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i:ba cafe and restaurant in Varanasi | a taste of Japan in the city of Gods
I was going through the old pictures of Banaras I have clicked over the years and stumbled upon a bunch of pictures of this quaint Japanese cafe and restaurant from our visit two years back. Yes, I had...
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fish curry in a tomato gravy | tamatar wali machhli
Tomatoes lend a wonderful flavour to fish steaks when simmered for some time. I usually like fish with bones and skin for my curries as the skin and bones bring all the flavours of fish alive. I...
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doli ki roti | a deep fried flat bread from Multan that uses spiced sourdough...
A dear reader of this blog had requested the recipe of Doli ki roti long back and I had been planning to post the recipe since then. I made doli ki roti a few times since then but could not click...
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singhade ka achar | pickled water chestnuts in Indian spices
Singhade ka achar (pickled water chestnuts) is one of those seasonal pickles that very few people make. In fact pickling was mostly associated with aam ka achar, bhari mirch ka achar or nimbu ka achar...
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fresh water chestnuts curry for fasting | 2 ways with fresh water chestnuts...
Fresh raw water chestnuts or Caltrops are in season and thankfully we get them here in the capital too. Apparently Delhi has a lot of 'rainwater' bodies around the city too and the singhada comes from...
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everyday subzi: palak paneer recipe | 3 ways to make palak paneer
I never thought I should be sharing a palak paneer recipe on my blogs. It was too ordinary everyday recipe that I thought everyone would know. After all you don't need any special skill to make palak...
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gudpaarey, gud waley shakkarpaarey | fried pastry coated with jaggery
Our Diwali has always been quite and this time was no exception. Yes we try and do the mandatory spring cleaning on the pretext of welcoming the Goddess Laxmi, get some earthen diyas and some tealight...
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Dev Diwali in Banaras and Loi Krathong, the festival of floating lights in...
Dev Diwali was recently celebrated in Banaras and Ganga Mahotsav has just concluded. The holy month of Kartik is the season of festivities and the rituals of connecting with the Almighty in one way or...
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witnessing some old English classics at 1911 restaurant at The Imperial as a...
New Delhi became the capital of British Raj in 1911 when the King George V and Queen Mary coronated the new capital after being shifted from Calcutta to Delhi, henceforth called New Delhi. The...
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mungodi wala palak ka nimona | spinach curry with lentil dumplings
We have a lot of nimona recipes on Banaras ka Khana and if you have been following this blog for some time you would have come across this spicy matar ka nimona, the tender peas nimona, mungodi wala...
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palak chane ka shorba | spinach and black chickpeas winter stew
I did not realise I have so many winter recipes of beans and greens cooked together in my drafts. I was reminded when someone asked me how do I eat so much spinach and beet greens when I was buying my...
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chukandar ke patton wala rajma | palak wala rajma | kidney beans cooked in...
I love rajma and make it in so many different ways that whenever I soak some rajma to cook I have to plan the way I will be cooking it the next morning as I rarely depend on one specific way to cook my...
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a virtual tour of dalmandi of Banaras | the lesser known places of Banaras
No tourist or traveler visiting Banaras thinks of going to Dalmandi. Most of them have never heard about this bustling place but I am always a little curious about this old world market located in the...
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tamatar chaat trail in Banaras and recreating the recipe of tamatar chaat
I have made tamatar chaat earlier and have been wanting to make it again and again. Tamatar chaat or tamatari is a delicious chaat from Banaras that is said to be a secret recipe. The reality is that...
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Recipe of Kamal gatte ka halwa : Lotus seeds Indian pudding
Kamal gatta is the lotus seed or lotus nut that comes out of the conical fruit of lotus species (Nelumbo nucifera). Many people call Makhana as lotus seeds but that is wrong. Makhana or Foxnut belongs...
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Earthen pots in my kitchen | how to use earthen pots and recipe of handi wala...
The potter’s wheel has always brought a sense of mystic bewilderment. The way those deft hands shape delicate smooth wet earth over the spinning wheel and then how the dried earthen pots are fired at...
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saag paneer | laal chaulai paneer ki bhurji | red amaranth and paneer stir fry
Paneer, eggs and boiled chickpeas in the fridge are the best ingredients to make a nourishing meal in a jiffy. Of course I stock my greens in many ways too so I can cook our meals quickly. Having...
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Kali gajar ka halwa | black carrot halwa
There are very few places in Uttar Pradesh where you still get kali gajar ka halwa. One of those places is the Moti Mahal (restaurant and chaat place) in Hazrat Ganj Lucknow where you get kali gajar ka...
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Flavours of Kashmir at Latest Recipe, Le Meridien, Gurgaon
We get very few opportunities to learn from maestros. Learning about a cuisine considered as awe inspiring as Kashmiri is an opportunity I can't miss. Kashmiri cuisine has been awe inspiring for me...
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my experiences at Suryagarh Jaisalmer, the royal luxury hotel in the midst of...
The thought of Rajasthan brings a splash of colours in my mind, soulful music by Manganiars and Kalbelia dancers apart from the fiery food. All these powerful images in the background of almost...
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