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Lobster – A Rags to Riches Story

When the first ships arrived at Plymouth, most shellfish was not considered fit for human consumption, due in no small part to its resemblance to an insect as it crawled along the ocean bottom. Most early passengers during the 1600s were from England and other U.K. countries and accustomed to eating beef, mutton and fowl. What they did consume from the ocean was usually fish, in the form of cod, haddock and sole. Abundant lobster was fed to servants and domestic animals (there must have been a lot of happy cats). Native Americans used it for fertilizer. Just picture thousands of these spiny creatures as they were washed up on the shores of the Cape, where anyone could fill a bucket for free. (Are you drooling yet?) Continue reading “Lobster – A Rags to Riches Story”

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Bali: Beaches, Spas, Nightlife and Shahrukh Khan

For me, arriving at Bali was a travellers’ delight. Nothing could beat travel fatigue better than the friendly, smiling Balinese faces at the Customs and Immigrations at the Denpasar airport and the ‘ Visa on arrival’ stamped on my passport for 10 USD in 15 minutes flat!

I had heard that Bali was an island of temples, dances, and age-old rituals; with over 95 per cent of the 3 million people practice a form of Hinduism. But nothing prepared me for the spot-on recital of ‘Gayatri Mantra’ by my taxi driver, followed by a song from Kuch Kuch Hota Hai in the same breath. I was amazed by the Bollywood craze in this Far East city, so much so, that I was instantly labelled ‘from Shah Rukh Khan’s country’ by every taxi driver and local I met! Continue reading “Bali: Beaches, Spas, Nightlife and Shahrukh Khan”

Barbecue, BBQ & grilling, BBQ food, Breakfast, Drinks, Family, Fish, Fruit, Healthy, Healthy eating, Italian, Light meals, Main Course, Mains, Meat, Meat & fish, Nutrition, One-pan recipes, Quick & Easy, Quick fixes, Recipe Roundup, Salad, Sauces & condiments, Seasonal, Seasonal produce, Sharing, Side Dish, Snacks, Summer, Summer Drinks, Uncategorized, Vegetable sides, Vegetables, Vegetarian

Know How Hindi Helped a Sri Lankan Traveller in India

Hindi is one of the official languages of India and the most commonly used across the sub-continent. I moved to India in the year of 2010, from Sri Lanka. I already spoke Sinhalese, English, and I could understand Hindi but not able to structure proper sentences. As my forever passion is for travelling, I made sure that I went to all corners of India to know about the vibrant cultures, food habits, lifestyles of the various states of the country. India itself was a turning point in my life, and it has immensely changed my perception over various issues such as society, politics, war, thinking styles and education. Continue reading “Know How Hindi Helped a Sri Lankan Traveller in India”

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Vegetarian Recipe – Oatmeal Mushroom Steak

Vegetarian or not, come this way, this is so nummy. This recipe is vegetarian, so you meat eaters might want this with a beef, pork, or whatever meat steak. This is not a recipe for Vegans though, I have not gotten there yet unless I fill up on vegetables and fruit. Hey! what a concept, vegetables and fruit. One should always remember the basics if one wants to stay healthy right?

Years ago for about nine months I was a vegetarian. I bought a lot of veggie stuff.. veggie hot dogs, veggie patties, unknown what they were supposed to be really , anyway you get the picture right? I wanted to be a vegetarian for the animals. I felt to so guilty and I guess I still do, but I eat meat again and I guess close off that part of me that worries about it. Once in awhile I make this dish just because I love it. The consistency is very meaty actually. Try it, I think you will like it Micky! Continue reading “Vegetarian Recipe – Oatmeal Mushroom Steak”

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Different Kashmiri Spices And Their Uses In Their Cuisine

Amir commented, “You can never get the taste of kashmiri food in Delhi”. I was zapped and wanted to know the reason behind it. I heard the folks from the Valley reminding me again and again that Kashmiri vegetables and dishes can never be found anywhere else other than Kashmir. I always introspected on this and wanted to know more about the Kashmir food. This led me to know various things about the Kashmiri cuisine, recipes, dishes, vegetables, spices, etc.

The genuine cuisine from Kashmir is recognized through the different spices that are added to various dishes. I never knew this fact though I tasted lot of kashmiri dishes. One fine day, the lady-my guest my Kashmir-exhibited the contents of the bag. She said, “These are the spices or masalas from the land of Kashmir. They are unique in themselves-in taste and flavor. When I would be cooking in your kitchen, I want you to perceive it very carefully”. “Hmmm”, I thought. Continue reading “Different Kashmiri Spices And Their Uses In Their Cuisine”

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Seven Vows in an Indian Wedding

It is so appeasing when your loved one promises to spend a lifetime together with you. In an Indian wedding, it is beyond a promise or expression of love. It is a commitment of eternity. An Indian Wedding is considered a sacred exchanging of vows. It encompasses the Indian culture and tradition that levy the rules of a blissful, married life. There are seven vows, or Saptadi, that are performed during the mangalpheras. A sacred fire, or havankund, is lit with sandalwood, which evokes Lord Agni, the god of fire. The priest chants the mantras from the Vedas, a book of ancient scriptures. The couple walks around the havankund pledging their commitment to be together through thick and thin, which is witnessed by Lord Agni. Before the pheras, the bride sits on the right side of the groom, but soon after the pheras she moves to the left side, symbolizing her getting closer to his heart. Continue reading “Seven Vows in an Indian Wedding”

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Binoy Nazareth Traverses Through the Cuisines, Culture and Curries of India

Unique. Unusual. Unforgettable.

Satisfying my wanderlust and the innate intrepid nature of an adventurer, I gave in to my passion of exploration and the excitement of sampling new and delectable cuisines. Traveling around to capture the essence of life and lifestyles, I took off on a tour that was an unusual but perfectly chosen whim that was just up my alley. Knowing my adventurous nature, it was just like me to choose a journey that combined cuisines, cultures and curries!With my wanderlust for the unique and the unforgettable, my trip blended the quintessence of travel and though a long one, it was filled to the brim with lasting experiences for the explorer.

With adventure flowing in my veins and anticipating the thrill of discovering exotic cuisines and the perfect holiday destinations, I decided on a trip to India. I was thrilled to travel through the vast and diverse terrain of an exotic South Asian country which evolved over 5 millennia from the famous Himalayan Mountains to the Indian Ocean coastline. Surrounded by an exciting and exotic history, India is the second-most populous and the seventh-largest country with over 1.2 billion people. Continue reading “Binoy Nazareth Traverses Through the Cuisines, Culture and Curries of India”

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Chicken Curry – An Indian Delight

India continues to occupy its historic position as the largest producer of spices in the world. There is something magical about the Indian herbs and spices that transform simple ingredients into exotic dishes. It is a common assumption that among the traditional uses of spices was their role in disguising food that was well past its best. It is not until the middle of the 17th century that a more selective use of spices and herbs is visible. The British love affair with Indian food goes back to the early 17thcentury. Edward Terry, one of the first Englishmen to taste Indian food with all its goodness, talked about onions, ginger, herbs and spices with meat pieces being used in well-proportioned quantities, thus cooking food that is exceedingly pleasing to all palates. In United Kingdom, you conduct a word association test and say “spicy” and the response would be “curry.” Assuredly they are perfectly normal for no other food is so inextricably linked with aroma and flavor than Indian Curry. The smell of Indian Curry excites the taste buds in a unique and inimitable way and that for us is comfort food. Continue reading “Chicken Curry – An Indian Delight”

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Chimineas – A Brief History

Chimineas are a great way outdoor kitchen piece of equipment that is very versatile, they not only look great but they are very practical. Many people now have chimineas in their back yards, as they not only cook food but also keep you very warm when the evening begins to get cooler. They are portable and can be moved with ease when you want to remodel or move house.

A Chiminea is a freestanding fireplace, very similar to a fire pit although they are totally enclosed. Chimineas are front loading and have a vertical chimney which is designed to ensure the smoke is blown away from the food, and has a constant breeze allowing the fire to remain burning for longer. They are often a bulbous design which enables them to have large quantities of food cooked in them. The Chiminea originated in Mexico and have been a basic clay design for many years. They were used thousands of years ago by the Mexican tribesmen to provide heat for their families as well as a cooking and baking vessel. They were designed this way to ensure that the rain couldn’t get to the firewood and put the fire out.

Continue reading “Chimineas – A Brief History”

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Making Your Own Spanish Rice Is Easy

Spanish rice has a unique flavor and kick to it that makes it stand out as one of the quintessential Mexican side dishes. Nothing tastes better than taking a loaded fork of hot refried beans and putting it into a thick pile of Spanish rice. While you can go ahead and purchase boxed sides that adequately reproduce the Spanish rice experience, its best to make your own from scratch to get the real deal. Here is a simple recipe you can make right from home to recreate this excellent compliment to any Mexican dish.

1. Start with a twelve inch sauce pan filled with a quarter cup of vegetable oil and bring to medium heat.

2. Next, toss in two full cups of long grain white rice into the pan of hot oil. Allow the rice to sauté in the sauce pan for ten to fifteen minutes so that the rice has a nice golden brown color to it and is fully toasted. Continue reading “Making Your Own Spanish Rice Is Easy”