We are in the midst of winter. Like any other state, here in Texas January is the most difficult to get through. Cold, gloomy skies, chilling drizzles, and the ice. I know people elsewhere are laughing at me. There is a reason why we chose not to settle down up north. We gave up the beauty of the mountains, winding roads, colorful autumn and the of course the piles of snow for a reason – we do not like the long winter months. So when the temperature in the evening drops to the teens, I really want to whine. Some might feel like 17 degree F is welcome sign spring time, it is not so for us; it is very much the midst of winter.
When the snow falls softly outside, and the temperature drops beyond the expected, heart craves nothing but a cozy corner all tucked up and some warm soup. To wrap the ice cold fingers around the bowl, slightly tilt the head towards the rising smoke of the soup to inhale the aroma and finally sip, slurp and savor it all in – is bliss.
Biryani is a well known rice dish from the Indian sub continent. It is a magnificent dish redolent of myriad spices, saffron and caramelized onions, and is probably the most aromatic rice ever cooked. In all its elegance, it is a dish fit to be served on a royal court. The cooking process of Biryani manifests a perfection of culinary art. Continue reading Chicken Biryani…
Anjum Anand is often referred to as Indian Nigella Lawson. Passionate and personal, traditional yet contemporary, rich in flavors and healthy at the same time – is what Anjum Anand’s recipes are about!
Aloo Parantha happens to be one of the most popular unleavened flat-breads in the Indian subcontinent – crisp and golden on the the outside, the bread is generously stuffed with spiced potatoes, cooked on the skillet and served right away! Aloo Parantha is rich, scrumptious and to some extent a comfort food.
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