Celebrating Passion for Food
I toiled hard the past weekend, the whole of 2 days have gone through cooking and shooting of the recipes for the next week. While my day was how a typical weekend looks like for me- jostling behind and front of camera, but the Saturday evening I managed some time to unwind.
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Dear readers, if you have been reading my blog for quite some time now then you are well aware of my strong affection for eggs. Eggs are an essential part of my weekly menu.
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Our breakfast on weekends is usually an eggy affair. At times, when we are feeling just too lazy, we prefer eating boiled eggs- the choice of soft and hard boiled variations depends on the whether we crave for soft, beautiful, runny consistency or a firm and hard yolk.
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Dear readers, at my place a typical Sunday morning often witnesses me and Pranay getting involved in a rigorous brainstorming session over a cup of coffee. The agenda of our sessions is more often than not what we should be making for our Sunday morning breakfast.
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We have been thinking of making an exotic preparation from some time now, something that will leave us craving for more.
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Eggs are one of the quintessential ingredient that one can use in several breakfast preparations. There are so many different preparations that can be made but more often we find ourselves sticking to same few recipes.
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Last year, I had an opportunity of visiting Kerala twice. Before taking this vacation, I had checked with my Malayali friends about the food items that I must not miss having during my trip to Kerala. I had a list of must-try dishes ready in my possession and Nadan-Egg Roast was one recipe that was on top of that list. During my first trip, I tried several restaurants but they did not have this recipe on their menu. On fourth day of my trip, when I was in Alleppey, enjoying my every moment of stay on the houseboat, we were in company of a very warm and courteous crew.
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“Chicken or Egg, which came first?” is referred as a ‘Casualty of Dilemma’ which has not been answered yet! As a foodie, I believe, Its futile to seek an answer for this ancient philosophical question. Why should we try to single out any one of them, when we can make some of the most delightful and scrumptious preparations by using chickens and eggs.
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I believe street food has been a great leveler in India!!
You would find people cutting across all caste, creed,religion sipping on tea at any tea-stall or devouring vada-pav on vada-pav stalls.These street food vendors can be seen anywhere and everywhere, however each of these vendors specialise in some very specific food preparations that they make. And if you thought that food innovation is best left to professional chefs, then you are wrong! These tapri walas of India are masters of variations too!!!
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Learn to make Anda Bhurji- Indian scrambled Egg in today’s blog post in an easy and step-by-step post. Any discussion about Indian street food would be rendered incomplete without the inclusion of “Anda Bhurji”.It’s an Indian version of scrambled eggs and this is where the similarity between these 2 dishes ends.
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