Coriander - Different Truths

October 6, 2017
Sarika Sarkar Das
Food

Of Durga Puja, Wedding and Yummy Radhaballabhi

Radhaballabhi makes Sarika nostalgic. She recalls foodie Bengalis enjoy these and other eatables during Durga Puja. Interestingly, it brings back memories of her wedding. Read more, including its recipe,...

September 13, 2017
Lily Swarn
Food, History & Culture

Litti Chokha: Relished by a Peasant, the Rich and Famous and the Royalties

Litti Chokha is an inexpensive proletariat diet that even the rich enjoy. It played an important role in the First War of Independence in 1857. The freedom fighters virtually...

September 6, 2017
Lily Swarn
Food

The Story of Ker Sangri: Rugged Plants Survive in Deserts; Rich in Nutrition, Medicinal Properties

The exact country of Ker’s origin is impossible to pinpoint. The fruit’s native habitat is wide. Many caper variants are native to the basin of the Mediterranean Sea, parts...

August 30, 2017
Lily Swarn
Food, History & Culture

Patraani Machi and Macher Paturi: Parsi and Bengali Styles of Making Fish Wrapped in Banana Leaves

The Parsi dish Patraani Machhi, which literally means fish cooked in a leaf, has an almost identical cooking process as the Bengali favourite known as Macher Paturi. The spices...

June 21, 2017
Lily Swarn
Food

The Story of Dosa and its Antiquity

Lily tells us about Dosas and its antiquity. She says that the recipe of Dosa dates back to 1500 years, in the weekly column, exclusively in Different Truths. A...

June 16, 2017
Sarika Sarkar Das
Food

Ramadan Special: Wholesome and High-Calorie Mutton Haleem

Ramadan and Mutton Haleem are inseparable, more so, in Hyderabad. Sarika shares the recipe, in the weekly column, exclusively in Different Truths. Every year, during the Ramadan month, I...

June 7, 2017
Lily Swarn
Food, History & Culture

Haleem: Popularised by the Nizams of Hyderabad has its Origin in Arab

Haleem, literally meaning patient and merciful (Daleem) is a stew popular in Middle East, Central Asia, and the Indian Subcontinent. Although its ingredients vary from region to region, it always...

May 24, 2017
Lily Swarn
Food

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...

May 12, 2017
Sonali Chakraborty
Food

Instant Rava Uttapam: Yummy and a Good Wholesome Breakfast

Sonali shares the recipe of Instant Rava Uttapam, a yummy and wholesome breakfast from South India. This dish allows creativity for those who wish to be different. Here’s more...

April 26, 2017
Lily Swarn
Food, History & Culture

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...

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