb1PafrpRuGkdcQBAzqWBMmKNomLgtWf_nYQaTBV6fpmRlFk6sUWip6kT4VhHaFjWx6kt/s1600/pic_0038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhLR33SON87tffKIzSdiVESGTFOiCntGinQBv7kM83g8DBcIgeyGrf6dWlbM8PnIve6RiusSzb1PafrpRuGkdcQBAzqWBMmKNomLgtWf_nYQaTBV6fpmRlFk6sUWip6kT4VhHaFjWx6kt/s320/pic_0038.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;"><br /></span></div>
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<span style="font-family: Calibri;">One such specialty rice is puliohara from Andhra
Pradesh.</span><span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">Puliohara, or tamarind rice is
a hot and sour rice dish made with tamarind pulp and tomatoes mixed with rice
and tempered with mustard seeds, curry leaves and chilies. The taste of
puliohara combines the tang of tamarind with fiery chilies, fragrant aroma of
curry leaves and topped off with crunchy peanuts. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Another version of puliohara uses lemon juice instead of
tamarind to flavor the rice. The lemon version is often referred to as
chitrannam in many regions. It has a milder flavor than tamarind rice but is
just as delicious. Chitrannam is more salty and less fiery than puliohara. It
is served as offerings in temples and is a better option for acquainting the
palate with the rich flavors in case you are apprehensive about trying out
tamarind rice. </span></div>
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<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Other variations of the dish include tomato rice or raw mango
rice, though they are less common. However, each variant is mouthwateringly
tasty and has its own fan following.</span></div>
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<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Puliohara is also eaten as a part of daily meals, especially
at breakfast. It is deceptively easy to make and often homemakers cook
puliohara as a means to use up any leftover rice. This simple yet delicious
delicacy which is a common feature during festivals and special occasions. Served
with a side of buttermilk or yogurt, puliohara is a piquant dish to be
relished!</span></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com1tag:blogger.com,1999:blog-8222867301068198507.post-88178451657263573522017-02-03T01:56:00.001-08:002017-02-03T01:56:30.474-08:00Explore The Exotic Eri Polu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">Exotic hardly begins to describe some of the unusual foods
that are prevalent in some parts of India. We have already covered black rice
and fire ant chutney, and this week we introduce yet another rare and
extraordinary food item; silkworm larva.</span></div>
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<span style="font-family: Calibri;">Silkworm larva is a specialty of Assam and originates from
the tribal folk of that region. The dish consists of silkworm left after
extracting the silk out of the cocoon. Since the cocoon is boiled in hot water
to extract the silk, the leftover pupa is already softened. This soft pupa is
flavored with herbs and spices and smoked in bamboo shoots. The end result is
Eri Polu, a magical dish with a unique aroma and unbelievable tender meat. The
cooked silkworm has a crunchy taste on the outside and a dense jelly like
consistency on the inside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVV-CC0BWfODPC0JACTFw3Vm_tTaRUHi8wKyE-MPyLGAahH1LLM-6o4HJeAOqXGSBdN_g2jFEVZxxg1pupQcaPlzJRcwah9BasID-Nn4QYn4IwegrU0Tjx9GuXKBiPTTx1udwgbPFRNSH/s1600/Eri+polu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVV-CC0BWfODPC0JACTFw3Vm_tTaRUHi8wKyE-MPyLGAahH1LLM-6o4HJeAOqXGSBdN_g2jFEVZxxg1pupQcaPlzJRcwah9BasID-Nn4QYn4IwegrU0Tjx9GuXKBiPTTx1udwgbPFRNSH/s320/Eri+polu.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The bamboo shoot used to cook the silkworm has its own place
in exotic dishes as well. The shoot is prepared with great care and needs some
finesse to get it right. Tender grated bamboo shoots and fermented and then
mixed with mustard oil, salt, onions and chili. The additives added to the
bamboo shoots are either tangy or spicy. The completed mixture is a slightly
sour and spicy enough to set your tongue on fire. The spicy nature of the
bamboo shoot mixture complements the mellow flavor of the silkworms and gives a
dish that has a perfect heat balance.</span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">While it may sound gross to most people, for the tribals of
assam it is a delicacy and a good source of nutrition. It also is a sustainable
way of utilizing silkworms fully. </span></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-58507838311422268002017-01-26T22:10:00.001-08:002017-01-26T22:10:33.536-08:00Meet South India’s Favorite Comfort Food<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">Few things can beat the feeling of biting into a piping hot
idli, soft as cloud and with the characteristic sharp after-taste that this
amazing dish leaves on one’s palate.</span></div>
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<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Idli, the south Indian version of rice cake, is made from a fermented
batter of ground rice, lentils, fenugreek seeds and salt. For most South
Indians it is the top most comfort food and is very commonly eaten at
breakfast. </span><span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">The perfect idli is soft,
fluffy and pillowy to touch. They are usually two to three inches in diameter
and are cooked in a steamer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi753trl2kdR8IXO1socCrZfIRaXZAg7fbBMtS5bryY1V2iJ5p2_61Hyt4Kp2gyhRTjr5Nz0xk0-JExmrDsKrWMYyYE6y0zroPpfayLNUtvwQTGlgGgn8PbU7wc_vzCZumtLrE4DOA1GrHv/s1600/idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi753trl2kdR8IXO1socCrZfIRaXZAg7fbBMtS5bryY1V2iJ5p2_61Hyt4Kp2gyhRTjr5Nz0xk0-JExmrDsKrWMYyYE6y0zroPpfayLNUtvwQTGlgGgn8PbU7wc_vzCZumtLrE4DOA1GrHv/s320/idli.jpg" width="320" /></a></div>
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<div style="margin: 0px 0px 13px;">
<span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">Idli by itself is
mostly bland with a slightly sour aftertaste that comes from the fermentation
process. The traditional way of eating idli is to have it with accompaniments
such as a coconut/peanut chutney and sambar. Sambar is a lentil preparation
with loads of onion, garlic, spices and often vegetables added to it. The idlis
are usually dipped in chutney or soaked in sambar before eating. The bland
taste of idli readily soaks up the flavors of the accompaniments for a tastier
meal.</span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">There is an unfermented variety of idli too, called rava
idli. Rava is semolina and idlis made with rava, instead of rice, do not need
fermentation. The rava idli batter is often flavored with chopped ginger, chilies,
curry leaves and onion as well. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The texture of idli varies from region to region. While some
regions prefer a grainy idli, others like their idlis to be smooth and buttery.
Even the size of idli differs. But, one thing remains constant, which is that
all varieties of idli are very healthy and low in calories. Weight watchers
often add idli to their diet as it provides significant amounts of nutrition at
a very low calorie intake. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">With health, nutrition and taste combined into one fluffy
cake, idlis are one of India’s best foods for sure!</span></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-19641133918558070402017-01-19T22:47:00.001-08:002017-01-19T22:47:53.032-08:00Check Out This Unique Indian Ingredient<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">While most Indian restaurants have popularized northern
Indian cuisine and Southern Indian cuisine heavily, there are certain regional
cuisines which even most Indians have little knowledge of. We already covered
gems like black rice and red ant chutney. This week we have akhuni.</span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Akhuni comes from the North Eastern state of Nagaland. Also
known as Dzacie aakhone or axone, akhuni is a common fermented food product of
the state. It is a paste made of fermented soyabeans and used as a flavorant.
Akhuni is relished by people of all tribes, but most notably by the Sema tribe
of southern Nagaland. </span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOtXpQfCT5qIBMApmXc2CUtY7g-w_btgzuMcizhTaaLf48_FiZNLTrZsBdEpbPQc0P_Y4MOBs1G-i6R4U9ydl9vy2Pa5WfnT6jtFN-orKkLYft_yCx05I7SmpLjoFEIPIwYPl8cfApQew/s1600/akhuni.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOtXpQfCT5qIBMApmXc2CUtY7g-w_btgzuMcizhTaaLf48_FiZNLTrZsBdEpbPQc0P_Y4MOBs1G-i6R4U9ydl9vy2Pa5WfnT6jtFN-orKkLYft_yCx05I7SmpLjoFEIPIwYPl8cfApQew/s320/akhuni.jpeg" width="295" /></a></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">To prepare akhuni, soyabeans are harvested and cleaned well
in fresh water. They are then boiled till they turn soft, but retain their
shape. The water is then drained out and the beans are placed in a pot and put
out in the sun, or stored next to a fire in order to ferment. The fermentation
process takes three to four days in summer and about a week in winter. There is
no fixed time for soyabean to reach the right level of fermentation. The locals
depend on the smell to judge when the beans are ready. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The fermented beans are coarsely smashed using a mortar and
pestle to make a lumpy paste. The akhuni is packed in banana leaf parcels and
sold. This paste can be used immediately or stored for a few weeks if placed
next to a fire. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The fermentation process gives the soyabeans a strong smell
and a distinctive umami flavor. This paste is used to cook a variety of dishes,
most notably pork and snails. Akhuni is also used to make a pungent chutney by
mixing it with roasted and ground ghost peppers, garlic, ginger and other
spices. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">While akhuni by itself can be overpowering for most people,
once cooked, it gives the dish a very tangy and unique taste. The trick lies in
knowing how much of akhuni to use and exactly when to add it to the dish. </span></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com2tag:blogger.com,1999:blog-8222867301068198507.post-15911372925390836342017-01-13T21:36:00.000-08:002017-01-13T21:36:17.697-08:00Exotic Dining Takes A New Form With Red Ant Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">In a land known for its exotic ways of life, there is something
to surprise you at every turn. A lot of such exotic elements come from the food
of India. Apart from the well known vindaloos, naans and various curries, Indian
food also has some relatively unknown foods like black rice, fermented soya
bean, bamboo shoot delicacies and red ant chutney!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UYefSW2lOwxTl_u8sf39hOuQSxWEDsfcN7jltIgQcbQPyWBlQaAHB7dnaBd-fKmx5HzngEnpg_SOd_2m5Bmk0vFJi4apOpRK8zQiS-r6Y_sQq7k3VhHW4NAZ9NuaNAsKAPnlJ-_O4816/s1600/Chaprah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UYefSW2lOwxTl_u8sf39hOuQSxWEDsfcN7jltIgQcbQPyWBlQaAHB7dnaBd-fKmx5HzngEnpg_SOd_2m5Bmk0vFJi4apOpRK8zQiS-r6Y_sQq7k3VhHW4NAZ9NuaNAsKAPnlJ-_O4816/s320/Chaprah.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Yes, you read it right. We said red ant chutney. This exotic
condiment, known as chaprah, is a spicy, pungent chutney, sour in taste. This
is made from the eggs of red ants combined with the ants. It is a tribal dish
from the state of Chattisgarh in India and is a favorite among the Dhuruva
tribe. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The ants are packed with formic acid which is said to have
medicinal properties which are effective against stomach ailments. The ants are
also believed to raise libido which is another reason for chaprah being so
popular. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Red ants and their eggs are collected by sticking a thick
stick on an ant hill for the ants to crawl over. Once the stick gets covered
with ants and eggs, they are shaken into a container. Tribal cooks believe that
queen ants are best as they are fat and juicy. The collected raw ingredients
are sun-dried and then ground into a paste with spices such as chili, ginger,
salt and tamarind. The result is a fiery, decadant dish that makes an excellent
garnish as well as a condiment on its own. </span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-86682129312923716052017-01-06T03:43:00.001-08:002017-01-06T03:43:43.097-08:00The Black (Food) Beauty!<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">So, everybody knows India is the land of rice and curry. The
fluffy snow white grains of rice seamlessly take on the flavors of curry to
create a taste explosion in your mouth. But, there’s another lesser know
variety of rice which rarely gets its due in the spotlight. Black rice, also
known as purple rice or forbidden rice, is an Eastern/N. Eastern Indian specialty.
It is mostly grown in Odisha, West Bengal and Jharkhand, but, commonly eaten in
Manipur because of its medicinal value. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAJkLmxs-N4mwhk_tpdNvioTD77lIY9_a7A6LWQSPpFVwREieao18EmAkdhvv4hk7aQrEK3zgnvNAshXZPDe0GdJMjpnyivS5179H4SbM2Xt5wRTFPnCIh0Cu6Sukxt0MS-VhRbAgeY4f/s1600/Black+rice+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAJkLmxs-N4mwhk_tpdNvioTD77lIY9_a7A6LWQSPpFVwREieao18EmAkdhvv4hk7aQrEK3zgnvNAshXZPDe0GdJMjpnyivS5179H4SbM2Xt5wRTFPnCIh0Cu6Sukxt0MS-VhRbAgeY4f/s320/Black+rice+pudding.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The medicinal value of black rice comes from the nutrients
it is loaded with. This variety of rice contains more B and E, niacin, calcium,
magnesium, iron and zinc as compared to regular rice. Consequently black rice
has anti-inflammatory properties and anti-angiogenesic effects. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Called ‘chakhao poireiton’ in the local language, Manipuris
serve black rice pudding at feasts and celebrations. The raw grains of the rice
are a matte black color but once cooked the rice turns purple. The cooked rice
is slightly sticky and nutty in taste. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">It is interesting to know that black rice is also consumed
in China. The name ‘Forbidden rice’ originates from China where this rice was
served only to royalty and the common people were forbidden to eat it. The Manipuri
variety of rice is more aromatic, but apart from that, Chinese black rice and
the Manipuri chakhao are same in every other way. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Black rice is a great alternative for those who are looking
for a low GI variety of rice or are trying to watch their weight. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">For a first time black rice eater, it might be a good idea
to taste it in pudding form first to get a feel of what it is like. You can
move on to the more commonplace way of eating it later!</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-50095192586551063242016-12-30T04:20:00.000-08:002016-12-30T04:20:08.689-08:00The Portuguese Connection!<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Could you imagine Indian food without tomatoes, potatoes and
most importantly, chillies? No? Well, you can thank the Portuguese for that.</span></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The Portuguese established trade colonies in India during
the early 16</span><sup><span style="font-family: Calibri; font-size: x-small;">th</span></sup><span style="font-family: Calibri;"> century. Portuguese India spread mostly along the
west coast of the country and also influenced Eastern India, specifically
Bengal. The most noticeable Portuguese influence is in the cuisine of Goa. Goa’s
most famous dish, the vindaloo, is a derivative of the Portuguese Carne de
Vinha d’Alhos. Carne de Vinha d’Alhos is a pork dish made with the meat
marinated in garlic and wine. Vindaloo is a modification with palm vinegar
instead of wine and the addition of red chillies and additional spices. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8-qod5ijQYpsibpjx9TkWUsad77sRHhpa-QplM33ocOCMTtA7w4ZJrMR0vZ_wPP_N5RPQANuujgCdBeAns4kjDH1djCechOPH_66RIesaWW1-pzJiMDQ-xsBoIKNhsAkG_0QDaANBAT5/s1600/Beef-Vindaloo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8-qod5ijQYpsibpjx9TkWUsad77sRHhpa-QplM33ocOCMTtA7w4ZJrMR0vZ_wPP_N5RPQANuujgCdBeAns4kjDH1djCechOPH_66RIesaWW1-pzJiMDQ-xsBoIKNhsAkG_0QDaANBAT5/s320/Beef-Vindaloo.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">Vindaloo is just one of the many Portuguese influenced
dishes. There’s the Goanese Bebinca, dodol and kulkuls, Mangalorean sorpotel, Bengali
Bandel cheese and shukto, and many varieties of puffs, pastries and buns found
across India. </span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The Portuguese left their mark in cooking, most notably with
the use of cayenne pepper, potatoes, vinegar, beets, bell peppers, carrots,
cashews, cassava, pineapple, passion fruit, corn, cocoa,guavas, lima beans,
litchis, peanuts, papaya, pumpkin, sweet potato and custard apple, among
others.</span><span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">Nowadays these food items are a
mainstay of Indian cuisine, considered a part of Indian culinary heritage with
ther actual origins being long forgotten. </span><span style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span style="font-family: Calibri;">The Portuguese also introduced pork to Indian cuisine.
</span></div>
<br />
<div style="margin: 0px 0px 13px;">
<span style="font-family: Calibri;">The confluence of the various culinary arts resulted in a
cuisine rich in flavors and covering a wide range of preferences in terms of
taste and ingredients. This year make it a point to try out the various
globally influenced food items of India and go on a culinary discovery that
will surprise you at every turn. Happy New Year! </span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com1tag:blogger.com,1999:blog-8222867301068198507.post-60218996414458483902016-12-23T01:32:00.003-08:002016-12-23T01:32:55.856-08:00A Celebration That Brings The Country Together<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
It’s the end of the year and time for celebrations!
Christmas is a festival that calls for much fanfare across India. It’s not just
Christians, but people from all walks of life put up trees, decorate their
homes and celebrate this day.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Christmas fare in India is more or less the same as it is in
most other parts of the world. Roast meat - ham, chicken, duck, beef, and in
recent times, even turkey – is the centerpiece of the Christmas table. Plum cakes or Dundee cakes also make an
appearance. Rum soaked fruitcakes are the highlight of Christmas and noted
bakeries or hotels often host a fruit-soaking event a month ahead of Christmas.
Conventional Christmas drinks such as eggnog and mulled wine are also gaining
popularity. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq6ZSaMp__TKvtM8vr58eiTTvpV0Ij7qY7bn_MOw386ZMwyqyd69wwXguDon7mJLoy3Wn2K-H4nHboyweynpvmAx-or8MRlAOAvxSFWbHiVwt7xTZNWx2GzvQNq_i05E_KAdjWx8HkpeQ/s1600/christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq6ZSaMp__TKvtM8vr58eiTTvpV0Ij7qY7bn_MOw386ZMwyqyd69wwXguDon7mJLoy3Wn2K-H4nHboyweynpvmAx-or8MRlAOAvxSFWbHiVwt7xTZNWx2GzvQNq_i05E_KAdjWx8HkpeQ/s320/christmas.jpg" width="320" /></a></div>
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<br /></div>
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Along with the traditional food, local dishes and desserts
are also incorporated during Christmas feasts. Sweet coconut filled dumplings,
cashew candies, rice puddings, rose cookies and several regional delicacies are
churned out this time of the year. Indeed, preparing for Christmas is more of a
social event than just making a family meal.
Household specialties are made and distributed among neighbors, family
and friends. The preparations, which often start a week in advance, lead to
long gossip sessions and a memorable chance to catch up with each other. </div>
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<br /></div>
<br />
<div class="MsoNormal">
In a country which is a huge melting pot of diversity,
Christmas has achieved the impossible. It brings people of every caste, creed
and religion together, even if it is for just one day in the year!</div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-87345252734762340502016-12-16T06:07:00.001-08:002016-12-16T06:07:17.146-08:00Enjoy The Crunchy Indian Papad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
The papadum or papad, as it is more commonly known, is a
crunchy appetizer to be found in most Indian eating establishments. This crisp
thin cracker is a favorite with Indian food lovers and why not? Papad packs
quite a punch within its crispy goodness. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJXzvdyh5wxucMq9pdvUP3D5zkmYbyqsFuNSXdwD3e9w8xmY3vhdxs0hFIEVAlTtyiI1n07NEbmSWJ44OZLHTeGm6TVG6OmIDPuR4dhDQA0GuK8M4hyLN7IKRYxP45YiZixPR4YsaEFui/s1600/Utsav-Papad-Brand-Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJXzvdyh5wxucMq9pdvUP3D5zkmYbyqsFuNSXdwD3e9w8xmY3vhdxs0hFIEVAlTtyiI1n07NEbmSWJ44OZLHTeGm6TVG6OmIDPuR4dhDQA0GuK8M4hyLN7IKRYxP45YiZixPR4YsaEFui/s320/Utsav-Papad-Brand-Image.jpg" width="320" /></a></div>
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<br /></div>
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Papads are made from lentil flour. While these days papad is
mass produced using machinery, the traditional method of making papad is by
hand. Water and spices are added to lentil flour to make dough. After resting
the dough for some time, it is rolled into a long sausage like shape. Threads are
used to chop off small sections of the dough roll and these sections are rolled
out till they are paper thin and almost transparent. These are then sundried and packaged.
Variations on the papad include potato flour papad or tapioca pearl papad.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While all varieties of papad are delicious, the lentil flour
papads are most common and widely regarded as having a few health benefits as
well. The spices in the papad, such as cracked pepper and asafetida, help in
digestion. Moreover, the protein content from the lentils also help in
contributing to the health aspect. However, these benefits come with a
condition. Deep-fried papads, while delicious, are not at all healthy. Go for
the oven roasted papads and do not consume more than a couple of them in a day.
Papad dough is high in salt, so too many papads will have adverse effects on
your health. </div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For those who find plain papads a bit boring, try out the
masala papad. Masala papads usually has a mix of chopped cucumbers, onions and
tomatoes on top. Chopped chili may also be added at times. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be warned though,
masala papad is not for the faint of heart. Keep some yogurt on hand if the
heat gets too much to handle. </div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-82271924039313791912016-12-09T20:25:00.004-08:002016-12-09T20:25:36.477-08:00Explore The Creamy Deliciousness of Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
So, last week we covered the hottest chili India has to
offer. To soothe your palate, this week we move on to something sweeter –
<i>kheer</i>. <i>Kheer </i>is the Indian style rice pudding flavored delicately with cardamom
and at times saffron. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Kheer </i>is very easy to make and is often made for special
occasions including birthdays, festivals, marriages and more. The simplest
<i>kheer </i>is made by thickening milk, along with rice, till it reduces to half its
quantity and then sweetening it with sugar or jaggery and flavoring with
cardamom. But, there are several variations on this recipe which change
depending upon the region.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNPZgYSq-WeTRo4YlgZyVB2uHY_aeonk8xT5uF-xB9hC0qt6JJ2BCU_DRwdri4JtjpwYu3CK6vdiEMtUcXMF63NNu1POElXJ-WJkOcK3vfHI3rMscqx9JL-FgYi0cu7H2I6NQJD18gKji/s1600/kheer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNPZgYSq-WeTRo4YlgZyVB2uHY_aeonk8xT5uF-xB9hC0qt6JJ2BCU_DRwdri4JtjpwYu3CK6vdiEMtUcXMF63NNu1POElXJ-WJkOcK3vfHI3rMscqx9JL-FgYi0cu7H2I6NQJD18gKji/s320/kheer.jpg" width="298" /></a></div>
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<br /></div>
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Odisha in Eastern India prepares a type of <i>kheer </i>made with
tapioca sago known as <i>sagukhiri</i>. In West Bengal <i>kheer </i>is prepared with glutinous
rice and sometimes coconut milk for a creamier texture. <i>Kheer </i>in West Bengal is
known as <i>payesh </i>and can be also be made with semolina or vermicelli. While
sugar is the more common sweetener used in both states, jaggery is also used at
times, resulting in a more flavorful <i>kheer </i>with a brownish tint.</div>
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<br /></div>
<div class="MsoNormal">
In Assam in North Eastern India, <i>kheer </i>is called <i>payoxh </i>and
it is liberally sprinkled with dried fruits. Additionally, cherries are added
to give the <i>kheer </i>a light pink hue. In Bihar, rice <i>kheer </i>is made with full fat
cream, assorted dried fruits and saffron.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
But, perhaps the largest variety of <i>kheer </i>is available in
Southern India. Known as <i>payasam</i>, the Southern Indian states of Andhra Pradesh,
Telangana, Karnataka, Tamil Nadu and Kerala collectively serve up a mind
boggling array of <i>kheer</i>. While milk and coconut milk continue to form the base
of <i>kheer </i>in these states, the rice can be replaced by any number of ingredients
including, but not restricted to vermicelli, sago pearls, wheat, wheat
semolina, bottle gourd, and sesame seeds. </div>
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<br /></div>
<br />
<div class="MsoNormal">
Regardless of where it is from and how it is made, <i>kheer </i>is
a delicacy to be relished. Try out different varieties of <i>kheer </i>if possible and
you shall not be disappointed.</div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-81427812381717793982016-12-03T03:37:00.000-08:002016-12-03T03:37:14.892-08:00Dare To Try The Ghost Chili?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Spice is the indispensible factor when it comes to Indian
food. Our love for using chili and chili powder in our meals is well documented
and suffices to say that a dish without the addition of chili in any form is
simply unheard of.</div>
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<br /></div>
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Among the various varieties of chili cultivated in India,
Bhoot Jolokia, or Ghost Chili, is the most revered and feared. This tiny (2.5
to 2.5 inches) chili is pure firepower! Ghost Chili had the honor of being
named the world’s hottest chili in 2007, though that title has been passed on
since. Still, at more than 1 million Scoville heat units, Ghost Chili delivers
a heat punch strong enough to burn through your throat. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKPO7nuwpFaPNB_xJrmeaWoxI3l4Uh2_LtrOXk0BxLbV3LbxVOS94GmOHfuYzOl0nCgq7DSlNudeKL74LGAoBBuw-sKz4jtJKDIze-VRkuLONdvDtE5vfSok8jEwaxZMkXR0jRu_fsyLy/s1600/Bhoot+Jolokia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKPO7nuwpFaPNB_xJrmeaWoxI3l4Uh2_LtrOXk0BxLbV3LbxVOS94GmOHfuYzOl0nCgq7DSlNudeKL74LGAoBBuw-sKz4jtJKDIze-VRkuLONdvDtE5vfSok8jEwaxZMkXR0jRu_fsyLy/s320/Bhoot+Jolokia.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Why Ghost ? Because the effects of biting into the chili are
not immediate! The burning sensation starts a few seconds after one has bit
into the chili and it can last for 30 minutes at least. The heat of this chili
is so potent that the Indian government has weaponized it to make gas grenades
which can incapacitate a fully grown man.
And, the locals spread it on fences to keep wild elephants out of
inhabited land. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bhoot (meaning Ghost) Jolokia (meaning Chili) is cultivated
in the North Eastern part of India. It is traditionally added to curries and
chutneys of that region. A tiny bit of the chili is enough to flavor a dish.
But, the locals have developed a high tolerance towards this heat and there are
recipes which use handfuls of whole chilies to cook meat, especially pork. In
recent times Ghost Chili has been commercialized into hot sauces, chocolate
flavors and also used as a flavoring agent in jellies and spreads. </div>
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<br /></div>
<br />
<div class="MsoNormal">
This chili may not hold the top spot for hottest chili
anymore, but it is definitely not your run-of-the-mill variety pepper. Handled
expertly, it imparts a perfume like flavor to any dish and can taste amazing
without burning you up.</div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-12300063436179847092016-12-03T03:34:00.001-08:002016-12-03T03:34:10.555-08:00How Indian Is Your Indian Food? Find Out....<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Indians don’t just love their food, but also love talking
about it. Indeed, Indian food has very interesting origins and facts connected
to it. Here are a few lesser known facts of Indian food.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Coffee, as popular as tea – especially in Southern India,
was introduced by the British. They were the first people to bring coffee into
the country and subsequently its popularity spread. And not just coffee,
tomato, potato, sugar and chili too are foreign introductions to Indian
cuisine. Chili in fact gained so much popularity in India that Indian food has
become synonymous with the use of chilies. One of the hottest varities of
chili, the ghost chili, was cultivated in India to cater to the heat loving
taste buds of India.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy4mTpOBp-vuDehTHQu6AoDLsp_XpphTAi_0eHwT3PQ4V28yH5ZDaQBDhTyaDdrkBW4Y0xl7wUep8K5TRP1yJzE_AdGNAg3EFJnDFq64N9AlUIfbivVwsyKnXDS_nzYAhQo3BdDiX_WtI/s1600/food+facts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy4mTpOBp-vuDehTHQu6AoDLsp_XpphTAi_0eHwT3PQ4V28yH5ZDaQBDhTyaDdrkBW4Y0xl7wUep8K5TRP1yJzE_AdGNAg3EFJnDFq64N9AlUIfbivVwsyKnXDS_nzYAhQo3BdDiX_WtI/s320/food+facts.jpg" width="320" /></a></div>
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The country’s love
for spicy food is evident everywhere. No wonder then that India is the largest
producer of spices in the world.</div>
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<br /></div>
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Rajma, or kidney beans, is a very popular dish of India. It
is a spicy bean curry similar to the American chili. Rajma with rice is a
staple in Northern India though it is enjoyed in all parts of the country as
well. But, very few people know that rajma is not of Indian origin. It was
brought into the country from Mexico and then found a huge fan following in
India.</div>
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India has the lowest meat consumption per person index in
the whole world. Not surprising, considering that 40 percent of the Indian
population is vegetarian and many do not even eat onion and garlic. The upside to this is that India also has the
widest range of vegetarian dishes in the world. </div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com2tag:blogger.com,1999:blog-8222867301068198507.post-57062175041598937462016-12-03T03:32:00.002-08:002016-12-03T03:32:33.853-08:00Get Your Spice Hit With Pickles<div dir="ltr" style="text-align: left;" trbidi="on">
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Adding a dollop or two of pickle is an Indian habit which
transcends regions and states. It is
part and parcel of the Indian diet and the simultaneous melding of sweet, sour
and spicy tastes add new flavor dimensions to any food.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvsxU1LPxW_CrfydkfSD7EiFVtuezty11MTtbkOYpmLFvTh7HZPsbl0jpYIE-cnw6KumjaofIpZnoRCCLsJ8V3-t3Uv7ublq-EmXeWgSfhfX1zAfaY0UkthZrCIZzxy8KXMallrDIk6K1/s1600/pickle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvsxU1LPxW_CrfydkfSD7EiFVtuezty11MTtbkOYpmLFvTh7HZPsbl0jpYIE-cnw6KumjaofIpZnoRCCLsJ8V3-t3Uv7ublq-EmXeWgSfhfX1zAfaY0UkthZrCIZzxy8KXMallrDIk6K1/s320/pickle.jpg" width="217" /></a></div>
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It is a rarely known fact that pickling is a method of
preservation that can be traced back to India. It is believed to have
originated 4,000 to 5,000 years ago. The hot Indian summers meant water
scarcity and consequently food production went down during summers. This gave
rise to the need to preserve excess food grown in winter. </div>
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<br /></div>
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The art of making pickles, or <i>achaar </i>as it is called in
India, was traditionally passed down through families by word of mouth. These
days commercial pickles are readily available, but they almost never match up
to the taste of homemade pickles.</div>
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Indian pickles are made from any variety of vegetables such
as gherkin, bitter gourd, carrots, cauliflower, ginger, garlic, onion,
jack-fruit and much more. Mixed vegetable pickle is also very common and is one
of the most popular varieties in India. Apart from these, there are also several
un-ripened fruits which are pickled, including mango, gooseberry, tamarind and
lemon. Some regions also pickles leafy greens while other places pickle chicken,
fish, prawns and mutton too.</div>
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Unlike western
pickle, Indian pickle is not just ingredients preserved in brine. Indian
pickling requires the ingredients to be first sun-dried thoroughly. Often salt
is added to hasten the process of sun-drying. The sun-dried ingredients are then
rubbed with dry spices and chili and bottled. The bottled stuff is topped with
a lot of oil and then sun-dried some more</div>
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. </div>
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There are some pickle recipes which cook the spices and raw
ingredients together instead of following the sun drying method. In fact, most
commercial pickles are made by cooking. This saves a lot of time, but it
compromises on the taste. Sadly, due to time constraints, more and more
families rely on commercial pickles these days. But, if you do get a chance to
try out homemade Indian pickles, do not miss it. It’s a spice explosion that
will leave your taste buds tickling for days. </div>
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<i>A word of caution though; pickles are high in oil and salt
and should be avoided by people who are diabetic, high blood pressure, acidity
and gastritis. </i></div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com0tag:blogger.com,1999:blog-8222867301068198507.post-33144116800798140312016-12-03T03:30:00.000-08:002016-12-03T03:30:12.722-08:00The Food Fiesta That Is Indian Weddings!<div dir="ltr" style="text-align: left;" trbidi="on">
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Everyone knows that Indian weddings are large, colorful and
have lots of pizzazz. But, quite often the one thing that most people forget to
mention is the food. </div>
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<br /></div>
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Food is an essential factor of the great Indian wedding. In
fact, food is the essential factor at most Indian celebrations and it
intensifies at weddings. Indian weddings often have as many as 15 courses
starting with refreshing beverages and ending with desserts. Not just that, in
many parts of India it is common to find several types of cuisines at a
wedding. So, while you have your basic North Indian and South Indian fare,
there are also live pasta counters, Chinese food station, Arabic delicacies and
a choice of several Western desserts. Yes, Indian wedding food is lavish!</div>
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A surprising point of Indian wedding food is that a lot of
it is vegetarian. In fact, in South India, Hindu weddings always have an all
vegetarian spread and there can be as many as 100 dishes served at the wedding.
</div>
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Northern and coastal Indian weddings will include meat,
unless the families in question follow a vegetarian lifestyle. So, chicken,
lamb and fish will always be there along with vegetarian curries and sides.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgHUXGnyP7or0URGO1CRolsmSNjT87McZIEqD1PMxKKz0n3-JA5vAqPncCeqhA1eW9P00_d8CfZvUzlyQYGqO31aX8WmUDJh3ldcaopWT_u87LJMjqo0ycGxARZ7r_08DaAqV05ERk7DT/s1600/Indian+wedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgHUXGnyP7or0URGO1CRolsmSNjT87McZIEqD1PMxKKz0n3-JA5vAqPncCeqhA1eW9P00_d8CfZvUzlyQYGqO31aX8WmUDJh3ldcaopWT_u87LJMjqo0ycGxARZ7r_08DaAqV05ERk7DT/s320/Indian+wedding.jpg" width="320" /></a></div>
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Cakes are traditionally not a part of Indian weddings unless
it’s a Christian family. But, things are changing and several couples
incorporate a cake cutting ceremony into their wedding these days. Not
surprising considering that the mithai (sweets) is where the action’s at in
Indian weddings. Any wedding worth its salt will have at least 3 varieties of
sweets and the count can go up depending on the affluence and generosity of the
host. </div>
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Calorie counting is not a strong point in any Indian
wedding. Actually, it’s not a point at all. If you are invited to a wedding, it
is expected that you will stuff yourself and go back home more rounded than
when you came in. Anything less, would be an insult to the host! </div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com9tag:blogger.com,1999:blog-8222867301068198507.post-18116982519776382372016-11-26T19:32:00.000-08:002016-12-19T04:52:39.584-08:003 Clever Tips to Pick the Best Indian Restaurant<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkryA2A3P9mqDhBkEjucHh5sLiXPJl9KcHGR8kF6dKvjtBXru3XF4jSCAb1k0M5fzDn0RYTy9_xQ14R5ljaQFET-nEblGNwBk_MxXhQt0tanOHWQRu9WwFVIgZN0aqTCpR3eQPnL6yF1D/s1600/biryni3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkryA2A3P9mqDhBkEjucHh5sLiXPJl9KcHGR8kF6dKvjtBXru3XF4jSCAb1k0M5fzDn0RYTy9_xQ14R5ljaQFET-nEblGNwBk_MxXhQt0tanOHWQRu9WwFVIgZN0aqTCpR3eQPnL6yF1D/s320/biryni3.jpg" width="320" /></a></div>
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Indian dishes have gained popularity on a worldwide basis. The spicy and healthy Indian food has become favorite of many nations like USA, UK, Australia and other parts of the earth. Many Indian restaurants have also opened up making it easy to experience the Indian taste. But many institutions do not really offer the authentic Indian recipes. Most foreigners are unfamiliar with the traditional cooking methods and unaware of the ingredients and spices used. Cheap Indian restaurant Sydney and in other places sometime just use Indian names in their menu to attract customers. But they are not really Indian dishes as they are not cooked or made in the Indian way.<br />
<br />
How to Find the Best Indian Restaurant?<br />
<br />
Follow our tips and you will be rewarded with original Indian dishes cooked in the Indian style. Also, experiment around and explore various Indian eateries around town.<br />
<br />
Check the Menu<br />
<br />
Many Indian restaurants will have a website with their menu. Browse the menu and see what dishes are on offer. Good Indian restaurants will even write the ingredients and details about each dish in their menu. You can compare them with original recipes and get an idea how authentic the restaurant is.<br />
<br />
Customer Reviews<br />
<br />
The websites sometime feature customer testimonials or reviews. You can also find restaurant review websites where people rate and leave feedback on eateries. Search with the name of the Indian restaurant to find out more about their food. Also, ask your friends around to see if anyone has eaten in that place.<br />
<br />
Time taken to Serve<br />
<br />
This is a tricky proposition. Many people get irritated and complain of slow service at restaurants. But in truth it takes some time to cook your food freshly not using ready made items. If a restaurant serves special dishes in minutes, something is wrong. Maybe they have prepared curries or ready made sauces which they use to quickly make your dish. But real cooking involves both preparation and care. It takes some time for the chef to present the authentic dish and serve you.<br />
Bonus Tip - Travel to India<br />
<br />
A surprising tip! Apart of the beauty of the land, you can taste the original flavor of Indian food. You will be able to make out which Indian restaurant is good or which is cheap Indian restaurant Sydney just by eating their food!</div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com5Ryde NSW 2112, Australia-33.815278 151.10111099999995-33.868052999999996 151.02042999999995 -33.762503 151.18179199999994tag:blogger.com,1999:blog-8222867301068198507.post-42492941012117386092016-11-26T19:28:00.002-08:002016-12-19T04:48:52.402-08:00Why is Indian Food so Popular All Over the World?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTyxnjKk9fFG6I5qaNxC1rrger4BE5Ai3s9Xh8ssKHkveoIVf1wprnbRbh2BOE0rYHZG_owvViH0R5E7S9AjEnbm-ORcWgRXjZcDILkjeKT0oWfvNzikupP-jol_2h5VsmmgU5fU6aWEf/s1600/Indian+Cuisine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTyxnjKk9fFG6I5qaNxC1rrger4BE5Ai3s9Xh8ssKHkveoIVf1wprnbRbh2BOE0rYHZG_owvViH0R5E7S9AjEnbm-ORcWgRXjZcDILkjeKT0oWfvNzikupP-jol_2h5VsmmgU5fU6aWEf/s200/Indian+Cuisine.jpg" width="200" /></a></div>
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Indian food has earned a favourite place on the global platter. People all over the world are crazy for Indian food and overseas Indian restaurants are really earning a huge profit. But what makes Indian food so popular?<br />
<br />
Of course anyone will know that Indian food is delicious and some recipes date back hundreds of years making them exotic and mystifying. But what are the other reasons? Even small Indian restaurants Ryde see a huge crowd of people who are dying for a taste of India. Let’s find out from experts why Indian flavour seems so tempting and irresistible.<br />
<br />
Recently celebrity Indian chef Kunal Kapur was caught saying in an interview to a newspaper, “Indian food is gaining a lot of popularity with Indian chefs coming up with unique things abroad. For the Western world, all of these ingredients are, to an extent, alienating. They are very inquisitive to understand what it is.” Kapur has a few cooking shows under his belt, has been a judge in Master Chef America and featured in some travel shows. He also owns his own Indian restaurant in Dubai. He considers it’s the contribution of Indian chefs who are creating a unique fusion and innovative version of traditional and regional Indian recipes and serving them to the outside world.<br />
<br />
We also have some interesting insight from Nidhi Mahajan, who recently exited from the show of Master Chef Australia. She had overwhelmed the famous judges of the show with her desi dishes and cooking skill. According to her, "Indian food has made its place on the global platform. People around the world love Indian food for its flavours and versatility.” In the same email interview she cited versatility and history of Indian food for its success. Indian cuisine is huge and, “each dish, each ingredient, has a history behind it and how it became a part of our cuisine," she said. She also viewed higher awareness about Indian food as another cause of its popularity. People are realizing Indian food is not fattening or unhealthy. Daily Indian cuisine is in fact health promoting and not at all oily, hot or time taking to cook.</div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com1Ryde NSW 2112, Australia-33.815278 151.10111099999995-33.868052999999996 151.02042999999995 -33.762503 151.18179199999994tag:blogger.com,1999:blog-8222867301068198507.post-62525265818953649032016-11-26T19:25:00.000-08:002016-12-19T04:50:57.066-08:002 Delicious Indian Fritters that can be Made Instantly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgei5nQFZnaSjcDUGBwiMVIwZyspASqcs9sl5Wc3BcLcqAGm2CW86TM_8OnKBy6k13oFsV4i8YuCQzA68ZzyPj1IPow4vhR-zvw1PU-TFwCqxqmfqinM49dDynO21ukISYIBUhNL0Ke1bck/s1600/Oriental-Veg-Supreme-Menu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgei5nQFZnaSjcDUGBwiMVIwZyspASqcs9sl5Wc3BcLcqAGm2CW86TM_8OnKBy6k13oFsV4i8YuCQzA68ZzyPj1IPow4vhR-zvw1PU-TFwCqxqmfqinM49dDynO21ukISYIBUhNL0Ke1bck/s320/Oriental-Veg-Supreme-Menu.png" width="320" /></a></div>
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India is the land of hot and spicy food. Like many countries, fritters are really popular in India and served along tea and drinks or just as appetizers. There are locally known as pakoda or pakora or bhajji. Today we are going to teach you the recipe of 2 quick and lip smacking Indian pakodas or fritters that can be prepared in a short time. It is the great alternative of ordering food from family Indian restaurant Sydney and surprise your guests instantly!<br />
<br />
<b>Bengali Onion Fritter</b><br />
<b><br /></b>
<b>Ingredients</b><br />
· 2 big onions<br />
· 2 green chilies cut into fine pieces<br />
· ½ cup gram flour<br />
· ¼ cup rice flour<br />
· A pinch of baking soda<br />
· Salt and chili powder to taste<br />
· Oil<br />
<br />
<b>Process</b><br />
1. Cut the onion into moderate pieces and add salt to it. Let it sit for 5 to 10 minutes.<br />
2. Take a bowl and add the rice and gram flour, onion, pieces of chili, salt and chili powder and add a little water. Mix well and prevent adding more water and keep the mix semi dry.<br />
3. Heat some oil in a pan and add a small ball of the mix. Add in more and deep fry them till they are brown and crispy.<br />
<br />
<b>Cauliflower Fritter</b><br />
<br />
<b>Ingredients</b><br />
· 1 cauliflower<br />
· ¾ cup corn flour<br />
· ¾ cup rice flour<br />
· 2 tablespoon chili powder<br />
· 1 tablespoon cumin powder<br />
· Salt to taste<br />
· ¼ tablespoon Asafoetida<br />
· ¼ tablespoon turmeric powder<br />
· Oil for deep fry<br />
<br />
<b>Process</b><br />
1. Cut the cauliflower in separate medium sized pieces. Ensure every piece has moderate floret size.<br />
2. Take a big bowl and boil the pieces of cauliflower in salt water. Keep it boiling for 2 minutes, remove it and drain the water.<br />
3. In a bowl put in all the flour, salt and other ingredients. Do not put any water.<br />
4. Now take the cauliflowers and dip it in the powder completely. The pieces will be wet enough to retain the mix. Otherwise sprinkle a little water to make the mix stick to cauliflower pieces.<br />
5. Heat oil in a pan for deep frying. Put the cauliflower pieces one by one and fry till golden brown.<br />
<br />
<b>Serving</b><br />
· As both items are deep fried, place them on paper napkin to drain extra oil<br />
· Sprinkle some chat masala on top of them<br />
· Serve hot with ketchup<br />
You can also try these snacks in a family Indian restaurant Sydney if you are too lazy to make them yourself!</div>
</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com2100 Blaxland Rd, Ryde NSW 2112, Australia-33.8136032 151.10559839999996-59.335637700000007 109.79700439999996 -8.2915687000000027 -167.58580760000007tag:blogger.com,1999:blog-8222867301068198507.post-70729105220353672032016-11-21T11:47:00.000-08:002016-11-21T11:47:50.988-08:00Family Indian Restaurant Sydney<div dir="ltr" style="text-align: left;" trbidi="on">
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Indian chutneys are more than just a condiment to flavor food. Chutneys have a multi-purpose role in Indian cuisine. They are relishes, they can be main courses and they can act as dessert as well.<br />
The word chutney is an extension of the Hindi word ‘chaatna’ which means to lick which is exactly howb chutneys should be enjoyed. You lick it off your fingers! Chutneys are a flavor bomb with spices and sweet, hot and tart tastes rolled into one. The main flavors range from seriously hot chutneys to sour ones, bitter chutneys and also sweet chutneys.<br />
<br />
The original Indian chutneys were made of uncooked fruit ground into a paste with herbs and spices. With time the simple fruit pastes evolved into cooked forms of chutneys with vegetables joining the melee as well. Indian chutneys are meant to be had fresh and are not used as a means of preserving food, as is common in the UK.<br />
<br />
A few basic chutneys such as mint or coriander chutneys are well recognised around the world as dips. These hot and flavorful chutneys work as meat sauce as well and add a new dimension of taste to food. Fruit based chutneys are either sweet or a little tart. Sweet chutneys are usually had after meals, as a part of dessert. The tart ones are enjoyed more as a side dish. Savoury chutneys, usually made from vegetables and herbs, are part of the meal itself. It is a tasty way to include greens in your diet.<br />
There is however no hard and fast rule to enjoying chutneys. There are those who love a bit of sweet chutney along with a fiery chicken curry and others who’d rather lick a bowl of tart chutney after their meal, than go for a dessert.<br />
<br />
Enjoy the chutney in all its forms for an Indian experience that is unique and delicious!</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com1Ryde NSW 2112, Australia-33.815278 151.10111099999995-33.868338 151.02008699999993 -33.762218 151.18213499999996tag:blogger.com,1999:blog-8222867301068198507.post-49219071103694139182016-11-21T11:35:00.001-08:002016-11-21T11:35:50.085-08:00Best Indian Food Restaurants in Sydney<div dir="ltr" style="text-align: left;" trbidi="on">
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Mughlai cuisine is a rich and fragrant variety of dishes which have their roots in the royal heritage of India. They consist of dishes which originated in the kitchens of the royal Emperors of the country. In fact, most of North Indian cuisine is predominantly influenced by the Mughal style of cooking.<br />
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Mughlai is a delicious fusion of Persian cuisine and ancient Indian cuisine. Though the name Mughlai suggests that this cuisine was brought to Indian by the Mughals, it was actually introduced much earlier during the Delhi sultanate period (1206). The Mughal empire, which started with Babar in 1526, reintroduced this cuisine, fused it with existing food traditions and came up with a new style of food which combined Persian style of cooking with Indian ingredients. This fusion food went on to become the Mughlai cuisine as it is known today. Among all Mughlai food, kebabs and biryani are probably the ones which have accrued most popularity worldwide. Some other Mughal influenced dishes include tandoori, koftas, naan, halwa and korma.<br />
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Mughlai food is characterized by rich aromatic spices and liberal use of nuts and dried fruits. The tastes may range from mild creamy gravies to hot, spicy flavors. So, while you start off your meal with a hot shorba (soup), the main course can be a spicy tandoori chicken and finish off with a creamy halwa for dessert.<br />
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Saffron, cinnamon, nutmeg, cardamom and cloves are the used in almost all the dishes. Gravy bases range from a mix of fried onion and garlic paste to light cream, milk or nut paste. Gravy is usually abundant in Mughlai food, pairing it well with rice or breads.<br />
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Although Mughlai food is available throughout most of India, the best<a href="http://www.mantraindian.com.au/"> Mughlai restaurants</a> are in Northern India, specifically in Delhi and Lucknow.<br />
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Food lovers must make it a point to try out Mughlai cuisine at least once in their lifetime. Not only is it steeped in royal history, the food tastes mind-blowingly delicious!</div>
Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com6Ryde NSW 2112, Australia-33.815278 151.10111099999995-33.868338 151.02008699999993 -33.762218 151.18213499999996tag:blogger.com,1999:blog-8222867301068198507.post-30957914842800554942016-09-19T03:22:00.000-07:002016-09-19T03:43:38.147-07:00What is Australia’s Favourite Indian Dish?<div dir="ltr" style="text-align: left;" trbidi="on">
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Do Australians love Indian food? We raked up the internet
for statistics, news, articles and opinions of Australians to discover one
thing – Australians Love Indian Food! The sumptuous and lip smacking Indian recipes
have gained a huge popularity in the country from the 1960s. Australia has a
strong Indian population of 5, 00,000 and there are many Indian restaurants andIndian takeaway Ryde and in other cities. An Australian hotel industry website
lists around 230 Indian restaurants operating just in Melbourne! You can
imagine how fast the craze for Indian food is growing!</div>
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<b style="mso-bidi-font-weight: normal;">Australia’s Favourite
Indian Dishes</b></div>
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The most favorite Indian dishes of Australians consist of
Butter Chicken and Beef Vindaloo. Vegetarians go for Veg Korma and Dhal
(lentils) which are always popular in India. Australians generally liked their
spices low, but now have become more adventurous in exploring the Indian
flavor. Recently many Australians participated in a question on Quora deciding
Australia’s most loved Indian Dishes. It turned out Indian bread called Naan
and rice preparations like Pulao and Jasmine Rice are much preferred. The Kiwis
also like to order quick and delicious Indian snacks like Samosas, Bhajjis,
Pappadams from Indian takeaway Ryde which they enjoy heavily. Items like
Chicken Tandoori, Chicken Tikka, Lamb Rogan Josh, Veg and Chicken Korma are
also hugely popular. </div>
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<b style="mso-bidi-font-weight: normal;">The New Trend in
Indian Dishes</b></div>
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Indian restaurants have been successful in making their
place in Australia since the 1970s. But recently the trend has shifted towards
bringing in the regional dishes of India to Australia. Most of the restaurants
are owned by Indians who are now experimenting with the <a href="http://www.mantraindian.com.au/menus/">traditional Indian recipes</a>. Special dishes from various parts of the country are being introduced
in a completely new form and heightened taste by the magic of Indian chefs. You
can find special South Indian or North Indian food and also specialties of
other regions.</div>
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<b style="mso-bidi-font-weight: normal;">Rise in Popularity of
Home Cooked Indian Food</b></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">The supermarkets in Australia now stock Indian
spices and ingredients. You will also find ready to make sauces where you just
need to add the meat or vegetables. Now you can have the pleasure of indulging
in the original Indian taste right at your home!</span>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com42100 Blaxland Rd, Ryde NSW 2112, Australia-33.8136032 151.10559839999996-33.8663782 151.02491739999996 -33.760828200000006 151.18627939999996tag:blogger.com,1999:blog-8222867301068198507.post-11842450547813314652016-09-12T04:13:00.000-07:002016-09-12T04:13:10.961-07:00Have You Tasted These 5 Amazing Indian Traditional Dishes?<div dir="ltr" style="text-align: left;" trbidi="on">
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India has been the land of spices and flavor from the
beginning of its civilization. Indian food is famous all over the world and
every Indian restaurant in Sydney becomes crowd packed in the evenings for
their delicious dishes. Today we are going to list 5 lip smacking traditional
Indian dishes that you must try at least once in your life.</div>
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<b><span style="color: blue;">Biryani</span><o:p></o:p></b></div>
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A recipe cooked by the Mughals is now popular everywhere in
the world. Marinated meat is prepared in aromatic rice flavoured by different
spices including saffron and turmeric. It is cooked for a long time over low
heat to achieve the mouth watering taste.</div>
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<i>Ideal for: Big dinner
parties and gatherings for a fulfilling meal.<o:p></o:p></i></div>
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<b><span style="color: blue;">Dhosa</span><o:p></o:p></b></div>
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This simple yet light dish from South India is also a craze
in the country itself. An outer layering of rice batter is turned crispy and
filled with vegetables like potato, carrot, etc. It is then rolled and served
with traditional South Indian chutneys and Sambar.</div>
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<i>Ideal for: Light yet
filling breakfast, snacks or food on the go.<o:p></o:p></i></div>
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<b><span style="color: blue;">Gulab Jamun</span><o:p></o:p></b></div>
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Now a change of taste! We are talking about a yummy sweet
which comes in a cute ball shape. It is made of dried milk and cooked in sugary
syrup and served hot. </div>
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<i>Ideal for: The perfect
dessert or pop one anytime when you get the sugar rush!<o:p></o:p></i></div>
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<b><span style="color: blue;">Chicken Tandoori</span><o:p></o:p></b></div>
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Even the mention of chicken tandoori makes you drool! It is
one of the most ordered dishes in any Indian restaurant in Sydney. Chicken is
marinated for many hours in a paste made of curd, spices, and other
ingredients. It is then traditionally roasted in a clay oven which renders its
authentic flavor.</div>
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<i>Ideal for: Great
appetizer; also makes a lovely combination with drinks.<o:p></o:p></i></div>
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<b><span style="color: blue;">Palak Paneer</span><o:p></o:p></b></div>
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The Palak Paneer is one of the most favourite dishes for
Indian vegetarians. Cottage cheese is cooked in a tasty curry of tender spinach
and other spices to create a unique dish. It is tossed up with onions, cumin
and ginger in the end. Order yourself a plate next time you visit an Indian
restaurant in Sydney.</div>
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<i>Ideal for: Forms a nice pair with rice or can be eaten with bread. </i></div>
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Anonymoushttp://www.blogger.com/profile/09471759206902141794noreply@blogger.com3Sydney NSW 2112, Australia-33.8688197 151.20929550000005-33.895188700000006 151.16895500000004 -33.8424507 151.24963600000007