India is filled with so many different versions of rice cooked with vegetables. There is one called tairi in UP which is more like a pulao. Its rice infused with vegetables and cooked without any spicy ground paste. Then there is kashmiri pulao which contains sweet elements like pomegranate seeds and kesar milk. Finally the well-known Hyderabadi Dum Biryani which is heavy due to the addition of curds and spices. In South India, we have masala bhath which also contains the known elements of pulao along with freshly ground coconut. Continue reading
Here is our Sunday lunch – Vegetable Dum Biryani. This is one dish that needs a lot of patience as it needs to be simmered to perfection keeping all the grains intact. Thankfully, it was expected so I started on a Lazy Sunday Morning knowing I didnt have much to do anyway. I ground the pastes and prepared the purees, sorted the whole spices, cooked the basmati rice and microwaved the vegetables. It was a laborious procedure. No wonder it was made for the Royal Nawabs in Hyderabad as a delicacy. I remember Marut Sikka, the chef of Lock, Stock and 2 smoking tikkas creating this Biryani in a Handi. He was mentioning how this was relished by the rulers in olden times. The value of spices was so much back then that Pirates used to nab ships carrying spices more than the ones carrying gold or silver! Continue reading
Today was one eventful and memorable day for me. A few of us living in the neighborhood, started a photography club. Its just four of us but all sharing the passion for good food and snaps.
Today was our first meeting, the venue was my place. I started off in the morning with laying the table with my crockery, glazed papers, table cloths and other accessories usually used by me in food photography. The time we had was limited but I’m glad we managed to cover all topics we had set for ourselves. Continue reading