Restaurant reviews, recipes, columns and food stories from across India
Pithas are cakes or breads common in the eastern and north eastern states. Traditionally made with soaking and grinding raw rice, however, over the years the process has been made simpler by using rice flour. This recipe comes from Assam Recipe: Ingredients: 250 gms rice flour 1/4 cup sugar Pinch…
During the Assamese week on IFF’s FB group, Farah Pasha shared this unique recipe of chicken curry. You can use other fatty meats like pork or beef as well instead of chicken in this recipe. Recipe: Ingredients: 1 chicken(1200g)-cut into small pieces 3 large onions, chopped 3/4 cup mustard oil 2…
Fish forms an important part of our Axomiya diet. Growing up on the banks of the mighty Brahmaputra, fish would be in our plates every day for lunch and sometimes even dinner. It is caught fresh in the morning and prepared .The most common way of enjoying them would be a light, soup like curry…
There is no free meal. When I was invited to try the new summer menu at Olive Qutub, it was my longest dinner meal where I invested over six hours (including travel) post my official work hours. But am I complaining, perhaps not. I remember long ago I wrote that I cannot imagine Olive without…
My earliest memory of street food is from the time when we had just one channel on television, namely, Doordarshan. In those days, Sunday evening was movie time. Every Sunday, before the movie began, Mum and I used to religiously walk down to a small street eatery called Geeta Bhavan for paani pu…
Pitika in Assamese means to mash the roasted or boiled vegetables/ingredients with hand. It is a signature dish of Assamese cuisine. Recipe: Ingredients: 1 brinjal/eggplant 5-6 sprigs coriander,finely chopped 1-2 green chillies, finely chopped ¼ medium sized onion, chopped Pinch of salt 2 tablesp…
A traditional meal in Assam has to have our favorite Tenga. A plate of plain rice accompanied with a Maasor Tenga is our comfort soul food . Recipe: Ingredients: Fresh river fish ( rou /katla/carp )- 6-7 pieces ( pan fried) Tomatoes- 3 medium Potato- ( boiled) 1 small (optional) Lemon juice-1-2 t…
Nemu is lemon in Assamese. And Tenga means sour. It’s more like Lemon Shorba . Some of the Assamese households make it and either use lentil fritters (Lentil pakodas) or use fish. Sour curry is a regular item in an Assamese Thali. The sour curry is made at times using lemon, often it’s made with…
Ari Pathiri is a favourite among Kerala Muslims and is prepared and served on special occasions, like marriages, Iftar or during the month of Ramadan. Its known under various names, aripathir, ari pathil or pathil in some parts of the Malabar region. It has various varieties like Neipathiri, Erac…
Parrippu Payasam is served during special occasions like Onam or Vishu.For the Onam sadya, it is one of the brown payasams or the jaggery based payasam that is served with the white or sugar based payasams This used to be a time consuming dish as it needed coconut milk ..and one had to use the…
Theeyal, is a common dish in Kerala, and can be made with almost all vegetables and even prawns or dried fish. The technique involved is roasting coconut, shallots, coriander and red chilies and grinding the mix to a fine paste. The chosen vegetable is sautéed in coconut oil and cooked in the gro…
Fish Moilee maybe one of the true blue Kerala dishes that became “famous”!! It is perhaps the delicate flavours of the coconut milk and the spices. Or perhaps it is the wholesome fresh feel. Fish is slow stewed in coconut milk with very mild spices which goes perfect with Idiappams, Appams, bread…
