Add Ginger And Cardamom For The Most Aromatic Parsad
Traditionally eaten from a brown paper bag, parsad is a favourite of many. Made with either cream of wheat or flour, it is usually served along with other sweets at the end of puja.
Traditionally eaten from a brown paper bag, parsad is a favourite of many. Made with either cream of wheat or flour, it is usually served along with other sweets at the end of puja.
Murtani or pepper choka is the choka of all chokas. With roasted bhaigan, tomatoes and ochroes, there is little left to want in this smoky and savoury side dish.
Silky wonton skins wrapped around spicy, juicy curried chicken makes for a winning appetiser. The fusion of Chinese and Indian cuisine creates an hors d’oeuvre that’s literally bursting with flavour.
This nutty and aromatic rice pilaf is the perfect side dish for chicken or lamb. Bay leaves perfume the rice and coconut milk adds floral notes while dates add a sweet bite.
Goolab jamoon, gulab jamoon, goolab jamun—whichever way you spell it, whatever you call it, the thing tastes real good so who cares?