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Wednesday, July 23, 2014

The Bengali Food Festival at Trident, Hyderabad

Many of my friends ask: Why do you write about food? My answer to them is simple - I cook or I blog about food as eating has always been my most reliable way of understanding the world!. Reveling in a delightful morsel of rice or well made bread gives me immense happiness and it restores a sense of familiarity. And I truly love that feeling.  Today's post is about my experience tasting a myriad of dishes made as a part of tasting event for Bengali Food Festival at Trident, Hyderabad. This is my first time experiencing the cuisine in such close quarters. Being a vegetarian, read on to know more on what I got to taste from a land popular for Maach (fish) and Bhaat (rice)!

Tuesday, July 22, 2014

Happy Hour Recipe Redux | Curry Leaves Mojito

Do we need a particular season (read as summer) to enjoy a good cocktail? Of course not! Today's recipe - Curry Leaves Mojito is one such tastefully created drink recipe with an Indian twist and which will surely become a showstopper of your next party. It is time to showoff your uber trendy and impressive cocktail making skills with much flair and gusto. Read more to know how..

Saturday, July 19, 2014

Plum Crisp with Dried Raisins for KitchenAid Contest (IFBM 2014) | Step by Step Recipe

Let's talk today about an easy dessert recipe using plums. Remember this Homemade Fruit at Bottoms I posted sometime last year? Well, I thought there was no better way to enjoy this tart fruit other than with yogurt. It is like match made in heaven: stewed plums + cold yogurt. Today's recipe proved me completely wrong and am so glad it did. :-) Read on to get the recipe for Plum Crisp with Dried Raisins

Yes, that's me. Quietly sitting in our balcony, watching the rain and digging into the hot jar of plum crisp.

Wednesday, July 16, 2014

The Parsi Food Festival at Taj Krishna, Hyderabad

What better way to celebrate the onset of monsoons than devouring on some good Parsi food? Only once before did I taste this cuisine even though I read and heard a lot about it through various blogs, magazines and from close friends. Most of the Parsi dishes are known for their unique balance of sweetness and acidity. It is this sensuous play of flavor elements that makes this cuisine truly irresistible. So, when I got an invite to be a part of a Parsi Food Festival currently happening at Firdaus (Taj Krishna), I jumped on the opportunity like a hungry cat. :-) Was the experience worth it? Read on to know more...

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