Lip-Smacking Ways to Use Papad: From Masala Papad to Rolls and Chaats

Papad or poppadum is undoubtedly one of the most loved accompaniments in an Indian meal. Providing not just crunch, but also a burst of flavour to your plate of rice, dal and veggies or meat, the fried treats come in various shapes and sizes. They are usually seasoned, containing a lip-smacking dose of cumin, black pepper, red chilli flakes, masalas, herbs and/or other spices, which pair very well with regular home-cooked meals, particularly dal-chawal. A common practise is to break the crisp, fried or roasted disc onto the plate using your fingers and mix it with the…

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Goan Vindaloo: Secret Tips to Making the Spicy Vindaloo Masala Paste

Ask any Goan or those who are familiar with Goa and they would tell you that Goa is so much more than gorgeous beaches, vibrant beach shacks, enigmatic pubs and party scenes. An erstwhile Portuguese colony, Goa has successfully managed to retain its vintage glory through architecture (tall churches, quaint streets, picturesque buildings), as well as local customs and food. The Portuguese influence is more prominently seen in the local cuisines, one such dish being the Vindaloo. Introduced to the Indian shores by the Portuguese colonists, the Vindaloo curry now…

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Brexit masala: Condiments turn costlier in UK, drive up food prices

he June 23 Brexit vote and the falling value of pound have severely hit Indian restaurants and Indian food manufacturers in UK who import spices and other ingredients from abroad, forcing them to raise prices in the 4 billion-pound “curry industry”. Already hit by the inability to recruit chefs from the Indian subcontinent due to tough visa restrictions, the falling pound has come as a “double whammy”, restaurant owners and food manufacturers told Hindustan Times on Friday. There is growing despair among restaurant owners over the fact that promises made…

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