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BOUFFAGE [The Indian Plate] (2/10).
By: Aditya Agrawal
Tags: Bouffage, Food, Indian Food, Foodies, Food Blog

Indian cuisine is palatable for every tastebud. You can devour every flavor in every bite.

Did you know?

Your food is as good as it smells; our olfactory senses make food so desirable even from a distance.

You are less likely to try a dish that isn’t pleasing to your sense of smell.

Food being one of the basic fundamental necessities of life, this is one such industry that will never go out of business.

The diversity of food in India shines through when you find a variation of a famous dish from Arunachal in the East to Delhi in the north, with an added local twist.

Mumbai’s Vada Pav with a fried Mirchi (Green chilly) worth Rs. 12 is a breakfast option for millions, to the famous Idli-Sambar in Southern India that makes its way to restaurants throughout the nation.

Delhi is the food capital of India, and rightly so. Delhi justifies the glorious plethora of food concentrated in one state of India. From Chole Bhature, Rajma Chawal, Raj Kachori, Butter Chicken, and a feast of innumerable such delicacies.

The best-tasting food in India belongs to the streets, not the high-end restaurants. They have their place in the market too, but nothing beats

local street foods. We have Khao Gallis (Food Streets) everywhere.

There is so much food to explore within the country, we might lose track of what the world has to offer. However, every destination is an expansion of your culinary desires or food bucket list, if you may.

As an Indian, I can say that we take our condiments, add-ons pretty religiously, like everything else.

It may be adding Ghee (clarified butter), Dahi (curd), Aachar (pickle), Papad, Chutney (sweet, sour, spicy, and tangy), and some Sirka Pyaaz (raw vinegar onions).

Some meals seem incomplete without them.

This is the second article of the series, and I overviewed the habitual practices of the food culture in the country.

I am no food expert or a chef. All opinions are personal and facts; researched.

In the next article, I will be talking about the vegetarianism in India.
Top 10 Best delicious Burger recipe you get here
By: Ragini Chauhan
Tags: Veggie Burgers, Foodies, Fast Food, Hamburgers, Burgers

Top 10 Best delicious Burger recipe you get here

Burger, Will Fincher, Obstinate Daughter: A perfect burger has to be juicy and hardly topped. The bun should be perfectly toasted to hold up the beef and classic burger. The patty itself should be burned on the outside to lock in all that beefy goodness. You gotta cook big burgers at a high temperature or it’s just a waste.

Types of Burgers:-

· Veg Burger

· Beefburger

· Bison burger

· Hamburger

What kind of ingredients we can add:-

· Tomato

· Onions

· Soya

· Cheese

· Pee

· Tomato Ketchup

›

How to make a burger:-

If you try this recipe you will say a homemade veggie burger is much tastier than the one from the fast food places. This recipe just- takes about an hour is making 4 to 6 burgers add to toasting the bun making veggies hamburger patties, preparing lettuce, onions, tomato, and then the sauce. This burger recipe is made in 2 parts and a big burger.

Making these veg burgers is easy if you have plain Bread street burgers. A patty in a veggie burger can be made with cheeseburger pasta veggie and soya, with beans, or with the mix of any of these. These taste so fresh and easily customizable. First, you should start with the bun, then add the ketchup and the lolly to pluck the juices from the burger,” he suggests. “Next, add your option of the patty, then any cheese, and finally, some sort of pickle and then mayonnaise on top.

How many calories in this:-

· One slice of Mozzarella cheese 280 calories.

· Cooking with a loss weight burger in both patties 140 calories.

· A whole tomato has 18 calories.

· A Bun bread has 310 calories.

Instructions:-

1. Combine ground beef, pepper, salt, mustard, and Worcestershire sauce.

2. Gently form mixture into eight patties.

3. Step by step using ingredients.

4. Cook patties 2–3 minutes per side. (if you make them thicker, you’ll require to cook them lasting)

5. Serve on grilled hamburger buns with lettuce, tomato, cheese, and onions.
GLAZED CHOCOLATE AVOCADO CUPCAKES
By: Plans Vegan
Tags: Foodie, Food, Dinner

Avocado replaces the eggs and most of the oil in a rich, chocolatey batter that turns out supermoist baked goodies.YIELD: MAKES 12 CUPCAKESCUPCAKES1½ cups all-purpose flour¾ cup unsweetened cocoa powder1 tsp. baking powder¾ tsp. baking soda¾ tsp. salt1 avocado, pitted and peeled1 cup pure maple syrup¾ cup plain soymilk⅓ cup canola oil2 tsp. vanilla extractGLAZE¼ block soft silken tofu (from 14-oz. container), drained and patted dry3 Tbs. pure maple syrup½ tsp. vanilla extract⅛ tsp. salt4 oz. semisweet vegan chocolate, melted



To make Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.VEGAN



NUTRITION INFORMATIONCalories: 287Protein: 5 gTotal Fat: 12.5 gSaturated Fat: 3 gCarbohydrates: 44 gCholesterol: 0 mgSodium: 304 mgFiber: 4 gSugar: 24 g
Delicious Instant Masala Rava Appam
By: Ramya Viswanathan
Tags: Eeeeeats, Yummy, Delish, Food, Foodies

If you are looking out for good choices of breakfast and evening snacks then here you go.

Semolina Appam also popularly known as Rava Appam is one of the famous dishes in South India and can be made easily as it doesn’t require soaking or fermentation.

Make it sweet or salty as per your taste buds.

Today I am sharing with you the mouthwatering recipe for Masala Rava Appam!

*Ingredients you will need*

(Serves 3 people)

Semolina / Rava - 2 cups

Curd/ Dahi - 1.5 cups

Water - 1 cup

Salt as per taste

Oil

Channa Dal - 1 tbsp

White Urad Dal - 1 tbsp

Finely Chopped Onions - 2

Spicy Green Chillies - 2 or 3

Curry Leaves - 1 tbsp

Coriander Leaves - 1 tbsp

Veggies like Capsicum and Carrot (Optional )

Baking Soda - 1/4th tsp

*Now let’s see how to prepare our tasty Appam!*

(You will need an Appam Pan to make the dish)

Step 1

In a bowl add 2 cups of coarse Semolina / Rava, 1.5 cups curd, 1 cup water and salt as per taste.

Step 2

In a frying pan add 1Tsp oil.

To that add channa dal and urad dal.

Once they turn golden brown add onions, green chillies.

Transfer the above ingredients to the bowl when the onions turn soft.

If required add veggies and fry them too.

Add coriander leaves and curry leaves to it and mix well.

Step 3

Cover the bowl with a lid and leave it aside for 20 minutes.

After 20 minutes add 1/4th tsp of baking soda and mix well.

Your batter is now ready.

(Ensure that the batter is thick like Dosa batter)

Step 4

Spread one drop of oil in each portion of the pan and to it put one spoon of the prepared batter.

Cover it with a lid for 2 -3 minutes and then turn the Appam with a spoon and again cover it for another 2 minutes. Once the Appam turns brown on both the sides, remove the Appam from the pan.

*Yummy Appam is ready to serve*

*Serve it with green chutney for better taste*

*TIPS*

Preheat the Appam pan for 5 minutes in low flame for better results.

2. You can grind onions, green chillies, coriander, curry leaves and veggies together in a blender. (Preffered for kids)
MY SIMPLE AND AMAZING BARBEQUE CHICKEN RECIPE!
By: Abolanle Jimoh
Tags: Foodies, Food, Bbq, Chicken

MY SIMPLE AND AMAZING BARBEQUE CHICKEN RECIPE!

Everyone loves BBQ because is easy to make, goes with any function and can be prep ahead.

This recipe has a lot of sweetness and spice, so if you’re looking for a classic BBQ sauce you need, this is it!

You can also pair this flavorsome sauce well with other poultry, beef or even fish. And, you can always adjust the recipe to your taste, like a little chilli e.t.c

Here is the list of the ingredients for this delicious sauce.

(Yields 4portions)

100gr Onions (finely chopped)

1 Garlic clove (chopped)

60ml Oil (any oil but not palmhoil😁

1.4kg chicken cuts

200gr Ketchup

60ml Honey

1 Tbsp Soy sauce

2 Tbsp Worcester sauce

Pinch of Salt

1 Tsp Crushed blackpepper

METHOD

Sweat the onion and garlic in the oil without turning brown. Mix in the ketchup, honey, soy sauce, Worcester sauce, and season with salt and black pepper. Allow the sauce to simmer for 5–10minutes. Place and prepare the chicken cuts in a bowl, add half of the BBQ sauce and mix gently, coating all the chicken evenly. If you’re prepping overnight. Keep in the refrigerator till the next day in a covered container. Cover the remaining sauce and keep refrigerated also. If you are cooking right away, it is best to leave the chicken for at least an hour, for the flavor to penetrate the meat. Arrange in a roasting tray and place in a moderate heat oven about 160–170°c. Cook for 3/4–1hour and always baste the chicken with the leftover sauce every 15minutes.

NOTE: To test if your BBQ chicken is cooked, insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.

If the chicken isn’t done, turn the pieces over, baste with bbq sauce and continue to cook at a low temperature.

Follow my page for more updates on food recipes and food related topics.

Ciao!!
John Shelsta’s popular pastry pop-up Love for Butter finds a new home at Zola in Palo Alto
By: Elena Kadvany
Tags: Small Business, San Francisco, Baking, Foodies, Silicon Valley

John Shelsta, whose flaky croissants, morning buns and ganache-filled kouign amann have drawn a loyal following for years, has finally found a semi-permanent home for his Love for Butter pop-up.

John Shelsta shows off his baked goods at a pop-up at Zola. (Photo by Nicole Ruiz Hudson)

In the next few weeks, Shelsta will start selling his pastries out of downtown Palo Alto French restaurant Zola on a more regular basis through the end of the year. Zola often hosted his pop-ups in the past; Shelsta knows owner Guillame Bienamé from their time together in the kitchen at the now-closed Marché in Menlo Park.

Shelsta, a self-taught chef who grew up in Menlo Park, has run Love for Butter sporadically for seven years. His resume includes time at Marché and Howie’s Artisan Pizza in Redwood City and an apprenticeship with San Francisco pastry chef Belinda Leong of B. Patisserie. He most recently oversaw pastry at the Michelin-starred Mourad and Aziza in San Francisco.

This spring, though, Shelsta was planning a major life change. He was about to move to his native Korea when the coronavirus hit and upended his plans. During the first week or two of the shutdown, he started getting messages from old customers urging him to bake again. He wasn’t sure that he would.

But the requests kept coming, so he decided to do one pop-up out of Howie’s in Palo Alto for Easter weekend. It quickly sold out. So he did another, and another, and kept building on the menu, adding more pastries, meal kits and a CSA farm box option. He noted that pastries and bread shift easily to takeout, though he’s had to adapt the pop-up to the times. He releases the menu through his newsletter, with online ordering, cashless transactions, scheduled pick-up times and social distancing reminders.
How to make best Party Food. Tasty Food Recipes.
By: Tech Technical
Tags: Party, Food, Foodies

Organizing parties at home is a great way to socialize and show your host / hostess skills. If you put in just a little effort then your house can provide a better environment than any restaurant or bar. These days we have made it a norm to go to expensive places and then think about where all our money went. If you can host a great party at home then you will end up enjoying the same amount of money and that too at a low cost! Whenever you can always have your house ready for a party then spend on some items of decoration for your home!

For food, you can plan meals ahead of time and even try to cook at home instead of ordering from outside which will be more expensive. Cooking at home will show your friends a homely and caring side too.

Party food recipes are very easy to make that you can use for any occasion. You can make delicious garlic mushroom dips, tortilla chips with salsa sauce, pasta salad, tempura, baked macaroni, Mexican meatballs, nachos, tacos and chicken wings that will entice your guests!

And in the least time too! You need to learn how to prioritize and list those things. For example, if you want to make a jumbo chicken burger, you can get grilled chicken pieces or chicken patties from the grocery store and then put it together and make it homely!

You can make finger foods or appetizers that are bite-sized and should not be messy. Children’s parties can also be a great time to show off your cooking and party planning skills! Popcorn, pizza, sandwiches, hot dogs and pastry desserts are some of the best ideas for children’s parties.

The food should be interesting and tasty for children’s parties. You can also use food colors in pastry or cake pieces and drinks. You can even help your children in kitchen planning for the party. In this way they will feel responsible and enjoy the art of hosting and serving guests.
Do you a flavour? donuts as a dessert, only Americans speak donut
Tags: Blogger, Chefs, Fiction, Foodies, Culinary

We really do have no idea what we will get each week !!!!

25th Dec 2019: The first Posting of American Pastry Chef Cerise Pye, who can be rude, witty and offensive,

Well hello ya’ll (it’s a word, look it up) in Australia, I had to google it, I thought it was a suburb in Austria, not on the other side of the world. My name is Cerise Pye, a USA based pastry chef who answered an Ad on Craigslist to write about my “culinary journey!” which I found strange as I never been outside New York. But for $20 a post or the price of a pint of Buffalo Trace White Dog Mash moonshine, and i was sold.

I was born and raised above my parent’s bakery in New Jersey, where I used to work as a teenager. Until there was an incident with the head baker and royal icing and we will leave at that, it’s to traumatic and my Valium aint kicked in yet. I always wanted to be a pastry chef, so funnily enough I came into some money after my mother’s, apartment got burgled (that what she thinks) and I headed off to the world famous, Institute of Culinary Education in New York city, but only for a year. (those rings were worth as she much told tell people, it’s not wonder she can’t keep a husband!)

I spent all my working years in NYC attempting to be an adult/pastry chef and for some ungodly reason you people think, I’m an authority on all things Pastry. I have worked in and been fired from some of the best restaurants and places that look like they should fail every health inspection. Once I had do some pans in the kitchen, the porter was sick, I suspected TB from the mould in restaurant, So I stuck my hand into the water to look for the dishrag, felt something soft & squishy and pulled it out…it was a drowned mouse.

So, this week I want to tell you people about something called flavour, something we Americans know a lot about, we spray cheese in a can and Fruit Loops (and I dont mean the cereal). I see the pastry chef at the twins catering place (I am sure they are just one person with a split personality) but hey they/him are paying me to impart my culinary wisdom on you folks

So what’s his face party chef posted this “cute video” (here it is If you haven’t seen it) all about how donuts are the next big thing, maybe in your part of the world, but here they have feeding this lad arsed over weight nation for since the dawn of bakery time. And I am only assuming he is asking you good people to “Do Him A Flavour” because.

A, he don’t know anything about flavour and is to lazy to google it,

B he has all the skills of Jamie Oliver, meaning none! or

C he spends too much time face down in the powdered sugar!!

So I will do you a favour and flavour for free!. The only flavour you need to know is the, taste of unrefined sugar glaze and so much of it you get instant tooth decay. And If want to go all fancy ass, add a little bit of Smuckers Grape Jelly in the Middle…and hey presto your first genuine American donut recipe and $1000 for the dentist bill

Until next week or when I am sober enough to write again

Yours

Cerise
Green onion hummus with lime
By: Plans Vegan
Tags: Foodie, Food, Dinner

makes about 2 cups



Over the last few years, hummus has become ubiquitous at parties, on menus, and in cookbooks. And with good reason — it’s easy to make, tastes great, and is healthful and versatile to boot. Supermarkets now sell containers of the popular chickpea and tahini dip in a variety of flavors. No collection of quick and easy vegetarian appetizers would be complete without a hummus recipe. So here’s my latest take on an old favorite — a refreshing lime and green onion version of the classic.

2 to 3 scallions (green onions), coarsely



chopped



1 (16-ounce) can chickpeas, drained and



rinsed



¼ cup tahini (sesame paste)



2½ tablespoons freshly squeezed



lime juice



½ teaspoon salt



030 teaspoon cayenne



2 tablespoons extra-virgin olive oil



Paprika, for garnish



In a food processor, process the scallions until finely minced. Add the chickpeas and tahini and process until smooth. Add the lime juice, salt, and cayenne and process until well combined.



With the machine running, slowly stream in the oil and process until smooth. Taste to adjust the seasonings. Transfer to a bowl and sprinkle with paprika. note: You can serve the hummus right away or cover and refrigerate for an hour or two, which will allow the flavors to intensify.
Artichoke dip with a twist
By: Plans Vegan
Tags: Foodie, Food, Dinner

serves 8



A twist of lemon is not the only twist in this redo of an old-time favorite. Another is the protein-rich white beans that are used to replace the artery-clogging mayonnaise, making this a dip that is tasty and good for you, too. Now that’s a twist.

2 (9-ounce) packages frozen artichoke



hearts



1 cup canned Great Northern beans or other



white beans, drained and rinsed



¼ cup grated soy Parmesan cheese



2 tablespoons extra-virgin olive oil



1 tablespoon freshly squeezed lemon juice



½ teaspoon Tabasco



Salt



¼ cup dry bread crumbs



1 (¼ by 2-inch) piece lemon peel



1 tablespoon black sesame seeds or



chopped fresh parsley



Preheat the oven to 350°F. Cook the artichokes according to package directions. Drain well, pat dry, then coarsely chop the artichoke hearts and set aside.



In a food processor, combine the beans, soy Parmesan, 1 tablespoon of the olive oil, the lemon juice, and Tabasco. Process until well blended. Add the chopped artichokes and process to mix well. Season with salt to taste.



Transfer the artichoke mixture to a lightly oiled 8-inch baking dish. Top with the bread crumbs, drizzle with the remaining 1 tablespoon olive oil, and bake until hot, about 20 minutes. Garnish with the twist of lemon peel and the sesame seeds or parsley.
Red pepper and walnut spread
By: Plans Vegan
Tags: Foodie, Food, Dinner

makes about 2 cups



This spread was inspired by an appetizer called muhammara found in Middle Eastern countries such as Syria and Turkey. In the original, roasted red bell peppers and walnuts are flavored with pomegranate syrup. If you have pomegranate syrup on hand, you can use it to replace the maple syrup in this recipe.

½ cup chopped walnut pieces



1 slice white bread, torn into pieces, or ½



cup dry bread crumbs



1 (12-ounce) jar roasted red bell peppers,



drained and coarsely chopped



Juice of 1 lemon



1 teaspoon balsamic vinegar



1 tablespoon pure maple syrup



½ teaspoon chili paste, or to taste



½ teaspoon salt



¼ teaspoon ground cumin



1 tablespoon extra-virgin olive oil, plus



additional as needed



Chopped fresh parsley or walnut pieces,



for garnish



In a food processor, process the walnuts and bread until finely ground. Add the roasted red peppers, lemon juice, vinegar, maple syrup, and chili paste, and blend until smooth. Season with the salt and cumin. Add the olive oil and blend until smooth. Taste and adjust the seasonings, and add more oil if needed for consistency. Place in a bowl and garnish with chopped parsley or walnuts. note: If not using right away, cover and refrigerate.
4 of the Best Cities in America for Foodies
By: Victor Jung
Tags: Travel, Food, Foodies, America, Eating

Food is an amazing and central aspect of our lives. Those who travel and enjoy experiencing new cultures are likely to come across different kinds of foods and cuisines from all across the globe. Even here at home in the U.S., our cities are packed with different flavors as far as food is concerned.

Major food cities across the US have different preferences and exotic cuisines that you probably have never tasted before. Here is an outline of notable cities within the country that are home to some tasty treats.

San Diego, California

The city of San Diego is home to some of the best and most difficult-to-replicate foods across the country. San Diego is particularly known for its richness in seafood, high-quality ingredients drawn from the sea (as well as from local farms), and a multicultural balance of different recipes and cuisines. When visiting San Diego, you can be sure to sample high-quality flavors such as fish tacos whose recipes are borrowed from our neighboring country of Mexico.

Buffalo, New York

Known as a commercial city, no one would ever think that Buffalo, New York would be a food hotspot given how popular and diverse the actual city of New York City is, likely to be cast in its shadow of world-renowned dining. However, Buffalo has a legacy of different and interesting flavors featuring many common ingredients. Restaurants across the city focus on producing flavors that are rarely found elsewhere. It has a diverse taste of Asian, South American, British, Italian, and Irish combinations of foods; something out-of-towners would not think of when considering Buffalo as a travel destination.

Olympia, Washington

Olympia is another interesting hotspot within the states of Washington that offers treats and historic drinks commonly associated with the finer side of life. The unmatched quality of farmed ingredients such as oysters, milk, and coffee produces some of the best flavors that a city can ever have. Dining in Olympia would not be complete without having a taste of the sumptuous pastries, most of which have drawn recipes from abroad, including Paris.

Honolulu, Hawaii

Honolulu is not just a popular destination for tourists, but also particularly famous for foods and restaurants with a traditional island approach to food. The city draws ingredients and recipes from within America as well as Asia. Honolulu particularly boasts food items that are rarely offered within mainland America such as spam musubi, Manapua, loco moco, and Hawaii’s famous shaved ice.

It offers a perfect balance of locally available ingredients such as seafood prepared with traditional as well as modernized versions of recipes. You can be sure to taste a lot of Asian, Vietnamese, Italian, and South American approaches to food in Honolulu.
Perfect Place To Take Your Partner For A Romantic Date In Delhi NCR
Tags: Food And Beverage, Food, Foodies, Bär, Restaurant

Perfect Place To Take Your Partner For A Romantic Date In Delhi NCR Sanjiv Jul 16, 2019·2 min read

To make a date perfect, one needs a perfect destination having a well-decorated area, alluring sight, full of romance in the environment, delicious dishes well served with a variety of Mocktails and Cocktails. You have to be very specific while finalizing the place as there are numerous options in the city but you must go by checking all the aspects of the place and its offering. It is a very important day for you as you are going to spend quality time with your beloved so you must want to be sure for all the stuff. One of the fine dining restaurants in Delhi “Pind Balluchi” facilitate you with all the services to meet visitor’s expectation.

This best non-vegetarian restaurant emanates romance and makes this place a perfect dating destination. Everything here states about luxury, and the food and service are flawless. This restaurant promises the best North Indian food in Delhi/NCR. Head over to ‘Pind Balluchi Restaurant’ for a quiet lunch or dinner date. The food here is inspired by the North Indian community that stays in Punjab and neighbouring areas. With the years of service in the restaurant industry, it has grown as the best Indian Food Restaurant in Delhi ncr.

This restaurant cum bar has a lovely ambience that you’ll love relaxing with your partner. The beautiful decor makes you want to spend hours at this place. This is perfect for when you’re looking to have a low-key, non-intrusive date night. They’ve got a superfluity of options for you to pick from and is perfect for North Indian food lovers. It is popular among youths for its graceful decor, extraordinary hospitality and romantic ambience, perfect for a date. They also play live music which adds to the classy and elegant vibe. The support staffs are well trained and extremely courteous. Have fun at your special dinner date!!
TASTE IN IDEAS
By: Tejal Pokharkar
Tags: Foodies, Woodlands Restaurant, Best Restaurant In Gujrat, Taste

TASTE IN IDEAS

“If it doesn’t taste good it doesn’t go on the menu.”

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food. “food in the end, in our own tradition, is something holy. Its not about the nutrients and calories it’s about sharing, it’s about honesty it’s about the “

Why is it special always?

“Celebrate each single moment”

Certain moments in our life are special because we wanted it to be special, most remembered moment. When this moment is for our dear ones it will be more special because we are living or dependent for each other’s.

Why woodlands restaurant?

“searches for best ends up in best”

Woodlands restaurant is known for its combination of both north Indian and south Indian dishes, a real beauty to the galaxy high street. Celebrates each special day in a very special way.

Best vegetarian restaurant in vapi

Ø Ranked 3 in Indian vapi restaurants

Ø Ranked 3 in best restaurant in vapi

Ø Best restaurant in vapi

Ø 4.5/5 rating by tri advisor

Woodlands restaurant is known for its combination of both north Indian and south Indian dishes, a real beauty to the galaxy high street.

Provides both Asian and fast food at a very low-price range.

What’s special there in woodland?

Ø Vegetarian friendly

Ø Vegan option

Ø Gluten free options

Ø South Indian and north Indian

Ø Best atmosphere

Ø Fast serving/delivery

Hence having a great wide opportunity and a great ambience, woodlands is always best in vapi, but also one of the tourist destinations.
Top 3 vegan restaurants in Canada
By: Priyabrataa Ganguly
Tags: Vegan, Veg, Foodies, Canada, Restaurant

Top 3 vegan restaurants in Canada

Vegans nationwide have proved their lifestyle is not just a fad, but travelling as one can be tricky with limited options to dine that support or cater to a plant-based diet.

Here are the top 3 vegan restaurants in Canada for innovative and tasty dishes.

Photo by Robert Bye on Unsplash

For the best meatless comfort food on the West Coast, look no further than MeeT in Gastown. Their creative dishes and hip atmosphere will delight regardless of your dietary preferences or restrictions. From salads to burgers, mac and cheese bowls to dessert, MeeT offers a wide variety of plates guaranteed to satisfy every craving.

Photo by K8 on Unsplash

2. Positioned as a healthy solution for customers concerned about their well-being and the environment around them, Lov does just that by being local, organic and vegetarian. From sourcing fresh ingredients from local suppliers to recipes made 100% from scratch, you can feel great about dining at Lov. Stop by for lunch, dinner or brunch (on weekends), to enjoy salads, sandwiches and delectable mains that are all plant-based.

Photo by Juliana Kozoski on Unsplash

3. In the mood for Asian food? Padmanadi is the place to go. It offers traditional Chinese, Indian, Thai and Indonesian cuisine that is all plant-based and all delicious. Start with the Padmanadi platter to taste an assortment of vegan meats and choose from a wide variety of vegetable, vegetarian meat or tofu dishes for your main. Looking to truly indulge and sample the entire menu? Padmanadi offers monthly all-you-can-eat buffets for only $20. Check the buffet schedule on their website for the next date.
Spring Fling Pasta Salad
By: Plans Vegan
Tags: Glutenfree, Dinner, Food, Foodporn, Foodie

PREP: 15 minutes | COOK: 10 minutes | YIELD: 8 x 1-cup servings

A pasta dish packed full of vegetables is one of the best kinds to enjoy. It will make you feel light, satisfied and well nourished. Bon appetit!

12 oz (340 g) whole grain or gluten-free fusilli

1½ cups (360 ml) frozen petite or baby peas

1 yellow pepper, seeded and thinly sliced into 2-inch strips

2 scallions, thinly sliced crosswise

1 Tbsp (15 ml) capers, drained

Zest of 1 large lemon

Juice of ½ lemon

1 Tbsp (15 ml) extra virgin olive oil

2 Tbsp (30 ml) thinly sliced fresh basil leaves

1 Tbsp (15 ml) finely chopped fresh tarragon leaves

1 Tbsp (15 ml) finely chopped fresh mint leaves

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

Bring a large pot of water to boil on high heat. Add pasta and cook according to package directions for al dente. When pasta has 1 to 2 minutes left to cook, add peas. When pasta has finished cooking, drain pasta and peas into a colander. Do not rinse.

Transfer peas and pasta to a large bowl and add yellow pepper, scallions and capers.

In a small bowl, whisk together lemon zest, juice and olive oil. Pour mixture over pasta and add basil, tarragon, mint and salt and pepper. Toss to combine. Can be served hot, at room temperature or cold.

ON THE GO

This salad travels well! Toss it into a sealable container and take it to work, a garden party or a picnic.

MAKE IT VEGAN!

Be sure to use an egg-free pasta.

NUTRITIONAL VALUE PER SERVING:

Calories: 196 | Calories from Fat: 27 | Protein: 7 g | Carbs: 37 g | Total Fat: 3 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 124 mg | Cholesterol: 0 mg
Dining at Aru, Melbourne
By: Az Azman
Tags: Hospitality, Restaurant Review, Foodies, Melbourne, Restaurant

It was just 37 days after the opening date; it already felt like a well-oiled machine that’s been operating for a year. Of course, you would expect nothing less from hotelier and restaurateur Adipoetra Halim. With no sign of stopping, his ‘Johnny Depp to Tim Burton' Khanh Nguyen delivers the goods on this strong sophomore blockbuster.

The space is designed for high energy. Wide service and traffic paths, feature hearth and fermentation shelves are the first things you see; kitchen pass front and centre like a beating heart pumping through to each table, a bar area that continues the long space, and a temperature-controlled wine section that’s somewhat ‘open' for anyone to admire yet neatly tucked away, nice and dark. Dining spaces are divided into smaller zones — it seems like a subtle but clever pandemic-ready design if space restrictions ever get activated again.

We booked for seats at the bar counter — definitely a pro-tip if you like to immerse yourself deep as an audience to everything that goes on in the kitchen, catch big glimpses of chefs ‘in their zone' and being able to throw the occasional questions about ingredients and techniques (while they’re 8 dockets deep at peak time, of course). To paraphrase an old saying, “I love hard work. I could watch it all day.” With a cocktail in my hand.
Famous restaurants in Amritsar
By: Riya Sachdeva
Tags: Travel, Food, Foodies, Travelling, World

1. Charming Chicken

Location:- Majitha Rd, Sehaj Avenue, Amritsar, Punjab 143001

2. Crystal Restaurant

Location:- Crystal Chowk, Queens Rd, Maharaja Ranjit Singh Nagar, Near, Company Bagh, Amritsar, Punjab 143001

3. Bharawan Da Dhaba

Location:- near Town Hall, Town Hall, Katra Ahluwalia, Amritsar, Punjab 143001

4. Ziva all-day dining

Location:- Ranjit Avenue, Amritsar

5. Haveli

Location:- Highway, Grand Trunk Rd, Amritsar, Punjab 143115

6. Bhai Kulwant Singh Kulchian Wale

Location:- Bazar Bikaneria, Near Golden Temple, Katra Ahluwalia, Amritsar, Punjab 143001

7. Kulcha Land

Location:- DISTT Shopping Complex, opposite M K Hotel, Center, B — Block, Ranjit Avenue, Amritsar, Punjab 143001

8. Bade Bhai Ka Brothers Dhaba

Location:- near Town Hall, Town Hall, Katra Ahluwalia, Amritsar, Punjab 143001

9. Shahi Qila

Location:- Wagah, Border, Wagah, Attari, Punjab 143108

10. Chatter Box Amritsar

Location:- DISTT Shopping Complex, Ground Floor, SCO No. B-113, Ranjit Avenue, Amritsar, Punjab 143001

11. Brother’s Amritsari Dhaba

Location:- Opp,Marwari Mandir,Chowk Phawara, Amritsar, Punjab 143001

12. Kesar da Dhaba

Location:- Chowk Passian, gali rajpura, near Telephone Exchange, Amritsar, Punjab 143001

13. Tavolo Mondo

Location:- Ajnala Road (Airport Road), 8th Mile Stone, Punjab 143001

14. Beera Chicken House

Location:- Shop — 100, Majitha Rd, opposite Bhandari hospital, Amritsar, Punjab 143001

15. Makhan Fish and Chicken Corner SINCE 1962

Location:- 21A, Near Madaan Hospital Makhan Chowk, Majitha Rd, Amritsar, Punjab 143001

16. The Yellow Chilli

Chhatwal Hotel & Resorts Sco-108, GRD Towers, District Shopping Center, Ranjit Avenue, Amritsar, Punjab 143001

17. Sarhad

Location:- Grand Trunk Rd, Attari, Punjab 143108

18. Ashok Kulche Wala

Location:- Shop №68, 69, Market, Near Park, A — Block, Ranjit Avenue, Amritsar, Punjab 143001

19. Brothers Dhaba

Location:- Grand Trunk Rd, near LIC Building, Khandwala, Amritsar, Punjab 143001

20. Barbeque Nations

Location:- Plot no. 77, SGK Tower, Mall Road, near Income Tax Office, Amritsar, Punjab 143001

21. Neelam’s

Location:- Golden Temple Way, Jallan Wala Bagh, Katra Ahluwalia , Amritsar , Punjab 143001

22. Kobe Sizzlers

Location :- SCO 109, B — Block, Ranjit Avenue, Amritsar, Punjab 143001

23. Astoria Food Pavilion (and Oka)

Location:- District Shopping Centre, Sco.-38, Basement, Ground & 1stFloor, B — Block, Ranjit Avenue, Amritsar, Punjab 143001

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THE ORIGIN OF BIRYANI
By: Naveen Tbe
Tags: Food And Beverage, Food, Foodies, Eating, Restaurant

Biryani is universally accepted by the world and everyone. It’s rice with different ingredients, a mixture of unpredictable flavours. The Biryani is one of the most famous dishes in India.

The main ingredients of Biryani are Indian spices, rice, meat (chicken, goat, beef, prawn or fish), vegetables, maybe eggs.

Biryani is derived from Persian language, otherwise a Hindustani word. It is said to be originated from Birinj — a Persian word for rice. Beriyan means to roast something.

The origin of Biryani is uncertain. In North India, biryani is popular in Delhi and Lucknow, known as Mughlai cuisine and Awadhi cuisine. In the south, rice is prominently eaten and many dishes originated from Telangana(mostly Hyderabad), Tamil Nadu, Kerala and Karnataka.

In the Safavid dynasty in Persia, a rice dish called Berian Pilao was made with Lamb, Chicken which was marinated overnight with dahi, spices, dahi, dried fruits and later cooked in an oven. It was then served with steamed rice. It is often believed that the dish originated in Persia, and it entered India with Mughals.

A Mughal text — Ain i Akbari makes no difference among Biryanis and Pilaf(Pulao).

The difference between Pulao and Biryani

Opinions differ, it is said they aren’t different from each other at all. According to some people, Pulao tends to be plainer than biryani and consists of meat/vegetables cooked with rice. Biryani tends to have more gravy than your normal Pulao. The main difference is that Biryani has two layers of rice with a layer of meat. Whereas Pulao is not layered.

Ingredients

With regions, the ingredients differ. The main ingredient is chicken, goat, beef and lamb. Corn sometimes is used depending on the season. Navratan variety is the premium one, ingredients such as cashews, kismis and fruits too like apple and pineapples.

Biryani is now popular as ever and available extensively in the whole of India. It is most prominently found in places like the best family restaurant in Chandigarh, even the best bar and best cafes in India.

Get You Favorite Biryani at Our Place: The Brew Estate
HuLa Soup — Xi’an Chili. The perfect life of a Xi’an foodie is…
By: Bond Wang
Tags: Chinese Food, Food, Chinese Culture, Foodies, Soup Recipe

HuLa Soup — Xi’an Chili

The perfect life of a Xi’an foodie is like: HuLa soup for breakfast, YRPM for lunch, skewers for diner. Okay, let’s get to the breakfast.

Chili is the English recipe that’s closest to HuLa soup. In Chinese, “Hu” means a bit burnt, “La” means spicy. Sounds a bit vulgar, only if you know it used to be called “the King’s Soup”. It stayed in the palace for nobody knows how long. Until 400 years or so ago when an evicted imperial chef brought it to the street. That imperial was soon overturned, along with it, the royal taboo upon Hula soup. It swept the middle section of China — where the major Chinese ethnic “Han” resides, to be the first bite in the morning. Apparently people were not drawn by the loyal aura — they soon tagged it with a tacky name, but the loyal recipe was no joke. It’s awakening — using a lot of pepper and chili oil, nutritious — a major meat plus lots of vegs, invigorating –hot in taste and temp. Finally, it’s creamy — Gordon powders are added delicately. The powder turns the soup into a dark look through cooking, burnt as it appears, but it only gives your tongue a thickened touch.

The royal chef fled afar so Hula soup gained its traction outside of Xi’an. When it came back, about 1950s, the major meat was chopped pork. The talented Muslim chefs turned the pork into beef meatballs. Then it grew into one of the “can’t live without” for many locals. Since the tourism booming in the 90s, it became one of Xi’an’s iconic food.

The dark, sticky surface might scare off some first eaters. But the first stir should suffice to ease the nerve –surprises come one after another. Potato, cabbage, and French beans, all diced, are the basics to set up the refreshing tune. Pre-cooked meatballs are the gem. Whether pre-fried or boiled, they tend to assure a cute, bouncy bite that arouses the taste buds. This sense grows fast in the past decade among foodies, especially the younger ones, when it comes to anything chewy, like meat balls or chunk, candies, and pearl milk. They have invented a word, “Q-tan”, to capture this ephemeral sensation. “Tan” means bouncy in Chinese. Obviously this is a cute Chinglish word.

Q-tan food

They won’t come up without noodle cues –after all, Xi’an is a noodle city. Laminaria Japonica, Day Lily, and transparent vermicelli are added. Sometimes pellets are added, like peanuts or yellow beans, to boost the chewing effect. The secret is that all the ingredients won’t mess up with one another. They are fried a bit before the water is added. The boiling time is short, with the Gordon powders to assure the rich soup.

Like the cold-skin noodle, many restaurants only sell HuLa soup in the morning. The CK noodle might be a better breakfast in the summer. But in the cold, dry winter, the hot, rich Hula soup will send you to an energizing day.
DESIFOOD
By: A Kumar
Tags: Food And Beverage, Food, Foodies, Food And Drink, Food Waste

Dal Tadka Recipe In Hindi Dal Dal Tadka Recipe

Today we will know about the most famous Dal Tadka Recipe of Punjab , if you are fond of food but you have no idea about the recipe and do not know what ingredients are needed to make Dal Tadka Recipe. If it is necessary, then you will need this post carefully, we will answer every question related to it.

It is not only liked much in Punjab but Dal dal tadka is very popular all over India and if you have not eaten dal tadka yet, you are missing a lot if you do not go to the restaurant and eat dal tadka If you want and want to make it from your home, then you are reading the right post because we will talk to you about the method of making dal tadka and we will give you complete information about it is a very simple language.

We need to tell you about the recipe and the ingredients required for it. Before that we want to tell you that you have to learn how to cook any food, then you must make the second post available on our website. Every post has been written on our website in great detail, so that you will not have any problem in understanding it.

Important ingredients for making dal tempering

Here you have to keep in mind that whenever we are cooking any food, it is the most important ingredient in it, because it only gives the taste of your food, if you use the right amount of ingredients then your food taste It will be very good and if you do not add the right amount of ingredients, then the taste of the food will not be good, that is why you have to always keep this in mind while cooking and use the same quantity of ingredients as we are telling you. |
Samosa Recipe | How to make samosa in home
By: A Kumar
Tags: Food And Beverage, Food, Fast Food, Foodies, Food And Drink

In today’s post we are going to talk about Samosa Recipe , where we will give you detailed information on how you can make Samosa at home, in today’s time if you want to have breakfast in the morning. There is no better problem than Samosa as it is easily available in any shop.

Currency

If you talk about Rajasthan and Mumbai in particular, then it is very famous there, you will find it in every shop, samosa is also very tasty to eat and it is available to you very cheaply if you have less money in the morning. If you want to have breakfast, there is no better option than this.

If you get chutney with samosas, then it has a different taste to eat and if you do not have any more to eat with samosas, then you can eat it like this, you will also get very good health.

But if you want to make it at home, then we are going to give you the complete information about Samosa Recipe here but you are only who and keep this post carefully so that you will get complete information about how to make it. To get it.
TEMPEH BACON
By: Plans Vegan
Tags: Foodie, Food, Dinner

This simple recipe can be assembled the night before then cooked off in the morning for a weekend breakfast or brunch. Or use it for a tempeh BLT. The tempeh strips can even be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it’s cooked — otherwise, it may lose its crispness.YIELD: MAKES 24 SLICES1 8-oz. pkg. tempeh, sliced into 24 very thin slices¼ cup low-sodium soy sauce2 Tbs. apple cider vinegar1 tsp. light brown sugar½ tsp. ground cumin½ tsp. ancho chile powder2 tsp. liquid smoke, optional1 Tbs. canola oil1 tsp. smoked paprika, optional



Lay tempeh slices in 2 13- × 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.VEGAN



NUTRITION INFORMATIONCalories: 24Protein: 2 gTotal Fat: 1.5 gSaturated Fat: 0.5 gCarbohydrates: 1 gCholesterol: 0 mgSodium: 31 mgFiber: 0 gSugar: 0 g
How To Cook Grass-Edible “Weed” Recipes
Tags: Food, Recipe, Vegetarian, Foodies, Cooking

Most types of grasses cannot be eaten in its raw form as its difficult to digest, but some of them are edible.

The edible grasses excellent for human consumption are generally cereal grain grasses, for example amaranth grass, shepherd’s purse grass.

Using the right cooking methods, the unpalatable grasses could become a perfectly delicious meal. Here are two recipes of amaranth grass and shepherd’s purse grass.

Shepherd’s Purse Tofu Soup-Grass Cooking Recipes One

Native to Asia and parts of Eastern Europe, shepherd’s purse is often used for culinary purposes, especially in Asian cuisine. As a very well-known and popular soup in Shanghai. Shepherd’s Purse Tofu Soup is the delicacy you cannot refuse. The Shepherd’s Purse in this soup is wonderfully fragrant with a unique flavor.

Ingredients

*1/2 Teaspoons Salt And 1/4 Teaspoons White Pepper

*6 Ounces Shepherd’s Purse

*1 Teaspoons Sesame Oil

Instructions

Prepare the shepherd’s purse by chopping the leaves into small pieces. Set aside. Cutting tofu into 1/2-inch cubes to prepare. Heat the water in a medium pot. Add the salt, sesame oil, shepherd’s purse, and white pepper. Mix them all together and begin to stir up. Simmer the soup for about 8 minutes, when you can smell a special sauce flavor, break the egg into the soup and add tofu to it. Make sure that the tofu and the shepherd’s purse are uniformly distributed into the soup and both are heated evenly. Ladle the soup into bowls.

Garlic Amaranth-Grass Cooking Recipes Two

Amaranth is known by many names, one of them being Chinese spinach. The leaves and seeds of amaranth are both edible. The seeds are high in protein.

Ingredients

*1 Big Bunch Of Amaranth

*4 Garlic Cloves, sliced

*Salt And White Pepper

*320 ml Water

*1 Tablespoon Vegetable Oil

Instructions