A Ladakhi / Tibetan pasta soup. In the cold, nearly desert-like conditions of Ladakh, India, there are few vegetables available, and the meat is Yak or lamb meat. As in most Western countries, a warm filling soup, makes a simple meal, fulfilling and satiating, to combat the cold. Chutagi is ideal for winter and autumn....
A variation on many rice Khichadis that India has, this one is from Orissa located on the East coast of India. This is a festival recipe, one of the 56 dishes ( Chappan Bhog) cooked for the festivities of the God Jagannath in Orissa. It is one of the few khichadis that incorporate vegetables &...
Par’nd Poori. These donut-like buns are without a hole and has an airy secret pocket inside. A treat for us kids. On our few memorable trips to my granny in South India-Mangalore, a neighbour was making it for us. These were also called biscuit buns as they have crisp edges and crust. I just love...
Kanda “khekda” bhaji After months of heat in Pune summers, the first wild tropical rain comes down dramatically. Strong gusts of wind blow up the dust (sometimes roofs of houses too), then heavy showers often accompanied by rolling thunder and hailstones! Our penthouse flat had wide slanting windows in every room to look out onto...
Certain fixed days of a week or some holy days as per the Hindu calendar, some people fast in India. On such days some fast just with water, fruits, and tea, but others call it a “fast” and just eat differently. No garlic and onions are allowed, but things like sweet potato and potato, cucumber,...
Poona Guest House Pulau Poona Guest House was established by the renowned silent film producer Nanasaheb Sarpotdar in Pune (1935). He died young at 44, but not before he produced 40 odd silent-films, introducing quite a few renowned actresses to the Bollywood film industry! Nanasaheb had started this famous lodging & boarding house primarily to...
Lacy Rice Pancakes These pancakes from South India and Sri Lanka, are unlike any other you must have ever eaten. Pure white, light, crisp and lacy at the edges, fluffy and unctuously spongy at the center. Appams are traditionally eaten with curries for breakfast, lunch, or dinner. Their spongy centres sop up the curry like...
