Home-made tandoori roti

For many weeks, I wanted to make tandoori roti at home, in the same way as my mother made once upon a time. For all those familiar with this kind of Indian flatbread, it’s normally (at least these days) available only in restaurants and made in traditional, under the ground, clay tandoors (ovens). As a…

Green chicken

This is the Green Chicken!  A kilo of chicken, chopped into small pieces, green chilli, coriander, some mint, green onions and the usual salt to taste. Of course, to give it some more spice, I threw in half a teaspoon of black pepper powder as well. Chop a bunch of onions, the green chilli (a…

A-maizing!

Our gardener had no clue and neither did we – but a friend, who is a senior official at one of Bahrain’s premier plant nurseries, was adamant we plant sweet corn in our little garden this summer. “Little grows in these parts this time of the year, but you’re sure to have plenty of sweet […]…

Basil and more

One of the first things we did when we started out ‘populating’ our little garden was growing basil. And, since then we have gotten used to throwing in a couple of basil leaves in everything we cook at home. Besides, of course, the flavour, the leaves bring about a different colour to any dish. The…

Dhaba times are back

We’ve finally found in Bahrain what we’d been missing for so many years – a Punjabi Dhaba – or a traditional roadside eating place – so popular all over India, particularly in Punjab and along the highways. Food at these rather rustic places is the basic – just a couple of vegetables, may a meat…

Spinach and mushroom casserole

This was prepared by Asveen – rather quickly – after the customary “what’s for dinner” question asked ever so often. This time, however, I threw the ball back in her court with “you make” for an answer! Though my contribution was only chopping the garlic, I took a look at what was going on. Take…

Friday traditional breakfast

This is perhaps Bahrain’s most famous ‘Friday-breakfast’place. Emmawash Traditional Restaurant in Budaiya is so busy, at times one has to wait an hour before getting a place to sit. The fare is rather ordinary – scrambled eggs, with and without tomato, or potato, or onion; lentils, chickpeas, spring rolls and, of course, the traditional Bahraini…

Slow – and tasty!

Tried my hand at making the traditional Punjabi Chicken Curry – in a slow cooker, and with a tangy twist! The deal is simple. For a full (1000 gms) chicken, take two large onions, two large tomatoes, four large green chilli, three cloves of garlic and a table tennis ball size of ginger. Coarse chop…

Revival

I am now in the process of reviving this blog that I began three years ago but stopped somewhere this time in 2015. However, in addition to putting in an occasional recipe, I will also have pictures of food, mostly cooked at home, along with some reviews of restaurants we eat at.

Methi and Milk Chicken

It’s been quite a while that I have cooked anything to make these pages but this evening I thought this deserved to find some space. This methi (fenugreek) and milk concoction, with a few chicken pieces thrown in, is the perfect dish to take away that boredom and an unwillingness to get into the kitchen….

Authentic Indian Flavour

We tried out a new branch of perhaps Bahrain’s only authentic Indian restaurant – Lanterns – which has just opened on the famed Food Street. Great food, as usual – and great ambience – much like the other two branches – in Budaiya and Adliya.  And, yes, the food was delicious – the grills, the…

Not That Old!

Spotted in Manama. Wonder if it’s really “old”! Doesn’t look like it from the signeage except for the vintage “Pepsi Cola”!