A connoisseur of gastronomy was congratulated on his appointment as a director of of indirect contributions at Perigues: and, above all, in the pleasure there would be living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. “Alas !” replied with a sigh the sad gastronomer, “can one really live at all… Read more →
Before I start rushing you through the recipes, may be answering the 3 W-s will be helpful.
And believe me, a good piece of chicken can make anybody believe in the existence of God. – Sherman Alexie, The Absolutely True Diary of a Part-Time Indian. Last weekend, in our search for God, we came up with a new way of styling party style chicken drummettes in a somewhat different way, using an altogether different set of spices… Read more →
Both sides of my family had come from Ireland in the 19th century for the same reason: there was nothing to eat over there. Since then, I’ve tried to make up for the potato famine by making the potato the only vegetable that passes these lips. – Art Donovan. If you’re like this American footballer, you’ll always find interesting ways… Read more →
As a child just learning to read, “The Enormous Turnip” was one of my most favorite bedtime stories. How people of various age groups with the help of some members from the animal world as well pulled out an enormous turnip from the garden and sat down to a savory meal together was a fun read. I guess my love… Read more →
The Indian Chinese, or even more specifically, the Bengali Chinese style cuisine has been a gift from the Kolkata China Town to the rest of the world, all Thanks to the early Chinese settlers of Kolkata and the innovative minds of Bengali chefs and gourmets. Indian Chinese style cooking has evolved over the years and holds a universal appeal for every… Read more →
Bongs (slang for Bengali) can’t think of (read don’t appreciate) any chicken recipe that doesn’t include onions and ginger. The Bengali tongues have developed a sort of a muscle memory that makes us believe a good chicken dish can only be cooked with onions and we’re no exceptions. Yet, on a weeknight when we realized our this week’s grocery shopping… Read more →
For those of you who’re wondering how well all three go together, let me assure you they actually go great ! The sweetness of whiskey blended with the spicy kick from the Schezwan sauce imparts a beautiful flavor to the fishy character of prawn and elevates the seafood to a whole new level. Still not convinced ? Try out this… Read more →
For those relentlessly looking for healthy eating options, Zucchini comes as a great package: with well known anti-carcinogenic, anti-hypertensive, and anti-inflammatory properties, Zucchini serves as a rich source of Manganese and offers protection against high blood pressure, heart attack and risk of stroke.
Chicken Karaage, best known as “Japanese Fried Chicken” is one of Hubby’s favorite Japanese dishes. He had fallen in love with this dish during one of his zillion trips to Tokyo and had introduced me to the American fusion version of it. This left me wondering whether an Indian version is possible too!