Eating With History: Ancient Trade- Influenced Cuisines of Kerala
A culinary treatise blended with multilayered heritage, & culture of Kerala. Eating With History: Ancient Trade- Influenced Cuisines of Kerala is a culinary account authored by Tanya Abraham & published by Niyogi books in 2020. The Two hundred four pages book...
Afghans & Dehraduni Basmati
The Basmati rice was brought here by former Afghan ruler Dost Mohammad Khan who was kept in exile at Barlowganj near Mussoorie.
FRENCH TOAST OF ALLYGURH
Perron was met with surprise because there was nothing back home in France that was called ‘French Toast’, but he thoroughly relished the offering from his kitchen.
TALES OF TASTE: MATRI OMELETTE
And to no surprise of his, he started the first bakery that produced the classic Matri in the afterglow of Delhi Durbar of 1911. Latif Khan took Rehmat Baig as his student of the craftsmanship of which he had become a maestro.
Zalabia to Jalebi: A journey of South Asian Dessert
The 10th century culinary treatise of Abbasid era, Kitab al-Tabikh where more than ninety recipes of sweets has been cited has also mentioned these fritters as Zulaabiyyah.
The Legacy of Rooh Afza
Story of a hyperlocal herbal beverage of Indian subcontinent by Rehan Asad Rooh Afza, a traditional syrup (sherbet) is a beverage of middle class Indian household for summers. From one of the most favorite refreshing drink of common Indian masses to the road side...
Zarda: Story of an exotic Mughal dessert
Food story by Indo-Islamic Culture Zarda is a traditional dessert of Indian subcontinent that is also popular among the locals as Meethe Chawal (Sweet Rice). It has been prepared by boiling rice, & adding flavors by the colors, milk, sugar, cardamoms, raisins,...
A fascinating tale of Samosa
A food story of Indian snack by Indo-Islamic Culture Deep frying of Samosa somewhere in NCR, Delhi/ Pic source Tawarikh Khwani Samosa, one of the most popular Indian snack is triangular fried savory made up of white flour (Maida) filled with potatoes, peas &...
Naan, a leavened Asian bread
Historical time line of leavened bread by Indo Islamic Culture The Persian word Naan (نان) is the term used for the flat leavened bread that is prepared in traditional tandoor. Today it forms one of the most popular thick flat bread served with South Asian foods in...