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Devour, Recipes

Masala Oats Recipe

The staple of North & West Indian breakfast is Dalia (Bulgar porridge). And a healthier version of it is Oats Dalia, also called Masala Oats. The cooking is pretty simple, the only thing that takes time here is the chopping of veggies.

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Devour, Recipes

Khichdi Recipe

Khichdi is part of India’s history. Even Mughals loved the Khichdi before bestowing us with the recipe of their Biryani. The British cloned Khichdi to suit their tastebuds with Kedgeree, and Egyptians too have a similar dish called Koshari. Since it’s a single pot dish wherein people add in anything they love – a variety of vegetables. That’s why it’s known as a Mess/Potpourri in colloquial terms.

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Devour, Recipes

Seviyan

Seviyan is most popular as a celebratory dessert. For Muslims it marks Eid-al-Fitr, for Hindus it’s served on occasions like Rakshabandhan and after Karwa Chauth.

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Arabic Chicken Curry
Devour, Recipes

Arabic Chicken Curry

Though every Gulf country has a specific style of cooking their curry, this curry is quite generic and would be like an introduction to the region. What is differentiating from Indian curries is the use of vegetables, so it becomes more like stew. And the use of lemons too.

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Egg Kabab
Devour, Recipes

Egg Kabab

I am always fascinated with the preparations that could be done to eggs. It’s the most versatile dish after all. Though majorly used for breakfast, there are so many recipes that go well into supper.

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Devour, Press, Writings

Katra Sattvik Food

To understand the food of Katra, one must understand the concept of Sattvik. We all know that Sattvik is pure vegetarian food, just as is Vaishnav food. But there is more to Sattvik than just the pleasant sounding name. It stems from Ayurdeva

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Devour, Recipes

Croque Madame

This week’s exploit was Croque Madame. A French Ham Sandwich essentially, popularly known as Croque Monsieur, but when you add in a fried egg, it becomes Croque Madame. While the sound of it may seem easy to cook, after all what’s the big deal in a ham sandwich, but then, it’s French. Nothing is as easy as it sounds, not even the names!

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Gourmet Salts Sahilosophy
Devour, Thoughts

Gourmet Salts

Svaneti Salt has travelled far & wide, though it can also be made at home. The texture of the salt is coarse, while it isn’t as dry as spices are, with garlic adding a bit of moisture.

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Devour, Recipes

Recipe: Chicken Tabahi

Presenting: Chicken Tabahi, a name coined by me.

Tabahi is a colloquial term that literally means disaster, but in regular lingo is an expression of OMG or wow (denoting something extreme).

I named it Tabahi simply for its spice quotient.

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Silver Beach Cafe Review Sahil Banga
Devour, Reviews

A Sensory Affair

Everything is rosy and dreamy until the food arrives. That’s when the senses go for a real spike. The mood suddenly becomes ecstatic. The food here wins your heart, and that is the true testament of any restaurant.

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That Place Review by Sahil Banga
Devour, Reviews

That Place: Review

Once upon a time, there used to be Chicken Tikka & Shish Tawook, in their barbequed glory. There was Butter Chicken with its creamy curry, Biryani with its saffron induced rice, and Pasta with its morsels of awesomeness.

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Devour, The Oak Desk, Thoughts, Writings

Do the nutty stuff

Almonds. They remind me of an entire childhood ritual spent eating 5 peeled almonds daily in the morning that were soaked overnight. They remind me of my pet who I would pamper by feeding him 2-3 of them daily and he would gleefully chew on them as if they were made of rubber. Almonds also remind me of that Kashmiri vendor who would come to Delhi every winters to sell Cashmere shawls and bring me almonds

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Devour, Thoughts

The Journey of My Taste Buds

It’s funny how taste buds and perspectives change when you shift to another city or country. When I came to Dubai, I was that snooty guy from Delhi who knew his food very well, had that air of pride that he had sampled the whole of Delhi.

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