Baked Hilsa or Bhapa Ilish, owing to having been steamed or dum-cooked, retains the refreshing aroma of mustard and spices blended in curd/yoghurt. The flavour of Hilsa remains pure as it’s not fried. In all, a well-cooked dish has a divine taste that you must try.
Lemongrass chicken curry is an Indian style aromatic chicken curry that uses oriental herbs. Cooked in a white gravy rich in lemongrass flavor, it will win over your taste buds easily.
Chicken Dopiaza is a symphony of juicy chicken and fresh, red onions that originated in Iran, and introduced to India by the Mughals. Onions are added at two stages of cooking- which lends to the name.
Often on those coveted trips to fast-food joints, most parents feel the guilt pangs while
Truffles are made using soft chocolate ganache coated with cocoa powder and optionally garnished with hard, grated cheese and other condiments.
Ganache is the chocolate sauce that will form the core of the truffle. Other than using in truffles, you can use ganache as a chocolatey dip, as icing or as a glaze.
Kue cubits are mini cupcakes that have originated in Indonesia. They are available with toppings of different flavours- Chocolate, Coffee, Mango or Durian.
Soto Ayam is a surprisingly refreshing and aromatic chicken soup from South East Asia. Soto stands for soup and Ayam for chicken. The Indonesian variety is the most delectable; it doesn’t have turmeric in it.
Chicken Bharta, a celebrated chicken dish from India, has succulent boneless chicken pieces dipped into a thick, spicy gravy rich in tomatoes create a heavenly taste that lingers on and on in the mouth.
Uttapam is a thick, savoury South Indian variety of pancake, whose main ingredient is usually a fermented batter made of lentils and rice. It generally has chopped vegetables added to it.
The light-fried savoury, slightly tangy pancake is considered healthy and is a good occasional break from the sweeter and lighter versions of its western variety.
