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RECIPES

TRAVELOGUE - My Travel Experiences Stories Around the World

Fusion Food Recipes

Healthy Indian Vegetarian Recipes

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If you are an Indian food lover, then Lassi needs no introduction. You may have spotted Lassi on the menu of almost every Indian restaurant world over. This authentic Indian yogurt tumbler, with its sweet and refreshing taste, plays the perfect partner with savory Indian food. Also Lassi’s fruity version, Mango Lassi is quite popular on the smoothie circuit these days. By the way, this may be a lesser realized fact that much before the smoothie revolution began, Lassi has been swirling in the Indian kitchens as a good old summer staple. Being an Indian food lover, true to my origin, I lust over a glass of Lassi just anytime. By the way, as Lassi is a well-known drink, I have come several fusion attempts of Lassi like Strawberry Lassi, Pistachio Lassi, Guava Lassi and even a Chocolate Lassi (yes I was aghast) Well, everyone is entitled to have their…

Chaach or chas is a yogurt-based traditional drink from India. It is similar to the more popular cousin Lassi but much thinner in consistency, made by diluting it with cold water. In English chaach is often referred as buttermilk. Chaach has cultural associations, with its consumption originating from the extremely hot desert areas of Gujarat and Rajasthan. This summer drink is prepared and stored in earthen pots that keeps it cool and adds that distinct flavour. More importantly Chaach has several health benefits like providing hydration and digestion, owing to its ingredients. The yogurt, water and salt helps beat the heat in Indian summer and keeps the body hydrated. More so, cumin spice aids digestion largely. By this value, Chaach can even be a great morning drink to cleanse your body hardware and give you a hydrating kick to conquer the day. One of my mornings while starting my day…

You must be thinking what’s B3? Is this some sort of cooking formula? Though, it is just an easy cheesy deep fried broccoli recipe, but it is indeed my fusion fritter formula made with 3 key ingredients broccoli, besan (chickpea flour) and balsamic vinegar. Being a vegetarian, most of all broccoli is my boon vegetable, but the trivia is that there is not much traditional Indian cooking morphed around broccoli. Furthermore, the Indian broccoli recipes I come across, like broccoli curries, spicy stir fries and the likes, tend to overcook or over spice this veggie. A true broccoli lover knows that overcooking broccoli means killing the stout and crunchy taste character of this green protein, nothing less than a cooking crime. Well, sounds like a great opportunity for Honey Buzzard, to create a noble taste that is true to broccoli’s original character and just rightly Indianized. aa Why an Indian…

The eating world is divided in two parts – sushi lovers and non-lovers! This is a conclusion I have derived (may be based on limited and unwitting observations) through my eating experience thus far. I may be stating nothing close to a fact but that’s what I come across, people either like sushi or they

Road tripping is the travel ambiance that absolutely gets my travel feet going. One of the favorite drives of my travels has been in the US state of Arizona, also popularly known as the Grand Canyon State. Interestingly, Arizona’s name originated from the Spanish name, Arizonac, which in turn derived from an Indian word, ali sonak meaning “small spring”. Who hasn’t been riveted by the magnificence of Grand Canyons? It is a landscape that is visible from the space and surely finds space on every traveler’s bucket list? On mine too! The layers of Grand Canyons inspired my 7 layered Mexican Bhel recipe I had always been blazed by the layers, hues and textures of the rustic canyons, just like any other pair of travelers eyes would want to rest gaze on them. On my trip to the canyons, the whole day, I walked along the wide spread arms of…

Indian food is most commonly associated with tikkas or curries, and loved world around for its savory, spicy, aromatic and rich character. As much as I am proud of the celebrated imagery of my cuisine, equally I feel disappointed for it being mostly categorized as a traditional cuisine. As a result, most Indian savory cottage
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