Decades before soup dumplings became a fad in New York, this Mumbai eatery had perfected them

The owner of Ling's Pavilion talks about this traditional breakfast dish and how it is made in his restaurant.

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Feb 27, 2017

Zinnia Ray Chaudhuri

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From Hawaiian poke bowls and sushi burritos, New York’s latest culinary fad is the humble little bite-sized soup dumplings. The dumplings hit peak frenzy in 2016, when a restaurant in the East Village called Drunken Dumpling, served a monster-sized soup dumpling – which required customers to drink the soup in the dumpling through a straw, before they dug into the meat and the flour casing. Friends swapped articles on where to find the best soup dumplings. Chef-turned-food writer Cristopher St Cavish created The Shanghai Soup Dumpling Index, a scientific investigation into the quality of soup dumplings in Shanghai.
Soup dumplings or xiao long bao, originated in Nanxiang, a suburb in Shanghai. In the 1870s, they were sold from a small teahouse to visitors at the Chinese Guyi Garden. Traditionally, soup dumplings from Shanghai were eaten by first transferring the dumpling onto a wide soup spoon, making a small tear to let the soup flow out, sipping on this soup and then consuming the actual dumpling....

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A guide to India’s wild foods and how you can use them from breakfast to dinner

Foraging was a way of life in India, long before Noma made it chic again.

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Mar 05, 2017

The Goya Journal

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In a globalised world, what happens anywhere, happens everywhere.
Trade facilitates economic forces to carry outward like ripples in a pond. Global warming, climate change, even war, affects us no matter how far removed or insulated we like to believe we are. The war in Syria, for instance, has a culinary casualty that affects every person who is interested in, and loves, food: the beloved heirloom chilli, the Aleppo Pepper, is becoming harder to find in spice stores as wholesalers can no longer buy it; they are noticeably disappearing from restaurants and kitchen shelves.
But in the wake of so much death and destruction, isn’t the loss of a spice negligible? The Syrians, for whom tradition and cuisine are a source of pride, would argue that the Aleppo Pepper isn’t just a flavour, it is a piece of their history.
Closer home, when large tracts of land are cleared, species of orchid, fern, wild greens and berries are lost. Wild foods (as opposed to cultivated foods) are the source of concentrated nutrients (or micro-nutrients) that can be key in times when establishing food security is critical. When wild foods disappear, we also lose the knowledge of these foods that have been gathered over generations, one that connects a people with their land....

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Sip on good health

chilli garlic noodles - tasty and easy to make indo-chinese style noodles recipe Click the link for recipe: http://vegetarianindianrecipes.com/chilli-garlic-noodles-recipe/

strawberry milkshake recipe - tasty and easy to make milkshake recipe. Click the link for recipe:http://vegetarianindianrecipes.com/strawberry-milkshake-recipe/

kanchipuram masala dosa - tasty, healthy breakfast made with potato filling. Click the link for recipe: http://vegetarianindianrecipes.com/kanchipuram-masala-dosa-recipe/ Kanchipuram masala dosa has

made in India soft drinks

The many sodas at Pune’s Ardheshir and Sons’; Torino and Bovonto give Fanta a run for its money at a Madurai shop.

Firstpost

Bengaluru food startup Zzungry celebrates Raghuram Rajan legacy with 'ulundu kozhukattai' Firstpost  - ‎8 hours ago‎ A Bengaluru-based food company has introduced two offbeat dishes in its menu to celebrate the legacy of outgoing RBI Governor Raghuram Rajan, who has left his own distinct mark on the central bank.

A Bengaluru-based food company has introduced two offbeat dishes in its menu to celebrate the legacy of outgoing RBI Governor Raghuram Rajan, who has left his own distinct mark on the central bank.
Zzungry said it had introduced limited edition of "Ulundu kozhukattai" and "Kova kozhukattai" that are inspired from the cuisines of two states in the country that hold great relevance in the life of Rajan.

Raghuram Rajan.

The dishes priced at Rs 100 and Rs 150 will be available in the menu from August 26 to September 2 just before Rajan's sign off from his tenure as the chief of the central bank, it said.
His current three-year term ends on 4 September.
"This is a unique gesture from Zzungry to appreciate the commendable work done by Dr Rajan. He has touched the lives of commoners and entrepreneurs like us in a positive way," said Ashish Kalya, Co- Founder, Zzungry.
Ulundu kozhukattai is a delectable savoury rice flour dumpling stuffed with medium spicy mixture of urad dal, tempered with curry leaves and spices, steamed and served with chutney.
The dish is inspired from the cuisine of Madhya Pradesh where Rajan was born, a statement said here.
 ULUNDU KOZHUKATTAI / VINAYAGAR CHATURTHI RECIPES / NEIVEDYAM RECIPES:

www.tastyappetite.net

The other dish "Kova kozhukattai" is a sweet rice flour dumpling stuffed with cardamom flavoured mixture of khoya with dry fruits, simmered in rose flavoured milk, that is served as a dessert.
The sweet dish is inspired from the cuisine of Tamil Nadu that connects to his origins, it said.
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Ragi Milk Peda Kozhukattai Recipe - Ragi & Khoya Modak Recipeun ...

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