Article: Mitali Nath and Shashwat Srivastava Welcome to Goa SIOLIM Siolim is a beautiful village on the roads Sodiem and Marna, and is close to the centre of the city, Mapusa, which is only ten minutes away. It has all the lovely houses and fields that are a clear giveaway that it’s Goa. The Homestay is near the ...
Read More »Risotto a la Buttercup
Article: Tamara De Laval Photography: Tamara De Laval Boil Rice or Risotto Rice Peel a Buttercup Pumpkin, cut into squares cut some Champignons into smaller pieces cut red onion into small pieces fry all in butter and add salt pepper and if you want any other spices that suit this dish when the rice is ready pour all together ...
Read More »Chanterelle Toast Simple
Article: Tamara De Laval Photography: Tamara De Laval 2 Mushroom Recipes: Recipe 1: Ingredients : champignons, red onion, green spring onions, garlic, sour cream, chili, japanese soya. Black pepper, herbal salt Fry the champignons ( or yellow chanterelles if available ) in butter quite slow and long time until they have a almost crispy surface and then add finely chopped ...
Read More »Sheer Khurma
Article: Arunita Datta Photography: Arunita Datta The first time I had Sheer Khurma was at my friend Rabiya’s place during Eid. The memory of that evening was imprinted in my mind not just because it was my first Eid invitation but also because of her warm hospitality, which was reinforced with her Sheer Khurma. Literally it means “milk ...
Read More »Rendezvous at SAJ
Photo Story By Kaur Chimuk Location: SAJ, lantmannagatan, Malmo, Sweden Food: Readymade Shawarma Chicken (kycklingtallrik med pommes and gronsaker) Type: Take and away / Fast Food The Kitchen Recipe: Readymade Shawarma chicken French fries Olive oil Cucumber Onion Cabbage Sweet chili Dressing: Adding Ketchup Mint with garlic Home made mayonnaise Red hot sauce Kaur Chimuk is a ...
Read More »Spicy Chayote ‘ChowChow’ Stew
Recipe & Photography: Brinda Bungaroo Chayote, also known as “Chow Chow”, is this lovely pear shaped light green vegetable of gourd family. It is one of the well-recognized vegetables in Mauritius, mid-American regions and in some southern US states like California, Louisiana, and Florida. Chowchow is a perennial vine that climbs by clinging and it needs a well-drained moist soil ...
Read More »Naga Cuisine – Galho
An Introduction to Naga Cuisne: Part 1 Naga cuisine refers to the food of the Naga people, that is, those who are from the state of Nagaland which is situated in the North-eastern region of India. There are sixteen main tribes of Nagaland and each of them has a distinct style of cooking which makes Naga cuisine very, very wide-ranged. ...
Read More »Mouthwatering Bengali Bhetki Paturi
Recipe: Amrita Banerjee, Photography: Saugata Banerjee Bengali recipies is an all time favourite for its spicy, aromatic and mouthwatering flavours for fish. Bengali food generally consists of a variety of fish delicacies. Among these a royal famous and traditional Bengali favourite is bhetki paturi. The word ‘paturi’ comes from the bangla word ‘paata’. Marinated fish fillets wrapped in banana leaf ...
Read More »Parsi Delight – Lagan nu Custard
Parsi Wedding Story Now, a Parsi wedding is no quiet ceremony. It is known to be an event much celebrated; a lavish affair and a Parsi delight altogether. The ceremony takes place with mirth and laughter in front of guests, or an Anjoman (assembly) that is arranged to bear witness to the special event. A Parsi wedding greatly relies on ...
Read More »Green Mango Chutney
It wouldn’t be surprising if you’d seen me talking at length before about how summertime is all about mangoes, all kinds of mangoes: ripe-unripe, Chausa, Himsagar, Alphonse; used in all sorts of dishes in all sorts of ways- well, not literally, you know- be it Dal (lentils), pickles, chutneys, curries, drinks, desserts…the point being, summertime means MANGOES here in Bengal ...
Read More »