Chapli Kebab: The Flat Minced Meat Marvel Is An Explosion of Flavours You Must Not Miss

A piping hot Roomali roti or paratha, paired with tender and moist kebabs accompanied with freshly cut onions and green chillies, that’s how a typical ‘nashta’ in every third Peshawari and Awadhi household looked like many years ago.  The decadent and wholesome ‘nashtas’ may have made way for slightly healthier breakfast options in the recent past but that has, in no way, affected the popularity of these smoky and succulent wonders in the subcontinent. Kebabs have had their own journey worthy of being told and savoured over generations; one such tale has been…

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Fusion of oriental flavours

Paranthe Wali Galli by Bon — a relatively new venture, owned and headed by chef Rahul Arora, is Kolkata’s take on paranthas. The best part is that he operates based on the customer feedback. The menu is shaped around what you like and what you want. The number of options they present on the menu is guaranteed to outnumber your wants, especially after the new additions to his already diverse options. Just imagine a menu that is constantly being added to and changed. You can never be bored of this…

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Mélange of flavours

The foodies in town had a gala time recently as the Capital was turned into a food haven during the city’s first and the largest regional food festival. Titled Masalas of India, the first of its kind fest had delicacies from across India, all under one roof. Taking the food aficionados on a food tour around India, the festival featured various regional cuisines like Goan, Parsi, Kashmiri, Awadhi, Bengali, Mangalorean and Naga to name a few. Some of the most liked dishes on offering were Maharashtrian street food ~ Dabeli,…

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