In honor of #ThirstyThursday , here’s a preview of the new Summer Cocktail Menu from @_thewilder_ that we had the pleasure of tasting last night 😍🍸🍹
-Don’t Sleep On Me 2.0
-Bubblegum & Blueberry Blues
It may be 9 AM, but it’s never too early to think about ICE CREAM right??
Wait, ice cream???
Yep! My new nutrition plan let’s me eat this super yummy and healthy ice cream!
The best part???
Drop an emoji below if you want this recipe!🍦 #icecream#recipes#cravings#summertime#chocolate#momlife#sweettreat
☕Bulletproof Coffee This Thursday Morning!
Between this and my ketones I'm going to have a very successful day to help with my 🤰Bloat, 😴Energy, 😵Focus, & 🍞Appetite!
Sometimes you wake up starving and aren't sure how your going to support your cravings! Well this is MY way of getting past that hump!😍
Recipe- Coffee, heavy whipping cream, butter &/or MCT Oil (add Stevia if prefer sweeter)
Mandatory is a word which in terms of food can be associated with Biryani in Middle East. No way should one skip eating Biryani in these parts of the world.
I tried it twice and the first image is the one from Appa Kadhai in Dubai. And it tasted the same as i have eaten in Nashik's Kokani Darbar. A type of Pakki biryani. Basically consisted of long grain rice cooked with chicken and served with raita. The meat is marinated for a shorter duration so it's cooked however the flavours don't reach out to the soul of the biryani that is the chicken due to which I personally feel that the Biryani is not entirely complete. You cannot called condiment flavoured rice as Biryani. No, that doesn't qualify as one. So a good Biryani but not the one which reached out to my soul.
The second one is from Calicut Live from Abudhabi. It seems very basic and one might not even think of it as a Biryani. Here it was for the first time not long grain rice but Jeera Kasala Rice (from Kerala) beneath which is a layer of over night marinated chicken rested on the top of a layer of rice again. It was served with Mirch k salan, raita and the south indian papad. Now this chicken is something that touched me. It was cooked and the flavours reached out till the bones of the chicken. Also it had the pungent necessary condiments like bay leaf, cloves , pepper, cardamom, cumin, chilly and some other unidentified spices that caused the foodgasmic rumble in my mouth. It was a bliss to try this Biryani and the taste was inexplicable.
Till date I have only enjoyed the Biryani of the below mentioned places
1. Maharashtra Darbar
2. Barbeque Ville
3. Barbeque Nation
And Calicut live made up in my list
4. Calicut Live.
It's a disaster if you visit Middle East and you miss a chance of eating what I call the most delicious Savoury dishes in the Lebanese food.
The Chicken Shawarma.
If you are a non vegetarian and you miss this out you are in a terrible loss. This is a must try. You may have eaten it in the rest of the part of the world, but nothing beats Dubai when it comes to the taste. I was hooked eating the same and I fell in love eating the first bite.
The cooking process being the same it totally differs from what I had back in India, where Chicken is grilled vertical split and then it's wrapped in a bread and served with mayonnaise and beet root, this was cooked the same way and wrapped in a bread but the difference came when you notice that there are veggies added to it.
Not just added but they are lined in such a way that veggies are on one side and Chicken on the other with the bread coated with hummus and other chutneys. The veggies are soaked in vinegar which adds a bit of tangy sour taste to it. Shawarma is usually eaten with tabbouleh (seasoned salad) , tomato, and cucumber. Toppings include tahini (groundnut dip) , hummus (pulses dip) , pickled turnips, and amba (mango chutney). A completely different experience to what I had in India and something that actually completed my Lebanese food journey.
Everyday is not the same and neither are the food adventures. This was the one which left me as a amalgam of mixed Reviews.
Coming of to the food the starting two pics are the Malai Dryfruit Mastani. A overdose of sweetness which is always welcome. To describe it it starts from the bottom with the inner layer of the glass covered with honey. Then comes the cream liquid condensed milk which fills till the brim of the glass. On top of it is added icecream of your choice which is topped with tooti - Fruti, gulkand (rose petal sweetner) and Dryfruits. And finally the red cherry in the toothpick tempting you to grab the first bite. So imagining the level of sweetness there should be a warning sign for the diabetic patients. But that day is still far away for me.
Next comes in the pizza Burger of dominoes. As tempting as it looks the taste is too average. For me a burger without a patty is just bun covered with sauces and this so called Burger is the same bun with cheese, veggies and sauces. One feels incomplete as neither can one enjoy a burger entirely not a pizza. Even for the sake of curiosity I would say it's better to avoid this.
So where one was a bliss other could not even keep upto the expectation.
This year the post is late but since it was Vishu celebration the post is mandatory.
Vishu the yellow festival embarking the new year in the state of Kerela and other Southern States of India.
The food served in Vishu is delicious and consists of a mix of salty, sweet, sour and bitter cusine. Served on a Banana leaf the simplicity of the food is something that connects with the inner self.
Coming down to the menu Rice, Sambhar, Papad, the delicious Banana Chips, Banana Upperi, Cabbage Upperi, Pumpkin Kadhi, Cabbage Upperi, Coconut drumsticks Upperi and Payasm. A total vegetarian delight. If one is bored of eating the same dishes everyday at home one should opt for this food and just wonder how much appetite increases while eating food.
Vegetarian food is love😍😍😍
Being a traveller the best part about traveling is trying variety of Cuisine that you may or may not come across living in your own locality. And this time is Sri Lankan. Welcome to Chef Lanka and presenting to you the Prawns Kothu Roti.
Kothu Roti is a Sri Lankan dish made from the parotta (South Indian Paratha) and vegetables, egg and/or meat, and spices.The bread is shredded and mixed along with rice, prawns(chicken or meat ), vegetables and eggs and is served with sambal. Available in vegetarian variant.
It's sambal and not sambhar. Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients as fish sauce, garlic, ginger, lime juice, and vinegar. This sauce is also used in the cuisines of Indonesia, Malaysia and Singapore.
So when it comes down to the taste it's spicy hot and full of flavours. But none of them coincide with the south indian flavours. Taste is unpredictable as in one bite you might come across more of parottha and in other Prawns and may be veggies in some. The sambal is spicy as well so you need to put it as per your taste buds. Too much can make you cry instead of loving the food.
Recommendation is that you need to inform the chef about the quantity of veggies to be added because mine was dominated by cabbages.
In Dubai sun sets down only to remind you to have some food😋. So was I reminded of the same. And today I got the chance to taste some Pakistani 🇵🇰 Cuisine.
The name suggests KD but that stands for Karachi Darbar and not the Nashik's Kokani Darbar.
It was lovely to know how simply the neighbors cook delicious food yet I had to travel 2500 km to taste the same. Well it started off with chaas which was served in a dish. It's not included in the pic but to imagine it looks like the chutney served with sabudana wada only without peanuts.
Then came in the food. Tandoori roti, subji and the chicken tikka. If you are searching for chicken tikka then I would like to tell you that according to the place it differs by name. Eg we call it the tandoori chicken whereas in a South Indian restaurant it's called the charcoal chicken and in a Pakistani restaurant it's called Chicken tikka.
Food was best cooked and the ambience was good as well. All masala and flavour were normal but cooked with exact proportion of flavour in it that made me cherish the taste to the last bit. The staff seemed a little bugged up or at least I felt so. But the service being prompt made my visit worth.