Konkan region ,the vast 720km long coastline in the state of Maharastra, Goa & Karnatak has a lot of diversity in their cuisine. Evolved from local produce like rice,lentils,coconut,red-chilis,sea-food ..Konkani Cuisine is one of the popular cuisine in India now. Mostly they are dairy free with the use of fresh coconut milk in an endless combination with different spices. The fresh made Masalas give true essence to a konkani dish .
Warm Greetings to all. Today the sun shines after a week long rain here .Whatever may be ,Bangalore climate has it’s own distinct charm ,pleasant always. Happy to share that recently i did a Christian Wedding photography assignment . It was my first experience to shoot a Christian bride in her gorgeous gown. Today i am sharing a recipe of my Mom’s ,an authenticate preparation with fresh Prawn.
Rohu and Catla are the two common fish that are eaten in Odisha. But do you know they cook that big fish head too!! Usually in a wedding function it’s a must for the lunch if fish is cooked for the diner party .While some enjoy them as deep fried ,some cook those fried heads with vegetables. My mom mostly makes a cabbage curry using fried fish head which is served as a dry item for the lunch.
India is a land of great cultural diversity,tradition and at the same time different cuisines each having their own dignity to survive. Each cuisine has a different story to signify the method they follow.Such an unique among them is Kashmiri Cuisine which is heavenly in look and taste.The rich, redolent dishes steeped in traditions are known to be a blend of three different cooking styles – that of Kashmiri Pandits, Muslims and Mughals. I picked Fish and made a classy dish called “Gaad-Nadur” which is Served on festivals and occasions among kashmiri people. Fish is cooked with lotus stems (Nadur…
Mention Bengali food to anyone ,the first picture come to mind is fish. Fish been always a symbol of prosperity and pleasure in a bong family. Sometime they can construct an entire meal with a single fish.Started with fish fry, they make a gravy with mustard paste and another with good amount of chili paste called “macher jhal”. The head ,deep fried in mustard oil broken up into pieces, and combined with the pui(vine spinach) and vegetables. Undoubtedly fish is a staple diet in Bengal as well as in Orissa. “Macher chop” is a Bengali style fish croquette .To make…
