Blog Event | DMBLGiT Apr 2015 … ‘Does My Blog Look Good in This’. It’s back! #foodphotography #contest

“Food photos are never just about food. They’re equally about people, landscapes, capturing moments, and a sense of place.”
Penny De Los Santos

Dulce de leche bundt cake There’s something about food photography that makes the heart skip a beat. It’s a truly rewarding experience, a visual delight, an instant connect. The immense sea of talent that food blogs now offer hits the ball out of the park. It fills me with pleasure to have the privilege of hosting this months DMBLGiT, a food photography contest, on PAB.

DalsDMBLGiT – short for Does My Blog Look Good in This, is a community run food photography contest that was established in 2005, 10 years ago. It’s a one of its kind contest that is hosted by different food bloggers every month and is judged by outstanding food photographers who love DMBLGiT. I still remember the shock at picking up a badge many years ago while timidly blogging in my little corner of the world. That was a post in November 2008. It’s really been a while…

dmblgit_blue dec2008 In 2014, Neel @ LFP “acquired” this food photography contest from Andrew who was running this contest for several years. I’ve known Neel for several years, and was thrilled to catch up with him in Bangalore last year at the IFBM. He has done more for food photography than anyone can imagine to ‘capture’ food in frame! DMBLGiT was relaunched last month … and the announcement filled me with nostalgia. It was but natural that he would revive DMBLGiT some day!bundts 800 It’s a simple contest. Photographs are reviewed by a panel of judges, who score them in three categories: edibility, aesthetics, and originality. The host {me in this case} then compiles the scores to determine the winners. I have invited 3 food photographers I admire to be part of the panel this month.Mulberry fro yoThere is the very talented Bulgarian born Sophia Terra-Ziva from Sydney whos work I hugely admire. She has a very clear perspective, plays with colours beautifully and has won several food photography awards. Her frames tell a compelling tale, her energy amazes!

Our second judge is the sweet and uber talented Ludmila Slokoski, coincidentally again from Bulgaria and based in Sophia. She is the author of one of Bulgaria’s most popular food blogs Salted Lemons which reflects her love for the tastes and colors of great food. The last two years Ludmila has been working as the editor-in-chief and photographer of BBC GoodFood Bulgaria magazine.

… and last but not the least, our third judge is Neel who really needs no introduction as he is the force behind resurrecting this beautiful DMBLGiT concept! Neel is also the star {with his better half G} who has successfully run Learn Food Photography for the past so many years. From an old Russian 35 mm film camera, Zenit, to plugging in his memory card, Neel, the hobbyist photographer and professional engineer, is living a dream life!

 Food Styling @ PABThe specific things the judges will be looking for are as follows:

Aesthetics: composition, food styling, lighting, focus, etc.
Edibility: “does the photo make us want to dive in and eat the food?”
Originality: the photograph that catches our attention and makes us want to say “wow!”, displaying something we might not have seen before.
Overall Winner: top overall scores in all three categories combined.

Vine tomatoes with LFP There are three overall winners for photographs with the highest point totals in all three categories combined, and one winner in each of the three individual categories. So… ready to participate? To participate simply email me your best photograph you took in Mar ’15 using the submission instructions below.

How to Participate – Photo Submission Requirements

  1. Send your photos at an attachment to dmblgit[at]learnfoodphotography[dot]com with Subject “DMBLGiT April 2015″
  2. Include this information in your photo submission
    1. Your full name
    2. Your blog name and URL
    3. Title of your photograph
    4. URL to blogpost where submitted photo is posted
    5. Agreement from you agreeing to let us display your photo on host website, learnfoodphotography.com and DMBLGiT contest gallery. We won’t use your photo for any other purpose outside DMBLGiT.
  3. Important: File format needs to be jpeg format and longest size should be no longer than 500 pixels. This means for horizontal or landscape format max 500 px width and for vertical or portrait format max 500 px height.
  4. Photo must not have any text.

General DMBLGiT Contest Rules

  1. Only one entry per person. One photograph. No diptychs.

  2. This photo should be taken and posted in the month of Mar 2015.

  3. This goes without saying but well … you must have taken this photograph and should have copyrights to this photo.

  4. Entries must be received by Apr 20th at midnight I.S.T (Indian Standard Time) using all requirements described in the photo requirements section.

Food Styling @ PABDon’t miss a post
Also find me on The Rabid Baker, The Times of India

Food Diaries | DALS THE WAY TO GO … 3 Quick Dal Recipes Made With Less Water

“If you take more of your protein from vegetable or plant-based foods, good studies have shown that you will live longer.”
Professor Jeya Henry

Dals, 3 Quick Dal Recipes Made With Less WaterThe pure comfort of that bowl of dal, the nostalgia engulfs me each time I smell the aroma of onions being fried in clarified butter. Such is the power of food, and in my opinion, these protein rich dals / lentils offer deep deep comfort in every bowl. The humble khichadi is the meal on the go at our place, with dollops of home made yogurt and kumquat green chilli pickle. Did I forget a liberal drizzle of ghee? Yes please!

DalsLiving in India, dal was synonymous with meals when we grew up. From the bowl that I loved, to many that I didn’t, the dal journey has come a long way. There was dal served on the many long train journeys from Delhi to Bangalore as we were growing up, to diluted iquidy dals served in the Officers Mess where we dined often. There was the piquant luxurious ambi wali dal in UP during the summer. Working at the airport in the late 1980’s saw many a midnight meal after flight departures at dhabas that dotted the vicinity. Nothing could beat the comfort of that dhaba dal with the fresh tandoori roti. Pure magic. As always, dhabas in India never disappoint.

Dals From the dhaba to Bukhara, as small bowl of Dal Bukhara and there is born another memory. This one is a truly indulgent dal, one which is a  tradition in itself, a dal simmered over slow coal fires all night long, a world renowned dal. My memories of this dal go back to the late 80’s and early 90’s … the taste lingers on.

DalsThat’s the power of food, and the power of dal. Yet another dal milestone came by way of home science in school. We mastered the Moong Dal with Spinach, and post marriage this was the only dal I cooked, day in and day out. It’s the only one I was confident about. I am sure the house was FED UP with my lack of creativity but no one said a word. The only other alternative I offered was Moong Masoor Dal, a quick 5 minute dal that my mother often made. I still make that a lot. I love the flavours. A tadka of zeera, garlic and hari mirch complete it.

DalsNow my dal repertoire has grown with many years of food blogging and traveling across India. I love the pure comfort of dals from Uttar Pradesh to the genius use of dals down south. Every part of India celebrates this macro nutrient or power house of protein in their own special way. From a finger licking good haleem, to a Parsi dhansak, to moong dal dhoklas and cheelas, the more you indulge in this cheapest form of protein the better. Dress it up, sizzle it, grind it to perfection, simmer it to luxury, or soak it into a salad, DALS THE WAY TO GO!

DalsTo mark World Water Day, I’m here with Tata I-Shakti dals to serve you three easy dal recipes that require minimum water to wash since they are unpolished. They cook faster too. The recipes use very little water in ingredients. One simple salad inspired by a typical Koshambri a dear friend made a few months ago, though his was with carrots, radish and peanuts. DAL 3 ways with Tata I-ShaktiThe bhune masale wali masoor dal is an old UP favourite which has been stepped up using seasonal greens, rocket in this case, as I have it growing in abundance. The peppery leaves add interesting flavour to it, and reduces the requirement for extra water. The third is a really quick coconut based dal chutney that I learnt when I was in Bangalore recently.

DalsAll these recipes are dal based, so naturally protein and fibre rich. With their high fibre content, pulses lower cholesterol levels and protect the heart. They are also an important source of iron and vitamin B in a vegetarian diet.  Pulses are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fibre. According to the World Health Organisation, dals are a healthy substitute for meat, which has more fat and cholesterol.

DalsDo you have a favourite way of doing dal? I’d love to know.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Feature | Walking through the streets of Old Delhi on a cold winter morning #winter #food #props #delhi

‘Food is not rational. Food is culture, habit, craving and identity.”
Jonathan Safran Foer

Old DelhiThere can be nothing better than an impromptu walk through the streets of Old Delhi on a cold winter morning. Unplanned turned out even better. One day, a couple of weeks ago, I tumbled out of bed feeling restless and tired of work. The cold had been getting to me, work progressing slow and somewhat unsatisfactory! I needed a fix, and for me it was an instant decision.

Old Delhi With Mr PAB away in HKG, it was a free day. I literally tumbled out of bed into a very foggy and cold morning. Then bitten by the familiar addictive ‘old delhi bug‘ once again, within the hour I was on a train into the beautiful old city. The experience is always enriching, and to my delight, I found this impulsive visit an eye opener.Old Delhi 3For me, Purani Dilli or Old Delhi, or the walled city too as it is sometimes called, is synonymous with two things. Prop shopping is the big bait for the incorrigible prop collector that I am. And obviously, some of the best places to eat in Delhi is the other. It’s the ambiance that charms you, tempts you to go back over and over again – the flavours, the sights and sounds, the cacophony!

Old Delhi No North Indian food is complete without sweets, and the streets of the old city do not disappoint! Having never been to Old Delhi during the peak of winter, I was elated to dive straight into a light, airy and heavenly bowl of the elusive Daulat ki Chaat. Pure love!! It was everything Pamela Timms wrote it to be in her beautifully written book on Old Delhi – Kheer, Korma & Kismet! In the back of my head, the pages of her book turned, one by one. So much connect. Felt like kismet.

Old Delhi A quick chat with the gentle, sweet salesman and a few quick clicks later, I set off towards Jama Masjid. I wandered down the street which is home to some of the best restaurants in Delhi that offer old world rustic charm. Fresh, artisan food, aromatic, as spicy as you like it, flavours hard to find elsewhere. It was early and I wasn’t hungry for a meal, so just took in the flavours wafting through the air while lunch was being prepared. No sense of urgency at all, a languid charm, a nip in the air, lots of tea brewing everywhere..

Old Delhi Like most restaurants in Delhi, there is plenty of choice on offer here, though mainly North Indian cuisine. Since I was alone, I had plenty of time to take it all in. One place that caught my eye was a tiny little eatery offering Wazwan, Kashmiri cuisine. The tables already full with folk enjoying a late breakfast or an early lunch perhaps, the restaurant owner, an old man, was quite happy to chat with me. Old Delhi We talked about Srinagar since I had been there just last year, typical dishes {goshtaba, rajma, haaq, tabaq maaz, rogan josh}, that they cook everything on the first floor, how people come from far and wide to eat their food. I was really tempted but alas, with no appetite, instead opted for a nice cup of Kashmiri Namak Chai {salted tea}. What a revelation. Salty tea … deep, earthy, warming. Almost soup like! The best part was that the old man refused to take money for it. And that stunning samovar… a thing of everlasting beauty!

Old Delhi The samovar reminding me of why I was here, but sadly the shop I went in search for was shut. Quite disheartened, I hailed a rickshaw back to Chawri Bazaar and reluctantly stopped at a random copperware shop. Must have been my lucky day as the owners were more than happy to oblige! I returned giddily happy with stuff I fell in love with, stuff they couldn’t understand why I was so happy to buy. Once cleaned up, it shone. And how!!Old Delhi , food propsSpirits revived, it was another rickshaw ride again, this time to Khari Baoli as I had a promise to keep. Since it was past noon, the market is packed. Being Asia’s biggest spice market, trading is at a frenzy. The crowds carry you along, and it’s easy to get lost in all this mayhem. Visit it during winters as in summer the crowds can be pretty overpowering if you know what I mean. Bought some enamelware for a friend, some dry fruits that are always a part of the shopping list, took in the sights, sounds and smells… then very satisfied headed back to the train station. It was time to go back.

Old Delhi With a head full of memories and a bagful of goodies I reached home cold, exhausted but so so happy! I love any trip into the old city. The next trip will be on an empty stomach and with friends. The charm beckons you, the aromas call your name … kormas, rotis, rusks, sewain… it’s a food paradise. A food prop paradise too if you are lucky!

Don’t miss a post Also find me on The Rabid Baker, The Times of India