#Authentic Indian desserts

[virasatindianrestaurant]

Indian cuisine is renowned for its bold flavors and aromatic spices, but its sweet side is equally captivating. Indian desserts are a celebration of textures, flavors, and centuries-old traditions. For those living in or visiting Shoalwater, indulging in Authentic Indian Desserts in Shoalwater is a delightful way to experience the essence of Indian culture. At Virasat Indian Restaurant, we offer an array of traditional sweets that promise to elevate your taste buds and leave you craving more. To get more information about us, please visit: https://bit.ly/3CFrDdO

[thesilverspoonrestaurant]

Satisfy Your Cravings: Indian Bakery in Edmonton

Satisfy your cravings at Silver Spoon, the premier Indian bakery in Edmonton. Indulge in a variety of freshly baked goods, including buttery naan, spiced samosas, and sweet treats like jalebi and gulab jamun. Our bakery combines traditional Indian recipes with high-quality ingredients to bring you an authentic taste experience. Whether you’re in the mood for savory pastries or delectable desserts, Silver Spoon Restaurant offers a delightful selection to satisfy your palate. Perfect for a quick snack, a special occasion, or simply treating yourself, our bakery promises a flavorful journey through the rich culinary heritage of India.

For more details Website: www.silverspoonedmonton.ca Contact Num: +1-825-401-9098 Location: 6824 178 Ave, NW, Edmonton, AB T5Z 0T5 Facebook: https://www.facebook.com/profile.php?id=61557634331578 Instagram: https://www.instagram.com/silverspoon0723/

[hometastekitchener]

Savor the Flavors of India: Order Now from Hometaste

Experience authentic Indian cuisine in Kitchener with Hometaste. Order now for flavorful dishes, from butter chicken to samosa chaat. Discover your favorite Indian food near you today!

[thetockablog]

Kataifi Chocolate Pistachio Burfee

Chocolate Kataifi Chocolate Burfee IngredientsKataifi topping30g ghee or unsalted butter150g kataifi pastry300g white chocolate, melted Pistachio Burfee180g castor sugar280ml water50g ghee or unsalted butter80g pistachio paste400g full-fat milk powder1.5 tsp ground elachi200g ground roasted pistachios Methodfor the Pistachio BurfeePrepare a 23×23 cm baking tin with baking paper and set…

[aphra-blogs]

Buy Aphra A2 Milk Shrikhand – Kesar & Elaichi Flavors

Discover the rich, creamy texture of Aphra’s A2 Milk Shrikhand, available in delicious Kesar and Elaichi flavors. Made from farm-fresh A2 milk, it offers a pure and authentic experience. Order online now at www.aphra.in and savor the taste of tradition!

[a1indiancurry]

Looking for Best Indian restaurants in Singapore? Check out the vegetarian and non vegetarian restaurants, Lebanese meals in Singapore - A1 Indian Curry

[makeupreviewandbeautyblog]

15 Must-Try Diwali Recipes: A Festival of Flavors and Traditions

Diwali, the festival of lights, holds a special place in my heart, not just for the radiant glow of a thousand diyas or the resplendent colors of rangoli adorning our doorstep but also for the delectable array of sweets and snacks that grace our tables. As the festival approaches, the air is filled with the fragrance of ghee, the crackle of frying snacks, and the sweet melodies of joyous…

[givemesomespice]

Apple Tart

Hope that everyone had a lovely Christmas and New Year.  This year we celebrated our first Diwali and Christmas without my husband.  As a family, we still wanted to continue the tradition of celebrating these festivities by being together.  Diwali was really special for my husband and he really loved meeting family and enjoying all the Indian sweets and savouries we make and buy.  Things were…

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[valiantstarlights]

Hob is a chef who owns a food truck selling authentic Indian food, and Dream is someone who doesn't really eat well. (He had a bad breakup a year ago and it caused him to eat less. He's trying to eat better with his siblings' help.)

Dream agrees to go with Death to one of those food truck fairs for her birthday. There's not a lot of people yet so some of the staff offer them free samples to entice them into eating more from their food truck.

Death is having the time of her life, and she thanks Dream for going with her even if this isn't his thing at all.

Dream says that he enjoys the atmosphere (a.k.a. no huge crowds yet) and appreciates the aesthetic of the food they have already eaten: the understated elegance of the mango bingsoo, the dancing bonito flakes on top of the takoyaki, and the satisfying cheese pulls from the megruli khachapuri.

Death, encouraged by his interest, asks him to pick another food that he likes the aesthetic of so they could try it next. Like before, it's understood that they'll share a serving so Dream doesn't have to worry if he can't eat a lot.

Dream agrees. He picks an appetizing-looking plate of butter chicken from a foodtruck selling Indian food near the edge of the fair grounds, where not a lot of people have ventured yet.

They are greeted enthusiastically by a very handsome man and Death does all the talking because Dream is distracted by his forearms and smile and manbun. (He's salivating, so he must be hungry. Right?)

The handsome man turns out to be both the chef and the owner, and he chats with Death while he prepares the food. His name is Hob. He quit his job at a fancy hotel because he wants to feel more connected with his customers and share the food that he loves cooking for his family. (Dream is falling for him the more he talks. He doesn't realize that he has yet to speak and has only been staring.) (Hob is highly intimidated by him but also thinks he's cute.)

The food is served. Death takes her first bite and says something like 'holy shit dude wow this is great' and Hob is just about to thank her when Dream takes his first bite and lets out the most sinful moan Hob has ever heard this side of his laptop screen.

He is (understandably) frozen in place, staring at this beautiful man devour his food while sounding like a porn star. He may or may not be violating food safety standards by getting hard in his jeans in the truck's kitchen area.

Death is astonished because Dream has never shown this much enthusiasm while eating before. Even when they were kids. She is now looking at Hob speculatively. Should she google 'how to politely ask a stranger to (please) marry your brother'?

Dream...honestly doesn't even notice anything other than how delicious the food tastes. When the plate is clean, and Death has only gotten to take that single bite at the start, he reddens and apologizes, but Death waves it off, and Hob says something like, "I have some dessert too, if you want."

Dream unconsciously licks his lips and says, "Please," in a voice that could either mean 'Yes, please, I want some dessert,' or 'Fuck me raw right now.'

Death, immediately picking up on the sexual tension, says, "We'd like some kulfi, but I'll take mine to go."

And Dream is like, "Sister, what--?"

"I just remembered Desire and I have an appointment to get our nails done so I have to go--oh, thanks, Mr. Gadling--bye Dream, love you, be safe!" And then she's gone.

Dream is left with Hob who is still holding the other kulfi in his hand, looking slightly stunned at Death's very abrupt exit. The kulfi is starting to melt. Dream, unthinkingly, leans forward and sucks the tip.

They both freeze and their eyes meet, Dream's pink mouth still on the kulfi. Hob gulps at the visual. Dream, still maintaining eye contact, licks it from base to tip, then starts sucking in earnest, eyes steadily darkening when he sees Hob's breathing becoming unsteady.

Hob hears some footsteps coming their way, potential customers from the sound of it. Hob hands Dream his kulfi and apologizes to the customers, saying that something came up and he has to close. Like, right now. Sorry for the inconvenience but this is really important.

He closes up in record time while Dream taunts him by enjoying his dessert. He's already sitting on the passenger seat of the truck when Hob climbs into the driver's seat.

Desire's text the next day reads: 'DREAM YOU SLUT IM SO PROUD OF YOU'

Destruction for some reason knows Hob's number and has texted: 'Break my brother's heart and I'll break your spine.'

Dream slowly but surely begins to eat better. How can he not, with all the support he has, and Hob there to love him even on his bad days?

Hob gets everyone's approval, even Destruction's, eventually. He's the best cook and most considerate brother-in-law ever.

When Dream passes by his ex while walking down the street one day, he realizes that he's alright now, and is definitely better off without them. He's actually thankful, because if not for them, then he might not have even met Hob. He doesn't greet them because he still hasn't forgiven them, but he also doesn't feel like bursting into tears anymore.

At the end of the day, when he gets back home, Hob is there to welcome him with a sweet kiss, a warm meal, and a lifetime full of love.

[u-mspcoll]

Much Depends on Dinner 2024 Showcase

In Winter 2024, students enrolled in Dr. Margot Finn's ALA 264 Much Depends on Dinner worked in groups to research and write captions for food history materials in the Special Collections Research Center's Janice Bluestein Longone Culinary Archive and in the collections of the William L. Clements Library.

These were featured on the Shapiro Library Screens in Bert's Study Lounge.

Katzen, Mollie & Mermelstein, Catherine B. (1977). The Moosewood cookbook : recipes from Moosewood Restaurant, Ithaca, New York. Berkeley, California: Ten Speed Press. In the Janice Bluestein Longone Culinary Archive.

“The most influential vegetarian cookbook of all time” – Wall Street Journal 

The Moosewood Cookbook consists of authentic vegetarian food and dessert recipes that incorporate various cultures. Seven founders created the first Moosewood cookbook in 1972 in response to the rise of vegetarianism during the 20th century. These recipes range from the Mushroom Moussaka to the Cardamom Coffee Cake – an Indian spice incorporated into the classic German coffee cake. These simple yet healthy recipes are cooked at the Moosewood restaurant in Ithaca, New York. Make sure you visit the restaurant on your next trip!

[Culinary Menu : Travel - Ships]. 1905-1997. In the Janice Bluestein Longone Culinary Archive.

This menu describes the luncheon served in the three-story first class “Grand Salon” dining room of the British R.M.S “Queen Mary” on Saturday, June 14, 1952, on their weekly trip between Cherbourg, France and New York, USA. Although the cruise ship was initially catered to the upper class before World War II, it eventually expanded to include the tourist classes as well. The menu on the ship changed daily and offered some of the fanciest dishes of the time. The “Queen Mary” is now permanently docked in Long Beach and serves as a floating museum and restaurant.

Read more!

[thesilverspoonrestaurant]

Satisfy Your Cravings: Indian Bakery in Edmonton

Satisfy your sweet cravings at Silver Spoon Restaurant, an Indian bakery in Edmonton. Renowned for its authentic Indian desserts, this spot offers a variety of treats that are perfect for any occasion. Enjoy the melt-in-your-mouth rasmalai, the golden, syrup-soaked gulab jamun, and the crunchy, sweet jalebi. Each dessert is prepared with traditional recipes and the finest ingredients, ensuring a genuine taste of India. Whether you're celebrating a special event or simply indulging your sweet tooth, Silver Spoon's Indian bakery delights promise a memorable and satisfying experience. Visit Silver Spoon and savor the essence of Indian sweets in Edmonton.

[thetockablog]

Bombay Crush

Bombay Crush IngredientsMilk Jelly250ml water125ml milk1 tbsp china grass powder/agar agar Bombay crush4 cups vanilla ice cream, plus extra for serving1.5 cups milk1-2 tbsp rose syrup, or more if needed1/2 tsp ground cardamomPinch nutmeg1 tsp basil seedsCrushed pistachios, for serving, optional MethodMilk JellyAdd the water, milk, and china grass powder, and whisk into a saucepan. Place on…

[punjabigrillbali]

A Taste of Tradition: Punjabi Grill serves the finest Indian cuisine in Bali

Welcome to Punjabi Grill, where the flavors of India come alive amidst the scenic beauty of Bali. As one of the Famous Indian Restaurant in Bali , we are proud to offer an original culinary voyage that showcases the rich heritage, variant spices, and warmth of hospitality that India is well known for.

Be it traditionally Indian or just bold and thrilling flavors, Punjabi Grill will definitely be your gateway into an unforgettable dining experience.

What makes Punjabi Grill a Food Destination?

Food at Punjabi Grill is not a meal-it is a way to rejoice over culture, community, and company. We have drafted an exquisite menu that will depict the best of India and Bali. From timeless favorites like Butter Chicken to creamy Paneer Tikka to our signature Dal Makhani, all dishes come loaded with the choicest of ingredients, cooked as though ordered in Old Delhi's lane houses.

Each one of them is a standing ovation to the culinary artistry of India. Be it curries that simmer for hours or naans freshly baked in tandoors, every single bite speaks of tradition and passion. Our chefs blend aromatic spices with fresh produce into an amalgamation of flavors resonating with the heartbeat of India.

A Unique Dining Experience in Bali

Situated amidst the picturesque background of Bali, our restaurant artfully fuses some of the finest interior lines with the warmth and elegance of being welcome inside a house. We envision, too, that people dine more to make memories than simply because they must eat.

Everything at Punjabi Grill was crafted and painstakingly worked upon to gently relocate you in every form to the midst of India, letting you indulge in magic beyond your thoughts within Bali's midst.

From pure vegetarian to savories of tender meat, slow-cooked to tempt every palate, our menu caters to every taste bud. For those not so familiar with Indian Cuisine in Bali , our ever-helpful team is ready to guide you through the menu for a truly enriching experience that's sure to be as delicious as it is educational.

Why Punjabi Grill?

1. Authenticity You Can Taste

One of the most renowned Indian restaurants in Bali, we are proud to present to you nothing but the most genuine flavors. Our spices come directly from India, making sure every dish carries with it a signature taste from its birthplace.

2. Something for everyone

From comfort food found in street foods like Samosas and Chaat to lavish meals with Biryani and Tandoori Kebabs, our menu makes sure everyone has something worth savoring.

3. For Any Occasion

Whether it be a romantic dinner, a family time, or a corporate outing, Punjabi Grill provides the perfect setting. Enjoy every occasion in our vast dining area with attentive services.

Celebration of Indian Cuisine Diversity in Bali

The food in India is as varied as its culture. At Punjabi Grill, we try to bring that variance to your table-from the robust flavors of North India to the subtle, aromatic dishes of the South; our menu is a journey through the gastronomic regions of India.

Of course, no meal is complete without our selection of decadent desserts, such as the popular dessert Gulab Jamun, which gives you that pleasant sweet taste that brings things to an end. Kulfi also contributes its taste value to sweeten the relationship.

Visit Us Today

Try new items on the menu or make a table reservation; meanwhile, join the feast rival that marries food and culture at Punjabi Grill. Food is our life, a celebration indeed at Punjabi Grill-and it's incomplete without YOU.

[msfbgraves]

There are whole treatises on immigrant cooking but it's so interesting to do it in real time.

I wanted some noodles with pickled eggs and immediately started the process.

They use a lot of unsweetened soy sauce. The thing is, sweetened soy sauce, as known in Indonesia, is so much cheaper here. And then there was the sesame oil. I have some sesame seeds, but they're hardly a staple, and my local supermarket did not stock sesame oil at all. And then there was the sesame paste, well, fuck it. I went with peanut butter for that. And no, they did not have white sesame seeds.

Unsweetened soy sauce, very expensive, immediately becomes a luxury, so we're doing this with sweetened soy sauce, omitting the sugar, and black sesame seeds. Also peanut butter and some Indonesian crushed pepper paste (sambal). Was it good? Yes! Did it, at this point, have anything to do with the Japanese version? I don't have money to be all authentic, crikey.

Also, Dutch national cuisine is extremely heavily influenced by not having:

Arable land

The climate to grow anything but cabbage, root vegetables or onions (few herbs). Spices are insanely expensive. We stil say that something is 'dear as pepper' (peperduur).

Do you know what we did have?

Livestock. And dairy. Plus beans and some fruits like apples, pears maybe some cherries and forest fruits.

So Dutch meals can only really be flavoured by meat! Fish is somehow a springtime and summer dish, because you need very soft baby carrots and very fresh vegetables to actually enjoy a meal of plain fish - again not even lemon - plus potatoes and some lettuce.

And oh, what if meat is unavailable?

(Not even bacon?)

There's only one thing for it, you smother it in cheese.

Now of course nowadays, you can buy herbs and spices. But still, our people are very bad at making vegetarian dishes, because if you can't flavour anything with meat or cheese what are you gonna do? Buy cumin?! Who has that kind of cash, traditionally?

So you see a lot of meats seasoned with fruits, or fruit served as a side dish. You see a lot of cabbage and kale mashed through potatoes. Why? It softens the taste; cabbage is quite harsh. You also see people basically give up on dinner, really, and inventing really tasty meat and cheesy bites. That does not a meal make, but they're really really good. It does also create a culture obsessed with desserts. If dinner is a bit of a bland affair, dessert can lift your spirits considerably.

A lot of this "White people can't season their food" comes from traditionally not having learnt non meat-based seasoning. We've tried to get by with fruits and the best cheese we could manage.

And sure. I am very eagerly brushing up on other kitchens, because now we absolutely can buy five spice and lentils and ginger. But I'm so much milder about "bad" cuisine or unauthentic foods. People are trying to do the best with what they have available and indeed what they know. Also, learning a foreign cuisine is hard and can be very expensive.

And I've decided that it's infintely easier to cook Surinamese in the Netherlands and Indian in the UK, so I'll cook Gordon Ramsay recipes when I'm there and sweet soy sauce chicken noodles when at home. Also try finding endive outside of Turkey and Holland. It's no use.

[rabbitcruiser]

National Boston Cream Pie Day

National Boston Cream Pie Day arrives on October 23. If you’ve never heard of Boston cream pie before, it’s a yellow butter cake, filled with custard or cream and topped with chocolate glaze. (Yum!) Now, we know what you’re thinking: Why is it called a pie, when it’s actually a cake?

History of National Boston Cream Pie Day

Well, when the Boston cream pie was first invented, cakes and pies were baked with the same kinds of pans, and even the words were used interchangeably. As a result, the Boston cream pie kept its old-fashioned name, in addition to its delicious flavor. It was first invented in 1856, by an Armenian-French chef named Sanzian. At the time, chocolate frosting was a fairly new idea, so the delicious dessert took the world by storm. And to this day, it remains a popular menu selection. It’s even the official dessert of Massachusetts! So get your fork at the ready—let’s eat!

Back then the dish consisted of French butter sponge cake filled with thick custard and brushed with a rum syrup. The same custard overlaid with toasted sliced almonds coated the sides, while chocolate fondant topped it all off. While other custard cakes may have existed at that time, baking chocolate as a coating was a new process, making it unique and a popular choice on the menu.

According to the website, What’s Cooking America,: “Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin.  This cake was probably called a pie because in the mid-19th century, pie tins were more common than cake pans.  The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American”Pudding-cake pie.”

National Boston Cream Pie Day timeline

1856

A world pie premiere

French chef Sanzian invents the Boston cream pie for The Parker House Hotel (now the Omni Parker House Hotel) in, ummm, Boston.

1996

It's Official

Massachusetts names the Boston cream pie as the official “state dessert.”  A civics class from Norton High School sponsored the bill. The pie beat out other candidates, including the toll- house cookie and Indian pudding.

2010

Want seconds?

Students at Southern New Hampshire University created the world’s largest Boston Cream Pie — measuring 10 feet wide and 1.5 feet high

2015

History of New England Pies

Author Robert Cox publishes the definitive history of New England pie making. Discover the “revolutionary” roots of the Boston cream pie.

National Boston Cream Pie Day FAQs

Is Boston cream pie a cake?

Why, yes. It’s a yellow butter cake, filled with custard or cream and topped with chocolate glaze. 

Why do we refer to Boston cream pie as pie?

This cake was probably called a pie because in the mid-19th century, pie tins were more common than cake pans.  The first versions might have been baked in pie tins.

What are Boston’s other signature foods?

Clam chowder, lobster rolls, oysters, baked beans, fish and chips, and the Fenway Frank — for hungry Red Sox fans.

National Boston Cream Pie Day Activities

Bake your own: If you’re someone who loves to bake, then this is the perfect opportunity to give a delicious dessert a try. If you’re trying it for the first time, or if you’re improving on an old favorite, baking your own Boston cream pie is the perfect way to celebrate.

Throw a Boston cream party: Invite your fellow cake enthusiasts to join you in celebrating Massachusetts’ official dessert. Bring along other Boston-themed foods as well — such as clam chowder, lobster, and Sam Adams beer (if your guests are of age). And if you really want to give it that revolutionary vibe, invite your guests to party in period-style clothing!

Go to Boston: Well, what better place to get an authentic Boston cream pie than in its official birthplace? And while you’re there, check out some of the other excellent experiences that Boston has to offer. 

Why We Love National Boston Cream Pie Day

It’s delicious: The recipe is so simple — you really only need three ingredients — and yet there's something about the combination of chocolate, cake, and custard that's so comforting and tasty. Not only that, but the simplicity of the ingredients gives you a lot of room to experiment. How many ways can you jazz up a Boston cream pie?

It’s got a rich history: Boston has always been a rich cultural hub. It was the site of some of the most important events in the Revolutionary War, and has continued to be the birthplace of American traditions ever since. With every bite of a Boston cream pie, you are continuing a tradition of wicked Bostonian trend-setting and innovation that's 260 years strong.

Let us eat cake: You don't really need an excuse to eat cake — but it's handy to have one sometimes. So go ahead and treat yourself.

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