-
Daily Menu in Small Eateries
Daily menus can be used to promote specials, discounts, and unique dishes, drawing in customers who may be interested in trying something new or getting a good deal.
-
Jamu – the Indonesian way to Health
Many women won’t start their day without a shot of jamu! You can find people selling jamu in markets, creating special blends to help with different health needs. These sellers often learned their recipes from their ancestors, making the tonics very authentic and effective. Yogyakarta’s bustling jamu scene shows how connected they are to nature, health, and their traditions.
-
Awe-Inspiring Summit
Borobudur is designed with nine stacked platforms. The first six are square, and the top three are circular, ending in the central stupa at the summit. This layout symbolizes the path to enlightenment in Buddhist cosmology, moving from the earthly realm at the base to the spiritual realm at the top.
-
An Educational Experience at Borobudur
The detailed bas-reliefs of Borobudur depict scenes from daily life in 9th-century Java, including the use of various spices and medicinal plants. These reliefs show the advanced knowledge of herbal medicine and the importance of spices in the social and economic life of that time.
-
South India Under One Roof
A bowl of Mutton Biryani was served with Coconut Raita, which was an eye-opener for me. The coconut raita is a delightful mix of cool, creamy, sweet, and slightly tangy flavours with a hint of spice, making it a perfect accompaniment to balance out the richer, spicier mutton biryani.
-
Divine Flavours at Paati Veedu
Paati Veedu embodies nostalgia and tradition, offering a unique glimpse into Tamilian culture through its food, ambience, and hospitality. Whether you're seeking a taste of home or an introduction to Tamilian cuisine, this restaurant promises an unforgettable dining experience.
-
Kerala Toddy Shop Dishes – cooking demo
Sharing recipes and conducting cooking demonstrations evoke a profound sense of joy and fulfilment for me. Witnessing participants, spanning generations, eagerly learning to cook ignites a sense of communal excitement. The bond shared in these classes extends beyond the kitchen, evolving into enduring relationships.
-
The Versatile Chayote
It is generally recommended to peel the skin, especially if it's thick or tough. However, if the skin is thin and tender, you may choose to leave it on, especially if you prefer a bit of texture in your dish. Chayote contains a single large seed in the center, which should be removed before cooking.
-
Exploring Indian Gooseberries
Indian gooseberries, also known as Nellikkai in Tamil cuisine and Amla in Hindi, are cherished for their distinctive appearance and unique flavour. These small, round fruits typically measure about 3-4 cm in diameter and have a smooth, greenish-yellow skin with faint ridges. The flesh of the fruit is slightly translucent and encases a pit. In terms of taste, Indian gooseberries offer a complex blend of flavours. They are predominantly sour and astringent with a hint of bitterness and a subtle sweetness. The sourness is intense and tangy, making it a defining characteristic of dishes it is used in. The astringency of Indian gooseberries can be somewhat overpowering for some palates.…
-
I LOVE RED ONIONS
When incorporated into dishes, red onions lend a rich complexity and depth of flavour, balancing out the spices and other ingredients. They form the flavour base for many dishes, such as curries, dals, and vegetable stir-fries. Finely chopped red onions are often added to salads for a burst of freshness and crunch. Furthermore, red onion chutneys and relishes are popular accompaniments to thosai, idlis, and rich rice dishes like briyani, providing a zesty contrast to savoury dishes.
