Category: Food

Every now and then, a movie scene featuring food comes along that makes your mouth water… either because it makes you hungry or because it makes you want to puke. I thought this we’d look at both so I’ve got two Top 5′s for you, my dear readers. Let’s start with the good stuff. Bon appetite!

The Best of Them All

Fried Green Tomatoes

At the end of the flashback scenes in this film, the diner serves up what looks like some of the best BBQ I’ve ever seen! Unfortunately, I can only put it at number five seeing as the meat used to be attached to the bones of Ruth’s abusive ex-husband! However, if I ever did go cannibal, this is the way to do it.

Harold & Kumar Go to White Castle

There is nothing better than a much anticipated feast at the end of a night of booze, drugs, debauchery and Neal Patrick Harris! About three-quarters of the way through this film, my mouth was watering for that plate stacked with 30 of those mouth watering little burgers!

One Upon a Time in Mexico

Puerco Pibil… this dish looks amazing but it’s the way Johnny Depp talks about it in the film that makes me want it all the more. The good news is, the DVD features a 10 Minute Cooking School in the Special Features that actually shows you how to recreate this dish.

European Vacation

Could not score a good image for this one unfortunately! On the plane ride over to their doomed vacation across the pond, each of the Grizzwolds nods off into dreamland and imagines their own vision of the perfect European Vacation. Audrey’s has to do with food and featured one of the greatest smorgasbords in movie history. Unfortunately, you have to eat quick because the courses change every 15 seconds. Well, that and you might explode from overeating… but it sure would be worth it!


The prison feasts cooked up in Goodfellas ALWAYS makes me hungry. I think it has something to do with the way Paulie cuts the garlic thinner than paper with a razor so it dissolves in the pan. I hear the sauce has a little too much onion but that it’s still a pretty damn good sauce!

The Worst of Them All

Napolean Dynamite

I don’t know about you but, the first time I watched this movie, I get sick watching Uncle Rico eating what appears to be a microwaved steak sitting in a plate of it’s own juices. I’d actually rather eat Tina’s ham out of the grass (actually I am a vegetarian!!!)

The Matrix

So, this is what they eat on the Nebuchadnezzar. Dozer, in the film, says, “It’s a single celled protein combined with synthetic aminos, vitamins and minerals. Everything the body needs.”  I tend to share Apoc’s opinion… it looks like snot! And probably tastes like it!

Cast Away

You have to put yourself in the film for this one. At the end of the film, after Tom Hanks has been rescued, he’s in a suite of some kind with officials from FedEx. Now, he’s spent the past several years trapped on a deserted island and the food spread they put out includes shrimp cocktail and a fruit plate??? That’s just mean, man.


With my “BEST” list (above), I’ve proven that I’m pretty much on the fence when it comes to cannibalism. However, eating good BBQ is one thing. Carving up your teammate and roasting him on an open fire in the middle of a frozen tundra is something else entirely!

Indiana Jones and The Temples of Doom

For a while there, I was feeling a little bad for working Indiana Jones films into too many lists. Now, I’m kind of curious how many times I can do it! Especially under these circumstances, when it’s totally deserved. I mean, you’ve got your monkey brains, eyeball soup and let’s not forget snake surprise. What’s the surprise? That you’re not going to feast on the dead carcass of a giant snake but rather eat all the slimy little ones that were boiled in it’s guts. Y-U-M-M-O!

So, what movies make your mouth water… for better or worse?


There is a side to the twin cities that few tourists venture to see, but most locals guard zealously, preserving a piece of history that has its own fan following: the simple Irani chai, served in Irani cafes, the sweet tea served in tiny cups.

The 17-km stretch between Shah Ali Banda in the Old City and the Clock Tower on SD Road in Secunderabad is home to 29 such Irani cafes, all serving their own version of the hot beverage that was first made popular in India by the British. These cafes may be bravely facing the onslaught by the Baristas and Cafe Coffee Days that have mushroomed at every corner today, but they still are a part of the city’s wallpaper, married to its population and culture.

A tour of the city’s Irani cafes, in a quest to savour the famous Irani chai, could begin at the Shah Ghouse Restaurant at Shah Ali Banda. A few paces along, near the calm courtyards of the Mecca Masjid is the Farasha Irani Cafe, and tucked away in a corner of Machli Kaman is the Shahrah Cafe.

And opposite the large white domed Afzalgunj Masjid, a little further on, is the New Grand Hotel. “My ancestors came from Yazd in Iran on a ship and reached the port city of Bombay,” says Jaleel Farrokhroz, the proprietor of New Grand Hotel. “From there they moved to Pune, and later set foot in Hyderabad,” he adds. Farrokhroz claims that the New Grand Hotel was the first Irani cafe in the twin cities and was established in 1936. “Hyderabadis love all things sweet, rich and fattening,” he smiles. “It is a part of Hyderabadi culture,” he says, adding that there is no substitute for Irani chai, which refreshes the weary and energises the weak.

According to Farrokhroz, tea in Iran was made with tea leaves and water and contained no milk. A large granule of sugar was tucked behind the cheek, and tea was enjoyed in small sips. The new settlers from Persia, he claims, realised that they needed to add something native in their new homeland. And so, milk and sugar were added to the original recipe and Irani chai as we know it today, came to be born.

But leave the Old City behind, paying heed to the changing landscape that moves from tiny momand-pop stores to large supermarkets and Hellenic named apartment blocks. Arrive in the swankier Banjara Hills, Road no. 11, and opposite Care Hospital, and come upon another Irani oasis in the form of Sarvi Cafe. One of the more modern Irani cafes, it is a far cry from the old signature wooden chairs and tables, with its yellow tiles and new furniture. This cafe houses a bakery and a take-away counter, catering to those always on the run.

“Sarvi in Farsi means greenery,” says Mirza Ali Sarvi, proprieter of the Sarvi cafe. “We started 25 years ago and have three branches.” He ponders for a few moments as if to align his thoughts and continues, “The best thing about Irani chai is that it is within the reach of the common man.”

The British, he adds, were fastidious in their management of tea estates, raising the bar on its quality every year. He rues the changes from then, saying that the quality of tea dust and milk have both deteriorated. Add to that the craze for skimmed and low fat milk by the younger generation, who also dislike malai, and this changed the original rich taste of the chai.

But back to the quest for the favourite Irani café haunts, and after negotiating the tricky traffic from Cafe Sarvi and arrive in the 200-year-old city of Secunderabad. Near the Clock Tower on Sarojini Devi Road is Garden Restaurant. “Iranian migrants chose Hyderabad as their home because both Urdu and Farsi were the lingua franca,” informs Kazim Khorrami, who established Garden Restaurant in 1952.

Irani chai, he says “is very different from the tea you get in Udipi restaurants and darshinis. Udipis add 3-4 litres of water to every litre of milk. They pour milk, water, tea powder and sugar in the same vessel and as soon as the colour changes they take it off the stove. They don’t let the tea brew,” he explains.

A characteristic of the old Irani cafes is their charm. The owners, the murmur of the old and the young customers, the rustle of newspapers, the lack of fancy decor and the old but serviceable wooden furniture, and tea cups on every table. For some, this atmosphere is soothing and comforting, reminiscent of times spent relaxed. Mujtaba Hosayn, a 24-year-old avid tea drinker from Malakpet says, after a long day at work, the only way to calm my mind is by drinking a cup of Irani chai.”

  • It takes 5 litres of boiled milk, 6 litres of water, 300-400 grams of tea dust and 1.3 kgs of sugar to make 100 cups of 90 ml each. Tea dust and sugar are added to the water, and boiled for twenty minutes, forming a decoction
  • This decoction is filtered into another container to remove traces of the tea dust
  • Milk is boiled separately for 45 minutes in a samovar — a copper container with a spigot at the bottom. After it reaches boiling point, the milk is left to simmer further for 2 hours, till it condenses and is rid of its water content for the most part
  • A cup of Irani chai is made of equal parts of the condensed milk and the decoction
  • Sugar is not added to the milk while condensing as it caramelises, changing both texture and taste

Enjoy the tea Hyderabadi style and lift up your spirits!!!

It’s Wednesday and half way to the weekend, so I have decided to do a cocktail list. I am a great fan of cocktails and have many a messy cocktail evening. In this list I will introduce you to the best version of each recipe for 10 classic cocktails. The recipes come from my a search of cocktails and David A. Embury, the author of the finest book on cocktail making: The Fine Art of Mixing Drinks. I strongly urge any person interested in cocktails buy his book – it is unsurpassed. This book is so sought after that you will rarely find a copy for less than $200 US (it is a basic paperbook format). Fortunately for two lucky people, it is currently available on Amazon for $120 and $161 (both are used but good condition).

Aside from glasses, you will need some kind of hard object for squashing fruits in the glass (this is called a muddler). You will also need a cocktail shaker (a large lidded jar will do if you can not get a cocktail shaker), a tall glass, a stirrer, and a strainer.

Some things to note about cocktails: a true cocktail will never include milk or cream. Additionally, none of the cocktails below use vodka as the aim of a cocktail is to enjoy the flavored spirit and vodka is a raw spirit – if you must have vodka, stick to a a vodka and orange – don’t waste expensive cocktail ingredients by mixing them with this bland spirit.

One final word of advice: the images in this list are almost all over-garnished – please use the instructions in the list, not the images as a guide for the finished result. We are trying to make fine drinks, not fruit bowls. Oh – and I challenge each of you to try at least one of these cocktails this weekend!

Tom Collins

1 tablespoon sugar syrup
Juice of 1 medium lemon
3-4 ounces of gin (2 measures)

Stir all of the above together in the Tom Collins glass (see image above) and add 4 ice-cubes. Fill with soda water, stir again, and serve immediately. If you use Old Tom Gin (see below), use half the quantity of sugar syrup.

Originally a Tom Collins was made with Old Tom Gin which is a sweetened type of gin. Unfortunately it is not seen often these days so we have to substitute regular gin and sugar syrup. A collins is served in the tallest glass used for cocktails which is, appropriately, named a Tom Collins glass. It will normally hold 12-16 ounces.

Mint Julep

In a tall bar glass (this is not used for serving – just mixing) put 1 tablespoon of sugar syrup, a dozen young mint leaves, and 2 or 3 dashes of angostura bitters. Bruise the mint gently with a muddler and blend the whole mix by stirring and pressing slightly (do NOT use a blender). Do not crush the mint leaves or it will release bitter juices. Pour 2 ounces of Bourbon over the top.

Remove julep glasses from the refrigerator and fill with crushed ice (being careful not to touch the glasses with your bare hands. Pour the julep over the top and stir for a few minutes. Add some more ice and top with enough Bourbon to fill the glass to 1/4 inch from the top. Insert two long straws and decorate with sugared mint leaves and serve.

Everyone has their own take on the julep (particularly the mint julep) so it can be very controversial to present a recipe as the “best”. Nevertheless, I think after tasting you will agree with this one.

Gin Sling

1 teaspoon of sugar syrup
2 teaspoons of lemon juice
3 ounces of gin

Combine the ingredients in a goblet or highball glass. Fill the glass with chilled soda water. If you wish, you can omit the lemon juice, but I recommend keeping it. This is now ready to serve.

The generic term sling refers to a drink made of sweetened spirits and water. You can substitute virtually any spirit for gin in this recipe to produce a whiskey sling, a rum sling, a brandy sling, etc.

El Presidente

1 part French vermouth
3 parts rum
1 dash of grenadine

Put all three ingredients in to an old fashioned glass (an old fashioned glass is the type of glass you normally serve a whiskey on the rocks – “old fashioned” here does not mean antique,) with large cubes of ice. Drop a twist of orange peel (and optionally a cherry) on to the top and serve. NOTE: many people mistakenly think that grenadine is a raspberry liqueur – that is not correct. Grenadine is made from pomegranates and you should not substitute raspberry in this recipe.

This recipe is for the “Cuban” El Presidente. There is also an “American” El Presidente which includes lemon juice and curacao.


1 part sugar syrup
2 parts lime juice
8 parts white rum (Bacardi is best)

Shake all of the above vigorously and strain in to chilled old fashioned or cocktail glasses.

Interestingly, this drink was originally called a Bacardi, but the Bacardi company won a copyright suit so the name daiquiri has stuck.


1 teaspoon of sugar syrup
3 dashes of bitters
2 – 2.5 ounces whiskey

Fill small old fashioned glasses with ice and set aside to chill.

Stir the above ingredients with large ice cubes until thoroughly chilled. Empty the old fashioned glasses and swirl a dash of absinthe in each one – discarding any left over liquid. Strain the liquor into each chilled and swirled glass. Twist a peel of lemon over each glass and drop it on top as a garnish. Serve with a small glass of ice water on the side as a chaser.

I have added the Sazerac mainly out of historical interest as it is one of the earliest (and in fact, may be the earliest cocktail known. Due to the combination of absinthe and whiskey, it is not to the liking of many people.


1 part tequila
1 part Cointreau (or any orange liqueur
1 part lime juice

Combine the above ingredients in a small old fashioned glass with crushed ice and stir to combine. Serve immediately.

The origins of the Margarita are unknown. What is known is that it is not a drink that is meant to be blended in an electric blender and served like a slushy!

Side Car

1 part cointreau
2 parts lemon juice
8 parts brandy

Shake the above ingredients over ice and strain in to a glass of your choice (see below).

These are normally served in a sour or delmonico glass, but you can use a standard cocktail glass. This happens to be my favorite cocktails.


1 part Italian vermouth
5 parts whiskey
1 dash angostura

Stir (never shake) the above in a bar glass with ice. Strain in to a cocktail glass and garnish with a single maraschino cherry – if it does not have a stem, place it on a toothpick.

The Manhattan is normally made with rye whiskey, but you can substitute bourbon if you prefer.


1 part Lillet Vermouth (French)
7 parts best quality gin (I recommend Tanqueray No. 10)

This is likely to be the most controversial cocktail on the list as the true martini has been greatly maligned in film and bars all around the world. First of all, let us just clarify a few points. A martini is made with gin. Always. If you use vodka, it is not a “Martini” it is a “Vodka Martini” – only an ignorant person would ask for a martini and complain if it is not made from vodka. Using a twist of lemon instead of an olive in a Vodka Martini, gives you an entirely different drink which is called a Kangaroo.

The second serious issue that needs clarification is that you never shake a Martini. James Bond is wrong – a Martini is always stirred. If you ask for a Martini shaken, you merely show your ignorance. The reason for this is that all white cocktail are stirred – shaking introduced bubbles, introduces too much water, and the shaken wine (vermouth) makes the final result murky. Incidentally, if you absolutely must have it shaken – it is not a Martini, it is a Bradford. Now, on to the recipe. This is the best Martini recipe you will find.

Stir ingredients (don’t stir too vigorously) in a bar glass with ice. Strain in to a chilled cocktail glass and twist some lemon peel over the top (do not put the peel in the drink – just twist it to spray the top with the juices). Serve with one stuffed olive on a toothpick (for some reason it has become fashionable to serve a martini with 2, and sometimes even 3 olives. This changes the flavor of the drink and should not be done).

If you use a cocktail onion instead of an olive, you have a Gibson rather than a Martini.

* Sugar syrup can be made at home by combining equal parts of sugar and water and cooking until the sugar has completely dissolved. It is much easier to use this for cocktails as sugar can be difficult to dissolve in alcohol and you can up end up with grains in your cocktail. When using sugar syrup, you can substitute one for one.

A street food named Chaat!!!

While going through the Education Times to get an insight into the education opportunities existing abroad, I was just thinking about all the lovely things that someone would miss about India if they were to ever leave home. Family and loved ones, home,  college, home-made food, all the celebrations and festivals, Bollywood films (no matter how much we criticize them), auto rides with friends, shopping at cheap markets trying to bargain for every penny charged, eating gol-gappas and chaats with water dripping down our chins, laughing away at the silliest jokes, enjoying life to the fullest as if there was no tomorrow.

Clearly, Indian street food is not just another thing that adds to my list of things I love about India. The tantalizing chaats with the chatpata masalas and chutneys are just too good to resist. As it clear, this article is dedicated to all the roadside foodies!

It is interesting to note that the word ‘chaat’ is derived from the Hindi verb ‘chaatna’, which means to lick one’s fingers after eating a scrumptious dish. Thus, from fried aloo-chaat to bhalle-paapri to aloo-tikki to gol gappas, there’s no end to the exquisite concoction of tastes. The tamarind and mint chutneys, with their exquisite combination of spices tickle your taste glands and make you fall in love with them.

Items like bhel-puri and sev-puri involving a combination of puffed rice, paapri and mashed potato, the sweet and spicy chutneys, onions, coriander and a final sprinkling of sev are equally tempting. Dahi-kachori is also made in much the similar way, except that it has a sprouts filling.

Pav-bhaji is another such delicious concoction, although it is slightly heavier on the stomach. The matara-chaat, especially the one prepared on the streets of Old Delhi is truly appetizing. This place is also known for its tikka wraps and the rumali roti with kebabs. The seekh and shammi kebabs are especially popular (heard of them as I am a thorough vegetarian!!!).

The fruit chaats with sliced guavas, bananas and apples sprinkled with some tangy chaat masala and a squeeze of lemon offer a complete feast for all the health freaks. In winters, the sweet potato and roasted corn chaats work wonders for you.

Among drinks, sherbet, jaljeera, and masala nimbu pani are truly sought after. The sugarcane juice spiced up with a dash of lemon is mouth-watering. Also, the multicolored chuskis are extraordinary and give you a heavenly feeling under the hot summer heat. The winter evenings, on the other hand, can be warmed up to with masala chai and spicy pakoras.

However, gol-gappas or paani-poori are my top favorite among them all. They are simply irresistible! The hollow rounds are filled with mashed potatoes, chickpeas, or sprouts and are dipped in water spiked up with coriander, black salt, chillies, tamaraind and various other spices. Defying all the norms of table manners and eating etiquette, the gol-gappas have to be eaten with a wide open mouth with some of the water trickling down your chin. But their sheer size makes eating them even more fun. The entire street food experience remains incomplete without tasting this remarkable delicacy!

The latest additions on the streets are the Tibetan momos and American corn which appeal to a large number of people; however, they still have a long way to go before they catch up with the indigenous treats.

Ending on a sweet note, the appetizing lassi/ kulfi-falooda and the spiral jalebis deserve special mention.

Thus, even though the western fast food culture is quickly taking over, the street food continues to remain an eternal favorite due to its roadside availability, quick service and extremely low prices. The chatpata masalas seem to run magic on you. The two chutneys, the green one made up of green coriander, mint, green chillies and salt, and the sweet one made of dates, tamarind and jaggery entrap you in their web of exquisite tastes. All you need is a zest for life, an appetite for great food, and most importantly, a strong stomach to digest it all.

Although the health freaks keep warning us about the lack of hygiene, the use of unclean water and stale food items, these warnings fall on deaf years. Simply because, what is the point of living a hundred years without enjoying all the wonderful things that the world has to offer.

Although ‘chatting’ is the new mantra with the youth, ‘chaat-ing’ is something that will continue to be a favorite for generations to come…

Bon apetit….

New Year’s Eve is the perfect time to throw a party — everyone is in a festive mood, looking to mark the end of the year and to kick-off the new one with a bang.

And if you want to throw a truly memorable bash, here is Dame Barbara Cartland’s guide to social etiquette, written 50 years ago, that provides a few things you can do to make sure your guests have the best time and your party goes without a hitch.Cartland, who died 10 years ago aged 98, explains how to throw the perfect New Year’s Eve party — and how to be a star guest, reports the Daily Mail.

1. The Basic

A cocktail party with a buffet is one of the best ways to celebrate the bash. The usual starting time is 7.30 – 8 p.m. and because this type of party is informal, verbal invitations are best.

2. Choosing your guests

Invite an interesting mix of people. As a rule of thumb, 50 per cent of your guests should already know each other. A mix of relatives, colleagues, friends and neighbours is ideal. It is a fatal mistake to invite too many distinguished or extrovert guests. The more important the guest, the larger the audience needed. And no more than two ‘stars’ at any party guarantees success.

3. Keep it simple

The host who goes in for too elaborate a show will not only exhaust himself, but also embarrass the guests who remember their own more modest efforts. The food, which should be plentiful, can be simple, and restricted to items that can be eaten with a fork or the fingers. Drinks need not be elaborate.

Have more plates, cutlery and glasses than you imagine can possibly be used. Do not use paper plates and plastic glasses. Borrow or hire china, cutlery, glass and table linen. Do not plan a schedule of games or entertainments. Children, unless the guests are relatives or very close friends, should be out of the way for evening occasions.

Guests will be expected to leave some time after 11 pm. Serving coffee at this time will help to bridge that gap when guests are uncertain whether they should leave.

4. Time to say goodbye

Whether it’s mince pies and coffee, cocktails, or a formal dinner — if you are a guest, it is always important to know when to leave a party. If you are asked for coffee at 11 a.m., you must leave by noon. If you are asked to lunch at 1 p.m., you leave by 2.30 p.m. If you are invited for a drink at 6 p.m., you leave about 7.30 p.m. If you are asked to dinner at 8 p.m., you leave at 10.30 p.m. If you are asked in after dinner, leave by 10.30 p.m., unless you are pressed to stay.

5. How to be the ideal guest

The golden rule for any guest is punctuality. It is never smart to arrive late or more than a few minutes early. When being introduced, it is important to smile and look each new person in the eye. It is then good manners to start a conversation once introduced. Guests are expected to eat what is put in front of them. If you are on a strict diet, it is better not to accept a dinner invitation. It is almost always wrong to ask if you can bring someone else to a party. A gift of flowers, chocolates or a book for your host is always greatly appreciated. On leaving, a guest should thank profusely for being entertained. If you do not drink alcohol, just say: “No thank you.” But if you do drink alcohol, know your limit and stop there.

Well, to start with sometime back, precisely last winters my brother and my sister-in-law drove down to Bangalore to visit us. Now my brother, as you people need to know is always on job. This time he wanted to explore the possibility of starting an eatlet called Goli Vada Paav considering the suuuuper strooooong marathi crowd and the chat crazy citizens of Hyderabad.

Vada pav (Marathi: वड़ा पाव) , sometimes spelled wada pav, is a popular vegetarian fast food dish native to Maharashtra. It consists of a batata vada (called bonda in South India) sandwiched between two slices of a pav. The compound word batata vada refers In Marathi to a vada made out of batata, the latter referring to a potato. Pav refers to bread (or bun). Vada pav was supposedly devised by snack vendor Ashok Vaidya outside Dadar station in 1971. Now that’s history!!!

So we searched and searched and then he called someone to locate the outlet in Bangalore – near Jyoti Nivas College, Koramangala, Bangalore. So we all went out, did a crazy  lot of shopping on commercial street and then reached Koramangala. The offings at this outlet, as a matter of fact any outlet are Goli Vada Paav, Goli Schezwan Vada Pav, Goli Cheese Vada Pav, Goli Samosa Paav, Goli Onion Bhajji, Goli Potato Bhajji, Goli Sabudana Vada, Goli Veg Cutlet Paav, Goli Alu Tikki, Goli Palak Makkai Tikki.

All these taste absolutely yummy and you have to taste them. It’s just unbelievable and absolutely relishing. The food is very tasty and hygienic.

Goli Vada Pava
These vadas are a unique blend of mashed potatoes and ethnic Indian spices. This product is served with a combination of Sweet & Dry chutney and fried green chilies. 

Nutritional Benefits :The product is rich in Carbohydrates, proteins, fat, dietary fibre and iron.

Goli Schezwan Vada Pav
Schezwan vada pav is a combination of spicy Chinese sauce with hot delicious vadas.This product is served only with schezwan sauce & no other accompaniments. 

Nutritional Benefits : This product is rich in Carbohydrates, Proteins, Dietary fibre, fats and Vit C

Goli Cheese Vada Pav
A perfect blend of cheddar cheese and spicy hot vadas makes it a hit amongst the youth and kids. Besides a rich slice of cheese, it is served with sweet & dry chutney and fried green chilies. 

Nutritional Benefits: This product is rich in Calcium, Carbohydrates, proteins,fibre and fats

Goli Samosa Pav
This product is a blend of fresh green peas and mashed potato with exotic Indian spice stuffed in cone shaped crispy dough made of Maida and caraway Seeds..They can be served as a single product with a choice of Sweet & Dry chutney or served with pav by applying sweet & dry chutney
Goli Onion Bhajji
Onions are sliced vertically then marinated with salt, red chilly powder and cumin seeds & coated with besan batter.
Goli Potato bhajji
Potato bhajji’s are prepared by dipping thin slices of potato coated with besan batter.
Goli Sabudana Vada
A preferred fasting snack across Maharashtra, these tasty Sabudana vada’s are a blend of potato’s, sago, vegetable oil and exotic Indian spices.  Usually served with fresh curd
Goli Veg Cutlet Pav
This yummy cutlet is a fine blend of green peas, carrots, beans and mashed potatoes rice formed and coated with batter and crumbs. Served with rich tomato chutney 

Nutritional Benefits : This product is rich in Carbohydrates, Proteins, Vit A, Dietary fibre and fats

Goli Aloo Tikki Pav
This tikki is a blend of mashed potatoes and dry Indian spices. This product is served with tomato chutney 

Nutritional Benefits : This product is rich in Carbohydrates, proteins, fibre and fats.

Goli Paalak Makai Tikki
This rich & nutritious product is a unique blend of mashed potatoes, corn & spinach served with dollops of veg mayonnaise sauce. 

Nutritional Benefits: This product is rich in Calcium, carbohydrates, Vit A, Proteins a

None of them actually breaches Latitude or even offers beer pong, but there are plenty of places in town to totally abuse your liver …and lungs …and eardrums. And yes, here’s where you seek out the flashbulbs of the party pages.

1. Touch (Pub): Inducing an overwhelming feeling of being important, Touch has the best interiors in the city. Maybe even the nation, if the awards of the servicing industry matter.

2. Underdeck (Taj Banjara): Three things come to mind when you think Under Deck – live bands, dancing bartenders and the Long Island Ice Tea. Also, there’s a pretty good chance that everybody knows your name.

3. Ahala – The Drama Lounge (Taj Krishna): A watering hole for the wealthy, the corporate crowd, local expats and Tollywood stars, Ahala manages to keep everyone who comes in though its sybaritic portals, go back happy.

4. Liquids Again: Despite claims that Fusion 9 might have to the contrary, it’s Liquids that introduced to Hyderabad to the charm of a lounge bar.

5. Sixth Element: This booze-hole is just how a big brother must be – providing for shelter when weak, booze when thirsty and snacks when hungry. Unfortunately, it also provides for a bill when you don’t ask for it.

6. F Bar & Lounge:

7. 10 Downing Street: Most everyone drops in here at least once to spot celebs, catch up with old friends or just find out what the buzz is about.

8. Dublin (At ITC Kakatiya): For times when you want to get out and party but would still like more elbow room than a tin of sardines, and perhaps have a little more privacy than you’ll find on a free-for-all dance floor.

9. Bottles And Chimney Club: High up on the club’s agenda is keeping interest peaked, so every day of the week has something going on in terms of music and events.

10. Escape: No, this is not another hole to soak up your essential liquids. This is Escape, one of the very first places of the renaissance era. And still happening, despite all big ticket neighbours.

11. Sparks: The Mecca of hip-hop lovers on Thursdays, Sparks plays rather good music the rest of the week as well. And it’s one of the few pubs in town with that feature.

12. One Flight Down: As they once would have probably agreed – it’s a man’s world.

13. Fifth Element: Executives that have business to discuss will probably prefer this place as they don’t have to enter into an MOU in sign language as would be the case with other places with loud music.

14. Outswinger: We give in to the urge and use a cricket pun to capture the essence of Outswinger – it’s chirpy. (Wriggly and even hairy when you’re too drunk. That’s how crickets are, right?)

Add Spice to your life!!!

A herb is “a friend of physicians and the praise of cooks”. Herbs and spices have been used historically owing to their aroma, flavour and preservative properties. They have also been well known for their therapeutic benefits.

Knowledge of their healing power dates back to thousands of years. Ancient Egyptians prescribed coriander, fennel, juniper, cumin, garlic and thyme, cardamom, mint. Greeks and Romans used herbs more than spices. Chinese often used herbs and spices – Ginseng, Ginkgo biloba, galangal, nutmeg and cinnamon. In traditional Indian medicine, herbs and spices were used for various ailments: turmeric for jaundice, basil to protect the heart, mace for stomach infections, cinnamon to stimulate circulation, and ginger as the universal medicine and relieving nausea and indigestion. Many of these herbs and spices are still being used in for their therapeutic benefits and modern science has documented several of these.

What make herbs and spices so special are their high antioxidant concentrations. It is still not very clear how these constituents work in the body, however, they certainly possess anti-oxidant, cholesterol lowering, anti-clotting, anti-hypertensive (lowering blood pressure), anti-cancer, anti-inflammatory, decongesting, hypoglycaemic and even immune-boosting properties. Given the long history of use of herbs and spices, they may be considered one of the first ever recorded functional foods. Cardio-protective benefits have been documented in several herbs and spices. Garlic is loaded with nearly 100 active compounds. The most important of these is Allicin, a sulphur-containing compound.

Research has shown that garlic exhibits a cardio-protective role by helping to lower blood cholesterol, especially the undesirable fraction of serum cholesterol, low-density lipoprotein (LDL) and serum fat. Eating half a clove of garlic a day may lower blood cholesterol by 9 per cent, provided it is taken regularly.The anti-clotting and antihypertensive properties have been attributed predominantly to allicin. Cinnamon, ginger, chili (capsaicin) and turmeric (curcumin) have also been associated with a decrease in LDL cholesterol (bad cholesterol) and an increase in HDL cholesterol (good cholesterol) levels. Several herbs have been found to have anti-cancer properties. These include turmeric, garlic, basil, rosemary, mint and lemon grass.Several studies have found that turmeric possesses chemo-preventive effects against cancers of the skin, stomach, liver and colon, and oral cancer.

According to decade-long research at National Nutrition Institute, Hyderabad, a teaspoon of haldi a day can keep cancer at bay and it not only can prevent cancer, but may even be useful in reversing it. Sulphur compounds found in garlic increases the production of detoxification enzymes that help break down cancer-causing compounds and toxins and enhance their removal from the body. Garlic has also been shown to protect against liver, lung and breast cancer. Research has shown that consuming on an average of six or more cloves a week lowers the risk of colorectal cancer by 30 per cent and stomach cancer by 50 per cent. Inflammation has been associated with arthritis, asthma, ulcers and other conditions such as those of the skin, pulmonary, systems, aches, pains, wounds, and sprains.

Natural anti-inflammatory herbs include turmeric, milk thistle herb, ginger and chilli. A study showed that turmeric worked in relieving pain and stiffness in arthritis patients as a prescription non-steroidal anti-inflammatory medication. Garlic also reduces inflammation by blocking the formation of agents (prostaglandins) that induce it. Liquorice (mulathi) possesses anti-inflammatory properties and provides protection against asthma, chest problems and mouth ulcers. Herbs have been used in the treatment of diabetes for years.

Spices beneficial in the treatment of diabetes include fenugreek seeds, cinnamon, cloves, bay leaves and turmeric. Fenugreek seeds contain trigonelline and are a rich source of fibre (50 per cent), which have anti-diabetic properties. Fenugreek seeds should not be consumed raw — they are better taken soaked or powdered.Herbs and spices usually do not cause side effects, but in sensitive people they may cause allergic symptoms. Herbs do not always show the same health benefits when the active substance is isolated from food and ingested as a pure compound. So, spice up your life, tickle your taste buds and boost your health.

So next time remember buying good spices!! ask for more spice in food and of course SPICE UP YOUR LIFE!!!!

Moong Dal Halwa

Third in the series!! and you might be noticing that I am writing only sweets in this category, fact is I am a sweet tooth and I love sweets. Not that I dislike savouries, but I as an amateur cook needs to gain a little experience in writing the actual recipe!!

Now let’s get to business and understand how to cook Moong Dal halwa. The split bean is known as moong dal,Pesara [పెసర] (Telugu), which is green with the husk, and yellow when dehusked.


  1. 1/2 cup dhuli moong ki daal-soaked for 5 hrs
  2. 1/2 cup ghee
  3. 1/2 cup sugar
  4. 1/2 cup milk
  5. 1 cup water
  6. 1/4 tsp powdered green cardamom
  7. 2 tbsp almonds-roasted and slivered
  8. 2 vark leaves – gold (and silver) leaf is considered non-toxic when labeled as food-grade and so can be used to decorate food or drink. Such a leaf is called Vark. They can be often found on a number of desserts including chocolates and sweets.


Mix together the ghee, sugar, milk and water. Wash the lentils and rub till the entire husk is removed. Grind coarsely in a food processor. Take a kadahi with at least 3 times the capacity of the quantity of halwa to be prepared. Mix in the ghee and lentils and place over low heat. Stir-fry over low heat till well fried. Initially, you will have to stir continuously, as it tends to stick to the bottom of the pan. It is necessary to keep the heat low, so that the lentils cook through and the halwa does not taste raw.

Continue stir-frying till it turns brown and the fat separates. At first it will tend to stick together, but will soon separate and begin to look fried. Meanwhile, heat the milk mixture and bring to a boil. Keep hot till lentils are fried completely. Add boiled milk mixture to fried lentils and stir well to blend together.

Cook over low heat till all the liquid is absorbed and stir-fry once again till the fat separates. The mixture will first get a pasty consistency, then will collect together and as you go on, will start breaking up before the fat actually separates. Mix in the cardamom powder and half of the almonds.

Transfer to a serving dish; decorate with silver leaves and the rest of the almonds. Serve hot.

Besan Ke Laddoo

The second of the series in the food category and another of my favourites.


  1. 2 cups gram flour
  2. 1/2 cup ghee
  3. 3/4 cup powdered sugar
  4. 1/4 tsp powdered green cardamom
  5. few almonds-blanched, slivered, to garnish
  6. few pistachios-blanched, slivered, to garnish

Method: In a kadahi, melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done. The colour should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.

Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.  Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.

Decorate the top of each ball with almonds and pistachios.

Can be stored for almost 4-6 weeks.