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Food Bytes

The Perfect Recipe - by Savia Rajagopal	Dated: 8/13/2008 10:46:00 AM
We’ve all done it at some point in our lives. Inspired with soft-focus cameras lingering ever-so-lovingly on divinely placed food, immaculate cutlery and a chef gushing with a success, everyone has marched into a book store determined to buy a cook book that teaches us everything we need to know.
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On the Streets - by Savia Rajagopal	Dated: 8/13/2008 10:59:00 AM
There’s something wonderfully comforting about street food. You can tickle your taste buds with Western fare like hot dogs or cotton candy, or you could go the desi route with traditional desi street food like chaat, vada pav or kababs. The simplicity of eating food, in a relaxed environment walking down the street, does not take away from the delicious flavours and subtle spices that create an aroma and taste like nothing else.
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A tour of the Spice Rack: The Basics - by Savia Rajagopal	Dated: 8/13/2008 11:02:00 AM
Tour? Spice? Don’t fool yourself into thinking that this article is dedicated to Girl Power or the Spice Girls as they’re popularly known. This presentation goes far beyond hair spray and barely-there clothing. It ventures a trip into the seductive, aromatic world of spices. As any South Asian will know, spices form part and parcel of a typical kitchen. A little bit of this, a touch of that and then a little magic... Voila! New flavours are conjured right before your eyes.
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One chai please! - by Savia Rajagopal	Dated: 8/28/2008 9:45:00 AM
It’s raining outside, the skies are dark and gloomy. Picture a steaming hot, aromatic cup of chai to warm a kindred soul. A captivating beverage by any standard, tea or chai as it’s traditionally called, is a drink for the masses. But we’re not here to talk about just any chai. For now, our focus of attention is on Masala Chai in all its glory.
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Know Your Curry - by Savia Rajagopal	Dated: 9/9/2008 1:46:00 PM
Admit it, you can run but you can’t hide from the curry phenomenon. But do you really know the difference between a Madras curry and a tandoori curry paste? Are all curries created equal? Not quite so as we discover, in our stroll down curry lane...
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Take heart - by Savia Rajagopal	Dated: 9/17/2008 12:26:00 AM
South Asians around the world are waking up to the reality of an unhealthy lifestyle and diet. Thinking about switching to a healthier lifestyle? Why not start in the comfort of your own kitchen?
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Salads... Desi Style! - by Savia Rajagopal	Dated: 9/28/2008 3:21:00 PM
Desi households employ a mix of traditional seasonings to creating delectable, savoury salad ideas.
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Lassi: A traditional favourite - by Savia Rajagopal	Dated: 9/28/2008 6:28:00 PM
Lassi is a yoghurt-based beverage that's perfect as an accompaniment for an authentic South Asian meal.
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Health? CHECK! - by Savia Rajagopal	Dated: 10/1/2008 6:38:00 PM
Choosing healthier foods is easy once you look for the Health Check symbol in your local grocery store.
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What kind of Cook are you? - by Savia Rajagopal	Dated: 11/3/2008 3:26:00 PM
Discover your "cooking" personality and what makes you tick here...
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Recipes

Alu Tamatarwale - by Meena	Dated: 6/11/2008 1:58:00 PM
When I first ate this dish at a dear friend’s place, I instantly knew it was going to be a regular on my menu. From the looks and taste of it, it seemed to come out from some great kitchen, cooked up with the utmost care and style. But one try at making it, and you’ll believe that simple meals can sometimes be the most gourmet!
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Alu-Pyaaz Fry (Fried Potatoes with Onions) - by Meena	Dated: 6/11/2008 4:33:00 PM
I always wonder why people look at cooking Indian food with such disdain. According to so many non-Indians I’ve come accross, they all have the same thing to say - It takes a lot of time and many more ingredients to cook a traditional Indian meal! Well, all I can say yet again is that you, my dear are mistaken! When it comes to food, we Indians know how to make a gala of the mere act of eating. But at the same time, we have our home-grown secrets of making a simple “Dal-Chawal” meal seem fit for
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Mutton Masala - by Meena	Dated: 6/11/2008 4:41:00 PM
When we were growing up, I remember eating mutton/lamb as a special lunch on Sundays and Holidays. I was a die-hard fan of her simple mutton curry that I would happily gorge on with a good helping of rice. On our weekly trip to the local grocery supermarket, I happened to chance upon a pack of fresh cut lamb. Bitten with the bitter cold of the lazy Sunday morning I decided to go for something that would be spicy and good enough to enjoy with fresh warm rotis.
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Tadka Dal (Lentils with a Spicy Tempering) - by Meena	Dated: 6/11/2008 4:45:00 PM
Sometimes, you just want to get away from the hoohaas and settle down with something simple and wholesome. Today, I just felt like taking things easy. And there’s nothing simpler I can think of than a big bowl of rice, drowned in Dal (Indian lentils). This recipe is one that me and hubby crave for after every couple of days. It hardly takes any time and effort, but yet still feels like a meal fit for a King. After all, are we no less?
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Bhindi Pyaaz (Okra with Onions) - by Meena	Dated: 6/11/2008 4:57:00 PM
There is always a way of cooking any veggie you don’t enjoy so much in a way that will keep you asking for more. Okra, or lady-finger as it is known in India, is one such veggie. Known as the queen of veggies, with its elegantly shaped form and crown-like head, it does require some special care while cooking. This is one of the few ways I relish it. A simple three-step process of chop-fry-serve makes this dish a definite keeper and especially good for a large crowd!!
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