Biryani a dish that supposedly originated as a princely dish and migrated from royal kitchens to commoner’s kitchen or a dish that is described in words of noted author of ‘Biryani’, Pratibha Karan, as God’s food is as enigmatic as any dish could be.
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Ghee Rice is a dish that is widely prepared in Southern states of India Tamil Nadu and Kerala. We had an opportunity to taste Ghee Rice during our friend’s pre-wedding dinner that we had attended couple of years ago.
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Being a foodie, I can lay my claim to anything and everything that gets served in a plate to me. However, I must admit that some regional cuisine in India are more dear to me than others.
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Quite frequently, a recipe request that we often come across in the comment section of this website and on our YouTube channel is for a one-pot meal. Often, our viewers and readers are on lookout for such recipes that are not only quick to make but filling as well.
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One of the recurring grumbling that one would hear about Biryanis is that it is one of those dishes that requires great deal of patience and warrants an extensive list of ingredients and an elaborate preparation.
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It’s Sunday again! The day I allow myself the luxury to be lazy. The day I want to get done with my lunch with not much fanfare. In short, it’s the day I go back to my list of comfort food and lemon rice sits right at top.
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Historians are not very sure about the country of origin of Pilaf(Pulao). There are 2 counter theories about where Pilaf was originated, some say it was Persia and some believe it was in India. As per historical evidences, Rice was cultivated in India for thousands of years, but Persia started cultivating rice between 1000-500 BC.
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Mumbai, a city of dreams, a city that never sleeps, a city always on a move. For over two decades before I moved to its sister city Pune I grew up in Mumbai. I was a part of the crowd that moves through the city in pursuit of their goals, day in and day out through the local trains.
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This recipe also comes from my Sasural’s Khana Khazana!! In Uttar Pradesh, it’s a winter delicacy and specially prepared on the auspicious occassion of “Makar Sankranthi”.It’s a Harvest Festival! People consider Urad dal is “Shubh”. On Sankranthi early morning , a vessel containing mixture of Urad dal and rice is kept in Poorab disha( Rising Sun direction )and every family member touches it before starting their day. Hence this Tahari also contains lentils like Urad and Chana dal along with Matar.
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Curd rice also known as Thayir Sadam in Tamil tongue is a recipe that not only resonates well in the South Indian states but now has many takers pan India.
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