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While Mumbai isn’t lacking restaurants serving exotic cuisines, Burmese (Myanmarese) food has barely been touched upon at a handful of pan-Asian eateries. Enter Burma Burma, the love child of Ankit Gupta and Chirag Chhajer, who created this mystical, ”spiritual” Burmese hideaway in a completely vegetarian fashion. With four years of research and an eye to Ankit’s Burmese roots, the restaurant serves authentic Burmese preparations ranging from the lauded khao suey to a delicious Burmese falooda, all prepared from ingredients sourced and imported from the country.
Burma Burma also serves chai, ranging from simple to extremely exotic varieties. Be it pre-meal, post-meal, or during the meal, Burma Burma serves its signature drink to maintain the spiritually refined atmosphere of the restaurant. Alcohol is not available.
The bar area is actually a chai bar, where guests walk in and enjoy refreshing vegetarian food with a piping hot cup of chai. It may sound like a spiritual retreat, but the restaurant caters to all audiences and age groups, and part of its mission is to prove that vegetarian cuisine can be wonderfully classy, too.
The food is simple, light, and easy on the palate, with extreme attention to authentic Burmese presentation: sunflower seeds, prayer wheels and rustic tea pots are all part of the experience. From the Burmese influence in the interiors to trivia about the country, Ankit Gupta has done his research. He serves the authentic vegetarian food from his homeland.
While it may be hard to fathom a vegetarian Burmese eatery, especially given the coastal geography of Burma, we challenge hardcore carnivores to try Burma Burma. They may find themselves falling in love.
Where to go- Kothari House, Allana Centre Lane, MG Road, Behind Mumbai University, Fort, Mumbai
What to order- Tea leaf salad, brown onion and roasted chile-steamed buns, nanji kaukswe (dry khow suey), chilly tangy chickpea tofu, Burmese falooda
Cost for two- Rs 1500 (including taxes)
Would we go back again- Already been there three times in the last month, so definitely yes.
P.S. Make sure you book a table a week in advance!
Foodie tales from the modern Indian. Lettuce Review is a weekly capsule of food fables from the Indian subcontinent, our culture and hospitality. Join us as we give insights into our country, break myths about our cuisine, while welcoming you this colourful land of diversity! Follow her on Twitter, Facebook, and Instagram.
Lahpet Thoke – In Myanmar, You Can Eat and Drink Tea
Drinking tea and eating tea in Yangon, Myanmar
In most of the world, mention the word “tea”, and it’s immediately recognized as a beverage.
In Myanmar however, mention tea, and it can be associated with either a drink, or a food.
Along with the ever-present dish of mohinga, lahpet thoke (လက်ဖက်သုတ်), or Myanmar (Burmese) tea leaf salad, is one of the most well known and popular dishes throughout the country.
Among the mixture in the dish, tea leaves, which are preserved by pickling and are slightly fermented, are the most fundamental ingredient.
In Myanmar, you don’t want to miss eating tea!
Street food in Yangon, Myanmar
Lounge Review | Burma Burma, Mumbai
A speciality cuisine restaurant in Mumbai that only serves vegetarian versions of regional Burmese delicacies
We were slightly sceptical about dining at Burma Burma, a speciality cuisine restaurant in Mumbai that only serves vegetarian versions of regional Burmese delicacies. While a sizeable portion of Myanmar’s population undoubtedly lives on zen vegetarian fare, could a country that loves its freshwater fish, shrimp paste and pork be suitably represented by a vegetarian menu?
But it was love at first bite. Burma Burma not only scores very high on nirvana points by default but it needs to be added immediately to your must-eat-at list even if you are a carnivore by nature.
The extreme attention to detail at Burma Burma is commendable. From the beautiful prayer wheels and tchotchkes that line the minimalist walls to the starburst butter cookies and sweetened sunflower seeds served with tea, you know why owner Ankit Gupta took more than four years to develop the tea room-like concept for Burma Burma.
Gupta, whose mother hails from Myanmar, has also been part of the recipe and menu development. Validation came from Dolly Udani, a Marwari-Myanmar home-chef specializing in vegetarian khao suey, who we ran into at dinner. She said she was equally impressed by the authentic flavours of everything she sampled at the restaurant.
We normally avoid salads at places with a long list of appetizers and mains, but we happily ate the Mandalay Laphet Thoke Tea Leaf Salad, the Gin Thoke Pickled Ginger Salad, the Sayukthee Thoke Grapefruit Salad and the Tayat Thi Thoke Raw Mango Salad. Our favourite was the ginger one because it had plenty of sour ginger slivers, crisp-fried lentils and onions in the mix.
For mains, we tested the aptly named Burma Burma Oh No Khow Suey ( ₹ 290). Despite being a little too heavy on the coconut cream, it was easily one of the best in the city. But we liked the Ohn Thamin (Coconut Rice with Peanut Chutney, ₹ 280) even more—the sticky rice cooked in coconut milk was a like a party in a bowl, with raisins mingling with crunchy peanuts in an unfamiliar, tangy tomato-based curry. Though our pants felt very tight at this point, we finished a sundae-sized portion of the Shway Aye or Burmese Falooda ( ₹ 210), made with condensed milk and assorted coconut jelly, colourful noodles and tapioca bits.
There was no need for the samosa in the Samuza Hincho ( ₹ 170): The fiery tom yum-like soup made the fried aloo-matar snack too soggy to add any significant texture. We also didn’t enjoy the Pyaa Jo Kywa, Burmese falafel balls, in our fries platter. Too bad, because the spicy gravy with the too-dense chickpea kofta was absolutely lip-smacking. Though we enjoyed our pot of Bubblegum Tea ( ₹ 190), served with Ice Breakers, watermelon-flavoured chewing gum cubes, when our editor dismissed it as a gimmick, we gave it a rethink and figured she’s probably right. It is really one of those try-it-once-in-your-lifetime kind of orders.
We paid ₹ 2,589 for an extremely indulgent dinner for three, including a soup, salad and starter sampler platters, three mains, a cocktail, a dessert and a pot of tea. Soups, salads, appetizers and steamed buns are priced at ₹ 150-350 mains, curries and stir-fries at ₹ 250-300 and dessert, mocktails and teas (all served in teapots for two) at ₹ 90-210.
High Tea: India is rediscovering its love affair with chai
Rustic walls, hipster-like décor and a community table are elements that could define any modern café in the city. One is sure to spot corporate-types huddled over a PowerPoint presentation on one table and college students catching up on another.
But take a closer look. Jostling for space alongside the white cardboard cup (often with a misspelled version of your name) is the clay kulhar. The walls feature a moustached man in a turban instead of the green topless mermaid. There are cutting chai glasses fitted with lights instead of the naked filament bulbs, and the desi chai is competing with cappuccino.
We are at Chaayos, a soon-to-open tea café at Chapel Road, Bandra. Started in Delhi in 2012 by Nitin Saluja and Raghav Verma, two tea-loving IITians, Chaayos is one of the most popular chai café chains in the capital. Currently, it has 12 outlets in the capital, and the first in Mumbai will open on October 23. “We started off with a simple idea that while there are so many places to get a cup of coffee, there are hardly any places that offer a decent cup of hygienic chai (sic),” says Verma. With Chaayos, they plan to elevate the experience of drinking the humble tapri chai into a hip experience.
Brooke Bond Taj Mahal Tea House, Bandra West
Milky tea’s return to grace
While most of us drank chai — made using CTC (crush, tear, curl, referring to the process) grade tea powder — at home, social gatherings were about savouring a hot cup of lemon or jasmine tea. However, encouraged by an increasing domestic demand for social tea-drinking, chai cafés are cropping up across the city. And Saluja and Verma are not the only ones cashing in on this trend. Bigger players like Hindustan Unilever and Wagh Bakri have also set up their signature tea cafés in Mumbai.
Not too far away from Chaayos is the Brooke Bond Taj Mahal Tea House. Situated in an old white and blue bungalow, this two-month-old tea café already has fans and regulars among the hipsters of the suburb. The space is divided into various sections — a sun room to lounge around in a rocking chair, a living-room-like set up for bigger groups, and a music room where the sounds of Zakir Hussain’s tabla will help you relax.
With more than half of its tea selections dedicated to milky varieties like Irani mint chai and Karipatta Delight (with robust curry leaves), the Taj Mahal Tea House is counting on us to bring our morning ritual out of our drawing rooms. Another draw is the food menu, which can be paired with the teas on offer.
Just like the tea itself, the food isn’t about cookies or scones, but nibbles like idli burger, ragi dhokla and akuri that add a desi touch to the experience. At the Wagh Bakri Tea Lounge in Vile Parle, again, the masala chai comes in a kitschy kettle, and can be paired with mawa cake or a serving of kothimbir vadi (coriander fritters), a Maharashtrian favourite.
At Chaayos, tea can be customised to suit your taste. “Everybody has their preference — some like it with more milk, while some prefer the ‘pani kum’ chai,” says Verma. The chai café also offers add-ons like ginger, pepper and green chilies to be brewed in your tea.
“According to a research by TNS, about 96 per cent of Indian adults drink tea, so it is as universal as water. Yet, a little over 50 per cent of India’s teas are consumed at home,” says Shiva Krishnamurthy, general manager and category head - tea, Hindustan Unilever Ltd. On the other hand, according to the same report, consumption of café-made coffee is as high as 85 per cent, which is evident in the number of coffee outlets.
Even coffee major Starbucks saw this as a positive sign and set up its first outlet in the country in 2012. Since then, it has grown to over 25 locations in the city. However, tea brands are now looking to reverse this trend, or at least attempt to capture a bigger piece of the `6,700 crore organised café market (according to consulting firm Technopak’s 2014 report).
Steeping time and benefits of different kinds of teas
The tea experience
Armed with increased exposure to quality tea and better understanding of flavours, patrons are turning into tea connoisseurs. And in an effort to accelerate this shift, café owners are going that extra mile.
For instance, at Tea Trails in Bandra-Kurla Complex, tea comes in various forms: sangria, bubble tea and variants of flavoured tea like Lapsang Souchong (which, they claim, tastes like a fine single malt) and Genmaicha, a Japanese green tea combined with brown rice. The tea-paired menu features Burmese tea salad alongside house favourites like chole kulcha and rajma chawal.
With upbeat décor and quick, easy meals on offer, co-owners Kavita Mathur and Uday Mathur have successfully managed to lure the office-goers in the area. Each of the speciality teas comes with a card, with instructions on steeping time, temperature of water and tasting notes. For instance, oolong should be steeped for three minutes for it to release its aromatic flavours, whereas green tea is good to consume in two minutes. At Burma Burma, a popular vegetarian restaurant and tea room in Kala Ghoda, an entire wall is dedicated to different kinds of tea served in quirky cutlery. Here, too, tea is accompanied with steeping notes.
“There is a distinct lifestyle shift. Earlier, people would step out for a cup of cutting chai at work, but now they prefer carrying tea bags to office. The demand for green tea and flavoured tea is on the rise too,” says Kavita Mathur, who plans to set up 15 outlets in the city within the next year.
Blooming Tea from The House of Tea by Foodhall, Lower Parel
Jay Jhaveri, COO, Foodhall, couldn’t agree more. The food retailer recently launched its own line of teas called The House of Tea. Loose leaves in varieties like Chinese Ginseng Oolong, Egyptian Tisanes and South African Rooibos will be available at the store, apart from tea infusions like lady grey, which combines black tea, Bergamot oil and lavender flowers.
“Even though tea is more a part of everyday life at home, work, on the streets and while travelling, it is still the most underrated beverage in India,” says Jhaveri of its potential. With this new brand, he hopes to recreate the experience of Japanese and Chinese tea-drinking ceremonies, complete with vintage teapots and infusers, which will be on sale too.
At Tea Trails, this tea ceremony is a leisurely activity. A wooden tray with a glass tea maker, a cup, a sand timer and a steeping card arrive at the table. Like baristas at coffee shops, tea experts here are called ‘Teastas’, who explain the tasting notes to patrons. “With increasing exposure through travel and media, people are aware of terms like first flush Darjeeling and second flush (determined by the time when the tea is picked),” says Mathur.
At the recently held World Tea and Coffee Expo in the city, Talvinder Singh of Gourmet Treats, which retails gourmet products like Ceylon tea and spices made a strong case for new age flavours. “The industry for flavoured tea has expanded over 200 per cent in the last couple of years,” according to Singh. Jhaveri is betting on this evolving market. “Tea-making will become more sophisticated. For instance, you will see the use of premium brewing machines, which allow the tea to brew at specific temperatures to attain the right flavour. We will also see usage of tea leaves in food,” he adds.
Some Mumbai restaurants are already ahead of the curve. Burma Burma features a tea leaf salad on its menu and pan-Asian restaurant Nom Nom has a jasmine green tea-smoked chicken dish. At Bluefrog, Not So Old-fashioned is a concoction of chamomile tea-infused Scotch cocktail, and the Darjeeling mojito is Darjeeling tea and cinnamon-infused rum. At Serafina, hot black tea features in its Tea Toddy, a rum-based drink served only on special request.
Coffee, for long, has been considered the aspirational beverage, at least outside of south India. Perhaps, it is time for tea to alter that perception.
QUIRKY TEA INFUSERS
Your guide to tea cafes, and what to try where
Chaayos: Try the Aam papad chai and keema pav
Where: 86, Chapel Road, Near Salt Water Café, Bandra.
Brooke Bond Taj Mahal Tea House: Go for the Parsi mint tea and Arabic falafel chat with tamarind foam
Where: 36- A, Sanatan Pereira Bakery, John Baptist Road, Bandstand, Bandra West
Tea Trails: Oolong, Chinese green and Japanese Sencha, Burmese tea salad and tea-marbled eggs.
Where: 3rd Floor, Sky Lobby, The Capital Building, Bandra-Kurla Complex
Tea Centre: Darjeeling blooming tea and kulhad masala chai
Where: 78, Resham Bhavan, Veer Nariman Road, Churchgate,
The XVII Tea Room: Spiced Guava Tea and Strawberry basil tea
Where: Shop no. 1, Darvesh Royale, Perry Road, Opposite Kotak Mahindra Bank, Bandra West
Tea & Tea: Kashmiri kahwa and hibiscus iced tea
Where: Shop 2, Om Vithoba Rukmani Apartments, Near ISCON Temple, Juhu Road
Wagh Bakri Tea Lounge: Pure Darjeeling tea and Spinach cheese tart
Russia said in March it wanted to strengthen military ties with Myanmar despite the coup, and Russia's deputy defence minister, Alexander F.
US President Joe Biden at US State Department address said that they are in touch with their allies to bring together international communi.
For generations, the country was called Burma, after the dominant Burman ethnic group. But in 1989, one year after the ruling junta brutall.
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Preliminary investigation revealed that an iron scrap worker was pounding a suspected vintage bomb with a hammer,when it went off.
This weekend treat your taste buds to some delicacies, courtesy Burma Burma.
Rejecting reports about border dispute and destroying of pillars in the Manipur region as false, Minister of State for Home Kiren Rijiju sa.
Ever since India transformed its 'Look East' policy to 'Act East' policy, there have been continuous efforts to make this relationship resu.
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The fruit that was almost unknown to this part of the world about a decade ago has invaded the homes of the well-heeled.
Two other regional issues (the situation in Maldives and Myanmar) appeared to be triggers for the call made by President Trump to PM Narend.
Tillerson expressed "concern about the continuing humanitarian crisis and reported atrocities in Rakhine", according to a statement by Stat.
The US expressed concern over recent events in Rakhine State and "the violent, traumatic abuses" Rohingya and other communities have endure.
In a letter sent to U.S. Secretary of State Rex Tillerson, a group of Republican and Democratic members of the House of Representatives cal.
SOCCER-SPAIN/SUMMARIES (UPDATE 2):UPDATE 2-Soccer-La Liga summaries
Tensions between the Rohingya Muslims and the Buddhist majority date back to the beginning of British rule in 1824.
The special menu for the Thingyan festival will satiate all your cravings.
The US is one of the few countries in the world which still refers to Myanmar as Burma.
#NewRestaurantAlert: Enjoy Hearty Vegetarian Meals At Burma Burma’s New Outlet In Noida
The all-vegetarian Burmese restaurant Burma Burma is now set to tickle your taste buds at a brand new location in the national capital region. After having tasted success in Gurgaon's CyberHub, Burma Burma is now open at Noida's DLF Mall of India. The restaurant hopes to continue to serve the authentic flavours and culture Burma at the new location too. Spearheaded by Chirag Chhajer and Ankit Gupta, Burma Burma is in the fourth year of its culinary success in the F&B industry which is generally seeing more and more experiments with Asian food. A favourite vegetarian food destination amongst food enthusiasts in cities including Mumbai, Bangalore, Delhi and Gurugram, the Burmese restaurant opens its doors to its veterans in Noida offering a unique story to tell.
Ambience Burma Burma Noida
Located on the third floor of DLF Mall of India in Noida, Burma Burma offers a warm and welcoming ambience. The restaurant has a total of five outlets in India and each of them has a unique story to tell. The recently launched outlet in Noida brings an essential element of Burmese culture to life known as the Mandala Art. Mandala Art is a very ancient Buddhist art form, keeping the same aesthetic and visual palette alive Burma Burma Noida is a contemporary translation of the same. The beautiful and elegant mandala patterns are digitally created using Burmese motifs and are printed on veneer panels. This, set against a rust coloured wall, is an important design element in the space.
Menu Burma Burma Noida
Burmese food is an amalgamation of neighbouring cultures like China, North Eastern region of India, Myanmar and Thailand. From steamed buns to parathas, fermented green tea leaves to falooda and from the street vendors of Burma to the high-end restaurants across the metropolitan cities like Mandalay and Yangon, Burma Burma promises a culinary experience that leaves you asking for more.
Burma Burma's menu offers an extensive range of vegetarian Burmese cuisine. The regional cuisine in Burma uses coconut, tamarind and peanuts extensively. Our first picks from the menu came from the interesting soup section. These included samuze hincho or samosa soup that literally had samosa served in a tangy soup with veggies and spiced black chana, tofu hincho or chickpea tohu soup, which is said to be the regional favourite of the Shan region that has chana, vegetables, tofu chunks and black sesame, and shwepayon hincho or pumpkin and basil soup. Of all the soups, the samuze hincho with a samosa inside is definitely a samosa lover's delight. Not to forget the addition of spiced kala chana that gave it a chaat-like twist.
The hearty soups were followed by salads or thoke that included Mandalay laphet thoke or tea leaf salad, which was a mix of fermented tea leaves, fried garlic, nuts, sesame seeds, tomato and lettuce. Another salad that caught our attention was naykyar gyun akyaw thoke or sunflower leaves and crispy wheat flakers salad, which had baby sunflower leaves, crispy wheat flakes, tomatoes and onions, tossed with tamarind chilly dressing, and tayat thi thoke or raw mango salad that had raw mango shreds mixed with roasted red chilli, crushed peanuts, lettuce and brown onions. All the cold salads we enjoyed had distinct taste to offer along with the crunch of peanuts. The raw mango salad provided a zingy flavour that you cannot afford to miss. What we loved the most was the sunflower leaf salad, which had a very Indianised flavour that gave it a very interesting yet delicious twist.
The included naan pe bya or Burmese naan with creamy white chickpea or chana, which was tossed in coconut milk gravy. If you are not a fan of raw turmeric then you may want to skip this dish as its flavour overpowered the taste of the dish. Another starter was the 'Wa' potatoes, which had potatoes tossed with crushed peanuts, brown onion, lime leaf and red chilli. This one was a twisted version of chilli potatoes we generally eat. One of the best starters were the grilled mock meat skewers made with mock meat marinated in crushed spices, tamarind and lemon zest. The mock meat is said to have been sourced specially from Taiwan.
We also had the popular steamed buns, also known as paukse, which had fillings that included crunchy tofu, brown onion and roasted chilli, mushroom and masala potato. The steamed buns were extremely soft and melted in the mouth and are sure to make you want to visit this place again.
For the mains, we enjoyed the taungyi Shan khowsuey, a Shan delicacy of rice noodles with pounded mock meat, sweet soy and pickled greens, nangyi khowsuey or dry khowsuey, hand tossed rice noodles with gram flour, roasted red chilli, garlic and tamarind, and Mandalay meeshay, noodles in steaming vegetable broth, mixed with hot chilli, garlic and black bean sauce. The best part about the mains was that each of them had a distinct flavour to offer.
Drinks and desserts
We enjoyed the popular bubble tea that comes with flavours like chocolate, maple syrup and matcha and others. Other than the bubble teas, light fermented teas are available that are super refreshing. For the desserts we tried the Rangoon baked milk with nitrogen-dipped rose sprinkled on it. The delicious milk-based sweet will win your hearts!
Burma Burma surely spoils you for choice with its extensive range of Burmese delicacies!
Where: Burma Burma, Shop D 420B, Third Floor, DLF Mall of India, Plot M-03, Sector 18, Noida
The best of traditional Myanmar food
When I was reading about food in Myanmar, I found that Burmese cuisine had often been underrated when compared to those of its more famous Southeast Asian neighbors. It was not a surprise at all. Myanmar has only recently opened up to international tourists, so there is a general lack of awareness. Also, people find Burmese food lacking in fiery spices. I found this to be true although it was more of a blessing to me than a drawback. Burmese food is easy on the stomach and fills you up without causing discomfort.
I also found a lot of vegetarian and/or vegan items at restaurants and on streets in Myanmar. You will find a number of them in the list below.
Furthermore, food in Myanmar is an eclectic mix of cuisines from different communities that reside here namely Burmese, Mon, Indian and Chinese not to mention 100 other smaller, ethnic groups. Locals are fiercely passionate about dishes from their respective regions which makes the food scene in Myanmar exceedingly vibrant.
- Getting ready for some Samosa Thoke – an authentic Burmese street food.
Thoke literally translates to salad in English. And Burmese salads are worth trying out. In fact, my favorite food in Myanmar was a salad called Samosa Thoke.
The samosa thoke is a traditional Burmese street food that resembles the Indian samosa chaat but not entirely.
Burmese samosas are called samusas and are smaller than their Indian cousins. They are filled in with potatoes and chickpea powder. The deep-fried pastries are then dunked in a plain Burmese curry and garnished with mint leaves, sliced onions, tomatoes, cabbage, and brown chickpeas.
The base dish is not spicy at all. You can choose to add more chili if you want.
Easy Samosa Thoke recipe
Where to find Samosa Thoke in Myanmar?
Samosa Thoke is a favorite among locals and a popular street food in Myanmar especially in Yangon.
We would highly recommend having it on the streets of Yangon especially from the vendors near the Thakin Mya Park on Aung Yadana Street.
Deep-fried Burmese Tofu
- Have you tried deep-fried Burmese Tofu in Yangon, a traditional Myanmar snack item?
Deep-fried Burmese Tofu is yet another popular traditional food item in Burma. It is made out of chickpea flour which makes it all the more unique.
Unfortunately, I never had the chance to try it when I was traveling in Burma but made sure I clicked some great pictures. A friend helped me identify this amazing dish in the picture above. This is deep-fried tofu stuffed with fried garlic and garnished with cabbage, cilantro, lemon juice, and fish sauce.
Burmese deep-fried tofu recipe
Where to find deep-fried tofu in Myanmar?
Again in Yangon. From the vendors at various stations on the Yangon Circular Train route.
Easy to make and quick to serve, these 14 best breakfast recipes showcase the best of what India wakes up to every day- enjoy with us the big, fat Indian breakfast!
Experience the goodness of feather-light idlis made of oats. Idli is a popular South Indian treat that you can relish in any course of your meal. From breakfast to dinner, idli is a light food, best paired with chutney and sambar. Light up your boring mornings with this easy to cook and extremely healthy low calorie oats idli.
Breakfast Recipes: The lightest and healthiest Indian breakfast option.
2.Dal ka Paratha
Put that leftoverdal to some use, stuff it in dough to roll out these perfect dal parathas. Pair with curd or pickle and you wouldn't be able to resist!
Indian Breakfast Recipes: What better than dal in a fulfilling paratha?
3.Methi Ka Thepla
Thepla is an soft Indian flatbread, an all time Gujarati hit, that you can easily prepare at home. You can prepare this as a breakfast or as a side dish for lunch as well. Team it with accompaniments of your choice and get the day going!
Indian Breakfast Recipes: Theple is one of the best of Gujarati cuisine.
4.Moong Dal Cheela
Here are some nutrition packed Indian pancakes. Whip up a batter made of stocked with moong dal, paneer and veggies inside.
Breakfast Recipes: Easy to cook and light on the diet.
A traditional Maharashtrian breakfast meal to start your day with. Get the most of flavourful vegetables combined with fluffy pavs.
Indian Breakfast Recipes: The Maharashtrian street food right in your kitchen.
6. Sali Par Edu
Indian Breakfast Recipes: Nothing beats the authentic Parsi breakfast.
Indian Breakfast Recipes: Very easy to cook and delicious to savour everyday.
Give your mundane mornings a wake up call with versatile vermicelli! Enjoy this salty version of seviyaan cooked in minimal oil and truckloads of desi flavours.
Indian Breakfast Recipes: Spice up your dull mornings with namkeen seviyaan.
Whisk together rice, urad daal, and spices to make a creamy batter, Uttapam is a dosa-like preparation, that is light and easy on the stomach and can be served for breakfast, brunch or evening snacks. Topped with onions, tomatoes and curry leaves., this would be a feast to relish on.
Indian Breakfast Recipes: One of the best South India has to offer.
10.PohaBreakfast Recipes: Healthy and fulfilling, a much needed dose of nutrients.
11. Aloo Paratha
12. Bread Pakora
How can we ever forget the king of Sunday breakfast and snacks? Bread pakoda has graced our breakfast tables since time immemorial along and continues to do so on every lazy weekend. Laced with dollops of gram flour and deep fried to bright yellow and crispy crunch, prepare this easy bread pakoda recipe at home for a satiating Indian breakfast!Indian Breakfast Recipes: Bread pakoda is one of the most easiest and quickest breakfast recipe to prepare at home.
13. Easy Bread Poha
A super easy and quick poha recipe made with bread tossed in a pool of spices. It is the quintessential breakfast most popular in Maharashtra.Indian Breakfast Recipes: An easy and quick breakfast recipe to prepare at home.
14. Bedmi Puri With Raseele Aloo
A true blue Indian breakfast, bedmi puri with raseele aloo is typical heavy breakfast and brunch dish to prepare at home that would never fail to satiate a foodie's soul. Packed with a host of spices, raseele aloo is a great combination of spice and tang, served with crispy bedmi made of urad dal, chillies and spices.
Now make your breakfast interesting everyday with these recipes and get set for rest of the day.
Monsoon recipes: Make these easy chai time snacks today
Here are some interesting chai time snacks that you should try this monsoon. (Source: Chef Harpal Singh Sokhi/Tata Sky Cooking)
How about welcoming the weekend in a flavoursome way with snacks that are not only filling, but also easy to make? So get ready to experiment with your culinary skills with these monsoon recipes from chef Harpal Singh Sokhi, Tata Sky Cooking expert. The recipes use seasonal and local ingredients that are sure to brighten your day while adding that tangy and chatpata flavours to your chai time.
Are your taste buds already watering? Check out these snacks recipes now.
Pizza Sev Puri
Time for lip-smacking Pizza Sev Puri. (Source: Chef Harpal Singh Sokhi/Tata Sky Cooking)
Prep time: 15-20 minutes
Cook time: 5-10 minutes
1 cup – Tomato sauce
½ cup – Onion, chopped
1 tbsp – Assorted bell peppers – Green, Yellow, Red
1 tsp – Red chilly flakes
1 tsp – Mixed herbs
1 tbsp – Coriander leaves, chopped
4 tbsp – Butter
12 – Cocktail pizza base
1 cup – Cheese
½ cup – Green chutney
1 cup – Sev
Coriander sprig for garnishing
Salt to taste
*In a bowl, add tomato sauce, chopped onion, assorted bell peppers, chilly flakes and herbs. Mix well.
*Add chopped coriander leaves and salt. Keep it aside.
*Heat a non-stick pan, add butter and lightly sauté pizza base until they turn light brown.
*Transfer pizza base to a plate and spread salsa sauce on top, and add chilly flakes, mixed herbs and cheese.
*Heat butter on same pan and place base on it. Cover with lid and cook on low flame till the cheese melts.
*Take out in serving plates, add green chutney and sev on top of it.
*Garnish with coriander leaves, sprinkle some chilly flakes and serve.
Popcorn Chilly Paneer
Would you like to try Popcorn Chilly Paneer today? (Source: Chef Harpal Singh Sokhi/Tata Sky Cooking
Prep time: 15 minutes
Cook time: 20-25 minutes
250g – Paneer
2 tsp – Red chilli powder
1 tsp – Black pepper crush
2 tsp – Soya sauce
1 tbsp – Red chilli sauce
2 – Green chillies, chopped
1 cup – Flour
½ cup – Corn flour
1 cup – Bread crumbs
Salt to taste
Water as required
2 tbsp – Oil
1 tbsp – Ginger, chopped
1 tbsp – Garlic, chopped
2-3 – Green chillies, chopped
1 tbsp – Celery, chopped
2-3 – White onion slice (spring onion)
150g – Dry small round red chillies
1 tsp – Black pepper powder
Salt to taste
1 tbsp – Coriander, chopped
1 tbsp – Spring onion, chopped
*In mixing bowl, take paneer cubes. Add red chilli powder, black pepper crush, soya sauce, red chilli sauce, chopped green chillies chopped and salt. Mix well and keep aside.
*Take flour in one plate and bread crumbs in another plate.
*Make slurry in bowl with the help of corn starch and some water.
*Dip paneer cubes into the flour, coat, then dip in to the slurry and coat well with bread crumbs.
*Refrigerate coated paneer cubes for 10-15 min.
*Heat oil in pan and fry the coated paneer cubes in medium hot oil until they turn crisp and slight golden in colour. Keep aside.
*In another sauce pan, put oil, add ginger, garlic, celery, sauté for a minute, Then add white onion, round chillies, salt, pepper, spring onion, coriander and fried paneer.
*Toss them well, take out in a serving plate and garnish with spring onion and serve hot.
Cheesy Grilled Bhutta
Try sumptuous Cheesy Grill Bhutta. (Source: Chef Harpal Singh Sokhi/Tata Sky Cooking)
Prep time: 5-10 minutes
Cook time: 10-15 minutes
1 – Fresh corn cob
1 tbsp – Oil
¼ cup – Tomato ketchup
1 tsp – Crushed black pepper
1 tbsp – Lemon juice
4 – Cheese slices
2 tbsp – Butter
2 tsp – Mix herbs
1 tsp – Chilli flakes
*Cut the corn in half.
*Heat oil in a grill pan and place the corn cob over the pan and grill them.
*When corn is grilled well, add salt, brush tomato ketchup, sprinkle black pepper crush, mix herbs, lemon juice, cheese slice cut in to half and place over it.
*Brush butter then sprinkle remaining mix herbs and chilli flakes.
Zafran touch to Hyderabad’s favourite chai has many takers!
The chai innovation—inspired by its Kashmiri counterpart—has, since the induction into the Pista House’s menu, found several takers.
The recipe, however, is different from that served across the country and is a Hyderabadi secret. Md. Irfan, the manager of the store, gives us a peek. “The milk used in the tea is first boiled with the zafran that specially imported from Kashmir,” he says.
“On an average basis about 250 grams of zafran is used to make 6,000 – 8,000 litres of tea every day,” Irfan said, adding that about 4,000 to 6,000 cups of the saffron tea are sold per day at different outlets of Pista House in Shalibanda, Malakpet, Tolichowki and JNTU.
A pickle seller, opposite the café, said, “The beautiful smell from the shop is mesmerizing the kind of response and waiting is worth it. People come in thousands to drink it, and a few are seen coming almost every day.”
22-year-old Ajmal said, “I never had tea but I am having it as my friends recommended it. Agar ye chai nahi piya, toh kya piye miya?” He, however, wished it to be served in a matka.
Several other stores, including Kabul Darbar at Tolichowki, are also serving zafrani chai and getting a similar overwhelming response.
11 Most Expensive Houses In India That Could Represent The GDP Of Some Countries
India's wealthiest truly have luxurious tastes and live in prestigious residences. But to enjoy a velvet frame on a daily basis, you have to pay the price. We're talking about billionaire homes, the villas that alone represent the GDP of some countries, here the top 11 of the most expensive houses in India:
Designed by Chicago-based architects Perkins and Will, the Antilia is the most expensive house in India and secured 2nd position in the world. It is owned by India's richest person Mukesh Amabani. The 27 stories house has spendthrift amenities like an 80-seat movies theatre, salon, ice cream parlour, swimming pool, gym etc. The value of Antilia is between Rs 6,000 crore to Rs 12,000 crore, according to Forbes.
Raymond Group chairman Gautam Sanghania owned the second most expensive and tallest private house in India. JK house spread over 16,000 square feet has more than 30 floors out of which 6 are for parking only.
Spread over 16,000 square feet, Abode is ranked 3rd in the list which is owned by Anil Ambani. The house is almost 70 metres high and has a helipad with a few helicopters.
With 20 bedrooms Jatia House spread across 30,000 square feet with wall claddings and ceilings made of Burma Teakwood owned by KM Birla.
The beautiful home of Bollywood superstar Shahrukh Khan's Mannat is considered one of the most luxurious houses in the country. The house lives up to the superstar's reputation. It is located in the Bandra area of Mumbai and is valued at Rs 200 crore.
Next on the list is the beautiful tube of politician-industrialist Naveen Jindal, located in the Leafy Lutyens Bungalow Zone in Delhi, one of the most expensive areas in the city. The Bungalow is spread over 3 acres and the value of this house is 125-150 crores.
The house of Tata Group owner Ratan Tata is also very luxurious. Located in Colaba, Mumbai, the value of this house is estimated at Rs 150 crores. Spread over 13,350 sq ft, this house is quite special.
Owned by Essar Group and business tycoons, the Ruia brothers, the beautiful house is located in Delhi which is spread across 2.24 acres. According to reports the house value is around Rs 120 crores.
Owned by former banker, managing director and CEO of Yes Bank, Rana Kapoor the house is located in Tony Altamount Road, Mumbai and valued around Rs 120 crores.
Owned by legendary actor Amitabh Bachchan, 'Jalsa' was gifted by director Ramesh Sippy to him after completing the shooting for Satte Pe Satta. Spread over 10,000 square feet, the beautiful house valued around 120 crores.