.. So kadhi chawal eaters can support Delhi daredevils, and rajma chawal group can support, what, New Delhi Heroes (or vice versa) and start a great food rivalry like in Bengal .
@thebeautifulgame , I can understand your not tasting Kochu Chingri Bhapa, but our football (or cultural) rivalries apart, are you not depriving yourself from this great food? And you are absolutely right, Kasturi is best as far as this one is considered.
Next time you visit Kolkata, give me a ring, we will have a great get together over this and a discussion over past present and future of Indian football. Treat would be on me. The summery of the discussion would be put up in IFN.
I guess most of the dishes are common across India... only the names are different
For ex : A.P & Tamil Nadu dishes, A.P & Oriya dishes, Oriya & Bengali dishes.. and now after seeing munna219777 post, A.P & Rajastani/Gujarati dishes...
@Deb_Ban: Your offer is simply irresistible...at the moment, I am afraid I am so entangled in my college duties at the beginning of the session that I cannot make it to Kolkata...However, I think the Puja holidays might be a good time because we have a long holiday then...However, I must warn you that my knowledge of Indian football is pretty limited, although the passion is there BTW, My not tasting this dish has got nothing to do with football/cultural rivalry....it is purely co-incidence...My mother, who is a fabulous cook ( she specializes in Ilish bhapa, but also cooks prawn items very well) does not cook it...nor have I tasted it anywhere, in hotels or in marriage ceremonies...I is only recently that I heard of Kasturi and its prized menu...will definitely taste it it someday.
Galawati Kebab or Galouti Kebab. The name means that Kebab is so soft and succulent that it will melt in your mouth. it was created in Royal Kitchens of Lucknow for Nawab Asaf-ud-daula who has lost his teeth, but he still craved for Kebabs. There are many versions of Galouti kebabs like world famous Tundey ke kebab or Kakori Kebab. This article best explains the history and difference between these classic treasurehouse recipes of Awadhi Cuisine and takes us in the time of 18th and 19th Century.
Comments
Next time you visit Kolkata, give me a ring, we will have a great get together over this and a discussion over past present and future of Indian football. Treat would be on me. The summery of the discussion would be put up in IFN.
What say?
not only pics.... please let me know if you can send parcel to California
For ex : A.P & Tamil Nadu dishes, A.P & Oriya dishes, Oriya & Bengali dishes.. and now after seeing munna219777 post, A.P & Rajastani/Gujarati dishes...
BTW, My not tasting this dish has got nothing to do with football/cultural rivalry....it is purely co-incidence...My mother, who is a fabulous cook ( she specializes in Ilish bhapa, but also cooks prawn items very well) does not cook it...nor have I tasted it anywhere, in hotels or in marriage ceremonies...I is only recently that I heard of Kasturi and its prized menu...will definitely taste it it someday.
Here are the pics:
1)
2)
http://indianexpress.com/article/lifestyle/food-wine/the-food-story-the-tale-of-two-kebabs/