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amle ka achar : Indian gooseberry pickle recipe and significance of Amlaki...
Amla, Amlaki or Indian Gooseberry come in the season when winter is just about to start and we keep getting amla throughout the winter season. My grandmother used to call Amla as sacred fruit and as a...
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sooran (zamikand) ki chutney | a raw chutney with Elephant foot yam
Chutneys are a great way to bring some tangy flavours in a meal, a condiment much needed when the meal is otherwise plain. Some people take pride in serving several types of chutneys in one meal but it...
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bhatt ka dubka | a curry made with local black soybeans from Uttarakhand
I have been traveling a lot and that has caused a serious lack of recipe updates on Banaras ka Khana. I regret not posting all the recipes I keep cooking in my kitchen and many more recipes that I...
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chane ki daal paneer wali | split chickpeas cooked with tomatoes and paneer
This chane ki daal with paneer cubes is one of those favourite recipes that make my life easier, meals tastier and keep my eating resolutions in place. All at once trust me. This chane ki daal is made...
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orange rasgulla recipe | traditional rasgulla soaked in fresh orange juice,...
I don't eat much desserts but rasgulla and rasmalai is one of my favourites among Indian sweets. And like other desserts of my choice I like them really mildly sweet. That is the reason I prefer making...
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Shahjahanabad ki sair ; a food festival of old Delhi's cuisine at Ssense, The...
It is always a privilege to be talking to someone who has raised foodie kids. That means you are talking to someone who has been foodie as a kid and has imbibed a lot of flavours since childhood, has...
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Shiv Sagar comes to Delhi : our experience of the street food served in a...
Shiv Sagar from Bombay is here in Delhi and that too just a 15 minutes drive from home. When we decided to go there for a dinner early this week Arvind was not too keen saying it is a vegetarian place...
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gogji mutton | a simple stew with turnips and mutton cooked the Kashmiri way
I don't know if a true blue Kashmiri would approve of this stew but for me this Gogji Mutton curry speaks of winters. This simple stew is so good for a winter dinner, so warming that you would feel...
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bisibele bhath : the southern khichdi we loved even in the simplest way
Bisibele bhath recipe used to feel very complicated whenever I saw it on other blogs or when friends explained it to me. Roasting a lot of spices separately, powdering them and then cooking a few more...
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everyday daal : chane ki daal bathue wali | sagpaita cooked with split...
Sagpaita is a name given to all lentils cooked with winter greens. Spinach, Chenopodium (bathua), Fenugreek greens (methi), Chane ka saag (chickpea greens) or a mix of spinach and dill leaves,...
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chukandar gosht | mutton stew with beet roots and leaves
Chukandar gosht or mutton stewed with beet roots and leaves is one dish that looks really good on the table. Meats stewed slowly with vegetables is a Muslim way of cooking meats as much as I understand...
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Rivaayat, a royal Awadhi food experience at Saffron, Trident, Gurgaon
Awadhi food is close to my heart as I have spent a major chunk of my growing up years in Banaras and even the vegetarian food there has the Mughlai Awadhi influence. Probably it was the geographical...
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Rivaayat is revival of tradition : tasting some traditional flavours from...
Yes, I went for another Rivaayat dinner hosted by Threesixty at The Oberoi, New Delhi. As I mentioned in my last Rivaayat experience at Trident Gurgaon, this initiative by The Oberoi group is a way to...
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urad daal aur sowa ke pakode | lentil fritters with dill leaves
Daal ke pakode is a winter snack made with tea or coffee in the evenings or for weekend breakfasts in many homes. Weekend breakfast mostly becomes a brunch for us but we normally don't cook elaborated...
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everyday subzi : baingan sowa-methi ki subzi
Baingan or brinjal is one of the favourite vegetables I can eat in any form. Not only because I love baingan myself but also because baingan responds so well to different treatments given to it. Grill...
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paya shorba recipe, the slow cooked goat trotters with Indian spices
Paya shorba is nothing but a stew cooked with lamb trotters or goat trotters. This is the best bone broth that is simmered with some spices to make a gravy or shorba that tastes rich and is very...
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malaiyyo trail in Banaras | where to get the best malaiyyo in Banaras
We were in Banaras for a week to meet friends, family and have a good time generally. But the most encouraging part of this visit was the thought of malaiyyo that we were hoping to taste after so many...
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kathal ki sookhi masaledar subzi made with minimal oil
For some reason Kathal (jackfruit) ki subzi is a Holi tradition in many vegetarian families in Eastern UP. The hardcore non vegetarians cook a spicy mutton dish to set off the gujhia nd malpua...
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Bihari ke chai-samose aur bharva tamatar bonda : memories from our BHU days
This is not going to be a recipe post but a major food related nostalgia. I was in Banaras last month and I went to the few places we used to throng during our college days and later during research...
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travel and food stories : Raju's cottage in Goshaini, Himachal Pradesh, a...
Unwind the distress of urban life, unlearn the acquired circadian rhythm and undo the toxic damage done by the city life is what you intend when you head to such a place. I feel we do so much damage to...
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