Food Styling made easy
What do you do with leftover vadas? I turned them into my favorite “Dahi vadas.” With festivities in full swing back home, people look for easy vegetarian recipes in some parts of India. Vadas are a massive hit in my family. I love serving them for breakfast with chutney, with tea, and at times in lunchboxes.
I adore the texture of pav bhaji. It’s curry-like and silky with the occasional chunks of potato. Boiled eggs mashed and chopped into the curry, take it a notch higher in terms of taste.
Papri chaat is like an explosion of different elements in terms of taste and texture.
Here is a recipe inspired by the Hakka noodles I had from street vendors back in Assam. It is filled with vegetables and is a sure shot winner in my family.
Gyros is the first thing that comes to mind when I mention Greek sandwich. Making it healthy, with my choice of ingredients and bread was the fun part. Chicken gyros with Arabic bread and tzatziki sauce is a delight. Perfect for lunchboxes and is filling enough for a meal.
Beetroot gives the falafel a gorgeous color without altering the taste. You can choose to bake them. I fried mine and paired them with a garlic labneh dip.
It was a hot summer afternoon. Things were a little slow in the university laboratory since there was a sudden
The place with the coolest graffiti in town, Wok Boyz will definitely surprise you with their menu and value for
Vada Pau is a popular Maharashtrian snack. They are actually potato fritters coated in chickpea flour and stuck inside a bun with chutney. They are usually topped with a fried green chilli. Instead of the regular red chutney I brought in the magic of beetroot.
Walking along the narrow streets mesmerized by the bangles market in the Charminar area of Hyderabad, I and my friend
Magic Ingredient 