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Varyoon Patata - Wadis n Potatoes

Varyoon Patata - Wadis n Potatoes









Photo Courtesy : Suresh HindujaIngredients :2-3 Wadis broken into pieces4 Potatoes peeled & diced 2 small brinjals, quartered3 Tomatoes medium sized - finely chopped2 Onions medium sized - finely chopped1 tsp Jeera powder + 1+1/2 tsp Coriander powder + 1 tsp Red chilli powder1/2 tsp Turmeric powder + Oil 3 tbsp + Salt to taste + Water as required Coriander leaves for garnishMethod :Heat oil in a thick bottom pan fry onions until brown, add in wadis and fry well, add in potatoes and saute, add in tomatoes, brinjals and all dry masalas. Fry until well done now add in water enough for the gravy, add in salt. Cover and cook the vegetable until wadis and potatoes are well done. check for salt. Serve hot, garnish with chopped coriander, serve with hot phulkas! Enjoy !Saucy

SAUCY

SAUCY

 

Sindhi Sai Bhaji

Sindhi Sai Bhaji









Photo Courtesy : Suresh Hinduja Ingredients:1 big bunch of Spinach (Palak)1 cup Channa Dal (Bengal Gram Dal) - Soaked for 2-3 hours1 small Potato + 2 med Tomatoes + 1 med Onion + 1 small Brinjal (Baingan)3-4 Green Chillies + 1 tsp Red Chilli Powder + 2 tsp Turmeric Powder + 100 ml waterMethod :Wash & chop all the ingredients. Add turmeric powder, red chilli powder salt and water. Pressure cook for 15-20 minutes. After all the stea s released, mix well (use manjira to make it thin like a dal). Serve it with steamed rice or hot chappatis. The water you add here varies from different sindhi households, some like it as a very thick dal. I could eat this everyday. Also if there are leftovers, dry the bhaji and make 'Tikkis" out of it, these are amazing with bread, green chutney or ketchup.Enjoy !Saucy

SAUCY

SAUCY

 

Sindhi Dal Makhni

Sindhi Dal Makhni Picture : Aloo Bhaji + Dal Makhni + Pooris Ingredients : Moong Dal 2 cups (Yellow split lentils) Turmeric powder 1/4 tsp + Red chilli powder 1 tsp + Amchur 1/2 tsp Jeera 3/4 tsp + a pinch of hing powder + Water 4 cups + Salt to taste + Oil 4 tbsp. For garnishing : 1 small Onion (Finely chopped) + 1 small Tomato (Finely chopped) + Coriander leaves (Finely chopped) Method : Heat 2 tbsp oil in a pan. Put a pinch of hing powder, add dal (pre-soaked for 2-3 hrs) & turmeric powder to it. Fry it for 2-3 minutes. Add 4 cups of water and salt to taste. Let it boil for about 20-25 minutes. The cooked dal should be soft & thick. Transfer dal in a serving bowl. Sprinkle red chilli powder & amchur. Heat 2 tbsp of oil in a frying pan. Add jeera to it. When jeera starts to crackle pour it over dal. Garnish it with finely chopped onion, tomato & coriander leaves. Serve it with hot Puris or Chappati either for breakfast or lunch.Enjoy !Saucy

SAUCY

SAUCY

 

Sindhi Sai Chutney - Green Chutney

Sindhi Sai Chutney - Green Chutney



















Ingredients :1 big bunch of fresh Coriander leaves (Dhaniya) + 1/4 bunch of Mint leaves (Pudina)6-8 Garlic cloves (Lasun) + 6-8 Green Chillies (Har ich)1/4 tsp red chili powder1 small Onion 10-12 raw peanuts1 inch Ginger (Adrak) + 1 Lime - Juice (Limo) orwalnut sized ball of tamarind1 tsp Sugar + Salt : to tasteMethod :Wash and chop the coriander & mint leaves. Put all the ingredients together in a mixer and grind until smooth. Check for seasoning, I like it spicy. Goes well with pakoras. I eat it with anything.Enjoy !Saucy

SAUCY

SAUCY

 

Sindhi Tomato Kadhi - Tamate Ji Kardi

Sindhi Tomato Kadhi - Tamate Ji KardiIngredients :1/2 kg Tomatoes + 3 tbsp Besan + 10 Bhindis + 10 Guvar + 3 small Potatoes - cut into 4 pieces each with skin8-10 Curry leaves + 3 tbsp Coriander leaves + 1 tsp Red chilli powder + 1/2 tsp Jeera seeds + 1/2 tsp Methi seeds + 3 tbsp Tamarind Juice + 2 tbsp Oil + Salt to taste + 4 cups WaterMethod :Cut the tomatoes, boil them until soft , mash them. Squeeze out the pulp. Discard the peels. Heat oil in a pan, fry the jeera & mustard seeds, curry leaves and green chillies, add in besan and fry well. Add in the chilli powder, add tomato pulp and the water. Add salt and all the vegetables. Boil & simmer let all vegetables get tender. Check for salt, add tamarind juice. When vegetables are done and the kadh s thick enough, add the coriander leaves and serve hot. One eats the kadhi with plain steamed rice and Sindhi Potato Wedges called "Took" and Sweet Boondis. The tamarind juice is added here if your tomatoes are not "khatto" enough.Enjoy !Saucy

SAUCY

SAUCY

 

Sindhi Tidali Dal - Three Dals Dal

Sindhi Tidali Dal - Three Dals Dal



















Photo: Masala Bhindi + Tomato Rice + Chappati + Dal + Green Chilli Lime sweet pickleIngredients :50 gm split black dal + 50 gm channa dal + 50 gm split mung dal1 med onion - chopped + 4 green chilies - chopped + 1 tsp turmeric powder1 pinch hing powder + 1 tsp cumin seeds + 2 tbsp oil + Salt to taste + 6 cups of water + Fresh Coriander for garnishingMethod:Mix all the dals together and soak for at least 2-3 hours. Heat the oil in the cooker pan and fry the onion and chillies till light brown. Add the dals, turmeric, hing, cumin, chillies and salt. Stir well, cook over medium flame for 5 mins. Add 6 cups of water and pressure cooker till the dals are cooked and soft. Check the consistency of the dal, it shud not be too thick or too thin. Serve garnished with chopped coriander. Eat with hot rotis or steamed rice.Enjoy !Saucy

SAUCY

SAUCY

 

Murgi Hare Masale Mein - Chicken in Green Gravy

Murgi Hare Masale Mein - Chicken in Green GravyIngredients:1 kg Chicken Boneless cut into 2 inch pieces + 3 med Onions chopped + 2 large Tomatoes - choppedGreens - 2 tbsp Fresh Mint + 5 tbsp Coriander + 5 tbsp Spinach -chopped + 1/4 tsp Turmeric Powder1 tsp Chilli powder + 1/2 tsp Coriander powder + 5-6 Green chillies - chopped + 3-4 cloves of garlic2 inch piece Ginger - chopped + 1/2 cup Curd + 3 tbsp Ghee + Salt to taste + Chopped coriander for garnishingMethod:Heat ghee in a cooker, fry onions n garlic till slightly brown, fry the chicken n ginger 5 mins, add tomatoes fry some more, add curds, all the Greens, red chilli, turmeric and coriander powder, salt, mix well. Shut the cooker and go for 3 whistles. Lower heat and cook for 10-15 minutes till gravy is thick. Garnish and Serve with rice or rotis.Enjoy !Saucy

SAUCY

SAUCY

 

Kheemo - Kheema

Kheemo - Kheema









Ingredients :1 kg - Minced meat (can use Mutton or Chicken here)2 Onions chopped + 2 Tomatoes chopped + 2 Potatoes cut in cubes1/2 cup Green peas (optional)+ 3-4 Bay Leaves + 3-4 Green chillies - chopped1 tsp Gara asala + 1 tsp Turmeric powder + 1 tsp cumin seed powder1 tsp coriander powder + 1 tsp red chilli powder + Fresh coriander leaves for garnishingMethod:In a deep pan heat oil and add bay leaves, green chillies, fry for a min. Add chopped onions and gara asala powder, fry till onion turns light brown. Add turmeric powder, coriander powder, cumin seed powder, red chilli powder and salt. Fry till the spices are cooked. Add tomatoes and fry. Add the meat and fry, when oil seperates, add the potatoes & peas. Add some water, simmer for 15-20 mins or till meat is cooked. Garnish with fresh coriander. Serve. Best eaten with pao.Enjoy !Saucy

SAUCY

SAUCY

 

Seyal Bhaji - Mixed Vegetables

Seyal Bhaji - Mixed Vegetables









Photo: Seyal Bhaji + Boondi Raita + Chappati + Spicy Lime PickleIngredients :2-3 med potatoes - cut into chunks + 3-4 med onions - chopped + 3-4 Tomatoes - chopped10 bhindis (okras) - with just ends cut off - lightly fried + 2-3 small baingan (aubergine) - cut into chunks1tsp dhaniya powder + 1/4 tsp turmeric + 1/2 tsp red chilli powder + 2-3 green chillies chopped2-3 garlic cloves - fine chopped + salt to taste + oil to cookMethod :Fry the onions + garlic till light brown, add the tomatoes and green chillies, add the masalas and red chili powder, add the bhajis, cook till they are soft and done.You may add some water but very little. Eat with hot chappatis, raita and pickles.Enjoy !Saucy

SAUCY

SAUCY

 

Family secrets - Sindhi recipes

Here I disclose some of my family's secret Sindhi recipes, following are the list of food we Sindhis " Enjai " eating :NASHTO (Breakfast)Dal Pakwan, Seyal Dabal, Mitho Lolo, Dal Jo Lolo, Chilra, Koki, Seyal Dabal Hare Masala Mein, Jowar Jo BhathRASOI (Lunch and Dinner)Sindhi Curry, Wadi Aloo, Methi Aloo, Baingan Aloo, Singhi Aloo, Aloo Basar, Dharan Ji Kadi, Tamate Ji Curry, Dahi Ji Kadi with Pakoras, Kachori Curry, Simla Mirchi Kande Allo Mein, Sai Bhaji, Aloo Ji Bhaji (with gravy), Aloo Ji Bhaji (dry), Bhee Masala, Makhni Dal, Tidali Dal, Dal Bhoogi, Dal Bheend avar Mein, Moongan Ji Dal, Gob asala, Tayi J obi, Bheendi Basar, Das Bheendi, Bheendi Aloo, Karela Basar, Das Karela, Turi Bhaji, Meya Das, Chane Ji Dal Mein Turi, Dingr asala, Dingr attar, Suran Ji Bhaji, Pethe Ji Bhaji, Gogroon Thoo ein, Sat Sagi, Dudhi ja Kofta, Chole Puri, Mattar Paneer Macaroni, Paneer Bhurji, Palak Paneer, Jowari ja Doda, Aloo Tuk, Arbi Tuk, Wadi Chawar, Bhooga Chawar, Bhurji Chawar, Haldi Wara ChawarPulao, Methi Wara Chawar, Tayri, Suran TukNON-VEGETARIAN DISHESTeevarn, Bheja Fry, Meth osht, Foto Bhuno gosht, Kheema Masala, Kheema Kofta, Mur asale Mein, Thoo ein Machii, Jheenga Masala, Taryal Machhi, Palo, Ande Ji Curry, Ande Ji BhurjiEVENING SNACKSSamosas, Kheema Samosas, Mava Samosas, Paneer Pakora, Aloo Ji Tikki, Chana dal Pattice, Bhee Aloo Tikki, Peas Pattice, Kande Ja Bhajiya, Aloo Vangar Bhajiya, Dabal Ja Bhajiya, Dabal Aloo Pakora, Dahi Vada, Aloo Pattice, Dal Bhajiya, Dal Ja Kabab, Chole DabalMITHAI (Desserts)Mithi Dabal, Seviyan Ji Khirni, Chawaran Ji Khirni, Mithi Seviyan, Suji Jo Seero, Moong Dal Seero, Khus Khus Jo Seero, Badam Jo Seero, Pethe Jo Seero, Dudhi Jo Seero, Baat Jo Seero, Gajran Jo Seero, Kulfi, Atte Ja Ladoo, Khoya, Rabdi Falooda, Rabd alpura, Gulab Jamun, Tosha, Dry Fruit Vada, Nariyal J ithai, Malai KulfiACHARS AND SHERBATS (Pickles and Sherbats)Khatt ithi Amb Ji Achar, Chhundo, Amb Khatta, Kato Keri, Bheendi Khatti, Mithi Khajoor, Gob ajjar Bheendi Achar, Sai Chutney, Thadai, Mogran Jo Sherbat, Chandan Jo SherbatCheers !Saucy

SAUCY

SAUCY

 

Seyal Teevan - Mutton cooked in a special Sindhi recipe

Seyal Teevan - Mutton cooked in a special Sindhi recipe









Portion: Serves 8Ingredients:1 k utton Chops6-8 Baby potatoes5-6 Big Red onions - Medium chopped5-6 Big Tomatoes - Medium chopped1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste + 4-5 Green Chillies chopped1 tsp Turmeric Powder + 1 tsp Red Chilli Powder + 1 tsp Peppercorns (Kal irch) - crushed not powder2 tbsp Gara asala Powder + 2-3 Bayleaves + 2-3 Big Black + 2-3 Green Cardamom (Elaichi)1 cup fresh curd/dahi/yoghurt + 10 tbsp of cooking oilChopped coriander leaves - for garnishing + Salt to taste + 100 ml waterMethod:On high flame, heat all the oil in a big deep pan or your pressure cooker, fry the ginger + garlic for 1 min, add all the onions and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, gara asala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes andcook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.Sprinkle some chopped coriander leaves on top and serve.The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.This dish goes best with hot rotis, chappatis or pao.Enjoy !SAUCY

SAUCY

SAUCY

 

Sindh utton / Chicken Biryani

Sindh utton / Chicken Biryani









Serves 8Ingredients:1 k utton / Chicken1 kg Basmati Rice ­ pre-soaked for 30 mins.1/2 kg Tomatoes - chopped1/2 kg Potatoes -­ cut into big pieces half boiled2 Med Onions - chopped250 gms Curds/Dahi/Yoghurt2 tbsp Garlic n ginger paste + 1 tsp Red chili powder + 1 tsp Cumin - (Jeera)8 Green cardamoms (choti elaichi) + 4 Black cardamoms (badi elaichi)6 Green Chillies10 Cloves - (Laun Lavang + 10 Peppercorns - (Kal irch) + 1 Cinnamon stick (Dal Chini)2-3 Bay leaves (Tej Patta) + 2 tsp Mint leaves (Pudina) + 2 tsp Coriander / Cilantro (Hara Dhaniya)2 pinch of saffron ­ soaked in little water. Salt to taste + Oil / Ghee for frying + Water for cookingMethod:Half cook the rice and keep aside, do not drain.Heat oil in a big deep pan (kadai/pressure pan), fry the onions till light brown, add garlic, ginger, salt, red chili powder, cloves, cardamoms, jeera, bay leaves, peppercorns, cinnamon, curds. Fry till the masala is cooked well. Add the meat and tomatoes and fry more. Add water and cook on low heat till meat is cooked and water dries. Add green chilies, mint, coriander and potatoes to the meat. I add 1 tbsp Ghee here for flavour. Add the half cooked rice now with remaining water of it onto the meat. Cover with lid and cook on low heat till rice is done. Sprinkle the saffron n water on the biryan n such a way as only the top layer gets it, this way when you serve, mix it and get two coloured rice. Some people add food colour to get the red colour effect. You can have this with onion or veg raita, salads and pickles. Off course not, sindhi's dont have papads with everything, but you can if you want to here, fried papads will go nicely.Enjoy !Saucy

SAUCY

SAUCY

 

Bengali Recipes

Bengali Wedding Feast And Bahubhat A Bengali weddin s a midnight celebration and reminiscent of all that is poetic and sentimental. The bride dressed in a red and gold sari, wears a crown of soft white wood and is given vermillion in her hair with ornaments of every variety. The groom too wears his crown and a flowing silk dhoti topped with a kurta. The bride is carried to the marriage altar on the shoulders by her uncles and there is much revelry with conch-blowing and clapping. The wedding feast includes vegetables, rice, puris, meat or chicken, eggs and fish dishes. Fish, considered auspicious by all Bengalis, is a prominent feature of their weddings. Covered with sindoor, a symbolic fish is taken to the wedding ceremonially by the bride's family.The first meal served by the new bride is called bahubhat. This is a time of accepting her with respect in her new family and for her to know her new relatives.The important dishes served are









DARVESH Ingredients: 1 cup gram flour (besan) <LI>a pinch of orange colour <LI>1 ½ cups sugar <LI>¼ tsp. saffron <LI>1 tsp cardamom powder <LI>1 tbsp sliced almonds and pistachios <LI>ghee as needed Method: Mix flour with enough water to make a batter of drop consistency. Add colour. Heat 2 cups of ghee to very hot. Through a fine sieve drop tiny drops of batter into ghee. When they are just golden, remove and reserve. Prepare a syrup of sugar with one cup water. When the syrup is ready, add the drops, saffron and cardamom powder. Add nuts. Mix well and serve MISHTI DHOI Ingredients: <LI>3 cups milk <LI>2 cups jaggery <LI>¼ cup curds Method: Heat milk and simmer, stirring constantly till creamy Add jaggery and blend well. Cool While lukewarm, add curds and mix. Pour in a ceramic bowl, cover with a cloth and keep in a warm place. After 4-5 hours, the dhoi will set. Refrigerate when dho s firm. DEEMER DEVIL Ingredients: Serves 6 <LI>4 eggs, hardboiled. peeled. halved lengthwise <LI>5 medium potatoes. boiled, peeled. mashed <LI>2 onions, grated <LI>1 tbsp. ginger-garlic <LI>1 tsp. chilli powder <LI>½ tsp. turmeric powder <LI>1 tsp. gara asala <LI>1¼ cup breadcrumbs <LI>2 tbsps. coriander leaves. chopped <LI>oil for frying <LI>salt to taste Method: Heat 2 tbsps. oil. Add onion. ginger-garlic paste, all powdered masalas and salt. Add breadcrumbs and knead.Shape half eggs of mixture and fit to each half of real eggs. Prepare all eggs thus -half paste half potato mixture. Shallow fry In a pan in hot oil. DHO UTTON KHORMA Ingredients: Serves 6 <LI>1 k utton, cubed <LI>6 potatoes. peeled <LI>4 onions, chopped, ground <LI>1 tbsp ginger-garlic paste <LI>1 cup curds <LI>1 tsp. turmeric <LI>1 tbsp. chilli powder <LI>1 tbsp. gara asala powder <LI>1 tbsp. sugar 2 bay leaves <LI>1 cup oil <LI>salt to taste <LI>Ground coarsely: 6 peppercorns <LI>1 ½ tsp. aniseed <LI>6 cloves <LI>3 cardamoms Method: Mix meat, curd, chilli, turmeric and gara asala powders. Add ginger-garlic paste, salt and sugar. Reserve for 3 hours. Heat oil in a pressure cooker. Add whole crushed spices and bay leaves. Add onion paste and brown. Add tomato paste and brown.Add meat with marinade. Brown till oil separates. Add 2 ½ cups hot water, salt if needed and cook slowly till meat is soft.DHO ACCHH Ingredients: Serves 6 <LI>1 kg. Rohufish, cleaned, cubed <LI>1 cup curds <LI>1 ½ tsp. turmeric powder <LI>2 onions, ground to a paste <LI>1 tbsp. garlic paste <LI>1 tbsp. ginger paste <LI>3 tbsps. mustard oil <LI>salt to taste For the gravy: <LI>6 tbsps. mustard oil <LI>1 tsp. sugar <LI>2 bay leaves <LI>8 cloves <LI>4 cardamoms <LI>4 black cardamoms <LI>8 peppercorns <LI>2 pieces cinnamon <LI>6 whole red chillies <LI>salt to taste Method: Mix curd, turmeric powder, ground onion, garlic and ginger. salt and oil. Apply to the fish and keep aside for 3 hours. Heat mustard oil and fry the whole spices. Add sugar and salt to taste. Add the marinated fish and cook till done. CHORCHORI Ingredients: Serves 6 <LI>500 gms. cauliflower. cut into flowerettes <LI>3 large potatoes, peeled. cubed <LI>2 brinjals, stems removed. quartered <LI>200 gms. red pumpkin, peeled, cubed <LI>½ tsp. aniseeds <LI>1 ¼ tsp. cummin seeds <LI>¼ tsp. onion seeds <LI>¼ tsp. fenugreek seeds <LI>¼ tsp. mustard seeds <LI>¾ tsp. turmeric powder <LI>1 tsp. chilli powder <LI>2 green chillies. sliced <LI>2 bay leaves <LI>½ cup mustard oil <LI>salt and sugar to taste Method: Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, one cup of hot water and cook covered till vegetables are done, KALA JAMUN Ingredients: <LI>2 cups khoya <LI>4 cups sugar <LI>2 cups paneer <LI>1 tsp baking powder <LI>5 tbsps. pistachios broken coarsely <LI>½ cup rava <LI>1 tsp. cardamom powder <LI>ghee as needed Method: Mix Khoya paneer, rava and baking powder. Knead well. Reserve for 2 hours. Mix sugar with three cups of water and boil. Remove scum as it tops. Add cardamom powder. When syrup is of a one - thread consistency remove. Divide khoya dough into lemon - sized balls. Stuff each centre with pistachios. Heat 2 cups ghee and fry gently till the jamuns are dark brown. Drain out and put in syrup one by one . Add remaining pistachios. MATHA DIYE MOONGER DAL Ingredients: <LI>1 cup green gram ( moong ) dal, without skins <LI>1 tsp. ground ginger and cumin seeds <LI>2 tomatoes chopped <LI>2 bay leaves <LI>½ tsp sugar <LI>½ tsp. turmeric powder <LI>5 tbsps. oil <LI>1 fish head (rohu), cleaned <LI>½ tsp . cumin seeds <LI>salt to taste Method: Rub fish head with a little turmeric and salt. Reserve . Heat 1 tbsp. oil and fry the dal till pink. Add three cups hot water and cook till nearly done. add tomatoes, green chillies. Add sugar, turmeric and ginger, cumin seed paste. Add the salt and boil till blended. Heat 3 tbsps. oil and fry the rohu head well and add to simmering dal. Heat one 1tbsp. oil. Add fenugreek and cumin seeds and bay leaves. When seeds pop, pour over dal.

Suresh Hinduja

Suresh Hinduja

 

Langhar Recipes

Guru Nanak Jayanti and Guru Parab









For Sikhs, there is no greater occasion of joy than the full moon day around October-November when Guru Nanak was born, and Guru Parab, the birthday of Guru Gobind Singh. It is a day when they rededicate themselves to unity, brotherhood and equality among all human beings. To symbolise these principles, the festival highlights a community kitchen called the Guru ka Langhar. From this free kitchen, food is served to devotees of all castes and creeds provided they sit together and eat the same food. The meal is simple and compact. After the singing of hymns and the veneration of the Guru Granth Sahib, Karah Parshad is served. KARAH PARSHAD Ingredients: 5 cups rava or coarsely ground wheat flour or mixture of both <LI>5 cups ghee <LI>5 cups sugar Method: Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavourin ust be added.Serve hot LANGHAR KI DAL Serves 8 Ingredients: <LI>2 cups whole black gram (urad) soaked in water for 6 hours <LI>2 tsps. Cummin seeds <LI>2 tsps. turmeric powder <LI>2 tsps. gara asala <LI>4 onions, chopped fine <LI>2 tbsps. ginger-garlic paste <LI>1 cup ghee <LI>salt to taste Method: Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till soft and blended. Pour hot ghee and serve with hot tandoori rotis or chapattis. ALU GOBI KI SABZI Serves 8 Ingredients: <LI>500 gms. Cauliflower, cut into large pieces <LI>6 potatoes, peeled and quartered <LI>1 tbsp. grated ginger <LI>1 tbsp. minced garlic <LI>3 onions, chopped fine <LI>3 tomatoes, chopped <LI>1 tbsp. gara asala powder <LI>1 tsp. turmeric powder ½ tsp. cummin seeds <LI>2 tbsps. Coriander leaves, chopped fine <LI>¾ cup oil <LI>Salt to taste Method: Heat oil and fry cummin seeds and onion till golden. Add ginger, garlic, tomatoes and cook till blended. Add cauliflower, peas and a little water. Add turmeric, gara asala, salt and cook covered on a slow fire till vegetables are done. Garnish wIth coriander leaves and serve.

Suresh Hinduja

Suresh Hinduja

 

Parsi Jashan Recipes

Parsi Jashan Parsis are a fun loving community and celebrate every possible festival with equal fervour. They eat sweets for Diwali, dance for New Year and dress up for Christmas. Their marriages, fashions and other celebrations are accompanied by legendary feasts of meat, sweets and fish specialities. Though cosmopolitan, Parsis believe strongly in their religion and children are trained to understand the scriptures. Every child is initiated into the Zoroastrian religion at a function called the Navjot. Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colourful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal. The sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty. Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving . Naturally a feast of typically Parsi delicacies is also served on this occasion. CHICKEN FARCHA Ingredients:6 large legs of chicken <LI>1 tbsp. chilli powder <LI>1 tbsp. turmeric powder <LI>1 tbsp. gara asala powder <LI>1 cup breadcrumbs <LI>1 tbsp. ginger-garlic paste <LI>6 eggs beaten <LI>Oil for frying <LI>Salt to taste Method:Mix chicken with all ingredients except breadcrumbs, eggs and oil. Reserve for an hour. Steam cook till meat is just cooked but not soft. Roll each piece in breadcrumbs. Then dip in beaten eggs and deep fry in hot oil till crisp and done. SALI BOTI Serves 6 Ingredients:<LI>1 k utton, cubed <LI>5 onions ground to a paste <LI>1 tbsp. ginger-garlic paste <LI>1 cup tomato puree <LI>½ cup curd <LI>1 ½ tsps. chilli powder <LI>1 tsp. Turmeric powder <LI>1 tsp. gara asala powder <LI>2 tsps. Sugar <LI>200 gms potato straws (sali) <LI>Oil as needed <LI class=h3>Salt to taste Method:Marinate meat in all ingredients except oil and sali. Leave for an hour. Heat one cup oil in a pressure cooker and add meat. Stir fry till brown. Add 2 cups water and pressure cook till done. Turn out and serve covered with potato straws. LAGAN NU CUSTARD Serves 6 Ingredients:<LI>4 cups milk <LI>¾ cups sugar <LI>1 ½ cups khoya (Milk Casein) <LI>½ cup mixed sliced nuts,raisins <LI class=h3>½ tsp. vanilla essence <LI>3 eggs beaten Method:Boil milk and sugar till blended. Add broken khoya and stir till creamy. Add most of the nuts and raisins. Cool and add beaten eggs and essence. Stir well and bake in a medium oven till firm. Decorate with nuts and serve warm.You could also bake it in individual portions. MAWANI BOI Serves 6 Ingredients:<LI>4 cups sweetened khoya <LI>2 tbsps mixed pistachios and almonds <LI>2 leaves of silver varkh (Silver leaf) <LI>1 fish shaped mould Method:Fish is an auspicious motif for Parsis. This dish is a symbol of luck and good fortune. Knead khoya with half the nuts. Grease the mould lightly and line with the varkh. Press khoya tightly in the mould and turn over on a dish. Garnish with remaining nuts. PATRA N ACHCH akes 8 portionsIngredients:<LI>8 large slices of pomfret, cleaned <LI>1 tsp. turmeric powder <LI>1 tsp. red chilli powder <LI>Salt to taste <LI>Banana leaves, lightly oiled on one side. For the chutney: 1 tbsp. ginger - garlic paste
4 cups coriander leaves
2 green chillies, chopped
1 tbsp. amchoor or lemon juice or tamarind pulp
½ cup mint leaves
1 tsp. vinegar
Salt and sugar to taste
Method:Marinate fish with turmeric, chilli powder and salt for an hour. Grind all chutney ingredients to a paste. Apply chutney generously to each slice of fish. Wrap in a small piece of banana leaf and secure with string. Steam these packets till fish is done.

Suresh Hinduja

Suresh Hinduja

 

Recipes from Kerala

If all the people of Kerala - India's southernmost state were to vote for the most popular and important festival of the state, they would choose Onam unanimously. Coming almost at the end of the monsoons - around August/September, the festival celebrates the mythical return of the good kin ahabali to his subjects each year. According to legend he was relegated to the netherworld by Lord Vishnu, because MahaBali though a benign king, was also a powerful demon. The annual return of Bal s celebrated with style - richly caparisoned elephants are marched in processions, boat races are held in the backwaters of the coast and homes are decorated with artistic torans made of young coconut leaves. Ten days before the festival, floral patterns and pyramids of fragrant flowers are made outside every house. People wear new clothes and Onam becomes a veritable food festival of the state. The festivities open in the morning with flowers, new clothes and a breakfast of bananas and fried papadams. The high point of the festival is the family or community lunch served on green, shining clean banana leaves arranged in a row. The feast is traditionally vegetarian and includes banana wafers, crisp popadams, pachadi, aviyal, kootu, payasam, rice and sambar, pickles of several varieties and puliinji - a ginger chutney.









BANANA ERUCHERRY Serves 6 Ingredients:6 raw bananas, peeled and cut into short pieces <LI>3 green chillies, sliced <LI>2 cups coconut scrapings <LI>8-10 curry leaves <LI>½ tsp. cumin seeds <LI>½ tsp. mustard seeds <LI>¼ tsp. turmeric powder <LI>2 red chillies <LI>2 tbsps. coconut oil <LI>Salt to taste Method:Mix banana pieces with a little water, turmeric and salt and cook till soft. Grind 1 cup coconut, 1 red chilli and cumin to a fine paste. Add to mashed bananas and set aside. Heat oil and add mustard seeds, green chillies, curry leaves, red chilli pieces, one cup coconut scrapings and fry till golden. Mix in the banana mash and serve hot. TOMATO PACHADI Serves 6 Ingredients:<LI>3 tomatoes, chopped <LI>1 cucumber, chopped fine <LI>½ cup coconut scrapings <LI>2 green chillies, chopped <LI>2 tbsps. coriander leaves, chopped fine <LI>6-10 curry leaves <LI>½ tsp. mustard seeds <LI>2 cups yoghurt <LI>1 tbsp. oil <LI>salt and sugar to taste Method:Grind coconut and mix with tomatoes, cucumber, chillies, salt and sugar. Add yoghurt and mix well. Heat oil, add mustard seeds and curry leaves. When they pop, pour over the pachadi. Add coriander and serve cold. CHANA DAL PAYASAM Serves 6 Ingredients:<LI>2 cups chana dal <LI>1 cup jaggery <LI>1 cup thick coconut milk <LI>1 cup cashewnuts and raisins <LI>1 tbsp. cardamom powder Method:Dry roast chana dal and then cook in 4 cups water till soft. Add jaggery and coconut milk and cook till well mixed. Fry cashew and raisins separately in hot ghee. Add cardamom powder, mix everything together and serve warm. AVIYAL Serves 6 Ingredients:<LI>100 gms white pumpkin, peeled, cubed <LI>100 gms yam, peeled, cubed <LI>3 raw bananas, peeled, cubed <LI>2 drumsticks, peeled, cut into 3" pieces <LI>2 brinjals, cubed <LI>1 cup french beans, chopped <LI>3 cups coconut scrapings <LI>5 green chillies <LI>8-10 green curry leaves <LI>3 red chillies <LI>½ tsp. cumin seeds <LI>1 cup yoghurt <LI>1 tsp. turmeric powder <LI>4 tbsps. oil <LI>salt to taste Method:Wash all vegetables, add salt, turmeric, ground green chillies and curry leaves. Cook in a little water pan till all vegetables are soft. Grind the coconut finely and mix with the yoghurt. Add this paste to vegetables, and cook for a few minutes to blend. Heat oil, add red chillies and pour over the aviyal and serve hot.

Suresh Hinduja

Suresh Hinduja

 

A WEDDING FEAST IN UTTAR PRADESH

A WEDDING FEAST IN UTTAR PRADESH









Uttar pradesh - the state where the Ganga, Yamuna, Gomati and many other rivers flow, is the cradle of Indian culture. Weddings and festive days are celebrated with great flamboyance and pageantry; a typically festive meal consists of the following dishes in addition to the standard rice, puris and raitas. JALJEERA Serves 10 Ingredients: 1 tbsp. powdered rock salt <LI>2 tbsps. Freshly roasted and powdered cumin seeds <LI>1 cup tamarind pulp <LI>½ cup jaggery (gur) <LI>1 cup mint leaves, chopped <LI>½ cup salted boondi <LI>1 tsp. chilli powder <LI>Salt to taste Method: Mix, blend all the ingredients together except boondi and add ten glasses of cold water. Check salt, chill and serve topped with boondi. KHOYA MAKHANA MATAR Serves 8 Ingredients: <LI>1 cup makhanas, (puffed lotus seeds) sautéed in oil and drained <LI>1 ½ cups peas parboiled <LI>½ cup khoya (milk casein), or unsweetened condensed milk <LI>3 tomatoes, chopped finely <LI>1 tbsp. curd, beaten <LI>4 green chillies, chopped <LI>1 tsp. turmeric powder <LI>1 tsp. gara asala powder <LI>3 tbsps. Oil <LI>1 tbsp. sugar <LI>1 tsp. cumin seeds <LI>½ cup coriander leaves, chopped <LI>Salt to taste Method: Saute cumin seeds, chillies, powdered spices in oil and add curd and tomatoes. Cook till blended adding water (1/2 cup) if needed. Add peas, salt and sugar and cook gently till peas are done. Add makhanas and khoya. Mix well and after one simmer, remove from fire and garnish with coriander leaves. KADDU KI SABZI Serves 8 Ingredients: <LI>¾ kg. Red/Yellow pumpkin, peeled and cubed <LI>3 red chillies, broken into pieces <LI>½ tsp. cumin seeds/ mustard seeds <LI>3 tbsps. Oil <LI>½ tsp. turmeric powder <LI>1 tbsp. sugar <LI>salt to taste Method: Heat oil; add mustard and cumin seeds, red chillies and turmeric powder. Add the pumpkin pieces and stir-fry. Add ½ cup water, sugar and salt. Cook till done. MALAIWALE KOFTE Serves 8 Ingredients: <LI>5 potatoes, boiled, peeled, mashed <LI>1 cup fine breadcrumbs <LI>½ cup grated coconut <LI>¼ cup mixed nuts, coarsely ground <LI>5 green chillies, chopped finely <LI>½ cup coriander leaves, chopped <LI>Oil as needed <LI>Salt and sugar For the gravy:<LI>3 cups curd <LI>3 tomatoes pureed <LI>1 cup cream <LI>1 tsp. turmeric powder <LI>1 tsp. gara asala powder <LI>1 tbsp. chilli powder <LI>1 tsp. cumin seeds <LI>1 tbsp. sugar <LI>Salt to taste Method: Make lemon-sized balls out of the mashed potatoes. If the potato mash is soft, add bread slices dipped in water (squeeze out all water) to the mash and knead well. Prepare filling by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste. Flatten each potato ball, put in a small quantity of this stuffing and fold around. Roll each ball in breadcrumbs. When all koftas are ready, deep fry them carefully in hot oil. Drain and reserve. Heat 4 tbsps. oil in a fresh pan, add cumin seeds, powdered spices, then tomato puree and curd. Fry till blended. Add sugar, salt, cream and simmer. Drop in the koftas and serve garnished with a little cream and coriander leaves. ALOO MEWAWALE Serves 8 Ingredients: <LI>12 medium potatoes, peeled <LI>½ cup mixed almonds and pistachios, coarsely ground <LI>½ cup coriander leaves, chopped <LI>4 onions, chopped, ground <LI>3 tomatoes pureed <LI>1 tbsp. ginger-garlic paste <LI>1 tsp. cumin seeds <LI>1 tbsp. chilli powder <LI>1 tsp. gara asala <LI>1 tsp. turmeric powder <LI>4 tbsps. cream <LI>1 cup oil <LI>1 tbsp. Sugar <LI>salt to taste Method: Bore a hole into each potato. Stuff with nuts mixed with salt and a few coriander leaves. Close with potato pieces. Heat oil and fry 2 or 3 potatoes at a time till browned. Drain and reserve. In the same oil, put in cumin seeds. When they pop, add onion paste and fry till brown. Then add powdered spices, tomato and ginger-garlic paste. Fry till oil separates from the paste, add potatoes and one and a half cups of hot water. Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended. GULAB JAMUNS Serves 6 Ingredients: <LI>2 cups unsweetened khoya (milk casein) <LI>¼ cup fine rawa <LI>1 tsp. cardamom seeds <LI>1 tbsp. pistachios <LI>½ tsp. saffron <LI>1 cup sugar <LI>ghee as needed Method: Add 1 cup water to sugar and simmer till syrup is of one-thread consistency. Remove scum; add saffron and a few grams of powdered cardamoms. Reserve. Knead khoya and rawa well together and set aside for two hours. Knead well again and make lemon-sized balls. Push one pistachio and a few cardamom seeds into the centre of each ball. Heat 2 cups ghee and very gently fry a few jamuns at a time till golden brown. Drain and add to syrup. They will be ready to serve after one and a half hours. MOONG DAL KA HALWA Serves 6 Ingredients: <LI>2 cups yellow gram (moong) dal, without husk, soaked overnight in water <LI>2 cups sugar <LI>1 cup khoya or unsweetened condensed milk <LI>1 cup ghee <LI>1 tsp. cardamom powder <LI>½ cup mixed almond and pistachio slices <LI>silver varkh/leaf Method: Drain dal and grind to a coarse paste. Heat ghee in a pan; add dal paste and fry, stirring frequently on a low flame till the mixture is light brown and aromatic. Add khoya or milk and cook for a while. Add sugar and stir till it is mostly but not fully absorbed by the dal mixture. Add cardamom powder, mix and garnish with nuts and silver varkh (leaf). JALEBI Serves 6 Ingredients: <LI>2 cups maida <LI>3 cups sugar <LI>1 tbsp. lemon juice <LI>1/2 tsp. orange or yellow colour <LI>1 tsp. cardamom powder <LI>½ tsp. saffron <LI>ghee as needed Method: Mix flour with water enough to make a sticky pouring batter. Beat well and leave covered for 24 hours. Boil 3 cups of water add sugar and simmer till the syrup is thick. Remove the scum on top of the syrup with a wire sieve or spoon and add lemon juice, crushed saffron, colour and cardamom powder. Heat ghee in a wide pan and when hot, lower the flame. Beat the overnight batter and pour it through a piping bag or a similar device into the hot ghee in a circular motion, making four or five circles for each jalebi. Fry on both sides till just crisp and remove with a slotted spoon, draining out all ghee. Soak in the syrup and remove after five minutes. Serve Hot.

Suresh Hinduja

Suresh Hinduja

 

Mumbai - GEOFFREY'S

Mumbai - GEOFFREY'S









The only authentic pub in the city, with a great bar & classy decor, Geoffrey's emits warmth as soon as you enter. Designed as a typical English pub, it has a very relaxed atmosphere. The music is mostly soft rock and nostalgia from the 70's & early 80's at a reasonable volume that allows you to have a conversation without getting a sore throat the next morning. One can opt to occupy the many spaced out sofas that allow you some privacy or the stools around the central bar, which gets you closer to the action. A favourite among the Nariman point corporate crowd, they are often found here in large numbers around lunch time or having a few before going home in the evening. It is a well stocked bar with an excellent collection of wine & cigars too. The immensely popular lunch buffet of Soups, Salads, Sandwiches & Desert includes two roast meats carved by the Trancheur right in front of you. A sampling: Fillet of pomfret Reckomayer Rs.190, Chicken pot pie Rs.190, Tenderloin café de Paris Rs. 210, Vegetable roulade with pepper cream sauce Rs.175, Trilogy of mousse Rs.75, Cocktails:Bellini Rs.300, Margarita Rs.215 , Coffee Corruption Rs.215 Beer: Draught Beer Rs.85, Bottled Rs.100 Whiskys 30ml: Premium scotch Rs.230, Regular Scotch Rs.150 Other spirits 30ml: Rs.95 Indian wines are available at about Rs.650 - Rs.1,200 Imported wines Rs. 800 upwards Cocktails fro eoffrey's: Bellini: 15 ml Creme de Banane 45 ml White rum Sparkling wine to top Pour the rum & Creme de Banane into a Tulip glass with two cubes of ice & top up with sparkling wine. Garnish with a twist of lime rind & cherries. Coffee Corruption: 45 ml dark rum 15 ml Kahula 1 scoop of Vanilla ice cream Blend all the ingredients with ice in a blender. Pour into a Martin lass & sprinkle Cocoa powder. ... More cocktails fro eoffrey's & ... Recipes fro eoffrey's.Geoffrey's Hotel Marine Plaza, 29 Marine Drive, Mumbai - 50 Tel - +91-22-2851212 Timings: 11 am to 2am

Suresh Hinduja

Suresh Hinduja

 

Kolkata Restaurants

Calcutta AAHELI









The name of this traditional restaurant is derived from the Arabic word, Aahel meaning pure and unadulterated. Aahel s an authentic Bengali restaurant in the centrally located 'Peerless Inn' hotel on Jawaharlal Nehru Road in Calcutta. Aahel s authentic both in food and it's ambience. The Hostesses wear the traditional Bengali white saree with red border in a style typical of Bengal. The stewards are Dhoti and Kurta clad. Food is served in plates and bowls made of Bell metal. Even the water is served in a shinin etal tumbler. The Restaurant opened in 1993 and since then has become very popular amongst all communities. The tour of any foreigners visiting the City on holiday or business is incomplete without a visit to Aaheli to relish the true Bengali cuisine. Aahel s also popular with the film personalities of Mumbai.









The traditional welcome begins as you enter the restaurant with the sari clad hostess doing a 'Namaskar' with folded hands and a warm smile. The restaurant plays soft Bengal usic and alcohol and smoking are not allowed. The wall has some lovely terracotta panels and the menu is made like a 'Kulo' (winnowing fan). The menu card is full of mouth-watering delicacies- both vegetarian and non-vegetarian. Do not miss eating here on your trip to Calcutta, now known as Kolkata. by Monideepa Banerjee

Suresh Hinduja

Suresh Hinduja

 

Pune Restaurants

PUNE - FARSHID'S









This cheerful restaurant is a pleasant surprise amongst the few that vie for the top honours in Mumbai's satellite city - Pune. Named after the ebullient and experienced owner, the restaurant manages to strike a chord between two cuisines - Indian and Continental. The ambience is modern - chic and the food is excellent. French, Italian, Tandoori and coastal Mangalorean coexist happily in the menu giving the diner a wider choice. It must be granted that Mangalorean is not an easy cuisine but Farshid’s does a good job. “ All our chefs are specialists and have been carefully selected. Our seafood is procured early morning fro umbai - carefully packed in ice“, asserts Farshid, whose family also owns café Mondegar in Mumbai. A Sampling Indian Paneer tikka haryali – Rs. 95 Baby corn Paneer chilly garlic – Rs. 95 Prawns/Squid/Rawas/ Surmai/Pomfret served koliwada/south Indian or Parsi style - Rs. 100 to Rs. 130 Crabs/Lobster cooked in tandoori/haryali/butter-pepper-garlic/schezwan/chilli-garlic Rs. 180/Rs. 220 per 100 grams Chicken reshmi/adraki/aachari/tikka/sukka/green masala/kolhapuri – Rs. 125 Mutton rogan josh/kadhai/patiala/sukka – Rs. 125 to Rs.150 Meth utter malai/Aloo jeera – Rs. 110 Paneer kadai/tikka masala/shahi korma/makhani - Rs. 100 to Rs. 110 Continental Stuffed mushrooms/Baby corn tempura – Rs. 100 Prawn cocktail – Rs. 130 Salad Nicosia/Caesar’s – Rs. 115 Zuppa mista di pesce (seafood soup) – Rs. 80 Crema di pomodoro con erbe (herbed tomato soup) – Rs. 60 Lobster – newburg/thermidor/aragosta – prices depending on season Coq au vin (chicken in red wine) - Rs. 160 Pollo arrosto (chicken breast stuffed with mushrooms, onions, garlic and oregano in a brown sauce) - Rs. 160 Bifteck Roshany (tenderloin steak with chicken liver pate in a red wine sauce) – Rs. 165 Saltimbocca alla romana (Veal with ham and sage in a béchamel sauce) - Rs. 165 Cotelette de porc sautés (pork chops sautéed in red wine with rosemary and garlic in a brown sauce) - Rs. 160 Poisson cardinale (kingfish fillets cooked in brandy, tomatoes, cream and tarragon) - Rs. 170 Gamberett riglia (grilled jumbo/tiger prawns marinated in olive oil with garlic thyme and lemon juice) - Rs. 170 Aubergine royale (brinjals stuffed with tomatoes and cheese, baked in a béchamel sauce with parmesan cheese) - Rs. 140 Spaghetti con funghi formaggio (with mushrooms In a creamy cheese sauce) - Rs. 135 Chocolate mousse/Orange souffle/Apple strudel with cream – Rs. 70 Farshid’s Akshay complex Dhole Patil rd. Pune 411001 Tel: 91 20 6138941PUNE - Arthur's Theme









Arthur's theme in Koregaon park has been serving French and European cuisine since 1997. Owner-Chef, Navtej Sawhney has put his years of experience to the noble purpose of satisfying discerning palates. An imaginative menu of a 100 odd varieties ensures that nothin s left out. Many of the ingredients are imported to maintain the originality of the preparation. White cedar wood and wrought iron blend in soft lighting recreating a continental look. Impeccable and courteous service adds the final touch to this lovely eatery. There is a separate banquet area for private parties which can seat up to 40 diners. A Sampling:









Don Quixote - cheese croquettes served with lime, Rs. 70 Jeanne d'arc - fish croquettes served with cocktail sauce, Rs. 75 Marquise de Sade - traditional french onion soup with cheese croutons, Rs. 50 Antoinette - creamy mushroom soup with parsley, Rs. 50 Lombardy - spaghetti with cottage cheese balls in a fresh tomato sauce, Rs. 120 Thiers - kidney beans and mushrooms in an aromatic tomato sauce with potato croquettes, Rs. 120 Pepin - sautéed broccoli, baby corn and bell peppers with french fries, Rs. 130 Marie Curie - baked fish with basil mustard sauce served with croquettes and vegetables, Rs. 170 Cecilia - fish casserole with bell peppers and shallots with mashed potatoes, Rs. 180 Pablo - marinated lobster sautéed in garlic oil on a bed of vegetables, Rs. 235 Lancelot - chicken in cranberry sauce with potato puree, Rs. 145 Mazini - chicken cooked in wine and oven baked in béchamel sauce, Rs. 160 Richard - turkey goulash with croquettes, Rs. 165 Lemon soufflé, Rs. 50 Tiramisu, Rs. 65 Arthur's Theme No. 2, Vrindavan Apts. opp Cosmos bank, North main road, Koregaon Park Pune - 411001 Tel: 91 20 6132710

Suresh Hinduja

Suresh Hinduja

 

Goa Restaurants

Goa - AUBERGINE



















Wendell Rodricks, Goa's celebrated designer has started a gourmet restaurant - Aubergine and Goa's first cigar bar/cocktail lounge-Havana. Both are situated in a classic old Goan house restored to its earlier glory. Very classy decor. The dining hall named SORPOS fro ts previous avatar in Panjim, continues to serve fusion cuisine in vibrant atmosphere. The kitchen is under the able hands of French Chef Patrick Leclerc, who has catered to many elite soirees in Mumbai and has the rich experience of his own restaurant in Normandy, France. The cuisine prepared in his new and well-equipped kitchen is primarily French with Indian and Goan flavours.









HAVANA, the cocktail and cigar lounge is an ideal unwinding place for aperitifs or after dinners with Cuban cigars from Jerome Marrel's humidor. JARDIN, the large garden surrounding the house can receive up to 150 people for an outdoor party. Aubergine's foyer also stocks the Wendell Rodricks Resort wear collection. For a three course meal count around Rs.400 per person (plus tax as applicable) without drinks. Book in advance to dine at one of the special candle lit veranda tables. A Sampling: Renewed for each season (Summer / Monsoon / Winter), the menu can include delicacies such as Baingan bharta lasagne, Paneer steak in pesto sauce, King-sized prawns in spicy cream with feni or Devilled chicken with fresh coconut. Starters, Salads, Soups: Rs.70 to Rs.110 · Roulades D'Aubergine au fromage frais - Paneer fingers with paprika in brinjal slices, topped with sundried tomato sauce Rs.80 · Orientale - sesame coated prawns served in crunchy lettuce with papaya and ginger dressing Rs.100 · Soupe de moules du pecheur - Fisherman mussel soup with croutons Rs.95 Main Courses: Rs.120 to Rs.230 · Couscous de poulet au piment du cashmire - Morocco styled chicken stew served with steamed semolina and red chilli sauce - Rs.130 ·Tranches de filet de boeuf a votre facon - Slices of beef undercut grilled to your specifications and served with your choice of sauce ( Garlic, Mushroom, Pepper, Devilled, Port wine) Rs.150 · Galette normande farcie au biryani du jardin - Wholeweat pancake filled with garden fresh vegetable biryani Rs.150 Desserts: Rs.50 to Rs.125 · Mousse au chocolat "Sorpos" - Chef's special Rs.60 · Gateau Pinacolada - Pineapple and coconut mousse cake Rs.90 Cocktails / Mocktails: Rs.60 to Rs.100 Indian Wines: Bottle Rs.350 to Rs.1000 & Glass Rs.65 to Rs.100 Beer Bottle: Rs.60 & Pint Rs.40 Indian Whiskies (30 ml): Rs.25 to Rs.65 Scotch Whiskies (30 ml): Rs.85 to Rs.120 Other Indian Spirits (30 ml): Rs.25 to Rs.50 Expresso Coffee: Rs.40 After Dinner Drinks: Rs.80 to Rs.125 Cuban Cigars: Rs.95 to Rs.680 Snacks: Rs.60 to Rs.150 Aubergine Restaurant & Havana Cigar lounge Arpora Nagoa Road, Arpora, Bardez - Goa. Closed Mondays & Tuesday afternoons durin onsoon Tel: +91-832-279116 +91-832-420604 Fax: +91-832-238139 Recipe from Aubergine ... Goa - AXIRVAAD









Model turned restaurateur Ranjeev Mulchandani and Deepti Datt's Axirvaad serves up excellent cuisine and art at Assagao, Goa. Set in an old Villa, the restaurant cum art gallery is a must on your Goa itinerary. Serving world cuisine, Axirvaad has a selection of some of the best nuggets - a little bit of everything. Californian Penne, Arab Mezze and Mumfal achhi cohabit in sync on the menu. The art gallery is quite a happening place and showcases the works of a lot of visiting artists and photographers. Located in one of the most beautiful and uncrowded areas of Goa, Axirvaad plays to the Gallery. Thursdays are devoted to live music - Classical Tabla Players, Ambient DJ’s, Acid Jazz, Tribal Funk, Drum ‘n Bass… The bar is open and the restaurant serves only snacks. A Sampling ARAB MEZZE (Hummous, Babaghanouj and Pita) 100/- FISH PATE (Tuna fish pate with melba strips) 90/- JHINGALALA BOOM (Honey and mustard glazed prawns sprinkled with roasted sesame seeds) 130/- KOH PANH NGAN (Red lentil, chicken, cilantro, fresh coconut and cream soup) 90/- MAGIC MUSHROOM (A sublime soup from a secret family recipe all the way from the Appalachian mountains...) 70/- RATANA (Fresh fruit, avocado and walnut salad in a yoghurt dressing) 90/- WANNABE (Cottage cheese and potato steak in a burnt onion, garlic and wine sauce) 130/- MUMFAL ACCHI (Tuna fish cakes with a peanut sauce) 160/- BASILLICA (Kingfish or prawns prepared with a basil peanut pesto sauce) Fish 180/- Prawns 210/- PENNE CALIFORNIA (Dill and cashew pesto sauce and sun dried tomato served with penne) 150/- SILSILLA (Mushroom, spinach and cheese sauce with spaghetti) 140/- MADRAS KHULLAD COFFEE (The classic South Indian brew served up desi-style in a khullad cup) 40/- IRISH COFFEE (The other after dinner classic) 110/- AXIRVAAD Restaurant & Art Gallery483 Rua De Boa Vista, Bouta Vaddo, Assagao, Bardez. Goa – 403507 Phone / Fax – 91 832 256949 E-mail – sybarite@vsnl.com

Suresh Hinduja

Suresh Hinduja

 

Pondicherry Restaurants

Pondicherry - RENDEZVOUS









Housed in an old bungalow, it serves a little bit of everythin ncluding Continental cuisine. Mr.Vincent Mathias trained at the Taj Bombay and has done a stint in USA also. He has a team of cooks under him who have been made partners in Restaurant. They cater to a lot of foreigners working at the French consulate & institutions and various tourists streamin nto Pondicherry. The menu is extensive and has 17 types of Omelettes in the Breakfast section amongst other items. A sampling:









Bouillabaisse/seafood gumbo Rs.60 Tossed salad with olives and cottage cheese Rs.80 French pate on melba toast Rs.150 Lobster and Tomato quiche Rs.150 Spaghetti, Macaroni, Fettuccine, Ravioli, Cannelloni, Lasagne in various sauces Rs.80-100. Coq au Vin Rs.175 Steak sizzler Rs.100 Grilled butter calamari Rs.90 Lobster cooked to your choice is Rs.1 per gram Mussels chilli fry Rs.150 Wiener schnitzel Rs.120 Fish recheiado Rs.150 Patra n acchi Rs.150 Chicken cafreal Rs.120 Mutton dhansak Rs.100 Tandoori kababs start at Rs.100 The vegetarians will not be disappointed and the entire range is available from Rs.50-100. Fruit tart with custard Rs.40, Chocolate mousse Rs.40 Rendezvous 30, Rue Suffren, Pondicherry - 605 001 Tel - +91-413-330238, 339132 Pondicherry - LE CLUB









A large French Villa, a beautiful garden, one head chef, six second chefs, four assistant chefs, other staff and one proprietor - Mr.Rav anet. Put all this together and you get: Le club-Salon Dupleix - Restaurant Francais The Bistro - Multicuisine and Garden Restaurant Indochine - Vietnamese and South Asian Restaurant Tapas & cocktail Bar









Rav anet who has worked in La voile Rouge-St. Tropez and café Cuba-Paris, has put his experience to good use in Pondicherry. This clutch of restaurants maintains a high level of hygiene and exacting standards of cuisine. Recommended by Lonely Planet, Le club has a large following amongst the expatriates, travellers and local foodies. A sampling from their menus: Salade de crabe a l'avocat Rs.85, Salade de tomates mozzarella Rs.75, Terrine de pecheur (seafood) sauce aioli Rs.60, Filet de boeuf Rs.185, Brochette de crevette (prawns) au basilic Rs.198, Chateaubriand steak a la bearnaise Rs.200, Coq au vin Rs.190, Poule a la creole Rs.185, Pasta a la carbonara Rs.180, Sole (fish) a la gasconne Rs.180, Crab au safran Rs.195, Calmars (squid) au citron vert Rs.175, Gratin aubergines a la provencale' Rs.160, Beignets de legumes ( vegetable fritters) a la sauce piquante Rs.165, Indian wines from Rs.550 to Rs.850 and french wines from Rs.1200 to 2500 ... French recipes from Le Club Le Club, 38, Dumas street, Pondicherry 605001 Tel - +91-413-339745 Fax - +91-413-330057 Email - le_club_group@yahoo.com

Suresh Hinduja

Suresh Hinduja

 

Mumbai Restaurants

Mumbai - SIDE WOK









Side Wok, the 3-month-old avatar of Rangoli at Nariman Point, Mumbai, has to it's advantage, a beautiful location. The interiors of Side Wok were done by Lieber Cooper & Associates based in the U.S. who have specified every single detail, from the crockery to the napery, in a manual. Zesty yellows, reds and blues,10, 000 colourful kites on the ceilin ake for a very colourful ambience. A 50 ft long (longest in Asia) open interactive kitchen is the centre of attraction.









The menu and it's ambitious content have been designed by the accomplished Chef Hemant Oberoi. The food is Pan Asian, a melange of Indian, Thai, Malaysian, Chinese, Tex-Mex and more. The menu is vast and would require several visits to the restaurant before an adventurous eater would be sautéed…uh….satayed…..er…… sated.









A sampling: A wok on the wild side (sambuca, tequila and tia maria) Rs.95, Absolut vodka shots…Jalapeno, citrus and blackcurrant Rs.95, Fruit margaritas Rs.150, Madam Butterfly (Crème de menthe, vodka, whisky, honey, lemon juice, syrup, egg white and 7 up….whew!) Rs.150, Greenhouse (Cucumber, Mint and celery) Rs.75, Grand passion (passion fruit, orange and strawberry crush) Rs.75, Several varieties of teas are priced at Rs.60, Nachos Rs.95, Thai prawn and papaya salad Rs.165, Vietnamese crab cakes Rs.195, Barbecued vegetables Rs.150, Lightly spiced Tandoori Pink salmon!…Rs.295, The vegetarian make your own wok is Rs.175, you choose the veggies, sauce and rice or noodles. To add meat/seafood to the above Rs.50 to Rs.125, Tenderloin steak Rs.225, Lemon grass pomfret marinated with Thai herbs and wine and fried Rs.260, Mushroom and potato curry with Rice or string hoppers Rs.185, Pizzas and Nazzas (Naan) start at Rs.125 plus toppings, Orange marmalade crème brulee Rs.95 Live music 4 evenings a week. The waiters break into an impromptu dance once in a while and put up a spirited performance. They will sing a funky version of Happy Birthday too. EPISURE Side Wok, N.C.P.A. Nariman Point, Mumbai 400 021 Tel - +91-22-2818132 Fax - +91-22-2818131 Open from 12.30pm - 1.00am Mumbai - SANUK THAI









Thai times for Mumbai again at Kalaghoda. "Sanuk", means joy in thai, actually the word is used much like our Goa's "Susegado", meaning timeless fun. The restaurant's ambience is that of a traditional thai villa with intricate wooden panelling, carvings, glasswork and dry arrangements with a lot of artifacts. The menu comprises of a very wide range of specially selected thai delicacies, a sure feast for your eyes, nose & palate. Thai chefs and airlifted ingredients ensure that your experience is complete. One of the few authentic tasting thai restaurants in the country. Spicy food lovers can discover the new frontiers that thai cuisine can extend to. Sanuk Thai won the recently concluded H&FS Design awards for being the best designed restaurant in the speciality restaurant category. Some favourites: Poh Pia Je - Crispy spring rolls stuffed with vegetables and glass noodles Rs.120 Gra Thong Thong Je - Pastry shells filled with corn and green peas Rs.100 Ghoong Hom Sabai - Thai style tempura prawns Rs. 190 Gai Hoh Bai Tong - Pandanus flavoured boneless chicken wrapped in banana leaves and deep fried Rs.180 Tom Yum Phak - Vegetable soup with chilli, lemon and kaffir leaves Rs.85 Tom Yu hoong - Spicy prawn soup flavoured with lemon grass, lime juice and kaffir leaves Rs.120 Phad Phak Boong Faidang - Stir fried mornin lory in yellow bean sauce Rs.140 Pla Raad Prik - Crispy whole pomfret topped with sweet chilli sauce Rs.550 Gai Phad Prik Chian ai - Sauteed chicken with Chiang - mai chilli sauce Rs.200 Ghan assaman - A spicy southern style thai curry, could be selected with : Ghoong-Prawns Rs.260, Gai (Chicken) Rs.220, Pae (Lamb) Rs.195, Nuae(Beef) Rs.195, Moo(Pork) Rs.180 , Je (Vegetables) Rs.160 A choice of noodles and rice from Rs. 100 to 195. The restaurant also has separate party sections where one can partake of: Set menus for 8 people : Vegetarian Rs.2,700/ Rs.3,200 Non - vegetarian Rs.2,900/ Rs.3,700/Rs.5,500 / Rs.8,000 Beer: Draught Beer Rs.65, Bottled Rs.85 Whiskys 30ml: Premium scotch Rs.230, Regular Scotch Rs.120 Other spirits Rs.75 Indian wines about Rs.600 - Rs.700 ... Recipes from Sanuk Thai Sanuk Thai 30, K Dubash Marg, Kalaghoda, Mumbai - 400 023 Tel - +91-22-2044233 Fax - +91-22-2044239 Mumbai - café ROYAL









An Iranian restaurant that has been around since 1919, comes a long way fro ts traditional origins to be the chosen one and deserve a visit from President Bill Clinton. The President decided to meet representatives of today's generation at café Royal, located at Colaba circle, opposite Regal cinema. It must have been the cynosure of every restaurant in Mumbai. The management plans to hold a permanent display of the Presidential visit's memorabilia including a couple of autographed menus. We wonder if the Restaurant gave him a 'bill'.









Hollywood icons like Clark Gable, Marilyn Monroe, Humphrey Bogart, Marlon Brandon and others gaze approvingly from a wall as you tuck into the popular range of sizzlers. The President could have chosen from - Sizzlers: Chicken/Lobster/Prawns/Fish/ Tenderloin/Hamburger/Mixed grill Vegetable/Paneer/Vegetable cutlets all available with a choice of: Sauces-Garlic/Pepper/Ginger/Mushroom & cheese/Asparagus Accompaniments-Rice/Noodles/Spaghetti, Vegetables & Chips Price range-Rs.160 upwards, Lobster for Rs.450 Bottled beer Rs.100 Draught mug Rs.50, Pitcher Rs.200 Whisky 60 ml.: Regular Rs.140, Premium Rs.160, Scotch Rs.240 Other spirits Rs. 140 large Mocktails Rs.50 upwards Wines : Glass Rs.125 , Bottle 500 upwards









Fish Sizzler Cocktails: · After Dinner Mint- Bailey's Irish Cream, Kahlua and Crème de menthe and Vanilla ice cream. · The Boss - Bacardi, Tequila, Gin, Vodka, Whisky and Cointreau. · Love Capsule - Melon liquer, Cointreau and Blue Curacao. · New Born - Kahlua, Triple Sec and Peach Schnapps. · Maharaja Martini - a combination of Gin and Paan liquor. · T coffee or me - Tequila, Tia Maria and Grand Marnier. Priced between Rs.110 - Rs.135 café Royal 116 M.G.Road, Opp. Regal Cinema, Mumbai 400 001. Tel: +91-22-2883982 +91-22-2883985 Fax: +91-22-2020560 Mumbai - VIVA PASCHIM









Viva Paschi s an exclusive restaurant that serves Western Indian cuisine- straddlin ujarat, Maharashtra, Goa and Mangalore. Tribal paintings, folk art and artefacts add a rustic touch. Conceptualised and managed by the famed Vimla Patil, Vivek Bhanushali and Sunit Pai, the restaurant has chefs from the interiors of the Western zone including the Malvan region. Besides the 90 odd items on the menu, regular food festivals are held to showcase niche cuisines like Kolhapuri, Puneri, Koli fisherfolk, Konkan uslim, Saraswat, Parsi, Kathiawadi, Bohri, Karwar, CKP…….what else! They also have a separate banquet section.A must visit especially if you have overseas guests. Valet parking service is available, something which most restaurants should have. The Viva Paschim team also runs a consultancy firm, which specializes in menu and strategy planning for restaurants. A Sampling Thalipeeth-5 flour pancakes...Rs. 75, Kaju kothimbir vadi-soft steamed gram flour with cashewnuts and coriander…Rs. 95, Farsan platter…Rs. 90, Sol kadhi- Coconut milk with kokum, garlic and herbs…Rs. 90, Shahale ani kaju sukke-tender coconut slices cooked with cashewnuts and spices…Rs. 130, Aloo kaju phatphate-Colocasia greens and cashewnut curry…Rs. 125, Undhiyu ubaliyo-Roots and greens cooked Gujarati style…Rs. 125, Tisryo sukke-Clams in smoked coconut masala…Rs.150, Kombdi Calangute-Chicken cooked in red goan masala…Rs.175, Bombilachi bhaji-boneless Bombay duck (A fish actually!) batter fried…Rs.110, Malvani kombdi/mutton-Chicken or Mutton in malvan asala gravy…Rs.155, Kombdi vindaloo- Chicken in vinegar flavoured goan curry…Rs.155, Machhi/Kolmi Kaldin- Fish/Prawn in a delicately spiced yellow coconut curry…Rs.140/Rs.175, Bangda zam zam-Mackerel in red masala…Rs.150, Crab and Lobster cooked in a choice of recipes…Rs.500 upwards Mocktails: Strawberry punch-Rs.80, Amrut- Coconut water, kewra (Oris) water, castor sugar garnished with rose petals…Rs.80, Beer bottle…Rs.110, Pint…Rs.75, Whisky(30ml)-Indian…Rs.60-Rs.90, Scotch…Rs.120-Rs.150 Spirits(30ml)…Rs.60-Rs.90 Wine…Rs. 650-Rs.750 Cocktails: Strawberry, Peach, Pineapple Margaritas…Rs. 200 Recipes from Viva PaschimCity View, Dr. Annie Besant Road, Worli, Mumbai 400 018. Tel -+91-22-4983636 +91-22-4937059 +91-22-4931851 Fax - +91-22-4931849Mumbai - STARTERS & MORE Strategically located in the heart of Mumbai's corporate zone on the first floor in one of Mumbai's heritage buildings, the restaurant boasts of a view overlooking an expanse of greenery, the Oval Maidan & Rajabai tower. Spread across a total area of 3000 sq.ft., seatin s spacious and the huge glass windows allow ample light to filter in, making the place bright and airy. The elevated bar overlooking the restaurant with an extensive bar menu is a special feature of the restaurant. There is an open interactive kitchen where the guests can cook up their pastas etc., with the chefs workin n the area. The main kitchen too, welcomes guests to check out the hygiene standards. A Sampling Corn and cottage cheese tikkis - Patties flavoured with lemon grass and chilli Rs.110 Mezze platter - assorted cold middle east starters Rs. 220 Onion soup Normandy - with apple and cinnamon Rs. 90 Prawn susha - Prawn and bacon dumplings in a hot honey barbecue sauce Rs. 150 Seekh kabab rosemary - lamb mince coated with onion, rosemary and tomatoes Rs. 150 Steamed Tibetan dumplings - saffron, vegetable & paneer momos - Rs. 120 Smoked salmon parcels - with cream cheese, pepper and a hint of radish Rs. 275 Bhari hu ucchi - morels stuffed with khoya and paneer in a creamy aromatic gravy Rs. 275 Asparagus and saffron risotto - with chilli basil Rs.250 Duck roulade - a wrap, flavoured with orange and green peppercorns Rs.190 Curried Vegetables with chilli rice noodles - in a coconut gravy Rs. 225 Fusilli with pinenuts, olives and capers - in a curried tomato cream Rs. 160 Pompano sambal bajak - pomfret in a spicy Indonesian sambal Rs. 325 Whisky 60 ml. - Domestic Rs. 200, Regular scotch Rs.300, Deluxe scotch Rs.450 upwards Other domestic spirits Rs. 170 upwards Draught beer Rs. 85, Bottle beer Rs. 120 upwards Margarita & other cocktails - pitcher Rs. 975 upwards Cocktails Rs. 175 upwards Starters & More1st floor, East wing Cambata bldg.(Eros Theatre) Churchgate Mumbai 400020 Tel: 91 22 2814124 / 34 Fax: 91 22 2814137 Mumba OA PORTUGUESA/CULTURE CURRY









This duo of restaurants adjoining each other belongs to the inimitable Dr. Suhas Awchat who has been tickling Foodies' taste buds for quite some time. Goa Portuguesa has been famous for its Goan cuisine and now has a Continental and Indian selection too.









Culture Curry a restaurant/bar that serves Andhra, Chettinad, Kerala and other ethnic south Indian fare has now added set lunches to their varied menu : Vegetarian thali - Rs.69 + consists of 3 Vegetables, Appam/Dosa, Rice, Sambhar, Rasam, Chutney, Papad, Dessert. Non Vegetarian Thali - Rs. 99 + has Chicken, Fish curry, Vegetable, Appam/Dosa, Rice, Sambhar, Rasam, Chutney, Papad and dessert. There is also a Rice Combo meal platter at Rs. 49 + consisting of Rice (Lemon/Jeera/Tamarind/Tomato/Curd) with Sambhar, Rasam etc. A min eal with one non veg delicacy, Appam/Dosa, Rice and Dessert is priced at Rs. 99 + or with a veg delicacy at Rs. 69 + Goa Portuguesa/Culture Curry Opposite Mahim Head Post Office, Kataria Road, Mumbai 400016 Tel. 444 0202 / 0707. 445 1633 Goa Portuguesa email: go4goan@vsnl.net website: www.goaportuguesa.com Culture Curry email: culturecurry@hotmail.com website: www.culturecurry.com

Suresh Hinduja

Suresh Hinduja

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