Hello and welcome to my blog. I am from Chandigarh, 'Chandigarh sher di kudi' who has been living in New York, the Big apple for ten years. Like any Punjabi, maanh de hath di roti yaad aundi ae. Here I am, bringing to you the very familiar, very homely, very Punjabi recipes in New York. It requires Indian spices, translation of Indian vegetables and understanding Indian cooking. Coz believe it or not, not everyone has the same palate. In addition to the recipes, we will talk about ingredients, spices and curries and how to identify different tastes. Shall we begin!!
The fine print:
- In videos, I will be skipping garlic as there is nothing worse than smelling like garlic in the office or on that date.
- Lookout for tags and calorie counts. I will try my best to be give you the information for MyFitness Pal, Noom or whatever calorie counting app you are using.
- Recipes will abide by the New York 7 second rule. No one has time to stir milk for two hours. Shortcuts will be used.
- Not all recipes will be Indian. After all, I live in New York. If I find something amazing, I will add the recipe.
- Spices are there to lift the main flavor and not to overpower. I want you to taste the egg in egg bhurji.