#I need some of this shahi paneer

[plasmid-paladin]

The wedding venue is hosting a Hindu ceremony today and it had to be inside because of bad weather and oh my god it smells so good in here with all of the incense and the food

[tempportal]

"For your information, I've already had the opportunity to attend an Indian wedding, actually," Five leans back against the wall behind him, arms folded firmly over his chest and head tipped up to stare at the ceiling so he can avoid Udyati's pleading eyes for as long as humanly possible. "November 29, 1982, Sri Lanka. Beautiful ceremony. Remarkable shahi paneer. The bride and the groom were really wonderful people. I shot them through the head that night."

He's pretty sure that cheerful little anecdote from his days in the Commission will scare Udyati off — funnily enough, most people don't typically want a former assassin too close to their family — but he has to admit, she's actually piquing his interest a bit with all this talk. And Five is rather fond of Ankita Rao, though he's certainly under no illusion that the feeling is mutual. He's dragged her daughter into more trouble than he can even remember, and he knows he wouldn't want his hypothetical children to have a bad influence like that in their lives.

The fact that Ud just casually puts him under her umbrella of friends and family without so much as a second of hesitation also isn't hurting her chances — though that's probably the point, isn't it? She's probably pulling out the big guns like that on purpose.

Five can respect some healthy manipulation from his favorite granddaughter every now and again.

"All right," he huffs out a heavy sigh and pushes off the wall to stand up straight, waving her off with a flick of a hand. "All right, I'll be there. What time do the guests need to arrive?" And then a far more pressing thought occurs to him — he's not going to get properly drunk, or anything like that, but he's certainly not going to spend a couple of hours stone-cold sober in a room full of total strangers, either. Large crowds and no alcohol to take the edge off is one of his stupid hyperventilating in the bathroom episodes just waiting to happen. "Wait, hang on, is it a dry wedding? Do I need to bring my own tequila?"

@dvarapala l continued from here

[bluejayblueskies]

for the kiss prompts: how about 22 for jonmartin!

22 - sad kiss

i’ve already done a pre-unknowing jmart fic, but i will never have enough of the idea that they tell each other how they feel before jon leaves, so here we are. takes place right before jon leaves for Great Yarmouth

cw for mentions of jon’s circus kidnapping (including mentions of skinning, non-consensual touching, and being tied up) and mentions of canon-typical worms 

.

Jon’s leg bounces up and down, drumming out a staccato rhythm on the stone floor beneath his desk. His hands shake, ever so slightly.

 He looks at his phone, the LED display harsh and grating on his eyes, before locking it again.

 One hour.

 He waits a few seconds before reflexively checking his phone again, like the time’s somehow changed between then and now and he’ll have missed the bus that will take him to the train that will take him to—

 Jon sets his phone down hard on the desk, screen facing down.

 He doesn’t want to go. It’s a childish thought—one he tries hard to suppress—but here, alone and waiting and resisting the urge to check his phone again, he can’t quite push it away.

 I don’t want to go back.

 He remembers the bite of rope against his wrists, turning his fingers numb and leaving him with angry red welts that, even now, haven’t healed quite right. They’d dug into the tender skin of his right hand, covered in fresh burn tissue, and he’d tried to ignore the pain, focusing instead on the sweltering heat that stuck his shirt to his chest and the headache that never quite seemed to go away.

 He hadn’t been able to ignore it when hard, unyielding hands had undone the ropes and held him tight and dug pointy, plastic fingers coated with oily lotion into the skin of his palm. He’d cried the first few times, out of pain more than anything. Then, he’d almost grown numb to it. Which he’s pretty sure is worse.

 He doesn’t know what he’ll do when he’s inside the museum again. He doesn’t know if he’ll be able to look at it without remembering placidly smiling faces and crooning voices and promises that he wouldn’t miss his skin, not really. That he’d have the perfect voice to sing as the world changed. That he didn’t deserve skin that he’d taken care of so poorly, so irresponsibly.

 He’d hated the sensation of lotion on his hands, even before. Now, the thought of it makes him ill. He tries not to think about it.

 He can’t stop thinking about it.

 His knee bounces quicker and his fingers drum in time with it on the desk. He resists for a moment more before picking up his phone and checking the time.

 Fifty-eight minutes.

 The clock has reached the forty-minute mark when there’s a soft knock on his door, one that startles him more than he’d care to admit. “Jon?” a voice calls, and Jon feels relief and anxiety overcome him in equal measure. “Are… are you there?”

 It takes him a few seconds to get his voice to work. “Yes, I… you can come in.”

 After a moment, the door creaks open—I should oil the hinges, he thinks absently—and Martin steps through the doorway, lingering on the threshold for a moment before moving past it and shutting the door behind him. For a moment, they’re both silent; Jon thinks it should feel oppressive, what with… everything, but it doesn’t. It feels almost comfortable, like a hand on the small of his back and a warm cup of tea pressed into his hands and a takeout container of Paneer Shahi Korma on the corner of his desk. Then, haltingly, Martin says, “I… I guess I just wanted to say good luck? For- for what it’s worth.”

 Jon doesn’t feel particularly lucky. Still, he gives Martin a tired smile and says, “Thank you, I suppose. Er… you as well? Your plan requires significantly more… strategy.”

 Martin laughs, an uncomfortable noise. “Yeah, well. No more so than trying to blow up an eldritch circus during their attempt to end the world, so…”

 He trails off, and Jon shifts in his chair. He notes, distantly, that his leg has stopped bouncing, though his fingers still tap tap tap against the desk. “Yes, I- I suppose so.”

 Martin’s face twists, his lips parting like he’s about to speak. Then, he seems to think better of it and gives Jon a forced smile. “Well, I- I guess I’ll leave you to- to pack or what have you. Don’t want to make you miss your train, after all, that- that would be quite bad, wouldn’t it?”

 Martin takes a step backwards towards the door, and Jon is seized by the sudden, intense thought of no, don’t go.

 “No, you- you don’t have to…” Jon’s leg bounces again a few times, and he hesitates only a moment before saying, “Could you stay? I- I don’t particularly… I don’t want to be alone right now.”

 It’s vulnerable, the words sticky on his tongue but easier to say than he’d thought they would be. And it’s worth it when Martin’s face relaxes into relief and he says, “Yeah, of- of course. I… I don’t want to be alone either, I suppose.”

 He settles in the chair on the other side of Jon’s desk, and Jon’s reminded, ridiculously, of the time Martin had stumbled into his office, slamming a hastily taped-over tin can onto Jon’s desk.

 Fresh Peaches, the can had proclaimed cheerily. The things that writhed and squirmed inside were distinctly not peaches.

 They make their way through halting conversation for a few minutes before it settles into something easier. Martin talks about the dog he’d seen on his commute the other day and the old lady who lives in the flat next to him who likes to bake him cookies and the plants he’s starting to grow on his kitchen windowsill. Jon talks about America—the parts that weren’t laced with terror—and the newest book he’s somehow found time to read and the stray cat he’s seen near his building a few times, now that he’s not staying with Georgie anymore.

 It’s only until Jon thinks to check his phone again that he realizes he has fifteen minutes left. At ten, he’ll have to make the short walk to the bus stop with the bag he’s checked over five times to ensure that he hasn’t forgotten anything and endure Tim’s tense hostility, Basira’s quiet indifference, and Daisy’s sharp eyes and sharper teeth for several hours.

 I don’t want to go.

 I don’t want to leave.

 I don’t want to leave him.

 “Jon?” Martin says, forehead creased in concern. “What’s wrong?” He worries his bottom lip between his teeth for a moment before saying, quietly, “Is… is it time?”

 Jon nods mutely. His knuckles are white where he’s gripping his phone, and all he can think is I don’t have enough time.

 He doesn’t know when, exactly, he started noticing the way Martin’s cheeks dimple when he smiles and the way his jumpers bunch up around his wrists and the way his voice softens whenever he talks about the people he cares about. He doesn’t know when he started thinking about Martin when he wakes up and on his morning commute and while brushing his teeth and every moment in between. He doesn’t know when the thought of Martin smiling at him or bringing him lunch or brushing his hand against Jon’s arm first made his stomach flip and his mouth go dry.

 He doesn’t know when, exactly, he realized that he’s a little bit in love with Martin Blackwood. He thinks it might have been around thirty-two minutes, when Martin had laughed at one of Jon’s awkward jokes and he’d tucked the sound away forever in the section of his mind labeled Martin Blackwood and thought, I want to kiss him.

 “Jon?” Martin repeats, and Jon realizes he’s been quiet for quite some time. Martin is looking at him with brown eyes wide with concern and his hand is resting on the edge of Jon’s desk and god, Jon wants to kiss him.

 He doesn’t know when he’ll get another chance.

 Jon stands before he makes the conscious decision to do so, and he makes his way around his desk, his hands shaking and his heart tight in his chest. This might be it, he thinks, even as his hand comes down to gently cup Martin’s cheek before stalling just shy of his skin, fingers curling inward in hesitation. This might be all we get.

 “Jon?” Martin says, his voice very small.

 “I…” Jon looks away from Martin for a moment, a familiar instinct within him telling him to pull away. To not bare himself like this, to not wear his heart on his sleeve. Then, he looks back and meets Martin’s eyes and pushes past the lump in his throat enough to say, “I… I don’t want to go. Not- not without…” His voice breaks, and he moves his hand the rest of the way until his knuckles brush against the line of Martin’s jaw, feeling Martin’s startled exhalation against the skin of his wrist.

 “Is this okay?” Jon says quietly.

 Mutely, Martin nods.

 “Okay,” Jon whispers. He’s short enough and Martin tall enough that even with Martin sitting, the height difference is small enough that he only has to lean down a bit to press his lips gently against Martin’s. They’re dry, a bit cracked near the middle where Martin has a tendency to bite them, and Jon commits the feeling to memory. His other hand comes up to cup Martin’s face, and Martin sighs against his mouth before moving his hands to Jon’s waist and resting there lightly. It’s so lovely that Jon wants to cry.

 When he pulls back, it’s too soon. But he has eleven minutes sitting in the back of his mind, and he needs to leave, and he doesn’t want to go.

 Selfishly, he wishes Martin were coming with him. He knows it’s safer here; he doesn’t have any delusions that they’ll all make it out of the Unknowing unscathed. But he wishes it all the same.

 “Jon…” Martin says softly, and Jon captures the way Martin says his name—like it’s something delicate, something to be treasured—and holds it close. Martin’s thumbs sweep gently over Jon’s hip bones before his hands move up and settle on the small of Jon’s back. Then, he stands and pulls Jon into a tight hug. “Promise you’ll come back,” he whispers, his hands twisting in the loose fabric of Jon’s shirt. “Please, promise you’ll- you’ll be safe.”

 Jon rests his head in the space underneath Martin’s chin and says, “I can’t promise that, Martin. I- I wish I could, but… I can’t.”

 Martin’s quiet for a moment. Then, he squeezes Jon a little tighter, buries his nose in Jon’s hair, and says, “Okay.” A pause. Then: “I- I promise I’ll be safe. For what it’s worth.”

 Jon lets out a shaky breath. “Thank you. I…”

 I love you.

 “I’m glad.”

 Jon makes it to the bus stop with a minute to spare. Tim barely looks at him before turning his gaze back towards the road. Basira offers a short, perfunctory greeting but nothing more. Jon doesn’t look at Daisy.

 He already misses him. It eats an aching hole in his chest as he steps onto the bus, and as the doors close behind him, he tells himself that he’ll be coming back.

 He wishes he could find the heart to believe it.

[baloneymalone]

Chronological Food Chronicles - II

The Gravy

I think I would have never started cooking consistently if I didn't have to. But I was too dumb to think of it as me helping my working parents out. I would think of it as any other chore that I was expected to do, never questioning, always obeying, I even had faith in our gods back then, heh.

But around then was probably when I learned how to cook. I was in fifth grade maybe? Now when I say cook, I mean I learnt how to cook the meals we eat at home, and by that, what I mean is I learned how to make 'The Gravy'.

As some of you may be aware of the fact that Aaloo Paneer, Aaloo Matar, Matar Mushroom, Shahi Paneer etc. etc. can also be described as just stuff in gravy. Therefore, learning how to make your basic bitch gravy(s) is essentially learning how to do 80% of our household meals, beyond that there's rajma, dal makhani, pulao, chole, that's four additional training sessions and that was it, I was all set.

When I'd be cooking, I would run back and forth to and from the boutique gathering the next steps for the gravy and implementing them and tasting as I went along and yeah, that was that. I knew how to cook.

Cooking was a chore that you were expected to do well, cooking was my mother's instructions that were to be followed, and once you were done, you could turn the stove off and go back to watching TV, till everyone came inside and it was dinner time.

I think the ingenious bit on my family's part was how they made me want to do the cooking (that they needed me to do) at first.

A couple years prior I would never be asked to cook on the account of me being tiny and tiny kids are stupid and should not be allowed near fire, but, I would give all my mock tests, for all school tests, which were conducted by my sister, and invigilated by my mom, in the kitchen.

I was always around the kitchen, I could help set the plates, serve if nothing else but I was always told not to touch stuff in the kitchen.

So, I obviously wanted to touch stuff in the kitchen. At first they started to let me take things out from the cabinets, then I was allowed to measure stuff, prepare the pans, preheat the oven and before I knew it, I was stirring stuff.

Looking back, I feel like I was manipulated but props to these guys though. Well done. Bravo.

[cuisinees-blog]

Traditional Modern Cuisine Recipes

On this put up we're sharing pinnacle sixteen excellent indian vegetarian dinner recipes. Here are some    Best Cuisines Ever   Delicious dinner recipes which all of us likes and maximum of the peoples consume in dinner in alternate days. These are must strive dinner recipes for individuals who haven’t tried those before. All these recipes are brief and clean to make and with very less efforts absolutely everyone could make it tastier and scrumptious most effective simply by means of studying those recipes.

 Shahi is my Favourite Indian Cuisine I love this an excessive amount of. It could be very Delicious and additionally very smooth to make. This is the best Indian Vegetarian Dinner recipe for me wish you also adore it. Now make shahi paneer eating place fashion at domestic. It may be eaten with naan, chapatti or paratha some thing you want.

 Want a few scrumptious thick gravy vegetarian dinner recipe tonight have to do this restaurant style dum aloo recipe. Fried Potatoes provide it a one-of-a-kind stage flavor with thick gravy. This recipe is aggregate of spicy and creamy vegetarian gravy. You can also try Lunch Recipes at Home

 Want indian vegetarian dinner recipe with complete of protein? Then do that fantastic and scrumptious Pindi Chole Recipe aso Called Punjabi Amritsari Chole may be eaten with kulcha, naan or paratha something you want you need to consume with this. It might be the exceptional vegetarian dinner recipe for everyone.

 Dal Makhani is made with Rajma and Dal it's far the hottest and fine selling vegetarian dish that is available in every restaurant and additionally in Dhaba’s. Everyone Like Dal Makhani for vegetarian dinner recipe. To Cook this recipe you need to observe all the commands grade by grade simplest then you can cook it flawlessly.

 Biryani is made with long grain rice it won’t flavor precise with small rice. For Making of Veg Dum Biryani Some Special Ingredients can be used  Long Grain Rice, Saffron milk, rose water, kedwa water which gives it fragrance and doubles the flavor of biryani.

 This Rajma masala is a unique sense for all Punjabis. Rajma Rice is the high-quality and favourite dish for Every Punjabi. It isn't always simplest a dish however also a feeling for Punjabis. I am additionally Punjabi haha.  Try this Creamy Rajma Masala Restaurant Style packed with kidney beans in a thick gravy.

 Kadai Paneer is Quick and Easy recipe to make for dinner and it is also wholesome as it includes inexperienced capsicum fried with a thick gravy it taste scrumptious. This Indian Vegetarian Dinner Recipe is Spicy than different dinner recipes. Spiciness is the handiest reason that it's far cherished by means of everybody in india.

[juilojio753]

Chinese platter(with wheat flour spring roll). My channel is full of food choices such as healthy dinner, breakfast, and lunch! how to make good Pakistani, Chinese, Arabic, Italian, and much more from world's best food.so keep watching. Chinese Platter with varieties of delicious meals on one platter. A Fine Antique Chinese Platter / Large Plate - Qianlong Period.

We tried the Non-Veg CHINESE PLATTER from Roll N Roast.. One of the best places for lunch at Nehru place they serve Chinese platter Chaat, chicken rice, rajma rice, shahi paneer rice, etc. A pu pu platter, pu-pu platter, or pupu platter, is a tray of American Chinese or Hawaiian food consisting of an assortment of small meat and seafood appetizers.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chinese platter(with wheat flour spring roll). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

My channel is full of food choices such as healthy dinner, breakfast, and lunch! how to make good Pakistani, Chinese, Arabic, Italian, and much more from world's best food.so keep watching. Chinese Platter with varieties of delicious meals on one platter. A Fine Antique Chinese Platter / Large Plate - Qianlong Period.

Chinese platter(with wheat flour spring roll) is one of the most well liked of current trending meals on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Chinese platter(with wheat flour spring roll) is something that I've loved my whole life.

To begin with this recipe, we must prepare a few components. You can have chinese platter(with wheat flour spring roll) using 40 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chinese platter(with wheat flour spring roll):

{Get of Veg schezwan noodles.

{Make ready 1/4 of sliced capsicum.

{Get 1/2 of sliced carrot.

{Take 8-9 of chopped french beans.

{Prepare 1 of sliced onion.

{Prepare 1/2 cup of sliced cabbage.

{Get as per taste of Salt.

{Take as per taste of Red chilli powder.

{Take Pinch of Maggi masala.

{Get 1tbps of tomato sauce.

{Make ready 1tbps of schezwan sauce.

{Make ready 1tbps of soya sauce.

{Make ready 1 bowl of boiled noodles.

{Take of Spring roll dough.

{Make ready 1.5 cup of wheat flour.

{Prepare 1/2tbps of salt.

{Make ready 1tbps of cooking oil.

{Make ready of Spring roll stuffing.

{Take as needed of Same as used for cooking noodles.

{Take of Manchurian.

{Get 1 cup of finely chopped cabbage.

{Get 1 cup of chopped onion and spring onion.

{Take 1 cup of grated carrot.

{Prepare 1/2 cup of finely chopped capsicum.

{Take 3-4 cloves of chopped garlic.

{Make ready as per taste of Salt.

{Prepare as per taste of Red chilli powder.

{Make ready 1 bowl of mix with 2 tbps cornflour, and 3 tbps refined flour.

{Get as per taste of Salt.

{Prepare 1 packet of Manchurian masala.

{Take of Fried rice.

{Get 1 of sliced onion.

{Get 1/4 of diced carrot.

{Take 1/4 cup of chopped french beans.

{Make ready 1/4 cup of chopped capsicum.

{Take 2-3 of chopped garlic cloves.

{Get 1 bowl of boiled or steamed rice.

{Make ready as per taste of Salt.

{Get 1tbps of tomato sauce.

{Make ready 1/2tbps of soya sauce.

See more ideas about Chinese spring rolls, Spring rolls, Food. Famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste; Also known as Jian Dui in Chinese. spring-wheat-flour, Find Quality spring-wheat-flour and Buy spring-wheat-flour from Reliable Global spring-wheat-flour Suppliers from mobile site on m.alibaba.com. It's a delicious Chinese appetizers filled with shredded vegetables and deep-fried to crispy goodness. They are specifically made for egg rolls, which are thicker rolls popular in Chinese-American restaurants.

Steps to make Chinese platter(with wheat flour spring roll):

In a wok add 2 tbps cooking oil. Now add sliced carrot and french beans. Saute it for 1 minute..

Now add spring onion and sliced onion and add capsicum and sliced cabbage. And add tomato sauce, soya sauce, 1 tbps schezwan sauce. And cook it for 1 minute..

Now add boiled noodles and mix them all well. Schezwan noodles are ready to serve..

Now in a bowl add wheat flour, 1/2 tbps salt, 1 tbps oil and knead a soft dough by adding little amount of water..

Now take a medium size ball of this dough and roll it in circle. Roll like chapati, now cut the edge and take square out of it..

Now at one side of square add noodles stuffing (same as you cooked the schezwan noodles) and roll it in cylindrical shape and close the end by applying very lite amount of water..

Wheat flour spring roll wrap.

Now take oil in a pan to deep fry these spring roll. Fry them till golden brown. Take them out and keep on tissue paper to soak extra oil. Spring rolls are ready to serve..

Now in a wok add 2 tbps oil and add some chopped garlic, small diced carrot and french beans. Saute it for 1 minute..

Now add spring onion and normal onion, with chopped cabbage and capsicum saute it for another 1 minute.

Now add salt, red chilli powder, Maggi masala, tomato sauce, soya sauce. Mix well. Now add steamed or boiled rice and mix all well. Fried rice are ready to serve..

For Manchurian balls, in a bowl add chopped cabbage, grated carrot, chopped onion, and some spring roll, chopped capsicum, salt, red chilli powder, 2 tbps cornflour and 3 tbps refined flour. Mix them all well..

Make lemon size ball out of it and deep fry till golden brown. Manchurian balls are ready..

Now add 1 tbps oil in a pan and add chopped garlic, some amount of chopped cabbage, capsicum, onion and saute it for 1 minute. Then add Ching's Manchurian masala and add cup of water and mix well..

Cook for 2 minutes and add Manchurian balls in it. And mix well. Manchurian is ready to serve..

Wishing all my Chinese friends a happy new year & others pleasant holiday. Vegetable spring rolls are easy to make, what I like about the recipe is the technique. I have included all the step by step pictures to show how to fold spring rolls. hope. Traditional Chinese Spring Rolls with shredded pork and vegetables, named as "three shreds Spring roll, companied with dumplings, pot stickers, Tang Yuan and Nian Gao is one of the most Roll it up and then fold up the two sides. Wet with flour glue with the two sides and the opposite side.

So that is going to wrap this up with this special food chinese platter(with wheat flour spring roll) recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

[theawadhsg]

Best Indian kebabs in Singapore

Curries, prata and fragrant flavors are the tourist spots of Indian food to Singaporeans, however that is not this shifted and delightful cooking has to bring to the table. Indeed, there are a lot of unmistakable contrasts among Northern and Southern Indian food, and what we believe is Indian food in Singapore is a totally different world entirely altogether. Think heavenly tikka masalas, tandooris, rich veggie lover curry and to-pass on for garlic naans this is only some of what the Expat Living group needed to suffer while looking into these top Indian eateries in Singapore. It was intense yet they made due to tell their stories. We've accumulated a rundown of some valid Indian restaurants in Singapore so you can school yourself on Indian food.

Shahi Maharani

With its long standing history of years, this family run spot is among the most unmistakable Indian cafés in Singapore. Wearing customary wood-centered stylistic layout, it's an excellent arrangement that nearly causes you to feel like you've been moved to the great royal residences of India.

As I showed up, my assumptions were high each feasting experience I've had at Shahi Maharani has bested the past one! Also, this visit didn't frustrate. Fanatics of baked dishes will adore the flavorful choice of veggie lover and substantial choices cooked in a customary dirt oven. The Tandoori incorporates a fab grouping of meats; dive into delicate chicken Kebabs, flaky barramundi tikka, delicious sheep kebabs and roasted garlic prawns, served on a sizzling platter just in case. Another starter we adored was the Bhindi okra squanders broiled flawlessly in a habit forming player wonderfully fresh and light, with the perfect measure of chomp. With the going with yogurt plunge, we jeered down the parcel before the primary spread showed up.

I can't envision anybody attempting the prawn korma and not adoring it. A rich mix of cashews, curds, flavors and delicious prawns, this velvety blend is best delighted in with a liberal hill of fragrant saffron rice and a garlic naan my go to carbs of decision at the eatery. The palak paneer – thick lumps of curds in a rich spinach sauce was another top choice.

In spite of being full at this point, we realized we needed to have a sample of the kulfi prior to leaving. The kulfi sampler platter gets you a blend of flavors for assortment. Champions for us were the pistachio and saffron, which were really fragrant and not very sweet. The ideal finish to an astounding blowout feast.

Kolkata Beckons

This Indian café for Kebabs is distinctive from numerous points of view. Bengali food is a blend of its provincial past and is served in courses and not across the board setting. It's sweet smelling yet sensitive, with the estimation of toning it down would be ideal". Both in its cooking style and parts, you'll initially believe it's insufficient, and afterward you'll feel magnificently full The curries, tandooris, sauces and side dishes are moderate cooked kebabs with normal spices; other cooking methods incorporate steam innovation and air browning with mustard oil. No onion or garlic is utilized. What's more, the flavors? Unobtrusive however scrumptious.

One of my number one dishes here is the Kolkata Roll Kebabs, a firm, flaky bread moved with paneer tikka, flavors and an assortment of veggies including onions and capsicums. Additionally, astonishing is the vegan biryani; it's liberated from shading and added substances, yet the cooking style permits the flavors to leak gradually into the biryani, which is made with crude jackfruit for a meat-like surface.

While I'm fundamentally veggie lover, I've eaten here with non-vegans and they raved about the delicate Kosha Mangsho lamb Kebab broil. Another extraordinary dish is Macher Paturi Kebabs, ocean bass filet marinated with French mustard, green bean stew Kebab and parsley. It's steamed and coal cooked in banana leaf great. For dessert, attempt the Nalen Gurer Sondesh, made of newly soured curds cooked with dates and heated with a smoked flavor not sweet but rather very moreish.

[kembungsusu]

Navratan Paneer korma.

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, navratan paneer korma. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Navratan Paneer korma is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. They are fine and they look wonderful. Navratan Paneer korma is something which I've loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook navratan paneer korma using 34 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Navratan Paneer korma:

{Make ready 400 gms of Paneer(cut into cubes).

{Make ready 1 pcs of Carrot (cut into cubes).

{Prepare 100 grams of Beans(cut into long pieces).

{Prepare 1/2 of Cauliflower (cut of small pcs).

{Make ready 1 pcs of Potato(cut into cubes).

{Make ready 1 pcs of Capsicum(cut into cubes).

{Prepare 100 grams of Green peas.

{Make ready 2 of Tomatoes.

{Get 100 gms of Sweet corns.

{Make ready 3 pcs of Cloves.

{Take 2 pcs of Cardamom.

{Make ready 1 of Cinnamon.

{Get 1/2 tsp of Shahi jeera.

{Take 1/2 tsp of Asafoetida.

{Prepare 1 pcs of Dry red chilli whole.

{Get 2 pcs of green chillies.

{Take 2 pcs of bay leaves.

{Get 20 gms of Raisins.

{Make ready 40 gms of Cashew nuts.

{Take 30 gms of Almonds.

{Get 1 tsp of Kasuri Methi.

{Prepare 1 inch of Ginger.

{Make ready 2 tbls of Fresh cream.

{Take 1 tbls of Poppy seeds.

{Make ready 1 cup of Milk.

{Make ready 1/2 tsp of Black pepper.

{Make ready 1 tsp of Sugar.

{Get as per taste of Salt.

{Make ready 1 tbsp of Ghee.

{Take 2 tbsp of Cooking oil.

{Get 1 tsp of Garam masala powder.

{Make ready 1 tsp of cumin powder.

{Prepare 1 tsp of Coriander powder.

{Get 1/2 tsp of Black pepper powder.

Steps to make Navratan Paneer korma:

Add water in a pan, add some sugar(it keeps the colour of the veggies as it is). Cover and allow it to boil, after few minutes then add carrot cubes, potatoes, beans, sweet corn, cauliflower. Cover the lid and boil the veggies for. Remove the veggies from the water & keep aside..

In a blender jar take the tomatoes, 2pcs green chillies, one and half inches ginger piece, blend together into a fine paste. Now take 15 pcs cashews, 10 pcs almonds and poppy seeds in a blender jar, add milk and blend into a fine paste..

Heat 2 tbsp oil in a pan, add cashews and fry in the oil. After 1 min. add raisins. Fry cashew and raisins till golden brown, then take out and keep aside..

Heat some more oil and add whole spices for tempering. Add bay leaves, dry red chilli, cardamom, cinnamon, cloves, shahi jeera, whole black peppercorns and Asafoetida. After 30 sec, add the tomato- ginger-green chilli paste. Fry them for two minutes..

After 2 Mins, add the vegetables, add green peas salt to taste, coriander powder, cumin powder, black pepper powder. Mix well, cover and cook over medium flame for 5 minutes..

After 5 minutes add cashew nuts poppy seeds paste. Mix them well for 2 min. After 2-3 minutes, add milk, adjust salt. Mix it well, cover and cook for 5 minutes. Now add sugar, add paneer, fresh cream mix it well..

Now add Kasuri methi, add the fried cashews and raisins, garam masala powder and ghee. Mix it well. Turn off the flame, cover with a lid and rest for 5 minutes. Niramish Navratan Paneer korma is ready to be served with parathas or Pulao..

So that is going to wrap this up with this exceptional food navratan paneer korma recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[santanuborgohain]

Oh-ffice!

Episode: 1

For Dikshit it had been quite a habit for  a while now. It was already half past three in the morning and the insomnia was still onto it’s play. He kept tossing around on the couch putting an effort to sleep but everything went in vain. After  twenty minutes of struggle he got up and sat clumsily stretching his legs on the coffee table. Unwittingly he turned on the TV, put it on mute and stormed off to the kitchen to brew a cup of coffee for him.

He switched to his favorite Pink Floyd  track and  sat back on the couch again in his living cum bedroom. There was no catching up to do other than checking Donald Trump’s latest tweets, innovative features on Tesla’s Model 3, random updates on last La Liga match and so on. The coffee was good. He sniffed the steam and sipped slowly while scrolling down his Twitter feed.

Eventually he ended up stumbling across Alankrita’s Instagram profile. She had already removed their pictures: the stunning sunsets, weekend-coffee dates, throwback images of their Goa trip with  ‘love you to the moon and back’ and other cheesy captions—all of them! He did not feel bad though. Indeed, he barely felt anything these days. By now, he had got an intense urge to have another cup of strong black coffee. But soon he resisted the urge realising he  had enough caffeine for the day. Another Sunday successfully wasted, he thought. Wait! Did he say Sunday? His mind started boggling for a while. Technically, it was Monday-morning and already five. Damn it! He turned off the TV, kept his phone aside and laid down on the couch expecting somehow to get at least, well, a nap. Deep down he did not want to go to the office for the day. But he knew he had to. Paying bills is the biggest motivation to work after all!

At nine in the morning he reluctantly took a lazy shower. Dropping the idea of having breakfast was pretty obvious as he was already running late. It took him another half an hour to get ready, book a cab and set off for the day asking the driver to pace up. His phone buzzed. He squinted on the screen with his groggy eyes and witnessed there were already two missed calls from Ayush but didn’t bother to call him back. He reached office on time and walked up to the elevator but soon got disappointed having spotted the board stating that it was under maintenance. He took the stairs and made his entire way to 4th floor. To make it worse, he ended up realizing that he was really having a bad day when the access card did not work. He tried for the third time. Access denied: it kept getting reflected.

“Can I help you?” said a voice behind his shoulder. He turned back and saw Kavya standing right behind him, possibly being a silent spectator, watching him struggling with the access card.

“Hey!” he greeted her with a prodigious smile. Dull moments are always history whenever he encounters her.  Even the most boring moment gets enliven with her mere presence. For a moment he forgot all his worries.

“Let me try.” she grabbed the card from him.

“It, uh, doesn’t work  sometimes.” he said  scratching his forehead, trying so hard not to sound irate. 

“That’s okay.” she casually observed both the faces of the card, “here we go.” then swiped the card and it did work at the very first go.

“Well, sometimes, it works as well.” he said apologetically. She said nothing but smirked and passed by through the corridor making a harmonic sound by tapping her stiletto heels against the floor. 

He walked up to his cubicle and pulled up his work station.  Your password has been expired. Please update your new password now. A pop up window appeared on the screen. Damn! 

“Hey Dik..Dik..Dikshit” Rabish stood up from his seat and leaned towards him, “bhai, round table conference”  he said in code words about the board meeting which they needed to attend in no time, followed by an HR session. Out of all his colleague Rabish seemed to be an absolute nuisance to him not only because he used to bring all the awry updates to one’s table but also his dreadful stammer made his not-so-filthy name sound like a dick and shit. “After you.” he made a gesture with his arm. Both of them proceeded towards the conference room.

Inside the conference room, he felt like dozing off on his chair watching the pie-chart on the projector screen. It was basically about appreciation for the last month’s turn over and discussion regarding the increments respectively. He wondered even Calculus was less boring, back in school, than one might think, if it’s compared with the first meeting of the session with David, his assistant manager. Nothing was interesting about him apart from the Black Jaguar F-Type which he drove. 

“Shout out to my most competent team.” David seemed to speak more like a motivational speaker in a leadership funnel. “Give yourself a big round or applause! All of you!” he announced and everyone around started clapping which woke Dikshit up from his siesta.

“Dikshit, are you okay?” asked David.

“Yeah, I’m fine.” he said as composed as he could sound.

“All right.” he nodded and continued. “So as we were saying— ”

The meeting went for another twenty minutes and once it was over he badly needed a cup of strong black coffee. He occupied back his seat and updated the password watching Kavya attentively working on her desktop. Her dark brown eyes were constantly staring on the screen without even a single blink and her lips were poised between a suppressive smile and silence. It occurred to him that time stood still, and the soul of the world surged within him. But then—

“Hi Dikshit!” Ananya flushed a wide smile standing next to him. She had recently rebonded her hair and was curious whether if Dikshit  noticed the change.

“Hey, what’s up?” he flashing his eyebrows.

“I’m good. How’s your weekend?”

“Not bad.” he briefed. She noticed the dark circle beneath his eyes but didn’t felt like bothering him asking if he had a good sleep last night.

“Listen..” she faltered. “I was wondering.. if, uh, we can go out for coffee this evening after work or..” she faltered again “..or may be  how about this weekend?”

“That’s really  a good idea…” he emphasized.

“Great!”

“But you know what, I gave it up completely you know. Really sorry.” he winched, pretending apologetic. 

“You gave up coffee, I mean, seriously?” her eyes flung open in disbelief. More or less, she quite knew his obsessive interest on coffee.

“Yes. That’s unfortunate,” he shrugged. “my doctor’s been warning me since ages and now he’s clearly instructed me to avoid it. Gents problem you know.” he knew how bad he was at cooking stories, but still he tried pondered whether if that made any sense. Her face dropped. 

“We can still go for Karim Chacha’s chai though. Shall we?” it was pretty obvious she would refuse to ‘tapri ka chai’ on a crowded footpath right next to their office. Offer them a worse option rather than clearly saying no, that’s what he learnt in his management lessons.

“Let’s see.” she said deadpanned and excused herself.

He quickly finished quarter of his work and whizzed off hunting for Ayush in a different bay. 

“Why aren’t you picking up my call, asshole?” Ayush saw him from a distance.

“Bhenchod, isn’t that you who’s pinching that naive girl over and again after me?” he probed.

“Who are you talking about, Ananya?” Ayush laughed out loud. “She likes you bro. It’s an open secret.”

“That’s not the answer to my question. Is it?”

“I was just trying to help you.” he giggled. “On top of that, you need to move on man.”

“Screw you man. Don’t talk like aunties now.” Nobody screws Ayush. Nobody dares to do so. He’s tech-savvy. A Google intern. If anyone messes with him, he messes with his firewall.  He used to live, eat, sleep and poo in dark web for most of his time.

“Look at those dark circles, again, aren’t you sleeping well again?” 

“No, it’s just—”

“Just what?”

“Nothing. Just leave it! I just need to have—”

“Sex?”

“No, not at the moment. Perhaps, a cigarette will do for me now.”

“Even I think so. C’mon.”

They went to the smoking zone on a short break. That’t what they usually do—exhale the frustration, inhaling a bit of hope and whole lot of courage in each drag of puff ever since they joined this IT firm after getting their H-1B VISA repeatedly rejected. Friends who smoke together, die together —it was quoted on the wall. Ayush told him about some jugaad he’s working on to shift to Toronto later this year and asked him if he was interested. Dikshit replied in negative dragging in a very long puff and left.

Prior to lunch break He had summed up almost half of his work. Kavya was still working as attentively as before. Her work ethic and the elegance was a loud resonance to each other. The moment he thought, she stood up and came towards him.

“Hey, what are you having for lunch today?” she asked. That was quite unusual.

“Huh? Um, actually I didn’t even have breakfast today.” He did not intend to say that but it came out spontaneously.

“Oh my god. Seriously?” she said she had brought some home-cooked delicacy and asked him have it with her.

“I’m starving already.” he said even though he was not hungry at all.

They walked up to the Cafeteria. He ordered one ice latte and one espresso for him from Costa coffee. She offered him a dish of Shahi paneer. It was not the food but mostly the company that exited him much. The coffee was ready and his token number was displayed on the monitor. He went to fetched the coffee settling the bill. The moment he rushed back to his seat, he rammed with someone and the cold coffee flushed out of the cup. “I’m so sorry.” he yelled.

“What the f—”. Ananya yelled back did not even knowing it was him. Half of the people inside the cafeteria turned around. Her white tank top was painted with froth and coffee.

“I’m extremely sorry.” He wished he could disappear.

“No, that’s…that’s—” she faltered with irritation and anger.

“I can clean it. Let me bring some tissue.”

“No, that’s fine.” she said even though it was not.

“I’m sorry, I can clean it wait.” he insisted.

“I said that’s fine. Just leave it!.”

“Well, actually I do have cold coffee only. That’s why I—” he said as awkwardly as shit not sure of knowing what should he do or say. 

“Whatever!” she said, clearly climbing the Mount Everest of irritation, and shoved off from the cafeteria. He wished he could undo the whole event. Rabish passed by towards the billing counter and saw him standing there. “What happened Dik…Dik…Shit, a..any problem?” he said. For the first he didn’t get annoyed by Rabish’s stutter for spoiling his not-so-filthy name, making it sound like a bin full of  trash. Indeed, he felt completely otherwise.

“Nothing.” he responded unmindfully, feeling like a dick and full of shit.

[simrankaurblr]

How To Make Butter Paneer Masala in COVID Lockdown at Home

It is difficult to see the bright side during the dark days of the coronavirus pandemic, but the fact that most people prepare their food at home is one possible silver coating. 

Here’s I am going to share my tips on how to make paneer butter masala at home.

What's the Butter Paneer Masala? 

Ummmmm, the paneer butter masala. Is there an Indian dish more plain, classic and comfortable? 

Butter Paneer Masala is simply a vegetarian version of the popular Indian Butter Chicken, also commonly called Shahi Paneer or Paneer Makhani. In several Indian restaurants both meals (Butter Paneer and Butter Chick) use the same rich and creamy tomato-y sauce. This simple butter paneer is one of the most favored and popular in our home. 

Paneer is much style cottage-like feta, feta or halloumi, new Indian cheese. 

It's slightly chewy, milky, a bit "bounce-y."

Is that apparent? To a degree, I love paneer, which is irrational. 

Paneer is easily cooked in a foolishly delicious sauce of tomatoes, cream and rich spices. It consumes the warm, buttery sauce and strengthens the world. 

My tip on how to make paneer butter masala better than anyone else is to add ground almonds that convey wealth and flavor (and even an agreeable texture, if your blender is not extremely powerful). Serve with naan rice or hot basmati, and build more than you feel is needed

I've got a Vitamix, which is why my sauce is very smooth and pale orange-the purification of tomatoes there lightens the color more than a lower-powered mixer might, as more air is flaked into it. 

Where To Find Paneer 

Don’t wanna go out in this COVID pandemic? Don’t worry Paneer is easily made at home, it is simply made by adding citrus juice to boiled milk, then strained and pressed. 

If you don’t want to make paneer at home. It is easy to reach in most well-stocked food shops and certainly every Indian grocery store if you're looking for a quicker choice. 

How to make Butter Paneer Masala

4 tbsp butter

2 cups chopped onion

2 tbsp finely chopped garlic

1 tbsp finely grated fresh ginger

2 tbsp garam masala

2 tsp paprika

1/4 tsp cinnamon

2 tsp coarse salt

2 cups diced tomatoes

1/4 cup blanched almonds plus more for topping

3/4 cup heavy whipping cream

400 grams paneer cut in cubes

Chopped cilantro and sliced optional, for garnish

Homemade Butter Paneer really only requires a few simple steps. 

Here's how to make a simple butter paneer masala: 

Caramelize the onions in a saucepan or in a dutch oven. This is where an important part of the flavor is produced, so take your time. 

Stir in garlic, ginger and some of the Indian spices. Warming the spices gently for a few moments will develop them more deeply and make them more fragrant. 

Add the diced tomatoes and almonds, then simmer. This step allows them to soften and melt the flavors. 

Add the cream and blend together. Puréeing the sauce creates a creamy, dreamy, smooth and rich sauce.

Add the sauce back to the pan to simmer, then add the paneer. It only takes a few minutes to simmer gently, and before you know it, the paneer is full of creamy, rich flavor. 

And It’s ready to serve. Enjoy your Butter paneer with your family. 

[hotelcomfirtinn]

The Scrumptious Taste of Indian Food will keep you Vigorous

Today, I am going to tell you about Indian food and especially about the pure vegetarian foodstuff, that how delicious food items there are and how much healthy these are for us. India is famous for its culture, several types of language and many religions. People love to eat vegetarian food, which is a complete source of healthy food and doesn’t harm any bird or animal. In this nation, there are thousands of vegetarian dishes all over and some of them are popular all around the world, Indian’s settles down all over the world and they make this Indian food famous widely. The creativity of Indian Chef’s and other people, who are curious to cook good food, makes the meal extraordinary and delicious by experimenting. Mostly the taste of Indian Food is a spicy little bit, but every corner of the nation people would like to eat their favorite food item, which is quite famous at that place. Like the ‘Sarso Da Saag and Makki ki Roti’ from Punjab, Dosa from the south Indian states, Biryani from the state of Tamil Nadu and most famous food item comes from the Gujrat, which is the hub of producing the delicious food item like, Dhokla, Fafda, Thepla, Khichdi, etc. So these are food items from just a few states of India, so you can imagine how many dishes there must be which are tasty and healthy for all of us.

As you know that India is a hub of spices and especially south India is the most suitable climate for the extreme growth of spices. Some years or decades ago, India is the importer of black gold known as a dash of black pepper. There are lots of benefits to this black peeper and have quality ingredients inside it, which makes it more expensive. So all the Indian foods, which are healthy or delicious for us use these kinds of spices to increase their flavor. The natural flavor of these spices, keep you energetic and don’t you harm like the preservative you have seen in the market. This is also known as the slow poison or sweet poison, which is enough to kill you or put yourself to the hospital.

At the occasion of any auspicious work Indian likes to eat sweet, this might be home-based. Indians like to eat sweets and they have extremely huge varieties of sweets and most people like to eat homemade stuff.

The food pollution in India is already spreading and to reduce it, farmers are doing organic farming to reduce the ratio of deaths due to this harmful chemical and pesticides inside the food, which looks better but we can’t survive more by taking this inorganic food. The shining look of the fruits and vegetables makes them attractive, and to give them this kind of shine and immediate growth there is the use of harmful preservatives and bad climate. But there are a few restaurants, which are completely hygienic and serving best for their clients to make them feel healthy and vigorous.

A healthy diet is the need for anyone to keep them always energetic and hunger less, so the Indian Pure Vegetarian Restaurant is a good choice to eat well. I must suggest the list of delicious Indian Food, which will be enough to keep you vigorous all the time. You should keep in mind, that the food must be vegetarian through which you could help you to find the taste of Indian crispy spices. These spices make your meal amazing by its look and its sense of taste.

•    Red Kidney Bean Curry

•    Dum Aloo

•    Paratha

•    Pulao

•    Paneer Tikka Masala

•    Naan

•    Masala Chai

•    Jalebi

•    Ghewar

•    Pathrode

•    Kofte

•    Coconut Ladoo

•    Gajar ka Halwa

•    Masala Dosa

•    Khakhra

•    Falooda

•    Kheer

•    Litti Chokha

•    Papri Chat

•    Pav Bhaji

•    Rosogulla

•    Shahi Paneer

•    Sepu Vadi

•    Kachori

•    Aloo Matar

If you are not Indian and know have any knowledge about Indian food, and then you can find out every single recipe on the internet. This could be helpful for you to be known about Indian food street. If you want to cook it, you should collect information from YouTube, which may assist you to keep everything under your control in your kitchen.

We all are a human being and we live in Mother Nature, so we should have to keep this place pollution-free, clean and green, which would help us to farm the organic crop. So, if you are curious to eat the delicious Indian vegetarian food, and then a restaurant in Hotel Comfort Inn at National Highway 21A must help you. This restaurant will provide you the long-listed menu with superior quality and provide you the great taste, flavor and a healthy diet.

[parchaayi]

exactly &when u both just hold on tight ?? when ur comfortable af and feel that warmth & softness yES. tbh i've never really tried indian cuisine (should defs rec me some). mood at brain tho HAHA i love those pairings!!!!!!! some of them theyre kind of so.. unappreciated in a way??? (ronarry flonks and tedromeda i feel !!) hmmm do u prefer romantic or platonic relationships? ty and hope ur day/night is wonderful like u !! //lowkey(highkey) forgot to read the impt details &just signed 🌟rifp -pss

ahhh yes, it’s like a blanket of sunshine isn’t it? today i went out to sit in the sun with my mom and it was so lovely it was soo comfy and nice. omg friend ur missing out u should!!! try out some of the paneer dishes - shahi paneer w naan is my fave - and chicken biryani - im vegetarian myself, but my fam tells me it’s wonderful. quick random fact i’m the only one in my whole clan who’s vegetarian. when will ur fave ever

i knoooow we need more content for them! ronarry is the light of my life tbh going back and reading the books…… goddamn i love them

i like both! as for preferences….. lmao i can hardly maintain platonic relationships romantic relationships are completely out of question lmao

!!!!! thank u so much lovely, hope u have a beautiful day!!!

[latesthomeappliancesindia]

How To Make Your Cookware Look Like New Again

A plate full of butter chicken, a fresh batch of brownies, shahi paneer with butter masala or just a bowl full of Alfredo pasta, all of these mouthwatering dishes are so flavorsome but are only too good to be true because when you are done eating, they will cause an absolute mess in your cookware.

After need an extra hands-on time to get them clean. Here, you will find some really handy cleaning hacks that will make your cookware look like new again!

        I.            Use vinegar and baking soda:

When in doubt about how to make your cookware shiny, use vinegar and baking soda as rule of thumb. They are not only extremely effective but they also help a great deal in removing burnt marks, oil and other grease that the food leaves.

      II.            Use sugar cubes:

Just like vinegar and baking soda, you can use sugar cubes to clean the mess on your cookware. The hard edges of the sugar break down the tough stickiness of food from your cookware. When you start scrubbing the cookware with sugar, just remember to remove any extra liquid.

    III.            Opt for aluminum foils:

Yes, you heard that right. It is cheap and works well with all types of cookware. The hard edge of metal helps you to remove all the stickiness of the food without consuming much time and energy.

     IV.            Use chainmail scrubbers:

These not only help you in removing the food stuck to your cookware, it also helps you to remove the iron rusts. It clears off the rust without even adding any salt or sugar scrub.

       V.            Iron wool to the rescue:

There’s another cleaning instrument that you can use to get rid of iron rusts on cookware which is iron wool. It strips down all the rust from surface really fast.

    VI.            The Ketchup formula:

We know you will be very skeptical about this one, but the ketchup really helps! The acid in the ketchup works wellon the stains of the cookware and makes them look as good as new. Believe us, this one is a winner!

   VII.            Use potato, coarse salt and oil:

This technique is really simple; all you have to do is cut the potato in half. Sprinkle coarse salt over the cookware and place the cut side of the potato upsidedown on the pan and start scrubbing. Apply a little pressure. Once done, pour a small amount ofoil and use a clean tissue to remove all of it. Keep the pan over the heat for half an hour to wipe off the excess oil after that and voila! Your cookware looks as good as new now!

Just in case you are looking for more efficient ways to clean your cookware and make them as good asnew again, check out our IFB kitchen cleaning essentials,with a complete range of cleaning supplies here. Now, you can make your cookware look like new again in the most hassle freeway possible, by using the latest range of IFB dishwashers.

[tuckeat]

Top 10 Popular Indian Food in Cary Nc | Blog By TuckEat

India is a diverse culture so does its dishes. When we move from North to South of India, the taste and variety of foods change, this is the uniqueness of Indian dishes. Indian dishes are generally known for their flavor, spices and great taste. It is a fact that Indian dishes are so amazing in taste that, with their aroma only you will have watering-mouth. So, I too will not give you a long wait,

Let have a look into the top ten amazing Indian dishes

Kadai Paneer: Kadai Paneer is also known as “Shahi Paneer”. This dish is part of Mughal cuisine. It is generally prepared with tomatoes, onion, garlic, ginger, and yogurt in curry with the addition of paneer (cheese) pieces of cube shapes in spices. You can enjoy along with Roti (Indian Bread), Naan or Rice.  

Tandoori Chicken:  Tandoori chicken is a famous dish which was originated in Punjab. It is prepared by roasting chicken marinated in spices and yogurt in an oven called “Tandoor”. People prefer to take it in a starter or the Main course.

Biryani:  Briyani is a veg and Non-Veg dish both. It is prepared in all parts of India but most famous are in Delhi, Hyderabad. It is prepared with half-cooked rice, spices, and vegetables. In place of vegetable meat of (Chicken, beef, lamb, prawn or fish) are mixed for non-veg taste. You can enjoy it in a main dish. One of the best biryani in cary you can get it from Biryani maxx.

Channa Masala:  Channa Masala has a different name like Channay, Chole Masala or Chholay. Channa is chickpea. They are soaked in warm water before preparation. Species like Garam Masala, red chilly power are the main ingredient in this dish. Onion, Tomatoes, Ginger are additionally mixed in this dish to make it awesome taste. You can eat along with Roti or Rice.  

Malai Kofta:  MalaiKofta is a vegetarian dish that is prepared with vegetables and spices. Kofta is made with a smashed paste of vegetables like potatoes, beans, peas, leafy onion. In addition to vegetables, paneer (Cheese) are mixed in the vegetable. Malai is prepared with tomato juice and spice powder.  

Masala Dosa:  Masala Dosa is a south Indian dish. It is crunchy and full of amazing taste. Dosa is prepared with the help of Rice, Lentils. The size of Dosa may vary from small to bigger. In Dosa smashed, boiled and fried vegetables are filled. Vegetables like potatoes, tomatoes, green chili, onion. Masala Dosa is served with Chutney (Sauces) and sambhar. Sambhar is made of lentils and mixed green vegetables.

Mattar Paneer:  Mattar Paneer is a North India dish, which is prepared in the northern part of India. It is cooked with the help of Green Peas and Paneer(Cheese). For gravy tomatoes, onion, garlic, ginger, green chili are needed. They are cooked in gram masala which is a mixture of different spices. The taste and aroma of this dish is just amazing, you can eat with rice or roti or naan(bread).

Butter Chicken:  Butter Chicken is a popular dish in India. It’s a special dish for non-vegetation people. It is also known as “MakhaniMurgh”. For its preparation chicken is marinated for several hours in a mixture of yogurt, lemon juice, red chili powder, salt, garlic ginger paste, and garam masala. Marinated chicken is then fried or roasted. Fried chicken is then cooked in a sauce of tomatoes, onion in a pan with the addition of various spices like Cardamom, cumin, cloves, garam masala, etc. Butter chicken is taken with Rice and Roti, or Naan (Bread).

Indian Fish Curry:   Indian fish curry is also known by the name “Malabari Matthi Curry”. This dish is mainly eaten in the southern and eastern parts of India. Fish is marinated in turmeric, salt, red chili powder, ginger-garlic paste. The curry is prepared with onion, tomatoes, curry leaves with adding coconut milk and spices. Then fried fish is poured into the curry. This dish can be eaten with Rice, roti (Indian Bread).

Dal Makhni:  Dal Makhni is a famous and popular dish in Northern India. It is prepared with whole black lentil, red kidney beans, butter, and cream. Spices like coriander powder, red chili powder, methi leaves are used. You can enjoy Dal Makhni with Garlic Naan, Naan or Rice.

Various other dishes are popular and heart winning in India. I will come again with some other fantastic dishes, till then you can enjoy the dishes describe above, and, let me know how was your experience and memory after eating the dishes in the comment below

[anoopkam]

If you ask which are my all time favourite spots to eat, then a name you’ll definitely hear from me is Hotel Highland, in Manjalikulam Road, Thampanoor, Trivandrum… For those who are unaware, Highland hotel has been around in Trivandrum for decades and back in the golden days when Malayalam film industry used to operate entirely in Trivandrum, the hotel has been a regular shooting spot for whenever there is a scene taking place in a hotel… One example I can give is that old famous movie called “August 1” which had quite a number of hotel based scenes and most of it were done in this hotel… It has been a hub of not only film crews but also politicians, beaurocrats, you name them… 🙂

Original Hotel Highland

Hotel Highland Park

My parents have been taking me there for as long as I can remember and it is still one of our preffered spots even today… Not much has changed there over the years… The menu still remains more or less the same… The only change which was a major one in fact was that they opened up another hotel called Highland Park in the same road, opposite to it… The difference is that this new place has a vegetarian multi-cuisine restaurant as opposed to the original Highland, where you get all options i.e. City Queen and City Green restaurants respectively, I guess to distinguish between the two…

The food thats available in these restaurants is what I consider to fall under the classic food culture of Trivandrum and what I love about the places is that they have managed to stick to it even today… For this particular instance, what I am writing about is about my recent visit to the City Green restaurant at Highland Park… The menu of City Green hasn’t changed as well for decades… Hence, since this was a visit after a while, I went for my favourites from their menu… These are the Cream of Tomato Soup, Vegetable Spring Rolls, Paneer Pasand along with Naan (went for Mughlai Naan as opposed to the usual Butter Naan)… Then as takeaway, we got a couple of Bhaturas and their Chole Masala…

Cream of Tomato Soup

Veg Spring Roll

Mughlai Naan

Paneer Pasand

Bhatura

Punjabi Chole Masala

Now coming to the food… The first thing to arrive was obviously the Cream of Tomato soup… This is basically the all time classic soup which you can get in practically any multi-cuisine restaurant in India… The version here is exactly how we used to get since years ago, which is a thick tomato soup topped with cream and fried diced bread as shown in the pic…

The soup turned out to be exactly as one can expect… Great rich taste of tomato and cream along with the crispy fried pieces of bread… For those who are too young to remember, there used to be a time when restaurants in Trivandrum used to use a bit of tomato ketchup along with the tomato puree for some extra tomatoey kick to it… This place seems to still do that based on what I could make out from the taste 🙂 Also the size of the bowl is bigger than what we see in the new restaurants here and the soup is filled almost to the brim, just like the old days… A time-capsule indeed 🙂

After the soup, came the vegetable spring-roll… Spring roll is something we get every time we see it in a menu and is the absolute favourite starter for both me and my mom… Unlike the original vietnamese version, the indo chinese version is usually done by sauteing the vegetables you typically add in a fried rice or noodle dish with some ginger and garlic and some soy sauce and then wrapping it in pan cake made up of either refined wheat flour or corn flour and then fried to crisp… Its served usually with a spicy and sweet garlic based sauce… Here in this one, they used refined wheat flour pancakes, like how it has always been until the maida-police started showing up 🙂

To be frank, this particular version of the spring roll is my favourite and what I consider to be the absolute best indo-chinese style vegetarian spring roll in the world… This is because, I have had similar spring rolls from wherever I have been in the world so far and nothing comes even close to this one for me… The pancake on this one is a thick pancake unlike the wafer thin ones we find in many of the “modern” places… The pan cake contributed into the flavour profile of the spring roll, which is why the thickness helps (I mean, if you can’t taste the covering, why bother making a roll, rt?) Also, the amount of soy sauce to seasoning in the filling is simply perfect in this one, unlike in most places where I find the soy and/or other sauces that they add to be overpowering, preventing me from tasting the vegetables… The vegetables in the filling remained crunchy and so, crunchy vegetables with the crispt crusted pancake together makes it a perfect roll… Another thing is that unlike many of the places, they don’t put in any noodles as part of the stuffing… There is a noodle spring roll option in their menu, but if you ask me, the noodles really doesn’t belong in a spring roll… The dipping sauce has a lot of garlic in it and they seems to be using Szechwan pepper for the spice component of it (Taste-wise it feels like a combination of the Szechwan sauce and the Hot Garlic sauce)… So, if anybody is there who haven’t tried the spring rolls from here, then I strongly suggest you do… 🙂

Btw, in the menu of the original Highland hotel restaurant, City Queen, you will find both veg and non-veg options… However, when it comes to the veg option, I felt that the one in City Queen is not as good as the one they serve at City Green… Just my opinion… Feel free to try and reach to your own conclusions…

So, after the starter, the main course arrived… I had ordered for a Mughlai Naan and their Paneer Pasand along with it… I guess its a new addition to the menu as I don’t remember having seen it listed before… Usually I take either butter naan or roti or the kashmiri naan along with the paneer pasand…

It came as shown in the pic… Its basically your regular naan topped with some butter and a sauce made with the mughlai spices and grated paneer… They also seem to have sprinkled some chopped coriander leaves and green bell pepper (capsicum/shimla mirch) to it on top as well…  If you ask me, it felt as if they made and blended a version of the shahi paneer curry and applied on the naan 🙂 The reason I say that is because, I could taste that typical shahi gravy which is the almond-cashew-melon-seed paste made with fresh yogurt and then having some saffron infused into it as well… So, if you have had shahi paneer before, then imagine that reduced and mashed lightly into a coarse paste and then smeared on top of the naan 🙂 To be frank, I didn’t like this one, but do feel free to try for yourself… 🙂

Then along with the naan came the Paneer Pasand curry… This particular dish is by far my favourite paneer dish… I simply find it to be heavenly and again, just the spring roll, I consider this too, based on my experience to be the best version of the same in the world… I am yet to find a better option than this… If you know one, please feel free to let me know… From what I could make out, this dish is made by toasting slices of paneer with a filling made up of potatoes and dry fruits (mostly dry fruits and very very little potato – just enough to hold them together that you almost don’t taste the potatoes in it) sandwiched between them… Then they finish it in a sweet yet flavourful almond-cashew-cream sauce and serve as shown in the pic…

The sauce is quite sweet but yet has the complex flavours of the masala infused in it… I have had other versions where they use either a creamy and rich tomato and almond based sauce and I have had versions were they use fried onion paste as well… This particular version is sweeter than the others and its uses cream instead along with the nuts ground into it… The stuffing appeared to have almonds, cahews, pistachios, tutty-frutty and cherries in it and as you can see, each of these paneer sandwiches is topped with a piece of pineapple (pickled in a lite sugar syrup) and a whole cherry held in place with a toothpick 🙂 Altogether a dish so rich that its fit for the mughal emperor and ofcourse fit for any celebration… Only downside is that if you don’t like sweetness in a curry then you probably won’t be able to enjoy this, which is why I guess that the waiters do warn the customers of the sweetness when they take the order…

That was it for the meal, I mean clearly, because of the sweet curry, I didn’t feel the need to order any dessert…

Now coming to the take away, Chole-Bhature is my grandma’s favourite vegetarian thing to eat… So, if a restaurant we visit has that in the menu, then automatically we order it as take away for her… Now, ordering this one here is a bit tricky because there is no such thing as Chole-Bhature in the menu… Here, in order to have the same, we have to order the Bhature and Chole Masala seperately… This can become a problem if you are capable of eating only one bhatura because then the 500ml portion of the curry becomes too much for you… Anyways, one again, just like the spring roll, I can say that this combination of their Bhature with their Chole Masala is the best chole-bhature that I have ever had… I mean, I have had the same from Chennai, Bangalore, Mumbai and Delhi and I am yet to find anything thats better or even close to the version they serve here…

Regarding the Bhature, I guess because they serve it piping hot on a banana leaf and in case of take away, they wrap it in the same condition in a banana leaf, the Bhature gets infused by the flavour of the banana leaf… This coupled with the seasoning in the dough makes these Bhature enjoyable as it is, without any curry with it (especially when you do take away as thats when you get the maximum banana leaf flavour in it)… I find this to be a unique characteristic of the Bhature from City Green…

Now, coming to the chole masala… This is hands down my favourite version of the punjabi chole masala… A thick curry with perfectly cooked chickpeas in an amazing onion paste and tomato puree based gravy cooked with coriander leaves and a spice mix thats just mindblowing to taste… They serve it topped with some pieces of freshly sliced tomato, onion, a green chilly split into two and a slice of lime…

The best way to eat this in my opinion is to squeeze the lemon on top of the curry and then with a piece of the bhatura, scoop in some of the curry with some of the chickpeas and then push in around half of the tomato slice and then one or two (depending on size of the morsel you are taking) rings from the onion (optional: add a bit of the chilly) and then put the whole thing in your mouth 🙂 As I said, this is my favourite chole-bhature and I am yet to find a better version than this… Again, if anybody knows a better one, please do let me know…

Altogether, its a reaffirmation of the fact that classics are called classics for a reason… No matter how many fancy and modern places come up serving equally fancy and modern food, the classics will still continue to be enjoyable forever… This is why you see places like Highland still standing strong serving the same timeless classics… 🙂  🙂

Hotel Highland – City Green : Veg Classic If you ask which are my all time favourite spots to eat, then a name you'll definitely hear from me is Hotel Highland, in Manjalikulam Road, Thampanoor, Trivandrum...