Why Indian food version 2.0 will be a hit in the West

Why Indian food version 2.0 will be a hit in the West

Why Indian food version 2.0 will be a hit in the West May 4, 2019 10:43 am South Spicy Prawns with Pancakes Follow @ambazaarmag
By Dinesh Arora
Move over greasy curries and takeaway tikkas. Today, nouveau Indian food and its effortless blending with Western ingredients has made it more relatable on world tables. Dinesh Arora
During one of my food research tours several years ago, in the US, there was one food wisdom that particularly spoke to me. And it was – people are naturally drawn to a dish or a cuisine that includes some elements from their own food tables. It could be familiarity, comfort or a slightly easier way to take risks that makes people more open to try a new cuisine where they can find some cultural similarities. And while, this definitely holds true in a place like America, where often immigrant cultures outweigh local food habits; the other truth is that Indian food with its versatility has every reason to find its place not just on the top chef tables but also in small gullies or back lanes from Manhattan to Madrid.
As a food enthusiast, I admit that Indian food had a shaky start in the West. When the first, food exchanges began between India and the West, the Londoners only understood Indian food as an occasional curry fare which was greasy but easy-on-pocket. It took informed Indian chefs several years to educate the West about the true Indian fare – which is a far cry from oily, heavy or dunked in tomato sauce tikkas.
But today, as Indian food gets global nod, I am proud to say that we may be on an Indian food version 2.0. For the purists I must stress, by this, I in no way mean that desi food is diluted or fancy-flown-from-the-West ingredients are needlessly added to your gobhi masalas. It is in fact a refined food philosophy that goes back to ancient India – that of harnessing the benefits of newer food elements and making them shine like stars with our desi preparation.
And this is the new food revolution that is happening from India to America.
At a recent evening, in suburban Gurgaon, I invited diplomats, expats and visiting chefs from abroad at my terrace eatery – Unplugged Courtyard for a food familiarization day. To my surprise the star starters for the day included ‘Indian seasoned Caesar salad,’ and ‘ teekha, meetha chicken wings.’ Encouraged by the easy acceptance of hot Indian spices when presented within the western comfort format, we moved on to main course with ‘South Indian spiced prawns with pancakes,’ to ‘chicken loung lata with mustard cress salad.’ Amusingly the chatter of the evening changed from topics such as NRI contributions to Indian election to how garam masala may be becoming a global spice!
This local meets global Indian food revolution is happening not just in pockets of Delhi or India but seasoned chefs are taking it afar. The ancient tradition of embracing new ingredients in their native form to create a signature Indian dish is only getting a contemporary makeover.
These are interesting times for Indian tables. The magic has just begun.
Dinesh Arora is a Delhi-based certified food enthusiast. His first bite of ‘Paella’ in Spain, ‘Tom Yum’ in Thailand, ‘Crème Brulee’ in France and ‘Sukiyaki’ in Japan laid the foundation for his life-long exploration of food. He is also a well-known Indian restauranteur and owns many up-market eateries. A food trend innovator, he has introduced many newer Indian cuisine concepts.

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The 13 Best Bucket List Destinations, According to Our Expert Travel Advisors

The 13 Best Bucket List Destinations, According to Our Expert Travel Advisors Madeline Bilis Reblog If you’re like us, your bucket list is never truly complete. Tallying the destinations you’d like to travel to someday is a task that’s both fun and never-ending — and one that’s made infinitely more enjoyable by receiving recommendations from others. That’s why we took to asking Travel + Leisure ’s A-List — our collection of the world’s top travel advisors — to see where they think we should go. Collectively, they cover every inch of the globe, helping to craft one-of-a-kind itineraries for passionate travelers. From kicking back in an overwater bungalow in Bora Bora to glimpsing the out-of-this-world sands of Chile’s Atacama desert, here are 13 destinations T+L A-List advisors think you should add to your bucket list. Elena Liseykina/Getty Images More “Moscow, Russia in the winter. Nothing takes your breath away like fresh snow at night on Red Square, the ruby red stars of the Kremlin lighting the horizon and the lights of GUM department store lighting the entire square.” — Greg Tepper, Exeter International “The paradox of travel is wanting an isolated experience, but being partly responsible for why they are increasingly rare. Providencia remains one of the few pure locations, unspoiled by mass tourism. Reaching this uncharted island by small propeller plane is not a journey many are willing to make, almost ensuring the place to yourself. Colombia isn’t known for white sand or pristine beaches but Providencia is the exception. A sanctuary of vibrant marine life sets this “Sea of Seven Colors” ablaze. Colombian hospitality with an undercurrent of Caribbean ease gives this charming island a well-deserved place on our Amakuma-approved bucket list.” — Marc Beale, Amakuna “Yunnan should be on every travelers’ bucket list — and foodies in particular will love this part of China. Yunnan is a landlocked province in the country’s southwest that sits on the border near Laos, Myanmar, and Vietnam. Yunnan cuisine is a fusion of the famously spicy Sichuan food of the north, the light and seafood-oriented cooking of the east, and the fresh Thai flavors of the south. In Yunnan, farm-to-table is not an Alice Waters creation, it’s what millions of people do every day. Truffles, chanterelles, and porcini are just common summer mushrooms that farmers forage in the mountains and bring to market. A Yunnan truffle chicken soup demands a pound of truffle alone! Yes. You heard me right, a pound.” — Mei Zhang, WildChina Oscar Wong/Getty Images More Story continues “Definitely Marrakech. Go for the Yves-Saint Laurent Museum, which recently opened. Check out the design and artisanship in the unchangeable old souks and hip Sidi Ghanem. Be surprised by the nascent contemporary art scene. Marrakech is just about to host the second edition I:54 Contemporary African Art Fair. Don’t forget to visit MACAAL, the Museum of African Contemporary Art Al Maaden, and check out the newest exhibits. — Michael Diamond, Cobblestone Private Travel “In the world, there are destinations that everyone should see once — Egypt’s pyramids and Machu Picchu, for example. But then there are the places that make you want to return over and over. The kind of place where you feel like buying a house and moving there. Provence is one of those places. The quality of light captured by artists such as Van Gogh and Cezanne is truly special. Visiting the places that inspired them, Arles and St Remy offer insight into the landscape and architecture that inspired them. The scents of lavender and thyme waft past when you are hiking and biking to stunning hilltop towns like Gordes and Les Baux. It is an experience that will keep you coming back. — Kathy Stewart, Butterfield & Robinson “Amankora, Bhutan. Going there is a spiritual and cultural safari where you can walk through ancient rhododendron forests, glimpse endangered black necked cranes in the wild, soak in a hot stone bath, interact with saffron-robed monks, and dine in a rustic stone potato shed. Where else can you do all of that on the same trip?” — Chad Clark, Chad Clark Travel Ventures “Primate treks are an unforgettable activity worthy of any travel bucket list. Embark on a gorilla trek in Rwanda or Uganda to witness endangered mountain gorillas in the wild, or be entertained by social chimps at a camp like Greystoke Mahale in Tanzania. For a unique safari activity in Africa, I love recommending fly camping with Kichaka Expeditions in Ruaha National Park, Tanzania. Here, travelers walk miles through the African bush with two armed guides to find a private mobile camp awaiting their arrival, offering one of the most remote places in ‘safari Africa.’” — Craig Beal, Travel Beyond Igor Alecsander/Getty Images More “I think the Atacama desert in northern Chile has to be part of any sensible bucket list. Sandwiched between the Andes and the Pacific Ocean is this strip of desert which, according to NASA, is the driest in the world. They test their equipment here before they send it to Mars, and when you come here you’ll see why. It’s positively extra-terrestrial! One valley is red and looks just like Mars, while another is cratered like the moon. That’s all before you get to the bubbling hot geysers, the volcanoes, or the vast white salt flats scattered with bright pink flamingos. All this from the comfort of a world class lodge? Put it on the list!” — Paul Irvine, Dehouche “Boarding the Magellan Explorer in Antarctica is like James Bond on ice. This is my kind of expedition — a mind-blowing ship that’s part ice breaker, part epic contemporary design haven. There is nothing about this ship that doesn’t scream ‘Let’s head south into the most uncharted landscapes on earth.’ It makes me hold my breath. Going to Antarctica is one of those once-in-a-lifetime trips, and the Magellan Explorer is how to do it in style.” — Sandy Cunningham, Outside Go “Staying in an overwater bungalow in the turquoise blue waters of French Polynesia is a must. I have been fortunate enough to spend time in this magical destination for the past 20 years and it never gets old. Combine the island of Bora Bora with one of the Tuamotu islands and you will experience the best of French Polynesia. The majestic Mount Otemanu in Bora Bora and the lagoon of a “sunken volcano” in Rangiroa, paired with some of the best marine life in the world, can’t be matched. — Susanne Hamer, TravelStore iStockphoto/Getty Images More “Of the world’s greatest island destinations, I recommend Maldives. Located just four degrees above the equator — way out there in the middle of the Indian Ocean — the atolls that make up this tiny nation are an exquisite natural wonder. The finely ground coral that makes the sand so eye-poppingly mesmerizing is soft underfoot, and makes a great seat for witnessing the place’s glowing red sunsets. The crystal clear waters are so clean that all kinds of life can be seen from outside the water. It’s also one of the most pristine places on earth to go snorkeling — colorful life in all forms: fish, reptiles, and mammals abound. Being in the water with 70 to 100 manta rays or a whale shark will leave an indelible mark on a traveler’s soul. It’s magical. The atolls are small and most often have only one resort or property on them, which translates to an peaceful, uncrowded environment. Who wouldn’t want to stay in an overwater bungalow?” — Malaka Hilton, Admiral Travel “Santiago de Cuba is, for me, an absolute must. It’s especially great for those who’ve already seen Havana and the more heavily visited parts of eastern Cuba. The town is rich in history and a heart of Afro-Cuban culture and music — you can easily spend three days here or extend to hit Baracoa and explore eastern Cuba’s beautiful nature. This all gets a lot more accessible when American Airlines begins nonstop service from Miami this May — just in time for the steamy Carnaval at the end of July.” — Joe Sandillo, Almaz Journeys “Consider Naxos, where old world Cycladic architecture meets white-sand beaches infused with local cuisine. The shorts-and-flip flop feel of the Greek Islands comes alive, walking through picturesque villages like Halki where the local artisans showcase their work. Put simply, visiting Naxos takes your breath away.” — Petros Zissimos, Hellenic Holidays

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Top 10 Places to Visit in Kanha, Madhya Pradesh During Family Vacation

• Panna National Park
1. Kanha National Park
The Kanha National Park, a part of the Project Tiger initiative of the Government of India, is spread over an area of 940 square kilometres. It is one of the largest parks in India and has a sizeable population of the majestic royal Bengal tigers. The park has become the epitome of conservation of nature through the authorities’ untiring effort at saving the Barasingha deer from extinction. This is also why it is one of the best managed national parks of Asia.
The award-winning documentary ‘Land of the Tigers’ by National Geographic Channel was also shot here. Although it is famous for its Royal Bengal tiger population, it also hosts several wild dogs, leopards, Barasingha, blackbuck, chital, sambar and other animals. If you are in Kanha, a safari is a must-do activity here. It will surely leave you thrilled and enthralled.
The park is also famous for its plants and trees. There are more than 70 species of trees and 200 species of plants in the park. The symphony of colours orchestrated by different species of flowers is an added attraction here. The blend of trees like sal, kullu, saja, tendu, bamboo, dhawa, mahua, achar, bija, aonla etc. make a green canopy over vast areas of the forest. The forest is so big that it can be divided into two parts – the lowland forest and the highland forests.
A visit to Kanha National Park is at its most beautiful from October to April when you have a high chance of sighting some big cats and other animals.
2. Kanha Museum
Visiting the Kanha Museum is an integral part of an excursion to Kanha National Park. It is a significant tourist attraction in the Kanha National Park. The museum is managed by the Forest Department. Here, you can get ample information about the park and its animals. It is a large museum exhibiting skeletons of various reptiles, carnivores, and other animals. You can also get some interesting insights into animals and their behaviour. If you are interested in the history of this place, you can get it here quite comprehensively. There are specimens, charts, models and photographs that offer a detailed insight into the food pyramid prevalent in this forest. The sound show held in the museum in the evenings can be an enchanting experience too.
3. Mandla
Located at a distance of about 35 kilometres from the Kanha National Park, Mandla is known for its forts, temples and bounties of nature. It is one of the most popular tourist destinations near Kanha National Park. It is a town located on the banks of Narmada River.
However, it is more than just a town by the riverside; it is surrounded by the river on three sides. That imparts the town with ample natural beauty. The catchment area of the river and its tributaries abound in forest cover accentuate the beauty of the place. What makes it an enthralling destination though is not just the forest cover or the river; it is the ensemble of all these along with the historical forts and temples.
The famous fort in Mandla was built during the reign of the Gond Kingdom. The fort is surrounded by the Narmada River on three sides at a strategic location. You can feel the medieval vibe of the monument as you enter it.
There is also a hot water spring in Mandla, at a distance of about 20 kilometres from the town. The sulphur-rich and hot water of this spring is said to be beneficial for skin diseases. There is also a beautiful lake nearby.
At a distance of about 5 kilometres from Mandla town lies Sahastradhara. The significance of this place lies in the fact that here the Narmada splits into several grey and white streams and flows through the limestone and basalt rocks creating a symphony of colours. It is an incredible experience to watch these coloured streams drifting and bouncing along. There is also an old temple here dedicated to Lord Shiva.
4. Kawardha Palace
At Raipur in Chattisgarh, at a distance of about 91 kilometres from the Kanha National Park, you can find the majestic Kawardha Palace. This sprawling monument of absolute luxury is spread over an area of 11 acres surrounded by a green canopy. The palace is built with imported Italian marble and stone. The splendid façade of this imposing and sprawling two-storied palace is visible from a distance. However, it is not just the palace, but also the ambience around the palace that makes this place such an enchanting destination. You can get a panoramic view of the Maikal Hill Range from here.
What is truly exciting is that you can stay in this beautiful palace as it has been converted into a heritage hotel. So, if the expenses are not much of a concern, make sure to spend at least a night here. You can soak in a lifetime of experience of the royal life. You can enjoy all the luxuries that you would expect of a modern hotel. The royal patronage accentuates that experience. There is also an evening bar here which doubles up as a library.
5. Amarkantak
At a distance of about 159 kilometres from Kanha National Park lies Amarkantak, one of the most significant places to visit in Madhya Pradesh. It is a place with abundant natural heritage where you can find a variety of plants with medicinal properties and experience many more exciting activities.
It is famous as the origin of three rivers – Narmada, Johila and Sone. The Dudh Dhara Waterfalls is another charming attraction of Amarkantak. The waterfall gets its name from the foaming water that resembles milk. There is an ancient Lord Shiva temple here the locals refer to as Pataleshwar Mahadev Temple, which is believed to be established during the reign of the Kalchuri Dynasty. The Narmada Udgam Temple celebrates the origin of the river Narmada. The temples display attractive architectural nuances.
6. Jabalpur
Approximately 164 kilometres from Kanha National Park, you will find Jabalpur, often referred to as the soul of Madhya Pradesh and one of the most popular places to visit in Madhya Pradesh.
It is a city that boasts of marble mountains. On a moonlit night, the changing colours of the imposing marble mountains and the crisscrossing Narmada River can cast a magical spell on visitors. It is indeed an exciting and enriching experience.
However, it is not just the marble mountains that make Jabalpur an exciting destination to visit. The Madan Mahal Fort, Dhuandhar Waterfalls, Dumna, Bhedaghat etc. are some of the other enchanting places that tourists love visiting when in the city.
Amarnath also has an abundance of spiritual attractions. This includes the thousand-year-old Chausath Yogini Temple, the Gwarighat Gurudwara on the bank of the river, the Kanchnar Temple housing a 76-feet tall statue of Lord Shiva and more.
Dhuandhar Falls is one of the most popular places in Jabalpur. This cascading and misty waterfall offers a bewitching sight to behold. The site also boasts of some historic forts and museums like the Madan Mahal Fort, Rani Durgawati Museum etc. It is the ensemble of all these sights and experiences that make Jabalpur, the third largest city in Madhya Pradesh, an enchanting place to visit.
7. Bandhavgarh National Park
Around 215 kilometres from Kanha National Forest is another beautiful natural spot – the Bandhavgarh National Park. Your experience of the flora and fauna of Madhya Pradesh will be incomplete without a visit to this park. It is one of the most exciting places to visit in Madhya Pradesh.
The forest is spread over an area of 105 kilometres, and while taking a tour of the jungle in a jeep or on an elephant, you might even encounter some majestic Royal Bengal tigers. The roar of this big, majestic cat will give you goosebumps. There is a wide variety of flora and fauna in the park spread across its different topographical niches. This brilliant combination of topography and flora attracts visitors in large numbers to the park. The place also offers some opportunities for shopping in the Bandhavgarh market. Apart from that, you can trek to the Bandhavgarh Fort, do some sightseeing at the Bamera Dam, and also seek blessings of Devi Jwalamukhi at the Jwalamukhi Temple.
8. Bamni Dadar
Bamni Dadar, which is about 275 kilometres from Kanha National Forest is a bewitching sunset point. In fact, the place is known as the best sunset point in Kanha. It is located at one of the highest positions in the plateau and offers a stunning view of the forest.
The Bamni Dadar is one of the most scenic places to visit in Madhya Pradesh. Watching the sun setting in the horizon and getting under the canopy of trees is an enchanting experience. There is a place here that is known as the take-off region. During the Raj, the British used to fly their aircraft from here for a bird-eye view of the Kanha National Park. Standing on top of the plateau, you may also catch glimpses of spotted deer, barking deer, Indian bison etc.
9. Panchmari
A tour of Madhya Pradesh and Kanha is incomplete without visiting Panchmarhi, a hill station near Chhindwara in Madhya Pradesh. Often referred to as the ‘Queen of Satpura’, Pachmarhi is nestled in the lap of the Satpura mountain range.
This vibrant, naturally endowed nook of nature offers everything that a weary city dweller can ask for. It is one of the most enchanting places to visit in Madhya Pradesh. The area is surrounded by the splendid beautiful Satpura mountain ranges, scenic waterfalls and spots, rock paintings, and ancient Buddhist-era caves. It is indeed the solitaire of Madhya Pradesh delightfully perched on the lap of Satpura hills radiating an aura that is unique to it.
10. Panna National Park
Even after an exhaustive tour of Kanha National Park, you cannot get enough of Madhya Pradesh. Wildlife is innate to this state; you need to continue exploring. Panna National Park, located at a distance of 315 kilometres from Kanha National Park, is rich in wildlife much akin to Kanha. It hosts some of the most diverse species of wildlife like leopards, tigers, wolves, sloth bears, antelopes, hyenas etc.
Panna is known as Tiger Land. There also are several reptiles and various plants and trees that bestow the ideal wildlife vibe. The forest also boasts of over 200 species of migratory birds. In essence, the Panna National Park in Madhya Pradesh is one of the most beautiful jungles you can visit.
Want to explore Kanha like never before? Here is a detailed travel guide on Madhya Pradesh to make the most of your family vacation!
There are many resorts in Kanha. However, a cosy place to stay, warm hospitality, natural views and delicious meals can help you relish the sights and sounds of Kanha National Park and soak in the vibe offered by places like Panchmari and others. The Club Mahindra Kanha Resort is one such resort in Kanha , Madhya Pradesh. With comfortable and spacious rooms that come with all modern amenities, this can be your best option to stay here. You will also get the opportunity to indulge in some local cuisine in the in-house restaurant here. Make sure you go through the Club Mahindra reviews online for more details about the place. Offer

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Fireworks might as well have been going off the moment that their hands were joined for all the excitement it gave Nao. There were plenty of ways to explain away the gesture of Misha taking her hand firmly which didn’t at all involve the kinds of things Nao imagined it entailing. Just guiding her through a crowd of people so that neither of them got lost was certainly one of those possibilities. Yet her thoughts and hopes briefly rested on it being a more intimate gesture which carried with it a deeper, important meaning for the two of them. A sign that the blonde really did feel a deeper connection to Nao and wanted to show it through a simple yet direct action which could not be mistaken. Except this totally could be mistaken, or maybe Nao was just mistaken about the signals that she was getting from her companion. If in fact they were signals at all and not just the yuri novelist’s imagination getting the better of her by leaps and bounds.
The scents and smells of spices wafting out of the restaurant distracted her somewhat from the musings which had served to confound her. Perhaps, she thought, the spiciness of the food would burn away any thoughts that were lingering in her mind about where they were headed. If they were even headed anywhere and not just maintaining a status quo she didn’t know if she’d be happy with. They stepped through the front door and soon found themselves sitting at a table in the homey feeling restaurant, all the while Nao’s thoughts denying her the chance to really focus on the here and now. For a moment the brunette looked up into Misha’s eyes hopefully, thinking maybe something might happen now that they were nestled in a warm corner of the restaurant. Then she blushed and threw herself into the process of deciding what to order by hastily picking up a menu.
Nao buried her face in the tall menu so she wouldn’t accidentally lock eyes with the baker too soon. It was getting a little harder each place they went to focus just on the activity itself, even if just participating in the activity would be the best thing for both of them. Just friends. By the time Nao had buried the mounting feelings again, she realized that she didn’t know that much about the different kinds of curry which Indian cuisine boasted. All she’d ever had was the Japanese adaptation of it, which wasn’t the same when you got right down to it. So.. what sounded good? Something spicy was what she was after, so she started just taking in the menu’s information about how hot some of the dishes were. You could get them at any level of spiciness that you wanted apparently, and the idea of seafood curry sounded good. Her mind was made up, but she only hesitantly looked up over her the menu at Misha.
“Did you find something t-to try? We could always.. um.. share our orders,” she suggested anxiously, “I-if you’re okay with that..”

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Mesmerising experience

I stayed in this resort with my wife and kid for 2 days and this is place is out of the top draw and we’ve travelled to several resorts throughout India.. they tested me and my wife as king and queen and our son as a prince… the place is nestled amidst a coffee estate with lots of other trees and greenery… our room was neat, tidy and luxurious and they floor you with their service…. one of the best places I’ve been to and look forward to my next visit in October… food was generally great but South Indian cuisine needs an improvement

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Hapag, A Private Filipino Dining Restaurant in Quezon City

“It’s Filipino,” replies chef Thirdy Dolatre, when asked to describe the concept of Hapag. It doesn’t claim to be modern. It doesn’t promise classics with twists. It doesn’t even aim to redefine anything. It’s simply, humbly, proudly Filipino.
Yet the restaurant is void of typical Filipino restaurant elements—the usual solihiya woven furniture, capiz windows, framed family photos, banana leaves, and sizzling plates. No, these are nowhere to be found. There isn’t even adobo on the menu, save for the adobo aioli that makes a minuscule appearance in an appetizer. There is plentiful use of wood—from tables and chargers to serving vessels—but they’re done tastefully and with adherence to the intimate setting.
The walls are bare. The open kitchen is minimal. The restaurant itself, a mere concrete box, is hidden behind a bula-lugawan on one of Quezon City’s busier avenues.
IMAGE: Jonathan Baldonado
IMAGE: Jonathan Baldonado
IMAGE: Jonathan Baldonado The walls are bare. The open kitchen is minimal. The restaurant itself, a mere concrete box, is hidden behind a bula-lugawan on one of Quezon City’s busier avenues. But there is an indubitable excitement in the air; there is an energy that draws guests to enter, to inquire, to linger, to celebrate.
This is Filipino for a band of brothers who first met as grade-schoolers. They eventually went to culinary school but went separate ways.
IMAGE: Jonathan Baldonado
Oyster bonete
IMAGE: Jonathan Baldonado
IMAGE: Jonathan Baldonado This is Filipino for a band of brothers who first met as grade-schoolers. They eventually went to culinary school but went separate ways. Thirdy went on to master French cuisine and classic techniques. Kevin Paolo Villarica, who also happens to be a jewelry designer, worked at an Indian restaurant in Singapore, while John Kevin Navoa, or Nav, harnessed his kitchen skills in Malaysia. Thirdy, incessantly jotting down inspirations and concepts in a journal, brought up the idea to start offering private dining in Manila. Soon, they got back together and serviced homes all around the metro. Hapag was a lucrative enterprise, but the challenge of not having their own commissary or central kitchen eventually surfaced. And so, with help from a couple of other friends and two years of experience serving discerning appetites, the group opened Hapag’s brick-and-mortar restaurant.
Their familiarity with each other’s skills works to Hapag’s avantage. “At first we didn’t know how we’d collaborate,” admits Kevin, “but it turned out well.” The trio of chef-owners is slow to claim ownership of any dish on the menu. “If someone thinks of an idea, we try it out and everyone helps to make it better,” says Nav. Just like in the sinuglaw that Thirdy suggested and Nav executed: The product is a refreshing starter of delicate fish and grilled pork tossed in a zesty dressing of sukang tuba , coconut milk, and fermented mangoes.
Bonete
IMAGE: Jonathan Baldonado
Pan de Kalinga
IMAGE: Jonathan Baldonado
Laing stones
IMAGE: Jonathan Baldonado
Kwek-kwek na hipon
IMAGE: Jonathan Baldonado This brand of Filipino—that is ingenious, colorful, and lively—is a product of their youth. Pares is made with oxtail and served on top of toast. Kwek-kwek is wrapped in ground shrimp and fried just enough to keep the yolks gooey. The Apahap Mayonesa, which comes with both beetroot and calamansi-malunggay aioli, is plated to mimic a vivid masterpiece, so is the dessert of mangga’t suman , which features shards of meringue hiding a luscious Guimaras mango semifreddo.
The playfulness goes both ways, as Hapag prefers its diners interact with its food, too. Such is the case with the Laing Stones. The dish arrives in a palayok filled with stones, twigs, greens, and flora. Some of the stones are squid ink balls that are filled with laing . The idea is to eat each ball together with the other trimmings—orange and purple cosmos, purslane, or fennel fronds—to create varying flavor profiles.
Oyster bonete
IMAGE: Jonathan Baldonado
Sinuglaw
IMAGE: Jonathan Baldonado
Kare-kare ni Lola V
IMAGE: Jonathan Baldonado
Pares toast
IMAGE: Jonathan Baldonado Apahap mayonesa
IMAGE: Jonathan Baldonado But the team, composed of millennials as they are, is not to be misjudged for going over the top. On the contrary, it seems to have mastered restraint in creating its dishes. The Pan de Kalinga, which greets guests upon arrival, is a sourdough variant fermented with local mangoes for seven days. It’s studded with black rice from Kalinga and served with butter from Bukidnon and tanglad honey from Palawan. The team doesn’t just settle for what is trendy or novel. It pursues what is storied.
The magnificent Oyster Bonete is borne out of Kevin’s affinity with the classic panaderya bread since childhood. The team made its own buttery version and Thirdy stuffed it with crispy kangkong , torched fresh Aklan oyster, and a sweetish mulberry reduction. The Kare-kare ni Lola V, too, promises much authenticity as it makes use of the recipe of Kevin’s grandmother. “I dry the oxtail flakes and already sauté it in bagoong ,” says Kevin. “I serve it deconstructed with the peanut sauce, fried vegetables, smoked eggplant puree, and bagoong rice.”
It’s a challenge to limit into words this brand of Filipino. But Hapag does so in such a thoughtful manner via its food preparation, menu construction, and even service. It’s undoubtedly creative; there is a flowing narrative here. It’s undoubtedly heartfelt; there is a concern for others—evidenced in the pricing of dishes and in the attention to service carried out by the chef-owners themselves. It’s undoubtedly impressive; there is a yearning to keep coming back for more.
Hapag is at 201 Katipunan Avenue, Quezon City; open from 6 p.m. to 10 p.m., Tuesday to Sunday; 0947-560-1853 ; [email protected]
Photography by Jonathan Baldonado

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RECIPES FOR FRIDAY, May 25, 2012

RECIPES FOR FRIDAY
Delicate Mint Sandwich Holiday Cookies
Melting Moments
Sweet tart oat nut bars
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Veal and Peppers
Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis
Gorgonzola & Pecan-Crusted Tomato Slices
Gazpacho Pasta Salad
Carrot Halwa
Cabbage with Milk
RECIPES FOR FRIDAY
* Exported from MasterCook *
Delicate Mint Sandwich Holiday Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Yahoo Groups
Amount Measure Ingredient — Preparation Method
Cookies:
1/2 cup unsalted butter — softened
2 ounces cream cheese — softened
3 tablespoons granulated sugar
1 1/4 cup all-purpose flour
Colored sugars — such as green, blue, red, silver and white
Mint Filling:
1/2 cup confectioners’ sugar
2 tablespoons butter — softened
1 drops mint extract — (1 to 2)
1 drops red or green food coloring — (1 to 2)
Confectioners’ sugar — for dusting, optional
For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until
smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until
incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate
until the dough has firmed slightly, about 30 minutes.
On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a
small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie.
Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch,
or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the
cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then
transfer to wire racks to cool completely.
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a
medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint
filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with
the confectioners’ sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d’Arabian
2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d’Arabian
2 dozen cookies, 12 sandwiches and 12 mini cutout cookies
S(Imported to MC by JJ http://moonrunner.proboards.com):
“”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 80 Calories; 6g Fat (63.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : We truly appreciate fans’ bringing concerns to our attention and are sorry for any less-than-positive
experience, this recipe did test successfully as written. Times vary greatly depending on the type of
oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or
convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans
can also double the recipe if they would like to make more.
Recipe courtesy Melissa d’Arabian
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Melting Moments
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Yahoo Groups
Amount Measure Ingredient — Preparation Method
1 1/2 cups all purpose flour — (195 grams)
1/2 cup cornstarch (corn flour) — (60 grams)
1/4 teaspoon salt
1/4 cup confectioners sugar (powdered or icing) — (30 grams)
1 cup unsalted butter — (227 grams) room temperature
1 teaspoon pure vanilla extract
Topping:
1/2 cup confectioners (powdered or icing) sugar — (60 grams)
In a medium sized bowl whisk together the flour, cornstarch and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla
extract. Add the flour mixture and beat just until incorporated. Cover and
refrigerate the batter for an hour or two, or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of
oven. Line two baking sheets with parchment paper.
When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies
on the prepared baking sheets, spacing about 1 inch apart. Bake for about
10 – 14 minutes or until the edges of the cookies just start to brown.
Remove from oven and place on a wire rack to cool for about 3-5 minutes.
Transfer the cookies to a wire rack that is placed over a sheet of parchment
or wax paper. Put the confectioners sugar in a fine strainer or sieve and
sprinkle the tops of the cookies with the sugar.
These cookies store very well. Place in an airtight container between sheets
of wax paper and they will keep a couple of weeks. If desired, just before
serving, sprinkle the tops of the cookies with confectioners sugar.
Makes about 3 dozen cookies.
The Elyria, OH Chronicle Telegraph Dec. 21, 2011
S(Imported to MC by JJ http://moonrunner.proboards.com):
“”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 1626 Calories; 184g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 496mg Cholesterol; 558mg Sodium. Exchanges: 36 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Sweet tart oat nut bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Fruit
Nuts Yahoo Groups
Amount Measure Ingredient — Preparation Method
12 ounces pitted prunes — (about 2 cups) chopped
2/3 cup orange juice
1/2 cup chopped walnuts
3/4 cup softened butter — (1 1/2 sticks)
3/4 cup light brown sugar
1/4 cup honey
1 egg
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup wheat germ (optional)
1 1/2 cups plus 2 tablespoons (7 ounces) flour
1 1/2 cups rolled oats
1. Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.
2. In the bowl of a food processor, or in a blender, pulse the prunes and
orange juice until almost smooth, scraping the sides as needed. Pour the
mixture into a medium bowl, and stir in the nuts.
3. In the bowl of a stand mixer using the paddle attachment, or in a large
bowl using a hand mixer, cream together the butter, sugar and honey. Beat in
the egg, then the salt, baking soda and wheat germ (if using). Slowly beat
in the flour and oats until evenly combined.
4. Spread a scant half of the oat mixture evenly over the bottom of the
prepared pan. Cover with the prune mixture, spreading it evenly to within
one-half inch of the edges of the pan. Crumble the remaining batter over the
top of the prune layer and pat down gently.
5. Bake the bars until browned and the top springs back when touched, 30 to
35 minutes. Cool the pan on a wire rack, then cut into bars.
Each of 4 dozen bars: 96 calories; 1 gram protein; 15 carbohydrates; 1 gram
fiber; 4 grams fat; 2 grams saturated fat; 12 mg cholesterol; 8 grams sugar;
54 mg sodium.
The Elyria, OH Chronicle Telegraph Dec. 21, 2011
Servings: Makes about 4 dozen bars.
Note: Adapted from a recipe by Ronna Ballister.
S(Imported to MC by JJ http://moonrunner.proboards.com):
“”
Start to Finish Time:
“0:01”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 1652 Calories; 48g Fat (24.9% calories from fat); 42g Protein; 282g Carbohydrate; 16g Dietary Fiber; 187mg Cholesterol; 2433mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 8 Fat; 11 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Seafood Side Dishes
Yahoo Groups
Amount Measure Ingredient — Preparation Method
2 tablespoons olive oil
1 small white onion — minced
1 jalapeño chili — seeded, minced
3 garlic cloves — minced
4 ripe avocados — peeled, pitted, chopped
2 cups canned low-salt chicken broth
5 tablespoons fresh lemon juice
2 cups water — (or more)
1 teaspoon grated lemon peel
8 ounces cooked bay shrimp
1 cucumber — peeled, seeded, diced
3 tablespoons chopped fresh chives
Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15
minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until
smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if
desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt
and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with
shrimp.
Makes 6 (first-course) servings.
S(Imported to MC by JJ http://moonrunner.proboards.com):
“”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 59 Calories; 5g Fat (65.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Veal and Peppers
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Ragú
Veal
Amount Measure Ingredient — Preparation Method
2 red bell peppers — diced
2 cloves garlic — minced
2 medium onions — quartered
2 tablespoons olive oil
1 1/2 pounds veal stew meat — trimmed
1 4-ounce can whole mushrooms — drained
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Hot cooked noodles
In a large saucepan, sauté red peppers, garlic and onions in olive oil; remove and set aside.
Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add mushrooms, sauce and
seasonings. Cover and simmer gently 1 hour or until meat is tender. Serve over noodles.
Source:
“Ragú”
S(Internet address):
“http://www.eat.com/index.html”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 176 Calories; 9g Fat (47.9% calories from fat); 17g Protein; 5g
Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 5416 2461 471 0 4713 0
Exported from MasterCook *
Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Oregon Raspberry & Blackberry
Amount Measure Ingredient — Preparation Method
RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** — broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and purée. Strain, pressing with back
of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and
bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and
allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes.
Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely
dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a
small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir
occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and
refrigerate until slightly thickened but not gelled — about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream .
Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait
glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if
available.
Source:
“Oregon Raspberry & Blackberry Commission”
S(Internet address):
“http://www.oregon-berries.com/”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 724 Calories; 46g Fat (54.9% calories from fat); 5g Protein; 80g
Carbohydrate; 8g Dietary Fiber; 124mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2
Fruit; 1/2 Non-Fat Milk; 9 Fat; 2 1/2 Other Carbohydrates.
NOTES : Luxuriously light but deliciously decadent, this rich, white chocolate mousse and red raspberry
coulis (pronounced “coo – lee”) parfait is a delicate balance of the holiday’s two favorite
ingredients. These perfect partners combine to produce a velvety smooth dessert with a simple elegance
that makes it a fitting finale to a quiet valentine dinner for two, or an ideal company dessert as
well. It can be made ahead and uses frozen berries from your local grocery freezer case.
**Real white chocolate contains cocoa butter. Tobler, Lindt or Bakers’ are good choices.
Nutr. Assoc. : 0 1233 0 0 0 0 3544 0 0 0 0 0 5519 0
* Exported from MasterCook *
Gorgonzola & Pecan-Crusted Tomato Slices
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizer/Snack Florida Tomato Committee
Amount Measure Ingredient — Preparation Method
5 large tomatoes
2/3 cup Gorgonzola cheese — crumbled
2/3 cup cream cheese — softened
2 tablespoons parsley — finely minced
Ground black pepper to taste
1 cup ground pecans
Core tomatoes and remove enough pulp to make a narrow opening for the cheese stuffing. Turn tomatoes
upside down to let seeds and juices drain.
In a bowl, combine cheeses, parsley and pepper. Stuff each tomato with cheese mixture, packing it in
firmly. Refrigerate stuffed tomatoes for at least 1 hour.
When ready to serve, cut into thick slices. Sprinkle pecans over tomato slices, leaving cheese visible.
Use 2-3 slices per portion.
Source:
“Florida Tomato Committee”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 177 Calories; 16g Fat (76.6% calories from fat); 6g Protein; 5g
Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : Here’s the perfect dish for milling about with and nibbling. We loved the way these slices
look, like vivid red flowers with a pool of creamy white in the center.
Fresh herbs make an eye-catching garnish.
OPTION: Use bleu cheese in place of Gorgonzola.
Use ground almonds or walnuts in place of pecans.
Nutr. Assoc. : 5296 0 0 0 0 543
* Exported from MasterCook *
Gazpacho Pasta Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Salads
Amount Measure Ingredient — Preparation Method
8 ounces Rotini, Twists, or Spirals — uncooked
4 medium ripe tomatoes — peeled, seeded and chopped
1/2 cup sliced green onions (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic — minced
2 tablespoons chopped cilantro
OR
2 teaspoons dried cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
OR
1 tablespoon white wine vinegar
1 teaspoon salt
Cayenne pepper — to taste
Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover
and chill at least 1 hour.
Serves 6-8
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 152 Calories; 4g Fat (23.7% calories from fat); 4g Protein; 25g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4785 4719 20030 3010 0 0 0 2130706543 0 0 0 2130706543 0 0
* Exported from MasterCook *
Carrot Halwa
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Amma’s Indian Recipes Salads
Side Dishes Vegetables
Amount Measure Ingredient — Preparation Method
3 cups grated carrot
1 1/2 cups half-n-half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
15 raisins
10 almonds
1/2 teaspoon cardamom powder
Fry grated carrot in a nonstick pan for 5 minutes on high heat while stirring constantly. Now add
cream, sugar and lower heat to medium and cook until all the liquid is absorbed while stirring
occasionally. Remove from heat.
In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve hot.
If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before
serving and serve hot.
Cuisine:
“Indian”
Source:
“Amma’s Indian Recipes”
S(Internet address):
“http://members.tripod.com/~Amma/”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 2076 Calories; 23g Fat (8.9% calories from fat); 23g Protein;
495g Carbohydrate; 25g Dietary Fiber; 49mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 2 Vegetable; 28 1/2 Fruit; 1/2 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 704 0 0 0 0 5897 253
* Exported from MasterCook *
Cabbage with Milk
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Amma’s Indian Recipes Curry
Salads Side Dishes
Vegetables
Amount Measure Ingredient — Preparation Method

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7 Best Indian Starters Recipes | Easy Indian Starters Recipes

7 Best Indian Starters Recipes | Easy Indian Starters Recipes 7 Best Indian Starters Recipes | Easy Indian Starters Recipes Aanchal Mathur | Updated: May 06, 2019 16:57 IST Tweeter Indian Starters Recipes: Indian cuisine is packed with flavourful dishes to fill up the snacks platter.
Indian Starters Recipes: Whether it’s a short get-together at home or a grand dinner party, an Indian household are always brimming with aromatic food, no matter how big or small the occasion is. Elaborate courses of meal is a part of every party in India, from small plates of finger food along with welcome drinks, followed by huge portions of Indian starters, extensive range of main course along with side dishes and finally, delectable desserts . All of this might fill you up for rest of the week!
Let’s just admit it, Indians have a penchant for snacks , or starters or appetisers. We like to munch on almost all the time. No wonder we have a variety of street food across the country. While eating all of it might take very little time, preparing the starters can even take a large chunk of your time. Indian starters are full of spicy and succulent tikkas , crispy pakodas and chaats that go along with refreshing and chatpati chutneys. A plate full of paneer or chicken tikka would be over in less than a minute while preparing that can be quite a task.
We bring you the best of our Indian starter recipes to prepare for every occasion. From a game night, to house party, to Diwali party and to family get-together, there are the snacks for all occasions. Bursting with diverse flavours of Indian spices, these Indian snacks are spicy, tangy and crunchy, all at once. From kebabs and tikkas to samosas and dhoklas, we’ve got the best of Indian snacks platter here. If you have a quick party to host or unexpected guests at home, don’t fret as we’ve got you covered with these easy and quick Indian starter recipes. Here Are 7 Best Indian Starter Recipes To Prepare At Home: 1. Kakori Kebabs
The ultimate king of kebabs, kakori kebabs are said to be originated in the land of nawabs, Lucknow. Juicy and succulent, kakori kebabs are best paired with the refreshing mint chutney. Spruce up these mutton kebabs with onion rings, lemon juice, chaat masala and some coriander leaves on the side. Kakori kebabs are sure to help you have an impressive start! This snack derives its name from the city of Kakori on the outskirts of Lucknow. 2. Microwave Paneer Tikka
Who said you need a tandoor to relish flavourful paneer tikkas? All you need is paneer, a few spices and a microwave to prepare this stellar dish of microwave paneer tikka. Ginger-garlic paste, chaat masala, chilli powder, black pepper powder and vinegar mixed with yogurt, laced on to paneer cubes, marinated to perfection and cooked in a microwave.

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Om Indian Cuisine, 1668, Haight St, San Francisco, CA, USA

Om Indian Cuisine, 1668, Haight St, San Francisco, CA, USA Unclaimed Food Safety 2 days ago Haight Street, San Francisco, 94117 California, United States 1 0 “High Risk Citation. Inspection Date: 2019–5-01
Details: Unclean or unsanitary food contact surfaces
Moderate risk vermin infestation
Inadequate and inaccessible handwashing facilities
Unclean or degraded floors walls or ceilings
Source: San Francisco Health Department.”

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SaiWa said: ↑ I heard (then read) that the food is kind of Americanized because the restaurant was created from serving American soldiers stationed in the Philippines… or is that wrong? Click to expand… You are correct I think what Loyalyololo is trying to say that the Max in the Philippines tastes the same as the Max in the USA.
I guess that is the reason why Max’s is bland because it is catered for Western tastes most Filipinos I think prefer a more sour or salty flavor.
As for me I prefer more on the spicy side.
Like what @steve38 mentioned he loves Sisig and Bicol express those can be served spicy hot.
Another is Bopis.
Its actually kinda interesting that some westerners enjoy some of our cuisine as our dishes are not considered “world class” unlike other Asian cuisines Thai,Vietnamese,Indian,Chinese,Japanese etc,
Makes me wonder what other obscure dishes from a less known culture I am missing out!

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