“One cannot think well, love well, sleep well, if one has not dined well.”
Roasting small chunks of meat is a process dating back to antiquity. Evidence of hominin use of fire and cooking in the Middle East dates back as far as 790,000 years. In the end, it doesn’t really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.
While I was posted at Jharkhand zonal office, I used to travel sometimes to Lohardaga, Latehar, Palamau, and Garhwa districts of Jharkhand from Ranchi and a small town named Kuru (कूड़ु), around 60 km from Ranchi, used to be my regular stop. There is a T-junction at Kuru. The road goes straight to the bauxite city of Lohardaga, while the right one heads towards Betla, Latehar, and Daltonganj. There are a few sweet shops selling famous chhena toast and dhushka.
Truffles have gained widespread attention in the culinary world lately, becoming a favourite among chefs and food-lovers alike. Not to be confused with the chocolate confectionery of the same name, truffles are a type of fungus that grows near the roots of certain trees.
Sorshe Ilish (Hilsa with mustard gravy) is an authentic Bengali dish made with mustard seed paste. It’s a traditional Bengali dish. The dish is popular among the people in West Bengal and Bangladesh. Nothing is more blissful than a plate of steamed rice with ilish fish with mustard gravy. The flavour of mustard and the taste of ilish is just made for each other. Anyone fond of fish, will truly obsess over the Ilish for the rest of their lives.
I am presently staying in Delhi and my parents came to visit me recently. I have always been excited about live on-the-table grill as I have never had a chance to have one at an authentic restaurant before. We booked a table in Barbeque Nation at DLF Saket via their mobile app. We reached the Barbeque Nation at 19:00 hours where we were welcomed and escorted towards our reserved table.
Nolen gurer ice cream is not like the usual ice cream. It’s a fusion masterpiece, blending traditional sweet notes with creamy textures. Apart from its heavenly taste, the gooey yet slippery, finger-licking consistency of the nolen gur elevates the experience of consuming it to a sinful level.
Basbousa is a traditional Middle Eastern sweet: spongy, semi-soft semolina cake garnished with almonds or coconuts.
Yesterday, when we went for our lunch at a restaurant, we decided to have quzi. Quzi is a delicious dish and I love it very much. Whenever you take seat at any restaurant in Baghdad, they will first serve you with soup and a large selection of salads and plentiful amounts of breads.
Masgouf is one of the most popular Iraqi dishes – traditionally cooked on the shores of the river Tigris, a seasoned butterflied carp cooked next to an open fire. Originating in the basin of the Tigris and Euphrates rivers, grilled fish has been around since the Babylonian times. It's one of those unique, exotic foods you just have to try in Baghdad.
Popularly known as ganne ka ras, the sugarcane juice is not just another drink, but one of the healthiest drinks that you could lay your hands on. It is a healthy, raw, natural, whole plant food that heals and restores our bodies. Freshly extracted juices contain live enzymes and nutrients that are easily absorbed by the body for quick nourishment. Raw sugarcane juice is in fact nature's perfect wonder food. It hydrates the body instantly and helps in regaining energy.
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