Magic Of Flavours

by Rajesh Tara

recent posts

about

A food enthusiast who weaves Food Stories about #MagicofFlavours. A weekend cook who loves to add twist to the recipes. Otherwise a full time HR Pro.
  • This Khichri Is For The Goddess !!

    This Khichri Is For The Goddess !!

    If someone asks me which is my comfort food. “Khichri” would be my instant reply. I can have it at any time. For me, Khichri gives me a delight unlike quite a few who consider it has the food of patients. I love Khichri and that is the reason that I love to try different types of Khichri. I have tasted Khichri in almost all the regions in India and loved them all. However, one Khichri always eluded me. And that is Bengali Bhog Khichri or Bhoger Khichuri, as they call it. Luckily, a couple of weeks ago, I did have Bhoger Khichuri and that too an authentic one. How? Read on…..its interesting.

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  • This Dahi Kebab In Upmarket Delhi Is A Symphony Of Dichotomies

    This Dahi Kebab In Upmarket Delhi Is A Symphony Of Dichotomies

    I am purposefully wanting to use this phrase, “Symphony Of Dichotomies”, for the experience I had last week, could only be summed up like this. Like an Oxymoron, the opposites (dichotomies) combine here to produce a symphony of flavours and textures. Someone told me about this outlet in a posh South Delhi Famous Market and I am really glad that I went there. Here I got to taste, possibly one of the best Dahi Kebabs, although they call it Dahi Ke Sholay and Hara-Bhara Kebab. Where ? And what are the dichotomies that I am talking of? To know more, read on…

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  • Hilsa Fish From Bangladesh Lands In A Punjabi Home In Delhi

    Hilsa Fish From Bangladesh Lands In A Punjabi Home In Delhi

    Let me introduce you to Hilsa or Ilish, as the Bengalis call it, a fish which is a delight to enjoy. This most delicate fish is a delicacy in itself and is cultivated in Bangladesh. From there, it is exported to West Bengal each year during this period and is most warmly looked forward to. I have been enjoying it during my various visits to Calcutta over the years. This year gladly, I could lay my hands on it in Delhi. And then a North Indian Punjabi in me made Shorshe Diye Ilish Maachh Bhapa (Steamed Hilsa in Mustard Sauce) and Ilish Maachh Bhaja (Fried Hilsa) and enjoyed it over at least four meals. If you are able to lay your hands on this Wonder Fish which is full of flavours, do try these simple recipes in your kitchen.

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