Trust food lovers to come up with innovative stuff. I was just scrolling through hubby’s facebook updates when I came across this link. If you are from Indian and love your pasta and Italian stuff, you are really going to love this. I don’t wanna say anymore. I will just leave you with the link. Enjoy the heights of creativity…… http://soundcloud.com/krishashok/mozzarellasura-linguini-stotram Continue reading For food lovers!!!!!
The fresh fragrance of it is enough to uplift your senses. The colour of it relaxes the eye. The name evokes a sense of flavour. Coriander or dhania pathi, the quintessential Indian herb that is gaining world wide significance for its fresh citrusy and earthy flavour. Image courtesy:http://www.spicesofindia.co.uk/acatalog/Fresh-Coriander.html Used as a garnish in most Indian dishes, it enhances the flavour of the dish. The leaf part of it exudes a kind of aroma, while the stems enhance the flavour of the dish. People would be generally under the impression that you should just use the leaves and discard the stems.Stems are very … Continue reading FOR THE LOVE OF CORIANDER
Akshaya Patra – a vessel that gives food continuously with no signs of diminishing…the vessel that helped the Pandavas through their period of exile. Akshaya Patra in the 21st century helping kids experience a better world by providing them with food everyday. How relevant.
(IMG COURTESY: http://www.akshayapatra.org/happy-kids-gallery)
here’s a summary of TummyKhush stats on 2010:
The Blog-Health-o-Meter™ reads Fresher than ever.
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 2,300 times in 2010. That’s about 6 full 747s.
In 2010, there were 35 new posts, not bad for the first year! There were 137 pictures uploaded, taking up a total of 155mb. That’s about 3 pictures per week.
The busiest day of the year was October 22nd with 77 views. The most popular post that day was Spicy vegetable pulao.
Gourmet, organic foods, plating … these are some of the mantras of modern cooking. Simple cooking methods that retain food value and nutrition, eye-catching presentation and appealing looks having become the latest trends in the culinary world. Most of the top-notch hotels have started introducing the concept of fine dining to catch up with these upcoming trends. Another trend …healthy organic ingredients are catching up too, with many companies and outlets retailing in exclusive organic produce. When Food Lovers, a reputed magazine in Bangalore conducted a workshop on Active Foods at the Taj, I didn’t want to miss the chance. After all, you don’t get the chance to train under one of the most famous chefs in Bangalore everyday. The workshop was all about Active ingredients, simply put, food that makes you active. Nutritious food that improves metabolism and at the same time makes sure you don’t put on the extra weight. In simple terms, heathy food that ensures over all well-being.
Continue reading “Feast for the eyes: Active Foods workshop”
The rustic nature of the village atmosphere has always enchanted me. Still not invaded by the mechanical and somewhat unemotinal life of the cities, these villages retain their charm. They continue living by the methods and practices handed down through the generations though a couple of influences of modernisation keep showing up. The innocence of the villagers, the greenery and the friendly atmosphere left me spell bound at a friend’s marriage which was held in a small village in Andhra Pradesh India. I even borrowed one of their recipes which they normally have for break fast called Oggani Bajji which is featured in this blog.
I hope you would enjoy seeing the pics as much as I enjoyed staying there.