Naan – a popular flat bread from South Asia, always reminds me of my college days in Delhi. The time I traveled quite frequently to my home during weekends and used to eagerly wait for the bus to stop at those high way Dhabas (makeshift village side eateries) for some scrumptious meal. Charcoal smoked Naans hot from Tandoor (clay oven), generously smeared with fresh butter and served with whole creamy lentils, yogurt raita and sliced onions…Mmm. Although I often make Naan at home but nothing can beat that authentic taste of charcoal infused slightly charred stuffed Naan. If only I knew that a food blog is on the anvil…I would have asked him the recipe for sure

Biryani is a symphony of aromas, color and texture played by the various spices & condiments that goes into making it. Although the origin of this spicy and decadent dish is from the land of Persia, the endless list of Indian versions will make you believe the authority of India over Biryani. Kashmiri, Chettinadu, Coorgi, Calicut, Lucknow, Tihari, Dindigul Biryani..you name any region of India and they have their own special Biryani to boast upon.

With the countless scrumptious versions of aromatic Biryani coming from different regions, there is no reason left why we should not call this exotic dish an indigenous recipe of India. Every state in India has its own flavor and ways to cook a prefect biryani, if long grain basmati rice is used in the northern region, the short grain rice makes a delicious biryani in south India.

I like how versatile this humble grain Rice could be in various forms of cuisines world over. From more exotic Sushi to Risotto to the simple curd rice from South India, this ancient grain has come a long way. Though I am not a rice loving person, having married in a place where every day starts with rice and ends with it made me reinvent some of the very famous rice recipes here. Now my menu boasts of many easy to make and scrumptious rice recipes I learned from my MIL and friends here.

And yes if you are already bored with the time consuming & tedious cooking methods of your Risottos and the Shahi Pulav these quickies will win you over hands down

Time flies when you are enjoying what you are doing and doing what you enjoy the most. And I thoroughly enjoyed my vacation at my native Udaipur. Learned to cook a few authentic recipes from mom, visited all the historical places which were in my wish list for long and most important met many of my schoolmates after almost 30 years!

Mom made these two versions of Stuffed flat breads or Parathas for my travel food. My kids dislike air travel and given a choice would always prefer trains over flights. They love to watch green fields, rivers, animals and villages over the dull and gray clouds so I booked for the flight for one way and came back by train.

Never knew the worth of mom’s cooking until I started to cook myself. All of a sudden the spices did not impart the same flavors, veggies did not taste as fresh as they did when she cooked with them and there was always something missing in the final recipe. Could not figure out the reason for quite a long time, till I discovered the secret ingredient in all her recipes and that is ‘The love‘ which she pours every time in it when she cooks.

We do differ in many aspects of life and cooking, which include her love for oil and chilly and her ways of parenting. But then such differences are what makes life more spicy and worth living And yes I do love you Mom!

A bowl of soup could be a perfect meal when one is looking out for something light to eat which is comforting and filling as well. Though steamy soups remind that of chill winter nights, this healthy broth could be a refreshing delight during summer as well when served cold. This whole lentil soup is one such recipe which comes handy in all weather. The Whole lentil and Mint soup with cherry tomato Foccasia bread is a great combo for a scrumptious dinner.

Dips and spreads add flavors to the food and makes an excellent appetizers when combined with crackers, bread sticks, veggies, and fruits. And are a great addition to the pantry when one is hard pressed for time and needs a quick breakfast.

It is that time of the year again we anxiously look forward to each year. Yes, time when we celebrate the combined birthday dinner party for our kids, which has become a sort of ritual for the last 10 years. Though with age catching up fast, it is becoming a bit taxing to entertain a guest list of 80+ friends. The happiness written on the faces of our children fuel our energy and helps us do the same year after year And for sure these are some of the most wonderful moments of our life!

This minty welcome drink has almost become a signature drink in all my parties. Many of the invitees call me back to inquire if the welcome drink is there in the menu! Orange is the new addition this time and I must admit that it has given a wonderful flavor and refreshing citrus aroma to it.