Description : One of our trips to Ranchi gave us this treat and I haven’t forgotten the yummy taste of litti chokha till this day! Even if go to US for my MS, I am sure the only food I will miss is this speciality dish ..the best thing about it is the smell of the roasted gram and the accompanying Baingan Bharta!
Description : We were in Amritsar, to meet a relative. The travelling made us very hungry and we decided to check out the Bharawan Da Dhaba. This hotel is quite popular amongst the locals. It is amongst the oldest eating joints in Amritsar. We had some lachha paranthas, Amritsari kulcha and it was quite satisfying.
Description : We had a very sumptuous meal during our stay in Amritsar. The lunch included Amritsari Makki Di Roti and Sarson Ka Saag. The taste was worth relishing. The Rotis were prepared in pure Ghee. To top it all, we were served a glass of Amritsari Lassi that made the lunch even more filling and enjoyable.
Description : My sweet tooth is thoroughly developed and I would never consider my trip to be complete without having Amritsari Gajar Halwa. I must say it is one of my favourite Indian desserts. The bowl of Halwa I ate was topped with cashew nuts and raisins making it all the more tempting.
Whenever we go out on a holiday, we opt for budget hotels that offer excellent service and a pleasant stay at reasonable prices. So this time I booked Hotel City Castle Amritsar which was a two-star hotel located in the heart of the city and close to Jalianwalah Bagh, Durgiana Temple, Golden Temple, Gobindgarh Fort etc. Sri Guru Ram Dass Jee international airport is only 14 km from the hotel and the railway station is 3 km from the hotel. The cab from the hotel was waiting for us outside the station and we got into it, reaching the hotel in no time.
The welcome we got at the reception was wonderful and we were shown to our rooms. The room was spacious and well-decorated with comfortable furniture, air-conditioners, refrigerator, mini bar, LCD TV with cable connection, tea/coffee maker, Wi-Fi, telephone and an attached bathroom with toiletries, 24 hour hot/cold running water and other facilities. 24 hour room service was also provided for the convenience of the guests. We had a cup of hot tea and refreshed ourselves making plans for the tour of the city. After breakfast we got out and started on our way in to the city.
Bhatia Food Junction, the multi cuisine restaurant in the hotel, served Indian, Chinese and Continental cuisines that stimulates your taste buds. Daily housekeeping kept the rooms neat and tidy, which is a must in rooms where guys like us stay. It also had a business hall with all facilities, which could accommodate as many as 25 people.
The travel desk in the hotel furnished us with all details regarding the important tourist places and to visit them. They also arranged a cab for our trip to various places. The staff at Hotel City Castle Amritsar was very courteous and well trained, offering you all help with a smile on their face. Many of them were multilingual and so we had no difficulty in communicating. Doctor on call, laundry services, dry cleaning facility, 24-hour security, large parking area, power backup, complimentary breakfast, doorman, balcony, daily news paper etc were other facilities offered at the hotel.
It was fun celebrating New Year with old besties. Finally, after a long break we all met at Indore for my best friend’s sisters weeding. Most I enjoyed was food apart from spending time with my best friends.
I love socializing, attending events, wedding reason we get to relish most variety of food under one roof. Here too one dish just won my heart – Bhutte Ka Kees . This is such a lip-smacking dish, that I ask the chef making there at counter to right away share the recipe. Trust me this dish is a must try, especially during winters its most stomach filling.
So, here I am sharing this recipe of what I remembered with all my friends hope, you too like it
Bhutte Ka Kees is a street food of Indore; you would find many local vendors selling it. As a student, I love to hog on chatpata khaana. This dish is made by both Marwari’s and Maharashtrian’s. In simple way, I would call it a corn upma.
List of items needed to make Bhutte Ka Kees
2 tbsp. – Oil, coriander stems
2 green chillies
3 tender sweet corns separated from the cob
1-inch ginger piece
Pinch of – Asafoetida, sugar
1tsp cumin seeds, mustard seeds
¼ tsp turmeric powder
Salt to taste and lemon, chopped coriander, grated coconut for garnishing
Making the dish:
First, take a grinder add – corn, ginger, cumin, green chillies to its bowl and grind it. The mixture will be coarse
Then take a pan, heat the oil, add mustard seeds once they splutter add hing, turmeric powder.
Immediately add the coarse mixture to it, salt, sugar and cook until 8 mins.
Once done, pour it into a small deep bowl and garnish with lemon juice, coriander and grated coconut. I added little more hing from top as I like its flavour.
So friends until we meet again try this out and do let me know your valuable feedback.
Good food is something that everyone loves. Whichever place I go, I make it a point to taste the local cuisines and if possible, get some new recipes, so that I can make my mother cook it for me. Kolkata is known for its fish curry, which is made in different styles. Bengali people are very fond of fish and they have their own ways to make it. Rice with fish curry is the favorite food of the people in West Bengal. So one day we decided to have rice with fish curry. We were served rice with bhapa ilish. The curry was so delicious that we ate more rice than we ever had. Ilish is the Hilsa fish, which is considered a delicacy here. Bhapa ilish fish curry is something special, served to the guests.
It is very simple to make and very tasty also. To make Bhapa Ilish you need 500 gm Hilsa, 1 table spoon each of black and yellow mustard, cumin seed and turmeric powder, 2 table spoon each of coarsely ground coconut and coconut milk, salt to taste and 2 table spoon mustard oil.
First you have to cut the fish and wash the fish and marinate it with turmeric salt for about 30 minutes. Also soak the yellow and black mustard seed in water for 30 minutes. After 30 minutes grind the soaked mustard seed with one green chili, cumin seeds, turmeric and salt and make it in to a fine paste. Now mix it with the coconut and coconut milk. Next you have to put the marinated fish in a single layer in a steel tiffin box and cover the fish pieces with the paste you have prepared. Cover the box and steam it for about 15 minutes and your bhapa ilish is ready. When you take it out and open the lid, the rich aroma of the fish curry stimulates your taste buds and makes you hungry.
We also tasted other delicacies prepared here and especially the Bengali sweets. We even bought some sweets to distribute among our friends and family. But the fish curry was the tastiest of all.