Handcrafted Seviyan – A Piece Of Hyderabadi History

The urge to create something tangible is deeply human. A connection with tradition, an art which has been handed over decades, centuries or even longer. Food plays a significant role in a person’s life and some of the recipes have been secrets handed down only in the family. Many of the dishes we make today have been handed to us by our ancestors. Most of them carry the history that makes us proud of them

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Rustic Exotic Rajasthani Food

Rajasthan is known for its dessert, castles and palaces but at the same time its food is also awe inspiring.
Scarcity of water or fresh water is not a challenge for the Rajasthani people. I should rather say food is a fine art form in Rajasthan. Best part is that most of the Rajasthani food is whole grain based which makes it very healthy.

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Kaamchor Ki Rasois Se…Special Holi Menu!

Bura Na Mano Holi Hai! Holi is a festival which is celebrated by almost everyone in India with much enthusiasm. A true Holi celebration time and again starts in the wee hours of the morning when kids and adults alike spend hours filling water balloons in preparation of the day ahead. Then come the drums of coloured water…pichkaris and of course the Gulaal!

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Gujrati Food,Beyond Fafda and Thepla

Gujarati food is considered to be very oily while truth is just opposite. Gujarat has perhaps the biggest kitty of steamed, baked and boiled food.
And most of these snacks are complete food by themselves. Not only are they made with lots of fresh vegetables but they have a perfect balance of protein and carbohydrates.

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Balance Your Life!

Most people think that chefs only eat butter and cream and don’t care at all about the nutrition in their food. I would like to think I’m not a typical chef then. Yes, I cook with cream & butter if the dish requires it but I also cook with quinoa and spinach and eat organic muesli with fruits every morning with spirulina powder sprinkled on it!

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Chaiwalli meets Bawarchi

There are some professions in India that have finally received a much needed face-lift. One is the humble Chaiwala. Second is the lowly Bawarchi. With tea salons and chefs becoming page three regulars, no one looks down on you anymore if you say you cook or brew tea for a living. One of the brightest (and prettiest) new faces on the tea scene is tea sommelier Snigdha Manchanda, the brains & beauty behind the beautifully packaged brand Tea Trunk.

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Spinach Goat Cheese Guiche

Next time you are drooling over a sweet chocolate tart or quiche in the window of a bakery, think of me saying “You can make it at home!”. This quiche dough is one of the basic pastry doughs you learn in cooking school. Add a little sugar and the savoury dough becomes sweet. Add a little cocoa powder and sweet becomes chocolate. Remember to have the butter and eggs absolutely chilled! And you can replace the filling with anything you want!

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