Indian Dessert At Anytime!

admin — Sat, 19 Dec 2009 02:45:24 +0000

Amongst the finest delicacies of India, are the desserts served by the state of West Bengal in India.”Plain Rossogolla”, which is nothing more than soft and mushy versions of “chenna pai”, the latter best eaten when cold, are mostly sold at every sweetmeat shop in Kolkata.While “chenna pai”tells a tune more sweeter than the “american pie”, (if you can excuse my license of citation)on your tastebuds, its rich yellow color just wants you asking more of it.

Such is the popularity of “gur-er-rosogolla”, where the somber white turns into mellowed browns, due to the addition of “patali gur” in it, or other forms of “gur”, as and when available at the souk; that it has been demanded in great quantities abroad and K.C. Das has made a reputation on making it a world renowed tinned commodity available at even the departmental stores of chief developed nations.”Gur”is a fermented and created from spiky looking trees, that make the lush of local fauna, in this state, best noticed thriving near ponds, that are fast being filled up as the population blossoms in this city.Coarse sweets as well as luscious ones are available in plenty at the markets, in each village corner too.

Personally, it tastes fantabulous only when taken warm, during winter nights.Another dessert that runs with every occasion is “doi-mishti”, available in bhars, or clay molds,that suits the budget of any class of the populace, be it émigrés or natives, and is an superb converse of plain yohurt.You can never have enough of the desserts at the cosmopolitan, since every season there is some variation of the “makha sandesh” that is made into decorative pellets,and sold out in different shapes and sizes, and there is nothing like it when its done with molasses, which basically come from the state of Uttaranchal, where it is produced in the course of making sugar.The Bengali community have nurtured their chromosonal love for sweets and there has been nothing really to completely replace these varieties now.

So if I really had to reconnoiter the axiom “You can’t eat the cake and have it too”, it would sound like “You can beat the cake and have the cherry topping too!”

Italian Delicacies Vs Chinese cuisine……

admin — Thu, 19 Nov 2009 12:54:23 +0000

With so many cookery shows doing the rounds of the television, exotic food now finds way into common household frequently. It is chiefly because of shows like Top Chef and Top Chef Maters, that such [previously] unheard of dishes are attracting attention. One such delicacy is Osso Buco, also known as Osso Bucco in some regions. Its origin can be traced back to Milan, Italy. The main ingredient of this dish is veal shanks. The meat can be marinated with parsley, lemon peel and garlic. In some places people use rissoto enhanced with saffron to serve it. The shank needs to be cut in slices having a thickness of one cm. Thereafter it needs to be browned. At last it needs to be braised with White Wine and a variety of herbs.

The basic discovery in eating foreign delicacies is how it falls on a programmed palate, and if at all there is any chance of developing our taste for it. Something that seems marvelous at first may get us wondering what we really savored in it afterall. However Chinese cuisines are so dextrous in experimenting with soft flavors that one can always fuse and rebuild on any of their recipes…….

According to the original Italian recipe, Osso Bucco was cooked without tomato. The Italians used bay leaf and cinnamon as the chief spices for making this dish. However, with time the process has changed and now people use vegetables like celery, onions and carrots to cook it. It tastes best when turkey meat is used but some people also prefer using chicken. The food tastes best when it is cooked over slow heat using the oven.

Nowadays some people use red wine in place of white wine. Lamb shanks can be used if turkey is not available or if the cook prefers animal meat. The olive oil needs to be extra virgin blend for the authentic taste. All the vegetables like celery, carrot and onion should be cut in thin slices. The Roma tomatoes are ideal for this dish. Over slow heat, the food takes around 5 hours to be cooked properly but it is guaranteed to be worth all the efforts.

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Indian Dessert At Anytime!

Italian Delicacies Vs Chinese cuisine……