The Koshy’s Parade – The Mystic Café

BY DR KAUSTAV BHATTACHARYYA ‘There’s a natural mystic blowing through the airCant keep them downIf you listen carefully now you will hear.’Bob Marley, The Natural Mystic At a recent Indo-Anglian poetry event I reminisced about the dreamy-eyed, youthful, indulgent days sauntered away at a Bangalore lanmark café, The Parade Café or the Koshy’s. My serious dabbling with Indo-Anglian poetry of the Dom Moraes, Nissim Ezekiel … Continue reading The Koshy’s Parade – The Mystic Café

Bandhakopir Dalna

Ingredients 1.  Bandhakopi or Cabbage (1 large chopped) 2.  Potatoes (3 potatoes medium pcs) 3.  Onions (2 cups sliced) 4.  Tomatoes (2 medium chopped) 5.  Garlic (5-6 cloves) 6.  Ginger (1/3 inch slice) 7.  Green Peas (1/2 cup) 8.  Whole Jeera (1 tspn) 9.  Jeerey or Cumin Powder (1 tspn) 10. Dhoney or Coriander Powder (1 tbl spn) 11. Fresh Green Chilli (3-5 pcs) 12. Bayleaf … Continue reading Bandhakopir Dalna

Mango Festival

BY JYOTSNA KAUR HABIBULLAH The luscious taste of freshly plucked mangoes, the breath-taking view of trees overloaded with mangoes accompanied by the soft, fresh fragrant breeze are all a perfect component on your summer weekend to-do list. This Sunday, 26th June 2022 enjoy mother nature at her best at a Mango orchard visit. Celebrating 10 years of the Mango festival which was conceptualised by me. … Continue reading Mango Festival

Of A Royal Women’s Day Celebration

CSM STAFF WRITER The world is opening up slowly with the Covid-19 pandemic appearing to wither off. (Touchwood, I do not want to jinx this). With these relaxations, one of the first public events to open their gates for the public again was the International Women’s Day celebrations. The city listings were brimming with offers, welcoming the guests to step outside for the taste of … Continue reading Of A Royal Women’s Day Celebration

Shahi Paneer

Shahi Paneer is a curry native to the Indian subcontinent. For its creamy base, the dish gets its name, ‘Shahi’ from the Mughlai cuisine. And the term ‘Paneer’ is derived from the Persian word for cheese. It is traditionally savoured with Indian bread- naan, roti, or kulcha. Ingredients For curry: Tomatoes- 4, chopped Onion- 1, chopped Cinnamon stick- small Bayleaf- 1 leaf Garlic cloves- 8 … Continue reading Shahi Paneer

Beetroot Curry

Ingredients 1 tbsp vegetable oil 2 onions, very finely chopped 2 tsp yellow mustard seeds 3 tbsp madras curry paste 1 kg (peeled weight) raw beetroot, peeled, halved and thickly sliced 1 green chilli, halved lengthways 400g tin chopped tomatoes 3 tbsp ground almonds 4 tbsp low-fat natural yogurt, plus extra to serve basmati rice, to serve (optional) Method STEP 1 Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until … Continue reading Beetroot Curry

Jersey Royal Mumbai Potatoes

Ingredients Jersey Royals or new potatoes 800g, halved or quartered garlic 4 cloves, chopped ginger a thumb-sized piece, chopped plum tomatoes 4, chopped vegetable oil 2 tbsp cumin seeds 1½ tsp black mustard seeds 1½ tsp ground turmeric 1 tsp red chilli 1, deseeded (if you like) and thinly sliced garam masala 1 tsp coriander a small bunch, roughly chopped lime 1, wedged to serve Method STEP 1 Cook the potatoes in a large pan of lightly … Continue reading Jersey Royal Mumbai Potatoes