NEW DELHI - Be it delicacies from Kashmir or the northeast, Michelin-starred chef Vikas Khanna says regional Indian cuisine is being increasingly lapped up in the US. The Indian chef, based in New York, believes that the main reason is that most lovers of Indian cuisine are looking for something beyond the globally-renowned Punjabi dishes. Khanna, who was raised in Amritsar, says regional cuisine is taking centre-stage in the US.
“Jonathan Gold, the revered food critic has called Tamarind of London restaurant in Newport Beach, possibly Southern California’s best Indian restaurant. Its celebrity executive chef Imran Ali, met with IJ:
I challenged myself to learn , enhance and embrace skills I did not know I had. Indian Food has had a clear and significant influence on my life. “ says Imran Ali talking about his passion for food, the hotel industry and cricket.
LONDON - Did you ever count calories from the soft drink you usually order along with the dinner? Now is the time to factor those in, says IANS. New research indicates that meals that include a calorific drink are expected to be more satiating than those served with water. “Our work adds important context to a broader ongoing debate about the dangers of liquid calories,” said professor Jeff Brunstrom from...
Indian women have come a long way from being homemakers to being the largest consumers of online food. They are dynamically using the handiness of internet services for satiating the food choices of their families, a survey says. A comprehensive survey conducted across the metros by a leading online food portal, Tasty Khana, brings forward the online food habits of women in the country.
Love ready-to-eat oat cereal in breakfast but do not get that feeling of “fullness”? Switch to instant oatmeal.A serving of instant oatmeal is more filling than a ready-to-eat, oat-based cereal, a new research shows. “Eating a bowl of instant oatmeal for breakfast is more satiating and helps manage hunger better than the same amount of calories from a leading oat-based, cold cereal,
Sarson ka Saag is a winter staple in north india. comforting sarson ka saag aka mustard greens. creamy and delicious greens. Ingredients:(Serves 7-8)
1 bunch mustard leaves/sarson
½ bunch bathua leaves/chenopodium...
By NEHA SARIN
India kitchen located in Tustin specializes in South Indian, North Indian and Indo Chinese food. The restaurant offers banquet halls, take-out, home delivery, catering and accepts online orders. It is run by partners Rajesh Niraula and Chef Bal Krishna Guragain. While Rajesh has had experience...
BY NEHA SARIN
Sahara Cuisine of India situated very close to the Indian hub of Artesia city is owned by David Masih and his wife Sunita. Popular Chef Osman Khan creates an array of Hyderabadi cuisines that one doesn’t get to taste everyday. The authenticity of the typical Hyderabadi cuisine is not an easy flavor to accomplish but Sahara Cuisine of India manages that with much ease. Khan and Masih have been friends for a long time...
Celebrated Australian chef Gary Mehigan has begun incorporating Indian food elements, like curry leaves into his cuisine and is excited to cook south Indian food.Mehigan, who just wrapped up a visit to India, the third in as many years, is fascinated by the diversity of food in the country and says he would like to introduce Australians to a whole new world of south Indian flavors. "I think Indian food is delicious and food from South Indian food is quite new to me.
Remembering the true spirit of Thanksgiving is to celebrate what one is grateful for. From 20 pounder turkeys to family squabbles to counting calories to grateful prayers,thanksgiving is all about a time to love,reflect and eat.
Trivia about Thanksgiving:
-Pulling the “wishbone” is an ageless Thanksgiving tradition. Two people pull the turkey’s breastbone apart and only the person who has the larger piece of bone is allowed to make a wish
-The annual Macy’s Thanksgiving Day Parade tradition began in the 1920’s. -In the US, about 280 million turkeys are sold for the Thanksgiving celebrations. -Californians are the largest consumers of turkey in the United States. -The heaviest turkey ever raised was 86 pounds, about the size of a large dog. -Abraham Lincoln issued a ‘Thanksgiving Proclamation’ on Oct. 3, 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving.
Indians have a knack of adding an Indian Tadka in everything.Clothes,fashion, food,so how can Thanksgiving dinner be left behind.Here are some classic recipes that suit the Indian palate and will awaken the taste buds of just about anyone.