#indiancuisine — Public Fediverse posts

3-Michelin-Star Chef Himanshu Saini To Join NDTV World Summit 2026 https://www.diningandcooking.com/restaurants/40390/ #DubaiRestaurants #HimanshuSaini #IndianAccent #IndianCuisine #IndianRestaurant #IndianRestaurants #MichelinStars #NdtvWorldSummit #NdtvWorldSummit2026 #ndtvworldsummit2026 #TrèsindStudio #VirSanghvi #WorldSummit #World’s50BestRestaurants

3-Michelin-Star Chef Himanshu Saini To Join NDTV World Summit 2026 https://www.diningandcooking.com/chefs/10483/ #Chef #DubaiRestaurants #HimanshuSaini #IndianAccent #IndianCuisine #MichelinStars #NdtvWorldSummit #NdtvWorldSummit2026 #ndtvworldsummit2026 #TresindStudio #VirSanghvi #WorldSummit #World's50BestRestaurants

Sanatanam opens vegetarian restaurant in Rajouri Garden https://www.diningandcooking.com/restaurants/40325/ #DelhiRestaurants #IndianCuisine #IndianRestaurant #IndianRestaurants #RajouriGarden #Sanatanam #VegetarianDining

Traditional recipes, modern kitchens and changing tastes: Chef Siddharth Parab on what ‘authenticity’ really means in Indian cuisine https://www.diningandcooking.com/restaurants/38837/ #AuthenticBiryani #AuthenticityInFood #CulinaryTraditions #IndianCuisine #IndianRestaurant #IndianRestaurants #TraditionalDishes

Indias Ambassador To US Explains How Indian Spices Are Bringing Indianness To American Homes https://www.diningandcooking.com/restaurants/37696/ #ambassador #AmbassadorToUs #AmericanFoodCulture #ayurveda #CulturalConnection #HealthBenefits #IndianCuisine #IndianFoodInUs #IndianRestaurant #IndianRestaurants #IndianSpices #IndiasAmbassador #IndiasAmbassadorToUs #OrganicFood #SpiceTrade #turmeric #VinayMohanKwatra

This Indian Restaurant Made Culinary History, Becomes The Only One To Retain Three Michelin Stars For Two Years | Food News https://www.diningandcooking.com/restaurants/37604/ #AtithiDevoBhava #ChefHimanshuSaini #DubaiRestaurants #FineDining #IndianCuisine #IndianFineDining #IndianFoodGlobalRecognition #IndianGastronomy #IndianRestaurant #IndianRestaurantMichelinStars #IndianRestaurants #MichelinGuideDubai2026 #MichelinStarredIndianRestaurant #ThreeMichelinStars #TrèsindStudio #TrèsindStudioDubai

Tresind Studio Becomes First And Only Indian Restaurant To Retain 3 Michelin Stars https://www.diningandcooking.com/restaurants/37167/ #ChefHimanshuSaini #DubaiRestaurants #IndianCuisine #IndianRestaurant #IndianRestaurants #MichelinGuide2026 #MichelinGuideDubai #MichelinStars #MichelinThreeStars #RestaurantAwards #ThreeMichelinStars #trèsindstudio

Lite Bite Foods Debuts First Hybrid Standalone with Street Foods by Punjab Grill & Asia Seven in Gurugram https://www.diningandcooking.com/restaurants/36088/ #AdvertorialDisclaimer #CulinaryHeritage #HTSyndication #IndianCuisine #IndianRestaurant #IndianRestaurants #MenuOffering #MicroMarkets #NeighbourhoodDining #RestaurantExpansion #Swiggy #Zomato

Asian Rice Pot, Kelana Jaya: South Indian mixed rice that’s still a neighbourhood favourite 20 years on https://www.diningandcooking.com/restaurants/35775/ #AsianRicePot #CurryDishes #IndianCuisine #IndianRestaurant #IndianRestaurants #KelanaJaya #MuttonVaruval #PetalingJaya

Where to eat: Unique and classic restaurants around Athens | Guides https://www.diningandcooking.com/restaurants/35025/ #athens #breakfast #brunch #ChucksFish #ClassicCityClassics #clocked! #coffeehouse #cooking #CookingBanana #cornbread #cuisine #Diner #Five&Ten #Food #FoodAndDrinkPreparation #FoodWatchlistArticles #foods #hamburger #IndianCuisine #lunch #Menu #po #Restaurant #Restaurants #sandwich #sushi #ThaiCuisine #TheFarmcart #uga #UniversityOfGeorgia #WesternCuisine

Ayurveda Kitchen to bring unique Indian cuisine to Katy | Katy – Fulshear

Ayurveda Kitchen is set to bring its unique culinary concept to Katy, founder Sanjiv Khanna said.  What to expect With a focus on plant-based foods, vegetables, he…
#dining #cooking #diet #food #Dining #AyurvedaKitchen #C79BakeryandRestaurant #indiancuisine #Katy #plantbasedfoods #SanjivKhanna #WestheimerParkway
https://www.diningandcooking.com/2838899/ayurveda-kitchen-to-bring-unique-indian-cuisine-to-katy-katy-fulshear/

Ayurveda Kitchen to bring unique Indian cuisine to Katy | Katy – Fulshear https://www.diningandcooking.com/2838899/ayurveda-kitchen-to-bring-unique-indian-cuisine-to-katy-katy-fulshear/ #AyurvedaKitchen #C79BakeryAndRestaurant #dining #IndianCuisine #Katy #PlantBasedFoods #SanjivKhanna #WestheimerParkway

Johnnie Walker’s New Blue Label Blend Is Inspired by the Flavors of Indian Cuisine https://www.diningandcooking.com/restaurants/35002/ #BlueLabel #BlueLabelScotch #EmmaWalker #FestiveSeason #IndianCuisine #IndianFestive #IndianFestiveBlend #IndianRestaurant #IndianRestaurants #JohnnieWalker

Steaks, tacos, coffee cupcakes & more: KC-area restaurant updates for September https://www.diningandcooking.com/restaurants/34759/ #BusinessNews #CoffeeRoasters #IndianCuisine #KansasCity #Lee’sSummit #OverlandPark #PitchsideCoffee #Restaurant #SteakHouse #SteakHouses #SteakRestaurant #SteakRestaurants #Steakhouse #Steakhouses #TheStar #WaldoNeighborhoodBar

Mezbani Mangsho

Mezban (Persian) means ‘host’ or ‘to host’ and is used in various South Asian contexts. However, the specific culinary tradition known as Mezban originates from Chattogram, formerly known as Chittagong in Bangladesh. Mezban (Mezbani or Mejjan) is a communal feast. Celebrating significant events such as the birth of a child, a wedding, or the opening of a new business, this tradition is rooted in hospitality, aiming to feed as many people as possible, often without prior invitation, reflecting a spirit of generosity and community. The main dish served during these feasts is Mezbani Gosht, a spicy beef curry. The preparation of this dish is considered an art, passed down through generations. It involves slow-cooking beef with a blend of spices, creating a rich and flavorful curry. While the beef-based Mezban is predominant among the Muslim community of Chattogram, the Hindu community has adapted the tradition to align with dietary practices. In these households, fish, mutton or goat replaces beef. Dried red chilies are ground with cumin, coriander, cloves, cinnamon, and cardamom into a fiery, rich paste. The meat simmers slowly in this paste until tender, releasing its fat into the masala to create a thick red gravy. It is best served with plain rice or parathas. It is robust, hot, and designed for feeding crowds @sarchakra

PREP TIME: 20 mins

COOK TIME: 2 hrs

SERVES: 7

Ingredients

• Mutton 1 kg
• Salt to taste
• Mustard Oil 3 tbsp
• Ghee 2 tbsp, divided
• Bay leaf 1, broken
• Whole dry red chilies 2
• Green cardamom 3
• Black cardamom 1
• Cinnamon 1 inch
• White pepper powder 2 tsp
• Fennel seeds 1 tsp, crushed
• Fried onions ½ cup plus for garnish
• Cumin powder 2 tsp
• Coriander powder 1 tbsp
• Cashew paste 2 tbsp
• Poppy seed paste 1 tbsp
• Onion, sliced 4, large
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Mustard oil 1 tbsp
• Red chili powder 2 tsp
• Kashmiri chili powder 1 tbsp
• Mace crushed 1 tsp
• Star anise 1
• Nutmeg 1 tsp
• Garam masala powder 2 tsp
• Mint leaves

Method

• In a heavy-bottomed pan, heat all the mustard oil and 1 tbsp ghee. Add the whole spices (bay leaf, dry red chilies, cardamoms, black cardamom, cinnamon, star anise, mace, nutmeg) along with white pepper powder and crushed fennel seeds. Let them sizzle briefly.
• Add sliced onions, garlic paste, ginger paste, red chili powders, cumin, coriander, cashew paste, and poppy seed paste. Stir to combine.
• Add the mutton and salt. Mix thoroughly so the spice paste coats all the pieces. Cook over low heat for about an hour, stirring occasionally, until the spices are absorbed and the meat begins to soften.
• Pour in 4 cups of water, cover, and cook until the mutton is tender and the gravy thickens.
• Finish with the remaining 1 tbsp ghee, garnish with fried onions and fresh mint leaves.
• Serve Mezbani Mangsho hot with steamed rice or parathas.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!

FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

‘You don’t have to go to India’: Award-winning CT chef relaunches his beloved Indian eatery https://www.diningandcooking.com/restaurants/34663/ #BreadAndBeastPhotography #ChefPrasad #Connecticut #IndianCuisine #IndianRestaurant #IndianRestaurants #NewCanaan #Prasad #PrasadChirnomula #RoyalThali

‘You don’t have to go to India’: Award-winning CT chef relaunches his beloved Indian eatery https://www.diningandcooking.com/chefs/8886/ #BreadAndBeastPhotography #Chef #ChefPrasad #Connecticut #IndianCuisine #NewCanaan #Prasad #PrasadChirnomula #RoyalThali

How to Find a Great Indian Restaurant, According to a Top Indian Chef https://www.diningandcooking.com/chefs/8840/ #BusinessInsider #Chef #dish #food #GreatIndianRestaurant #HeenaPatel #india #IndianCuisine #ManyDifferentRegion #menu #naan #okra #rotis #TopIndianChef #TraditionalFlatbread

Yelp’s best new restaurants of 2026 revealed —and two NYC hotspots made the top 10 https://www.diningandcooking.com/us/38531/ #AmbassadorsClubhouse #AnthonyWang #IndianCuisine #Limusina #MexicanRestaurant #NewYorkCity #NewYorkCityDining #NYC #NYCDining #QualityBranded #Yelp

Johnnie Walker Released a New Version of Blue Label That Was Inspired by Indian Cuisine https://www.diningandcooking.com/restaurants/34344/ #BlueLabel #EmmaWalker #FestiveSeason #IndianCuisine #IndianRestaurant #IndianRestaurants #JohnnieWalkerBlueLabel #WhiskyDistilleries

https://www.laviezine.com/1651518/how-to-find-a-great-indian-restaurant-according-to-a-top-indian-chef/ How to Find a Great Indian Restaurant, According to a Top Indian Chef #BusinessInsider #chef #dish #food #GreatIndianRestaurant #HeenaPatel #India #IndianCuisine #ManyDifferentRegion #menu #naan #okra #rotis #SanFrancisco #TopIndianChef #TraditionalFlatbread

How to Find a Great Indian Restaurant, According to a Top Indian Chef https://www.diningandcooking.com/us/38418/ #BusinessInsider #Chef #DC #DCDining #DCFineDining #DCFood #DCGroceryStores #DCRestaurants #dish #food #GreatIndianRestaurant #HeenaPatel #india #IndianCuisine #ManyDifferentRegion #menu #naan #okra #rotis #TopIndianChef #TraditionalFlatbread #Washington

How to Find a Great Indian Restaurant, According to a Top Indian Chef https://www.diningandcooking.com/restaurants/34258/ #BusinessInsider #chef #dish #Food #GreatIndianRestaurant #HeenaPatel #India #IndianCuisine #IndianRestaurant #IndianRestaurants #ManyDifferentRegion #Menu #naan #okra #rotis #TopIndianChef #TraditionalFlatbread

Michelin-Starred Chef Atul Kochhar Heads to Jashan in Plano, Texas https://www.diningandcooking.com/us/38268/ #AtulKochhar #IndianCuisine #IndianHospitality #Jashan #MichelinStar #PresidentPrasannaSingaraju #Texas #TexasDining

Michelin-Starred Chef Atul Kochhar Heads to Jashan in Plano, Texas https://www.diningandcooking.com/restaurants/34238/ #AtulKochhar #IndianCuisine #IndianHospitality #IndianRestaurant #IndianRestaurants #Jashan #MichelinStar #PresidentPrasannaSingaraju

Michelin-Starred Chef Atul Kochhar Heads to Jashan in Plano, Texas https://www.diningandcooking.com/chefs/8767/ #AtulKochhar #Chef #IndianCuisine #IndianHospitality #jashan #MichelinStar #PresidentPrasannaSingaraju

This busy area in Columbia has a new Indian restaurant. Check out where https://www.diningandcooking.com/restaurants/33806/ #Columbia #DowntownColumbia #FlavorsOfIndia #IndianCuisine #IndianRestaurant #IndianRestaurants #IndianBiteGrill&Bar #MainStreet

Chef Asif Syed returns to lead culinary at Naples Grande | Hospitality https://www.diningandcooking.com/restaurants/33703/ #AsifSyed #CulinaryDirector #IndianCuisine #IndianRestaurant #IndianRestaurants #NaplesGrandeBeachResort #SigniaHilton

Chef Asif Syed returns to lead culinary at Naples Grande | Hospitality https://www.diningandcooking.com/chefs/8622/ #AsifSyed #Chef #CulinaryDirector #IndianCuisine #NaplesGrandeBeachResort #SigniaHilton

California lands 3 of Yelp’s top 5 best new restaurants in America https://www.diningandcooking.com/us/36851/ #AnthonyWang #California #CaliforniaCuisine #Firstborn #IndianCuisine #LosAngeles #restaurants #SouthernCalifornia #Yelp

California lands 3 of Yelp’s top 5 best new restaurants in America https://www.diningandcooking.com/restaurants/33655/ #AnthonyWang #california #Firstborn #IndianCuisine #IndianRestaurant #IndianRestaurants #LosAngeles #Restaurants #SouthernCalifornia #Yelp

An Indian-origin chef is bringing the flavours of India, Sri Lanka, Pakistan, Nepal, Trinidad, and Guyana to New York https://www.diningandcooking.com/us/34864/ #AarthiSampath #AarthiSampathDrāvida #BazaarIndia #DrāvidaNewYork #DrāvidaRestaurant #Harper'sBazaarIndia #IndianChef #IndianChefInNewYork #IndianCuisine #IndianDiaspora #IndianFood #MumbaiChef #NewYork #NewYorkDining #NewYorkRestaurants #RegionalIndianCuisine #SouthAsianCuisine #SouthAsianDiaspora #SouthAsianFood

Video: Shreya Ghoshal Makes Modaks At Vikas Khannas NYC Restaurant Bungalow https://www.diningandcooking.com/us/33426/ #BungalowRestaurant #CelebrityFoodDiaries #CelebrityVisits #FarahKhan #food #FoodNews #GaneshChaturthi #GangaAarti #IndianCuisine #ModakMaking #NewYorkCity #NewYorkCityRestaurants #NewYorkDining #NYC #NYCRestaurants #ShreyaGhoshal #VikasKhanna

New Columbia SC Indian restaurant opens on Rosewood Drive https://www.diningandcooking.com/us/25818/ #IndianCuisine #IndianFood #IndianFoodColumbia #IndianFoodRosewood #IndianRestaurant #IndianRestaurantColumbia #SouthCarolina #SouthCarolinaDining #SouthCarolinaFood #SouthCarolinaGroceryStores #SouthCarolinaRestaurants

Spice Waala is an excellent Indian street eatery here in Seattle. Even if you're not hungry for lunch they have incredible soft serve ice cream!

My full review within.

#indiancuisine #restaurantreview

Spice Waala, Capitol Hill Seat...

Bollywood Masala Relocating to Waldorf After 10 Years in La Plata https://www.diningandcooking.com/us/14368/ #AlexandriaVA #BollywoodMasala #IndianCuisine #IndianRestaurant #LaPlataMd #Maryland #MarylandDining #MarylandFood #MarylandGroceryStores #MarylandRestaurants #OldTownAlexandra #PunitaMalhotra #RajatMalhotra #RestaurantRelocation #SouthernMarylandDining #WaldorfMD

Grimsson served as Iceland President from 1996 to 2016. During his tenure, he hosted then-President APJ Abdul Kalam for a state dinner in May 2005, when Kalam visited Iceland on the first state visit by an Indian President to the country and the wider Nordic region. https://www.byteseu.com/2362424/ #APJAbdulKalam #BharatMandapam #BRICSDinnerRow #BricsSummit #Iceland #IndianCuisine #NarendraModi #NewDelhi #OlafurRagnarGrimsson #PawanKhera #RahulGandhi #ShreeAnna #VegDinner

Austin chef fires up Indian-Texan smokehouse for 3rd local restaurant https://www.diningandcooking.com/us/958/ #barbecue #Chefs #IndianCuisine #Texas #TexasDining

Comfort on a plate 🇮🇳

#IndianFood #CurryLover #GarlicNaan #ComfortFood #Foodie #FoodPhotography #RiceAndCurry #HomeCooking #Foodstagram #Yummy #Delicious #FoodLove #IndianCuisine #Naan 😋

Masala Balls (Dal Bati)

#dal #bati #indianfood #IndianCuisine

Gajar ka Halwa (Carrot Halwa)

Gajar ka Halwa is a North Indian winter specialty, especially in Punjab and Delhi. It became popular during the Mughal period when slow milk reductions, nuts, and aromatic spices created a whole category of desserts. Traditionally, this was made with desi gajar, the deep red winter carrots, which are sweeter, denser, and less watery than the orange ones you usually find year-round.  In the traditional method, grated carrots are simmered in full-fat milk, sometimes for over an hour, until the milk reduces and clings to the carrot fibers. Sugar comes later, and ghee is added toward the end. The carrots infused with dairy fat and lactose create that concentrated flavor through slow evaporation, allowing the natural sugars to develop beautifully. The result is softer, richer, and much more cohesive than versions that skip the milk step. Very few ingredients are needed for this dish so the key here is patience @sarchakra 

PREP TIME: 20 mins

COOK TIME: 60 mins

SERVES: 6

Ingredients

• Carrots 6–7 large
• Sugar 1½ cups (adjust to taste)
• Milk powder 1 cup plus 2 tbsp for serving
• Water 1 cup 
• Green cardamom pods 8-9, seeds powdered
• Unsalted butter 2 sticks
• Nuts (almonds, pistachios, raisins, cashews)
• Ghee 1 tbsp (to saute the nuts)

Method

• In a pan, add ghee. Saute the raisins and nuts separately till golden and aromatic. Keep aside.
• Wash and peel the carrots. Grate the carrots in a food processor. Crush the green cardamom seeds to a fine powder in a mortar and pestle. Keep aside. 
• Add the grated carrots and water to a wide pan. Cover and cook on low until softened for about 20 mins.
• Sprinkle sugar over the top, don’t stir immediately. Let it melt slightly, then gently fold in. This prevents scorching and keeps the texture intact. Cook covered for 10–15 mins.
• Add cardamom powder and butter. Let the butter melt fully before stirring. Now cook uncovered, stirring occasionally, until the moisture evaporates and the mixture thickens and turns glossy. You will see fat begin to separate, that’s your cue. This should take about 15 mins.
• Sprinkle in milk powder gradually, stirring gently to avoid clumps. Do not mix too much. Cover on the lowest heat for another 10-15 mins to let it integrate.
• Let it sit off heat for at least 10 mins. It tightens and deepens as it rests.
• Sprinkle some nuts sauted in ghee and 2 tbsp of milk powder. Gajar ka halwa is ready to be served.  

Notes

Do not add too much fat too early as that makes the dish greasy and not rich.

Do not rush the evaporation process. Otherwise you will get mash, instead of halwa.

Do not add the sugar too soon. The carrots will not soften properly. 

Do not skip the reduction cues- the ‘separated ghee’ stage is non-negotiable. 

For a faster, creamier version you can use condensed milk.

Khoya (mawa) added at the end makes a dense, almost fudge-like texture.

You can cook the carrots in a pressure cooker. This method is efficient, but sacrifices that layered reduction. 

Roasting the carrots before cooking intensifies the sweetness and adds a subtle caramel note. 

Use jaggery instead of sugar for an earthier, slightly smoky sweetness. 

For a vegan version use coconut milk or almond milk, though the flavor profile shifts significantly.

Serving suggestions 

Use a ring mold or quenelle it for structure.

Add a crumble of toasted pistachio or almond praline. 

Warm the halwa with a small scoop of saffron ice cream or malai kulfi.

Finish with a light drizzle of browned butter or ghee. 

For a darker, dramatic mood use a matte black, deep stone, or even a brushed metal platter.

Microplane a touch of fresh nutmeg or add a whisper of rose petal for decoration. 

https://www.europesays.com/africa/387151/ Zimbabwe man reveals 7 things that shocked him after moving to India: ‘A completely different world’ #CulturalDifferences #HealthcareInIndia #IndianCuisine #InternationalStudentsInIndia #zimbabwe #ZimbabweanStudentExperiences

https://www.europesays.com/uk/1151660/ Bihar chef Nand Kishor Yadav invited to King Charles III Royal Garden Party in Edinburgh #BiharChef #Edinburgh #IndianCuisine #KingCharlesIII #NandKishorYadav #NinayaCatering #PalaceOfHolyroodhouse #Royal #RoyalFamilies #RoyalFamily #RoyalGardenParty #Royals #TheWhiteHart #UKHospitality

What I particularly like about this is not just the wonderful flavour - no milk or sugar and you have the real depth caressing your taste buds - but the fact that when I order a pot, that's what I get. Not a little one and a half small cups and the rest is steam, I had a good five cups from my pot.

#life #travel #tea #IndianCuisine #BadZwischenahn #bad_zwischenahn

Black Masala Chai.

No milk, no sugar.

Delicious.

#life #travel #tea #IndianCuisine

Eat locally is my motto, when I'm out and about. In Bad Zwischenahn I suppose that could be fish, but I have chosen a slightly different local restaurant - the Namaste World Indian.

It's packed at the front, several large groups. I have a table in a side room, where it's peaceful, with my Chai already steaming next to me.

Nothing beats local food.

#life #travel #food #IndianCuisine #BadZwischenahn #bad_zwischenahn

Jackfruit Seed Dal (Kathaler Bichir Dal)

Jackfruit seed dal is one of those recipes that says a lot about how Bengali kitchens have always worked – nothing goes to waste if you can help it. Long before ‘zero-waste cooking’ became a hashtag, this was just how things were done. The soft, ripe bulbs of the jackfruit got eaten fresh or made into something sweet, while unripe jackfruit was turned into a vegetable dish, the leaves were used as plates or for steaming and the smooth, glossy seeds, kathaler bichi, as they’re called, would be dried out, peeled, and cooked down into curries, dals, ghontos, whatever the day called for. This is really a rural Bengal dish at heart, tied to summer, when jackfruit trees would just be loaded with fruit, much more than any one family could eat fresh. So people dried the seeds in the sun and kept them around for weeks, sometimes months- a steady source of protein and starch sitting in storage long after the season had passed.

There’s a harder history here too. During the 1943 Bengal famine, and other lean years before and after, people leaned on whatever they could find close to home. Jackfruit seeds weren’t ever the famine food -nothing that specific -but they helped. They came from a tree in the backyard, cost nothing, and could be added to a pot of dal or rice to make a meal go further for a big family. And because dried seeds kept so well, they were there exactly when you needed them most.

The dal itself uses just a few ingredients-mustard oil, a few whole spices, some ginger -enough to let the seeds do the talking. You get this creamy, nutty quality once cooked that honestly needs very little dressing up @sarchakra 

PREP TIME: 20 mins 

COOK TIME: 25 mins 

SERVES: 6 

Ingredients

• Jackfruit seeds (about 20 whole jackfruit seeds, cleaned and prepared)
• Mustard oil 2 tbsp
• Dried red chili 1, broken
• Mustard seeds 1 tsp
• Whole cumin seeds 1 tsp
• Bay leaf 1
• Ginger paste 2 tsp
• Salt, to taste
• Water, as needed

Method

• Wash the jackfruit seeds thoroughly and dry them completely.
• Cut each seed in half and remove the thin white membrane covering the inside.
• Place the seeds in a pressure cooker with enough water to cover them. Pressure cook for 3 whistles. Allow the pressure to release naturally.
• Once cool enough to handle, lightly mash each seed with a potato masher and peel away the brown outer skin. Set the peeled seeds with the liquid aside.
• Heat the mustard oil in a pan until it reaches its smoking point, then lower the heat slightly.
• Add the broken dried red chili, mustard seeds, whole cumin seeds, and bay leaf. Let the spices splutter until fragrant.
• Add the cooked jackfruit seeds along with the cooking liquid (or enough water to achieve your preferred consistency). Bring the dal to a gentle boil.
• Stir in the ginger paste and salt. If the dal is too thick, add a little more water.
• Simmer for another 2 to 3 mins so the ginger loses its raw taste and the flavors meld together.
• Serve hot with steamed rice and a drizzle of mustard oil, if you like.

Notes

Once cooked, the seeds becomes creamy and buttery, somewhere between chestnuts and potatoes in texture.

Remember to peel the cooked seeds- it gives the dal a smoother texture.

Mustard oil adds the characteristic Bengali flavor, but you can substitute with neutral oil.

The dal will thicken as it sits, so loosen it with a splash of hot water before serving if needed.

Serve this with steamed rice, a squeeze of lime or a simple vegetable side.

If you love traditional Bengali cooking, try Kumro Saag Chhochori (Pumpkin Greens with Vegetables), Bori Diye Bandhakophi and Cholar Dal (Bengali Chana Dal)

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!

FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

Dietitian explains why healthy eating for Indians starts with a balanced plate, not just salads

Salads have become the biggest craze when it comes to healthy food. Whether it is due to celebrity…
#NewsBeep #News #US #USA #UnitedStates #UnitedStatesOfAmerica #Nutrition #balanceddiet #Health #HealthyFood #Indiancuisine #nutritionalvalue #weightloss
https://www.newsbeep.com/us/746301/

https://www.europesays.com/uk/1071754/ Dietitian explains why healthy eating for Indians starts with a balanced plate, not just salads #BalancedDiet #Health #HealthyFood #IndianCuisine #Nutrition #NutritionalValue #UK #UnitedKingdom #WeightLoss

Dietitian explains why healthy eating for Indians starts with a balanced plate, not just salads

Salads have become the biggest craze when it comes to healthy food. Whether it is due to celebrity…
#NewsBeep #News #Nutrition #AU #Australia #balanceddiet #Health #healthyfood #Indiancuisine #nutritionalvalue #WeightLoss
https://www.newsbeep.com/au/782229/

https://www.europesays.com/ie/571243/ Dietitian explains why healthy eating for Indians starts with a balanced plate, not just salads #BalancedDiet #Éire #Health #HealthyFood #IE #IndianCuisine #Ireland #Nutrition #NutritionalValue #WeightLoss

Kaach Kolar Kofta Curry

Kaach Kolar Kofta Curry is proof that Bengali vegetarian cooking can be every bit as rich and satisfying as its meat based counterparts. Growing up, I was convinced my mum could turn even the most unassuming ingredients into something deeply comforting and irresistibly delicious. Kaach kola, or raw banana, was one of them. As a child, I never imagined it could taste good. Much later, plantain chips and green banana snacks became trendy, but growing up in West Bengal, raw bananas belonged firmly in the home kitchen, transformed through patience, spice, and instinct rather than novelty. My mum had two magical recipes for plantains. The raw ones were reserved for kofta, while the ripe bananas became bora, sweet fritters offered first to the deity at home before making their way to our plates. Even the plantains themselves were different then, smaller and more delicate than the oversized varieties found here today.

The koftas were made from boiled raw banana and potatoes, mashed together with cashews and flour for richness and binding. Into that mixture went everything that defines an Indian kitchen to me- coriander, cumin, Bengali garam masala, turmeric, red chili powder, salt, a pinch of sugar, plenty of grated ginger, finely chopped onions, and generous amounts of green chilies. Some days she used garlic instead of ginger. Other times she bound the mixture with beaten egg. There was never rigid measuring, only intuition passed from hand to hand. Rolling the mixture into balls and frying them until golden was only half the story. The real soul of the dish was the curry itself, a light, quintessentially Bengali gravy carrying the same warm spices as the kofta. Thin, fragrant, and deeply satisfying, it soaked beautifully into hot rice, turning the simplest meal into something memorable. For this recipe, I still use the regular-sized ones from the Indian grocery store because they taste closest to memory. This is a recipe I rarely make for guests. For me, it belongs to quieter moments, to nostalgia and memory. It is one of those deeply personal dishes that carries the feeling of home, family, and another time in life with every bite @sarchakra

PREP TIME: 40 mins

COOK TIME: 35 mins

SERVES: 8

Ingredients

For the Koftas

• Raw bananas (green bananas) 4, medium 
• Potatoes 2, medium 
• Cashews ⅓ cup 
• Onion 1 small, very finely chopped
• Green chilies 3-4, finely chopped
• Ginger 1 tbsp, grated 
• Coriander powder 1 tbsp 
• Cumin powder 2 tsp
• Turmeric powder 1 tsp 
• Red chili powder 2 tsp
• Bengali garam masala 1 tsp 
• Salt to taste
• Sugar 1 tsp 
• Flour 3 tbsp, as needed for binding
• Oil for frying

For the Curry

• Oil 4 tbsp 
• Onion 1, medium, finely chopped
• Ginger 1 tbsp, grated
• Green chilies 2, slit
• Coriander powder 2 tsp 
• Cumin powder 1 tsp 
• Turmeric powder 1 tsp 
• Red chili powder 2 tsp 
• Bengali garam masala 1 tsp 
• Salt to taste
• Sugar 1 tsp 
• Warm water 3 cups 
• Raisins 2 tbsp
• Fresh coriander leaves for garnish

Method

For the Koftas

• Trim the ends of the raw bananas and cut them into large pieces with the skin on. Boil them along with the potatoes until fork tender. Drain well and allow them to cool slightly.
• Peel the bananas and potatoes while still warm. Mash them together until mostly smooth with a little texture remaining.
• Lightly crush or pulse the cashews into a coarse powder. Add them to the mashed banana and potato mixture.
• Mix in the chopped onions, green chilies, grated ginger, coriander powder, cumin powder, turmeric, red chili powder, Bengali garam masala, salt, sugar, and flour.The mixture should hold together easily when rolled. If it feels too soft, add another spoonful of flour.
• Grease your palms lightly with oil and form the mixture into medium-sized balls.
• Heat oil in a kadai or deep pan over medium heat. Fry the koftas in batches until deeply golden brown and crisp on the outside. Do not overcrowd the pan, and turn them gently so they brown evenly.
• Remove and drain on paper towels.

For the Curry

• Heat oil in a pan and add the chopped onions. Cook slowly over medium heat until soft and lightly golden.
• Add the grated ginger and slit green chilies. Sauté for another minute until fragrant.
• Add coriander powder, cumin powder, turmeric, red chili powder, salt, and sugar. Sprinkle in a little water and cook the spices until the oil begins to separate and the masala smells rich and toasted. Add the raisins.
• Pour in the warm water and bring the curry to a gentle simmer for 8 to 10 mins. The curry should remain relatively light and thin rather than thick and heavy.
• Finish with Bengali garam masala.
• Place the fried koftas into a serving bowl and pour the hot curry over them just before serving so they retain some texture.
• Garnish with fresh coriander leaves and serve immediately with hot rice. The koftas slowly absorb the curry as they sit, becoming softer, richer, and even more comforting the longer they rest.

Notes 

The koftas can easily be prepared ahead of time and frozen, which makes this dish especially convenient for busy days or gatherings. Once fried and cooled completely, store them in an airtight container and freeze. Before serving, allow them to defrost and warm them gently in the oven, air fryer, or a lightly greased pan until heated through. Add them to the curry just before serving so they retain their texture and do not become overly soft.

If you cannot find green bananas, green plantains make an excellent substitute and provide a similar texture and flavor.

Rice flour or cornstarch or gram flour can be used in place of flour to help bind the koftas.

Raisins add a touch of sweetness, but dried cranberries or finely chopped dates work beautifully as well.

For the gravy, canned tomatoes can replace fresh ones, and cashew paste may be substituted with almond paste or even sunflower seed paste for a nut-free variation. While every substitution creates subtle differences, the essence of the dish remains wonderfully intact.

For a slightly sweeter flavor, you can use sweet potato. Skip the sugar in the curry.

Use a neutral oil for a vegan version.

I have another version of this dish Kaach Kolar Kofta Curry (Green Banana Kofta Curry) published a few years ago.

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For dinner today I made muttar paneer and bindi masala from scratch. (I make my own paneer, too, because I can’t find a lactose free version anywhere).

While I was making these two dishes, I couldn’t help but notice that aside from the “star” ingredient in each, the rest of the ingredients were pretty much the same, just prepared differently. But the resulting dishes were completely different from one another (in the best way).

I love Indian cuisine, but I need an Indian Auntie to show me how to do it without taking an hour just to assemble and chop ingredients, and without using every dish in the house.

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Tog med ett par torkade indiska grönsaker när en kompis skulle laga "indisk" gryta.
Han testade att lägga i lite grand och var sedan förtjust över resultatet och sa att detta gjorde att maten verkligen smakade indiskt.
Det var gott!
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