121 articles
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…
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…
Kumbilappam, Chakka Kumbilappam, Theraliyappam or whatever other name it maybe known by, the Kumble Appam is a seasonal authentic dish of Kerala. Kumbil Appam literally means “cone cakes”. The cones are made with the leaves of the plant called ‘Vazhana’ or ‘Edana’ in Malayalam, and is Cinnamomum…
Mambazha Pulissery or Mambazha Kaalan, as it is known in some parts of Kerala, is a traditional dish, a favourite in every household. It’s a sweet and sour yoghurt based dish, very easy to prepare and needs very few ingredients. Traditionally, this dish is prepared using nattu manga, a special va…
Vellayappam brings back the best memories of every occasion, be it a festive gathering or a family get-together. These are traditionally made with toddy which acts as a fermenting agent. When Grandma mixes the appam batter on the previous evening, we all used to queue up to get a sip of the fresh…
A Bambaiya Foodie needs no introduction to the taste and charms of one of the finest Seafood Restaurants in Mumbai – GAJALEE, Vile Parle East. We have been regulars there for the last 15 yrs and we swear by the place. Whether to celebrate a special occasion or to entertain foreign, NRI and out-st…
