Stuffed bread breaks the tradition of not having bread
Gastroutes
by admin
1y ago
Loaf Bread was not a great choice in Indian homes: one only resorted to bread if one was not feeling too well or if there was paucity of time to make the regular chapattis. Our mothers and elders not only fed the family members with love but also relatives and friends who visited. Our grannies and mothers cooked food throughout the day making snacks, meals, the day to day masala mixes and lot more. On special demands kheer, fruit salad, ladoos, cakes were all made at home and with cooking they even experimented and learnt some tricks too. Most of it was home cooked and seldom food was purchase ..read more
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Railway Food & More that made Cliff Richard
Gastroutes
by admin
1y ago
It is true to say that without Indian Railways and the luxury trains and railway accommodations, there would be no Cliff Richard! The Indian Railway was even criticized for serving all vegetarian meals as a mark of respect to Gandhi Ji on his birth anniversary.  Unfortunately but it’s a fact that the meals served in Indian trains are always a matter of debate. In the days of the British Raj, the dining cars were an essential part of the experience as they served some very fancy meals, all served on clean and crisp table linen, by well dressed and trained persons. But the only issue was th ..read more
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Recipe – ROAST CHICKEN WITH ROSEMARY-GARLIC POTATOES
Gastroutes
by admin
1y ago
Ingredients For the roast chicken 700g Whole chicken 50g Butter 1 small onion, with a clove stuck in it A wedge of lime For Marinade 3 tblsp lemon juice 2 tblsp minced garlic Salt Pepper 2 tsp honey For Gravy Lemon juice A little wine sugar or honey Method Preheat the oven to 200 C . Rub the chicken with the marinade inside out and place in a roasting tin. Allow to rest for an hour. Put the onion and lemon wedge inside the abdomen cavity of the chicken. Tie the legs with a cotton kitchen twine. Brush some melted butter on the chicken and place it in the hot oven and bake for 45 mins, bas ..read more
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Claus Meyer – about a chef
Gastroutes
by admin
1y ago
Claus Meyer often described as ‘Heliotrope’ due to his way of seeing the world.  Chef, restaurateur, entrepreneur and culinary activist always wishes to look in the direction of light and have faith in it to transmute every dark. He is the co-founder for Noma, awarded four times for being the best restaurant in the world by Michelin Stars Copenhagen. Ever since it opened in the year 2003 along with René Redzepi, Meyer has been an influence to the world of culinary especially in the region of Northern Europe. At the Tasting India Symposium in Delhi, where Meyer was the special guest spoke ..read more
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Marks & Spencer slaps Biryani
Gastroutes
by admin
1y ago
The biryani has always been a much talked about and is also a subject of great debate amongst food enthusiasts. There is also a debate on its origin, whether it comes from Central Asia or is it Indian, whether it is vegetarian or with some meat? Whether it should be dry or a little moist? Biryani today is a generic term and has different variations all throughout India and every region has its own recipe. A south Indian Biryani will taste absolutely different from the biryani in Lucknow. The combination of spices is different, the rice is different as in south India the vogue for Basmati rice ..read more
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Shahjanabad – Delhi’s eating district
Gastroutes
by admin
1y ago
Memory is funny, it is something to be cherished as it gives joy but also that it cages one in its extremities, especially when people are going through these difficult times of the current pandemic. Fond memories of childhood days in the Old Delhi erstwhile known as Shahjahanabad engulf with a sense of nostalgia and especially the streets where food smell swamps the entire atmosphere. The walls and the magnificent minarets of the Jama Masjid are always been a nectar to the eyes and looks imposing every time, but even more is the flavours of food which through small shops.  Life in the wa ..read more
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Indian Soup – Dal
Gastroutes
by admin
1y ago
While still a student of law in London, Mohandas Karamchand Gandhi around the year 1889 met a Gujarati writer and critic Narayan Hermchandra. Like other students Gandhi also was quite influenced by the British life style, adopted many British customs but remained vegetarian. Once Gandhi made carrot soup for Hemchandra, but did not satisfy the very patriotic Hemchandra whose longing for Dal could not be comforted. Hemchandra looked for some Moong Dal and cooked it and Gandhi admits that he himself ate with so much satisfaction. Hemchandra was patriotic to the core and his love for India could n ..read more
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Meatless meat ?
Gastroutes
by admin
1y ago
Though difficult to belief but a mix of wheat, rice, gram and quinoa flour, coupled with some beetroot powder for a striking colour packed with some pea protein, some pungentness of onions and garlic along with some salt coriander and cumin powder tossed together in a pan is a simple recipe for a meatless curry. Though it may sound a bit astonishing but there are versions of vegan mutton curry to promote the idea of eating compassionately by finding alternatives to meat and at the same time satiate the taste buds craving for meat dishes like a mutton curry or a chicken tikka. A desire to fix i ..read more
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Kolkata – the cradle of food
Gastroutes
by admin
1y ago
After arguments over the Kolkata’s famous and much famed Rosogolla simmered down soon there are arguments over the delicate and fragrant Biryani, and it would not be wrong to say that what Kolkata relishes today it might soon be recognized nationwide. Agreed that Mumbai is the financial capital of India but truly Kolkata is its stomach. The street food of Kolkata is truly innovative so much so that in the crises of Covid-19 they made sandesh in a spiky shape like the Covid virus and so much so when the film Titanic won the Oscar awards markets were flooded with boat shaped sandesh. Many expert ..read more
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Sweet North Indian Breakfast – Jalebi
Gastroutes
by admin
1y ago
Biting into the street side vendor’s jalebi, selling every day, with his hands moving rapidly swirling the batter over the hot oil, pulling them out and dipping them into thick sugar syrup, ready to be gulped into one’s mouth before the sugar crystallizes on the jalebi. But soon realising that the batter thus made for the jalebi has a bit of sourness from the yogurt added to ferment the batter. Childhood jabeli treats accelerated fond memories of the sweet. For a family that would not eat outside food so often but getting a bag full of these perfectly deep-fried, crisps with a shine from the s ..read more
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