Author: My food and Travel Memoir Blog
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Methi Mutton Masala
Meat cooked in fenugreek leaves and aromatic dry and whole spices creates a rich flavour profile that is sure to tantalise your taste buds. This mouthwatering dish offers a delightful combination of robust spices and the earthy taste of fenugreek, resulting in a truly satisfying meal experience. The tender, succulent meat complements the intense flavours,…
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Bon appétit! in Nice, France 🇫🇷
https://groupe-nissachic.fr/chic-world/ While on a lovely holiday to the French Riviera in Nice, visiting the restaurant ‘La Vela’ right on the beach was a true treat. The beautiful view of the blue sea made the restaurant feel very intimate and inviting, complemented by the prominent colours of white and blue. The food was equally as good…
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Mangalorean Pomfret Curry
Close to my heart, I first learned how to make this non-vegetarian dish from my mom, Nalini Shetty. I cook it just like she does, and I’m super proud to bring the authentic taste of Mangalore into your kitchen. Mangalorean Curry is a classic dish from the coastal region of Karnataka, a state in southern…
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GINGER CHICKEN
INGREDIENTS: Chicken with bones – 750-800 gms, cut Red chilli powder – 1 ½ tbsp. Turmeric powder – 1 tsp Onion – 3 large, sliced Coriander leaves and ginger juliennes for garnish Salt to taste. Oil For Marination paste: Fresh ginger – 1/4th cup Garlic cloves – 8 Lemon – 1, remove juice Salt to taste…
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How to Make Goan Chicken Vindaloo at Home
Goan Chicken Vindaloo Curry is a fiery and flavoursome dish that originates from the coastal state of Goa in India. It is made by toasting and grinding the spices and marinating the chicken in the special Goan marinade. Enjoy this lovely dish with hot steaming rice! Ingredients: 1 kg. gm of raw chicken 1 ½…
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My Food and travel memoir 