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Malai Paan

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  Malai paan Lucknow might be known as the city of Nawabs but for foodies like us, it is the culinary haven of succulent kebabs, aromatic biryanis, chaats and other lip-smacking delicacies that can only be found in the capital city of Uttar Pradesh. The city's rich history of Mughals crawls into the culinary heritage in the form of slow-cooking techniques to make mouth-watering dishes that are simply irresistible. Malai paan, malai ki gilori or Balai ki gilori, call it whatever you like but this heavenly treat from the streets of Lucknow is sure to get you drooling at the first bite Introduction Malai Paan or Balai ki Gilouri is a delicate sweet made with paper thin malai filled with mishri and dry fruits. Nowadays mawa is also used in filling and according to Chef Ranveer, this is available only in Lucknow. During 1800s when paan was prohibited during Nawab’s rule, this Balai ki Gilouri was made to replicate paan. Though it is a dessert, it was served just like paan decorated with...
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Dhonas

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  Dhonas We all know that mango is considered as the king of all fruits in India. But how many of us know that in Goa, jackfruit is considered as the king of all fruits. There is a festival in Goa that will give a clear picture about why jackfruit is considered as the king of fruits in Goa. The people residing in Goa also invented a famous dish out of jackfruit which is known as “Dhonas”. Dhonas is basically a jackfruit cake consisting of ripe deseeded jackfruit, rice, coconut and jaggery. Introduction In Goa two main varieties of jackfruits are found which are “Kappo” and “Rasal”. “Kappo” also known as “barkay” is a fruit which is juicy but with a stiff and a sort of crispy texture. “Rasal”, is the other jackfruit variety, as the name suggests has a lot of “raas” or juice in it. It is a variety of jackfruit which has a thick juice or “mohnv” as it is commonly known in Goa, which means honey as translated from Konkani.   Majorly “Rasal” variety of jackfruit is used as it...
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Patoli

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  Patoli How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away!  This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines. Today lets change the concept and bring back our old traditional dish called Patoli. Patoli is a steamed rice sweet pancake which has a special flavour of turmeric leaves. Introduction The  monsoon  brings with it all sorts of scents–from the much of romanticised petrichor to the less agreeable musty smell that clings to your clothes through the season. It is this season when we experience more of aromas through nature. To have the same feel for each and every food we have, “Patoli” is the best dish which has a distinct special flavour of turmeric leaves. Patoli is a ...
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  India is a vast country and Indian cuisine includes a vast variety of regional and traditional cuisines. As you travel every 100 kilometers, you will encounter a new culture which has altogether a new cuisine. Though the ingredients may remain the same, a unique combination of all the techniques and old traditional methods of cooking with an incorporation of the most enchanted spices makes every cuisine unique. But as time has flown, the actual feel of Indian cuisine is evaporating from India itself. There are several factors that contributed towards dying of dishes from Indian cuisine. As the history states that it was a tradition among many families that the mother used to pass on their family recipes to their daughters and so on. But as girl started getting educated and doing a job, their ties with the kitchen started reducing. As a result of which many recipes were not passed over to the next generation. Another important factor was the shortage of time. As people started t...
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