‘Nemu’- I miss you a lot -by Chandanjyoti Gohain
I remember my early under-graduate days in Delhi. First time I was away from home, pangs of home sickness would…
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I remember my early under-graduate days in Delhi. First time I was away from home, pangs of home sickness would…
Food has always played an important role in our life. The urge for those dishes that one loves the…
The rains are there. Ever thought how to cool off your brains on a hot sweaty summer day? Think of…
Ever since I was young, the passage to adult hood was baptism by meat cooked on wooden logs, popularly called…
Most of my regular blog readers are well aware of the fact that I like to spend as little time…
By Kaajal Pradhan Lamba Ingredients: For the filling Lamb/ Beef Mince – 500 gms. Onion …
In continuation with our monthly feature of Global and foreign dishes, we bring before you this photograph of an exotic…
Some of the popular Assamese cuisines are acidic or sour named as ‘tenga’.‘Tenga’ or a sour dish is a curry made with…
Dear Readers, We will be bringing before you every month cuisine/food/ menus/dishes from all over the world starting with Kiev…
I chose this recipe over many recipes for a reason; I wanted a different flavour for our readers. Although this…
(Inspired by the recipe of My Guru Chef Vineet Bhatia) Ingredients 1 Big round aubergine Chicken/Mutton keema (minced meat) Onions Garam…
Recipe By Aman Kahlon Ingredients 250 gms fresh full cream paneer cut in cubes and soaked in milk 1 tea…
Magh Bihu or Bhogali Bihu marks the beginning of the year long celebration of festivals. The celebration day co-incides…
Serves: Four Cooking time: 1 hour Ingredients: 250 gm boneless chicken (cut into cubes) 250 gm paneer cubes For…