tag:blogger.com,1999:blog-45749140072964407962024-03-10T04:14:27.079-07:00Gastronome By ChoiceGauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-4574914007296440796.post-25351942621754416382013-02-27T02:57:00.000-08:002013-02-27T23:41:30.132-08:00ID'S Burmese Tomato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">I'm truly blessed to have a lot of foodie friends and ID is one such friend. You can never have a conversation with him, which atleast once steers towards a great dish that he tried or a good restaurant that he visited. You can also count on him, to get some of the most amazing recipes from chefs and then try them at home, maybe giving his own twist to it. So when he came back from his Goa vacation a few months back and raved about this Burmese fusion restaurant that he dined at, it wasn't unusual. Of the entire trip, the dish that he fell in love most with was a Burmese tomato salad. So much that he tried it at home, called me up to tell me how much his better half loved it and then followed it by emailing me the recipe. As luck would have it, my better half was calling two of her BFF's home for drinks, small bites and huge chunks of gossip (though she will say catch-up). I had other plans for the evening with my friends at another place, and though I cooked up a few snacks, before I left I decided to give the Burmese tomato salad recipe a try. It was my own small way of letting the girls know that they should have a good time and food should be the last of the worries. My phone didn't stop buzzing that evening, with my better half telling me how great the salad was. She raved about it the next day too. No surprises, that there was none left over, and I had to make a fresh batch again. Yes, I did call him to tell him that the salad was perfect and to thank him for a great recipe. </span></div>
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<span style="font-family: inherit;">I haven't tried to find out if its an authentic traditional recipe or the restaurant recipe but it's a great recipe, and that is what matters.</span></div>
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<span style="font-family: inherit;"><b>ID's Burmese Tomato Salad</b></span><br />
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<span style="font-family: inherit;"><b>Ingredients:</b></span><br />
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<span style="font-family: inherit;"><b>NAHM JIM DRESSING:</b></span><br />
<span style="font-family: inherit;">Garlic, Chopped - 20 grams</span><br />
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Fresh Lemon Juice - 2 tablespoons</div>
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Salt - 10 grams</div>
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Red Chilies, Chopped (I use the thin red chilies) - 10 grams</div>
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<span style="font-family: inherit;"></span>Water - 1 tablespoon<br />
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<span style="line-height: 18px;">Kafir Lime Leaf, Chopped - 3 pieces</span><br />
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Breakfast Sugar - 1 tablespoon</div>
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<b>For the Salad:</b></div>
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Tomatoes, Chopped - 250 grams</div>
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Peanuts, Roasted & Crushed - 25 grams</div>
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Mint Leaves, Shredded - 1 tablespoon</div>
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<span style="font-family: inherit;"><br /><span style="background-color: #f3f3f3;">Basil Leaves, Shredded -1 tablespoon</span></span></div>
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<span style="background-color: #f3f3f3; font-family: inherit;"><br />Roasted Garlic, Chopped -1 tablespoon</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit;"><br />Spring Onion Leaves -15 grams</span></div>
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<span style="background-color: #f3f3f3; font-family: inherit;"><br />Coriander leaves -25 grams</span></div>
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<span style="font-family: inherit;"><b style="background-color: #f3f3f3;">Method:</b></span></div>
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<span style="background-color: #f3f3f3; font-family: inherit;">1. Mix all the Nahm Jim Dressing ingredients.</span></div>
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<span style="font-family: inherit;"><br /><span style="background-color: #f3f3f3;">2. Mix all the salad ingredients in a bowl. </span></span></div>
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<span style="font-family: inherit;"><br /><span style="background-color: #f3f3f3;">3. Add the dressing to the salad ingredients just before serving.<br />4. Toss well and serve. </span></span></div>
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-66357934881321196702013-02-25T01:04:00.000-08:002013-02-25T01:07:11.812-08:00Chicken Tagine with potatoes, fennel & olives<div dir="ltr" style="text-align: left;" trbidi="on">
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I have always wanted a <i>Tagine</i> in my kitchen collection, and when my better half's friend moved to Algiers, I got myself one. Since then, it has been used by my better half on various occasions, trying out Moroccan delicacies. Last week, it was my turn to cook something in the Tagine. A simple, chicken dish with potatoes, fresh fennel and olives with hot Lebanese bread as an accompaniment, made it great meal. The rain outside only accentuated the entire eating experience.</div>
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The Tagine, is a ceramic or clay cookware that is popular in North African cooking. It consists of 2 parts, the bottom part being a shallow, wide circular dish and the top part consisting of a cone or dome shaped top which sits or covers the bottom part. The top part gives it the unique shape and is such to trap all the steam and promote the return of all condensation to the bottom, giving the food cooked in it the unique taste. This also ensures minimal use of liquid used in cooking.</div>
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Tagine also refers to food that is slow cooked inside the vessel. </div>
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Incase you do not have a tagine, you can use a skillet or a casserole with a lid to cook up these delicious stews.</div>
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<b>Chicken Tagine with potatoes, fennel and olives</b><br />
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<b>Ingredients:</b><br />
Skinless chicken thighs and legs (with bone) - 6<br />
Potatoes, peeled and cubed - 2<br />
Medium Fennel Bulbs, stalks trimmed, bulbs halved vertically and then cut crosswise - 2<br />
Olives, pitted and quartered lengthwise - half a cup<br />
Onions, finely chopped - 1<br />
Chicken Broth - 2 Cups<br />
Olive Oil - 4 Tblsp<br />
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<b>For the marinade:</b><br />
Garlic, finely chopped -2<br />
Parsley, finely chopped - 2 tblsp.<br />
Cilantro, finely chopped - 2 tblsp.<br />
Ground cumin - 1 tsp.<br />
Paprika- 1/2 tsp.<br />
cayenne pepper - 1/4 tsp.<br />
Sea Salt - 1/2 tsp.<br />
Lemon Juice - 2 Tblsp<br />
Vinegar - 2 tblsp<br />
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<b>Method:</b><br />
1. Make a marinade by blending all the marinade ingredients in a bowl. Add the chicken pieces and coat with the marinade evenly. Keep aside for 30 minutes.<br />
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2. Heat 1 tblsp. of oil in a large skillet, casserole or tagine.<br />
3. Add the chicken pieces and brown for 2 minutes per side. Transfer to another plate.<br />
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4. Add 1 tblsp. of oil to the same skillet/tagine and add in the fennel. Saute until golden in spots- approx. 5 minutes.Remove to a plate.<br />
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5. Add in another tablespoon of oil and add in the cubed potatoes. Cook till they start to turn golden brown. Transfer to another plate.<br />
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6. Add in 1 tablespoon of oil to the same skillet/tagine and add in the chopped onions. Saute till they start to turn golden brown. Add in the cooked fennel. Saute for a minute.<br />
7. Return the chicken and potatoes to the skillet/tagine. Add the chicken broth. and olives.<br />
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8. Cover with a lid and cook on low flame till chicken is cooked and the sauce has reduced and thickened.<br />
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9. Season with salt and pepper.<br />
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-28860015138305479972012-12-18T20:31:00.001-08:002012-12-18T20:33:02.676-08:00Spicy Garlic Chutney (Teekha Lahsun Chutney)<div dir="ltr" style="text-align: left;" trbidi="on">
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Necessity is the mother of invention. And if not invention then atleast the attempt to rediscover. All these years of living in Maharashtra and Gujarat got me really hooked to Vada Pav. And coming back to Delhi, if it was one thing that I missed it was the simple vada tucked away in a bun which had been smothered with a dry garlic based chutney. The only place that came close to satisfying this urge to have vada pav was the food stall in <i>Dilli Haat</i> and at what expense. You spent hours dodging the Delhi traffic and then fighting your way to get a decent parking, since <i>Dilli Haat</i> happens to be in a crowded place. Once you had parked your car, you stood in a queue to buy your ticket and if your luck was really rotten the queue would end up snaking right till the edge of the road and you will have to wait a good 20 odd minutes to buy your ticket. Once you bought the tickets, you would go through security, and then through swarms of people and handicraft shops to the Mumbai food stall. There you would get your taste of Mumbai street heaven for 70 rupees only. There was a time, I just hopped across the street in Mumbai to buy my vada pav for 5 rupees If I was in an indulgent mood, I would also throw in a cutting chai from the tea vendor next to the <i>vada pav wala</i>. But then good times don't last, memories however, do.</div>
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I digress. Coming back to the point of Vada Pav, it was the dry garlic chutney that lifted this simple fritter in a bun to greatness. And all these years this dry chutney which had been readily available in supermarkets kept my craving at bay. Not recently though. We decided to make some vada pav at home. Making the vadas was a piece of cake and pavs these days are available across the country thanks to the national liking for Pav Bhaji. Still one bite and something was found missing, and as al of us in the family looked at each other with the<i> "Mazaa nahin aaya"</i> look (didn't get the excitement), the eureka moment hit us. It had been the chutney all along. The simple spicy garlic chutney which stared at us innocently from the supermarket aisles with a 'take me home' look. A sudden dash to the all the supermarkets nearby only yielded disappointment. No one stocked it up here and I was in no mood to scout the entire Delhi and Gurgaon market space for it. So, made a few frantic calls to my Gujju and Maharashtrian friends and made it on my own.</div>
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It was easy to make that I made a few jars. Later that evening at a party, this simple chutney stood out amongst all the dishes prepared and the requests literally poured in to supply them with a few jars if not the recipe. Well, here is the recipe, try it out and give me shout as to how it went. All I can tell you is, that I think I will be making this every few days since my better half seems to be having this with everything. Thankfully, I can now firmly think that it has displaced the gunpowder, which found its way on her plate with every meal. Not that I have anything against the gunpowder..I just like this one better.</div>
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And as for the Vada Pav, the recipe for the bondas (the vadas dear) will follow in the next post. Till then prepare this chutney and save it up for the vada pavs.</div>
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<b>Spicy Garlic Chutney</b><br />
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<b>Ingredients:</b><br />
Garlic, peeled and minced finely - 60 gm<br />
Green Chilies, minced finely - 20 gm<br />
Dessicated Coconut - 30 gm<br />
Peanuts - 20 gms<br />
Sesame seeds - 20 gms<br />
Hing (Asafoetida) - A pinch<br />
Red Chili Powder - 10 gms<br />
Cumin Powder - 5 gms.<br />
Salt to taste<br />
Oil - 5 ml.<br />
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<b>Method:</b><br />
1. Roast the peanuts and sesame seeds slightly till the raw smell goes. Do not burn them. Wait till they are cool, then make a dry powder of them in the processor.<br />
2. Heat oil in a pan. Add in the hing and as it crackles, add in the minced green chilies. Cook for 30 seconds.<br />
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3. Add in the minced garlic and cook for a minute.<br />
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4. Add in the dessicated coconut. Cook for a couple of minutes till it changes color. Do not let it brown.<br />
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5. Switch of the flame and add in the cumin powder, red chili powder and salt. Mix well. You will notice that the entire mixture now looks totally red.<br />
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6. Add in the powdered peanuts and sesame seeds. Mix well.<br />
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7. Taste and adjust seasoning.<br />
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<b>Note -</b> The quantities given can be adjusted by you based on your preferences and tolerance to spices, esp. red chili powder.</div>
Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-32740212480148369032012-12-15T22:35:00.000-08:002012-12-15T22:38:16.867-08:00Rocket Leaves (Arugula) Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFjsoB-bVuXMBS1Y5mthp_k4yHVIOh_7xqysEth75X6ZQBIBkuuPXprQkqHVlif-G7K2EFnd9Bq1UAhjS3w6I9yDEylVv4R0-pqLTpxCY8rPlJWCQQHTA_bc_c_do8Kspkz0w4U7JesUQ/s1600/DSCN4289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFjsoB-bVuXMBS1Y5mthp_k4yHVIOh_7xqysEth75X6ZQBIBkuuPXprQkqHVlif-G7K2EFnd9Bq1UAhjS3w6I9yDEylVv4R0-pqLTpxCY8rPlJWCQQHTA_bc_c_do8Kspkz0w4U7JesUQ/s320/DSCN4289.JPG" width="320" /></a></div>
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Last month, I made my first trip to the famed INA market. I must say, it was embarrassing for me to state that being a foodie I had never visited the INA market ever in my life. I mean, the place is supposed to be a mecca for foodies to get their ingredients and in numerous conversations with other foodies, I have been told to go to the place for my wishlist. So, a weekend trip to the <i>Dilli Haat</i> resulted in me getting the opportunity to visit the market and it was such a big let down. I am sure, this last statement must have upset a few fans of the market, but believe me there was nothing out of the blue that I got there. The condiments available there are available at every grocery store these days.The vegetables and fruits with the vendors lacked in variety. The weekly <i>mandi</i> every Thursday close to my house has a better variety and I get my hands on some excellent stuff. Still, having been there, I decided to get something, atleast a reminder of my visit and that is when we picked up rocket leaves. Fresh from the basil pesto experience, my better half wanted me to make her rocket leaf pesto and I could not turn down this request. So rocket leaves in my shopping bag, we were back to try out the rocket leaves pesto.</div>
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As with basil, rocket leaves pesto is easy to make and use later. The peppery and nutty taste of Rocket leaves (Arugula) really lifts up the pesto and rather than making it an alternative to basil pesto really gets you hooked just like it did in our household. </div>
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<b>Rocket Leaves Pesto</b><br />
<br />
<b>Ingredients:</b><br />
Rocket Leaves - A large bunch<br />
Garlic Cloves, peeled - 3<br />
Walnuts - 50 gms<br />
Parmesan cheese, grated - 50 gm<br />
Pecorino, grated - 50 gm<br />
Olive Oil - 150 ml<br />
Sea Salt<br />
<br />
<b>Method:</b><br />
1. Sort the rocket leaves to discard thicker stalks and unwanted leaves.<br />
2. Add the walnuts, garlic cloves and cheese in a mortar and pound for a few minutes.<br />
3. Add in the rocket leaves and pound again with the pestle for a few minutes.<br />
4. Add in the olive oil and sea salt. Pound with the pestle till a homogeneous mixture is formed.<br />
5. Add more olive oil if necessary. Taste and adjust the seasoning.<br />
<br />
<b>Note:</b> Incase using a processor. blitz all the ingredients to form a mixture. Keep adding olive oil as you process. Do not process for long for risk of having the blades of the processor discoloring the leaves.<br />
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-57263991415062121412012-11-21T23:17:00.001-08:002012-11-21T23:18:35.272-08:00Shahi Murg Korma<div dir="ltr" style="text-align: left;" trbidi="on">
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Diwali is over and the wait for the next big festival continues. It was a very hectic diwali this time around. There were quite a few<i> taash parties</i> (Card Parties) that we did manage to attend and yes, I did win at most of them, especially the big one on Diwali. There was a lot of socializing, sweets, fireworks (yes it is customary and we did our own small fireworks thing for a little while) and the weekend after Diwali we went over to a friends place for dinner. Though, it was supposed to be a quiet evening with him cooking some of his famed mutton curry for us, since it was the first time at his place, I decided to carry a rich, aromatic korma dish for him. I fell in love with the shahi korma and since I only had the mutton curry at his place I came back determined that I needed to cook it again and that is what I did this week. A look at the ingredients and you are sure that its a winner all the way, with the <i>purdah(veil)</i>, the rich dry fruit and the rose petals. The shahi masala and paste do take some work, but believe at the end, the delicate curry is really worth the preparation you put in.</div>
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Other Korma recipes on this site:<br />
<a href="http://gastronomebychoice.blogspot.in/2012/03/asafjahi-korma.html" target="_blank">Asafjahi Korma</a><br />
<a href="http://gastronomebychoice.blogspot.in/2009/03/murg-dahi-dhania-korma.html" target="_blank">Murg Dahi Dhania Korma</a><br />
<a href="http://gastronomebychoice.blogspot.in/2008/07/korma.html" target="_blank">Murg Korma</a><br />
And of course, the <a href="http://gastronomebychoice.blogspot.in/2011/10/korma-ki-biryani.html" target="_blank">Korma Ki Biryani</a><br />
<br />
<b>Shahi Murg Korma</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<br />
Chicken drumsticks - 8<br />
Ginger Garlic Paste - 40 gm<br />
<a href="http://gastronomebychoice.blogspot.in/2011/09/fried-onion-paste.html" target="_blank">Fried onion paste</a> - 60 gm<br />
Fried garlic paste - 20 gm<br />
Yogurt, whisked - 200 gm<br />
Saffron, soaked in 1 Tblsp of warm milk - 1 gm<br />
Red Chili Powder - 2.5 tsp.<br />
Chicken stock - 1/2 cup<br />
Cream - 60 gm<br />
Ghee - 3 Tblsp<br />
Salt - To Taste<br />
<br />
<b>Shahi Paste</b><br />
Almonds, blanched and peeled - 30 gm<br />
Raisins, washed, soaked and refreshed - 20 gm<br />
Pistachio, blanched and peeled - 15 gm<br />
Poppy Seeds (Khus-Khus), soaked in luke warm water for 10 minutes - 15 gm<br />
<br />
<b>Shahi Masala</b><br />
Cumin Seeds - 10 gm<br />
Cloves - 5<br />
Green Cardamom - 8<br />
Black Peppercorns - 10<br />
Cinnamon, 1" sticks - 3<br />
Mace - 1 flower<br />
Nutmeg - 1/4<br />
Dried Rose petals - 14<br />
<br />
<b>For the Purdah</b><br />
Flour<br />
Water<br />
Salt<br />
Ghee<br />
(The quantity depends on the lagan/handi being used. The dough needs to be rolled out to cover and seal the entire lagan/handi)<br />
Egg white - 01 egg<br />
<br />
<br />
<b>Method:</b><br />
1. Rub the chicken drumsticks with ginger garlic paste and salt. Keep aside for 30 minutes.<br />
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2. Put all ingredients for the shahi paste in a blender, add in 4 tblsp of water and make a paste. Keep aside.<br />
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3. Add all the ingredients for the shahi masala in a mortar and pound with a pestle to make a powder. Keep aside.<br />
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4. Heat ghee in a handi. Add in the fried onion and garlic pastes. Cook for 2-3 minutes on a medium high flame.<br />
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5. Take off the flame and add in the yogurt. Stir well to mix, so that the yogurt does not separate. Return back to the flame and cook till oil separates to the sides (approx. 5 minutes).<br />
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6. Add in the chicken drumsticks and cook for 3 minutes. Add in the shahi masala. Mix well and cook for another 3 minutes. Add in the red chili powder. Mix well and cook for another minute.<br />
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7. Add the remaining marinade and 1/2 cup chicken stock. Cook for 10 more minutes on medium flame or till chicken in half done.<br />
8. Add in the shahi paste. Mix well and cook till chicken drumsticks are almost done. Adjust seasonings if required.<br />
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9. Take the handi off the flame. Separate the chicken drumsticks and arrange them on a lagan/flat pan or a large handi/pan.<br />
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10. Pass the gravy through a sieve and pour the gravy on top of the chicken drumsticks.<br />
11. Evenly spread the cream on top and the saffron.<br />
12. Make a dough with Flour, ghee, salt and water. Roll out the dough into a large round shape and cover the lagan/handi to seal it from all corners.<br />
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13. Either put in oven at 160 degrees celsius for 15 minutes or put a tawa/hot plate on flame and place the lagan on top, cook for 15 minutes on medium flame.<br />
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14. Open the purdah (the dough seal) at the time of service and let the aromas fill the room. Nedless to say, serve hot.<br />
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-82413913916468415152012-11-16T00:19:00.000-08:002012-11-16T01:16:54.058-08:00India According to Gastronome by Choice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: justify;">Happy Belated Diwali to all. Its been a great festive season out here in India and going by the crowds on the streets in Delhi and in the shops everyone was in the festive spirit. With work taking a backseat for a while and some time on my hands, I decided to make a culinary map of India and there were so many delights from each region to add that the space literally ran out. Now I could have taken the easy way out and just filled the map with one word, Curry, but that would not have been the India map according to me but to some one from outside India. Similarly, within India, being a North Indian ,I could have filled up loads of delicacies up north and then only added Idli and Dosa for whole of south, Dhokla and Vada Pav for West and Momos for East of India. And for someone down south of India, North would have meant only Butter Chicken and Whisky. But India is so much more. It is a pure gastronomical delight with varied cuisines across regions and some exciting culinary masterpieces, some of which in today's date have crossed over to a different region and assimilated so much in the day to day meals that it is impossible to figure out what the origin is. This attempt of mine is not only a very amateurish attempt at working on graphic software but documenting these culinary masterpieces and staples across regions. See it and enjoy it. I hope someday, I can look back at this and proudly declare as having not only eaten all of this but also cooked all of them up.</span></div>
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Please click on the pic to see the enlarged map and culinary delights :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c-3ihtqfcxZuQEeacHZZFIRLBBBAHJ3cJh2TjKqybP8wx9X57owLLqr0ULBmP5NknwlqPkSJi0yiO5fFbtKpD0NjkWJOl4_M17-D5QtS_PnkSKFywNkgE7bLMeLFk85ouHFzwWhhpuLX/s1600/India-Culinary-Map.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9c-3ihtqfcxZuQEeacHZZFIRLBBBAHJ3cJh2TjKqybP8wx9X57owLLqr0ULBmP5NknwlqPkSJi0yiO5fFbtKpD0NjkWJOl4_M17-D5QtS_PnkSKFywNkgE7bLMeLFk85ouHFzwWhhpuLX/s640/India-Culinary-Map.gif" width="568" /></a></div>
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-8429739544030226672012-11-04T23:40:00.000-08:002012-11-04T23:40:00.572-08:00Bombay Sandwich - Delhi Style<div dir="ltr" style="text-align: left;" trbidi="on">
3 Years of my college life were the best years of my life till date. The fact that they were spent in Bombay (I still refuse to call it Mumbai), makes me in love with the city. I still cannot figure out as to whether those years were a blast because of Bombay or did I fall in love with Bombay because of my college life. Since then, everything Bombay and I feel an instant connection. Take the Bombay sandwich for example. I never had the Bombay Sandwich while I was in the city. It was mostly about Vada Pav those days, or sitting in the Irani Restaurant behind college every evening and having Bun Maska and cutting chai. Bombay Sandwich came much later...3 years after Bombay to be precise, when I was posted in Vadodara. There was this vendor just outside the Hotel where I used to work who prepared this and it was the ideal snack, especially since I was bored out of my skull having restaurant food daily. Since then, I have been in love with Bombay Sandwich and during my trips back to Bombay have tried it out on a few occasions. So, last week during my Old Delhi trip to eat some yum food, I chanced upon this vendor selling Bombay Sandwich and I had to try it out. After all, this was my way of still maintaining my connect with the maximum city.<br />
Now the Bombay Sandwich made in Old Delhi was totally different from the ones available in Bombay. The beetroot slices did not find their way into the sandwich and grated cheese was replaced by good old paneer (Cottage cheese). In the end, he did not toast the sandwich (which I pointed out to him) and my favorite was missing, which being the accompaniment - like sprinkled sev on top or some potato wafers or best even more grated cheese on top.<br />
So have a look at this variation available in the bylanes of Old Delhi and till I post about the Real McCoy in Bombay, this will have to do till then.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dQANn_JO5CZH9qNnCQpWOC7Hau2faUTxWBCfMSZUjW2kblluJfJkEutUlWK1shzMVAFusw2slt203-KLtqYbbJ6pLv9_3_TWDD6yWhR7OhncfHtW4oqm7JkwIeVhTDHaZenxY15jSOC6/s1600/DSCN4090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dQANn_JO5CZH9qNnCQpWOC7Hau2faUTxWBCfMSZUjW2kblluJfJkEutUlWK1shzMVAFusw2slt203-KLtqYbbJ6pLv9_3_TWDD6yWhR7OhncfHtW4oqm7JkwIeVhTDHaZenxY15jSOC6/s400/DSCN4090.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take 2 slices of bread and smear butter on one end of each slice. Then apply some mint chutney.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Layer one bread with sliced boiled potatoes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCUSSjMoXpOnZ-_O-Jv-w7_DU5d-mmgdaImSjmgywgm3gMC6WQ7WTtw9H9r_JtJH4llzLylnsCLesQBoTCDBT-w9n32sXHUop5gJ5vVRSjN1OIsUyCzayWxalv7b8_SyHiDezLqsNy3Ez/s1600/DSCN4092.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCUSSjMoXpOnZ-_O-Jv-w7_DU5d-mmgdaImSjmgywgm3gMC6WQ7WTtw9H9r_JtJH4llzLylnsCLesQBoTCDBT-w9n32sXHUop5gJ5vVRSjN1OIsUyCzayWxalv7b8_SyHiDezLqsNy3Ez/s400/DSCN4092.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now add a layer of sliced cucumber</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_5TtoyvrIyeJkOoaYcItoB6EnXfEzXe2mrVdebqy87_rj-KY0HFcl0ZvPmbgByHlW6oijVRZoskMrrx3JCNgsLFImRlUFpCir-mFirpiHOHX7TLdNIFxSm0xq5WNDgTy5ejwhSSzTRt1/s1600/DSCN4093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_5TtoyvrIyeJkOoaYcItoB6EnXfEzXe2mrVdebqy87_rj-KY0HFcl0ZvPmbgByHlW6oijVRZoskMrrx3JCNgsLFImRlUFpCir-mFirpiHOHX7TLdNIFxSm0xq5WNDgTy5ejwhSSzTRt1/s400/DSCN4093.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle some sandwich masala. Most call this their secret to a great sandwich. I just think this is chaat masala and black pepper.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NeYqoVTwVFfdp8Ilk1cNHhyOBc7HYALPJ43hClJIb_JWa2qauwsBIHkHMi_27_6e61TkpZhRbAEsMgFD2Trv6KkPQUyv-p_1SZ3gh1BeqehEDrAmPoLtKHAbBVg_2Q_-iAEiUGFKcd2/s1600/DSCN4094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7NeYqoVTwVFfdp8Ilk1cNHhyOBc7HYALPJ43hClJIb_JWa2qauwsBIHkHMi_27_6e61TkpZhRbAEsMgFD2Trv6KkPQUyv-p_1SZ3gh1BeqehEDrAmPoLtKHAbBVg_2Q_-iAEiUGFKcd2/s400/DSCN4094.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in some onion rings. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1u6T0vqZe2V_nbJHjsPaOZ_UDSIiUCrgqqWNhv2wSxIVY7YhcwN8Edyb4q1c3IJ5Ue24qvIhfRawGeWi0WkS13Cn7EaDPYW7_55h1_DryC2-GOHqwvyNcDbG-NZNyjzayVW_4Cz73qW0/s1600/DSCN4095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1u6T0vqZe2V_nbJHjsPaOZ_UDSIiUCrgqqWNhv2wSxIVY7YhcwN8Edyb4q1c3IJ5Ue24qvIhfRawGeWi0WkS13Cn7EaDPYW7_55h1_DryC2-GOHqwvyNcDbG-NZNyjzayVW_4Cz73qW0/s400/DSCN4095.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Followed by slices of tomatoes. Now this is when Beetroot slices should follow also, but this is Delhi style..need to be <i>hatke</i>.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg_6MrezfMPV3VvkxlErDc2KjbfLbaMLBHrhTNIO_IhHK32YJWjfIB_jAV9XieBJsDyAv8yXxu1eYVrG7-DGWAO5vQHZKB_Wo4rdO3Ggo7k-GYo7JRl0kNZNNOiTA9QUW9LXNZxuaJcGl/s1600/DSCN4096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSg_6MrezfMPV3VvkxlErDc2KjbfLbaMLBHrhTNIO_IhHK32YJWjfIB_jAV9XieBJsDyAv8yXxu1eYVrG7-DGWAO5vQHZKB_Wo4rdO3Ggo7k-GYo7JRl0kNZNNOiTA9QUW9LXNZxuaJcGl/s400/DSCN4096.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And it totally deviates from here and starts looking like a Delhi Sandwich. Add in a slice of paneer (I still love my grated cheese on top). Sprinkle some more secret masala.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbQLRhwN7dNXBILYIAuzHtCageq4a-A0uvrhjjLf29P5LSs3vSe3mEjj3lMVdF8kLvq4WscHdznnBK_07z5UhihlLZS5NLIPe1_memLGlYzJSYBzTcDoSLKA8WnAvkklK3rm-fsare3mH/s1600/DSCN4097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbQLRhwN7dNXBILYIAuzHtCageq4a-A0uvrhjjLf29P5LSs3vSe3mEjj3lMVdF8kLvq4WscHdznnBK_07z5UhihlLZS5NLIPe1_memLGlYzJSYBzTcDoSLKA8WnAvkklK3rm-fsare3mH/s400/DSCN4097.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover with the second slice. The sandwich is almost done.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6re3BLVBjBSsV2uHIyfffX32jKStmhT-jS6kZIUfa_tfonjgN496Gwekyl_gFCCmNGuhjIymFMWITP5DuC-IOOF9OM5Yw3gG7jHeULOxy0izen156KO0-E4uEOqU7rP8cNggKClX-bMnb/s1600/DSCN4098.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6re3BLVBjBSsV2uHIyfffX32jKStmhT-jS6kZIUfa_tfonjgN496Gwekyl_gFCCmNGuhjIymFMWITP5DuC-IOOF9OM5Yw3gG7jHeULOxy0izen156KO0-E4uEOqU7rP8cNggKClX-bMnb/s400/DSCN4098.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purists...dont cringe. I know he should toast it to get the real Bombay style sandwich, but like I said earlier, this is a distant copy. He just cuts it in 4 triangles to make them bite sized.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1lnKSxQ7WWUCGMdVyFiIFhP3x6bdf_V7hXecwP_6dhjhXvW9sa13dsJ3JSCu4kcDnl9EIqPmk7p4ZxZPi8KnX0JrKrXl1sZIeg32ci_K2v0mCwmUWgqof16wUi0nn8qr2Gu85aN1T2jw/s1600/DSCN4099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1lnKSxQ7WWUCGMdVyFiIFhP3x6bdf_V7hXecwP_6dhjhXvW9sa13dsJ3JSCu4kcDnl9EIqPmk7p4ZxZPi8KnX0JrKrXl1sZIeg32ci_K2v0mCwmUWgqof16wUi0nn8qr2Gu85aN1T2jw/s400/DSCN4099.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sachet of ketchup (now I love the toppings I got in Bombay) and you are ready to bite into it.</td></tr>
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com2tag:blogger.com,1999:blog-4574914007296440796.post-7614423926016705662012-11-03T15:32:00.001-07:002012-11-03T15:36:07.963-07:00Old Delhi Food Trail - A Photo Essay (Part I)<div dir="ltr" style="text-align: left;" trbidi="on">
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Every once in a while I have this urge to try the real street food of Delhi and that is when I make my trip to Chandni Chowk. Over my last few trips, many of my friends have joined me to walk through the always crowded by lanes of Chandni Chowk, Chawri bazaar and nearby areas to savor some of the tastiest food available. The choices on display blow your mind and it is impossible to miss the food stalls and little shops as they cater to a thronging crowd of hungry visitors daily.</div>
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These are some of the images that I captured in between digging into tasty chaat and searching for some legendary food outlets.</div>
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Chandni Chowk - the mere mention brings up memories of some tasty chaat vendors and the best chaat in Delhi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM_tBFc9JEKWFm5t-K26gjJU3HPbY4Fb1CSkRTo5R3TjW_8MzkcwmIt-dguPnW0y7RwGv4uRnqTa-Q5YTiR1lTtm5DtLgPuJCXI-fJ0okkZtGcr-K5jB-MlWKHELpilE_JV1k4WsxzLV1/s1600/Chaat+stuff.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM_tBFc9JEKWFm5t-K26gjJU3HPbY4Fb1CSkRTo5R3TjW_8MzkcwmIt-dguPnW0y7RwGv4uRnqTa-Q5YTiR1lTtm5DtLgPuJCXI-fJ0okkZtGcr-K5jB-MlWKHELpilE_JV1k4WsxzLV1/s320/Chaat+stuff.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0wurfL5t6PFdeVjjLfx6XMr9EqYBWTdco0ru73s6HOAid2RiLALXOxTILjnbS0chUNs7T8mQaGzFgd3q5zg-jmbH0hh8SLpIBUCFKlf6K1Ks080MJI5ZsTxKsYRONWN0DpoJ3ohAPgTI/s1600/Aloo+Tikkis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0wurfL5t6PFdeVjjLfx6XMr9EqYBWTdco0ru73s6HOAid2RiLALXOxTILjnbS0chUNs7T8mQaGzFgd3q5zg-jmbH0hh8SLpIBUCFKlf6K1Ks080MJI5ZsTxKsYRONWN0DpoJ3ohAPgTI/s320/Aloo+Tikkis.JPG" width="229" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Bishan Swaroop</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMu5Edvo1sCv-RWqtKVDrEXqEMmurclUfhHEfCzfhfuZnT0QVPqXVb0a-FSxCd63oQZoYSS2OpMcfRH7eOUjh26T7u8SWCKDuBOFWFR8FR5ZvqJmKTdv8nioFTAI6x0I-SY0PHHkwstbKv/s1600/Sultan+Kulle+Wala.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMu5Edvo1sCv-RWqtKVDrEXqEMmurclUfhHEfCzfhfuZnT0QVPqXVb0a-FSxCd63oQZoYSS2OpMcfRH7eOUjh26T7u8SWCKDuBOFWFR8FR5ZvqJmKTdv8nioFTAI6x0I-SY0PHHkwstbKv/s320/Sultan+Kulle+Wala.JPG" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sultan Kulle Wala</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XyM4FzSwWv4lLD0X6N3CiD__kbqLFi_bKyKZaUyBVMLsrfd7UZKWyFkwWvvjyuZTcZIh1v51vu3-EUuUrQL_i8HuOXf38f3YzJZgv_nvViSq1cnfFr31cLz3PNT1uNAKOldwfMCh9YLI/s1600/Ashok+Chaat+Corner.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XyM4FzSwWv4lLD0X6N3CiD__kbqLFi_bKyKZaUyBVMLsrfd7UZKWyFkwWvvjyuZTcZIh1v51vu3-EUuUrQL_i8HuOXf38f3YzJZgv_nvViSq1cnfFr31cLz3PNT1uNAKOldwfMCh9YLI/s400/Ashok+Chaat+Corner.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ashok Chat Corner</td></tr>
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Not just chaat, the area is brimming with snacks and food from everywhere.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwS2lqZKXYn0EpSPNPRtIIs9uVX-0SQOYq24B2vvni_5UREXiuk5N7MzaiBpwaAlEdwelG5aIrxeFLdLFkM8N_ojWVOZALhkpp1tiVKPC8DCgLXf9EiqgQrYWF-Gc1cUj1FY_v62dDcwUT/s1600/Bombay+Sandwich+@+Delhi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwS2lqZKXYn0EpSPNPRtIIs9uVX-0SQOYq24B2vvni_5UREXiuk5N7MzaiBpwaAlEdwelG5aIrxeFLdLFkM8N_ojWVOZALhkpp1tiVKPC8DCgLXf9EiqgQrYWF-Gc1cUj1FY_v62dDcwUT/s400/Bombay+Sandwich+@+Delhi.JPG" width="286" /></a></td></tr>
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Bombay Sandwich in Delhi</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcoJwZ66SGmW0njsMvT-CP6O_GpyQEBBhJJsnTQm2QJAGC7dkgB3IfabU6SWf6IrTKku8zUVAdegqidDucDxssC42jbk8dzxYN2Trk_REoHtugu3AGbwrh39GygZ4UpELRrK7F6vPysg9/s1600/Moth+Kachori+Wala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcoJwZ66SGmW0njsMvT-CP6O_GpyQEBBhJJsnTQm2QJAGC7dkgB3IfabU6SWf6IrTKku8zUVAdegqidDucDxssC42jbk8dzxYN2Trk_REoHtugu3AGbwrh39GygZ4UpELRrK7F6vPysg9/s400/Moth+Kachori+Wala.JPG" width="276" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcoJwZ66SGmW0njsMvT-CP6O_GpyQEBBhJJsnTQm2QJAGC7dkgB3IfabU6SWf6IrTKku8zUVAdegqidDucDxssC42jbk8dzxYN2Trk_REoHtugu3AGbwrh39GygZ4UpELRrK7F6vPysg9/s1600/Moth+Kachori+Wala.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcoJwZ66SGmW0njsMvT-CP6O_GpyQEBBhJJsnTQm2QJAGC7dkgB3IfabU6SWf6IrTKku8zUVAdegqidDucDxssC42jbk8dzxYN2Trk_REoHtugu3AGbwrh39GygZ4UpELRrK7F6vPysg9/s1600/Moth+Kachori+Wala.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Panna standing at Nai Sarak has some tasty Moth Kachori..try it if you havent till now.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVDuZhgDqcy-dMCNlMcRVCNtNGwTScPe4ZgU_2-k_rzmS5NB0lQNBULIos9fij8j86kABTAoTImiFJESacWk7SGRuOyF32FED38yXiBg5fkwMLNo6PJGaPxcNpiH_hpe_QcHTiIkXIZKD/s1600/DSCN4053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVDuZhgDqcy-dMCNlMcRVCNtNGwTScPe4ZgU_2-k_rzmS5NB0lQNBULIos9fij8j86kABTAoTImiFJESacWk7SGRuOyF32FED38yXiBg5fkwMLNo6PJGaPxcNpiH_hpe_QcHTiIkXIZKD/s400/DSCN4053.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Incase regular kachoris are what you crave then make way to Jung Bahadurs Kachori shop<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5g9zlGSgKufgeHDjiVIwFUPzE-weQpITNxFsSmhkfSzmd4NnYP65VJ8ShyphenhyphenSOllAS37PXUSQZWo0v50RfTv5UdVizYVfLSQzlciJXvYtgJPTySQVkAHevhJFve6exKwnfdaqt4JbbItdaA/s1600/Matra+Kulche.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5g9zlGSgKufgeHDjiVIwFUPzE-weQpITNxFsSmhkfSzmd4NnYP65VJ8ShyphenhyphenSOllAS37PXUSQZWo0v50RfTv5UdVizYVfLSQzlciJXvYtgJPTySQVkAHevhJFve6exKwnfdaqt4JbbItdaA/s400/Matra+Kulche.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And how can you be in Delhi and not try Matra Kulcha. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDO0H9mgpZpjXrZjfVxVODekrk5Fs_NYRIn9H0r6zX1CaP8dxd1yxXAN4E8YAEzLdVw1YdTgoJLvPYI69OInnnjpITxtsuUbFZbOY8ViAjjoRSCbp_-9x3vgJwFmaK2GKAlDoAI8V6OPiF/s1600/Rameshchand.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDO0H9mgpZpjXrZjfVxVODekrk5Fs_NYRIn9H0r6zX1CaP8dxd1yxXAN4E8YAEzLdVw1YdTgoJLvPYI69OInnnjpITxtsuUbFZbOY8ViAjjoRSCbp_-9x3vgJwFmaK2GKAlDoAI8V6OPiF/s400/Rameshchand.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And talking of Matra, Rameshji in Kinari Bazaar serves the best Matra Kulcha in town.</td></tr>
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A trip to Chandni Chowk will be incomplete without a mention of Parathewalli Galli. The atmosphere and the crowd eating there at any time is to be seen even if oily fried parathas are not your choice of food.<br />
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And it is impossible to roam the area and not catch the countless hawkers selling nankhatai.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTC2cX2QlguNOZogRc5LKv3P9GohYCaWa8AulMCPAlusPKs3hCzZY4WyUxuPIF8P8KL5GdOhSWEsWWYjLjZgcGQoQ4QZLGQqwBESYpSykn-NWcXL5g1xpuxr-yJ-fhxov_TAsMQvkR92wV/s1600/Street+Food+-+Nankhatai.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTC2cX2QlguNOZogRc5LKv3P9GohYCaWa8AulMCPAlusPKs3hCzZY4WyUxuPIF8P8KL5GdOhSWEsWWYjLjZgcGQoQ4QZLGQqwBESYpSykn-NWcXL5g1xpuxr-yJ-fhxov_TAsMQvkR92wV/s320/Street+Food+-+Nankhatai.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmPLuJqzizOkaABPGXK7oVHKirwBVwo75I6ii0rlBovCgRWGEzrB1erGwhLouPmZAma7VHQh2PdxysP2LiV-Tc0N8wDhbxH4Ft5ZIFjCEk6M5pao9QOeHTZMunihShp-sq5WFl5wub1VV/s1600/Nankhatai+Vendor.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmPLuJqzizOkaABPGXK7oVHKirwBVwo75I6ii0rlBovCgRWGEzrB1erGwhLouPmZAma7VHQh2PdxysP2LiV-Tc0N8wDhbxH4Ft5ZIFjCEk6M5pao9QOeHTZMunihShp-sq5WFl5wub1VV/s320/Nankhatai+Vendor.JPG" width="290" /></a></div>
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Going to the old Delhi area and not making a trip to Karim's is totally unpardonable, unless you are a vegetarian. Famed for its mutton preparations, the lamb Nihari and tandoori roti for breakfast are a must do, though they even serve it in evenings for a few hours.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTTemGze5y-qMaCcWaf5FP_yC1vknOHH3mlFVgQIv1BOVyZlAU3FIXY3xezWtO7TSxmjs1nmvE1tAmnKoqwdl060yhsck-ifBdMJhb6N21RRqEnp1PDgAypZNkkYJuA-fAGzhNpclaqHl/s1600/MoJo+@+Karims.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTTemGze5y-qMaCcWaf5FP_yC1vknOHH3mlFVgQIv1BOVyZlAU3FIXY3xezWtO7TSxmjs1nmvE1tAmnKoqwdl060yhsck-ifBdMJhb6N21RRqEnp1PDgAypZNkkYJuA-fAGzhNpclaqHl/s640/MoJo+@+Karims.JPG" width="417" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">M in front of Karims entrance - should I order the Nihari, Paya, Qorma or all three ?</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0t9WzMA2kr6laWxoWwiC_NDQvcDdyTdSt1Z0Q8mf1uXJUkLIMmGhJYZtnL3vVelfovNkMjB8Xfm8t2IGBZmlpP4NlhsJDOK3BB2falnH6-kWFdkX3s8IY59kQTZ6_dq5dIRIlZk5pR3D/s1600/Tandoori+Roti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0t9WzMA2kr6laWxoWwiC_NDQvcDdyTdSt1Z0Q8mf1uXJUkLIMmGhJYZtnL3vVelfovNkMjB8Xfm8t2IGBZmlpP4NlhsJDOK3BB2falnH6-kWFdkX3s8IY59kQTZ6_dq5dIRIlZk5pR3D/s200/Tandoori+Roti.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnU1GYQAtGmAembwyAFPJrvvHu00NujKK8aIr4LeI6gtPefxZ23UKsuaQ07nKSo3E_b23fUwOyAHni97RIlDBstlOOY4MXXCeAS2auec-pxIF9Eap4qo1p962Ah7KTk4HyaP_US7k7_pyS/s1600/Nihari+@+Karims.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnU1GYQAtGmAembwyAFPJrvvHu00NujKK8aIr4LeI6gtPefxZ23UKsuaQ07nKSo3E_b23fUwOyAHni97RIlDBstlOOY4MXXCeAS2auec-pxIF9Eap4qo1p962Ah7KTk4HyaP_US7k7_pyS/s320/Nihari+@+Karims.JPG" width="320" /></a></div>
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The Tandoori Roti and Nihari are a perfect couple :). Try it at Karims or Al-Jawahar. Which one is better? Well, the jury has been undecided for all these years.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwNQz1iMOqRE2t-SUN8tv2bGxwIiTLRJioWYamELYXX5MyXSmpfcmQfWz18zPk7U5WDotOcuhXn5CSAVcb5k4vqrmpBsIH97QOlFidEhg5bvFIr5FRjo2iivDZhlZ-Q469CaGX2oe7fVB/s1600/Breakfast+at+Shyam+Sweets.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwNQz1iMOqRE2t-SUN8tv2bGxwIiTLRJioWYamELYXX5MyXSmpfcmQfWz18zPk7U5WDotOcuhXn5CSAVcb5k4vqrmpBsIH97QOlFidEhg5bvFIr5FRjo2iivDZhlZ-Q469CaGX2oe7fVB/s400/Breakfast+at+Shyam+Sweets.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This happens to be the breakfast crowd at Shyam Sweets. Try out their Bedmi Pooris.</td></tr>
</tbody></table>
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Enough of oily and calorie filled food...try the fresh fruit instead.<br />
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There is also a lot to satisfy your sweet tooth</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1v5EwY2pQMS5aRCmFbYnI6t5xU0eEIFGSCRQrCb3K-Zb56M_x9AnByIx4k7yAa_aP8MA6NnYvhbGoU6I-vB5U0cIz-Ha35OcyOeJPaL-bvQ22L1G_S-lk0Fl-PVr5gN_1BG0889zMhgEW/s1600/Rabri+@+Nai+Sarak.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1v5EwY2pQMS5aRCmFbYnI6t5xU0eEIFGSCRQrCb3K-Zb56M_x9AnByIx4k7yAa_aP8MA6NnYvhbGoU6I-vB5U0cIz-Ha35OcyOeJPaL-bvQ22L1G_S-lk0Fl-PVr5gN_1BG0889zMhgEW/s640/Rabri+@+Nai+Sarak.JPG" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabarhi</td></tr>
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And how can one forget Daulat ki Chaat. Only available for a few months of winter, I cant wait for it this year. Another few weeks to go I guess.</div>
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And the Khurchan at Hazarilal Jain...yum!</div>
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And the best way to finish off everything you ate is by way of a thick lassi at Amritsari Lassiwaale near Fatehpuri gate.</div>
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-33411668016368994982012-10-18T01:27:00.000-07:002012-10-18T01:27:17.425-07:00Caramel Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Oodles of caramel sauce drizzled over ice cream scoops or say cakes can make anybody's mouth water and crave for something sweet. Talk about making your own caramel sauce and a lot of people develop jitters considering it to be tedious, risky and working with thermometers. Well, its easy to make and only takes minutes to prepare and having a sweet, salty, buttery sauce to drizzle over your desserts is a must have in your cooking repertoire. Though it only requires minutes to prepare, those minutes are very crucial and demand your full attention while you are at it, so ensure all the ingredients are measured and within reach and anything that can take you away from the cooking range has been handled before you set out to make this sauce. The caramel sauce also stays well in your refrigerator for upto 2 weeks, so its good to make yourself a jar that is within your reach when you are down and need a sugar kick or sweet therapy after a real hard day.</div>
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Coming to basics for this sauce, it is in simple terms a sauce made of melted sugar. Therefore it is essential to keep your focus while melting sugar. It goes from just right to a horrible mess in a matter of seconds. That is one of the reasons why I add little water to sugar. It sure makes it a little longer to melt and get the color, but makes the process a little easy to handle. A lot of people, and masters at doing this, usually prefer no addition of water (its called the dry method of making caramel sauce), but thats your call at how comfortable are you in doing this.</div>
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As I have said earlier, ensure all ingredients are close by at arms length to add into the sauce. Running around at the last minute will ensure you have a burnt sauce on your hands and some great deal of scrubbing to do on your pan.</div>
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Use a heavy bottomed pan, preferably with a light surface so that you can make out the color of the melted sugar. Also ensure the sides are a little high, as you do not want your sauce to spill onto your cooking range (more scrubbing) or on to yourself, especially when it foams.</div>
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Lastly, caramel is hot. Please ensure proper clothing and safety. Do not burn yourself while making it. There can be splashes while whisking so be careful. As it foams during addition of cream there can be some steam that will escape. Be careful.</div>
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<b>Caramel Sauce</b><br />
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<b>Ingredients:</b><br />
Sugar, granulated - 210 gm.<br />
Butter - 85 gm.<br />
Sea Salt - 1 Tsp<br />
Whipping cream - 120 ml.<br />
Water - 1/4 Cup<br />
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<b>Method:</b><br />
1. Add the sugar along with the water to a heavy bottomed pan and heat on a moderate flame. As the sugar melts, whisk it around to ensure it browns evenly.<br />
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2. Once it is browned to an amber color (I prefer a little darker sauce, so I wait for a more dark amber), add in the butter and sea salt. Whisk well until the butter has melted.<br />
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3. Take the pan off the heat, and wait for 30 seconds. Add in the cream while whisking to incorporate the cream to the sauce. The sauce will foam up after addition of cream for a few seconds. It is normal. Continue to whisk until the sauce is smooth .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIDUPbD2s9m6R3QIdeBQILNyA69GRKL_M6xOv6lgsxpWlrfpnJxZfCzoure-lxJTo7IE3w1uFF5sfk_KeuzoZOmJIIyZHTs_sNOR3PcIJD0oMRJlsb_LibSYdwFKaBnEj0NvYeKLG8nXk/s1600/DSCN3952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIDUPbD2s9m6R3QIdeBQILNyA69GRKL_M6xOv6lgsxpWlrfpnJxZfCzoure-lxJTo7IE3w1uFF5sfk_KeuzoZOmJIIyZHTs_sNOR3PcIJD0oMRJlsb_LibSYdwFKaBnEj0NvYeKLG8nXk/s200/DSCN3952.JPG" width="200" /></a></div>
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4. Allow to cool and transfer to a glass jar.<br />
5. Store in the refrigerator and warm before serving. <br />
<br />
<b>Serving Suggestions:</b><br />
- Spoon it over Vanilla ice cream.<br />
- Drizzle over brownies or chocolate cake.<br />
- You can also dip your favorite fruit in it.<br />
- Drizzled over pancakes<br />
- Goes really well with Christmas pudding.<br />
- I just eat a spoonful..it really tastes good by itself.<br />
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-62700142425306238612012-10-15T01:30:00.001-07:002012-10-15T01:30:52.734-07:00Banana & Raisin Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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There is a joy in cooking for kids. And the joy infact multiplies when you have kids cook alongwith you. The sheer enthusiasm in them to help out and contribute is infectious. It can range from something as menial as getting the utensils or sifting flour, they are up and about and for me personally cooking with my two boys is the biggest stressbuster. One of these Sundays, we decided to make banana & raisin pancakes and though I knew it would be an amazing Sunday, I'm sure the thought of 3 boys in the kitchen had already made my better half dismiss this as a day off and prepare for a day spent in cleaning the mess we would create. Yes, there was a mess, but most of it was on our clothes and our faces, with some flour flying around and the different syrups and sauces they wanted to pour on their pancakes in the end and some of those sauces finding their way to their aprons. Truthfully, we love to see the look on her face after we are finished. After all these years, she still hasn't figured out that boys will be boys no matter how old they get. </div>
<br />
<b>Banana Pancakes</b><br />
<b>(Makes 10 pancakes)</b><br />
<br />
<b>Ingredients:</b><br />
Bananas, mashed - 2<br />
Bananas, cut into rounds - 2<br />
Raisins,soaked - 1/2 Cup<br />
All-Purpose Flour - 125 gms.<br />
Eggs - 1<br />
Milk - 245 gms.<br />
Sugar - 15 gms<br />
Baking Powder - 2 Tsp.<br />
Salt - 1/4 Tsp.<br />
Oil - 20 gms.<br />
<br />
<b>Method:</b><br />
1. Combine all the dry ingredients (Flour, baking powder, salt, sugar) in a bowl.<br />
2. In a separate bowl mix all wet ingredients except the bananas that have been cut into rounds.<br />
3. Sift the dry mixture into the banana mixture and whisk lightly to form a batter. Add in the raisins and give it a light whisk to mix evenly.<br />
4. Heat a lightly oil pan or griddle.<br />
5. Pour a ladle of the batter onto the pan. Allow to cook on one side and then flip them over.<br />
6. Cook on both sides till they are golden brown.<br />
7. Serve hot with chopped bananas, whipped cream and maple syrup. (Or a combination of sauces, like chocolate sauce and strawberry sauce).<br />
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com2tag:blogger.com,1999:blog-4574914007296440796.post-65285483818190881582012-09-21T02:13:00.001-07:002012-09-21T02:13:33.421-07:00Pesto Genovese<div dir="ltr" style="text-align: left;" trbidi="on">
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Its been a very long time since I posted on this blog and finally today I found the time to do so. I can tell you for one thing that it wasn't laziness and gastronomically speaking the time gone by has been my most active period when it comes to food and beverages. Even apart from food & beverages this has to be the most active time, period. After 16 long years in the corporate rat race, I decided to take a break and follow my dreams, mind you dreams, not just one dream and even though I thought I will take a nice month off and then get into the grind, it was not to be. Since then I have been working on various projects, two of which are starting a concept restaurant and consulting on a adventure resort for a close friend. There were several meetings with people, both for business and pleasure, and many meals in restaurants.</div>
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Infact it was on one such meeting at a friends residence that he showed me the basil that had grown on his farm and how he intended to make Pesto that day. Post making some pesto with him, I carried a pack of Basil leaves home with me to make some of my own. My better half loves Pesto and since she is extremely busy with her business, this being the peak season, this would have been a nice surprise. Though, various versions of Pesto exist, some that involve walnuts, sun dried tomatoes and believe me eggplants, the classic basil pesto has always had a special place in my heart (and stomach). A short detour to the grocery store fr some ingredients, and I was all set to make my own Pesto. </div>
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Now there are few things that I always follow while making Pesto, and that because I'm a purist and like to do things the hard way. Believe me the result shows in the taste. For starters, I always blanch the basil leaves. Blanching the basil leaves gives the pesto a nice bright color and not too forget it reduces the natural bitterness that basil imparts to the pesto (And this is because I do not find young small basil leaves in India).Secondly, everyone that I have seen uses the food processor these days. I prefer using the good old mortar and pestle. It takes long that way, but somehow I love the pesto more. If you want more information on Pesto, its origins and variations <a href="http://en.wikipedia.org/wiki/Pesto" target="_blank">wikipedia</a> has a nice post on it.</div>
<div>
<br /></div>
<div>
<b>Pesto Genovese</b></div>
<div>
<b><br /></b></div>
<div>
<b>Ingredients:</b></div>
<div>
Basil leaves, blanched in boiling water for 20 seconds and shocked in ice cold water - 3 Cups</div>
<div>
Extra Virgin Olive Oil - 1/2 Cup</div>
<div>
Parmesan, finely grated - 1/3 Cup</div>
<div>
Pecorino, finely grated - 2 Tblsp</div>
<div>
Pine Nuts - 1/4 Cup</div>
<div>
Garlic, finely chopped - 2 Cloves</div>
<div>
Sea Salt - To Taste</div>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
1. Add all the ingredients, except the seal salt and half the olive oil in the mortar and pound them to a smooth paste. Continue adding the olive oil during the pounding.</div>
<div>
2. Season with sea salt. </div>
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<b>Serving suggestions</b> - You can add it to Pasta, Minestrone, and potatoes while cooking. I love taking a nicely toasted bread slice and spreading pesto on it and adding some shredded chicken or assorted vegetables. </div>
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Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-29219161776481458102012-07-10T07:44:00.000-07:002012-07-10T07:46:53.356-07:00Peach Gazpacho<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdUxZe6PA7NfS6ASmSFdNbwsLyujTN7R35QOHXszLaRGvr3vvtMMTtEak5SRMLzt3a1B5BHI7yJCXtoAjPMP_CUO23BlxG_LQeF6LZDfeHVZ4qwzENqMv3FcKwUOAVPxCLNhgqprRDyxx/s1600/Peach+Gazpacho1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdUxZe6PA7NfS6ASmSFdNbwsLyujTN7R35QOHXszLaRGvr3vvtMMTtEak5SRMLzt3a1B5BHI7yJCXtoAjPMP_CUO23BlxG_LQeF6LZDfeHVZ4qwzENqMv3FcKwUOAVPxCLNhgqprRDyxx/s640/Peach+Gazpacho1.JPG" width="640" /></a></div>
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The summers have been here for a while in Delhi, and what a summer it has been this time. Personally, I hate summers, I'm talking about Delhi Summers (yes the Indian summer that everyone overseas talks about). It's hot, as in burning hot and when it rains occasionally, it also gets humid. You get irritable, sick and hate everything outdoors. Eating suffers the most as all the good old dishes , especially the fried ones go out of bounds. You need something which is fresh, refreshing and cold. This is where cold soups come in really handy. Nothing like a nice bowl of cold soup on a really hot day. Gazpacho seems to be a favorite and popular cold soup and coupled with some of the great summer fruits, it just goes to another level. Last week, after days of battling the summer heat, I did just that. </div>
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Gazpacho is a clever combination of the vibrant salad that provides all the nutrients and the much needed energy boost and a cold drink that quenches your thirst ...no wonder some also call it a "liquid salad". Now the very mention of Gazpacho brings tomatoes to one's mind but, unknown to many, this Andalusian dish did not consist of tomatoes originally. It's origins are steeped in mystery and throughout Spain there are numerous variations of the Gazpacho, some which are not even liquid. Some say the Gazpacho is derived from the Arabic word meaning "soaked bread", while some argue that it is derived from the pre-roman word <i>"caspa"</i> meaning "residue" or the Hebrew word <i>"gazaz"</i> meaning "break into pieces". No matter what the origins, one thing is clear -they all reference to bread being an essential ingredient to the gazpacho and that too a soaked bread (soaked in oil and/or vinegar). This dish originally a poor man's food has over the centuries gained much more prominence in the repertoire of master chefs, who have transformed this into an irresistible dish and I added my own touch last week.</div>
<br />
<b>Peach Gazpacho</b><br />
<b><i>(Serves 6)</i></b><br />
<br />
Peaches, peeled, pitted and cut into chunks-6<br />
Cucumber, washed, peeled and seeded - 1<br />
Yellow Bell Pepper, cored and chopped - 1<br />
Garlic, minced - 1 Clove<br />
Bread slices, cut into strips - 2<br />
Vinegar - 3 Tblsp ( Use champagne or sherry vinegar or a fruity ones..I used Cider vinegar)<br />
Olive Oil - 4 Tblsp<br />
Water - 1/2 Cup<br />
Sea Salt - To Taste<br />
Black Pepper - 2 Tsp<br />
<br />
<b>For the Garnish:</b><br />
Red Bell Pepper, cut into small cubes - 1<br />
Yellow Bell Pepper, cut into small cubes - 1<br />
Cucumber, peeled, seeded and cut into small cubes -1/2<br />
Cilantro, finely chopped - 2 Tblsp<br />
<br />
<b>Method:</b><br />
1. Soak the bread pieces in 2 Tblsp of vinegar and 2 Tblsp of Olive oil. Keep for atleast an hour.<br />
2. Pulse together the soaked bread slices with all the other ingredients except the garnish vegetables until a pureed consistency is achieved. Add more water if necessary (<b>Note:</b> the consistency of the soup should not be liquidy but little coarser)<br />
3. Season with salt and pepper.<br />
4. Chill for an hour.<br />
5. Serve cold garnished with a teaspoon of the diced garnish vegetables added in the center and a drizzle of olive oil.<br />
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<br /></div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com2tag:blogger.com,1999:blog-4574914007296440796.post-39669697543111139602012-06-14T09:30:00.000-07:002012-06-14T09:30:44.640-07:00Apricot Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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Every year I wait for the short window of time when fresh juicy apricots start appearing on fruit stalls, and when they arrive I pick up as many as I can like a greedy kid wanting them all to himself. The season for fresh apricots is so short that you blink and you've missed it and then you wait for another year. Some may argue on why worry when the dried varieties are there in stores all year around, but my friend, a fresh juicy apricot is a thing of joy and the dried variety will always remain a distant cousin. The variety of dishes both sweet and savory that you can do with Apricots are endless and no matter what you try, I can vouch that you will not be disappointed.</div>
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The summers are here and so are the Apricots. I have already made a few trips to my fruit and vegetable vendor to pick up this juicy fruit and turn it mouth watering delicacies. This time, I bring you a simple recipe for an Indian Chutney (Relish) made with Apricots. I must warn you though, that this is only the beginning, very soon you will see more posts, but till then try this chutney out and till my next post enjoy the fruit as is. </div>
<div>
<br /></div>
<div>
<b>Apricot Chutney</b></div>
<div>
<b>(Serves 8)</b></div>
<div>
<b><br /></b></div>
<div>
<b>Ingredients:</b></div>
<div>
Fresh Apricots, skinned, pitted and quartered - 200 gms</div>
<div>
<i>(To skin apricots, heat water in a large bottomed pan and drop in the apricots, as the water start to boil. Count till 7 and remove and put in an ice bath. The skin will peel easily now.) </i></div>
<div>
Onion, finely chopped - 1</div>
<div>
Olive Oil - 2 Tblsp</div>
<div>
Sugar, granulated - 57 gm</div>
<div>
Honey - 58 gm</div>
<div>
Raisins - 1/4 Cup</div>
<div>
Cider Vinegar - 1/4 Cup</div>
<div>
Red Chili Powder - 1 Tsp.</div>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
1. Heat olive oil in a large saucepan.</div>
<div>
2. Add onions and saute till they turn translucent (4-5 minutes on low flame).</div>
<div>
3. Add in the apricots and mix well. Cook for a minute.</div>
<div>
4. Add in the granulated sugar and mix well. Cook for a couple of minutes.</div>
<div>
5. Add in the honey and cider vinegar. Mix well.</div>
<div>
6. Add in the raisins and red chili powder. Cook over medium heat for 20 minutes stirring, until the relish has thickened.</div>
<div>
7. Take off flame and allow to cool.</div>
<div>
8. Serve at room temperature or store in an air tight container ( in the refrigerator). It will stay for almost a week.</div>
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com1tag:blogger.com,1999:blog-4574914007296440796.post-11267331824157427322012-05-02T07:43:00.000-07:002012-05-02T07:52:32.347-07:00Yeti - Restaurant Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>OVERALL RATING -</b> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LZTtZEUUn5wt_Lu7yWaERrP30ydoamxdCTGDgoF19CsoGCzsj24J2La-S6Ndjhnc4kfYPjO7kiOufRzGR0eHdittjV00tFnV0F4O7JK2LV9e9nlJADAFwKyL3zv4sSfvg-F40fRPXE6/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LZTtZEUUn5wt_Lu7yWaERrP30ydoamxdCTGDgoF19CsoGCzsj24J2La-S6Ndjhnc4kfYPjO7kiOufRzGR0eHdittjV00tFnV0F4O7JK2LV9e9nlJADAFwKyL3zv4sSfvg-F40fRPXE6/s1600/star_grey.png" /></a><br />
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<b>Address-</b> 50A, 2nd Floor, Hauz Khas Village, New Delhi-110016<br />
<b>Tel -</b> 011-406 786 49<br />
<b>Credit Cards</b>-Yes<br />
<b>Average Price</b> - 900/- (Without Alcohol) plus taxes (VAT, Service Tax) and 10% Service charge<br />
<b>Alcohol</b> - Yes (Beverage Menu attached below)<br />
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Try asking many a seasoned foodie about Nepalese, Bhutanese or Tibetan food in Delhi and chances are you will only hear them say Momos or maybe Thukpa, thanks to an overflow of eateries and roadside stalls selling these. But the cuisine from the Himalayan states is much more than Momos and much, much tastier. And it took me a visit to Yeti, the Himalayan restaurant in Hauz Khas village complex to discover it.</div>
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Now this visit to Yeti almost didn't happen. Personally, my experience with the Hauz Khas complex hadn't been to great before Yeti. Till last year, I had never been to the Hauz Khas Village side and my friend and ex-colleague Mojo (yup that's what we call him) got me to visit the Complex for the first time. Mojo is a foodie when it comes to eating out and knowing the best places to grab a bite in Delhi or having a nice drink. So, when Mojo volunteered to take me to this great restaurant that he knew, I jumped and grabbed on this opportunity. We went to this shack of a place on the rooftop and I ended up having the spiciest of food at prices I wouldn't call Value for Money. Apparently the place was a big hit with the expat population and as I roamed around Hauz Khas Village, I found that the entire place was full of the snooty so called chic crowd looking for ethnic pieces which had driven almost everything sky high on price. Burnt Tongues and a bad stomach made me vow never to step inside the complex again. A few months and one Old Delhi Nihari visit later, Mojo and I decided to go to Hauz Khas Village complex again. This time we decided on Yeti. I expected the worst and how wrong I was. This 50 cover restaurant is an experience waiting to unfold and take you on a journey to the Himalayan Kingdoms via the culinary route. Last Sunday, I took my better half, kids and my old college buddy Abhineet and his family. We had a blast stuffing ourselves with food and each dish elicited more oohs! and aahs! than the previous one.</div>
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Yes, they do have momos on the menu (Thukpa too) and much more. As you are seated, your steward serves you with a complimentary starter of fried chickpeas tossed in spices and also places two bowls of chutney, one absolutely fiery red one full of chillies and an orange one which is less spicy but spicy for sure.</div>
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We ordered the veg snacks platter (300/-) which consists of Wai Wai Sadeko (dry wai wai noodles- a brand of noodles, tossed with onion, tomato, green chillies and lemon) , Aloo Sadeko (sauteed potatoes marinated in tangy Nepali spices) and Bhuteko Chana (Stir fried chickpeas in Nepalese spices). This is served with Tingmo (steamed Tibetan Bread) and chutney. If you want you can order these starters separately, but I just order the platter as I loved each one of them and the Tingmo has been a revelation. Apparently, they serve Tingmo with everything, and it goes just great with the spicy food.</div>
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For us meat lovers, we ordered the Shapta (300/-) which is thinly sliced buff (buffalo for the uninitiated) sauteed with onion, garlic and spices served with tomato and greens and a plate of Gyuma - Tibetan Sausages (350/-). Gyuma are the finest things I have tasted in a while now. Buff sausages wrapped in membrane and fried till they are crispy and yet retain their solid bite, they are the perfect accompaniment to cold beer. They were perhaps the reason Abhi and I had a few pints extra. And oh yes! we did order chicken momos (250/-) too, which I found a little tough and below standard. All these starters except the momos come with tingmo, so you can stuff yourself with more bread.</div>
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Our main course consisted of Kokra Ko Ledo - Chicken curry (350/-). We ordered plain rice (100/-) with it and this aromatic and delicate curry goes so well with plain rice. We also ordered crispy fried spinach (250/-) and it was heavenly, melt-in-your-mouth, like no one has ever done before preparation. Now please be sure to order "crispy" fried spinach and not fried spinach. We ordered fried spinach (thinking it to be crispy) and all we got was a blanched tossed spinach preparation that tasted bitter. We pointed this out to our server and he promptly replaced it with the heavenly dish I wrote about a few lines earlier.</div>
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The service was good and the setting neat. The portion sizes are huge and considering the cost per dish it is not only a value for money but a steal. Be sure to book in advance, if you plan to visit during the weekend as this place has a huge waiting, especially during Lunch hours on weekends. We booked an hour in advance and we still had to wait for 15 odd minutes. Luckily the place is open throughout the day, so you can always land up for brunch or late lunch. Believe me you will not be disappointed ... I haven't been on three occasions...and going by Abhineet and Suparva's look, they weren't either :)</div>
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<span style="text-align: left;"><b>FOOD -</b> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupEwFPAP90q3S5hanYBKyyK33a6Mjeaj_A0EyMJ-CQ104M8d4DbkO5NvFFlh8bx7eY6Ewt8DSVGVWmzp5I2XR9FNV7vpuCngeNr_7cRmMzFmTcrPtauCV0UpxBH8kFdATjJmONjeICbVP/s1600/star_half_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupEwFPAP90q3S5hanYBKyyK33a6Mjeaj_A0EyMJ-CQ104M8d4DbkO5NvFFlh8bx7eY6Ewt8DSVGVWmzp5I2XR9FNV7vpuCngeNr_7cRmMzFmTcrPtauCV0UpxBH8kFdATjJmONjeICbVP/s1600/star_half_grey.png" /></a></div>
<br />
<b>SERVICE -</b> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LZTtZEUUn5wt_Lu7yWaERrP30ydoamxdCTGDgoF19CsoGCzsj24J2La-S6Ndjhnc4kfYPjO7kiOufRzGR0eHdittjV00tFnV0F4O7JK2LV9e9nlJADAFwKyL3zv4sSfvg-F40fRPXE6/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LZTtZEUUn5wt_Lu7yWaERrP30ydoamxdCTGDgoF19CsoGCzsj24J2La-S6Ndjhnc4kfYPjO7kiOufRzGR0eHdittjV00tFnV0F4O7JK2LV9e9nlJADAFwKyL3zv4sSfvg-F40fRPXE6/s1600/star_grey.png" /></a><br />
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<b>AMBIENCE </b>- <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdJAObjCMBnEikSVlLzjytxaL63bfckEdBsal9dG6aQtC1aPKYNvJ9piZrO-5oY908W73XzK4uRVM7jnk-Uxc2i_stshq29K4Q1ekBIkrP6zB2rlBwyZHa70nn_-Yj32RSrzpcxik1aUS/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupEwFPAP90q3S5hanYBKyyK33a6Mjeaj_A0EyMJ-CQ104M8d4DbkO5NvFFlh8bx7eY6Ewt8DSVGVWmzp5I2XR9FNV7vpuCngeNr_7cRmMzFmTcrPtauCV0UpxBH8kFdATjJmONjeICbVP/s1600/star_half_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupEwFPAP90q3S5hanYBKyyK33a6Mjeaj_A0EyMJ-CQ104M8d4DbkO5NvFFlh8bx7eY6Ewt8DSVGVWmzp5I2XR9FNV7vpuCngeNr_7cRmMzFmTcrPtauCV0UpxBH8kFdATjJmONjeICbVP/s1600/star_half_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LZTtZEUUn5wt_Lu7yWaERrP30ydoamxdCTGDgoF19CsoGCzsj24J2La-S6Ndjhnc4kfYPjO7kiOufRzGR0eHdittjV00tFnV0F4O7JK2LV9e9nlJADAFwKyL3zv4sSfvg-F40fRPXE6/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-LZTtZEUUn5wt_Lu7yWaERrP30ydoamxdCTGDgoF19CsoGCzsj24J2La-S6Ndjhnc4kfYPjO7kiOufRzGR0eHdittjV00tFnV0F4O7JK2LV9e9nlJADAFwKyL3zv4sSfvg-F40fRPXE6/s1600/star_grey.png" /></a><br />
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<b><u>Note:</u></b> They have apparently also opened an outlet in Malviya Nagar, I haven't gone there so I cannot comment on how much their standards are compared to the Hauz Khas outlet and this review shouldn't be taken as a blanket review for all Yeti outlets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb0HJxWi0ii3N5TTZChdiiMauPMK88bjKcL1y9nGyW8d3VY1aGUbFmBCs1RzirY2rPo1mMClHNuu0LyHMjlddELIcbJIzY28A8timh9ffe9SEfYlEeUik7a92ufKtBiw4wmcJG9V-wOdG/s1600/Yeti+Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb0HJxWi0ii3N5TTZChdiiMauPMK88bjKcL1y9nGyW8d3VY1aGUbFmBCs1RzirY2rPo1mMClHNuu0LyHMjlddELIcbJIzY28A8timh9ffe9SEfYlEeUik7a92ufKtBiw4wmcJG9V-wOdG/s320/Yeti+Menu.jpg" width="320" /></a></div>
<br /></div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com5tag:blogger.com,1999:blog-4574914007296440796.post-52660849610224421862012-04-15T10:03:00.000-07:002012-04-15T10:04:46.201-07:00United Coffee House<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYd9kD-QMUkENE_6utM3jPDIQqCeRC4rpRe3x0wztU3nbj4w9K28eGx-oq22yf9r1MeLl4KDJV9BVN4GQmA_l9cz6P3OmbNK4nHb8MvdWeXTwU12hQfPI9tXoeixXsWGDrw_sQBv62aYj/s1600/UCH.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYd9kD-QMUkENE_6utM3jPDIQqCeRC4rpRe3x0wztU3nbj4w9K28eGx-oq22yf9r1MeLl4KDJV9BVN4GQmA_l9cz6P3OmbNK4nHb8MvdWeXTwU12hQfPI9tXoeixXsWGDrw_sQBv62aYj/s320/UCH.JPG" width="320" /></a></div>
<a href="https://www.google.co.in/maps/vt/data=Ay5GWBeob_WIPLDYoIWcfVXxvZu9XwJ55OX7Ag,8BYUnlacFd0ZDH4kZRQLONtxRI1ZiePcyB976LKf7VJvdmXJWRlDwgCIGHRDQI5RI_N2WVDblScNdFjZCn_5JswtjxqmjCxO3xKN_sOUIMdrM2h3yGLp34H7rJOBaLMhZ0U4yuBA-q8&w=248" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><b>Address:</b><br />
E-15, Inner Circle,<br />
Connaught Place, New Delhi<br />
<b>Tel</b> - 011-2341 6075 /2341 1697 / 98106 66044<br />
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Credit Cards - Yes<br />
Average Price - 2500/- for 2 people<br />
Alcohol - Yes<br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.co.in/maps?f=q&source=s_q&hl=en&geocode=&q=United+Coffee+House,+E+Block,+Connaught+Place,+New+Delhi,+Delhi&aq=0&oq=united+coff&sll=21.125498,81.914063&sspn=45.413612,86.572266&ie=UTF8&hq=United+Coffee+House,&hnear=E+Block,+New+Delhi,+Delhi&t=m&ll=28.632431,77.221333&spn=0.006295,0.006295&output=embed" width="425"></iframe><br /><small><a href="http://maps.google.co.in/maps?f=q&source=embed&hl=en&geocode=&q=United+Coffee+House,+E+Block,+Connaught+Place,+New+Delhi,+Delhi&aq=0&oq=united+coff&sll=21.125498,81.914063&sspn=45.413612,86.572266&ie=UTF8&hq=United+Coffee+House,&hnear=E+Block,+New+Delhi,+Delhi&t=m&ll=28.632431,77.221333&spn=0.006295,0.006295" style="color: blue; text-align: left;">View Larger Map</a></small><br />
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Connaught Place used to be the ultimate shopping mecca, before the mall craze took over New Delhi and most of India. A weekend well spent meant going to Connaught Place and roaming around from one block to another, eating some good food and then making your way towards India Gate for a lazy late evening by the garden enjoying Limchoo (Lime Ice Lolly). Every visit to Connaught Place made me pass the United Coffee House, but I never made it pass its entry doors (I never even gave it a second glance). I was always looking for one fast food joint or another when I was a kid, and then in my college days and younger days at work, I always made it to the most happening watering hole or sports bar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVhY05zKUoBYn16t3gIA_HPBoIXc99jL-Wujb5erVbOrYWKFNpaxHgSOTc-d3SHEswTpogeaI873wfk1PR6L0k35hLazHi2dqh_2HZTGZQ4h3Zt1SX8Lfq4165dFYUBRtw8Bq55J1J0Sp/s1600/Bar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVhY05zKUoBYn16t3gIA_HPBoIXc99jL-Wujb5erVbOrYWKFNpaxHgSOTc-d3SHEswTpogeaI873wfk1PR6L0k35hLazHi2dqh_2HZTGZQ4h3Zt1SX8Lfq4165dFYUBRtw8Bq55J1J0Sp/s320/Bar.JPG" width="320" /></a></div>
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It was the same idea a couple of months back, as my good ol' college friend and I met up at Connaught Place. It was the mid-point for both of us, as he was coming from Dwarka and I from Noida. Post our customary Hi-Hellos, we set about to walk down to the nearest urban watering hole, it was then that we crossed the United Coffee House and decided to walk in. This Sunday, I did the same thing by taking my better half and kids to this Culinary Landmark in New Delhi. </div>
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As you make it through the doors, it feels as if you have just gone through a time warp and been transported many decades back. This 2 storeyed, 138 cover restaurant, high Ceilings with gilded work and Viennese Chandeliers preserve the old world charm and the Staff, in colonial club steward uniform complete the experience. </div>
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The Menu is a story in itself - a story of how this establishment, opened in 1942, as an outlet, selling tea and coffee in the evenings with some snacks has changed over the years (just as Delhi has). They offer an Indian section, an Oriental Section (with Chinese, some Thai and Japanese delicacies thrown in) and a European, Continental and Mediterranean section. They also have a section for Tea and Coffee snacks complete with a pakoda platter, chicken cutlets, Keema/Regular Samosa and South Indian tifiin items (Idli/Vada/Dosa) and a section devoted to Omelettes and one for sandwiches. All the sections have traditional favorites and it made me extremely happy to go through the continental section and find old 1950's & 1960's classics such as Mushroom Stroganoff(445/-), Chicken A'La Kiev(545/-), Poulet Alexander(545/-) and hold your breath Lobster Thermidor (1595/-). </div>
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Today we ordered the Cheese Balls (175/-)which is listed as their signature favorite and their claim to have sold over a million and counting and Baluchi Aloo (295/-) for starters. The Baluchi Aloo were one of the best stuffed tandoori aloo in the Capital stuffed with a host of different nuts, raisins and the occasional pomegranate seeds, which my son excitedly pointed out. The Cheese balls elicited exclamations of surprise from all of us, given the huge size of the balls, but they left us a little disappointed. We were all expecting them to be gooey and stringy from inside but these were dry doughy balls and strangely had an after taste of egg. </div>
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Next for the main course was Chicken A'La Kiev (545/-) and Hampstead Fish n' Chips (545/-). The chicken looked great when it arrived, on a bed of mashed potatoes with an assortment blanched fresh vegetables and french fries neatly arranged around it. We loved the cheesy buttery taste of the chicken and the vegetables tasted wonderful. But the real winner of the day was the fish n' chips. Served with Tartar Sauce, a bread basket and herb butter, the fish was firm and flavorful. It tasted so fresh that one would think that this restaurant was on the banks of a water body. </div>
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The portion sizes are huge and by the time we finished the fish n'chips, we had no place for a dessert, even though the apple pie with cinnamon ice cream on the next table looked extremely inviting. Our bill with taxes came to a little over 2400/- (colas and mineral water thrown in ...no alcohol ) of which 400/- were only taxes and we felt that it was worth the experience. </div>
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During my last visit, we enjoyed the chicken cutlets (which were more of an escalope) and Chicken Salt n'pepper (425/-). We could have done without the bbq chicken wings (345/-) which had a funny sauce coating and a generous sprinkling of sesame seeds. Interestingly during both my visits the place was crowded, and things moved in slow motion (service is a little slow)- just so you can savor each and every moment. Even the lighting, especially on the 1st floor, makes you feel as you if you are seeing things in Eastman Color. I will personally recommend sitting on the ground level - more spacious and good natural sunlight.</div>
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This was my second visit in as many months and I look forward to many more visits, just to go back in time and enjoy the classic culinary gems and an era gone by.</div>
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<b>Note:</b> This restaurant is a culinary landmark and I have restrained myself from rating the place.</div>
</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-15139576012104598982012-03-29T18:54:00.000-07:002012-03-29T18:58:49.437-07:00Asafjahi Korma<div dir="ltr" style="text-align: left;" trbidi="on">
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The erstwhile Royals of India were known for their fondness for all the good things in life. Of these, music and food were the most patronized, and often used to showcase their superiority over one another. I think, it would be really good, even today to settle so many issues between nations or states over a culinary battle or a song duel. Only if it were this simple. Going back, the culinary secrets were often guarded closely, not even written down for fear of landing in the enemy hands, and many gastronomical gems have in the due course been lost, as they were not documented.</div>
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The Asafjahi's were a dynasty that ruled the state of Hyderabad (now in the state of Andhra Pradesh,India) since 1719 till India's independence. They were appointed the Nizams of Hyderabad (Nizam was a shortened form for Nizam-Ul-Mulk meaning Administrator of the Realm or Country) on behalf of the Mughal empire, and when the Mughal empire crumbled post Aurangzeb's(Mughal Emperor) death, the Nizam's declared Independence and formed their own kingdom. The Asafjahi's were extremely fond of their cuisine and it is no wonder that Hyderabad even today is known for it's food. </div>
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Though the Kulcha (Indian Bread) was the official emblem of the dynasty, it has got more to do with the legend that while on a hunting trip, the first Nizam was offered a Kulcha by a holy man. The Nizam could eat seven of those Kulchas, and thus it was prophesized by the holy man that seven generations of his family would rule the state.</div>
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Even though I stayed in Hyderabad for 2 years, I never ever came across the Asafjahi Korma, even once. Infact, there was a lot of the Asafjahi Cuisine that I did not sample, except of course the popular ones, whose cheap imitations are even available in Delhi. I'm sure the Asaf Jah's were keenly watching over me from their tombs, and wanted me to sample the real fare and do something with it. So, here I was, lazing around in Delhi, going through the newspaper, and I come across this recipe for Asafjahi Korma. One look at the photo and a quick read of the recipe, with all the richness bursting through the print had my taste buds on an overdrive. Though, it was from a book written by an erstwhile ruler on Indian Princely Cuisine, I also found the recipe on a few Pakistani sites (word by word similar). My version is a wee bit different in how I assembled it in the end and some more cooking. I liked it and hope you do too.</div>
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<b>Asafjahi Korma</b><br />
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<b>Ingredients:</b><br />
Mutton/Lamb, boneless, cut into 1" cubes - 500 gm.<br />
Yogurt, lightly hung (for about 2 hours) and whisked - 250 gm<br />
Onion's, chopped - 60 gm<br />
Green Chillies, deseeded and finely chopped - 25 gm.<br />
Red Chili Powder - 1 Tsp.<br />
Black Peppercorns - 1/2 Tsp<br />
Garam Masala Powder - 1/2 Tsp<br />
Sugar - 6 gm<br />
Ghee - 110 gm.<br />
Ginger Paste - 12 gm<br />
Garlic Paste - 12 gm<br />
Almonds, blanched and sliced - 12 gm<br />
Raisins - 12 gm<br />
Coriander Leaves, washed and finely chopped - 1 Tblsp<br />
Saffron, soaked in 2 tblsp warm water - A Pinch<br />
Salt - To Taste<br />
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<b>Method:</b><br />
1. Heat half of the ghee in a pan. Fry the almonds and Raisins separately, one after another, till a golden brown color. Drain and keep aside.<br />
2. In the same ghee, now add the chopped onions and fry them to a golden brown color. Add in red chili powder, garam masala powder, black peppercorns, sugar and green chilies. Add in 2 tblsp water and cook till water dries up.Take off the flame and allow to cool.<br />
3. After the mixture has cooled down, put it through a food processor to make a paste. Keep aside.<br />
4. Heat the other half of the ghee in the pan. Add in the ginger and garlic pastes and fry till they start to turn golden.<br />
5. Add in the meat and salt. <i>Bhunao</i> the meat and add little water to cook the meat. Cook till meat turns tender and the water dries up.<br />
6. Add in the onion-chili and masala paste. Mix well and cook for 2-3 minutes.<br />
7. Add in the whisked yogurt and mix well. Cook till the oil starts to appear on the surface.<br />
8. Add in the almonds, raisins, saffron and chopped coriander. Stir well. Simmer for another 5 minutes on low heat.<br />
9. Serve hot with rice or bread.<br />
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com3tag:blogger.com,1999:blog-4574914007296440796.post-17804822334441997902012-03-02T08:28:00.000-08:002012-03-02T08:28:00.126-08:00Sweet Potato Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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This post comes a little late as winters are almost over and the best part of winters must be sitting at home in the evenings and having hot soup. Since I have discovered the joys of sweet potato this season, it was but natural to have a sweet potato soup. It is hearty and comforting for a cold wintery evening and you must try it out either immediately before the summers have set in totally or for the next time winters set in. </div>
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<b>Sweet Potato Soup</b><br />
<b><i>(Makes 4 Portions)</i></b><br />
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<b>Ingredients:</b><br />
Sweet Potatoes, - 3-4<br />
Onion, chopped - 1<br />
Leek, chopped - 1/2 Cup<br />
Carrots, peeled and chopped - 1<br />
Celery, chopped - 1/2 Cup<br />
Garlic, chopped - 2 cloves<br />
Red Wine - 1 Cup<br />
Chicken Stock - 2 Cup<br />
Black Pepper, freshly ground - 2 Tsp<br />
Olive Oil - 2 Tblsp<br />
Cream - 1/2 Cup<br />
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<b>Method:</b><br />
1. Prepare the Sweet Potatoes - Put the sweet potatoes in a large pot and cover with water. Add 2 Tsp of salt and put on flame. Bring to a boil and simmer till they are soft. Take off flame and drain the water. Allow to cool. Once they are cool, peel them and cut them into quarters.<br />
2. Heat the olive oil in a large pot. Add onions, celery, leek, garlic and carrots. Cook them till they are cooked.<br />
3. Add in the red wine and cook till the wine evaporates. Scrape any brown bits stuck to the pan.<br />
4. Add in the sweet potatoes to the pot and then the stock. Bring to a boil and then simmer on low flame for another 20 minutes.<br />
5. Take off flame and allow to cool. Put into a processor and Puree until smooth. Pass through a strainer.<br />
6. Return the pureed soup back to the flame. Add in the cream and seasoning.<br />
7. Serve hot garnished with sweet potato chips or straws.<br />
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<br /></div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com1tag:blogger.com,1999:blog-4574914007296440796.post-74504561576155599162012-02-29T07:47:00.000-08:002012-02-29T07:47:00.149-08:00The Queens Head - Some photos<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.queensheadpub.co.uk/" target="_blank">The Queens Head</a> - A pub situated near the Basingstoke Canal just outside Fleet, Hampshire.<br />
The Address - Pilcot Lane, Dogmersfield, Fleet, Hook, Hampshire, RG27 8SY.<br />
Tel - 01252 613 531<br />
Click here to <a href="http://maps.google.co.uk/maps?q=RG27%2B8SY&spn=0.005,0.02&hl=en" target="_blank">Get Directions</a>.<br />
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The Queen's Head</div>
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Entrance</div>
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A table to seat 4</div>
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The Black Pudding Tower (Black Pudding & Pancetta, in English Mustard Sauce, topped with poached egg)</div>
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Fish & Chips</div>
</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-58590479222314632942012-02-26T05:24:00.000-08:002012-02-26T05:24:00.897-08:00Bharwaan Kheere Ka Saalan ( Stuffed Cucumber Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Last weekend, while browsing through some cookbooks in a bookstore I came across a book with some good concepts but fairly mediocre recipes. One of those consisted of stuffing cucumbers with meat. It was a good concept but one look at the photo (consisting of whole cucumbers) and a quick read through of the gravy, it was a clear no-go. Sadly, it was touted as being one from the kitchens of the Indian royalties. I mulled upon the concept of having stuffed cucumbers for the whole week and then yesterday decided on how I will end of doing it and the gravy to go with it. </div>
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<b>Bharwaan Kheere Ka Saalan</b><br />
<b><i> ( 6 Portions)</i></b><br />
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<b>Ingredients:</b><br />
Cucumbers - 4-5<br />
Lamb/ Mutton, minced - 500 gms<br />
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<b>For the Filling</b>:<br />
Ghee - 4 Tblsp<br />
Onions, sliced - 2<br />
Ginger, chopped - 50 gm<br />
Red Chili Powder - 3 Tblsp<br />
Coriander Powder - 3 Tblsp<br />
Cloves - 6<br />
Green Cardamoms - 6<br />
Cinnamon Powder - 1 Tsp<br />
Salt - To Taste<br />
Water - 1/2 Cup<br />
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<b>For the Gravy:</b><br />
Ghee - 2 Tblsp<br />
Onion Paste - 100 gm<br />
Ginger Garlic Paste - 6 Tblsp<br />
Yogurt - 2 Cups<br />
Red Chili Powder - 2 Tblsp<br />
Coriander Powder - 1 Tblsp<br />
Turmeric Powder - 1 Tsp<br />
Almond Paste - 1/2 Cup<br />
Lamb/Mutton Stock - 3 Cups<br />
Salt - To Taste<br />
Kewra - 2 drops<br />
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<i>Masala Powder (Make a powder of these whole spices):</i><br />
Black Peppercorns - 6<br />
Cinnamon Stick - 1" stick<br />
Cloves - 3-4<br />
Green Cardamoms - 4<br />
Black Cardamom - 1<br />
Mace - 0.2 gm<br />
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<b>Method:</b><br />
<b>For the Bharwaan Kheera (Stuffed Cucumbers):</b><br />
1. Peel the cucumbers. Hollow out the centers (keeping the cucumbers whole) and boil them in salted water for 15 minutes.<br />
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2. Drain and cool.<br />
3. Heat ghee in a large pan/wok.<br />
4. Add the sliced onions and fry till they are brown.<br />
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5. Add in the minced meat. Mix well.<br />
6. Add in the ginger and other ingredients for the filling. Saute until mince in browned.<br />
7. Add in the water and cook till mince in cooked. Cook till all water evaporates.<br />
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8. Fill the hollowed cucumbers with the cooked mince.<br />
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<b>For the Gravy:</b><br />
1. Whisk the yogurt with red chili powder, coriander powder & turmeric powder.<br />
2. Heat ghee in a large pan that is wide enough to hold the stuffed cucumbers.<br />
3. Add in the powdered masala and after 10 seconds add in the ginger garlic paste. Saute for a minute and add in the onion paste.<br />
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4. Cook till the flecks of fat start to appear on the surface.<br />
5. Take the pan off the flame and stir-in the whisked yogurt mixture. Return to the flame and cook till fat starts to appear on the surface.<br />
6. Add in the almond paste and cook till fat leaves the sides.<br />
7. Add in the stock and cook on low heat for another 10-15 minutes.<br />
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<b>Bringing it together:</b><br />
1. Add in the stuffed cucumbers to the gravy and simmer on low heat for 20 minutes. (add in more water if required)<br />
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2. Sprinkle kewra,stir, remove and adjust the seasoning.<br />
3. Remove the cucumbers and slice them into roundels.<br />
4. Place each roundel on a plate on a bed of the gravy. You can even choose to pour the gravy on top.<br />
5. Serve hot with rice or roti.<br />
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<b>NOTE:</b> Vegetarians can experiment with adding in an assortment of fillings ranging from paneer to corn and mushrooms.<br />
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<br /></div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com0tag:blogger.com,1999:blog-4574914007296440796.post-72584521529365446282012-02-10T23:42:00.000-08:002012-02-10T23:42:37.130-08:00Sweet Potato Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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Come the winter months, you can find roadside vendors in Delhi hawking their sweet potato fare ...shakarkandi chaat. Shakarakandi or Kachaloo is the hindi name for Sweet Potato and the Shakarkandi Chaat is an ideal in between meals snack. Frankly, I had never tasted Sweet Potatoes and was not a big fan of trying them out. I don't think anyone in my household also liked sweet potatoes, so I never stumbled upon them in the kitchen. A chance encounter with some wonderful looking sweet potatoes got me thinking that I just had to pick them up and get them home. So there they were ...sweet potatoes...on my kitchen counter and none of us with a clue as to what will become of them. After some thinking, we decided it was going to be some chips ...I mean who hates chips (even the calorie conscious do)...they were just going to be the perfect introduction to sweet potatoes. The entire family loved the chips, they didn't even last an hour. We have since moved on to trying other recipes with the sweet potato and I'm sure you will shortly catch me visiting one of the roadside vendors for my own portion of the Shakarkandi Chaat.</div>
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<b>Sweet Potato Wafers (Chips)</b></div>
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<b><i>(Makes 4 generous portions)</i></b></div>
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<b>Ingredients</b></div>
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Sweet Potatoes - 4 in number</div>
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Water - To parboil</div>
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Oil - To Deep Fry</div>
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Salt - Optional</div>
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<b>Method:</b></div>
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1. Wash & Peel the sweet potatoes.</div>
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2. Cut into fine round slices (preferably using a mandolin) </div>
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<b><i>Note:</i></b> If they are too hard and you are finding it hard to take out slices, parboil them in hot water to soften a little bit. Take care not to turn them mashy.</div>
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3. Heat oil in a wok. Fry the Chips till they turn golden brown.</div>
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4. Remove from the wok and drain on absorbent paper.</div>
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5. Season if you wish. I have found them perfect even without salt and other seasonings. I have tried tossing them with chili flakes and I love the sweet spicy combination..maybe you could try that.</div>
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com2tag:blogger.com,1999:blog-4574914007296440796.post-8439398743166644732012-02-05T23:02:00.000-08:002012-02-05T23:02:00.933-08:00Culinaire - GK 2, New Delhi - Restaurant Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>OVERALL RATING </b>- <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /><span style="text-align: left;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5J4id8WVn523xuYGJVOP9ZSJZAoBDF7nbLpAstJSl1hU9y5HqveTareuEUgLcYMRVw07_NuKBmQBemSJSdGTZXv47Cm0h8CEAV0Phg-1h-apmPgUuUt9xG-M0twgIZDPDDIyw_mlmkCrq/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5J4id8WVn523xuYGJVOP9ZSJZAoBDF7nbLpAstJSl1hU9y5HqveTareuEUgLcYMRVw07_NuKBmQBemSJSdGTZXv47Cm0h8CEAV0Phg-1h-apmPgUuUt9xG-M0twgIZDPDDIyw_mlmkCrq/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a></div>
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Address - 1, Chandan Market, S Block, Greater Kailash 2, New Delhi<br />
Tel - 011-29212413/4, 29218050<br />
Credit Cards - Yes<br />
Average Price - 900/- for 2 people<br />
Alcohol - No<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZpZc6xuLAdqnJu08E7hOw8dzeb2ond4bTKIalnspDTfOkRoNp4mYb9gbEVnl_6oKOWvos1rsi7almEqU25Wae2lGHa2Z0EYTsMP-T_1lJVtsW6bTizlCsALehdJMQYBh2UzBsLxFbcrl/s1600/veg+DimSums.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZpZc6xuLAdqnJu08E7hOw8dzeb2ond4bTKIalnspDTfOkRoNp4mYb9gbEVnl_6oKOWvos1rsi7almEqU25Wae2lGHa2Z0EYTsMP-T_1lJVtsW6bTizlCsALehdJMQYBh2UzBsLxFbcrl/s320/veg+DimSums.jpg" width="320" /></a><br />
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It all started with my better half talking to her friend, who went on and on about Culinaire in GK-II, New Delhi. With so much said, we decided to land up one evening to size the place up. We are both critical of restaurants and with praises coming from a few quarters, we had anyways raised our bar of expectations from the food ..needless to say, this review was going to turn out disastrous. It was a very mixed bag experience at the end and to say will I ever go back to the place, my answer will be a yes (not an emphatic yes, but surely a yes).And the yes comes with conditions attached which you will realize at the end of this review.</div>
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It's a blink and miss place, ahead of the famous M-Block market, nothing fancy in the decor, some seating outside for 25 odd pax and inside (which is hidden, so you wouldn't know unless you asked) for similar count. The ambience is very casual, with the outside area consisting of regular plastic tables and chairs.The kitchen is open and you can witness the entire commotion happening. In all respects it is just a roadside shack and nothing more. So if you go expecting a classy affair, you will be disappointed.</div>
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The staff is casual but extremely helpful. It was also nice to note that they had small <i>coal sikris </i>that were placed near each table to help keep us warm (it was cold in the night). The place is extremely busy and people are hovering around waiting for a table to vacate (we were there till 10:30 and it was packed ...thursday night).</div>
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Coming to the Menu, they serve Thai, Chinese and Lebanese cuisine (Weird combo of cuisines), which can be best described as extensive Thai food choices, decent Chinese selection and some sprinkling of Lebanese items. Strangely all pages of the Menu (4 odd pages) have a stupid "No MSG" watermark in the center. The prices of the dishes are a shock at first (considering the setting), but maybe the locality can command such prices for food. A decent appetizer can be between Rs.150-300 for non-vegetarian items and Rs. 100-150 for vegetarians. This is unless you want to go for Doner kebabs and falafel rolls which are available for Rs. 85/- or the safe dimsum which is priced at Rs. 80 for vegetarian dim sums (Please note that our vegetarian dim sums had cottage cheese in it) and Rs. 100 for Non-vegetarians. The main course ranges from Rs. 175-300 for chicken, lamb and seafood dishes and Rs. 175-200 for vegetarian fare (strangely the mix vegetables Thai curries are at a staggering Rs. 300...I say staggering considering chicken & lamb Thai curries are at 325/-). There are no desserts, so don't even bother asking. Hop into the ice-cream parlor across the street or go someplace else for winter time sweets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4iFIV__SrmNlHhNMIdKq_3d2tlVscXC7ROXC4-kF9OfqqsArCAdmfzY-LtTOUKT8vOnQsyp43IAEzIacmcc6bNhUGTz7l7VqjVmUsr-IIlENe3t8lRTzLiGVqCqtq6-GworR6LKV_V3E/s1600/Thai+Lamb+Red+Curry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4iFIV__SrmNlHhNMIdKq_3d2tlVscXC7ROXC4-kF9OfqqsArCAdmfzY-LtTOUKT8vOnQsyp43IAEzIacmcc6bNhUGTz7l7VqjVmUsr-IIlENe3t8lRTzLiGVqCqtq6-GworR6LKV_V3E/s320/Thai+Lamb+Red+Curry.jpg" width="320" /></a><br />
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We ordered Drums of Heaven (150/-), Veg Dim Sums (80/-) and Crispy Potato Chilli Honey (150/-) for starters.None of them lived up to our expectations. The dimsums had cottage cheese (paneer) in them and tasted like the regular street fare (which is available at one-third the price), the potato chilli honey lacked the chilli part (And I dont blame them...not many restaurants in Delhi do this dish properly) and the Drums of Heaven were in short <i>Chicken Pakoras (on the bone)</i>.</div>
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Our main course consisted of Thai Lamb Red Curry (325/- and yes all Thai curries come with Steamed Rice) and Veg. Burnt Garlic Rice(135/-). The Burnt Garlic Rice was passable but the Thai Red Curry was out of the world. The lamb was the best I have tasted for some time in a Thai dish. Later I came to hear that most people come here for the Thai food which is good value for the price.</div>
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And that brings me to the important point ..yes I will go back...provided I'm in the vicinity and only for the Thai food..nothing else.</div>
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<b>FOOD -</b> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a></div>
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<b>SERVICE -</b> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><br />
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<b>AMBIENCE -</b> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><br />
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<br /></div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com1tag:blogger.com,1999:blog-4574914007296440796.post-29668053743897569292012-02-03T22:44:00.000-08:002012-02-04T01:06:09.577-08:00The Old Delhi Culinary Trail - Changezi Chicken - Restaurant Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>OVERALL RATING -</b> We choose to restrain from an overall rating, as given the seating and service this place will not score too high. But then, the charm of old Delhi eateries has always been the food. Go for the Changezi Chicken. If you are picky about the experience, then drop in to the takeaway and pack yourself some to eat in the cozy confines of your home.<br />
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So what do you order when you go to a restaurant named Changezi Chicken? No prizes for guessing, but obviously the dish named Changezi Chicken. And that is exactly what we did last week when we dropped in to sample the fare at Changezi Chicken. Situated on Netaji Subhash Chandra Marg in Daryaganj, it is hard to miss. The Neon Sign proclaiming Changezi Chicken beckons you from far. 2 shops down they also have a small takeaway, again with an equally huge neon sign.<br />
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The restaurant is small and run down with no frills paid to either the kitchen which is in the open and that you encounter as you enter and tables and chairs thrown in to sit people. They pride themselves for their food and that is what they focus on. Infact a much bigger sign of Zaika, the family restaurant, overshadows the Changezi Chicken sign. And you plan to enter, Zaika promises to be a much comfortable and better dining experience. But in the 30 minutes that I stood outside (Not waiting for my table, just talking to the people around), Zaika could not match the crowd at Changezi, even by a far shot. </div>
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The menu is chicken-centric, with a mutton qorma and fish tikka thrown in, some vegetarian options (3 to be precise) and steamed chicken momos and chicken soup (now why would they do that).</div>
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We ordered the Changezi Chicken, qtr. plate for each person and I also ordered a mutton qorma to sample. Chicken Changezi promises to be a very different experience. A dish consisting of grilled chicken pieces (which have been marinated in lime juice and spices) that is cooked on the tava, it is at best an acquired taste, and that too gets acquired by the third piece of morsel that goes in. Initially, you find it a little sourish and tangy but then it grows on you and well by the end, you find it a very good change from the regular chicken dishes that you find. The curry is spicy and the chicken pieces are soft and delicate. </div>
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The mutton qorma was decent, nothing great (I'm biased towards Al Jawahar and Karims). We ordered the Roomali Roti, Tandoori Roti, Naan and Khameeri Roti. I will suggest having the Changezi Chicken with Tandoori Roti. It goes well. The Qtr. plate is good portion for one starving person, unless you are ordering other items on the menu too.<br />
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The servers are polite and courteous. Service is quick, but don't expect uniformed waiters, performing service from a platter. The food is the king here and the queues say it all.<br />
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<b>FOOD -</b> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><br />
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<b>SERVICE</b> - <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><br />
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<span style="text-align: center;"><b>AMBIENCE</b> - </span> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-HphqMuBFOmztwyZVsIgoxiZVB0tFGiTHq6F78gXOnIa3C73pUXDqUUuK4tGdN7fUT5Y2sMq-ulcImmuqC8EOvzHlknhIjquwiUZ9gignSLpg0Pk5-ecy9HvmGxxNCuxS4t_GWmgxMpr/s1600/star_gold.png" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaJrJ8CbdNCFaAsSZeJlAjQlON2DKrR10W-HbaUKFlXB-A9G0Mm_vB8nfZH3gBzIW2qpAwe6b9MCiMXEjOPsBLVKKRvZsUmv5EnCYT3PEmKmeLYEPlLHt-JQ_aCSKvB8nkokfuw-OIXKm/s1600/star_half_grey.png" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZun5rrEA_Dn3bpzB7b30kOEC6GE9Ma47yx8fQA0BV7kK2gVz-ZHQFbT4DumtFHGSTvbkBixHBTVROCzh83qtMOedJ4VGVFqk59auyH-csfA9SjFNBb179wP0w5QvlGp5xWzGNYLfq9Oco/s1600/star_grey.png" /></a>
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com2tag:blogger.com,1999:blog-4574914007296440796.post-19661265183991448282012-01-29T05:24:00.000-08:002012-01-29T05:24:31.324-08:00Jewels from Avadh (Part 3) - Aloo Gosht Ka Saalan (Mutton & Potato Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Ah! the winters look like ending. Delhi winters are the most amazing weather that Delhi can have, even though at their peak you curse the cold. It has been a very busy month and a half for myself.And I still haven't had enough. There is a afternoon grill lunch being planned for the next weekend and of course the much awaited trip to Chandni Chowk to have the street food.</div>
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We had a perfect Sunday and an amazing lunch, of which the saalan was the highlight and then a trip to the India Art fair which ends today. I cannot wait for dinner which will culminate in a wonderful strawberry cheesecake and a late night movie.</div>
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Culinary gems from Avadh are the right items for a lazy afternoon meal. Even cooking them, requires so much of delicate love and affection that you do not feel that you have worked at all. The Aloo Gosht ka Saalan was one such gem. With my sons who crave for mutton more than chicken and my wife who is in love with potatoes, there was success written on this recipe when I first laid my eyes on it. </div>
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Other Saalan's on this blog:</div>
<div style="text-align: justify;">
<a href="http://gastronomebychoice.blogspot.com/2007/07/mirch-ka-salan-chillis-in-creamy-sesame.html" target="_blank">Mirch Ka Saalan</a> - The Hyderabadi classic which is a must with the Gosht Biryani.</div>
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<a href="http://gastronomebychoice.blogspot.com/2008/10/makai-mirch-ka-salan.html" target="_blank">Makai Mirch Ka Saalan</a> - A twist to the above</div>
<div style="text-align: justify;">
<a href="http://gastronomebychoice.blogspot.com/2007/10/lasan-ka-saalan-garlic-in-thin-coconut.html" target="_blank">Lasan Ka Saalan</a> - Garlic in thin coconut gravy ...a winter classic</div>
<div style="text-align: justify;">
<a href="http://gastronomebychoice.blogspot.com/2007/10/tamatar-aur-chana-dal-ka-salan.html" target="_blank">Tamatar Aur Chana Dal Ka Saalan</a></div>
<div style="text-align: justify;">
<a href="http://gastronomebychoice.blogspot.com/2007/11/gobi-aur-mirch-ka-saalan.html" target="_blank">Gobi Aur Mirch ka Saalan</a></div>
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<b>Aloo Gosht Ka Saalan</b><br />
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<b>Ingredients</b><br />
Mutton/Lamb, pref. from shoulder, cut into 1.5" cubes - 750 Gms.<br />
Baby Potatoes, washed, peeled and reserved in a bowl of water - 16<br />
Clarified Butter (Ghee) - 90 Gm.<br />
<br />
<b>Whole Spices</b><br />
Green Cardamoms - 6<br />
Cloves - 3<br />
Cinnamon (1") - 2<br />
Bay Leaf - 2<br />
<br />
Salt<br />
Ginger Garlic Paste - 6 Tsp.<br />
Yogurt - 1 Cup<br />
Coriander Powder - 2 Tsp.<br />
Red Chili Powder - 1 Tsp<br />
Turmeric Powder - 1/2 Tsp<br />
<a href="http://gastronomebychoice.blogspot.com/2011/09/fried-onion-paste.html" target="_blank">Fried Onion Paste</a> - 60 Gm.<br />
Fried Garlic Paste - 15 Gm.<br />
Cashewnut Paste - 20 Gm.<br />
Melon Seed Paste (Magaz) - 15Gm.<br />
Mutton/Lamb Stock - 6 Cups<br />
Black Pepper, freshly powdered - 1/4 Tsp.<br />
Green Cardamom Powder - 1/2 Tsp.<br />
Nutmeg Powder - 1/4 Tsp.<br />
Cumin Powder - 1/4 Tsp.<br />
Kewra - 2 drops<br />
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<b>For Garnish</b><br />
Ginger, cut into juliennes - 1"<br />
Fresh Coriander, chopped - 1 Tblsp<br />
Lemon Juice - 2 Tblsp<br />
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<b>Method:</b><br />
1. Cut the ginger into Juliennes and soak them in lemon juice. Reserve for garnish later.<br />
2. Heat the ghee in a handi or a large heavy bottomed pan. Add in the whole spices and stir.<br />
3. Ad the green cardamom changes color, add in the mutton/lamb pieces and salt. Increase flame to high and cook to sear meat for 2 minutes.<br />
4. Reduce flame to medium and add in the ginger-garlic paste. Cook, stirring intermittently till moisture evaporates. (Around 5-8 minutes).<br />
5. Whisk the yogurt with coriander, turmeric and red chili powder.<br />
6. Take the meat off the flame and add in the whisked yogurt mixture, stirring at the time. Put back on flame and cook till the fat leaves the sides . (Around 6-7 Minutes).<br />
7. Add in the fried onion and garlic pastes. Cook till fat leaves the sides. (Around 4-5 minutes).<br />
8. Add the cashew and melon seeds paste. Mix well and cook for a minute.<br />
9. Add in the mutton/lamb stock. Bring the gravy to a boil and add in the baby potatoes.<br />
10. Mix well and bring the gravy to a boil again. Reduce flame to low an cover and simmer, stirring occasionally till meat and potatoes are cooked.<br />
11. Remove the meat and potatoes and pass the gravy through a strainer. Put back on flame and cook till the gravy has a thin saucy consistency.<br />
12. Add in the meat and potatoes. Sprinkle the black pepper, cumin, nutmeg powders and the kewra. Stir,adjust the seasoning and remove from flame.<br />
13. Serve hot garnished with ginger juliennes and chopped coriander.
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com2tag:blogger.com,1999:blog-4574914007296440796.post-59159489208911660912011-12-29T11:09:00.000-08:002011-12-29T11:11:05.944-08:00Corn Chaat & a Trip to the Qutab Minar<div dir="ltr" style="text-align: left;" trbidi="on">
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If there is one place on this planet where people love winters, it has to be New Delhi. After a hot and long summer season and hot,humid rainy season, the cold, foggy winters are a treat. Despite the cold, people are out on the streets and it is non-stop party season. This winters we decided as a family to go out every Saturday to one historical monument to showcase our heritage to our 2 boys. What better place to kick off than with the Qutab Minar, the logo of New Delhi and its most popular landmark.</div>
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I for one have a lot of childhood memories associated with the place. We stayed for 2 weeks in the tourist guest house situated inside the qutab complex. Everyday my sister and I would go out and roam the complex and play our games there. Of course, there was not too much of a crowd in those days and the security was non-existent. You could touch the monuments and even go inside the Qutab (Now you cannot touch some of the relics like the Iron Pillar and cannot go inside the Qutab). It was nostalgic to be there with my parents, my better half, my sister and her son and my two boys. It was a day long picnic and the tour was followed by a nice lunch in the gardens with the kids playing all around.</div>
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Legend has it that Delhi was composed of seven ancient cities (not counting the modernistic New Delhi), namely,</div>
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- Quila Rai Pithora (an extension of Lalkot)</div>
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- Mehrauli</div>
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- Siri</div>
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- Tuglakabad</div>
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- Ferozabad</div>
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- Shergarh</div>
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- Shahjehanabad</div>
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Lalkot was constructed by King Anandpal Tomar in the Eleventh Century. The Tomar Rajputs are,incidentally, credited with founding Delhi. Lalkot was more of a defense structure surrounding an area. One of his later successors, Prithviraj Chauhan (also popularly known as Rai Pithora) took over and extended lalkot for his city which he called Quila Rai Pithora (literally meaning the Fort of Rai Pithora).</div>
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Muhammad Ghori after various unsuccessful attempts succeeding in capturing Quila Rai Pithora in 1192 AD. He returned back to Ghazni (in present day Afghanistan) and placed Qutab-Ud-Din Aibak as his Viceroy in Delhi.After Ghori's death he enthroned himself as the Sultan of Delhi and thus started the Slave dynasty (He started as a slave purchased by the Ghori dynasty who rose through the ranks).In his short rule (he died playing polo in Lahore), Aibak started the construction of Mehrauli by demolishing all Hindu Temples and establishing Islamic structures in their place. He started the construction of the Qutab Minar as his Tower of Victory, but died after constructing the first storey. His son-in-law Iltutmish completed the 2nd, 3rd and 4th storey. After damage by Lightning, it's 4th storey was dismantled and reconstructed by Firoz Tughlaq. He also added a 5th storey to the structure. Later on restorations were also done by Sikandar Lodi.</div>
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Picnic food in India can be tricky. We could see some families around, complete with their pressure cooker and casseroles with tasty gravies around. There were also some with sandwiches and burgers around. I have always been somewhere in between, Picnic on a cold wintery afternoon (it was the coldest day in New Delhi in 6 years) for me means having a nice chaat,some bread pakoras or samosas, ending with some warm carrot halwa. There should be hot tea for company throughout the meal and a leisurely walk to digest the food later. For the chaat we decided to have a twist by making a Corn Chaat instead. It was really quick to make and stays well during tavel. You have an option of either mixing the Tamarind (Imli) chutney during the making of the chaat or give it alongside as an accompanying dip. I have tried both and found both working fine taste wise.</div>
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<b>Corn Chaat</b><br />
<b>Makes 4 Portions</b><br />
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<b>Ingredients:</b><br />
American Corn - 3 Cups<br />
Onion(large), finely chopped - 1<br />
Tomato (Large), Chopped - 1<br />
Coriander, finely chopped - 1/2 Cup<br />
Green Chillies, finely chopped - 2<br />
Peanuts - 1/2 Cup<br />
Red Chili Powder - 1 Tsp<br />
Black Pepper Powder - 1 Tsp<br />
Anardana - 1/2 Tsp<br />
Amchoor Powder - 1/2 Tsp<br />
Black Salt - 1 Tsp<br />
Tamarind Chutney - 1 Tsp<br />
Mint Chutney - 1 Tsp<br />
Lemon Juice - 1/2 Tsp<br />
Cumin Powder - 1/2 Tsp<br />
Coriander Powder - 1/4 Tsp<br />
Cloves, powdered - 2<br />
Potato Chips, crushed - 1/2 Cup<br />
Potato, cubed - 1 (Optional)<br />
Coriander - For Garnish<br />
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<b>Method:</b><br />
1. Steam the corn till soft and done. (Believe me, I have tried boiling it and it just doesn't taste right. Steaming does take a little longer but worth every single minute spent.)<br />
2. Roast the peanuts till they begin to change color. About a minute on high flame.<br />
3. Add all ingredients in a large bowl and mix well. <b>NOTE:</b> You have the option of either adding the Tamarind and Mint Chutneys straight away or serving them on the side with the chaat.<br />
4. Serve in individual plates or bowls.<br />
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com3tag:blogger.com,1999:blog-4574914007296440796.post-42119103411092745542011-12-27T07:16:00.000-08:002011-12-27T07:18:37.456-08:00Tamarind Chutney (Imli Chutney)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-PPzHv4E4G8g/Tvnc__P_v6I/AAAAAAAABmc/4y5JZIqJVtA/s1600/Imli+Chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://1.bp.blogspot.com/-PPzHv4E4G8g/Tvnc__P_v6I/AAAAAAAABmc/4y5JZIqJVtA/s400/Imli+Chutney.JPG" width="400" /></a></div>
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Tamarind Chutney is a delicious dip that is essential to the preparation of many fast foods in India, especially the different chaats. The sweet and tangy dip is also served as an accompaniment to other dishes esp. samosas and pakoras alongwith the tomato based chutneys. My better half even does a fried rice dish with vegetables and tamarind chutney. She has it with plain raita (yogurt) and is an ideal comfort food on those cold winter evenings when you want to grab a quick bowl and get into bed and enjoy while watching the TV.</div>
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<b>Tamarind Chutney</b></div>
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<b>Ingredients</b></div>
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Tamarind, deseeded - 250 gms</div>
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Sugar (I personally prefer Jaggery) - 300 gms</div>
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Cumin Seeds, roasted - 2 Tsp</div>
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Red Chili Powder - 1 Tsp</div>
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Salt - 1 Tsp</div>
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Black Salt - 1 Tsp</div>
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Ginger Powder (Saunth) - 1/2 Tsp</div>
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Water, boiling - 2 Cups</div>
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<b>Method:</b></div>
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1.Soak the tamarind pieces in the hot water for an hour. After they have been soaked for an hour, mash them to take the pulp out of the tamarind pieces (Yes, using hands is preferred).</div>
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2. Pass this mixture through a strainer (pressing hard against the strainer to ensure all pulp is squeezed out) and discard the pieces.</div>
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3. Put this strained mixture on flame. Add sugar and mix well.</div>
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4. Add on the remaining ingredients and mix well.</div>
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5. Cook till desired consistency is attained. Take off flame and cool down.</div>
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Keeps well for over a month or two if refrigerated. I personally suggest making a thick tamarind chutney. You can use it as is for purposes of a dip. To use it over chaats, I thin it by adding water and mixing well.</div>
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</div>Gauravhttp://www.blogger.com/profile/06260022185722747066noreply@blogger.com1