Author: Lily Swarn

Vindaloo: A Delightful Marriage of Eastern and Western Cuisines in Goa

Vindaloo is a garbled pronunciation of the original Portuguese dish ‘carne de Vinha d’alhos,’ which means, meat marinated in wine vinegar and garlic. The local conditions tweaked the dish since there was no wine vinegar in India. The dish got its unique Goan taste with the blending of locally available ingredients like tamarind, cinnamon, cardamom […]

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Did the French Fries Originate in Belgium?

It’s believed that the French Fries was invented either by the Belgians or the French. Surprisingly, potatoes were introduced to Europe by the Spanish. In 1537, Jimenez de Quesada and his Spanish forces found potatoes in the food stuff that the natives left behind when they fled from their Columbian village. They were initially called […]

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Healthy and Nutritious Panjiri, a Panacea, Prasad and Post-natal Care

Panjiri is meaningful ritualistically, as it has been consumed for thousands of years by the ancient Hindus and much later by the Sikhs. It has its origins in Ayurvedic medicine. It helps promote circulatory and lymphatic flow. It is offered as Prasad and for new mothers, as post-natal care. Popular in Punjab, in India and Pakistan, […]

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Exotic Gushtaba a Must-eat Dish of the Kashmiri Cuisine

The origin of Kashmiri cuisine dates back to the 15th century when India was invaded by Emperor Timur. He brought skilled people for various professions, along with cooks from Samarkand. The exotic, lip smacking dishes use yogurt, saffron, and turmeric in ample measures. Mild in taste and rich in flavour, Kashmiri cuisine is also influenced by […]

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Dhansak: A Fusion of Persian and Gujarati Cuisines Found Favour with the Britishers

Food historian Lizzie Collingham writes in her book Curry, “In the seventh and eighth centuries, the fire-worshipping Zoroastrians had fled the Arab invasion of Persia and settled along the west coast of India. The Paris as they are known adapted to their new surroundings adopting many sub continental habits. When the Europeans began to arrive, they […]

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The Story of Succulent Kebabs

The Moroccan traveller Ibn Batuta stated that kebab was an important part of the food partaken by Indian royalty as far back as 1200 AD. The kebab that the Afghan plunderers and invaders brought to Indian kitchens, emphasised more on marinade and the char grilled pieces of meat were chewy and rustic, cooked in open […]

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Roman and Greek Imperial Expansions made Salads Popular Globally

Roman and Greek imperial expansions made salad popular all over Europe. Salads found their way to Australia and Asia from Europe and America. Salt is synonymous with salad because brine or salty oil and vinegar were used to season dressings during the Roman era. Sallet appeared in English during the 14th century.  Shakespeare used the phrase “Salad […]

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The Glamorous Little Cupcakes Tantalising our Taste Buds from the Early 19th Century

In the early 19th century, bakers developed a new recipe based on ‘cup’ or volume measurement. They were called 1234 cakes. I cup butter, 2 cup sugar, 3 cup flour and 4 eggs. The name quarter cake is also used for the same reason. Soon they were called cupcakes because they were made in cups. […]

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Momo, a Popular Street Food in India and Nepal, has Worldwide Presence

Lily tells us the story of Momos, a popular street food in India and Nepal that the Tibetan refugees brought along with them. Momo is now the traditional delicacy of Nepal, Tibet and the Nepalese and Tibetan communities in Sikkim, Bhutan and Darjeeling district of India. The original Tibetan is Mog-mog. The Chinese names are […]

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The Indian Jalebi Evolved from a West Asian Dish

The Hobson-Jobson says that the word Jalebi came from the Arabic word Zulabiya or the Persian Zalibiya, which are names for a similar dish. West Asian Christian communities serve it with a sprinkling of powdered sugar and cinnamon on the Feast of Theophany. A 10th-century cookbook of Iran, where it was served to the poor […]

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