Dum Aloo, potato cooked whole on slow fire with lid on, is a staple to Kashmiri cuisine as Dal Lake is to our beautiful valley. To think potato had not reached Indian shores until 1830 and very unlik…Continue reading
Blini are Russia’s version of the thin French crêpe, made with buckwheat for savoury fillings or white flour for sweet toppings. Accompaniments include smoked salmon, creamy mushrooms, sour cream, jams and condensed milk. The savoury version can also…Continue reading
This beetroot and cabbage red soup is a heart-warmer in the winters. It is served with or without meat, potato, herbs and a dollop of sour cream. Along with slices of rye or garlic bread topped with melted cheese, this dish can be a complete meal. Ot…Continue reading
Internationally available with the ever-present base of diced potato, peas, sliced eggs and heavily-laid mayonnaise or sour cream. The traditional Russian version is fresher and crispier with a light smattering of mayonnaise. Tracing its origins to t…Continue reading
A few dishes of Russian origin have made a mark globally. Russian food is typically warm and cheerful with potatoes, bread, pastry and sour cream being the common ingredients. Russian cuisine has its merits, especially in the winters when the snow br…Continue reading
Mishti Doi is a traditional Bengali dessert of sweetened yoghurt. The sweetness comes from lightly-caramelised sugar. Traditionally, the curd is set in earthen pots.
Raita is a yoghurt-based side dish usually made to accompany biryani, pulao or kebabs. Raita is mostly made with fresh raw vegetables like onions, tomatoes, cucumber and mint leaves with an addition of mild spice powders and herbs.