Lifestyle Archives - Page 20 of 38

Can You Handle Drunken Pickles?

July 3, 2017 Loknath DasCan, Drunken, Handle, Pickles?, You

We’ve been doing all sorts of fruit — but there had to be a way for us to expand our horizon. As we pondered our favorite food trends as of late, pickles came to mind. Could it be done? What would be soak them in? Is this taking the pickle trend TOO FAR? (Hint: at Delish there is no such thing as too far!) We settled on a play on the classic pickleback: a combination of whiskey and pickle juice, perked up with some dill and red pepper flakes. We tend to lean…

Cooking Up Masoor Dal: From Masoor Musallam to Sabut Masoor Khichdi

June 30, 2017 Loknath DasCooking, Dal, From, Khichdi, Masoor, Musallam, Sabut, to, Up

“Can you tell me the origin of, Yeh mooh aur masoor ki dal?” pings my friend Gautam Babbar from Vienna, one fine evening. It’s a muhavra that has been bothering him for a while. Now, it’s bothering me as well. Hence, this piece. The idiom obviously suggests that “Masoor ki Dal” must have been held in rather high esteem at some point so that a lowly creature aspiring to the lentil could be derided thus. Some accounts suggest that it was once dubbed “mallika masoor”, the queen of lentils, because it was favoured by…

Gastropubs and the Rise of Casual Dining in India: History and its Trend

June 30, 2017 Loknath Dasand, Casual, Dining, Gastropubs, History', In, India, Its, of, Rise, The, trend

India’s experimental artistry can be witnessed yet again, in the form of a fusion of fine dining with the casual aura of a pub or an innovative encapsulation that has become a favourite among its diners. With burgeoning consumer demands, hunger for exclusivity and desire for comfort food, gastro pubs have become the places to head to when eating out. It’s like a double-edged sword, offering not only deliciously scrumptious food but also an ambience that is capable of bestowing upon you an unforgettable experience. Whether it’s the “selfie corner” or the dance performance…

Velu Military Hotel: Feast on Chettinad Food at This Iconic Chennai Eatery

June 29, 2017 Loknath Dasat, Chennai, Chettinad, Eatery, Feast, Food., Hotel, Iconic, Military, On, This, Velu

If there’s one thing that irks true-blue Nattukottai Chettiars it’s how their cuisine has been misrepresented in restaurants across Chennai and Bengaluru. Chettinad cuisine is not just fiery but is a highly-evolved cuisine where subtle flavours hold the key. Today Chettinad has become synonymous with restaurants that serve spicy non-vegetarian food. Not long ago, such restaurants were branded as Military hotels in Chennai and Bengaluru. While many of Bengaluru’s iconic military hotels have survived, Velu Military hotel is one of the few restaurants that hasn’t shed its ‘military’ suffix in Chennai. Many Chennai historians…

Dal Makhani History: Punjabi Recipe That Revolutionized The Face Of Black Lentils Forever

June 29, 2017 Loknath DasBlack, Dal, Face, Forever:, History', Lentils, Makhani, of, Punjabi, Recipe, Revolutionized, That, The

The non-vegetarians across the country can’t thank the inventor of the Butter Chicken enough, for bestowing upon mankind the ever-so creamy and sumptuous delight. The vegetarians on the other hand, echo similar sentiments about Dal Makkhani. Now for those who are a fan of both the delicacies, we’ll make the job easier for you. Did you know that both the dishes were the brainchild of a single man, who came up with the lip-smacking recipe(s) in a bid to make his ingredients last longer. It is said that Kundan Lal…

Boondi: The Rajasthani Drop-sized Gram Flour Balls Perfect for Both Sweet and Savoury Delicacies

June 28, 2017 Loknath Dasand, Balls, Boondi:, Both, Delicacies, Drop-sized, Flour, for, Gram, perfect:, Rajasthani, Savoury, sweet, The

Come Tuesday and our hearts can’t stop craving for the sweet boondis and boondi ke laddoo, especially the ones given as part of temple offerings. Said to have originated in Rajasthan, boondis are deep fried chickpea or gram flour droplets (boondi in Hindi means droplet), sweetened with syrup, and are an essential part of several auspicious occasions in many parts of northern India. Chef Sadaf Hussain, contestant of MasterChef India 2016 says, “The origin can be traced to cities of Rajasthan where the locals used fried chickpea flour, and added sugar, to make it…