Paneer Jalebi: The Denser Cousin of Jalebi Is Nothing Like Anything You Have Had Before

If there is anything that can compete with the phenomenon of samosa in this country, it has to be the crisp and sweet jalebi. It was somewhere in the 13th century that the west Asian import made inroads into the culinary map of India, as Zolabiya, and here we are eight centuries later, absolutely hooked to our dearjalebi. Crispy, coiled and ever-so delightful jalebi, is staple across all halwais and sweetmeat shops in the country and is our all-time favourite too. Did you know that the recipe of jalebi is said to be first recorded in the 16th century, ‘Bhojana Kutuhala,‘ –…

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A multi-layered love affair with sandwiches

Thursday was grilled cheese sandwich day. A good excuse to dive into India’s most iconic versions, from spicy fry-ups to Bombay toast The Indian take on sandwiches defies definition. At times, it is a filling and greasy fry-up. At others, it’s a reinterpretation of a native recipe in a handy bite-sized package. Although bread and buns were introduced to India by her colonial rulers, the Portuguese and the British, they have been inextricably blended into the country’s colourful culinary landscape. While the meaning of the word ‘sandwich’ has got extended…

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Food for comfort: Permutations and combinations

Fish and chips, roast and potatoes, eggs and toast, paratha and pickle…. the list is deliciously long Some menu combinations get hardwired into our memories and preferences. Or sometimes into permanent dislikes. But even if disliked, they are redolent of childhood and one’s parents’ home. One of my pet dislikes is keema matar — minced mutton cooked with green peas. I can hear a groan of horror because I think I’m in a minority of one person in the world who abhors the dish. Give me aloo keema, gobhi keema,…

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