Hi everyone.
Chances are that I am being read by an ardent cooking enthusiast-one who loves to experiment and learn, and thus spends a considerable time watching( and reading !) cooking ideas. If you belong to India, chances are also high that you do not make much out of all that 'firangi' jargon splattered so mercilessly on each recipe. I have spent many a helpless moments going through recipes on TV, magazines and the internet, only to realize that at the end of the sessions I was none the wiser. Every recipe that infused interest in my 'culinary mind' was dotted with ingredients forcing me to re-contemplate the intentions of the chefs/authors. How can a person expect us Indians to take 'cumin' for our humble 'zeera', 'asafoetida' for 'heeng' and 'spatula' for the wonderful Indian 'palta' ?
So Kitchen Kings and Queens, here is something that is entirely comprehensible and desi- Indian in its spirit. Something that will leave you calling a 'dhaniya' a 'dhaniya' and a 'tawa' a 'tawa'!!!
Chalo kuch pakayen...
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