not surprised Nashik is famous for producing grapes so
guess one should be well versed with different types of wines before visiting such tasting things, I once went to Brewery and there were some 15 different beers on taster palate , not only its difficult to judge for first timer but after drinking those in 10 minuets it can get you to the point of being drunk easily (plus not all beers in brewery are served at chilled temperature so they are potent)
I expect no less at vineyard(though looks like worth a try)
St Petersburg pizza art gives fans a shot at biting Suarez
A restaurant in St Petersburg has struck a chord with the hordes of soccer fans in town for the World Cup by serving up pizzas featuring the faces of some of the tournament’s biggest stars.
Pizzas decorated with portraits of Portugal's Cristiano Ronaldo and Uruguay's Luis Suarez prepared by cook Valery Maksimchik are displayed at the Hop Head cafe in St. Petersburg, Russia June 29, 2018.
Ahead of Saturday’s last 16 match between Uruguay and Portugal in Sochi, football fans who visited the HopHead Tap Room bar in St Petersburg were given a chance to turn the tables on Luis Suarez and take a bite out of the Uruguay striker.
Uruguay’s record scorer arrived in Russia looking to dispel the memory of his infamous bite on Italy defender Giorgio Chiellini at the 2014 World Cup in Brazil.
Portugal’s Cristiano Ronaldo is the other player featured in chef Valery Maksimchik’s unique pizza art, and the edible portraits are a big hit with soccer fans and the restaurant’s regulars alike.
“It really does have a bite,” said one satisfied customer, while chewing his way through a slice of Suarez.
Each soccer pizza portrait takes nearly two hours of careful stenciling and cutting. The dough is cooked before the stenciling process and then the cheese is melted into position.
“We started doing this in connection with the World Cup, we support football and sport through this method,” said Maksimchik, who has also made pizza portraits of Russia coach Stanislav Cherchesov and striker Artem Dzyuba.
“My main work is as a pizzaiolo, but this is a hobby, so it brings me pleasure, like any hobby would.”
The chef has promised to make pizza portraits of each Russia player if the hosts go all the way and win the World Cup.
Jhingey Begun Diye Eelish: This traditional dish has brinjal and ridge gourd cooked with ilish. Black cumin adds earthiness. Rs 1,995
Eelish-Er Chop: If you are one who doesn’t like the hassle of picking the bones out of hilsa, this dish is a good option. Rs 375
Aam Tel Eelish: Tangy with mild spicy notes, the Aam Tel Eelish won our hearts with its beautiful balance of flavours, the key ingredient being pickled mangoes. Rs 1,995
ILISH MAACHHER DUM PULAO
ZAFRANI ILISH
SUGANDHI ILISH BHAPA
MADHU MALAI ILISH
The Anaras Elish from Sholoana Bangali was a fruity surprise, being a sweet-tasting savoury dish. The preparation had both ground raw pineapple in the marinade as well as slices of pineapple as garnish.
There was the unique Amropali Ilish for your taste buds from Bhooter Raja Dilo Bor. The Bengali trio of kasundi, raw mango and hilsa lent a sweet-and-sour taste to the palate.
The Combo Meal made for a burp-y lunch. Think Khichuri, Ilish Maachh Bhaja, Veg Curry, Chutney and Papad from Shanta’s Catering.
It is a famous dish originating from Indian Community of Durban, South Africa. Bunny chow, often referred to as a bunny is a South African dish
consisting of a hollowed out loaf of bread filled with curry. It can be
made with lamb,, chicken, keema or vegetables.
Durga Puja 2018 Special: Two recipes by food bloggers Madhushree and Anindya S Basu
Posto Murgi
During Durga Puja and festive times, even an otherwise unwilling cook in us likes to experiment with new or traditional recipes. Here are two traditional Bengali recipes shared by food bloggers Madhushree Basu and Anindya S Basu, that you can try during the Pujas.
Shapla Chingri
Shapla Chingri is a typical Bengali recipe, which uses mustard paste and water lily stems. This can be cooked with or without prawns. However, the use of prawns enhances the flavour of the dish.
Ingredients:
500 gms shapla or water lily stems, two tbsp mustard paste made with black mustard and then strained, four tbsp mustard oil and a little extra for drizzling in the end, 250 gm medium sized prawns de-shelled and deveined, two tsp turmeric powder, one tsp nigella seeds, two green chilies, half tsp sugar and salt to taste.
Method:
Wash the prawns and marinate with little bit of salt and turmeric powder and keep aside. Prepping the stems is time consuming and requires some patience. First, cut and discard the flowers. From each stem, pull out the thin outer strips. Then wash the stems thoroughly and drain them of any water, since they release a lot of water on cooking. Cut the stems about one inch in length. In a saucepan, take half a litre of water with a tsp of salt and boil it. Once the water boils, add the stems and continue simmering for about three to four minutes. Then strain and keep the soft stems aside. In a frying pan, heat two tbsp of mustard oil and add the prawns and shallow fry them for three to four minutes and keep them aside. In the same pan, add two tbsp more of mustard oil. Add nigella seeds and one split green chili. When the seeds splutter, add the shapla and increase the heat. Add turmeric powder and a little bit of salt and cook for about five minutes. Then add the mustard paste and continue cooking. The stems will release water, so keep the heat high. Add sugar and check the salt. Finally, when the water has evaporated, add the prawns and more green chilies, if you like. Stir everything together and cook for five to eight minutes more. Drizzle some mustard oil on top, give it a stir and turn off the heat. Serve it with some steaming rice
Posto Murgi
Prep Time: 15 minutes
Cooking Time: 40- 45 minutes
Passive time: 1 hour
Serves: 5 people
Ingredients for the marination:
Chicken with bone: 1 kg
Garlic Paste: 2 tbsp
Turmeric powder: One and a half tsp
Mustard oil: 1 tbsp
Salt to taste
Ginger Paste: one and half tbsp
One medium sized onion
Red chilli powder: half tsp
Yoghurt: 3 tbsp
Ingredients for cooking:
Three green cardamom
An inch long cinnamon
Four cloves
Four-five green chillies
One large sized onion
Poppy seed: 1 tbsp
Poppy seed paste: three fourth cup
Mustard oil: Two tbsp
Three medium sized potatoes
Sugar: One tsp
Cashew paste: One tbsp
Salt to taste
Method:
Wash the chicken and pat it dry. Cut the chicken into medium size. Make a paste of the medium sized onion and marinate the chicken with the ingredients mentioned for at least an hour. While the chicken is marinating, peel the potato skins, wash them and cut them into medium sized cubes. Finely slice one large onion. In a wok or a frying pan, heat two tbsp of mustard oil. Add green cardamom, cloves, cinnamon and a couple of green chilies. As they start to splutter, add the sliced onions. Fry the onions over medium heat until they turn golden and then add the marinated chicken pieces. Over high heat, stir the chicken for a couple of minutes. Take half a cup of water in the bowl where the chicken was marinated and pour that water into the frying pan.
Add the potatoes and continue frying. Reduce the temperature, cover and cook for the next ten minutes. Remove the cover and you will notice that the chicken has released water. At this point, again increase the heat and stir the chicken. Twenty minutes later add the cashew paste and the poppy seed paste. Mix them thoroughly with the chicken.
Add half a cup of water if required. Cover and cook for another ten minutes. Finally add some dry roasted poppy seed to give the grainy texture and a tsp of sugar. Check the salt and add more if required. Add two split green chillies. Add more if you like the extra heat. The chicken and the potatoes are ready.
How Kolkata's street food comes alive in full glory during Durga Puja celebrations
Durga Puja celebrations in Kolkata are deeply sensorial experiences. The city reverberates with the rhythmic beatings of the dhak mingled with the sound of chants. The air is redolent with the fragrance of incense and fresh blooms. But the most delectable sound of all is of alur chop or Mughlai porota sizzling on a tawa on the street, ready to be eaten while pandal-hopping.
It is during this time that the rich tapestry of Kolkata’s street food becomes visible in all its glory. As one unearths its layers, stories and legends peep out — of bygone rulers and communities that have made the city its home.
This "posto" means poppy seeds ?? Is it a regular ingredient in Bengali dishes? Any hindi name for these seeds?
One more question-do athletes / sportspersons from Bengal eat dishes comprising posto seeds? any detrimental effect on drug test as it contains morphine I suppose.
Comments
guess one should be well versed with different types of wines before visiting such tasting things, I once went to Brewery and there were some 15 different beers on taster palate , not only its difficult to judge for first timer but after drinking those in 10 minuets it can get you to the point of being drunk easily (plus not all beers in brewery are served at chilled temperature so they are potent)
I expect no less at vineyard(though looks like worth a try)
St Petersburg pizza art gives fans a shot at biting Suarez
A restaurant in St Petersburg has struck a chord with the hordes of soccer fans in town for the World Cup by serving up pizzas featuring the faces of some of the tournament’s biggest stars.
Ahead of Saturday’s last 16 match between Uruguay and Portugal in Sochi, football fans who visited the HopHead Tap Room bar in St Petersburg were given a chance to turn the tables on Luis Suarez and take a bite out of the Uruguay striker.
Uruguay’s record scorer arrived in Russia looking to dispel the memory of his infamous bite on Italy defender Giorgio Chiellini at the 2014 World Cup in Brazil.
“It really does have a bite,” said one satisfied customer, while chewing his way through a slice of Suarez.
Each soccer pizza portrait takes nearly two hours of careful stenciling and cutting. The dough is cooked before the stenciling process and then the cheese is melted into position.
“We started doing this in connection with the World Cup, we support football and sport through this method,” said Maksimchik, who has also made pizza portraits of Russia coach Stanislav Cherchesov and striker Artem Dzyuba.
“My main work is as a pizzaiolo, but this is a hobby, so it brings me pleasure, like any hobby would.”
The chef has promised to make pizza portraits of each Russia player if the hosts go all the way and win the World Cup.
The World Cup finds its way in Kolkata's sweets
During the FIFA World Cup, football makes its way even into the city's sweets! Khoya or mawa models of the leading footballers are found at shops.
https://www.telegraphindia.com/lifestyle/how-about-some-chocolate-in-your-sips-and-savouries-too-t2-goes-on-a-trail-242898?ref=lifestyle-new-stry
Focaccia alla Nutella @ Serafina
Pan Fried Gnocchi with Mole Sauce @ What’s in D Name
Chocolate Paratha @ Paranthe Wali Galli
Chocolate Martini @ M Bar Kitchen
Choco Rum @ Mojo
Bourbon Alexander @ What’s Up! cafe
Utterly Butterly Jameson @ Spice Kraft
American Choco Ball @ Ozora
German Bacon @ The Grid
Mouthwatering Hilsa/Ilish!!
ILISH MAACHHER DUM PULAO
ZAFRANI ILISH
SUGANDHI ILISH BHAPA
MADHU MALAI ILISH
The Anaras Elish from Sholoana Bangali was a fruity surprise, being a sweet-tasting savoury dish. The preparation had both ground raw pineapple in the marinade as well as slices of pineapple as garnish.
There was the unique Amropali Ilish for your taste buds from Bhooter Raja Dilo Bor. The Bengali trio of kasundi, raw mango and hilsa lent a sweet-and-sour taste to the palate.
The Combo Meal made for a burp-y lunch. Think Khichuri, Ilish Maachh Bhaja, Veg Curry, Chutney and Papad from Shanta’s Catering.
https://www.telegraphindia.com/lifestyle/hilsa-bridges-borders-251370?ref=lifestyle-new-stry
https://www.telegraphindia.com/lifestyle/hilsa-from-history-at-itc-sonar-251134?ref=lifestyle-new-stry
https://www.telegraphindia.com/lifestyle/the-ilish-festival-with-t2-was-a-treat-to-remember-250876?ref=lifestyle-new-stry
Durga Puja 2018 Special: Two recipes by food bloggers Madhushree and Anindya S Basu
Posto Murgi
During Durga Puja and festive times, even an otherwise unwilling cook in us likes to experiment with new or traditional recipes. Here are two traditional Bengali recipes shared by food bloggers Madhushree Basu and Anindya S Basu, that you can try during the Pujas.
Shapla Chingri is a typical Bengali recipe, which uses mustard paste and water lily stems. This can be cooked with or without prawns. However, the use of prawns enhances the flavour of the dish.
Ingredients:
500 gms shapla or water lily stems, two tbsp mustard paste made with black mustard and then strained, four tbsp mustard oil and a little extra for drizzling in the end, 250 gm medium sized prawns de-shelled and deveined, two tsp turmeric powder, one tsp nigella seeds, two green chilies, half tsp sugar and salt to taste.
Method:
Wash the prawns and marinate with little bit of salt and turmeric powder and keep aside. Prepping the stems is time consuming and requires some patience. First, cut and discard the flowers. From each stem, pull out the thin outer strips. Then wash the stems thoroughly and drain them of any water, since they release a lot of water on cooking. Cut the stems about one inch in length. In a saucepan, take half a litre of water with a tsp of salt and boil it. Once the water boils, add the stems and continue simmering for about three to four minutes. Then strain and keep the soft stems aside. In a frying pan, heat two tbsp of mustard oil and add the prawns and shallow fry them for three to four minutes and keep them aside. In the same pan, add two tbsp more of mustard oil. Add nigella seeds and one split green chili. When the seeds splutter, add the shapla and increase the heat. Add turmeric powder and a little bit of salt and cook for about five minutes. Then add the mustard paste and continue cooking. The stems will release water, so keep the heat high. Add sugar and check the salt. Finally, when the water has evaporated, add the prawns and more green chilies, if you like. Stir everything together and cook for five to eight minutes more. Drizzle some mustard oil on top, give it a stir and turn off the heat. Serve it with some steaming rice
Prep Time: 15 minutes
Cooking Time: 40- 45 minutes
Passive time: 1 hour
Serves: 5 people
Ingredients for the marination:
Chicken with bone: 1 kg
Garlic Paste: 2 tbsp
Turmeric powder: One and a half tsp
Mustard oil: 1 tbsp
Salt to taste
Ginger Paste: one and half tbsp
One medium sized onion
Red chilli powder: half tsp
Yoghurt: 3 tbsp
Ingredients for cooking:
Three green cardamom
An inch long cinnamon
Four cloves
Four-five green chillies
One large sized onion
Poppy seed: 1 tbsp
Poppy seed paste: three fourth cup
Mustard oil: Two tbsp
Three medium sized potatoes
Sugar: One tsp
Cashew paste: One tbsp
Salt to taste
Method:
Wash the chicken and pat it dry. Cut the chicken into medium size. Make a paste of the medium sized onion and marinate the chicken with the ingredients mentioned for at least an hour. While the chicken is marinating, peel the potato skins, wash them and cut them into medium sized cubes. Finely slice one large onion. In a wok or a frying pan, heat two tbsp of mustard oil. Add green cardamom, cloves, cinnamon and a couple of green chilies. As they start to splutter, add the sliced onions. Fry the onions over medium heat until they turn golden and then add the marinated chicken pieces. Over high heat, stir the chicken for a couple of minutes. Take half a cup of water in the bowl where the chicken was marinated and pour that water into the frying pan.
Add the potatoes and continue frying. Reduce the temperature, cover and cook for the next ten minutes. Remove the cover and you will notice that the chicken has released water. At this point, again increase the heat and stir the chicken. Twenty minutes later add the cashew paste and the poppy seed paste. Mix them thoroughly with the chicken.
Add half a cup of water if required. Cover and cook for another ten minutes. Finally add some dry roasted poppy seed to give the grainy texture and a tsp of sugar. Check the salt and add more if required. Add two split green chillies. Add more if you like the extra heat. The chicken and the potatoes are ready.
Serve posto murgi with steamed rice.
How Kolkata's street food comes alive in full glory during Durga Puja celebrations
Durga Puja celebrations in Kolkata are deeply sensorial experiences. The city reverberates with the rhythmic beatings of the dhak mingled with the sound of chants. The air is redolent with the fragrance of incense and fresh blooms. But the most delectable sound of all is of alur chop or Mughlai porota sizzling on a tawa on the street, ready to be eaten while pandal-hopping.
It is during this time that the rich tapestry of Kolkata’s street food becomes visible in all its glory. As one unearths its layers, stories and legends peep out — of bygone rulers and communities that have made the city its home.