Earthy mushrooms, stuffed, pair well with the fresh cream and hung curd-cheese sauce.
A recipe for starters for your weekend menu.
India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into particulalry tasty delights.
Chef par excellence Satish Arora recalls his days working as a chef to prime ministers to Chandrima Pal.
This paneer in a thick, silky, yoghurt-based gravy is food blogger Sangita Agrawal's favourite dish.
From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is heating up amid the boom in air travel with the waning of Covid-19. On Monday, Air India, which was taken over by the Tata Group on January 27, unveiled its new domestic in-flight menu comprising gourmet meals, new appetizers, desserts, and local dishes. Air India's economy class passengers would now be served dishes such as Mushroom cheese omelette, Dry jeera aloo wedges, and Garlic tossed spinach and corn for breakfast, and Vegetable biryani, Malabar chicken curry, and mixed vegetable poriyal for lunch.
Stop what you're doing and look at these food pix!
Gastronomic tourism is the act of travelling for a taste of the place, in order to get a sense of the place.
From India's first Vietnamese restaurant to a molecular restaurant, Gitanjali Gurbaxani lists her choices for a monsoon treat in Bengaluru.
'When I least expect it, I start to find traces of India in foreign lands.'
'It should be considered one of the primary cuisines on Earth,' Zorawar Kalra tells Avantika Bhuyan.
'India today has to fight many a battle, all of which cry out for innovation. This is where the experience of the Diaspora could be the most productive well-spring.'
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