Grab and Go Lunches Full of Flavor

Posted on 20. Feb, 2011 by .


Take time to make yourself or your family home made lunches to go. It is a perfect way to keep your nutritional intake high and a very healthy habit to develop. Pack a home made lunch and surprise your better half – a perfect way to show how much u care for your family.

Some Tips for Left Overs
-Left over cooked vegetables can be mixed togethere in pasta or rice or cous cous and drizled with some dressing of your choice
– Grilled chicken can be chopped up and tossed in some salad greens or make a flavorful chicken sandwich with some indian spices.
– Left over lentils (dals) can be used as heartly soup for lunch along with a side of bread.

One time saving tip
If you plan to use dinner left overs in tomorrow’s lunch, pack the leftovers directly into the lunch container as you clear the table.

Want to take it a step ahead – Make a box lunch using a bento box or a tiffin carrier. There are some amazing bento tiffin boxes available which i use often.

With a main meal put some mozzarella and tomato with basil, some baby carrots and hummus dip. Wrap a whole wheat roti or tortilla around some left over grilled chicken or turkey with lettue and avacado (my favorite). Dont forget some fresh fruit to finish the meal and make it a filling yet healthy lunch.

Some simple recipe ideas below

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My Favorite Indian Travel Show

Posted on 23. Jan, 2011 by .


Recently on my fight to London i saw a part of  this travel series and it is simply outstanding to say the least.I have seen many culinary travel shows that have been shot in India  over the years but by far Gordan’s Great Escape is the best so far. I wanted to share it with my friends. So here it is .. Enjoy… India

Part 1

Part 2

Part 3

Part 4

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Holiday Treats – Saffron Yogurt Loaf

Posted on 04. Dec, 2010 by .


I have a nostalgic fondness for this yellow slab of soft goodness flavored with Kashmiri saffron. The cake we call Chai cake at home, perfect with hot chai.

Orange and Saffron Yogurt Loaf

3 oranges
½ cup plus 2 tablespoons plain whole yogurt
1 cup 2 tablespoon sugar
2 teaspoon saffron strands
2 large eggs
½ cup vegetable oil
Finely grated zest of one lemon
Juice of 1 lemon
Finely grated zest of one orange
Juice of 1 orange
½ vanilla bean, split and scraped
1 cup 2 tablespoon all purpose flour
2 ¼ teaspoons baking powder

Preheat the oven to 350ºF. Butter the inside of a 9 x 5 by 3 inch loaf pan.
Finely grate the zest of the oranges. Juice 1 of the orange and reserve. In a large bowl, whisk together the yogurt, sugar, saffron and eggs. Add the vegetable oil, lemon zest and lemon juice, orange zest, orange juice and vanilla bean seeds. Add the flour and baking powder whisking until just combined. Do not over mix.

Pour the batter into prepared pan. Bake until a knife inserted into the center of the cake comes out clean, 30 to 40 minutes. The cake will be dark golden on top and should pull away just a bit from the sides of the pan. If the crust begin to darken too much, cover the cake with a piece of aluminum foil. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack, remove the pan and cool completely.

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Indian Flavors on Italian Favorite

Posted on 12. Dec, 2009 by .



For all those who love a good slice of pizza, and for those who can’t get enough of flavors from the Indian subcontinent! Tiffin etc is here to the rescue. Here is perfect example in what i believe that Indian food can be fun, chic, light and refreshing.

A trip to the city of Philadelphia and you can taste something that is unique. Traditional pizzas with Indian flavors and Indian street style drinks.

It took me a few months of testing (and tasting) and re-testing the flavor combination of bold Indian flavors with thin crust homemade dough and fresh mozzarella. What we came up with is 6 different pizzas each with has its own homemade sauce and toppings.

Murg Makhani & Lal Mirch
tandoori grilled chicken, “makhani” – home made tomato sauce, red chili flakes and fresh mozzarella

Boti Kebab
slivers of bbq tandoori grilled lamb, homemade onion sauce, roasted tomatoes and fresh mozzarella

Tandoori Subzi
seasonal tandoori grilled vegetables, roasted garlic, cilantro mint pesto and fresh mozzarella

Saag Paneer
creamed spinach, ricotta cheese and crumbled homemade cottage cheese

Paneer Tikka And Hari Mirch
tandoori grilled cottage cheese, “makhani sauce”, green chillies and mint

Keema Mattar
minced tender lamb, english peas, cilantro mint pesto and ricotta cheese

712 W Girard Ave
Philadelphia 19123
Phone: (215) 922-1297

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Flavor Packed Kebab Burgers

Posted on 01. Dec, 2009 by .



These mini lamb burgers are a great way to break free of your burger routine. They are a twist on the traditional Indian Shami kebabs which i simply cannot get enough of.  There are different ways to serve these meaty bites. Serve them on a flat bread with tooth pick as appetizers. My favorite is pita pockets , they are the perfect way to serve them—tuck in a few of these patties and then add the desired toppings.Add flavor-packed, garden-fresh tomatoes, crisp onions , or fresh made salsa. If you can’t find lamb, ground beef or Turkey will work too. They’re great on the grill and taste just as good inside cooked on a pan.

Serve these mini burger treats with mint chutney or tomato mustard chutney. It can be served as slider style burgers, my favorite is with store bought naan bread, you can also use pocket pita bread. If you want to make this into a large meal, simply use this recipe to make a 4 or 5 large patties and serve it on a larger burger bun. Works equally well. Enjoy this along side a chilled glass of your favorite beer.

1 lb (500g) ground lamb

3 teaspoons cumin seeds, toasted and pounded

3 teaspoons coriander seeds, toasted and pounded

1 teaspoon garam masala

4 tablespoons minced fresh coriander leaves (cilantro)

2 fresh green chilies, minced

2 teaspoon salt, or to taste

½ teaspoon minced garlic

½ teaspoon minced fresh ginger

Oil, for brushing

4 small naan or pita breads or 12 small burger buns

In a large mixing bowl put all the ingredients except the oil and the bread. Mix well and with wet hands mold the mixture into 12 equal patties. Refrigerate the patties at least for an hour. Pre heat a grill pan, cook the lamb patties for 3 to 4 minutes on each side until cooked, and Keep brushing with oil to prevent sticking. Meanwhile, cut each of the naan bread into 3 wedges. Toast the bread on the grill to warm up. Serve the burgers on top of the naan, stuffed into the pita pocket or sandwiched in a bun.

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