11 places serving the best Soya Chaap in Delhi that you can’t miss

1. Best places to have Soya Chaap in Delhi

Best places to have Soya Chaap in Delhi

Those who think Butter Chicken is the ultimate food orgasm; they need to know that there is something equally delectable and that is ‘Soya Chaap’. Considered as vegetarian’s Chicken, it is rich in flavours and the credit goes to the market players who have redefined it with time. Roasted on skewers and drenched in cream, Soya Chaap is the ultimate way to start an appetising meal. Here’s the list of 10 places serving the best Soya Chaap in Delhi that you can’t afford to miss. (Image: Instagram)

2. Mitra Da Dhaba, West Patel Nagar

 Mitra Da Dhaba, West Patel Nagar

For those who need a break from the regular meal, Mitra Da Dhaba is your ultimate answer. According to residents of West Patel Nagar, their Stuffed Chaal,p Afghani Chaap, and Malai Chaap is incomparable. For the main course don’t forget to try Paneer Pasanda and Dal Tadka.

3. Chaap Point, Kirti Nagar

Chaap Point, Kirti Nagar

This small eatery, nestled in Kirti Nagar is known for different varieties of chaap and chaap rolls, and a few other things. Here, the must-try includes Shahi Chaap and Malai Chaap along with Paneer Tikka Roll and Mushroom Tikka Roll. (Image: Instagram)

4. FCF Chaap & Kabab’s, Rajouri Garden

FCF Chaap & Kabab’s, Rajouri Garden

Nothing can beat the magic of innovation that FCF Chaap has created over the years in the Rajouri Garden area. They have a wide range of fresh flavours in form of FCF Special Golden Fried Chaap, Chaap Orley, Chilli Chaap and Soya 65 that you just can’t miss! (Image: Instagram)

5. Shiv Tikki Wala, Karkardooma

Shiv Tikki Wala, Karkardooma

Open only during the evening hours of the day, this place has a plethora of chaaps that are served with rumali roti and special chutney. The melt-in-the-mouth Malai Chaap and Afghani Chaap are what we really loved during a recent visit. (Image: Instagram)

6. Sardarji Malai Chaapwale, Subhash Nagar

Sardarji Malai Chaapwale, Subhash Nagar

As the name suggests, the place is known for its wide variety of chaaps. Here, the must-try includes Hariyali Chaap, Malai Chaap, Achari Chaap, Masala Chaap, and the very famous Bunty Bubbly Roll. (Image: Instagram)

7. Hunger Strike, Greater Kailash 1

Hunger Strike, Greater Kailash 1

Recently, we got a chance to visit this much-talked-about place in Greater Kailash and we fell in love with the Soya Chaap, Butter Chaap Roll and Soya Malai Chaap. The platter comes slathered in a white sauce that is sinfully delicious. (Image: Instagram)

8. Wah Ji Wah, Janakpuri

 Wah Ji Wah, Janakpuri

Available in West and South Delhi, this place offers Haryali Chaap and Tawa Chaap Masala that is totally delectable. Also, here the wide range of kebabs is something that you should not miss. (Image: Instagram)

9. Gupta Chaat Corner, Punjabi Bagh

Gupta Chaat Corner, Punjabi Bagh

Considered as one of the oldest eateries in the area, this place offers chaaps like Chilli Garlic Chaap, Kabooli Chaap, Tandoori Chaap, and Amritsari Chaap. The best part of this place is the quantity they serve. Don’t agree? Give it a try today! (Image: Instagram)

10. Veer Ji Chaap Wale, Patparganj

Veer Ji Chaap Wale, Patparganj

If you are diet conscious, you will have to ask them to put less butter, but if you try their chaap varieties once, you will fall for them. It is a small dingy place in the Madhu Vihar market but the chaaps that they prepare are out of the world. From Sunny Leone Chaap to Masala and Malai Chaap, their list is endless and full of varying flavours. (Image: Instagram)

11. Chawla’s, Preet Vihar

Chawla’s, Preet Vihar

Chawla’s offers crumb-covered chaap with mayonnaise and green chutney and is considered as the perfect evening snack that you can ask for in the area. If you love spicy snacks, then their Achari and Pudina Chaap is meant for you. (Image: Instagram)

12. Azam’s Mughlai, Khan Market

Azam’s Mughlai, Khan Market

If you are bored of cafes in the Khan Market, then you will be amazed to have desi flavours at Azam’s Mughlai. Their Soy Chaap, Soy Kathi, Soy Chaap Roll, Soy Malai Chaap Roll, and Tikka Roll will take you on a gastronomic journey that is sinfully delicious.

Use Potato Juice To Grow Long And Lustrous Locks

Haircare Tips: Use Potato Juice To Grow Long And Lustrous Locks

Who doesn’t like their hair to grow long and healthy? But its not as easy as it sounds. Genetics, unhealthy lifestyle, bad eating habits, hard water, and exposure to dust, pollution and chemicals are a few factors that are known to ruin the quality of our hair. We have all been guilty of spending thousands on buying hair products that barely did good. Luckily, our kitchen is a storehouse of natural remedies that work like a charm and cost almost nothing! Some of these ingredients, readily available across most home kitchens, not only make your hair healthy but also help them grow longer. One such ingredient is our very own staple vegetable, the humble potato. The juice of this versatile vegetable is a potent elixir for hair-growth

What is it that potato juice has to offer to our hair and how does it help them grow longer? Let’s find out.

 

Potato juice for hair growth

  1. Potato juice is one of the most inexpensive and natural ways to stimulate hair growth. As compared to store-bought hair products, which may contain chemicals that can be harmful for hair in the longer run, using potato juice is a completely natural remedy that works for most people.
  2. Potato juice consists of various essential vitamins that increase oxygen levels, which work to repair and restore collagen. Collagen is the protein found in the skin and other connective tissues. An improved collagen can then help better growth of hair.
  3. A gentle massage with potato juice helps activate healthy scalp cells, which further encourage hair growth.
  4. Excess oily hair can cause hair breakage. The high amount of starch present in potato juice can extract all the excess oil present in the scalp and follicles, allowing them to grow properly.
  5. Dryness in the scalp can cause dandruff, which can lead to hair-thinning and breakage. Potato juice mixed with lemon juice is a potent solution for the dryness for healthy growth.
  6. If you are experiencing hair loss, then bring potato juice to your rescue. It binds with oxygen and works on weak roots, further strengthening their grip.

 

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Potato juice is one of the most inexpensive and natural ways to stimulate hair growth​ 

How to use potato juice for hair growth

All you need to do is to apply potato juice on your scalp and hair properly. Massage them with your fingertips for at least 15 minutes. A good massage can stimulate blood circulation, helping hair grow better. Rinse it off with warm water. Repeat the remedy at least thrice a month to see effective results.

How to make potato juice at home to encourage hair growth

  • Wash the potatoes thoroughly.
  • Now peel and grate them.
  • Take the grated potatoes in your hand and squeeze all the juice out of them. Use the juice immediately.
  • Another way to take out juice is to cut the potato into pieces and blend them into a juicer.
  • Take a muslin cloth and strain the pulp and apply the juice on your hair and scalp.

Bring this natural remedy to use and achieve long and healthy hair without burning a hole in your pocket.

What should you cook this year for Diwali

Diwali is here and are you also thinking what should you cook for the festival? When the entire town is clad in beautiful glittery lights and colourful decorations, and preparations are in full swing, you want to make the festival special by indulging in an elaborate meal.

In India, every festival is celebrated with a lot of zeal, but there’s something about the Diwali fervour, which makes it the most widely celebrated festival of India. It is as much the festival of lights as of good food. From exchanging food items as gift to preparing traditional recipes at home from scratch, Diwali is the time to indulge and have the best of everything.

Amidst all this fun-frolic, one question which literally haunts every homemaker is — ‘What should I make for Diwali?’; Ironically, it is one of the toughest decisions of their life to decide the delicacies to be prepared for this big day. Well, if you too are struggling with “what to cook this Diwali”, then you must read on as we have curated some interesting yet easy recipes, which you can prepare at home without putting in much efforts. And we are sure that these homemade Diwali recipes will impress your loved ones. So, what are you waiting for just read on and pick up your magic wand to nail these easy Diwali recipes.

Kesari Bhaat
This authentic Indian delicacy is the perfect dish to prepare this Diwali. Made with the goodness of aromatic and flavoursome saffron(Kesar) infused with sweetened rice and raisins with a hint of green cardamom, delicacy can also be offered to the deity during Laxmi Puja.

Kaju Katli
One of the most famous mithai available during the festive season is Kaju Katli. However, the onset of festives, leads to an increase in adulteration, hence it is always a good idea to prepare the it at home. Here’s a simple and quick recipe for Kaju katli, which you can prepare at home without compromising on the quality and quantity.

Gulab Jamun
No wonder how many times you relish it, the love for this delicacy is simply undying. In fact, it is so simple to make this delicacy at home that you will prefer making at home rather than buying the adulterated gulab jamuns from the sweet shop.

Namak para
Well, who said Diwali is all about sweets, the party doesn’t seem like a party, till the time there’s something deliciously binge-worthy. This Diwali don’t go for the exotic snacks, rather go for the desi snacks but with a twist of your own. You can serve these easy homemade namak paras with a spicy chutney or dip of your choice. We bet your guests will love this snack platter!


Homemade Pani Puri

Call it golgappa or pani puri, this delicacy is everyone’s favourite. How about adding this dish to your Diwali menu! Well, we bet your guests will love this awesome surprise, and believe us it won’t take much of your effort. You just need a few ingredients and your Diwali party is sorted.

Masala Chicken

Predominantly celebrated in North India, Diwali calls for a huge celebration, and good food happens to be an inseparable part of this bonanza. So, how about adding some tadka to your festive fervour with this spicy Masala Chicken recipe, which is easy and can make for a perfect main course delicacy when served with Naan or Jeera rice.

Peas Pulao

Those yellow rice grains and the enchanting aroma of ghee, cooked to perfection with green crunchy peas, will certainly amp up your festive spirit. This Diwali prepare this simple recipe and be ready for praises and appreciation for a delectable meal.

McDonald’s Adds First New Breakfast Item in Five Years

McDonald's Triple Breakfast Stack

When McDonald’s was worried about sales in 2015, the burger chain got business rolling again by acquiescing to a longstanding customer demand: all-day breakfast. This week, looking once again to drive in diners, McDonald’s is hoping breakfast can help save the day – this time by tapping into customers’ love of “secret menu” items and “menu hacks.”

Arriving on November 1, McDonald’s new Triple Breakfast Stacks are billed as a sandwich that “doubles down on some of our customers’ favorite ingredients.” And MickeyD’s means that literally. Each Triple Breakfast Stack comes loaded with two slices of American cheese between two sausage patties, all topped with bacon and an egg. (How that adds up to “triple” isn’t quite clear, but the name “Excessive Breakfast Stacks” doesn’t quite have the same ring to it.) The whole sandwich can be served as either a McMuffin, biscuit, or McGriddles.

The burger giant says the idea for this new offering – McDonald’s first on the breakfast menu since 2013 – came after noticing customers’ enthusiasm for so-called “Secret Menu” items. “People have been hacking our menu for years – so much so that it’s inspired our new Triple Breakfast Stacks,” Manager of Culinary Innovation Chef Mike Haracz said in a statement. “We love seeing the fun ways our customers and McDonald’s crew have been creating their own takes on our classics. We can’t wait to see what they come up with next – you never know what might end up on our menu.”

But though menu hacking may have inspired this new sandwich, the reasons behind its launch are all business. During yesterday’s earnings call, McDonald’s CEO Steve Easterbrook specifically pointed to breakfast as a way to boost traffic, which declined over the most recent quarter. “We want to do better at breakfast,” he said according to CNBC. “We’ve got some initiatives in place, which we are going see out through the next few months, and also some new food news, which we think will reenergize the daypart.”

Though it’s unlikely Triple Breakfast Stacks will triple the number of people through the door, they’re certainly generating plenty of publicity. But if you want to try one, get to McDonald’s soon: The chain says they’ll only be around for a limited time. After that, back to the “Secret Menu” they go, apparently.

Here’s how to do away with the smell of egg from your utensils

1. Simple ways to remove egg odour

Simple ways to remove egg odour

Cooking eggs at home has one benefit and one drawback. The bright side is that you get to consume so many nutrients in on go, but on the darker side, they leave an awful smell on the utensils. Sadly, even after washing with fragrant liquid soaps, it is difficult to get rid of the egg-y smell. Wondering what could be the solution? Well, here it is, and the credit goes to the basic kitchen ingredients. Try any of the below-mentioned tricks and watch the magic.

2. Lemon Juice

Lemon Juice
You can either use lemon juice to clean the utensils or use the rind along with juice to clean the utensils with egg smell. While using lemon juice, apply it with the help of a piece of cloth and rinse with liquid soap later.

3. Gram Flour

Gram Flour
First of all, rub the utensils with some gram flour and allow it to settle down on the dish for about 5-7 minutes. Now, rinse the dish with running water. According to experts, the gram flour soaks up all bad smell leaving a pleasing aroma.

4. Vinegar

Vinegar
First of all, wash the utensils with normal liquid soap. Once done, apply vinegar to the utensil and leave it on for a while. Then wash it with running water

5. Coffee

Coffee
You can also use coffee powder to remove the egg-y odour from the utensil. All you need to do is to soak coffee powder in water for 5 minutes. Spread the mixture all over the utensils and scrub them. Rinse with cold water and see the magic.

6. Vinegar Spray

 Vinegar Spray
If you are the one who cannot manage with home remedies to get rid of the egg-y smell, then the ready-to-use vinegar sprays are meant for you. Spray the mixture on the used utensils and allow them to rest for 15-20 minutes. Wash with gentle soap and dry.

7. Baking soda

 Baking soda
Considered as the most versatile kitchen ingredient, baking soda can be used to get rid of egg smell. Take a deep container; add water along with 2 tablespoon baking soda. Now, dip the used utensils and keep aside for 15 minutes. Rinse the utensils with dishwashing soap and dry.

Why Burmese food is the most underrated of all Asian cuisines

Have you ever wondered where all the Burmese restaurants are? I suspect not.

It’s probably the most underrepresented region of Asia in this county, where we’re obsessed with Asian food to the point that Chinese and Indian cuisines have seeped into British culture and formed solid roots.

Lahpet, one of only three Burmese restaurants in London, is championing the cuisine with its on-point location, Instagrammable interiors and knife-and-fork-friendly food

All thanks to the waves of immigration throughout the past century.

There’s only an estimated 14,000 Burmese people living in the UK, while across the world, there are 4.2 million Burmese people in 17 countries, including Bangladesh, China, Malaysia, Thailand and America.

The majority of Burmese people living outside the country left during the 1960s military dictatorship (which replaced colonial rule) and lasted until 2016.

But Myanmar hasn’t managed to free itself from its problems. Between 2016 and 2017 an estimated 625,000 of the million Rohingya Muslims, one of the country’s 135 ethnic groups, fled Rakhine state to Bangladesh. Declared by the UN as “ethnic cleansing”, the country was widely condemned for Aung San Suu Kyi’s refusal to admit the true state of the issue, which obviously sat uneasy with those who previously supported her.

As a fresh-faced young country, it opened up to the world in 2013: with sanctions lifted and borders opened came travel and the introduction of its food to the rest of the world.

One of the first TV crews allowed into the country five years ago was the team behind Parts Unknown, Anthony Bourdain’s food-based travel documentary series. Myanmar was the first episode of what went on to be eight series, and for many formed the first glimpse into a world that had been locked away for years.

He brought a whole new dimension to Asian food, eating in traditional tea houses that were previously hot beds for uncensored news and undercover police during military rule, street food vendors and lively night markets, eating classic dishes in his down to earth manner.

In London, which is no doubt considered the food capital of the UK, there’s only a handful of places where you can eat Burmese food.

Lahpet, Burmese for tea leaf, offers modern interpretations of traditional dishes, most of them inspired by what the chefs used to eat in Myanmar as children (Kathrin Werner)

To date, there are only three permanent sites in London: the Mandalay, a long-running family-run cafe – which recently relocated to a larger restaurant on Kilburn High Road – with Indian, Chinese and Thai influences, Shan State in China Town, and Lahpet in Shoreditch.

The latter is pushing Burmese food to the forefront of London’s food scene, not only with its on-point location and Instagrammable interiors, but with its gorgeous and fascinating food created by Dan Anton and Zaw Mahesh, who both have Burmese heritage.

If you know the first thing about Burmese food, you’ll know the word lahpet is Burmese for tealeaf, its national dish. And of course, that’s on the menu along with other traditional dishes like fritters, and salads and fish.

The salads are a dazzling array of colours, full of crunch from beans, crispy, finely chopped vegetables, and whole nuts, with an intense flavour of sunrise dried shrimp, garlic and chillies.

The cuisine is based on sweet, sour, salty and spicy and it’s a balance of all of them. One of it’s most popular dishes is mohinga: a spicy, hot bowl of rice noodles with fish and topped with eggs and flavoured with lemongrass, chilli, ginger and coriander, and it’s mostly eaten for breakfast.

The new permanent Shoreditch site is much larger than the previous one down the road in Hackney (Kathrin Werner)

It’s a modern version of Burmese food, something that people in Myanmar would certainly recognise, but also something that is not too intimidating for people in the UK. “People in the UK need to be comfortable with a knife and fork,” says Zaw. So dishes are designed to be eaten this way, rather than with your hand, as some are in Myanmar.

“I think the reason there are so few Burmese restaurants is because not many people have left the country, so there’s not the demand for it,” says Zaw.

He left Myanmar aged 10, and cooks dishes from his memories of the food his mother and grandmother cooked at home, whom he still calls to ask for help with some recipes. But here, “there’s no one to learn from”, he says.

Zaw made tofu, which took six months to perfect, after remembering how a neighbour made it back home in Myanmar when he was just 7 years old.

Although it’s Burmese food, Zaw aims to use as much local produce as possible, which comes with its own sourcing issues. And of course, he has to import some indigenous ingredients that just don’t grow in the UK, such as the traditional tea leaf.

Aside from permanent locations, another team cooking up Burmese food is Cordelia Peel, who is of Burmese descent, Lucy Aebischer and Emma Bebb. Cordelia recently gave up her doctor’s training to focus more on her Burmese food supper club Bagan, named after the ancient city in the country. Last month, she and her team partnered with Conflict Cafe to offer three nights, serving 75 people a night, to raise awareness of the problems the Rohingya people face in the country.

Bagan’s semolina cake: the touring supper club is one of the only places that offers the ‘whole’ experience, with sights, smells and sounds alongside the food (Bagan)

Bagan is still one of the very few places for the public to eat Burmese food in the UK. “It’s not like this in San Francisco,” says Lucy.

“Burmese food is really big there and there’s a huge community.”

Although most of what the world has seen and heard from the country in the past few years hasn’t all been positive, it still makes people more interested in it. “I think Burma is more on the map now. I hope more people will be more interested in it now tourism has opened up.”

“I always describe Burmese food as a coming together of lots of ethnic groups, as there’s so many of them and they’ve all made the cuisine their own,” she says.

In the north it’s inspired by China with Shan noodles, while the west takes some of the Bangladeshi cuisine into it with more spice, and Indian and Thai food are in there too.

But it’s still like any other cuisine, and because it relies heavily on lots of different condiments, there’s so many variations and flavours. “There’s always a joke at Bagan that I cook 17 different types of crispy onions as there’s always so many elements to one dish.” Next year, Cordelia and her team hope to run a Burmese supper club once a month in a few different locations that will hopefully become a semi-permanent addition to the growing Burmese food scene here.

Boon Cafe’s Thai Food Feels Vital to Sydney

 The first thing you’ll hear about Boon Cafe in Sydney is that it’s an all-day Thai restaurant inside a grocery store. The second will probably be your enthusiastic informant’s favorite dish — perhaps a sticky-sweet, pandan custard-slathered croissant from the breakfast menu, or one of the many spicy papaya salads from the dinner menu.

But the most remarkable thing to me is the palpable feeling that Boon embodies something cracking and vital about a new generation of business owners and restaurant workers and Australians.

That feeling is made explicit: Rarely have I seen a menu-as-manifesto quite so endearing as the one at Boon. “Were you ever the kid at school who was too embarrassed to bring out your lunch? We were that kid,” the daytime menu reads. But it also describes noticing “the kid with the sandwich that always looked enviously at our lunch.” It explains that during the day, the cafe plays with Thai flavors, but at dinner the restaurant serves traditional Isaan food. “You don’t mess with the original.”

Boon is tucked into one side of Jarern Chai, a Thai grocery store in the Haymarket neighborhood. Tables are positioned against the front window and crammed between pillars — you may well end up sitting on a stool next to a table piled with shrimp paste while shoppers bustle around you.

A cafe counter against one wall displays almond croissants and brownies behind a glass partition (the best brownies I’ve had in Australia), and the espresso machine is constantly in use. The staff is young and Thai and queer and straight — some speak very little English while some speak little-to-no Thai. This is an Australian cafe through the lens of modern-day downtown Sydney, which is now just as Asian as it is anything else.

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Jarern Chai and Boon Cafe opened together in 2015, and are part of a local chain of businesses. In 1989, Amy Chanta opened a restaurant called Chat Thai in Darlinghurst. It did not last, but Ms. Chanta opened a new location in Haymarket in 1993 that gained a loyal following as one of the first restaurants in Sydney’s now-booming Thai scene to offer fresh, uncompromising, non-Westernized cooking. Today, Ms. Chanta runs 11 businesses with her family.

Boon was spearheaded mainly by Palisa Anderson, Ms. Chanta’s daughter, who wanted to present food that spoke to her generation. On Boon’s daytime menu, the spicy Thai herbs and pork sausage come mixed into a plate of fusilli, and you can get your nahm prik makua — the spicy eggplant relish from northern Thailand — over brown rice or as a sourdough sandwich. This isn’t fusion as much as it is the food of two fused cultures, one in which second- and third-generation Asian-Australian kids operate comfortably.

At night, the menu turns more exclusively toward Isaan, the region in northeastern Thailand that heavily relies on fermentation and chiles. With the move to more traditional cooking, nothing is dumbed down or purposefully altered for Western tastes — quite the opposite. There’s something punk rock about this daytime playfulness matched with an evening menu that pulls zero punches. Many Thai-Australians revel in the uncompromising heat and aroma of the food of their heritage, and there is no lack of either at Boon.

Dinner is sprawling enough to be overwhelming, and best suits large groups willing to share. In the “grilled and fried” section, you can find skewers of chicken gizzards and sai ouah, the pungent, meaty, fiery pork sausage. There’s a large selection of larbs and other warm salads, and nine variants of spicy green papaya salad.

I’ve eaten so much at Boon, over so many visits, and not yet scratched the surface of what’s available. Certain dishes stick out in my memory: the padt mee kha-ti, stir-fried thin rice noodles with tofu, omelet, tamarind and coconut milk, the combination of which is mild and sweet on the palate and has the side effect of turning the noodles bright pink.

There was a whole fish doused in a flurry of chiles that I’m tempted to reorder every time I go. But the dish that haunts me is the green mango salad with pickled field crabs and fermented fish, which my waitress warned me about repeatedly, stressing that it might be too spicy. And it was spicy, enough to send me into one of those sweaty trances, but also bracingly sour, delicately tropical and with a funk so alluring as to be primal. It is a study in extremes and balance and beauty.

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The retail side of the business has all the aesthetic consideration of an upscale deli, with all the hidden-treasure clutter of the best Asian grocery stores. CreditRachel Kara for The New York Times

The retail side of the business has all the design sense of an upscale deli, with all the hidden-treasure clutter of the best Asian grocery stores. Most notable is the refrigerated room off to one side, which holds all manner of common and uncommon fruit and vegetables. Most come from the family’s organic farm, in northern New South Wales near Byron Bay.

The farm was originally planned so the family could grow ingredients that were hard to find, especially as their restaurants proliferated: holy red basil for a certain stir-fry; apple eggplant for curries. In the five years since Boon Luck Farm began operation, it has become a much larger project, managed primarily by Ms. Anderson, who grows specialty produce for her family’s businesses and other chefs and restaurants. On a recent afternoon in Jarern Chai’s cold room, there were bundles of chive flowers, piles of galangal, knobby bitter “small bird” melons, tiny eggplant and boxes overflowing with red oak lettuce.

Boon Cafe is a restaurant, a cafe and part of a grocery store, but also so much more. It is the meeting of two worlds, a middle ground that many young Australians inhabit. It is the physical embodiment of a generation of people claiming their space, which is Asian and Australian, queer and straight, as casual as can be but home to dead-serious food.

Indian Cooks Embrace the Instant Pot

When the cookbook author and food editor Chandra Ram was a child visiting relatives in India, the sounds coming from the kitchen would make her jump.

There she’d be in the sitting room, snuggled up with Hanuman comic book, “and it would come out of nowhere, this high-pitched shriek,” she said — a periodic wail like an oncoming train crossed with a gym teacher’s whistle and a mating cat.

This was the sound of the traditional stovetop pressure cooker, a fixture in Indian kitchens for decades.

The electric pressure cooker that Ms. Ram was using on a recent evening to sauté onions and green chile in her Chicago apartment, on the other hand, would be a much calmer experience. It cooks more evenly and efficiently, without the stovetop pot’s noisy need to let off steam.

Ms. Ram was making shrimp biryani. After the rice and shrimp had cooked for a mere three minutes, Ms. Ram twisted the vent, which sent forth a rush of spicy vapor with a companionable whoosh. Scented with turmeric, ginger and fresh curry leaves, the biryani was far more complex and fragrant than anything you might ever hope to make in under half an hour on a weeknight. And yet she had.

The recipe is from Ms. Ram’s forthcoming book, “The Complete Indian Instant Pot Cookbook” (Robert Rose, 2018). Hers is one of nearly a dozen Indian cookbooks geared toward the electric pressure cooker that have appeared in the last year. The first one, “Indian Instant Pot” by Urvashi Pitre (creator of a viral butter chicken recipe), has sold over 100,000 copies.

Of all the genres of electric pressure cooker cookbooks, there are more for Indian food than for any other cuisine. More than keto. More than paleo. More than vegan.

There are six separate Indian Instant Pot Facebook groups with a combined membership of almost 200,000. And, according to Yi Qin, vice president of products at Instant Brands Inc., across all of the million-plus member Instant Pot Facebook communities, Indian users are among the most active about posting recipes and images.

Kormas, biryanis, dals and curries are particularly well suited to the moist environment of a pressurized pot, and Indian home cooks have made use of the stovetop cooker for generations. The electric version makes cooking these dishes even more convenient, streamlining the process and often eliminating the need for several different pots and pans. And without the whistle, it’s quieter.

Indian electric pressure cooker books are so popular that even Knopf Doubleday — a publishing house not generally known for appliance cookbooks — is releasing one by the renown author and actor Madhur Jaffrey: “Madhur Jaffrey’s Essential Indian Instant Pot Cookbook” (coming in May 2019).

“It’s an interesting moment for Knopf,” the book’s editor, Lexy Bloom, said, “it’s our first Instant Pot cookbook, and we are marketing it to several communities. There are people who are already familiar with the Instant Pot and want to go deeper, the people who love Indian food but are looking for easier, faster recipes, and then fans of Madhur.”

Ms. Jaffrey had never used an electric pressure cooker before writing the book, but, like most cooks from India, where the Instant Pot has not officially been rolled out, she was well versed in the whistling stovetop kind.

“I do not know when pressure cookers found such wide usage in India, but they have been firmly entrenched in Indian kitchens for at least 40 years,” she wrote in an email. “When people give you a recipe they say: ‘Cook it for two whistles,’ or ‘Cook it for three whistles,’ and everyone understands what they mean.”

For example, a typical recipe for rajma, spiced red kidney beans, will call for soaking the beans overnight, then cooking them for three or four whistles. In an electric pressure cooker, that translates to 30 minutes, no soaking.

It took some trial and error to convert Ms. Jaffrey’s classic Indian recipes to an electric pressure cooker — even those she was already making in a stovetop model — and figure out which settings (pressure, steam, sauté, slow cook) worked best for each particular recipe.

“This is an Instant Pot,” she wrote. “It is not a Magic Pot. It will make food for you but, rather like a computer, you have to create the programming that gives you the perfect dish.”

When Ms. Pitre was writing her cookbook, her goal was to make the recipes faster, simpler and more accessible to a wide variety of cooks.

“I wanted to use the science behind pressure cooking to make Indian food easier,” she said.

She tested and retested, taking out steps to see if the dishes ended up tasting just as good without them. Now she rarely browns her onions or her meats before pressure-cooking them. And instead of creating a custom spice blend for many recipes, she substitutes garam masala, which is easy to find in any large supermarket.

“My audience is non-Indians who love Indian food, and second-generation Indians who want to cook Indian food but are intimidated,” she said, adding: “The Indian audience has been my hardest audience to crack. They look at the recipes and say, that’s not traditional.”

For some second-generation Indian cooks, the notion of using a stovetop pressure cooker as their parents and grandparents did was a barrier to cooking Indian food.

Riya Patel, a 22-year-old research lead for a tech accelerator in Washington, D.C., was given an Instant Pot when she graduated from college.

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Biryanis, dals, curries and kormas, like this chicken version, are particularly well suited to the moist environment of a pressurized pot.CreditAndrew Scrivani for The New York Times

“All of my Indian friends who graduated got one from their moms, so they would cook more Indian food,” she said, adding that she would never use a stovetop cooker.

“I was in charge of counting the whistles,” she said. “It was one of the worst sounds of my childhood. It still freaks me out.”

Now with her Instant Pot, she cooks dishes like rajma, lamb keema, and biryani much more often because, she said, “what used to take four hours now takes five minutes, and I don’t need to supervise it.”

For Ms. Ram, who grew up in Kentucky and never felt Indian enough when she visited her family in Visakhapatnam, on the Bay of Bengal, not owning a stovetop pressure cooker was yet another thing that separated her from her cousins.

“I always thought pressure cookers were unreliable,” she said. “I’ve seen one explode, so there was an element of danger. Even though my cousins thought they were perfectly normal and used them all the time.”

Her Instant Pot changed all that, encouraging her to delve deeper into the recipes her family in India would cook, and to adapt them to her own, Indian-American tastes. In her cookbook, there are very personal recipes like corn ki subzi (think Southern-style creamed corn with Gujarati spices) alongside traditional dishes like rogan josh (lamb stewed with yogurt and spices) and dal makhani (creamy spiced lentils).

“The Instant Pot made this big part of my culture accessible to me,” she said. “Before I got my Instant Pot, I felt like I was cooking dumbed down Indian food. Now I feel like I’m doing the real thing.”

Detroit Is Bringing The Cult of Basement Bars In Delhi And We Are Loving It

#NewRestaurantAlert: Detroit Is Bringing The Cult of Basement Bars In Delhi And We Are Loving It 

Detroit Garage Bar and Kitchen is one of the latest entrants in the ever-bourgeoning food and beverage scene of Connaught Place, New Delhi. Inspired by the culture of famous garage and basement bars of Detroit, USA, the swanky restro-bar is that perfect place you want to hit with your friends or colleagues after you’ve packed up for the day.

Nestled in the inner circle of Connaught Place, Detroit’s vintage appeal is hard to miss. A scarlet red 1947 Chevrolet parked at the entry of the garage-bar is possibly the most elaborate teaser of what is to come and what to expect. And, there is very little to disappoint as far as the interiors and ambience are concerned. Wooden chairs against the walls of black and grey and countless motifs of cars, automobiles, roads and adventure; Detroit’s grungy appeal is a winner! Dim lighting and music ranging from soft jazz to house rock further enhances the mood and character of the place. Don’t miss the special DJ console installed in a fancy vintage car. On weekends, you can also enjoy some live music with your sumptuous platter.

Detroit’s menu offers delicious range of European, American, Indian and South East Asian delicacies, which could be teamed well with a wide array of drinks available in the bar. We tried the mini mac tarts, the perfectly baked mac and cheese sitting on top of crispy tarts served with fresh salad wins in terms of style, detailing and texture. The garage dimsums came in next and impressed with its generous soya filling and delectably thin casing. However, the highlight was the dynamite prawn crackers. Crispy fried prawns in chilli sauce served on top of crunchy crackers are a must try for the ultimate blend and balance of flavours. Pizza lovers can safely place their bets on smoked chicken pizza. Cheese, juicy chicken chunks, bell peppers, and sun dried tomatoes, the smoked chicken pizza does not try too hard to impress, and perhaps that is what works in its favour. Team the cheesy delight with your favourite cocktails and you would know what we mean.

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Dyanamite prawns
Photo Credit: The Detroit Garage Bar and Kitchen

The grilled leg of chicken soaked in red wine served with mushrooms, mashed potatoes and fresh veggies does not disappoint either. If the meat were a little tenderer, it could have been the treat of the day. The churros dipped in banana sauce did not impress much. The churros were too thin and also seemed overdone.

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Smoked chicken pizza
Photo Credit: The Detroit Garage Bar and Kitchen

 

Foods Rich In Carbs Can Be Healthy Too, Here’s A List

Fact Check: Foods Rich In Carbs Can Be Healthy Too, Here's A List

  • Carbs facilitate weight loss and help manage many lifestyle diseases
  • All carbs are not same
  • There are three types of carbs found in food – sugar, starch and fibre

If you think that eating foods rich in carbohydrates will make you gain weight, then you must think again. Many people now a days believe that eating carb-rich foods makes you put on kilos. For years, ‘carbohydrates’  have been unfairly blamed for all that excessive weight gain amongst young and old. The truth is that eating carbs is not bad at all; in fact they facilitate weight loss and may help you manage many lifestyle diseases. Surprised? Don’t  be, simply put, carbs act as a fuel for our body and are the major source of energy that our body needs to stay active throughout the day. Importantly, all carbs are not same. You need to avoid the carbs you acquire from eating sugars, which is the real ‘culprit’ of weight gain. There are three types of carbs found in food – sugar, starch and fibre. The healthy sources of carbs are found in foods that are unprocessed, rich in fibre, and have low glycaemic index; and this is where we need to focus.

According to Health Practitioner and Macrobiotic Nutritionist, Shilpa Arora, “The reason why carbs have a bad reputation is because we consume more refined carbohydrates that cause sudden spikes in blood sugar levels and can lead to a host of health problems like type-2 diabetes, irritability, sugar cravings, lethargy, poor mental focus and fatigue.”

Here is a list of 5 carb-rich foods that you can add to your diet:

1. Quinoa

Quinoa is one of the healthiest and most versatile superfoods that you can use to make interesting breakfast and lunch dishes. According to the book, ‘Healing Foods’ by DK Publishing House, quinoa is easily digested and does not contain gluten. It is a complete source of protein and a good source of anti-inflammatory, mono-unsaturated and omega-3 fatty acids. A 100-gram serving of cooked quinoa has 21.3 grams carbs, 4.40 grams protein and 2.8 grams fibre.

 

quinoa

Quinoa is one of the healthiest and most versatile superfoods.

2. Chickpeas

Chickpeas are part of the legume family. They are an excellent source of carbohydrates and plant-based protein and contain many vitamins and minerals. According to book, ‘Healing Foods’, “The fibre in chickpeas has been shown to help reduce levels of “unhealthy” (LDL) cholesterol and help regulate appetite and reduce food cravings.” A 100-gram serving of roasted chickpeas has 64.29 grams carbs and 17.9 grams of fibre.

chickpeas 620

Chickpeas are an excellent source of carbohydrates and plant-based protein.

3. Green Peas

Eating seasonal green peas is a great idea as they are packed with nutrients. Peas are rich in protein and fibre, which aid digestion; moreover, they are packed with phytonutrients, antioxidants, vitamins and minerals. They are a good source of iron, which helps manage anemia and combat fatigue. A 100-gram serving of green peas has 14.45 grams carbs, 5.42 grams proteins and 5.7 grams fibre.

 

peas

Peas are rich in protein and fibre, which aid digestion.

4. Apple

Available in many varieties, juicy apples have been celebrated since time immemorial for their health benefits. They are high in pectin fibre and slow-release sugars that are known to help improve heart health and manage blood sugar levels. They are also packed with important nutrients that promote strong, healthy bones. A 100-gram serving of apples has 13.81 grams carbs and 2.4 grams fibre.

apples

Apples are high in pectin fibre and slow-release sugars that are known to help improve heart health.

5. Corn

Don’t be surprised to see corn (makai or bhutta as we call in in India) on this list. We are not talking about the packed and processed corn, but the ones that are fresh and are easily available in the markets. Corn is a good source of vitamins A, B and E, and also comes loaded with essential minerals and fibre. Corns are packed with soluble fibre that regulates waste material through the digestive tract. Soluble fibre is also known to control blood sugar level.

 

corn

Corn is a good source of vitamins A, B and E, and also comes loaded with essential minerals and fibre.

So, now you know that all carbs are not unhealthy and that some of the world’s healthiest foods are high in healthy carbohydrates. However, you must eat them in moderation. It is important to consult your nutritionist before you add them to your diet.