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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Celebrating Passion for Food
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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In Kannada, Bisi refers to hot, Bele means lentils and Bath refers to rice. So, Bisi Bele Bath translates to hot lentil rice. It’s a delicious one pot meal that you would find in every Kannadiga’s kitchen.
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This recipe has been adapted from a Maharashtrian non vegetarian cookbook authored by Aditya Mehendale titled “Rare Gems: A Non veg gourmet collection from Maharashtra”. True to its title this book features hundreds of recipes from every nook and corner of Maharashtra- some that are widely known, others less acclaimed but prepared often in a Maharashtrian household.
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The one item from Indian cuisine that constantly excites me, tantalizes my senses and tickles my taste cells more than anything else is chutney (chatni).
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