Last Sunday, in a chilling cold, in an open courtyard with efforts to warm up the ambience with some live fire Sigree, I enjoyed an amazing dinner in a Food Pop Up curated by Chef Rajan Bedi. The three-course meal started with Amalokhi Soup, Chicken Tikka and Rampuri Seekh Kebab as starters. The main course included Lahsooni Dal, Amritsari Fish Curry, Murgir Jhol and Lal Maas. The accompaniments included Bhut Jolokia Chutney, Aloo Pithika and Khorisa (fermented Bamboo Shoot) Pithika. And the wonderful fare wrapped with Malpua topped with Moong Dal Halwa.
A short video on this place- Tenali The Andhra Kitchen, got me interested to go and try the food there. I landed there for lunch on the 31st, just in time before the year ended. What followed was a wonderful encounter with a riot of colours, myriad flavours, temperatures and textures.
Last week, we drove down to Agra. The idea was to explore some local flavours and we were delighted with what the city had to offer during this short trip. I had an amazing Tea from a unique shop, some great tasting Paranthas, breakfast of Bedai Subzi, some great Chaat and some amazing Sweet Dishes, including a Makhan Ka Samosa (yes Butter Samosa, you read it right) and Hot Milk.