Contributed by Guest Blogger Rakesh Kumar The most important ingredient in any fish based dish is the fish. On that front, rest assured you get the freshest at this joint. Strictly be forewarned that you should be here for the local cuisine and don’t sulk if the dal makhani or the chicken manchurian is not upto the mark. We enjoyed everything we ordered and pity … Continue reading Ritz Classic, 18th June Road ,Hotel Le Grande, Panaji, Goa
Bored with the orange tandoori masala & yearning for more? ………. & that also at a time when the weather is just about appropriate for barbeque?
So read on…………………
While u can buy the tandoori masala from the market for making tandoori kababs, here I will b telling how u can create an interesting marinade that can b used for paneer or fish or chicken – as per ur preferences.
Choose fresh dhania (corainder) & pudina (mint) leaves, about 2 big bunches each. Wash these thoroughly to ensure that all dust & dirt have been terminated. Put the leaves with 4-5 big fat cloves of garlic & green chillies (to ur taste) in a blender jar.
For someone who claims that his raison d’être is food, not having written even once about food seems like a bad idea. But, at the outset, let me admit something. Great lover of food though I am, my knowledge of cooking ends at preparation of instant noodles! Of course, any bachelor worth his salt will vouch for instant noodles being an absolute lifeline, especially, if you are staying far away from home, in a place where the food sucks….
momos
This brings me to two of my favorite cuisines, Tibetan and Chinese. Indians at large and Bengalis in specific have this uncanny ability to embrace things they like to such an extent that one is reminded of the saying, “more loyal than the king….”
So, cricket happens to be the unofficial national game of India, Bata happens to be un-official national footwear company of middleclass India, and Chinese food, believe it or not, happens to be the national food of India too!!!
And though the Tibetan nationalist movement has not made much headway into the vice-like grip of the Chinese over Lhasa, it’s a different story all-together as far as the battle gastronomique being fought between China & Tibet is concerned, which for the un-initiated, is being fought on the streets of Calcutta!
‘For the chef in u………’ here comes in a new section that has a unique way of presenting delicious food that can easily b made at home
Contributed by : YUMMRAJ’s favourite Chef –ANONYMOUS
When in mood for a hot lazy winter Sunday morning brunch, why not try making some thin rice noodles (or rice vermicelli) with stir fried fresh veggies & some prawns & scrambled eggs thrown in for good measure………….
….well, u can do without the prawns or the eggs or both or u can substitute the prawns with chicken – whatever be it, u r sure 2 get a load of praise.
Since good food has no set chemical formula, I refuse to list out measurements in grams & mililiitres. I ‘d rather leave it 2 ur interpretation, preference & imagination.
To start with, slice veggies like zucchini, white onions / spring onions, babycorns, pokchoy (Chinese leafy veggie), bell peppers (capsicum) – green, yellow or red or all of them, mushrooms (try the dried black mushrooms)……………… more or less the way it is shown in the pic. Just tear the Pokchoy into pieces with hand before cooking it.
click on the pic, enlarge it & take a look - try 2 cut as close to this as possible
Thinly slice fat cloves of garlic & mince a tiny piece of ginger.
Contributed by Guest Blogger Neha Manchanda. This Restaurant has not yet been visited by YUMMRAJ. Address & other details: The Upper House Meal for 4: INR 1500 Goa is not only famous for its pristine beaches but also for its Goan delicacies. Ideally Goa should be made the food capital of India. The variety of food is just mind boggling. I think next time I … Continue reading The Upper House, Panjim Goa
When you want to eat, and that too for the love of food and not merely want to go to a place to be seen, this is the place you should go to.
Tables are placed in the front garden where you are most likely to find someone reading a novel while sipping a coffee, a small kid playing catch-me-if-you-can with his dad.
It seems just like your own place – inviting and making you feel comfortable in each and every way possible.
As u enter
I always have this feeling when I go to a very good eatery, that this is what I would like to create when I do plunge into the restaurant business. But this place has come closest to my idea of starting something on a very small scale and not even bothering to scale at all!
YUMMRAJ has been to Peter Cat many times & loves the sizzlers & Chelo Kababs. In fact after eating the ‘close to original’ Chelo Kabab at a posh Iranian restaurant owned by an Iranian Lady in Boston, MA, USA, YUMMRAJ thought – Well this is out of the world but the one at Peter Cat (at 1/8 th the price) is on the same lines & very good too. So if the Boston one is 4.5/5, this one is surely 3.75/5.
Address: Park Street, Next to Music World, Opposite KFC Kolkata
table mat at Peter cat
Peter Cat was the first restaurant where I had my first meal on landing in Kolkata some 10 years back…and the love for it continues. Step into Peter Cat and you can smell the aromatic sizzlers and see tables lined with Prawn Mocktails, Chelo Kebabs and Sizzlers (not in that order though). I love Peter Cat for its Chelo Kebabs. At any given day, at any given time (lunch / dinner) there is a bee line of people outside the restaurant waiting patiently for their turn to dig into those soft chelo kebabs and sea food sizzlers.
Contributed by Guest Blogger – Neha Manchanda YUMMRAJ is yet to eat at Daily Curry. If you / your better half is in a mood to just relax and stay away from the kitchen, Daily Curry is the answer to all your prayers. Daily Curry takes the effort to bring regional culinary recipes to your door step………. …………….Be it Mutton Vindaloo / Nadan Kozhi Curry … Continue reading Daily Curry (B Block Market Shop No. 4 First Floor South City 2 Gurgaon)
With a chain of restaurants serving traditional Bengali cuisine, the place offers traditional recipes prepared with patience and passion. The menu is handwritten every day on a blackboard with coloured chalk distinguishing between vegetarian and non-vegetarian dishes.
