Foodie and Boardgamer

India
Joined November 2011
In the heart of Lucknow, where the aromas of rich culinary heritage waft through the air, there exists a delightful winter tradition that is as heartwarming as it is flavorful – the Kashmiri Chai ka Pyala. This is not just a beverage; it’s a symphony of taste and culture, a testament to Lucknow’s love for creating perfect pairings in its cuisine. Picture this: a chilly winter evening in Lucknow, the cityscape a blend of historical grandeur and modern vibrancy. Amidst this setting, Kashmiri Chai, with its distinct pink hue and a creamy layer of malai (cream), offers warmth and comfort. It’s a beverage that carries the essence of Kashmir, yet has found a unique home in the lanes of Lucknow. The magic begins with the preparation of the chai itself – a concoction steeped in tradition, brewing over slow heat, gaining its iconic pink color and a depth of flavor that is hard to replicate. But what truly sets this experience apart in Lucknow is its combination with a local favorite – the Taftan Samosa. Imagine a bowl cradling this unique ensemble. The Taftan Samosa, a flaky, savory delight, is gently placed at the base. Over it, a generous layer of balai adds a velvety richness. Finally, the steaming Kashmiri Chai is poured in, melding with the ingredients, creating a harmony of flavors that is both unexpected and delightful. This combination is not just about taste; it’s a narrative of how different cultures and flavors can come together to create something extraordinary. It reflects Lucknow’s ethos – where every dish has its perfect companion, much like the Galawat ke Kebab has its Ulte Tawe ka Parantha, the Nihari its Gilafi Kulcha, and the Namash its Tunki Roti. To experience Kashmiri Chai ka Pyala in Lucknow is to partake in a ritual that goes beyond mere consumption. It’s about embracing the warmth, the history, and the communal joy that food brings in this city. So, on a cold winter evening, as the fog settles over Lucknow, find your way to a street vendor serving this delightful brew. Take a sip, and let the flavors tell you a story – a story of heritage, of confluence, and of the simple pleasures that make Lucknow, well, quintessentially #Lucknow.
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Report from Ground Zero by @Republic_Bharat #CycloneBiparjoyUpdate
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In 2012, when Starbucks launched in India, everyone thought they’d fail Why? Because India is a price-sensitive market But despite being so expensive, Starbucks has become really successful in India Here’s how Starbucks' partnership with Ratan Tata proved everyone wrong:
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Not blueberries.
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🚨 ONDC is the Talk of the Town I’ve shared earlier on offerings & if ONDC can create UPI like disruption for e-Commerce Today, let’s Uncover Practicality & After Effects
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One of the most iconic dishes of Afghanistan´s cuisine: "Borâni Bânjân" (Persian: برانی بانجان). Eggplant with tomato and garlic-yogurt sauce. Elite dish.
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Drumrolls Announcing #ChasingCreativity a weekly podcast where I speak to fab creative folks, about, well, creativity. Where does it come from, what does it entail, what do they do if the well runs dry and much more. On @spotify @ApplePodcasts @bingepods bingepods.com/podcast/chasin…
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Today. 555.
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I would take the non vegetarian food of Gujarat’s Muslims over the non vegetarian food of Delhi. (So shoot me now!) It’s a shame that so few people even know that it exists…
I'm in Ahmedabad's famous Bhathiyaar Galli. The food here is better than Mumbai's Mohammad Ali Road outlets. It's a shame this culture is not promoted.
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if you grew up in India and called canvas shoes for PT period, "keds" --- this is why
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Given that this scam has been going on for so long & so many people have received these messages & that two phone numbers are given I am astonished that the cops have not arrested the perpetrators & busted the racket
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Learnt it was #VadaPaoDay yesterday from @SujitPatil . Had to pull out this foodle of #Mumbai's go-to snack. I illustrated it as a dedication to @TheVikasKhanna and his book Savour Mumbai years ago... read about it all on this blogpost! rushinamunshawghildiyal.blog…
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With fruit that looks a bit like small gherkins or cucumbers, bimbli is a traditional souring agent of choice across various tropical countries that is now making its way from heritage recipes to modern culinary experiments all-over South-East Asia. goya.in/blog/the-many-delici…
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And got to know of the Sindhi tradition of thadri thanks to mother and daughter run home chef enterprise Indie Sindhi who sent me a thadri set yesterday. It’s meant to be eaten the next day.
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How gorgeous is this traditional Modak Paatra (steamer) from @StudioCoppre!
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If you are driving between Bangalore & Hyderabad, you can try some authentic Korean food 🍱 at Penukonda (Kia Factory) - 125 kms from blr airport. There are 3-4 good ones. #roadtrip
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