VEGETARIAN

Vegetable CURRY

April 30, 2013 By Asha Shivakumar

The number one British dish is curry. In this country, we have got over 8,500 curry restaurants.

Entertaining the Indian way involves a soiree of chatter, chai, samosas, vada, coffee, laughs and then begins a never ending buffet of deliciousness. There’s something very pleasant about food when eaten in good company which is prepared with love. Every Indian household has their version of this very famous NAVRATAN KORMA which needs no introduction, some add less vegetables and some more, different spices which can change the appearance and the tastes even if so slightly. This MUGHLAI dish generally consists of cashew paste along with a good dose of heavy cream or even milk. It’s a staple in an Indian restaurant menu and a way to bump up the buffet for a vegetarian party.

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Spring Light- Pumpkin PASTA

April 29, 2013 By Asha Shivakumar

“Life is a combination of magic and pasta.” – Federico Fellini

When you have leftover piece of pumpkin, especially when you can’t make a big meal of, this recipe is perfect. Pumpkins are sweet, robust in flavor and packs on some healthy perks. Spring might not be associated with pumpkins but they are found year round. This vegetable is very good for you unless you hog on your pumpkin pie ….

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You better cut the pizza in four pieces because I’m not hungry enough to eat six. Yogi Berra

April 21, 2013 By Asha Shivakumar

Recently, I had reasons to do some research on the ubiquitous Pizza. I was amazed to find how ancient the concept of pizza is!! The common history of the birth of the pizza, as a popular dish, is a romantic story of how a poor man’s meal became the comfort food of the high and mighty and the prosperous and has since become a truly democratic dish!

What I also discovered in my scouring was that the term “pizza” has been prevalent as early as 997 A.D but wasn’t even given the status of being an edible dish until much later. It was initially a baker’s tool used to verify oven temperature!!

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