Saturday , 18 November 2017
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Chanterelle Toast Simple

chanterelle-Tamara de laval - Chanterelle toast

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 ...

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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 ...

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Rendezvous at SAJ

saj_malmo_sweden_foodrecipes

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 ...

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Spicy Chayote ‘ChowChow’ Stew

Chayote

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 ...

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Nagamese Cuisine – Galho

An Introduction to Nagamese Cuisne: Part 1 Nagamese 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. ...

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Mouthwatering Bengali Bhetki Paturi

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 ...

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Parsi Delight – Lagan nu Custard

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 ...

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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 ...

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Shahi Enchor Curry (Green Jackfruit curry)

enchor

Tender Jackfruit (Echor in Bengali) Although one might hate the summers for the blazing sun and the scorching heat, one surely loves it in no less measure for the variety of fruits that one gets to savour during the summers and waits eagerly round the year for it. Of the many fruits that grow well especially during the summers, jackfruit ...

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Fale – Savouring the taste of Himalayan Cuisine

himalayan cuisine

Recipe & Photography: Sumon Majumder I have always been fascinated by mountains and hills. Time and time again, I find the mountain-side drawing me towards it. And each time I visit the mountains, I learn something new; something I’d never known and come back with fresh memories to cherish later on. This time, it came in the shape of a ...

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