Masala Chick Peas Sundal

Hey there! Those 2 visitors of mine, that still have hope that I might've posted something new :-)

So, I've done some introspection and realized that the reason for me not blogging is the pressure on getting hits and hence the need to shoot great pics, and socialize this on various sites. In all this time that I haven't blogged, I realized that I search my blog for various recipes that I wanted to make one more time! That was the eureka moment for me! I wasn't enjoying food photography, and I was pressurized into taking good food shots! So...

The Meal Algorithm V2.0 will not attempt at any of those above items! Am not going to be bothered about the various sites and my photo getting listed there. In fact, I might not even shoot with my SLR anymore. Phone camera, Insta with tags for me to be able to search them, Tweet at the same time to let interested folks know, and last and least, if you are interested, you can subscribe to the feed which will send you the post as soon as I post it.
This means that I only have to write down the ingredient list, shoot with my phone camera and post it on this blog and Insta. I should be good and done! Lets see how long it lasts! :)

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Rivaayat, a revival

That is the theme of the food festival running at Kanak, Trident Hotels, Hyderabad. This is a revival of traditional recipes and styles of cooking, intended to take you on a trip down the memory lane, to remind you of the food cooked in your family kitchen. That’s how I felt as I was sampling some dishes here.

 

One thing that I always notice at 5-star restaurants or food festivals is how vegetarian food is taken for granted. There are just one or two dishes in the menu for vegetarians, and almost of them are either corn or paneer based. One of the main reasons I stopped enjoying food in restaurants around Hyderabad is that I stopped finding stuff that interested me, stuff that I’d love to eat and lick my fingers after eating. Well, I had that experience here, at Kanak.

High-Tea at Vivanta by Taj, Hyderabad

Vivanta by Taj, Hyderabad has started a new high-tea buffet at The Grill, every evening. This menu boasts an array of dishes , some native to Hyderabad, and some staying true to the British High-Tea dishes.

The Irani chai here stays true to the Hyderabadi style of tea, milky and sweet. This goes along well with the spread of petite bites of sandwiches and éclairs. The restaurant also boasts of a wide spread in teas, for the tea-lovers.

Khasa Dastarkhwan at Kanak, Trident Hyderabad

A Mughlai Culinary Experience was what we got at Kanak, Trident Hyderabad, where myself and my friend, Arundati of Escapades fame had the opportunity to dine. We were there to taste the fare the restaurant presented for Khasa Dastarkhwan, which ended on Jan 28, 2015.

Worry not, am told most of the dishes that were made especially for this food festival are going to be on the menu, so there is hope for all of us to taste this awesome food again!