Parenting: How to deal with fussy eaters
Parenting: How to deal with fussy eaters
Farah Halabi 17 Apr at 11:00 Eating too much and too quickly is also improper Islamic etiquette, and on the contrary eating less than needed is beneficial so why do we force our kids to eat ? shares
Once upon a time there was family that thoroughly enjoyed every mealtime, beginning with Bismillah and ending with Alhamdullilah, and the children ate all the nutritious, diverse, and yummy food that mummy had prepared without any fuss…sound familiar? No? Not in my house either until I discovered the secret to a stress-free and dare I say, enjoyable dining experience with my children.
As parents who want the best for our kids, we endeavour to fuel their growing bodies with the best food possible and hope to encourage good table and eating etiquette and manners. We want them to experiment and savour diverse cuisines and develop healthy attitudes to food and healthy appetites and to be grateful for the loving way we have prepared and dished out their nutritious, painstakingly thought out, and well-balanced meals in a timely manner. Boy, that’s a lot of pressure we’ve just heaped onto our shoulders before the food has even got to the table! And as for our kids, that’s a whole lot of expectation from a cheese sandwich!
Mealtimes can become battle zones when you’re dealing with fussy eaters, but think about it, we’re all ‘fussy’ eaters because each and every one of us has a unique thought process when it comes to our likes and dislikes, the amount of food we need, and the time we take and whether or not we’re hungry. The battle commences if our children’s fussy eating habits differ to our thoughts and opinions on what theirs should be. Eating too slowly, eating too quickly, not eating anything, eating too much, not wanting to try different foods, saying they don’t like something without having tasted it, not finishing their meal, not feeling hungry at prescribed mealtimes, making a mess, wanting to be spoon fed, wanting to feed themselves, and power plays are all common issues that can appear to cause stressful mealtimes. Common responses and coping strategies include bribery and rewards, coercion, emotional blackmail, bargaining, and sometimes even force. I’ve tried it all and can attest to the futility and emotionally draining situation of bribing my 4-year-old son to eat all his dinner quickly with second helpings of emotional blackmail, only to have him projectile vomit his man-size portion of chicken curry and rice in my face!
Why It’s Important To Let Our Children Express Their Emotions And Cry: A Parenting By Connection Perspective
The secret I learned was… food is just food. Food is sustenance and that’s it. Food is neutral. Food is not the problem. It’s not the source of my stress, it’s not a validation for being a good mum and what, when, and how my children eat is no reflection on them or me. My thinking about food is the problem and my opinions are vastly different to my kids and the associated meanings I attached to food, and in particular, my children’s behaviour at mealtimes, have nothing to do with them. When I realised this, mealtimes took on a very different look in our house.
What we do now: Eat together as a family as much as possible. No phones or TVs on. Meals are a gadget-free zone. The table is set with the children’s help and they dish out their own portions with guidance. There is no time pressure or expectation to eat everything on the plate. There are no incentives or rewards for finishing first. Mealtimes are made fun (we introduce the meal in the accent of its origin) but also mealtimes are made a normal, everyday occurrence. And finally, we thank Allah for our food and we clear the table together.
All my previous thoughts about why my children were fussy eaters were intrinsically linked to how it affected me and in turn how it defined me as a mother. When I realised their fussy eating habits were a thought problem and not a food one, it allowed me to see their individual thinking and feelings about eating and understand them better. My intention was to feed them to sustain them but this somehow got lost in the meanings I’d attached to their eating. I thank God that by going back to the core intention and seeing it clearly has made the fairy tale now a reality.
There are so many reasons as to why it would appear that being a fussy eater could be such a contentious issue. If we look closer, we can dispel a few myths and break down commonly held notions and stop ourselves from getting worked up in the first place.
Children are clever.
Just like you and I, our children were born witnessing the will of Allah and truly accepting his presence. They know themselves and they are closer connected to the truth that they are their souls and not their bodies. You are what you eat…well actually no, you’re not! To them, food is just food and in truth, it is the fuel that we need to power our bodies. They may not understand this connection fully but they know their limits. What may seem fussy to us could be the understanding of a food intolerance to them. Eating slowly is a sunnah and also excellent for good digestion, so why do we want them to eat faster? Eating too much and too quickly is also improper Islamic etiquette, and on the contrary eating less than needed is beneficial so why do we force our kids to eat more? Do we think of the third of air, water, and food that’s best for healthy digestion and even if we did, how do we know what their third looks like? Food for thought perhaps?
There are also numerous cultural pressures.
I was brought up on spicy Mauritian-Indian based food. My husband grew up on Sunday roasts and Arab food. I remember being praised by an aunt who came to visit for my ability to eat a particularly spicy hot meal, whereas my poor little sister was berated and culturally disowned for not being able to handle the heat and sullying the meal with tomato ketchup! A child’s palette is pure and able to truly taste and savour the wonderful flavours Allah has blessed us with so why is it so important that our kid’s ability or disability to handle spicy/hot/bitter/sour flavours dictates their cultural acceptance? Spicy food is great but how many dietary and digestive problems in later life could be resolved if we only ate it in moderation? My parents once made a passing comment about my son’s dislike of biryani but his love of kofta kebabs…apparently he’s more Arab than Mauritian now! Like my sister, who was so English for putting ketchup on her rice and my love of lasagna meaning I’d in effect turned my back on my roots, food can take on so many different associations, it’s no wonder mealtimes can be so fraught. The accolade for the parent of the ‘most diverse cuisine loving child’ is almost too enticing!
Why Your ‘Naughty’ Kids Aren’t Naughty At All
The common “he doesn’t eat a thing, he’s going to waste away…” comments are also harmful.
My mum is adamant that my 4-year-old son is going to one day disappear into thin air. His slight build is license to stuff him full of fatty, calorific junk. He is tall and skinny in stark comparison to my three other not so tall and skinny children. He’s not a big eater but he is the most energetic, fruit and veg loving child I have ever seen. Children don’t have a self destruct switch or the psychological ability to willfully starve themselves to death. They will eat enough to keep them going which is most likely a lot less than we think.
Another thing to think about is that most likely, children are fussy easters because they just happen to not like a certain food now.
Isn’t it funny that we can accept certain parts of our child’s behaviour as part of their ever-changing experience through life but when it comes to food we take it as gospel that what their eating habits now will remain the same forever? I hated mushrooms as a child but I love them now. I loved tomatoes growing up but I’m not a huge fan now. My dietary tastes and likes have changed and developed since my childhood and who’s to say that because my child dislikes spinach now, he won’t love it in the future? I can’t say I’ve ever seen an adult picking out the peas in his meal, dropping the onions behind her chair, or throwing themselves on the floor because they don’t want any celery!
This leads to another common comment by parents: “I cooked it, so you will eat it…all of it!”
Power struggles and ego don’t taste nice so why do we turn mealtimes into war? Us slaving away in the kitchen doesn’t even register in our kids’ realities and emotionally blackmailing them into eating up because they’re ever so lucky they’re not starving in Africa doesn’t really entice them into being the socially sensitive and charitable people we’d hoped for. Easy to see how that much emotional weight and responsibility can suddenly make you lose your appetite!
“It tastes funny…” is also something we’ve all heard as parents.
I think I’ve heard this at least a hundred times and most of those times I took it as personal insult and affront to my cooking and mothering skills. Here’s the thing though, it may very well have tasted peculiar or not the way I’d hoped. Natural, fresh raw foods in season taste infinitely better and truer than their out of season, genetically and flavour modified counterparts. There is divine wisdom in the timing and harvesting of foods in conjunction with their health benefits at that specified time. Strawberries in summer actually taste as if they were sent to vitalise and refresh you. Oranges packed in vitamin C grow in abundance during the winter months to help us ward off the sniffles. Seasonal foods have less chance of tasting funny to little people.
What are the similarities between Montessori schooling and Islamic teachings?
Finally, it’s important to remember the most important part of preparing meals for children, which is remembering Who to thank in the end.
In trying to prepare a healthy, interesting, delicious, and beautifully presented meal, I have consulted most of the famous chef’s cookbooks from Jamie Oliver to Shelina Purmaloo, but failed to pick up the best of all books…the Holy Quran! Alhamdulillah, we have been blessed with the best gift to mankind that takes care of our spiritual needs in conjunction with advising on our physical needs. Foods from all the major food groups are mentioned in the Quran and their benefits and magnificent properties fill the stomach and feed the soul. We could do a lot worse than to follow such a beneficial shopping list of ingredients and feast on olives, herbs, fish, grapes, garlic, ginger, onions, corn, wheat, pomegranate, dates, meat, milk, honey, lentils, cucumbers to name a few. If eating is a form of worship, what better than a serving of Holy food? Our children are an amanah to us to care for, guide, and account for. Our intentions are always to love, nurture, and look after them. Once we realise and focus on feeding them with the truest and purest of intentions, all the associated thinking and misunderstandings drop. Our purpose is to worship Allah. We need fuel to power our bodies to be able to worship Him. Our fuel should therefore be the best in order to keep us healthy. Feeding our children is no different. Food is fuel, sustenance, and energy to keep them going. Food is just food. It’s neutral. It’s not an indication of our parenting skills, control, power, or definition of our kids’ identities or absolute judgment of their eating habits. It’s just food. If we can drop our fussy thinking, we might just see how not fussy our kids’ eating actually are. shares Farah Halabi Farah is a certified Inside-Out Parent Coach, who helps stressed out, overwhelmed and overstretched mums discover their own unique awesomeness to lead them to Parent In Peace Not In Pieces. Farah supports mums and women, to uncover their innate awesomeness and lead a life of insightful wisdom and peace. Working with her, helps women understand how a simple mindset shift can transform and enhance your life in ways you never imagined and more. Farah believes in coaching through deep connections and her 12 month coaching programs reflect this ongoing commitment to and investment in each client. Farah Halabi Farah is a certified Inside-Out Parent Coach, who helps stressed out, overwhelmed and overstretched mums discover their own unique awesomeness to lead them to Parent In Peace Not In Pieces. Farah supports mums and women, to uncover their innate awesomeness and lead a life of insightful wisdom and peace. Working with her, helps women understand how a simple mindset shift can transform and enhance your life in ways you never imagined and more. Farah believes in coaching through deep connections and her 12 month coaching programs reflect this ongoing commitment to and investment in each client. Keep Reading
Cooking Restaurant Games: Chef Kitchen Management
Google Play Description: Cooking Restaurant Games: Chef Kitchen Management APK Try our new cooking game and start having fun learning new recipes and managing your restaurant. Keep your kitchen up to date and serve your customers with a variety of food from burger to pizza or sushi depending on your business. Grow your restaurant and start your casual adventure as a chef in a tasty world. Features:- 8 Superb Restaurants with delicious dishes- hundreds of levels of fun- serve burgers, pizza, sushi and much more- Tap & Drag gameplayCook delicious noodles, hot dogs, fries and soups. In our cooking game you will have a variety of food to choose and cook from depending on the cuisine of your restaurant. Start with the American burger fast food with fries, soda and hot dog and advance to noodles and other Chinese food, then continue with Japanese sushi fish.Cooking pizza and pasta, spaghetti and macaroni, the true Italian way has never been easier. Just put the pizza in the oven and let it bake. Open up a bakery and start cooking and preparing delicious cakes, cupcakes, donuts and other tasty sweets. You can always get a bucket of chicken hot wings to your starving customers if they are into fast food.Your kitchen is your place of worship so make sure you keep it clean and all the tools and machines upgraded to their max to finish the difficult missions. Enjoy your chef life and try to become a master in the kitchen like none of your rivals.If you want to become a great chef you have to work like a great chef and make your restaurant the best in town.Indian food cooking with curry tandori and chicken tamosa is always a great dinner to have in the diner. Make sure to use chole chickpea curry and palak paneer only with naan.If you love Mexican food, this game is the perfect cooking game for you. Start cooking nachos, burrito or taco like a real chef and keep your restaurant neat and full of delicious salsa and guacamole. Cook the Fajitas in a toritlla and use the best beef and chicken meat you can find. French fries and burgers go perfect together. Fried chicken wings are a big hit at any party so keep that mind.Start cooking as good as your mama today and serve your customers only the tasty burger maker and pizza. Do you love barbeque and steak, sausage or burger with ketchup and mustard? Cooking desserts is fun and tasty but have you ever prepared a cake?Breakfast restaurants only serve British eggs with sausage and bacon, beans, mushrooms and coffee. Make sure to make that clear to your customers before cooking it. Maybe you prefer vegan vegetarian option of salad and no chicken, no burger, no meat. We have a lot of vegan flavors ready for you. If Thanksgiving or Christmas are coming, you should always cook a delicious turkey for you and your family and kids. This Easter prepare delicious eggs and other Easter recipes and hide them in the backyard for your kids and let them play fun games. Cooking pizza is always fun and can be a tradition you do with your family as games. Use pepperoni, tomato, mushrooms, olives, pineapple and of course mozzarella cheese. We have many types of fresh vegetables and French cheese to cook with.So much work to do and restaurants to build, so many dishes to be cooked in your kitchen. Use chocolate, vanilla and other spices to prepare delicious cheesecake, cupcakes biscuits, brownies, tarts and pancakes. Play our Cooking Restaurant Games: Chef Kitchen Management today and start your adventure! Cooking Restaurant Games: Chef Kitchen Management APK list (1 version) Cooking Restaurant Games: Chef Kitchen Management 1.01 APK Version
Weekend Planner: April 19th
Main Post Lawn, San Francisco 11 AM, All Ages Free
San Francisco’s favorite family picnic is back for 2019. Presidio Picnic brings together the best of the Bay Area food scene with the beauty of this national park site and views of the bay and the Golden Gate Bridge.
Held on the seven acre Main Parade Ground lawn, this weekly community event features food and drink from more than 30+ international mobile food creators representing the best of San Francisco ’s multicultural food scene curated by Off the Grid .
But it’s not just about the grub; visitors can enjoy an ever-changing array of free activities including yoga classes, lawn games, a Presidio photo booth , free kids bike-riding lessons from the Presidio YMCA, and nature-based arts and crafts for kids in the Presidio Adventure Zone tent.
Grab a blanket and head to your national park for Presidio Picnic. This great family event takes place on the Presidio’s beautiful Main Parade Ground, a seven-acre lawn with views of the park, the city, and the San Francisco Bay.
Every Sunday | March 31-October 20, 2019 | 11 am to 4 pm Main Parade Ground, The Presidio, SF FREE A rotating lineup of 30+ international mobile food creators representing the best of San Francisco’s multicultural food scene curated by Off the Grid Free Yoga class from LubbDubb every Sunday from 11 am to 12 noon Free Presidio Y Bike learn-to-ride lessons for kids every 1st Sunday of the month. Bicycles and helmets provided Cultural Dance Performance every 3rd Sunday of the month at noon to 2 pm. Food Trucks & Pop-Ups
The rotating lineup of 30 of the Bay Area’s best mobile food concepts at this year’s Presidio Picnic includes: (New to Presidio Picnic this year are Off the Grid mobile food creators)
Beans N Barbells: mobile pop café serving specialty coffee beverages Bowl’d Acai : made-to-order juices, smoothies and acai bowls Estas Manos: just-launched artisan coffee roaster proudly based in San Francisco Fruity Moto: organic, all-natural, fruit-centric craft beverages Gio Gelati: traditional Italian gelato made with impeccable California ingredients Horn Barbecue: much-lauded authentic Texas barbecue with a cult following The Base Co: LA-based natural sweetener company serving guilty-free, plant-based beverages in refillable “happiness jars” that feature designs by local artists La Santa Torta: Tacos, tortas, elotes and more that showcase the gastronomy of the Jalisco region of Mexico Lobsterdamus: Southern-California shellfish favorite serving up Maine lobsters on a mesquite grill Mi Morena: La Cocina entrepreneur offering fresh Tacos de Guisado on housemade tortillas Milk & Waffles: authentic Liège waffles topped with imported pearl sugar MOMO Noodle: high octane sauces and toppings on traditional Asian noodles On a Roll – Calcutta Style: Indian kathi rolls fusing traditional and modern flavors Pye: savory meat and veggie pies made in small batches with honest ingredients Spunbyss: classic, made-from-scratch sliders, fries and sides with vegetarian options that include a plant-based burger patty from Impossible Foods Turontastic: crunchy and irresistible Filipino desserts with inventive fillings like ube mochi, and strawberry-Nutella
Participating alums from Off the Grid’s 24-month mobile food incubator in partnership with Google, Instrucktional, include:
Bollocks: Globe-spanning spherical delights from meatball master Greg Spangler. Manjé: Haitian Caribbean cuisine from entrepreneur Dimitri Lilavois.
Master Chef Heston Blumenthal spins his wand for an Indian audience
Business Standard Master Chef Heston Blumenthal spins his wand for an Indian audience At Blumenthal’s first showing in Mumbai on Saturday, a select group of the city’s elite will be treated to a five-course meal 02:36 OYO Hotels not our rival as of now, says Accor Hotels India COO
At Rs 20,000 a ticket, Master Chef Heston Blumenthal is conjuring up a feast for nearly 100 people in Mumbai on Saturday night and in New Delhi on Sunday night.
Blumenthal has been called many things by many people — alchemist, magician, sorcerer, chef with a scientist’s brain, the accolades and the applause for the stocky bald man with beady eyes would put film stars to shame in a country where they are revered as demi-gods.
Blumenthal was brought down to India by Marriott for their F&B (food and beverage) programme Masters of Marriott and these culinary experiences (dinners) have been curated as part of this programme. Blumenthal is the third world renowned chef to be brought down for Masters of Marriott since its launch earlier this year.
At Blumenthal’s first showing in Mumbai on Saturday, a select group of the city’s elite will be treated to a five-course meal. The non-vegetarian menu that would be served at the Marriott’s sprawling property next to the Mumbai airport at Sahar include his iconic lamb scotch eggs with pea and mint soup, roasted scallops, powdered duck and macerated strawberries.
For Rs 20,000 a plate, are there enough takers? Our question is met with the derision that is usually reserved for philistines in a room full of sophisticates. Listed on BookMyShow and sold through the hotel, the meals were all sold out within a few days of being listed.
Blumental is completely self-taught and has a legion of fans across the world. Some of them were in attendance at a special meeting organised by the Marriott in Mumbai on Thursday; chefs, food bloggers and culinary historians rocked on their heels as they waited for the gates to open and then rushed in to grab a seat as close to their hero as they could get.
Hailed more as a magician who can spin a culinary blowout from almost nothing and who has been described as an alchemist in the kitchen, Blumenthal says he was terrible at science subjects in school. And yet he is known for the science he brings to the kitchen. His trademarked food-pairing technique has admirers all over the world.
How did he get here? Observation and awareness says the man who is pumped up with energy even after a full day of meeting chefs and acquiescing to the numerous requests for a selfie and sound byte.
“The beauty of human beings is that they can observe and learn, make connections by joining dots,” he says stressing upon the need to be aware — being in sync with one’s inner self when indulging in a gastronomical experience. One’s state of mind and the feelings one is in possession of at the time of rustling up a dish or eating it, has a direct correlation with how it feels on the palate,” says owner of The Fat Duck, an English restaurant awarded three Michelin stars and voted the World’s Best Restaurant in 2005, and also a string of other prime establishments.
Blumenthal waxes philosophical on food. “As human beings”, he says, “we are uniquely enabled to be emotionally charged about things around us. We can observe and learn and by putting our hearts into our heads, perhaps, turn into better versions of ourselves and create magic.” For much of Blumenthal’s life, this has been his way of doing things.
When he started the Fat Duck, he had no money, no formal training and very few who believed in him. But then he went to work behind the kitchen counter and much like Cinderella’s fairy godmother, the pumpkin turned into a golden chariot.
Blumenthal has studied India in detail, especially the way in which Indian and British cuisines have influenced each other. “I went as far back as the Victorian age,” he says, adding that he will soon dig a little more into the past for an upcoming TV show. The curry is Britain’s national dish today he says, his eyes gleaming at the irony of talking curry at an Indian table. “And yeah”, he says, “I know it is not an authentic Indian dish but it is an authentic British Indian one”.
Drama and entertainment come with the territory when one is near the master chef. He turns even the simple act of sipping on wine into a marvelous spin on a magic carpet. “Close your eyes,” he commands to the small group gathered around his table, “now imagine a person you love and let the emotions flow and sip at your wine”.
“And then”, he whispers, “think of one you despise and do the same.”“Voila”, he says, “there is magic in food for you”. For those who have signed up for an evening of pure Blumenthal delicacies, they can expect some melodrama on the side.
The fat duck experience At Rs 20,000 a ticket, you can get a meal made by Blumenthal in Mumbai on Saturday and New Delhi on Sunday Blumenthal’s British restaurant The Fat Duck was awarded three Michelin stars and voted the World’s Best Restaurant in 2005 Blumenthal is the third world renowned chef to be brought down for Masters of Marriott since its launch earlier this year First Published: Sat, April 20 2019. 02:32 IST
Restaurants in Thailand that every foodie must try of India
Refrain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks, name calling or inciting hatred against any community. Help us delete comments that do not follow these guidelines by marking them offensive . Let’s work together to keep the conversation civil. Be the first one to review. We have sent you a verification email. To verify, just follow the link in the message
Now Reading: Share fbshare twshare pinshare Comments ( 0 ) Restaurants in Thailand that every foodie must try TNN | Last updated on – Apr 19, 2019, 21:00 IST Share fbshare twshare pinshare Comments ( 0 ) close 01 /11 10 must visit restaurants in Thailand
Thailand is always on the bucket list of every person who loves to travel. From the beaches in Phuket to architectures in Bangkok which speak volumes about their rich history, the country has it all. The scrumptious Thai cuisine will make you lick your plates clean. Thai cuisine is packed with aromatic spices which are an important part of all the dishes there. It is a blend of exotic dishes which have a historical influence from European, Dutch, Japanese and Portuguese cuisine. So, we bring you a list of 10 amazing restaurants that you should definitely visit on your trip to Thailand. You will be delighted to taste the delicacies these restaurants have to offer. Scroll down to know about them. readmore 02 /11 Blue Elephant
A trip to Thailand is incomplete without dining in the Blue Elephant restaurant- cum- cooking school in Bangkok. The Royal Thai cuisine served at this restaurant will make you forget the taste of all the delicacies you have had in the past. The spicy main dishes and succulent desserts along with a glass of wine in this beautiful place will make you wanna stay in Thailand forever.
(Image:Instagram/@blueelephantbangkok) readmore 03 /11 Sra Bua by Kiin Kiin
Run by the Danish Chef Henrik Yde Andersen, this place is a sister restaurant of Copenhagen’s Kiin Kiin. The Thai cuisine of this restaurant is loaded with exotic flavours with a modern twist. The artistic ambiance of Sra Bua is just like the icing on the cake and is quite Instagram worthy.
(Image: Instagram/@crasolum_adaa) readmore 04 /11 Nahm
This Thai temple style restaurant was opened by the famous Australian Chef David Thompson in 2010. He is a Thai cuisine expert and the food served at the restaurant is an example of his expertise. The amazing dishes served at the restauarnt are a blend of salt, spice, sweet and sour flavours that is all you need to make your trip to Thailand perfect.
(Image: Instagram/garfocarioca) readmore 05 /11 Seven Spoons
This vintage style restaurant in Bangkok offers vegetarian Mediterranean cuisine. It makes sure that you don’t miss on good food if you are a hard-core vegetarian or vegan. The ingredients used in preparing these dishes are mainly organic and will give you a great experience of fine dining in Bangkok.
(Image: Instagram/@sexypinkstudio) readmore 06 /11 Gaggan
If you miss Indian food, amidst all the Thai delicacies, this can be your go-to place. Run by Chef Gaggan Anand, this restaurant is on Asia’s top 50 restaurants list. This place introduces the amazing Indian food with a twist to the Thai cuisine.
(Image: gaggan_anand) readmore 07 /11 Issaya Siamese Club
This restaurant is named after the former name of Thailand, Siam. It is the brainchild of the renowned Chef Ian Kittichai. The Thai food served at this restaurant has a modern touch to it. The chefs at Issaya know how to win the guest’s heart with a beautiful presentation of the dishes.
(Image: Instagram/@issayasiameseclub) readmore 08 /11 Bo. Lan Restaurant
Named after Chef Duangporn Songvisava and Chef Dylan, the food at this restaurant has a great influence on Thai street food and traditional home-cooked delicacies. The place serves a six-course meal for which you need around two hours to finish.
(Image: Instagram/@gourmet_road) readmore 09 /11 Nang Gin Kui
Located alongside the famous Chao Phraya River, Nang Gin Kui is a private dining restaurant in Bangkok. This cosy restaurant has low tables where the guests sit on the floor cushions. It is famous for the Thai and fusion cuisines which will make your taste buds go wow.
(Image: Instagram/@odiealan) readmore 10 /11 Steve Cafe and Cuisine
Located on a dock, the most reasonably priced restaurant in Bangkok is Steve Cafe and Cuisine. This is the best place to enjoy the authentic Thai food with the river on the side. You can have a romantic date night with your special someone at this place.
Taking the Ultimate Foodie Road Trip to Southern India
Taking the Ultimate Foodie Road Trip to Southern India April 20, 2019 Image: https://www.pexels.com
Article Contributed by: Sally
Southern Indian cuisine is defined by the traditional dishes that originated in the five southern states of India (Telangana, Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala). Some of the most loved foods from this specific type of cuisine that I like are masala dosa, various preparations of biriyani, Idli and coconut chutney and many more. While these dishes are fantastic when enjoyed at home , it is a special treat to travel to the authentic restaurants found in southern India. Planning a road trip to Southern India in the near future? Although there are dozens of exceptional restaurants that you can visit along your journey, here are a few of my top choices to help get your ultimate foodie road trip started.
Southern Spice – Chennai Once you’ve found the vehicle option that works for your needs, it’s time to begin your travels. A first suggested stop is Southern Spice, located at the Taj Coromandel hotel in Chennai. In addition to having an exceptional place to stay during your road trip (if needed), you can enjoy South India cuisine from this award-winning restaurant. Southern Spice prides itself on offering an exotic culinary experience, while preserving tradition and authenticity. Sample menu items include neer dosa, kaikari biriyani, and homemade kumbakonam kaapi ice cream for dessert. Lunch is available from 12:30pm to 2:45pm, while dinner is available from 7:00pm to 11:45pm.
Yaa Mohaideen Biriyani – Chennai A short drive away from Southern Spice is the highly rated Yaa Mohaideen Biriyani. Open since 1996, this casual dining spot serves Indian cuisine from both the North and the South. You can either take your food to go, or dine in on either their standard cuisine floor, or their multi-cuisine floor. Dishes that you can find on the several Yaa Mohaideen Biriyani menus include a mutton biryani plate, chicken pakoda, and mutton soup. In 2018, the restaurant was awarded with the honor of having Chennai’s #1 biriyani by the Chennai Food Guide Awards. Additionally, they have consistently received high marks online from local reviewers and visitors alike.
Empire Restaurant – Kunigal – Karnataka Opening its first restaurant in 1966, the Empire name has grown into a successful chain of restaurants and hotels in southern India. The Kunigal location of Empire is especially welcoming for travelers, as it is set up on two floors of stunning beauty . Diners have an exceptional number of menu options from which to choose, including egg masala, dosa chicken, appam, ghee rice, and multiple kinds of biriyani (such as prawn and mutton). In addition to dining in restaurant, visitors can have their delicious menu selections delivered to wherever they are staying.
Aside from the restaurant recommendations listed above, there are many more cities and places that will feature incredible and authentic cuisine from southern India. The best way to find additional must-visit food spots along the way is to do your research online. Explore the restaurant offerings in each city you plan to visit, and see what locals and tourists have said. Next Post → Suguna Vinodh
I’m Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.
Connect With Me : Facebook Google+ Twitter Leave a Reply Your email address will not be published. Required fields are marked * Comment
Order Wholesale North Indian Punjabi Samosas in UK – Oriental Foods
Price: Check with seller Description
Samosas traditionally conical or triangular in shape usually come in two variants – Punjabi samosa and classic Potato samosa. But with the invention of fusion cuisines, one can find several varieties of this delicious dish. One place to find this is at Oriental Foods – where you can order a multitude of samosas for your restaurant and cafe – GajarHalwa Samosa, Apple Samosa, Chocolate Samosa, Pizza Samosa, Jain Samosas and Paneer Samosas. Looking out for Best Samosas in London? Order them to your workplace, cafe or restaurant, get in touch with us at email@example.com Website: http://www.oriental-foods.co.uk/
National Harbor, MD Indian Wedding by Photographick Studios
National Harbor, MD Indian Wedding by Photographick Studios Maharanis, I simply can’t stop staring at this enchanting reception’s images brought to us by the fabulous Photographick Studios ! The photo team snapped Anchal and Parag having an intimate celebration with a bottle of champagne as a preamble of their grand party and all the extraordinary garden details that endowed the Riverview Ballroom at the Gaylord National Resort & Convention Center ! The indoor garden theme picked by newlyweds for their soiree took my breath away! Nivanjoli brought the outdoors in, totally achieving a spring flair decorating the hall with beautiful trees, a splendid long sweetheart table, and romantic centerpieces! Orchestrated by the highly experienced CG & Co Events , this unforgettable celebration had the leading entertainment of Planet DJ Productions as the providers of the tunes and beats while the culinary team of IndAroma was the master behind the excellent traditional food! Check out all the best moments of Anchal and Parag all over at the gallery ! How did you meet your Groom and when did you know he was “the one”? My family and Parag’s family have known each other from the southern Maryland Indian community since 2002. We were acquaintances for years. The extent of our conversations were “hi” and “how are you?” for 13 years. In April 2015 during my sister’s wedding, I talked to Parag and said we should hang out sometime since I know his siblings so well, but not him. I randomly received a text message from Parag in November 2015 during the week of Thanksgiving asking if I was free to hang out. I said I was available on the Friday after Thanksgiving. Parag drove to pick me up that Friday from my house, and we went for dinner at Bollywood Masala. Our dinner lasted for 7 hours, and I told my mom I was going to marry Parag the morning after our dinner! Share the scoop on your Proposal Story! Parag and I were flying to Chicago for Christmas. On the way to the airport, we stopped in DC to see the national Christmas tree. Parag proposed in front of the tree, which is where our second date took place. We love this tree and have made it a tradition to buy the White House Christmas ornament each year. How did you select your bridal lengha or wedding dress? Did you have a favorite color in mind? Selecting a bridal lengha took a lot of time! I knew I did not want to wear the traditional bridal lengha so started researching bridal designers online. Since our wedding was in December, I wanted to wear the color emerald green. I consulted with a designer in Mumbai and had many lengthy discussions on how to incorporate this color into my bridal wear. My all-time favorite color for clothes is baby pink/blush pink, so we collectively decided to put together a bridal lengha with the color combination of emerald green and blush pink. Additionally, I really wanted champagne gold incorporated with this outfit but had already selected my jewelry, which was white gold. Therefore, we decided to integrate champagne gold and silver into the handwork. What did your guests particularly love about your Wedding? The food carts! We had 5 different cuisines at our wedding: Thai, Mexican, Indo-Chinese, Indian, and Italian. Each station had a name like Punjabi Haveli, Thai Palace, Italian Grotto, Bombay to Beijing, and Mexican Rivera. Parag and I had spent so much time on getting these food carts made and are so happy everyone enjoyed the food options! Additionally, guests loved the gold oval bar we had rented during the reception. The bar was gigantic, and because of its size and number of bartenders hired, there was never a line to get a drink. Was there a really special moment in your wedding that constantly replays in your mind? YES! Walking down the aisle with my dad and looking at Parag at the mandap was the best moment of the day! I felt so many emotions all at once it was truly incredible! Do you have any words of wisdom for Brides-To-Be? YES! Do not take the burden of wedding planning upon yourself! It is your wedding, and you should enjoy the entire journey. Delegate to family members and close friends. Enjoy the day, and do not worry if everything is executed as planned. One thing or another will happen, but it is best to let someone else handle the obstruction-not you! Most people will not even notice if your plan is not executed perfectly. Anything else you want to tell us? We’d love to hear all about your other details! (jewelry, mehndi, venue, cake, bouquets, etc.) We loved our pastry chef and cake. Our cake was a tiered cake, but it had a lot of texture and layers, so it unfolded like a rose. We also loved the Riverview Ballroom in the Gaylord National Resort. It gave a very outdoor feeling with floor to ceiling glass windows instead of an enclosed ballroom wedding. The view was incredible, and the Ferris wheel looked awesome at night. The decor for our wedding and reception was gorgeous. We wanted an indoor garden theme for our wedding ceremony. For the wedding reception, we wanted to continue the indoor garden theme but also added a romantic vibe with hundreds of candles on the tables and stage. Also, at the reception, we rented trees and planters to divide the ballroom in half. We used one half of the ballroom for cocktail hour and the other half for the reception. This allowed the cocktail hour to flow with our indoor garden and candlelight theme instead of in an enclosed hallway. Come back tomorrow for more wedding fun! STYLE
‘Outstanding’ Edinburgh curry house named best in city at Scottish Curry Awards
Homes ‘Outstanding’ Edinburgh curry house named best in city at Scottish Curry Awards The Radhuni in Loanhead won the best curry restaurant in Edinburgh accolade at the 12th Scottish Curry Awards ‘Caption: L-R Summan Bhattarai – Waiter, Ruhul Amin – Deputy head chef, Habibur Khan – Managing partner, Rajesh Karki – Floor manager, Buddha Guru – Tandoori chef. Published: 17:15 Friday 19 April 2019 Share this article Sign Up To Our Daily Newsletter Sign up Have your say
Indian-Bangladeshi restaurant The Radhuni added to its growing list of honours when it was named the best curry restaurant in Edinburgh at the 12th Scottish Curry Awards.
The 120-cover restaurant in Loanhead beat nine other finalists in the category at a ceremony attended by more than 450 diners at Glasgow’s Marriott Hotel.
Judges said Radhuni had shown “outstanding dedication to the curry industry and provided top quality food and service”. A year ago Head Chef Ashok Ram was voted Chef of the Year at the same awards.
The awards are based on public votes together with evidence provided by the competing restaurants.
Managing partner Habibur Khan, said: “This is yet another tribute to the skills, professionalism and hard work of our team.
“Edinburgh has a wonderful array of great curry restaurants so it’s especially pleasing for us to have been rated more highly than anywhere else in the Capital.
“The judges and public have concluded that for curry lovers in Edinburgh and around the Central Belt it’s well worth making the short trip to Loanhead to sample the best food of its type in the area.”
Edinburgh and the Lothians picked up a host of awards at the ceremony, hosted by comedian Mani Liaqat on Monday, including Delhi’s Winter in Linlithgow who scooped the prize for restaurant of the year in the south east and Bathgate’s Indie Roots took the south east title for the best dining experience.
In Livingston, the Bay Leaf Indian Restaurant was the best loved restaurant in the region and Cafe Shabaz Kebab House.
Outstanding Indian takeaway of the year was awarded to Station India in Portobello.
The team said they were over the moon: “As soon as the host declared the Winner of Outstanding Takeaway of the Year is Station India, our hearts were pounding, we could hardly breath – we are over the moon.
“Thanks very much guys – hard work and your continuous support. Thank you a lot.”
The Khukuri in Haymarket won the award for the most wanted Indian restaurant of the year whilst the team at Shezan, opposite the Playhouse, took home the chef of the year plaudit for their top quality Indian and Punjabi cuisine. Notre-Dame shows need for places that bring us together – Ewan Aitken
Bombay Lounge in Dalkeith was also honoured with the outstanding Indian restaurant of the year.
The evening was also used to raise funds for the Well Foundation, a charity working to provide clean and safe drinking water for all.
“Irfan Younis, CEO of organiser Oceanic Consulting, said: “The Scottish Curry Awards are one of our first events and are now established and unique in their own right.
“I’ve always admired the tenacity of the curry industry despite its many challenges and that admiration has only grown following the 12th ceremony.
“The Scottish Curry Awards are one of the only means by which homage is paid to those individuals behind the country’s tastiest curries and I’d like to congratulate all winners and finalists for their fantastic achievement.” Trending Bradley Welsh shooting: Trainspotting 2 star killed in Edinburgh West End shooting 11 Edinburgh nightclubs from the 2000s that are gone but not forgotten Everything we know after Trainspotting 2 star Bradley Welsh shot dead in Edinburgh’s West End Man in hospital after daytime ‘stabbing’ outside Aldi in Edinburgh Gilmerton stabbing: eyewitness describes horror as young man ‘fights for life’ The Essentials
Author Pina Patel Celebrates Gujarati Food in New Cookbook, ‘My Mother’s Cooking’ | Global Indian | indiawest.com
Author Pina Patel Celebrates Gujarati Food in New Cookbook, ‘My Mother’s Cooking’ India-West Staff Reporter Save
Indian American Bay Area resident Pina Patel came to the U.S. as a young child and was taught to prepare traditional Gujarati cuisine by her mother, an extraordinary cook. The San Francisco Bay Area, Calif.-based author is now sharing some of those time-tested recipes in her new cookbook, “My Mother’s Cooking.”
The vegetarian Gujarati cookbook, with color pictures and step-by-step guidance, is aimed at both new and seasoned cooks.
Patel says she compiled this book of traditional recipes so they can be “enjoyed, shared, and passed on to future generations.”
The book comprises nine different sections: breakfast; appetizers; vegetable dishes; lentils; bread; pickles and chutney; beverages; and snacks and desserts.
In addition, there is a detailed summary of spices, lentil types as well as instructions on the art of ‘vaghar’ and how to make homemade ghee or clarified butter. She also offers pointers on what kind of utensils to use, the art of prepping, buying, sautéing, and storing.
“My Mother’s Cooking” also teaches readers how to capture the power of simple ingredients like chilies, garlic, turmeric and ginger, which can really transform the dishes.
While simplifying the traditional recipes, Patel also debunks the biggest myth associated with Gujarati food: that all Gujarati food is sweet.
It varies from family to family, she says in the preface, adding that most of her recipes do not call for sugar.
The breakfast section covers recipes of items such as Instant Khatta Puda: spicy crepe, masala oatmeal, and batata poha – flat rice with potatoes.
From Bharela Bhinda Nu Shaak – stuffed okra to asparagus in spicy sauce – to Vatana and Lili Choli Ni Dhokari to Gujarati Kobi Nu Shaak, the book teaches how to prepare a plethora of vegetable dishes.
From Dar Na Ladva to Basudi to Shrikhand to Shiro, one can find the recipes of a variety of sweet dishes in the book.
The book is priced at $49.99. For more information or to purchase the book, visit www.cookwithpina.com .