He hosts ashowCHAKH LE - INDIA where Aditya hits the road less travelledinto the unexplored, and forgotten pockets of India in his hunt for authenticflavours
Afterthataddwater in the mixture in order tomake it pastyand smooth. Salt-Totaste. Firstly start by taking bowl and in that put flour, baking powder, andsalt, crushed red pepper, and mix it well
When I first startedreading her blog, I imaginedKavito be older and much closer to my age, but when I spoke with her, I realizedthat she is still in college andalready cooking so much that I at her age could only have even imagined in my wildest dreams
Later, I discovered that we could make it asastarter without the gravyand so whenever I was in search of comfort food, PaneerTikka is on the top of my list (it is just edged out by HaraBharaKababandDalTadka which areat the top of the list)
I still remember him introducing the world of Awadhi cuisine to me by talkingabout it freely, about the food he made, andhow it was different from the rest
HowtoMake Pindi Chole. Donnawantedtomake “almostblack” Chole and there were many suggestions including the traditionalrecommendations of using tealeaves, amlaand iron vessels
The entire journey of MasterChefIndiawas fun and lot of learning, though quite melodramaticat times unlike MasterChefAustralia, but I guess allIndianrealityshowshavea lot of melodrama in it togain TRP
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