Red Kidney Beans dumpling in Rich Tomato gravy

Rajma-Chawal is a combination ‘to-die-for’…the best Rajma (Kidney Beans) and Chawal (Rice) can be had at any of the dhabbas alongside the highways all over North India. That is where the truck drivers eat and trust me…it taste divine. My love affair with this typical Punjabi Rajma Curry had started when I had the chance to visit the holy Mata Vaishno Devi shrine in kashmir some years back. I must admit the rajma served in jammu kashmir region of India are also very delicious and famous. If you get a chance to go to Jammu , then don’t forget to…

Falafel Wraps

Falafel is a traditionally Arab food. These fried vegetarian fritters are often served along with hummus, and tahini sauce .They’re also great served with toum a Middle Eastern garlic sauce. According to The Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. When falafel is made the traditional way, is indeed a vegan food; it’s a great source of…

Dahi Bara Aloo Dum – The Quintessential Street Food of Odisha

The millennium city of Cuttack is famous for various reasons – silver filigree work, Historical Barabati fort, Famous Barabati stadium among others. Besides this, Cuttack is famous for one more thing and that is the ‘Dahibara-aloodum’.The name itself conjures up thousands of memories and for anyone who’s everbeen to Cuttack or hails from the same, needs no intro to this legendary street food – Dahi Bara Aloo Dum and Guguni, mostly known as “Dahi Bara Aloo Dum”. “Aloo dum Dahi bara”, A wholesome meal in itself is said to be the staple food of Cutkis, a name synonymous with the…

1st BLOG ANNIVERSARY- CHOCOLATE MUD PIE

Finally my baby has turned 1……yes amazing…..Culinary Xpress has completed one year on this day…24th August,2015. It seems a dream….the year long journey has been wonderful. It is rather incredible to believe that, only one year ago, I embark on this blogging journey, extending my forays into the world of food by learning about technology which is alien to me like CSS and html coding, embracing a new medium through which I could share my love of cooking and photography and, most important of all, embracing a whole new community out there who are just as passionate as I am…

Whole Wheat Paneer Capsicum Galette

A pie is homey. A tart is fancy. And a Galette splits the difference, but is easier than either one. I didn’t even know what a Galette was until this past year or so and now I’m kind of obsessed with them. Galette is a term used in French cuisine to designate various types of flat round or free form crusty cakes.They are pretty simple once you get the habit of making the crust, and you can pretty much bake any fruit or veggie in one of these free spirited pies. Galette which is also called a crostata if you’ve…

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