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Meat the ban

Does the upcoming ban on sale of meat make you crave meat more? Try out these wonderful non-vegetarian recipes today.
anurita guptaby Anurita Gupta | @myylittlekitchn on Twitter, @myylittlekitchen on Instagram

Anda, machhi, chicken! Naam bhi matt lo, ban hai!

Recently we have been ‘told’ what we should not be eating. The beef ban in Maharashtra was a ‘dream come true’ according to a senior minister. And now, all those who were supporting that ban are also in for a shock as the Government has again decided a four-day meat sale ban during the Jain paryushan. The ban was then reduced to two days – September 10 and 17 – after public and political furore.

While it is wise to be sensitive to all communities and cultures in our country, this ban is clearly pushing things too far. Politicians are now dictating what should be on our plates in the pious country of India.

Many ban-believers forget that Indian cuisine is the most popular in the world because of its ‘butter Chicken’ and ‘balti curry’ both of which are meat dishes. Popular or not, as free citizens we should not have to fight for our food choices! That is why I bring to you a unique way of ‘meating’ this ban by giving you some non-vegetarian recipes that you can make and enjoy albeit even more ravenously to make the point J

Butter Chicken

As I said, the pride of Punjab sadda butter chicken is one of the best and the most sinful creations that the world and its cousin loves.

Can you believe that butter chicken was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi? I bring to you the same recipe:

Ingredients: 1 kilo chicken marinated in 1/2 tsp red chilli powder, 1 tsp ginger garlic paste, 1/2 kilo dahi (curd) and salt to taste. While the chicken marinates put together the following for the gravy.

175 gm regular or preferably white butter, 1/2 kg tomato puree, 100 gm fresh cream, 4 to 5 green chillies sliced down the middle, 1/2 tsp each of sugar, jeera, red chilli powder, kasuri methi and salt to taste.

Make sure that the chicken is marinated and refrigerated for at least 6 hours or overnight before you put it in the oven. A clay oven is ideal but I use a regular oven (preheated) at 180 degrees and full power to roast the chicken for 15 minutes until it’s just a little underdone.

Now add half the butter in a kadhai and pour in the tomato puree. Saute for 3-5 minutes and add all the masalas. Now add the roasted chicken, white butter, the fresh cream, chillies and kasuri methi. Now simmer the gravy until the chicken is completely cooked. Serve hot with naan. Life set!

Sali per eedu

sali per eeduMumbai bawajis are known for breaking an egg in everything. But this eedu (egg) recipe is arguably the best in the Parsi bhona treasure trove. It’s simple yet a bit tricky. This recipe is essentially fried egg on top of fried potato chips/shavings. It’s tricky because while the egg cooks through, the sali must not burn or steam up to being soft instead of crunchy J

All you need for this is eggs and potato sali, the thinner the better. Now, heat 1 tsp of ghee/unsalted butter and add Sali –potato chips – in the pan so that they form a circle on top of which you break an egg. That would be just the same way as you would do when you make fried eggs.

Sprinkle 2-3 drops of water on the egg (not the sali) and cover the pan. In about 30 sec, the egg would get some colour and it’s ready to eat. Season it well and ensure that the potato shavings do not become soggy before you serve.

Tandoori fish

This fish recipe is by far my most favourite. It is also a hot favourite of fitness addicts, too. Low in calories, it packs in a punch of flavour. All you need is a wholetandoori fish big 1/2 kilo white fish, preferably a pomfret.

For the marinade: take 6-7 cloves of garlic, 2 tbsp coriander leaves, 2 inches ginger, 2 tbsp lime juice, 1 tbsp Kashmiri red chili powder, 1/2 tsp jeera powder, 1/2 tbsp garam masala, 1 ½ tsp salt, 50 ml refined vegetable oil, 1 tbsp ‘roasted’ gram flour, 100 gm thick dahi.

Take all the ingredients (other than oil and curd) and blitz in a mixer to make a fine paste. Add to the oil and dahi and make a thick paste. Now marinate the fish by giving it 3 slits in the middle. Make sure you rub the marinade in the fish as well for even coating. Keep the marinated fish aside for 1 hour.

Now pre heat the oven at 200 Degree C. Put the fish on the top rack for 7 to 8 minutes, turning it once after 3 minutes. If you don’t want to use the oven, you can simply put it on the tawa and oil grill it. Baste it well with the marinade during cooking. Serve will lemon segments stuffed between slits and some garden salad.

I hope you will explore at least one of these recipes during these ban day. It would not just add vivid aromas to your home kitchen, but will also reiterate your freedom to ‘meat the ban’ the way you like it J

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy Anurita Gupta)

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Finish your Maggi packs in style

We give you three quick, yummy ways in which you can dispose off your leftover Maggi noodles packets. Tuck in!
by Anurita Gupta

The whole point of cooking Maggi noodles is that they are so easy to make – and hence, they’ve made cooks out of most of us! But alas! Our lovely 2 minutes of joy have come to a halt.

There’s no comfort food more delightful than our bowl of instant Maggi noodles. Whoever is a regular Maggi noodles eater in this country buys more than one pack at a time. But with this commotion over lead poisoning and high levels of MSG in each pack, we are left wondering what to do with the extra packs we’ve purchased.

Let me present three ways to finish off your Maggi noodles packs in style. May be with these, you will feel a little less guilty enjoying them!

Maggi ki bhajiya

Maggi noodles bhajiyaThe rains are arriving in the city, and what better way to welcome them than with crisp Maggi bhajiyas? At our home, this used to be the recipe to follow for some leftover, mushed down Maggi sitting in the fridge.

Simply make the bhajiya batter with besan (chickpea flour), water, season with salt, pepper, ajwain, heeng and of course, some nicely chopped onion, green chilly, and coriander. To this batter, add the cooked Maggi and fry in hot oil. You would be surprised to see how much more delicious Maggi bhajiyas taste in comparison to the usual onion and potato ones.

Maggi masala omelette

This is my original recipe that came into being with just an egg remaining in the fridge and half a packet of Maggi in the kitchen on a hungry afternoon. Masala omelette with Maggi? Ho sakta hai!

Simply whisk the egg and add the Maggi tastemaker to taste. Try not to put all of it in at one go. In a wok, heat up some oil and fry the uncooked Maggi noodles to a crisp. Once done, in a pan make a bed of this crispy Maggi and pour the egg on top. Leave it on medium heat so that the base doesn’t burn while the egg cooks. Once the egg is done, take it off the heat and enjoy this crispy crackly omelette!

Maggi ka Chinese pulav

Instead of fried rice, enjoy Chinese Maggi instead. For this dish, fry up some chillies, chopped onion and capsicum along with some finely cut boiled potatoes, Noodles pulavgreen peas and French beans. To this, add some soya sauce and vinegar. Now boil Maggi as per instructions and add to the mixture. Lastly add the tastemaker as per taste. Mix everything very lightly so as to not make a mush out of the noodles. Serve in a bowl and enjoy with chopsticks.

While the above are some interesting twists to Maggi, one cannot deny that we all have some wonderful memories attached to this bowl full of happiness. My most cherished memory is from one of our trips to the hills. My cousins and I were on our way to Manali from Delhi and on the way it started raining. The rain brought with it sudden hunger pangs, and we started looking for a place to eat on the road. Finally, we found a small shack with a Himachali lady making Maggi in a dented aluminium pan. I found out that day that Maggi noodles with elaichi chai is a brilliant combination. The combined aromas wafting around us instantly put us all in a super happy mood and ensured that every speck of the noodle was cleaned off the plate.

While we bid adieu to that wonderful taste, let’s hope the memories it has created over the years would make up for it! So long, Maggi!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy greatermalaysia.com, khanakhazana-1.blogspot.com, foodfactory.amit4u.com. Images are used for representational purposes only)

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Holi khao!

We help you get into the festive spirit with delicious recipes for Holi based snacks and drinks. Enjoy your day!
anurita guptaby Anurita Gupta

Holi kab hai? Kab hai holi?  Gabbar may keep asking this question for centuries to come but we know that this festival of colours and sparkles is today. While we deliberate a lot on what we will wear to the building society Holi party, you should also make some effort to have fun at home with food that is specially made during this festival to add more colour and joy to life.

Take a look at the Holi ki daawat menu:

THANDAI

This festive drink is a balanced and amazing combination of various aromas arising from its ingredients of rose petals, melon seeds, nuts and of course, the saffron. Famous for its taste and fragrance in North and Central India, thandai, when served chilled, has a magical impact on you. Rose and saffron calm the senses, while the nuts and spices keep you full so you have enough energy to play Holi all day long. Here’s how you make it.

Ingredients: ½ cup almonds, blanched and peeled; 30 pistachios, blanched, peeled and finely chopped; ½ cup cashews; 10 black peppercorns; 1.5 tbsp rose syrup/1/2 cup dried rose petals; 1.5 tbsp fennel seeds (saunf); ½ cup poppy seeds (khus khus); ¾ cup melon seeds (magaj); 3 tsp green cardamom seeds; 1 cup sugar; a few strands of saffron, 1 ½ litre milk, drinking water to make a paste.

Method: Grind all the ingredients other than milk, sugar and saffron in a food processor with some drinking water. StoreThandai this paste in an airtight container in the refrigerator. Combine the milk and sugar and bring to a boil. Cool and put in the refrigerator for 2 hours. To serve, put 2 to 3 tbsp of the thandai paste in a glass and top with chilled milk garnished with pistachios and saffron strands.

Hot tip: you can always add the popular intoxicant bhang to this drink to have some more fun on Holi 🙂

GUJIYA

While many of us make the traditional puran poli on Holi, there is one more mithai stuffed with the goodness of mawa and nuts that everyone looks forward to on this colourful day and that is gujiya. You can make tonnes of it in advance and store to relish on Holi and days later. It tastes best when you make it in ghee.

Ingredients: ½ kg maida; 5-6 tbsp melted ghee.

For the filling: 500 gm mawa/khoya (evaporated milk); pinch of cardamom powder; 25 gm each of chopped almonds, raisins, desiccated coconut; 400 gm sugar

Method:

Gujiya– Sieve the flour and add ghee to it. Now with light finger strokes, rub the maida and ghee together so that the mixture looks like breadcrumbs. Now add some water to it and knead very lightly till such time that you get a soft yet tight dough. Cover and keep aside.

– Mash the mawa and fry it in a saucepan until it changes colour to light brown. Now add sugar, almonds, cashews, coconut, raisins and cardamom powder to it and mix well. Fry for a couple of minutes and let the mixture cool until it reaches room temperature.

– Divide the dough into small balls and roll in about 5 inches diameter. Fill half the circle with the stuffing and cover with the other half. You have to now twist the edges inwards or seal the gujiya with a few strong pinches on the edges. Prepare all the gujiyas like this.

– Heat up the ghee and fry them until golden brown.

Hot tip: you can also use gujiya moulds in order to make the perfect shape. I use them for convenience and of course, the uniformity. Just brush the moulds with oil before you start.

BHANG KE PAKORE

Holi par bhang ki baat na ho? Not possible. When everyone enjoys bhang on this festival, why shy away from making a special snack out it that everyone enjoys? Make vegetable fritters made out of chickpea flour (besan) and a really small amount of bhang that can be a lot of fun 🙂

Ingredients: 250 gm each of besan, potatoes, cauliflower, onions, spinach and aubergine; 10 gm bhang seed powder; pinch of soda bicarb; 5 gm ajwain (carom seeds); 5 gm amchoor (dry mango powder); salt to taste; oil for deep frying.

Method:

Mix together all the dry ingredients and add enough water to make a medium consistency batter. Now dip all the veggies in this batter and coat them completely. Deep fry them until golden brown. Serve hot with khajoor aur imli ki chutney.

With that, I hope you have many friends and family over to your house on this special festival that adds a lot more warmth and colour to your life. Holi Mubarak 🙂

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy www.saveur.com, www.karthiksmithai.com, www.festivalsofindia.in. Images are used for representational purpose only)

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A corny picture party

Most of our movie-time snacks are made of corn. If you’re watching movies at home, make these fantastic corn snacks.
anurita guptaby Anurita Gupta

“Picture abhi baaki hai mere dost!” If that be your state of mind, then I am sure you are not just thinking movies but movie snacks, too. While going to a movie hall in Mumbai can set you back by a 1000 bucks or so, here are some movie hall recipes that will surely enhance your at-home ‘picture party’ with friends!

After all, this ‘movie going’ is clearly a corny business! Look at the number of movie snacks that are made from corn. Be it popcorn, nachos (that are actually corn chips), or even boiled sweet corn, everything finds first preference in a movie buff’s list. Let’s make them…now!

Cheese popcorn: Movie and popcorn always go hand in hand. While butter popcorn is delicious, the tricky ones are its cheese and caramel counterparts. For cheese popcorn, the trick is to NOT put processed cheese on the popcorn. Yes, most people make this mistake and land up with a messy goop instead of a crackling pot of pop.

Here’s how you do it – these days, you get microwave or cooker pre-mixes of popcorn in the market. Just make the popcorn as per the directions on the packet. The secret ingredient is the pre-processed cheese powder that you can easily get in the ready to eat mac-n-cheese packet. Unfortunately, it is a bit difficult to find the cheese powder as a stand-alone product in the market, but then I’ve told you what to do instead.

Caramel popcorn: Movie or not, sweet, crunchy caramel popcorn is a sure shot hit at any party. The tough part is to keep yourself from eating the entire batch while making it. Once you put all the ingredients together, it is fairly simply to make.

Once the corn kernels have popped (say three big bowls), you have to make the caramel sauce. The ingredients are 3/4th cup (or one-and-half sticks) unsalted butter, 1 cup packed caramel popcornbrown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1/4 teaspoon baking soda. Melt the butter in a saucepan over medium heat and mix in the sugar till it is completely soaked in the butter. Now increase the heat and bring it to a boil for 3 to 4 minutes along with vigorous stirring using a wooden spatula. Remove from heat and add the vanilla, salt and baking soda. Please note that now the caramel sauce will bubble up fiercely. But once the bubbles settle, you will have an amber caramel sauce that should now be slowly poured over the popcorn, coating them uniformly. Once done, spread the popcorn equally on two baking trays and bake for half an hour, keeping a watch every 10 minutes or so. Let it cool. Serve immediately or store in an airtight jar for up to 10 days.

Boiled sweet corn: This one is fairly simple but a true favourite with the weight watcher gang that visits the cinema frequently. All you need is a 250 gram frozen packet of sweetcorn and some chaat masala and lemon juice. Toss the packet in the microwave for 5 minutes. It will come out steaming and crunchy. Now add your choice of masala or dash of butter along with a spritz of lemon juice and mix. Serve in disposable glasses for no-mess movie viewing.

Nachos with salsa: Dost ghar aayein toh hum saara time kitchen mein bitayein? Kabhi nahin! That is why I am not going to give you a recipe for nachos (which you can and should conveniently buy packets and packets of) but that of the salsa dip.

nachos with salsaThere are two reasons why you should have this recipe. One, nachos can only be a lot of fun with salsa sauce. Two, ready-made bottled salsa sauce can burn a hole in your pocket. So here goes: you need 2 large, finely-chopped tomatoes, 1 small, finely-chopped onion, 4 big cloves of garlic, 5 to 6 small pieces of jalapenos, 8 ounce can of tomato sauce, 1 big cup chopped coriander, salt to taste, ½ teaspoon roasted cumin powder, 1 teaspoon lime juice and some black pepper. Now, to a food processor add tomatoes, onions, garlic and jalapenos, and whizz to make a coarse mixture. Open and add the remaining ingredients and pulse until everything is mixed well. Cool and serve with nachos. Enjoy!

Here’s hoping that you and your friends manage to squeeze in at least some bit of the movie in between all the tasty munching! Happy picture party! 

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy canadacheeseman.wordpress.com, www.fatandhappyblog.com, parentedge.in)

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Sweet somethings for winter

Try these three wonderful feel-good sweet recipes for the winter while you enjoy the lovely cold weather in aamchi Mumbai.
anurita guptaby Anurita Gupta

For all those (non-Mumbaikars) scoffing at Mumbai for its winters, scoff no more, because temperatures here have dipped to 13 Degree Celsius this week. And while Mumbaikars are enjoying the cold nights and crisp breezes till nature decides to turn the AC off, let’s also relish some of the must-have sweet concoctions this nippy season.

Gajar ka halwa: All Indian mothers specialise in this very comforting sweet dish. It’s simple yet it tastes pretty different in different households and restaurants. My granny used to keep the halwe ki kadhai aside in the morning and it used to be ready in the evening. The aromas of desi ghee and elaichi used to waft through the corridors of the bungalow while we kids would wait impatiently for our respective gajar ke halwe ki plates. My naani’s recipe was quite traditional but I am giving you a fast Mumbai-style recipe that can be made in half an hour flat.

You will need: 8-10 red carrots (in season these days), 4 tbsp of desi ghee, 2 big cups of full fat milk, a handful of blanched and cut almonds, 10-15 raisins, a handful of cashews cut in half, a small spoon of cardamom (elaichi) powder, 1 cup of sugar and the magic ingredient of mawa (khoya) and some silver wark if you like.

Wash, peel and grate the carrots coarsely. Now in a thick bottomed pan heat pure ghee and add these carrots. Saute for a 5-6 minutes and then pour in the milk along with a pinch of the elaichi powder. Stir on medium flame for 10 minutes while the milk thickens and carrots lose their bite. Now grate the mawa in and add the sugar along with it. Stir continuously until the sugar melts. Now you can choose to keep this halwa on a slow flame for as long as half an hour to an hour but 10-15 minutes are also more than enough. More cooking time usually means more taste. In the end, sprinkle all the dried fruit on top and serve super hot. Yum!

Badam khajoor ka doodh: This concoction has the prime ingredients of almonds, dates and lots of love mixed in milk. AlmondDateMilkThe world over, there is a common belief that there is nothing like a glass of warm milk and a book on cold winter night. While Mumbai may not see much cold weather, no one can take away the coziness of this beverage. All you need to do is crush 5 almonds and add to a hot pot of milk along with 4 pieces of sweet sharbati khajoors. Add a spoon of sugar to it. Now let the milk simmer for 15-20 minutes until it evaporates a little and catches a bit of colour from the dates. The consistency of the milk would now be a bit like slurry. Pour some in an earthenware tumbler (mitti ka kasaura) and enjoy it sip by sip while you read through your favourite love story!

Aate ke laddu: This is another sweet dish that not just has winters wafting through its aromas but a lot of childhood atta ka laddoomemories as well. All you need is 4 cups of wholewheat flour (atta), 2 cups of sugar, 1 ½ cup ghee, 1 tsp of cardamom powder, 2 tbsp each of slivered almonds, chopped cashewnuts, raisins and a teaspoon of chironji. In a thick bottomed pan roast the atta with ghee on slow flame. Keep stirring continuously so that the roasting happens uniformly. In the meantime, make 2 ½ thread sugar syrup (2 ½ taar ki chashni). Take the syrup off the flame and mix all the dried fruit and atta properly. Now shape the mixture into laddus and cool completely before storing them in air tight jars for the rest of the winters. With everyone eating the first batch of laddoos, you may not need jars after all…ha!

Honestly, whether it is winters or not, you can always enjoy these dishes that are clearly comfort foods that are prepared with a lot of effort and of course, love. Have a happy winter!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause.

(Pictures courtesy whatscookingmom.in, www.vegancooking.com, www.ruchikrandhap.com) 

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Saal ki shuruaat mein kuchh meetha ho jaaye!

Make the start of 2014 even sweeter with these traditional Makar Sankranti recipes that are great for the winter, too.
anurita guptaby Anurita Gupta

Naye saal ki shuruaat meethe ke saath!

To make 2014 even sweeter, I present to you some traditional sweet treats that are not just part of the upcoming Makar Sankranti festival (on January 14) but which are also good for the soul in winters.

Thankfully, the month of January rings in cool breezes and celebrations with various names. Call it Makar Sankranti, Pongal, Bihu or Uttarayan, January 14 every year is celebrated as the harvest festival in the country. So let’s take a look at few of the traditional dishes that various communities make on the day that are equally yum on any other.

Til-gud laddoo: “Til gul ghya, aani god god bola” which means ‘Receive these til and gud and speak sweet words’ is how Maharashtrians begin Makar Sankranti, where they aim to remove all negative feelings and animosity by talking sweetly with each other and becoming friends once again. However, til and gud are two ingredients that are used in many delicacies made by other communities as well.

For now let us relish the til-gud laddoo. All you need is a cup of white sesame seeds (til), 2 big spoons of dry roasted peanuts crushed, 1/2 cup jaggery (gud) and a pinch of elaichi powder and ghee. Roast the dry sesame seeds on medium flame until they start giving out a strong nutty aroma and the seeds begin to pop. Remove from heat. Now heat the gud with 2 tablespoons of water on medium heat so that it melts evenly and does not get burnt. How do you know if the gud slurry is ready? Add a drop of gud in a plate of water. If it stays put, it is ready.

Now add the sesame and peanuts to the mixture and remove from heat. Add elaichi powder to this and start working quickly. Take a spoonful of mixture on a clean plate so it cools down a bit before you start rolling out small 2 inch-sized balls with your ghee greased hands.

Hot tip: If the mixture cools down before you have finished making all the laddoos, then reheat and start over again. To avoid this, get a bunch of your family members to give you a hand and let the festivities roll.

Undhiyu: Our Gujju biradari loves its ‘undhiyu’ to the core. It consists of baked vegetables with all the spices and chillies that Gujaratis love. Undhiyu is a special dish made for undhiyuJanuary 14 and is called uttarayan as well. The name of this special delicacy comes from the Gujarati terms ‘matlu’ meaning ‘earthen pot’ and ‘undhu’ meaning ‘upside down’, considering the vegetables are cooked upside down under the ground in a matka and the heat is provided from above.

Undhiyu is a winter time dish and has vegetables that are readily available in the South of Gujarat in this time, like green beans, sweet peas (also known as ‘surti papdi’), raw bananas and yam. The spicy curry has a special touch. Here’s how you make it. There is quite an extensive list to make this one.

You need 2 small earthen pots (fired matlu), 2 tbsp castor oil (edible), 2 bunches custard apple and jamun leaves. For the oven, you can also use salad leaves. The vegetables needed are a kilo of papdi, 1 kilo of surti papdi, 200 gm each of parwal, tindora, cucumber and French beans, 100 gm green grams and 4 raw bananas, 2 potatoes, 2 tbsp onion seeds, oil and salt to taste.

For the green masala, you need 4 cups finely chopped coriander leaves, 2 cups grated fresh coconut, 200 gm green chillies, 3 tsp dhana jeera powder, red chilli powder to taste, 1 tsp haldi, ½ a tsp asafoetida (hing), 2 tbsp ghee and 2 tbsp lemon juice. After you prepare the extensive number of ingredients, take heart, because putting together the dish is fairly simple.

A day before cooking, wash the pots well and dry them completely. Then apply castor oil inside them, cover and keep aside. The next day, cut all the vegetables and grind the green masala separately while using a bit of ghee to make into a coarse paste. Add all the spices and onion seeds etc., to it. Now mix the green masala with the vegetables except the papdi. Season the papdi well. Now in the pot, put a layer of the vegetables and then the papdi. Repeat until the pot is full up. Cover and cook. You can’t quite put it underground but you can cook all the stuff with the ‘dum’ method – sealing the pot with dough and letting it simmer for 2-3 hours.

pongalPongal rice: The first festival of the New Year is called Pongal in the Tamil community. No wonder then there is a special sweet dish that is inspired by the name of the festival: Pongal rice. This is a rather simple dish, prepared to offer to Mother Nature during sunrise. Traditionally, you boil rice with fresh milk and jaggery in new pots that are further topped with brown sugar, cardamoms, cashews and raisins very early in the morning and allow it to boil over a bit. That very moment, the tradition says you shout out “Ponggalo Ponggal!” and blow the conch, a ritual that is followed to call on happiness, blessings and good tides. Personally I love to enjoy Pongal with freshly-made puri but you can choose to have this delicious, aromatic offering solo.

With that, here’s hoping that the New Year brings lots of joyful culinary experiences, successful cooking trysts and of course, goodie good food your way. Khao and ciao!

Anurita Gupta is a media professional who is passionate about two things – food and radio. Her love for all things food makes her a foodie with a cause. ‘Swaad Anusaar’ is her weekly take on all things food.

(Pictures courtesy enjoyindianfood.blogspot.com, boisdejasmin.com, vidhas-jg.blogspot.com)

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