The demand for various exotic cuisines and their ingredients have increased so tremendously that everything is now easily available in India across various supermarkets and departmental stores.
Come dusk and the winding lanes of the Jama Masjid area come alive with the sights and sounds — and smells — of celebrations. Of chicken tikkas sizzling, mutton kebabs roasting over blazing fires, giant woks of puris and massive cauldrons of curries, biryanis, steaming milk, etc.
The 21st century Indian professional is a global citizen. Well read, well travelled and yes, well fed! She knows her blue cheese from a feta, pita bread from a naan, dim sum from a momo. These up-worldly mobile Indians do not shy away from asking for New World Wines with specific harvesting years nor are they insensitive to subtle flavors like truffle oil, asparagus foam or recognizing the robust overtones of a genuine Thai bird eye chilli and galangal.
Global Yogurt Franchises Attempt to Brand a Homemade Indian Staple
I even inscribe names in personalized embedded omelettes, an ornamental variety of omelette. I am trying to revive classic western egg recipes in India like the One-Eyed Susan — toast with a hole in the middle and a whole egg thrown in the middle. Egg is in my blood
Nuts contain carbohydrates, vitamins and a wide range of minerals. They are rich in high quality proteins, making them a good vegetarian substitute for meat.
Will food channels whet the appetites of Indian television viewers?
Indian Restaurant Chains Have Overseas Expansion On Their Menus