Indian food blogger

‘Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!”
Dr. Seuss

HIGH Ultra Lounge, BangaloreJust last week I flew down south to Bangalore invited to review High Ultra Lounge, a Brigade hospitality property perched ‘above the world’  at 421 ft at the World Trade Centre. Keeping me good company was Pawan Soni of Indian Food Freak, a thorough gentleman and a man full of food tales! The visit to the property was literally one of being on ‘top of the world‘, fascinating and intriguing!
Bangalore City It was certainly wonderful to be back to the garden city, a city I spent several years of my childhood in, one I visited last in the 1990’s! Bangalore is beautiful. A feeling of nostalgia hit me when I landed at the swanky new airport, gulping in breaths of fresh, cool air. It was good to be back!
Bangalore City The launch of High Ultra Lounge made a visit possible when the hosts generously flew me down for an evening to review their property in the heart of Old Bangalore. What added to the magic was the prospect of meeting the fab bunch of Bangalore food bloggers. I’ve been fortunate to interact with them virtually over the years; a real interaction was full of promise!
Bangalore City From HIGH Ultra LoungeHigh Ultra holds loads of promise. Prime property soaring high above beautiful Bangalore,one of the highest in India {possibly after one in Mumbai}, the concept is dynamic, fun and energetic. If the aim is to get people to sit up and notice this happening place, it isn’t going to be difficult. We had the pleasure of getting a first-hand sneak preview and guided tour of 10,000ft of creativity, the brain child of Nirupa Shankar, Director, Brigade Hospitality, executed under the direction of Vineet Verma, the Executive Director.
HIGH Ultra Lounge Divided into 4 neat areas, well thought out, aesthetically planned, youthful, light, fun, energetic, ‘TIMELESS’ is the word they concur with. Timeless was the thought behind the planning and layout, and it’s been done beautifully. Each area has it’s own character, whether the High View,  High Mix, High Edge {my personal favourite} or the High Dine.
HIGH Ultra Lounge I love the attention to detail, the colour coding, the lighting that can change according to mood and occasion, the avante garde feel that flows through almost effortlessly. What strikes you is the way they’ve been able to seamlessly weave the feel through the entire space. Clever planning ensures that any one area or lounge can be completely secluded or cut off from another. Little things like sound proofing, camouflaged entrances, personalised spaces and relaxed touches are spot on.
HIGH Ultra Lounge Head for High Mix and Guru, the man in charge, charms you no end. Swiftly mixing innovative mocktails and cocktails, he pleases men and women alike. From Guru’s Love Potion to an outstanding Guava Worcestershire sauce concoction, he soon had the crowd eating drinking out of his hands.
High Edge, High Ultra Lounge, BangaloreFrom High Mix we went on to High Edge which was my favourite of the four spaces. With an almost Titanic like appeal, the edge juts out over the city. Done in warm yet searing bright orange upholstery, it is an exclusive lounge with a cover to seat 50 … yet an expandable capacity for many more. I loved the functional seating, the creative use of space the colours, the lighting, the ambiance which makes each area special.
HIGH Ultra Lounge 6Then came the highlight of the evening and we were led to the helipad. Voila! A Valentine Day special, a table for two set out under the stars. Going at Rs1 lakh for the evening, it’s as special as can get, the bright lights of the city 400ft+ below! Here’s the lot of us clicked by the very talented High photographer who shot in pitch dark {but for the candlelight and 1 lamp!}

Ultra High BangaloreIt was finally time for a sit down dinner at High Dine, open air, whimsical,   beautiful surroundings, heady music, wonderful cool nip in the air.  Pan Asian cuisine is  what flavours the menu here. The kitchen is headed by executive Chef Zhang Hao who was a pleasure to interact with, energetic, affable and with infectious energy!

HIGH Ultra LoungeWe were treated to an extensive menu of modern Pan Asian cuisine, delicious in every bite. My favourites included the sweet corn with coriander butter, sweet potato with teriyaki reduction and the grilled tofu with the Korean chili sauce {it was outstanding} as was the crab stick tempura.

HIGH Ultra Lounge

Fresh crabs, melt in the mouth texture and light as air, boy were they good! The fried snapper with thai sauce, and fried chicken with mint and thai basil added to the variety.
HIGH Ultra Lounge The camera was soon abandoned. We chomped our way into the mains. and were treated to a Thai green curry {finger licking good}, massaman lamb curry, fish in laksa sauce over steamed rice or soba noodles. There were generous, well seasoned sides of stir fried veggies, veggies with sambal oelek etc.
HIGH Ultra LoungeDessert was plenty of fresh fruit and a tender coconut ice cream {though I am still quite sure there was litchi in there somewhere}…the texture leaning more towards a sorbet though, yet delicious as can be. There was also Banoffee Pie which was well made and indulgent!

HIGH Ultra Lounge Thank you High Ultra Lounge for the fabulous pre-launch experience. I think you’ve hit the nail on the head with the concept. Before long, this is going to be a must visit destination for anyone headed for Bangalore and Bangaloreans alike. Bravo!!

World Trade Center,
Brigade Gateway Campus,
26/1 Dr. Rajkumar Road,
Malleswaram West,
Bangalore – 560 055
+91 80 4567 4567

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Also find me on The Rabid Baker, The Times of India

“Cuisine is the tactile connection we have to breathing history.History and culture offer us a vibrant living society that we taste through cuisine.All cuisine is a reflection of the society from which it emanates … in the end cuisine is the result of culture”
Clifford Wright

Blue GingerIt’s been a while that the Bloggers Table got together and what could have been a better, more beautiful place than Blue Ginger at the Taj Palace, New Delhi. A beautiful hotel, steeped in culture, a landmark among Delhi hotels. The interiors are enchanting, and the Private Dining Room which hosted the boisterous and chatty group of us, stunning.

Taj Palace, New DelhiBlue Ginger takes its’ design cue from the influence of the French-Colonial aesthetics that still suffuse Vietnamese society. A private dining room seating 12 is located off the main hall. The center-piece is a mother-of-pearl inlayed dining table and a beaded chandelier- amazing works of hand-crafted art in them.

Bento BoxIt was an invite to sample a Business Bento Box Lunch, at the Blue Ginger, the Delhi handle of a series of Vietnamese restaurants the Taj runs in India. A call to experience the brand new culinary journey of the unexplored land of Vietnam at ‘Blue Ginger’, the capitals contemporary Vietnamese restaurant.

Blue Ginger  Executive Chef Rajesh Wadhwa joined us briefly to introduce us to a lessor known cuisine. He spoke about the influences on the cuisine, local, Thai, Burmese and French of course as Vietnam was a French colony. He also spoke about the challenge of incorporating vegetarian food into the menu in India as the concept of vegetarian food is practically non existent in Vietnam.

Blue Ginger The lunch was FABULOUS … though I definitely over ate. We expected to eat out of bento boxes, and that the portions would be controllable! However, the management decided to spoil us and took it upon themselves to have us sample everything the menu had on offer.

Blue Ginger, Taj Palace, New DelhiWe ate non stop, we talked non stop, sometimes guffawing loudly, enjoying the company and the ambiance of the beautiful interiors. Just as well that we were in our own private room which meant we didn’t disturb other patrons with our incessant chatter. First to appear was the amuse bouche, a sweet little bite laced with sriracha that gladdened the heart.Blue Ginger 2 I chose the vegetarian first course as I am a very partial vegetarian! It was brilliant!!  Fried tofu, tangy well balance fresh mango salad and spring rolls. Individual helpings of dipping sauces, lime and a chili mix were on hand and the first course went down in a second.

MenuWe reached out and dug into Sangeetas‘ peppered lamb morsels, served again in salad leaves. It was nice! The salad was common to both courses; maybe the spring rolls too. The grilled chicken was really nice, seasoned delicately and succulent. Never easy to get it so perfect, and Ruchira next to me made neat wraps of it in the lettuce it was served with, expertly dipping into the sauces … making a delicious meal of it.

Blue GingerThe palette cleanser made us swoon … a neat soft melt-in-the-mouth sweet tamarind sorbet! Who would have thought? It was refreshing, teased the palette  and was outstanding! A beautiful new sorbet flavour to consider if you ever have the opportunity. … We marched on to the main course!

Blue Ginger The crispy lotus root was ‘pièce de résistance’ ! It stood out and how. Very close to a well made ‘aloo ki tikki’, it was reminiscent of Delhi’s street food. A crisp outer coating, finger licking good flavours and a sticky sweet and sour sauce that clung on to it! Excellent and worth going for seconds! 

Blue Ginger Then came more food, and more. Lemongrass scented braised lamb shanks, a reflection of the French culinary influence, and were succulent and falling off the bone good! Then, along came stir fried lobster, edamame beans, sticky rice, noodles, spicy vegetable red cari {really nice}.

Blue Ginger It’s never easy to develop a parallel vegetarian course from a cuisine that doesn’t offer anything ‘vegetarian’ but the chef and his team achieved it. A challenge no less, and a result quite remarkable. I think I forgot to mention the baguette! That was excellent too, one of the best I’ve eaten, and once again a reflection of the French touch!

Blue GingerThe dessert brought forward a loud cheer, as we were served petite portions of 3 different desserts. Chocolate Bombe with Coffee Mousse with Amaretto Chocolate SauceLemograss Ice-cream, and Ginger Coconut Caramel Custard. The coffee mousse was really light as air and was dug into first, and then left for the end.

Blue GingerI enjoyed the lemongrass ice cream too … refreshingly different and connecting well to the flavours of the far east. The caramel custard was slightly overbaked as it wasn’t wobbly and light. It was my least favourite of the three. I was happy to return to the coffee mousse.

Blue GingerI have always liked the concept of a bento box. I think it’s a brilliant way to offer a business lunch. With such a varied and well balanced menu, there is enough and more on offer for both vegetarians and non vegetarians at Blue Ginger. The flavours delicate, lilting, caressing and beautifully understated, yet quite intense,  my first ever Vietnamese meal couldn’t have been better. Thank you Blue Ginger for hosting us.

The other bloggers at the Taj Palace that afternoon were
Sid @ Chef at Large
Rekha @ My Tasty Curry
Himanshu @ White Ramekins
Parul @ Shirazine
Sangeeta Khanna @ Banaras ka Khana
Ruchira @ Cookaroo
Mukta @ Bake-a-mania

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Also find me on The Rabid Baker, The Times of India

If you are looking for something specific, please drop me a mail at vindee@airtelmail.in . Alternatively, you can search for a recipe via the search bar in the column on your right or the search box below. Thank you. }


Kumquat Quark Cheesecake with a Date Almond Kumquat Base  {Gluten free}
Coffee Chocolate Mascarpone Layered Cake
Dark Chocolate Kumquat Amaranth Mousse Cakes {Gluten free}
Chocolate Cake with Dulce de Leche
Wholegrain Chocolate Whoopie Pies
Rustic Amaranth Chocolate Cake {Gluten & Grain free}
Pumpkin Pie Spice and Walnut Loaf Cake with buttermilk frosting
Rainbow Cake
Mango Pastel de Tres Leches {3 milk cake}
Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes
Stone Fruit & Quark Mousse Cake
Layered Coffee & Cream Cake
Walnut Meringue and Cherry Gateau
Lime Marzipan Mini Bundts
Bittersweet Chocolate Fallen Gateau Cake
Raspberry Pistachio Roulade {Swiss Roll}
Irish Creme Chocolate Cakes with an Irish Creme Caramel Sauce
Gluten Free Dark Chocolate Strawberry Mascarpone Gateau
Kumquat & Strawberry Tiramisu Charlotte
Tea Rose Fondant Cake {recipes & inspiration from Peggy Porschen & Alex Barker}
Coffee & Vanilla Bean Layered Cake
Lime ‘n Lemon Quark Cream Cake {Philips AirFryer}
Chocolate-Pear Tea Bread {Tea bread form Baking for Friends, Kathleen King}
Almond Raspberry Quark Layered Cake
Petite Iced Cakes-Coffee Cream, Raspberry Cream & Chocolate Cream
Tropical Cream Pie
Oven Roasted Plum & Almond Cakes {Baking With Julia}
Fresh Cherry Quark Cheesecake Pie
Fresh Peach Streusel Coffee Cake
Dark Chocolate Cherry Mousse Cake
Black Forest Cake 2
No-bake Upside Down Mango Quark Cheesecake Pie {#pieformikey}
Plum Almond Ginger Summer Fruit Cake {#baketogether}
Pflaumenkuchen / German Plum Cake with Ricotta & Fresh Thyme
Old Fashioned {Eggless} Layered Chocolate Cake with Balsamic Strawberries & Cream
Ulyana’s Almond Cake {fat free}
Cherry and Matcha Cheesecake Pots
Quark Cheesecake with Fresh Cherry Pie Topping
Strawberry Meringue Chocolate Layer Cake
Biscuit Joconde Imprime/Entremet … Strawberry & Chocolate; Espresso & Chocolate Daring Bakers
Chocolate Almond Orange Gateau
Eggless Cake – Vanilla Chocolate
Eggless Cake – Chocolate Walnut
Eggless Caramel Cream Refrigerator Cakes
Garam Masala Fruit Cake, 2010
Lavender Chiffon Cake with Whipped Lemon Curd
Strawberry Quark Cake
No Bake Strawberry & Quark Cheesecake
Espresso Coffee Cream Cake
Quark Mousse Cake with Roasted Balsamic Strawberries
Strawberry & Vanilla Bean Mascarpone Cake
Chocolate Buttermilk Pound Cake
Lime Buttermilk Pound Cake
Chocolate & Vanilla Swiss Swirl Ice Cream Cake {Daring Bakers}
Mango Vanilla Bavarian Cream Cake
Swiss Black Forest Cake {Rose Berenbaum}
Ottolenghi’s Carrot Walnut Cake
Strawberry Cake with Quark &Mascarpone
Tartine’s Zucchini & Orange Marmalade Tea Cake
Red Velvet Cake Roll with Strawberries
Apple Strawberry Pie Cake with Dried Fruit
Mini Manque Pear Cakes with Black Grape Compote
Mini Chocolate Cakes with Nutella, Mascarpone & Fresh Fruit
Gâteau à l’Orange
Apple, Cranberry & Praline Cake
Strawberry Bavarian Cream Cake
Fresh Ginger Cake {David Levobitz}
Lavender Mascarpone Cake
Cinnamon Buttercream Autumn Cake {with demo video for frosting} / DB winner
Roasted Plum & Brown Sugar Cakes
Chocolate & Strawberry Mascarpone Cake for Pink October
Coffee Chocolate Chip Pound Cake
Dobostorte {Daring Bakers}
Almond Nut Torte with Quark, Peaches & Plums
Chocolate Genoise Cake with Mocha Mascarpone
Peaches & Cream Cake
Chocolate Meringue Strawberry Cream Slice Cake
Roasted Plum & Soft Brown Sugar Cakes
Praline Pumpkin Pie
Dobostorte {Daring Bakers}
Almond Nut Torte with Quark,Plums,Peaches
Chocolate Yogurt Cake
Yule Log Daring Bakers
ChocolateWalnut Torte
Nutmeg Pound Cake
Tangy Fresh Lime Cake
Orange Olive Oil Cake
Date & Walnut Loaf
Black Forest Gateau
Pear Tart with Almond Cream
Vanilla Mascarpone Cream Hearts with Dried Fig & Orange Compote
Apple and Black Grapes Bande Aux Fruits {Book Review for BloggerAid : INDULGE – Claire Clark}
Dark Chocolate, Ricotta & Ginger Tartlets with Poached Pears {Paper Chef }
Ginger Lemon Grass Creme Brulee {Taste of Yellow}
Plum & Dried Black Grapes Frangipane Clafoutis
Coffee Chocolate Chip Pound Cake
Traditional Steamed English Pudding {from Indulge – Claire Clark / Daring Bakers}
Fresh Fig & Frangipane Buckwheat Tartlets
Peach Pistachio Ricotta Cheesecake Tart
Vanilla Almond Frangipane Plum Tart
Le Fraisier … but with mangoes {Daring Bakers}
Apricot & Plum Cobbler {SRC}
Peach, Plum & Apricot Streusel Crumble {Fine Cooking}
Stone Fruit Tea Cake
Gateau Aux Pommes {Comforting Apple Cake}
Nutella & Fresh Cherries Chocolate Tart {SRC}
Strawberry Meringue Tart with Walnut Shortbread Crust
Quarkauflauf / Quark Casserole with Balsamic Strawberries


Red Berry Crumbles
Pumpkin Custard Pie {Gluten & Grain free}
Ginger Lemon Crème Brûlée
Dark Chocolate & Kumquat Creme Pots
Date,Walnut & Prune Chocolate Truffles
Seedy Savoury  Canapes with Chicken
Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce
Creme au Chocolat Shots {No bake}
Strawberry Apple Crumble


Eggless Almond Honey Wholegrain Cookies {eggless}
Wholewheat Doily Cookies
Wholewheat Chocolate Pretzels
Wholewheat Gingerbread Men
Amaranth Dark Chocolate Brownies
Wholewheat Dark Chocolate Brownies {with olive oil}
One Bowl Milk Chocolate Brownies {Baking for Friends, Kathleen King}
One Bowl Wholewheat Almond Cocoa Brownies {Alice Medrich}
Not Quite Anzac Cookies
Crackers – Seedy Savoury Crisps & Canapes
Pebbly Beach Fruit Squares
Cherry & Peach Oat Crumb Bars
Chocolate Chip & Tart Cherry Cookies {SRC}
Chocolate Almond Olive Oil & Whole Wheat Biscotti
Whole Wheat & Oat Chocolate Chip Cookies

Toasted Walnut Linzer Cookies with Strawberry Filling
Decorated Sugar Cookies (Daring Bakers}
Chocolate Almond Biscotti {David Lebovitz}
Coffee Chocolate-chip Cookies
Chocolate-chip & Buckwheat Cookies
Double Chocolate Espresso Biscotti
Chocolate-chip, Cranberry & Walnut Sconies
Fresh Ginger Chocolate-chip Cookies
Pink Peppercorn & Chocolate-chip Shortbread
Meringue Ghosts for Halloween
Neiman Marcus Chocolate-chip Cookies
Oat, Cocoa & Walnut Cookies
Iced Shortbread Cookies for Easter
Nut, Seed & Raisin Biscotti {101 Cookbooks}
Tuiles {Daring Bakers}
Candied Ginger & Tangerine Shortbread
Herb Cream Cheese Crackers
Nibbly Buckwheat Chocolate-chip Cookies {101 Cookbooks}
Oat Walnut Wafers
Double Chocolate Oatmeal Cookies
Multi Grain Canapes with Fruit Topping
Coffee & Chocolate-chip Biscotti
Poppy & Lime Cookies
Sunflower Oatmeal Cookies
Mixed Berry & Nut Clusters
Mocha Chocolate Morsel Cookies
Black Sesame Shortbread
Chunky Cornmeal Pistachio Cookies
Coffee & Roasted Almond Biscotti
Gingerbread Men Cookies
Malted Oat & Pistachio Cookies
Chocolate-chip Pistachio Cookies
Bar Cookies
Healthy Oatmeal Walnut Cookies
Coffee Walnut Cookies
Almond Shortbread
Four-in-One Cookie Dough
Savoury Cheese Cookies
Christmas Tree Hanging Cookie Ornaments
Spicy Cinnamon Shortbread
Orange Shortbread Cookies
Christmas Cookies
Lime Shortbread Cookies
Stained Glass Cookies<


Wholewheat Plum Frangipane Galette
Dark Chocolate Orange Eggless Yogurt Cheesecake
Cherry Yogurt Tart
Momofukus (in)famous Crack Pie {Daring Bakers}
Savoury Chicken Galettes {Pastry from Baking with Julia}
Empanada Gallega {Daring Bakers}
Filled Pate a Choux Swans
Plum Tart with Walnut Frangipane
Rustic Peach ‘n Plum Summer Galette
Baklava with Phyllo from Scratch {Daring Bakers}
Cherry Phyllo Pie {Phyllo from scratch}
Vol-au-vents {Puff Pastry / Daring Bakers}


Macaron à la Peaches et Crème
Vanilla Macarons with Quark, Kirsch and Tart Cherry Filling
Black Sesame Macarons with a Fresh Cherry-Dark Chocolate Ganache
Donna Hays Strawberry & Vanilla Macaron Trifle
Spring Macarons with Fruity Fro-Yo Filling
Hibiscus Macarons with Lavender-Hibiscus Mascarpone Filling
French Macarons with Daring Bakers
Chocolate Macarons with Pistachio Buttercream
Savoury Macarons with Quark Cheese Filling
Matcha Macarons with Mascarpone & Brandied Cherries


Strawberry & Cape Gooseberry Quark Mousse {GF}
Dark Chocolate Nutella Kumquat Pudding {Gluten free}
Buttermilk Vanilla Bean Panna Cotta with Balsamic Strawberries
Coffee Panna Cotta
Tropical Coconut Milk Rice Pudding {with dragon fruit and rambutans}


Strawberry Quark Ice Cream {eggless}
Plum Ice Cream {eggless}
Peach Mango Low Fat Ice Cream
Mulberry Strawberry Buttermilk Sorbet
Strawberry Basil Frozen Yogurt
Mango Frozen Yogurt
Roasted Peach & Plum Ice Cream
Strawberry, Fresh Mint & Lime Sorbet
Strawberry Mascarpone Ice Cream
Mango Ice Cream Swiss Roll
Dark Chocolate Ice Cream
Plum, Cherry & Black Cherry Conserve Ice Cream
Roasted Peach & Plum Fro Yo
Peach-Ginger & Plum-Vanilla Granita
Plum Fro Yo Popsicles
Fresh Cherry Fro Yo
Strawberry & Cape Gooseberry Pink Peppercorn Fro Yo
Spring Macarons with a Fruity Frozen Yogurt Filling
Creamy Mango Ice-cream
Peach Mango Ice Cream
Mango Kulfi
Saffron Pistachio Yogurt Ice Cream
Roasted Peach & Plum Ice Cream
Indian Berry / Phalsa Fro Yo
Mango Peach Low Fat Ice Cream
Chocolate & Vanilla Swirl Ice Cream Cake
Strawberry Fro Yo
Saffron Pistachio Cardamom Kulfi


100% Whole Wheat Bread 
Easy Same Day Focaccia
Millet & Whole Wheat French Fougasse
Chocolate-Pear Tea Bread {Tea bread form Baking for Friends, Kathleen King}
Empanada Gallega {Daring Bakers}
Ottolenghis Focaccia
Roasted Garlic Focaccia
Almost No Knead Baguettes
French Fougasse with Ricotta, Walnuts & Romesco


Almond Chocolate Chip Cupcakes …{ & feature on Femina}
Almond Cupcakes with Salted Caramel Buttercream
Espresso Chocolate Chip Cupcakes
Chocolate Matcha Olive Oil Brownies
Chocolate Cherry Muffins
Cappuccino Buttermilk Muffins


Popped Amaranth Pomegranate Parfaits
Spicy Vine Tomato Relish
Minty Chickpea Yogurt Parfaits
Savoury Chicken Galettes {Pastry from Baking with Julia}
Creamy Chicken Pasta Bake
Warm Broccoli Salad
Empanada Gallega {Daring Bakers}
New York Style Bagels {same day bagels}
Ricotta Lasagna Tart {101 Cookbooks} Featured on Saveur.com Best of Blogs
40 Garlic Chicken Al Mattone
Chicken Paillard Fried in Cumin Butter {Moorish}
Peter Reinharts Pizza Dough {101 Cookbooks}
Truly Tender Meatballs in Rich Tomato Sauce {Food 52}


Aditya Bals Butter Chicken
Aditya Bals Punjabi Chole
Papdi Chaat {Indian Street Food}
Bhel Puri {Indian Street Food}
Kathci Biryani / possibly Hyderabads most famous biryani {Pratibha Karan}
Butter Chicken {adapted from Monica Bhide}
The Original Butter Chicken
Nalli Gosht 2 {my adaptation}
Aaloo Gosht/ Lamb Curry with Potatoes
Green Chutney Chicken Curry
Nalli Gosht / Lamb Curry on the Bone
Chicken Tikka Masala
Yakhni Pulao { Lamb and rice in a lamb stock}
Indian Summer Chicken Curry
Roghan Josh … a passionate curry
Chicken Reshmi Kebabs
Tamatar Gosht / Simple home style lamb curry
Gobhi ki sabzi / Stir Fried Cauliflower
Gosht Do Piaza / Lamb with Double the Weight in Onions
Chaapein / Grilled Lamb Chops
Indian Style Chicken Wings {Monica Bhide}
Chicken Curry in a Hurry {Miss Masala}
Khameeri Roti / Indian Flatbread
Tandoori Roti / Flatbread
Naan Bread
Lamb Shami Kebabs
Chicken Shami Kebabs
Indian Chapati/Flatbread Wraps
Paneer-e-Dhungaar / Smoked cottage cheese in a tomato gravy
Dal Makhani /Creamy black lentils
Rice Kheer/Indian Rice Pudding {Eggless}
Khade Masale ka Korma / Chicken Curry with Whole Spices
Gosht Kali Mirch / Spicy Lamb Curry in Black Pepper
Chicken Mince Cocktail Samosas
Apricot Chutney
Honey Chicken Kathi Kebabs
Kashmiri Lamb Meatballs in Gravy
Saffron Kulfi / Frozen dessert


Easy Lemon Curd
Vanilla Bean {All about vanilla beans for Foodbuzz 24 24 24 & an Interview with Aran Goyoaga of Canelle et Vanille}
Home Made Marzipan
Soft Cheese – Quark, Mascarpone, Ricotta, Cottage Cheese
Red Harissa {Moroccan chili sauce from Moorish}
Sriracha Style Sweet Chili Sauce

Recipes with Quark Cheese

Strawberry & Cape Gooseberry Quark Mousse {GF}
Chocolate Quark Mousse Tartlets in Almond Pastry {eggless}
Apple Strawberry Basil Hand Pies
Vanilla Macarons with Quark Kirsch & Tart Cherry Filling
No Bake Upside Down Mango Quark Cheese Pie
Quarkauflauf – Quark Casserole with Balsamic Strawberries
Gluten Free Strawberries & Quark Layered Cake
Strawberry-Tangerine Quark Panna Cotta with Oatmeal Florentines
Crostata with Quark & Apples
Quark Mousse Cake with Roasted Balsamic Strawberries
Quark Mousse with Roasted Balsamic Strawberries {Vegetarian}

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