Shahi Tukda: The Mughlai Bread Pudding We Can’t Get Enough of

In their reign lasting 400 odd years, Mughals gave India many an architectural, literary and cultural marvel. While the Mughal kings and aristocrats worked relentlessly to establish themselves in many areas related to music and arts, a glorious chapter of history was being written in their Royal kitchens too. From Boti kebabs to Galouti, from Awadhi Biryani to Kadhai Murg and Murg Shahi Korma, the culinary genius of the Mughal kitchens is a thing to celebrate. But there’s more to Mughal cooking than just their lavish meaty-fare. Prime example is the decadent,…

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How to Make Brown Bread at Home

It is hard to imagine starting the morning without a crisp toast, slathered with butter or cheese spread, and a fluffy omelette on the side. Bread is very much a part of the Indian kitchen though its origin directs to the West. While white breads have graced our breakfast table for years, it is now time to make way for more wholesome and healthier variants like brown bread and multi-grain. If you are done with store brought breads, being mindful about reports on chemicalsbeing used in baking breads, you can put on the baker’s hat yourself and…

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Bonding over bread

The Chef’s Story in Purasaiwalkam is the kind of place that triggers good conversation. It’s pretty easy, actually. For, how can you ignore the beautifully-curated sayings on the wall that gently nudge you to talk to each other, forgetting WiFi, and to focus on food and friendship. I’m alone, and so decide to focus on the food and the bonhomie that’s evident inside the vegetarian-only restaurant, which opened in November. A group of school girls makes use of the happy hours package (Monday-Thursday, 2 p.m. to 6 p.m.) and tucks…

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Daily Bread Food Bank’s annual hunger report highlights growing need among adults

Adults are increasingly relying on Toronto food banks more than young people, a new report has found. The Daily Bread Food Bank released its annual Who’s Hungry report on Monday, breaking down the trends behind the 905,970 visits its clients made between April 2015 and March 2016. A further 2.6 million meals were given out through meal programs, the organization said. One of the key findings: clients 45 and older now make up 35 per cent of food bank users, up from 26 per cent in 2006. Some 39 per cent…

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