Rajma I wouldn’t be a Punjabi worth my salt if I didn’t mention Rajma in my list of favorite foods would I now! If you’ve
Qurma The goodness of vegetables, a taste that is not like the ordinary and a dish that saves my skin on many occasions. When I
I live in an apartment complex which is beautifully landscaped. Every nook and cranny is verdant with trees, shrubs and flowering plants. I also have
Pootharekulu Putarekulu, or Poothareku as is it also known as, is the most unusual sweet I have ever seen or eaten. The origins of this
Obbattu. Holige, Parpu Poli. Bobbatlu. Bobattu or Puran Poli as I know it as, from growing up in Bombay. Many names, slight variations in
Nolen Gurer Jolbhara Sandesh Nolen Gurer is Date Palm Jaggery. The winter months from November to February are what I used to eagerly await, as
Meethe Chawal The literal translation of Meethe Chawal is Sweet Rice and they were cooked at home often when I was growing up. Whenever there
Langcha I call Langcha the ‘Amitabh Bachchan of Jamuns’ as unlike it’s round, softer North Indian cousin, the Gulab Jamun, the cylindrical Bengali
I feel privileged that I am an Indian. I love my Country, with all my heart and with all its welts and warts. I am
If you’ve ever visited a Gurudwara and have been lucky enough to come back with a cupped palm full of the Halwa they serve