BISI BELE BHATH BY VINDHYA BALANNAVAR

Go to any South Indian Restaurants you can easily find this very delicious, Heavenly- One pot meal called ‘Bisi Bele Bhath’. Bisi Bele Bhath is a Kannada name; it translates as ‘Hot Lentil Rice’ in English. Bisi means ‘Hot’, Bele means ‘Lentil’ and Bhath means ‘Rice’. It is one of the famous dishes from the Karnataka Cuisine. Walk into MTR, chain of restaurants in namma Bengaluru and order for Bisi Bele Bhath, so Finger Lickin’ good it is. !! Bisi Bele Bhath is the perfect amalgamation of Rice, Choicest Spices and vegetables. The Unique point of this dish is the blend of spices added to the rice-lentils-vegetables combo which gives it a deep flavour. This dish gets it flavours from the spices and the tempering which is given towards the end.

EROMBA - MANIPURI DELIGHT BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: MAYANGLAMBAM ROJINA DEVI

Mahabharata chronicles the love story and marriage of Arjun and Chitrangada. World War II chronicles the tryst of liberation of the INA at kangla. The boxing world remembers the tryst of M C Mary Kom. Horse riders the world over who love polo trace their favourite game to here. Welcome to Manipur a jewel amidst the seven sisters of India. Yes the kingdom whose heir babrubahan defeated his own father mighty arjun is the place where the game of polo originated from and taken up by the britishers and popularized. When Netaji subhash Chandra Bose’s liberating INA unfurled India’s flag to celebrate liberation it was in Manipur the land of the mighty lokhtak lake. A state that is synonymous with M C Mary Kom is also home to another iron lady- Irom Sharmila Chanu. Iron sharmilla as she is popularly known has not had food or drink since 2000 and is on a fast protesting against atrocities in Manipur. Indeed Manipur is breathtaking in its beauty, pristine in the throes of the geet govindam that is found being sung in many a house hold, ferocious in its protest towards wrong. Life in these lands start early in the day and finish early too. Agriculture and tourism are major revenue earners, and when we talk of tourism can we be far from food.

PORK AKHUNI - TASTE RIOT WITH A RIOTOUS SMELL BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: CARLIN KIKON MANGRATEE

IMAGE OWNER: CARLIN KIKON MANGRATEE

PORK AKHUNI - FERMENTED DELIGHT FROM NAGALAND

Nestled in misty hills is the city of kohima, capital of Nagaland. As I drove up from dimapur to kohima, the nip in the air started to get to me, but more importantly the verdant hills with mist swirling round her tops were mesmerizing.   After a hard day’s work I was invited to a friend’s place for a late dinner by naga standards at about 6 pm. Not wanting to be rude but stomach doing flips having heard a lot of stories about naga food involving dogs I went into eat. For sure when the food was served the first thing that assaulted me was the overwhelming smell of the dishes and I felt that my worst fears were about to come true. All the same with a  bit of cajoling from my friends I mustered up the courage to taste the ware set aside for me rice, boiled vegetables (cucumber and cabbage leafs today), fish bas tenga and pork akhuni. Bas tenga is fermented bamboo shoot while the akhuni is fermented soya bean. As I controlled my nose and popped in the first few morsels of the bas tenga and akhuni, my taste buds started popping in my mouth to the riot of flavours it were experience the acrid sour of fermentation to the spicy hot of the bhut jolukas, the spiciest chillis in the world. It’s been a spicy love story between me and the nagas since then.

WORLD FAVORITES: GRILLED CHICKEN ONION SKEWERS WITH SALAD AND CROUTONS

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If there ever is something that truly transcends all boundaries, both cultural and geographical, it is the love for chicken! And one of the easiest and most popular methods of cooking chicken is grilling. The combination of grilled chicken skewers with a salad has gained wide popularity over the past few decades in the culinary industry

History

The emergence of grilling as a widespread cooking method can be linked to certain events in history. The very beginning can be traced back to man’s taming of fire. Till the 1940’s grilling was limited to picnics and campsites. But with the end of the Second World War, and reorganization of urban accommodation into suburbs, backyard grilling gained widespread popularity.

Skewered grilled meat is synonymous with several Middle Eastern countries such as Lebanon, Bahrain and Abu Dhabi. It gradually attained popularity all over the world for its ease of cooking, and the fact that it eliminated the need for cutlery.

CHICKEN CAESAR SALAD - THEATRICAL FLAIR OF TABLE-SIDE TOSSING

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The original Caesar salad, the one that went on to create sensations in Hollywood, did not use chicken as in the preparation. In fact, the salad was made by way of a fluke!

History: A table-side prep, a stop-gap measure, Hollywood fame

The Caesar salad has a history just as enticing as the salad itself. The credit of discovery of this legendary salad is accredited to restaurateur Caesar Cardini. Like most legends, the preparation of this salad too was accidental. It was prepared as a stop-gap solution to keep his customers merry, after a Fourth of July rush in 1924 had robbed Cardini of all his kitchen supplies. Thus, was born, the mighty Caesar Salad that would go on to create trends in Hollywood, for the first time. To add flair to the fire, Caesar had prepared it at the table-side; he had to make do with whatever was at hand. According to the stories that had run rampant, the original recipe was a concoction of romaine, croutons, garlic and boiled eggs, olive oil, Parmesan cheese and Worcestershire sauce.

MEAT AND FRUIT FUSION: APRICOT CHICKEN DRUMSTICKS AND GREEN SIDE

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Though most people remember the England of old for their trade exploits, they have also made vast contributions to the culinary industry. Due to the abundance of herbs and fruit in England with their own distinct flavors, British chefs had the opportunity to mix and match several flavors, and they came up with several delicacies. Prominent among these fusion dishes is apricot chicken.

BATTERED FISH AND CHIPS AND SALAD - A STOCK MEAL FOR THE WORKING CLASS IN ENGLAND

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The battered fish with chips and salad had always been a tongue-tickling affair. Did you know how fish first came to be battered?

History:

The history of battered fish with chips and salad is as appetizing as the food itself. Fish and chips had become a stock meal amid the working class in England during the latter half of the 19th century. Fried fish had first entered England by the grace of the Spanish Jews , and was considered the perfect prototype for the fish component of the dish. Originally, the Spanish Jews, clustering in England would have fried fish by coating it in flour. Battered fish, according to the traditional recipe which has been carried forward till date, is primarily coated in flour. Then it is dipped into a batter of flour mixed with liquid. The first fish and chip shop was opened in 1980 in London by Joseph Malin.

ARAB MUTABBAQ: A FEAST TO THE TONGUE

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Mutabbaq also known as murtabak or mutabar where muta means egg and bar means roti or bread in the native language of Kerela. This dish is versatile in nature. As the stuffing changes, the taste also does. It can be cooked in a vegetarian and also non-vegetarian form. People all over the world are fond of their own version of Mutabbaq. All the layers are significant and possess their own different taste. In a bite, you’ll find it crispy and in yet another it will melt like an ice cream in your mouth. When cooked sweet, it acts like a dessert and when the savory one is cooked, you just can’t stop having it. It is an absolute delight to the tongue.

STUFFED KARELA BITTER GOURD NUTRITIOUS AND MADE YUMMY BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: RAJ

To many one of the most unappealing of vegetables, yet to many a treasure trove of nutrients, Karela or bitter gourd bring equally vehement reactions from people. Bitter to the extent that idioms have been made regarding bitterness using this vegetable, most people especially children are found to making faces at the very mention of this vegetable. Yet no one can deny the goodness that the consumption of this vegetable can give, whether that is in blood sugar control, as a laxative, for various conditions of rheumatism and gout. But our mothers seem to have the uncanny ability to convert this bitterest of vegetables into something tasty. Stuffing the vegetable is one such way.

TERIYAKI FRIED CHICKEN: A MOUTH WATERING CUISINE

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Each bite of the dish melts and mixes so well in our mouth that with every bite follows the next one. It is a Japanese dish and is cooked using chicken and a sauce specially prepared for the dish. Here is everything one needs to know about the dish before actually consuming.

History: The origin

It is believed that Teriyaki was invented by Japanese in the seventeenth century.  Teriyaki word is derived from the word ‘teri’ that means shine given by the sauce and ‘yaki’ is the cooking method followed by Japanese cooks. The grilling, broiling, frying or roasting of sliced meat in a different sauce that is a blend of sake or rice wine, soy sauce, mirin( Japanese rice wine) and sugar is the popular cooking Japanese method called as Teriyaki.

BEEF KORMA - A FUSION OF TASTE AND FLAVORS

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Beef korma is a spiced treat that you can’t stop with just one serving. It takes you to a world of gripping flavors where you lose yourself completely.

History – A classic Mughlai treat

Korma draws its origins from the Mughlai cuisine. It originated in South Asia. The word korma is derived from Turkish word kavurma which literally means cooked meat. This distinctive Moghul dish can be traced back to the 16^th century. The korma was served in the Mughal royal courts.

Traditionally, this dish was prepared by braising meat in a sauce of spices, clarified butter, and yogurt, and cooked over a very low fire. With time, several variations of the authentic korma became popular. This classic dish can be cooked using beef, lamb, chicken, mutton, or game. Outside India, the korma is popular in Pakistan, Bhutan, Nepal, Bangladesh, and even the UK.

MINT JULEP: A DRINK THAT VOICES OF YOUR TASTE, CLASS AND ARISTOCRACY!

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Keep your silver goblets on standby. When was Kentucky Derby ever complete without the lionised Mint Julep?  

 History of the Mint Julep: Just as enticing as the drink itself.

In and around the 18th century, the Mint Julep had originated in the southern part of the United States. It was initially recommended to address the ailment of the stomach accompanied by frequent retching, and, perhaps, a difficulty of swallowing.

But was Bourbon always the spirit for the Mint Julep? While there are several rumors to specify the use of Cognac for the Mint Juleps, especially at the time of the Civil War, the first chronicled history in John Davis’, Travels of four years and a half in the United States of America point out that whiskey was used to make the Mint Julep in 1803.

OLD FASHIONED COCKTAIL - THE OLD FASHIONED WAY OF UPLIFTING YOUR SPIRITS

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It’s time to let the whisky do the talking.

History – A drink that stood the test of time

The old fashioned cocktail was the first beverage of its kind. It predated all other cocktails that came into existence, and has a lot of history behind it.

The term “cocktail” was defined in response to a reader’s query in 1806 to the “The Balance and Columbian Repository”. The Editor of the newspaper went on to define it as a potent concoction of bitters, spirits, sugar and water. It was also in vogue at the time as the “bittered sling”

HOME MADE MARTINI - A CLASSIC COCKTAIL

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The martini is one of the most popular mixed alcoholic beverages in the world. This iconic cocktail can be easily customized to suit your taste and preference.

History – a beguiling concoction

The martini is a classic drink that has been called the elixir of quietude by E. B. White, an American writer. This cocktail packs a punch of gin and vermouth garnished with an olive or a lemon twist.

MURI GHANTO - FISH HEAD CURRY BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

For a Bengali God’s gift to mankind has to be fish, followed by rashogolla. Bengali cuisine while diverse in encompassing meat both fowl and fur, and even some exemplary lip smacking vegetarian variety; it is with fish that it transcends into an art. The brilliance of the Bengali mom to turn the egg of fish into nuggets, or the gut into finger licking fried nuggets to be savored with rice just shows how every part of the fish can be converted into something that is excellent. So why not the otherwise inconsumable bones and head. Voila they have a solution for you in the form of muri ghanto.

ISRAELI SALAD: A BOWL OF HEALTH, HAPPINESS, AND OF COURSE THE LEAFY GREENS

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Life can only be appreciated by stripping it down to its finer nuances. That fact also holds the key to producing an astute Israeli Salad. This salad, that has come to assume a key role in traditional Israeli breakfast, is made up of fresh vegetables diced down to their finest.

History

The history of the Israeli Salad is just as prismatic as the ingredients used. There are some who believe that the roots of the Israeli Salad are grounded in Russia where such chopped salads had been in vogue even before Israel was founded.

THE MAI TAI COCKTAIL: TASTE THE GOODNESS OF THE PACIFIC

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The Mai Tai, one of the most iconic tropical cocktails in the Pacific, owes its name to the Tahitian word Maita'i, which means ‘good’. And the very name pretty much sums up this favorite drink of Hawaii that carries the goodness of tropical flavors and freshness. This alcoholic cocktail made using dark rum, white rum, lime juice, and Curaçao triple sec offers you a glimpse into the refreshing taste of the Pacific islands and instantly transports you to the magical Tiki-themed clubs of the 1960s.

MUGHLAI PARATHA BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: KIRTI PODDAR

One of the highlights of Indian cuisine is the rich variety it affords in the form of street food. The omnipresent golgappes, the spicy chats, steaming momos, slurpy kathi rolls, indeed there are many an occasion when you can have your meal with just street food. Kolkata has its unique mix of street food and one item that has found pride of place in street corners and restaurant is the mughlai paratha. Essentially a street food of the alleys of Kolkata and Dhaka, this is typically a fried bread that has been stuffed with minced meat, and egg.

PUNJABI DISH: CREAMY RAJMA MASALA BY VINDHYA BALANNAVAR

IMAGE OWNER: VINDHYA 

Rajma masala is a very famous Punjabi Curry. Rajma Chawal (rice) is a regular affair in every Punjabi household. A flavourful and wholesome meal one could have on Sunday afternoons. Rajma is known as Red Kidney Beans in English. This aromatic curry/Masala could be basically made in three different ways.

FISH KORMA - A SHAHI DISH FROM THE MUGHAL COURTS

IMAGE OWNER: SOUMYASHREE CHATTERJEE

India is a land of diversity and the melting pot that it is different cultures have all blended in to make a unique offering whether that be from language, customs or community. Food of India is no different, the tamarind of down south, sweet of east, spice of west all melt in the butter of north to give a unique taste that is India. Indian subcontinent over the centuries has seen many an invasion and with each invasion all embracing India has also embraced a new element of cuisine in her. One of the most dominant rulers of India have been the mughals, and while embracing them we have been very strongly influenced by the cooking style that they brought from central Asia. Korma is one of the dishes that was typically mughal and has been developed in the kitchens of India as an evolution from what the mughals brought with them.

HOMEMADE ORGANIC APPLE PIE DESSERT - YUMMINESS AT ITS BEST

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An apple a day keeps the doctor away. But if it’s an apple pie, you can’t possibly keep temptation away. Such is the delectable taste of this dessert!!

History: An enticing fare

Apple pie became popular across the world at various points of time in history. The earliest known recipe for English apple pie dates back to 1381. It mentions the use of apples, figs, pears, spices, and raisins to make the pie.

Dutch apple pie recipe traces back to the Middle Ages. It is documented in a Dutch cookbook from 1514. Traditional Dutch apple pies are two distinct varieties: crumb style and lattice style.

In America, the apple pie was introduced by the British, Swedes, and Dutch colonies during the 17th and 18th centuries. Since then, it has been a popular dessert there. Regardless of its timeline of origin in different parts of the world, this dessert continues to allure everyone with its taste and flavor.

MALU MIRISATA - A SPICY FISH CURRY FROM SRILANKA

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Malu Mirisata is a tantalizing treat of fish and authentic spicy flavors. This traditional fish curry from the island nation of Sri Lanka packs a hot punch of irresistible taste.

History: A popular traditional fare

Spicy Sri Lankan fish curry is known as Malu Mirisata in the Sinhalese language (local language of Sri Lanka). This way of cooking fish originated in Sri Lanka. The inhabitants of this island nation have always enjoyed an ample supply of fresh fish and rich spices. Apart from the delectable taste, the easy availability of the key ingredients has been one of the main reasons behind the popularity of this spicy fish curry.

The popularity of this appetizing dish did not remain confined to Sri Lanka alone. Today the fish curry is relished by a lot of people from India, Bangladesh, China, Malaysia, and Thailand.

SEAFOOD PAELLA WITH LEMON TOPPINGS - A MEDLEY OF COLOR AND TASTE

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Seafood Paella is a famous dish of Spain. Bursting with varied flavors, this culinary delight packs in a mouth-watering combination of seafood and spices.

History: A classic dish

Paella is a Valencian rice dish that dates back to the ancient times. The recipe originated in its current form around the mid-19^th century near a region called Valencia in Spain.

Paella traces its roots to the 10^th century when the Moors of Moorish Spain started to cultivate rice. The people of the Valencian region began to cook rice with spices and fish for feasts and gatherings. 

By the 15^th century, rice became a staple food in Spain. Cooks started to combine rice with vegetables. People along the coastal areas combined fish with rice for a wholesome meal.

GREEK SALAD - A CLASSIC DISH

Greek salad is one of the classic dishes which is easy to prepare and extremely beneficial for health. This Greek cuisine has low fat constituents and can be served as quick lunch or dinner. This dish goes well specially during summer. Unlike other salads the cheese content will ensure that you have a fulfilling feeling. It can be made at home as well as readily available in any good restaurant.

History of Greek Salad

As the name sounds, this salad first became popular in Greece. While the Greeks do not add lettuce to it, by and large the preparation remains the same. It was only in 1925 an Australian Newspaper described this salad as boiled squash along with milk. Post the Second World War, the Greek salad started becoming popular owing to its simple preparation and large health benefits.

PROS AND CONS OF DIET FOOD

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The world where appearance is treated like a basic necessity, possession of a perfect body has become essential. To enhance the appearance, people follow different paths with the desire of reaching the same destination, a flawless, flexible and perfect figure! Diet food has become popular among the crowd aspiring to master the art of fitness. But the question arises, is diet food really beneficial or is it just a myth? Here are some pros and cons of diet food that describes the extent to which diet food is beneficial.

THE DELICIOUS CHEESECAKE SUPREME

IMAGE CREDIT: RAUL CARRERA

Cheesecake Supreme

Cakes are the most favorite and delicious desserts which also compliments every occasion whether it is birthday, wedding, anniversary or any other party. Cheesecake was initially baked in Israel and rapidly gained its popularity all over the world. This mouth-watering dessert is prepared with cheese and sweeteners along with varied variations based on themes and colours. It has been said that this cake was very much popular in Greece earlier and made by crushing cheese with flour and egg before the baking process. Now, cheesecake has entered into modern era with new innovation and taste where it is named as Cheesecake Supreme.

TOUBLEH/TABOULI SALAD FOR ROYALS

Toubleh! This is one of the most popular salads all across the world. It is light, tasty and at the same time healthy. No meat is there so that the vegetarians can eat this salad as well. Actually, it is very controversial point whether it is Armenian or not because there are nations that consider this salad their national as well, for example Greeks. However, one thing is sure no matter it is Greek or Armenian, it is very tasty. Let’s see the reason why. Let’s find out the ingredients of this incredible salad.

SOPAPILLA CHEESE CAKE

SOPAPILLA CHEESE CAKE BY CHRIS INGALLINA

Sopapilla cheese cake is easy to made dessert which is inspired by Mexican pastry. It is a traditional cake from South America and New Mexico which comes with various variations such as salty, sweet and stuffed regional. With different variations in cake one can eat the sweet version with honey and the salted one with mustard or sauce. This cake is basically a deep fried pastry with delicious soft filling. It is a 200 year old recipe which is dipped into black beet sugar, chancaca and cinnamon after sapapillas is fried.

A GORGEOUS SHEPHERD'S PIE FROM SCRATCH

Shepherd’s pie, also called cottage pie, is a savory pie that is very common in British households. Its origin lies in old England and Ireland. The pie is made up of minced meat served with a mashed potato top. The term “cottage pie” was first used in the 18th century by the poorer sections of the British society started using potato as an everyday food. Any sort of a pie made out of minced meat and mashed potato was called cottage pie.