The New Year has to start with some sweets for round-the-year sweet experiences. Halawet el-jibn is made from rolls of soft, sweet semolina and cheese dough that gets stuffed with clotted cream and crowned with pistachios. A drizzle of syrup puts the final seal of perfection. The origin of halawat el-jibn dish is not clear. Some recipes for this dessert give credit to Homs in Syria as its birthplace. Continue reading Halawet El-Jibn | A Delectable Arabic Dessert
I turned 29 on October 15. My mind is honestly blown about how quickly time passes. Just like that, my 20’s are getting over. It’s been an eventful decade of my life. I have become a qualified doctor. I began my professional career. And just before I turned 29, I got engaged to a lovely young lady. I might get married before I turn 30! I couldn’t be happier with the way my birthday turned out. I got to spend time with everyone that I love and to have a chat with everyone who called me to greet me. It was truly an amazing time. Continue reading I can’t believe I turned 29!
Lobongo Lotika (Bengali: লবঙ্গ লতিকা) a.k.a. Lavang Latika or Laung Lata is a traditional recipe of Bengal prepared especially on festivals. This tantalizing dish coated with sugar syrup, crusty from outside made using all-purpose flour, and stuffed with mawa and dry fruits and with a clove on top is loved by all. It exemplifies the opulent side of the Indian cuisine. It’s also pretty famous … Continue reading Lobongo Lotika | Traditional Bengali Dessert
Recently, I attended an Iftar party at a luxury hotel in Baghdad. After I finished the food, I found a nice, sweet dessert there, called Om Ali — a simple concoction: bread and pastry are combined with raisins, pistachios, coconut and almonds, then drenched in sweetened milk. It’s not the story of a royal chef preparing an innovative dish at the behest of a discerning king, but of a murder and a rather cruel one! Continue reading Umm Ali | Dessert Born in Blood
While I was posted at Jharkhand zonal office, I used to travel sometimes to Lohardaga, Latehar, Palamau, and Garhwa districts of Jharkhand from Ranchi and a small town named Kuru (कूड़ु), around 60 km from Ranchi, used to be my regular stop. There is a T-junction at Kuru. The road goes straight to the bauxite city of Lohardaga, while the right one heads towards Betla, Latehar, and Daltonganj. There are a few sweet shops selling famous chhena toast and dhushka. Continue reading Sweet Atom Bombs!
I am presently staying in Delhi and my parents came to visit me recently. I have always been excited about live on-the-table grill as I have never had a chance to have one at an authentic restaurant before. We booked a table in Barbeque Nation at DLF Saket via their mobile app. We reached the Barbeque Nation at 19:00 hours where we were welcomed and escorted towards our reserved table. Continue reading Dine Out | Barbeque Nation, New Delhi
Nolen gurer ice cream is not like the usual ice cream. It’s a fusion masterpiece, blending traditional sweet notes with creamy textures. Apart from its heavenly taste, the gooey yet slippery, finger-licking consistency of the nolen gur elevates the experience of consuming it to a sinful level. Continue reading Nolen Gurer Ice Cream | Fusion Dessert
Basbousa is a traditional Middle Eastern sweet: spongy, semi-soft semolina cake garnished with almonds or coconuts. Continue reading Basbousa | “Just a Kiss” cake
If there’s one dessert that rules as the Queen of Arabic sweets, I would nominate kunafeh, the sticky pastry made of gooey sweet cheese sandwiched between layers of shredded crispy pastry. Continue reading Kunafeh | Queen of Arabic Sweets
A small reunion of my school batchmates on the occasion of Shubho Bijoya. Continue reading Bijoya Sammilani-cum-School Reunion, Delhi, 2015