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When you think of your favorite Indian comfort food, without a question, Dal instantly comes to mind. After a tiring day, all you need is a plate of dal and chawal (rice) to nourish and soothe your soul. Dal hits the same comfort buttons as soup or mac and cheese.

What is Dal?‍

Derived from the Sanskrit word which means “to split”, Dal, also known as lentils, are split pulses. Dal is a deeply spiced soup like dish made from simmering split pulses.

How is Dal cooked?

Although there are many colors and varieties of dal, the preparation method is relatively standard: soak, drain, boil and simmer until tender. Once dal is cooked, it is topped with a fried garnish called “tadka” or “baghar”.  Tadka is prepared by heating ghee or oil and tempering spices such as cumin seeds, mustard seeds, asafoetida, turmeric, garam masala, and red chili flakes.  This is followed up by adding garlic, ginger and onions, which are fried for 10 to 15 mins or until the onions have turned golden brown. The tadka is poured over the dal before serving. Dal is cooked in just about every Indian household and is usually eaten with rice and roti (Indian flatbread).

Types of Dal:

‍If you are a newbie in the kitchen attempting to recreate the recipe of your favorite Indian soul food, differentiating between the types of dals can be cumbersome and overwhelming. Instead of referring to it as “black dal” or “orange dal”, we decided to differentiate and list the  five most commonly used dals in every Indian kitchen.

1. Moong Dal (Split Hulled Green Mung Bean)

‍Moong dal is the easiest to make and cooks in under 30 minutes. This dal is light yellow in color and is made from split green mung beans. Moong dal is one of the most commonly used dals and a household favorite everywhere. Some delicacies made from moong dal include khichdi, dosas, tikkis and kachoris.

2. Toor Dal (Yellow Pigeon Peas)

‍Toor Dal is also yellow in color, alternatively known as Arhar dal. This dal is used to make delicious dal fry, where toor dal is first boiled then added to sauteed mixture of tomatoes, onions, spices and herbs. In South Indian cuisine, toor dal is the main ingredient for sambar, a tamarind vegetable stew. Moong dal and toor dal may be the same in color but are definitely different in taste.

3. Lal Masoor Dal (Red Lentils)

‍Lal Masoor Dal is orangish in color and is also referred to  as red lentils.   Once this dal is cooked, it turns into a golden yellow color. Some recipes with lal masoor include lentil soup, dal palak and dal with mixed sabzi.  When making mixed dal recipes, Masoor and Moong dals are often paired together. We have shared our authentic mixed dal recipe below.

4. Urad Dal (Black Gram Lentils)

‍Urad dal with the husk is black in color, whereas when the lentil is split, it becomes creamish in color.  Unlike other dals  which can be cooked without soaking, Urad dal must be soaked overnight before cooking, and the cooking time is also longer. Urad dal is one of the key ingredients in the south Indian delicacy idlis  and dosa. In north India,  Urad dal is the basis for Dal Makhni,  which is a rich, creamy,  spiced stew made on special occasions.

5. Chana Dal (Split Bengal Gram)

‍This dal is bright yellow in color and is one of the thicker lentils, as it is split and husked from black chickpeas.  It has an earthy and nutty taste and  is used in dry curries after being ground into gram flour (besan). Besan serves as a binding agent for pakoras,  vadas and puris and is often used as a substitute for flour. Some dishes made with chana dal include puran poli and vegetable koftas. Chana dal is one of the only lentils that is used to prepare desserts like chana dal halwa and chana dal burfi.

Besides being delicious, dals are a great source of nutrients. They are loaded with protein, fiber, magnesium, and vitamins in addition to being gluten free and vegan friendly. The dals listed above can be cooked by mixing and matching in any combination. You can shop for them at your local Patel Brothers store.

Looking for an easy to follow and mouth watering dal recipe? Be sure to check out the recipes below from our Youtube channel.

Try our must have Lal Masoor dal also known as Red Lentil curry recipe. This dish is a saucy, hearty, and protein-rich meal option.

Looking for a scrumptious mixed dal recipe? Try our favorite Masoor and Moong dal recipe.

Try our warm and savory Chana Dal recipe.

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India is synonymous with Diwali. The energy in the air is impalpable. However, Diwali’s wings spread way beyond its roots in India. Diwali celebrations are known across the world amongst many large and small countries and communities. Today, we will explore these areas and their unique Indian heritage.

diwali(BBC)

Leicester, England

Leicester holds the silver medal for the biggest Diwali celebration around the world. Leicester is a mid-sized city in England’s East Midlands with a population a little above 300,000.  Indians have made a home in this diverse city. A little above a quarter of the population is of Indian origin while the most spoken languages after English are Gujarati and Punjabi.

Leicester is also home to the “Golden Mile”, a stretch of road that is the city’s Little India. Up to 40,000 people attend the switch-on of the lights at the Golden Mile to mark the beginning of the Diwali festival. The festival lasts for around two weeks and has become a cornerstone for Europe’s Diwali celebrations. The city takes pride in their Diwali festival and has even flown Rangoli artists all the way from India.

Guyana(Explore Guyana)

Guyana

Guyana is a country on South America’s northern coast and holds a population of around 8 million. Diwali is a national holiday in Guyana and has been celebrated since 1853. Guyana is known for its energetic displays during the festival of Diwali. Beyond the traditional Diwali celebrations, the people of Guyana holds celebratory motorcades in several cities. The people deck out their vehicles with lights and decorations and drive the cities in long parades attended by thousands.

The Indians of Guyana have a very interesting backstory as they were initially recruited as indentured servants and faced harsh conditions upon their arrivals. As of the 2012 census, Indians make up 40% of Guyana’s population. Today, Indians celebrate “Indian Arrival Day” on May 5th to commemorate the first Indians who arrived in Guyana to work on sugar plantations.

Triolet-mauritius-diwali(Roam New Roads)

Triolet, Mauritius

Triolet is a village of approximately 24,000 people located in the northern part of Mauritius, an Indian Ocean island nation that is known for its beautiful landscapes and geographic diversity. The village of Triolet transforms during Diwali and a small little village shines a beacon of light that is becoming increasingly visible through the world.

Mauritius’s population is around 60% of Indian-heritage of which 80% follow Hinduism. Most Mauritian Indians are from the Bihar / Northern India area. Mauritius also celebrates Indian Arrival Day. It is celebrated on November 2nd to commemorate the arrival of Indian laborers.

Trinidad                                                     (International Business Times)

Trinidad

Diwali was originally contained to the local villages and Hindi households in Trinidad and Tobago. It was not as ubiquitously celebrated as the other major religious holidays such as Christmas until a few passionate individuals decided to form a council to spread the message of Diwali.

Divali Nagar (City of Lights) was born. This Caribbean flavored Diwali celebration is now an occasion to unify a nation that consists of Hindus, Muslims, Christians, Indo-Trinidadians, and Afro-Trinidadians. The festival day is regarded as a national holiday.

Trinidad and Tobago’s Indians arrived as indentured servants in 1845 and now comprise 37% of the country’s population. They celebrate Indian Arrival Day on November 2nd.

singapore(Visit Singapore)

Singapore, Malaysia

Indians comprise only 8% of Singapore’s population but are known for their proud heritage. Singapore has its own Little India which is legally preserved by the government as a historic site. Singapore calls Diwali by a more traditional name, Deepavali. (Learn more about the different names of Diwali)

During Deepavali, Hindus across the city decorate their homes with brightly colored pictures created out of flour, rice and flower petals. Rangoli artworks shade the city as people of various religions and ethnicities come together to attend the cultural events during this festive period.

australia(Go Eventz)

Australia

The cities of Melbourne and Sydney are the focal points for Indian-Australians. Pockets of Indians are spread across these two cities. The Federation Square in Melbourne takes center-stage during Diwali where the largest of the Australian celebrations of Diwali take place.

Diwali is not an official government holiday in Australia but it is slowly making its presence felt as the Indian population grows in Australia. Currently, Indians only comprise 72% of Australia’s population, but are the fastest rising minority group in Australia.

Is there a country we didn’t recognize? Let us know in the comments or on our Facebook page!

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India is known for holding colorful festivals that pay homage to the changing seasons, Lohri is no different. Lohri is held on January 13th of every year and provides another beautiful opportunity to rejoice with and cherish your family and friends. It’s primarily a Punjabi festival celebrated in Northern India but, people from all around the world take part and relish in Lohri activities.

Lohri celebrates the passing of the winter solstice. This signifies that the shortest days of the year have passed and, with more daylight hours to come, it also symbolizes the alleviation from the dreary winter.

The History of Lohri

Lohri is an ancient festival with roots in the history of the Indus Valley Civilization. It’s incorrectly believed that Lohri marks the end of peak winter chills, and welcomes spring. However, it actually signifies the harvest of the Rabi crops.

‘Fire’ is a prominent element during Lohri. It stands for fertility, energy, regeneration, and spiritual strength. Fire is so popular that some incorrectly believe that Lohri celebrations present an occasion to worship the fire deity, Agni.

Bonfires are held across the land. They represent Agni and people pray to the Sun god for favor and protection. Worshippers use this time to show gratitude towards the Sun god for providing warmth to the Earth. They throw foods into the bonfire like peanuts and til (sesame), gur (solidified sugarcane juice), and rewaries (an Indian sweet made of til) while dancing merrily around the bonfire and singing folk songs in unison.

It has become trendy for newlyweds to throw sesame seeds into the fire in hopes that they will have a child. For this reason, families with new brides and grooms normally show even more zeal during the Lohri celebrations.

The Indian Robinhood – Dulla Bhatti

Dulla Bhatti’s grave at the Miani Sahib Qabristan in Lahore. (Source: Wikimedia Commons)

Lohri doesn’t just depict a seasonal change or the harvesting of crops. It also is a commemoration of the legendary character ‘Dulla Bhatti.’ Folklore tells us that Dulla Bhatti (shortened from ‘Abdullah Bhatti’) took from the rich to give to the poor. He also saved young girls from forced slavery among other acts of heroism.

The presence of Dulla Bhatti dates back to the reign of Mughal Emperor ‘Akbar.’ Akbar allegedly executed Dulla Bhatti for his revolt. Dulla Bhatti adopted two young girls ‘Sundri’ and ‘Mundri’ whom people remember through Punjabi folk songs such as ‘Sunder Mundriye’.

How Do People Celebrate Lohri?

Lohri celebrations are similar to traditional Punjabi-Indian customs. People wear colorful clothes, sing folk songs, and dance to express their joy. Children wake up early and go door to door singing the folk songs. People reciprocate by rewarding the children with money. In the evening during sun down, people gather around the bonfire. They throw in sesame seeds, peanuts, and puffed rice into the fire to express their devotion and gratitude.

Various delicious traditional dishes made from seasonal food items mark the day. The famous makki di roti with sarson da saag is the preferred dish for dinner. The til rice, gur, rewari, and gajjak are usually served as desserts.

The celebrations do not end with Lohri. Rather, the festivities extend to the following day as Maghi, as known in Punjab, or Makar Sankranti, as named in the other parts of the Indian subcontinent.

Lohri is one of the few Indian festivals that follow the solar calendar while the other follow the lunar cycle. Lohri provides a much-needed occasion during the peak of winter to celebrate with the family and reunite with those we love.

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In India, around 462 million people are online. That’s only 34.8% of the total 1.3 billion population, but India has the second most social media users in the world. Since 2015, the country has experienced a 30.5% increase in social media users.

Mobile data, or access to the internet on a smartphone, has become affordable and ubiquitous in India. In 2017, 1.06 billion persons, 79% of the population, had a mobile subscription. Just by looking at those numbers, we can say that accessibility of the internet in India will become widespread in the next few years.  

As per the 2017 statistics, there are more than 260 million social media users in India. Among those active users, Facebook is the most prominent social network with around 241 million users. The next largest social platform is LinkedIn which has 42 million users. The third largest network, with 23.2 million active users, is Twitter. Moreover, Google.co.in is the most visited site in India, followed by Youtube.com.

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India – Largest user base of Facebook

Social media users in India spend most of their time on Facebook. India has the most extensive base of Facebook users with 241 million users followed by the United States with 240 million users.

Rajesh Prabankhar, an analyst, reports that users of social media in India are mostly young urban males below the age of 34.

LinkedIn – 42 million users in India

LinkedIn is the second most popular social network in India with 42 million users. It is just behind the United States which ranks number one regarding users.  

The business head of LinkedIn in India, Hari Krishnan, said in an interview that the use of mobile devices has changed a lot in LinkedIn users’ behavior. They mostly focus on four key things – user profiles, inbox, groups, and status updates.

YouTube – The second most visited site in India

Many young people in India are running YouTube channels. They have become full-time YouTubers and are turning it into a profession.

If we talk in broader terms, video consumption is also on the rise. YouTube is the second most visited website in India as per Alexa.  

Isn’t Twitter famous in India?

Only 17% of the total social media users in India use Twitter. However, we have witnessed an increase in the number of Twitter users in recent years. Presently, Twitter has around 23.2 million active users per month.

Who is famous on Twitter in India?

Based on follower count, here are the top 3 accounts on Indian Twitter:

1. Indian Prime Minister Narendra Modi: 41.9 million followers
2. Indian film actor and producer Shah Rukh Khan: 34.8 million followers
3. Indian film actor Amitabh Bachchan: 34.0 million followers

User’s behavior in India

According to a report, the behavior of social media users in India is not dissimilar from rest of the world. 53% of users look for sales and discounts, 50% of users wish to know about industry trends, and 48% wish to seek advice on using or maintaining products and services.

Biggest brands in India

Facebook

The most prominent brand on Facebook, according to Socialbakers, is State Bank of India. State Bank of India has the most number of fans with 15,221,645 likes on their Facebook page.  

The second most popular brand on Facebook is Samsung Mobile India with 156,507,479 likes on their page. Tata DoCoMo comes in third with 12,827,231 likes on their Facebook page.

Twitter

The most popular brand on Twitter is the Indian commercial bank Yes Bank with 3.33 million followers. Number two is Ridlr Mumbai, a mobile ticketing app, with 3.1 million followers. The State Bank of India is also a famous on Twitter with the third largest follower base of 3.24 million followers.

Most innovative social campaign on social media

The 2017 campaign “Indian Food League” was run by the snack brand Hippo. It was simple, but the idea was innovative for Indian fans. The focus was on India’s love for cricket and putting regional dishes against each other.

The campaign was run in 2017’s cricketing season and depended on the understanding that families and friends eat together while watching cricket. Using Facebook and Twitter as the hub of their campaign, the company encouraged users to comment on a virtual chalk sheet that shows the day’s menu.

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Move over green tea, we now have a new chai contender in town. With the arrival of winter and the bitter icy winds, this rosy-hued drink known as Kashmiri Chai is now the “it” drink of the season. Brought to Pakistan and India by the people of Kashmir after the partition in 1947, this drink was initially only served to the royals due its sacred supply of Kashmir tea leaves.

However, on my recent trip to South Asia, I noticed that this pink tea, also known as Noon Chai and Gulabi Chai, was now being served in roadside cafes, restaurants, and even weddings. Unfortunately, if you live abroad, most South Asian restaurants still do not carry Kashmiri Chai. It is a rare find and whenever I am lucky enough to spot it on a menu, the foodie in me jumps with glee.

Granted you’re craving to try this rosy tea people describe as a “Creamsicle with flowers”, this drink requires a lot of time and patience to master. Perfecting the right cup of Kashmiri Chai may take some trial and error. Normally, regular chai only takes a few minutes to prepare, but when working with Kashmiri tea leaves, if you think you’ve brewed it long enough- you haven’t, so keep brewing! Once you have become an expert on this coveted drink, you can call yourself the Master Barista of Kashmiri Tea.

With that being said, we leave you to brew your own perfect cup of pink.

Ingredients:

• 2 cups water
• 3 tablespoon kashmiri tea leaves
• 9 green cardamom crushed
• 3 inch cinnamon broken into chip
• ½ teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup cold water
• 3 to 4 tablespoon sugar
• 2 cup milk
• 1 tablespoon of ground pistachios
• 1 tablespoon of ground almonds

Instructions:

1. In a pot, add water, Kashmiri tea leaves, salt, cardamom and cinnamon.
2. When the water comes to a boil, add the baking soda.
3. Let the tea cook until the water turns reddish and the water is half. This will take about 30 minutes.
4. Add ice cold water to the boiling hot tea and mix for about 5 minutes.
5. Strain the tea and let it cool for about few minutes. You can even refrigerate the Kehwa for later use.
6. Once you are ready to serve, in a separate pot, add tea and milk and let it come to a boil.
7. Pour it in a cup and garnish with nuts.

Image Source:

Kfoods

Caren Joan

Holi announces the passing of winter and arrival of spring, radiating merriment. People meet each other with warm embraces, burying hatchets, and throwing away their worries. During Holi, every corner presents a colorful sight filled with singing, dancing, delicious foods and desserts, and quality time spent with friends and family. This Festival of Color in spring is nature’s way of singing “Holi Hai!”.

From grandparents missing the festivities back home, NRI’s introducing their young children to the festivities, or an American-Indian bringing their Non-Indian co-workers to a holi event, this is one holiday that is enjoyed by all age groups. Over the years, the Holi festival has been mainstreamed and has become a welcoming space for all faiths. This Festival of Colors is often attended and enjoyed by many, including Muslims, Sikh, Mormons, Catholics, and Jews.

Over the last few decades, the Indian population in the U.S. has grown drastically in metropolitan cities like New York, Chicago, San Francisco, San Jose, and D.C. When it comes to Hindu holidays like Diwali, Lohri, or Holi, Indian associations and festival organizers plan colorful, fun-filled events of Indian street food, singing, and choreographed dancing.

Upcoming Holi Celebrations Across the U.S.

The Sri Radha Temple in Spanish Fork, Utah has a two-day festival planned at the end of March where over fifty thousand people are expected to attend, with the majority being non-Hindu participants. Similarly in Texas, the Houston Holi festival will be celebrated with a live Bollywood concert, all day color play, Bollywood and Indian folk dance performances, carnival rides for children, and a foam party. In California, the LA Holi celebration planned for March welcomes spring with a scheduled color throw countdown, yoga lessons, and a live music festival. It is described by some as the “World’s Happiest Transformational Event.”

These upcoming Holi celebrations also incorporate Holi rituals including the burning of wood or lighting of a bonfire called Holika. This is followed by the actual play of colors where people wear white outfits, and take delight in spraying colored water on each other or throwing handfuls of holi color on one another.

Food Served During Holi:

As always, the foodie in me is wondering what delicacies will be served during this colorful festival. The must have beverages include, thandai, made with saffron, almonds, sugar, milk and a variety of herbs, and lassi, a yogurt based drink. Some savory snacks include papri chaat, dahi vaada, and kachori. Papri chaat is made with crispy dough wafers served with chickpeas and boiled potatoes, tamarind chutney and yogurt. Dahi Vaada is prepared by soaking fitters made from lentil, chickpea flour, or potato immersed in yogurt (dahi), topped with cilantro, chili powder, crushed black pepper, chaat masala, cumin, green chilis, or boondi. And lastly, kachoris are lentil-filled pooris or dumplings served with tamarind chutney. To top it off, desserts for the Holi festival include, Gujiya or stuffed dumplings, Malpua– a sweet crepe prepared with a batter of coconut, crushed banana, flour, milk, and cardamom, served with a sugar syrup- and Kesari Malai Peda. Kesari Malai Peda are balls made with cream (malai) or thickened milk, saffron, and cardamom.

Extraordinarily different, a feast of foods, sounds, and colors, there’s nothing quite like India, and there is no better way to experience Indian culture in the United States than to celebrate the Holi festival with the locals. That said, don’t pass up this opportunity of participating in one of the world’s most vibrant festivals and singing  “Holi Hai!” no matter where you are.

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Indian cuisine is elite. From rich curry and gravies to aromatic rice dishes to opulent bread, Indian cuisine has it all. What’s often underrated and not given enough recognition are the delicious condiments that Indian cuisine offers. Indians love their condiments and their meal is incomplete without them.

Condiments are an essential part of Indian cuisine, being served and consumed in every meal. Indian condiments are flavorful and well-seasoned. Condiments enhance and elevate the overall taste of the dish. There are endless varieties. We have put together our top picks of Indian condiments:

1. Mint Chutney is known as pudina chutney or hari (green) chutney. 

The greatest of all chutneys. This green delicacy is eaten with about everything from snacks to bread. This easy and no-cook chutney is simply made by blending together fresh mint leaves, cilantro leaves, green pepper, garlic, cumin, and lime juice. This pesto-like blend is cool, zesty, and spicy. 

Mint chutney can be added to yogurt and made into a yogurt sauce called raita or can be served by itself.  Samosas and pakoras are incomplete without mint chutney.

2. Tamarind (Imli) Chutney

Sweet and tangy is the way to describe the taste of tamarind chutney. Tamarind chutney is made in various ways. The most common way to make it is to take seedless tamarind pulp and cook it with jaggery, black salt, roasted cumin, and red chili powder. Cook until thickened to the point that it's slightly syrupy. Let it cool down and store it in the refrigerator in a mason jar. It has a luscious texture and is sticky.

Tamarind chutney is used as a main topping for chaat and bhel puri as it elevates the taste.  Additionally, it is served with fried snacks like pani puri, samosas, aloo vada, kachori, and pakoras.

3. Cranberry Mango Chutney

Cranberry Mango chutney is a sweet and zesty succulent concoction of orange, lemon,  mango, cranberries,  garam masala, green chilies, star anise, and various spices. This special chutney can be made during the holiday season or can be made on special occasions. This delicious chutney can be eaten with meals, salads, papad, and crackers.

Our cranberry mango chutney recipe is a chef’s kiss. This is a guaranteed crowd-pleasing chutney that will leave your guests talking about it for days.

4. Coconut Chutney

Coconut chutney is an all-time favorite South Indian condiment. Dosa, idli, and uttapam are incomplete without delicious coconut chutney. Desiccated coconut, roasted gram lentils, cumin seeds, garlic clove, and lemon juice are blended together with warm water to make a smooth paste.  Mustard seeds, asafoetida, dried red chili peppers, and curry leaves are tempered and poured over the paste. 

Coconut chutney is aromatic, smooth, and creamy.  The taste of coconut chutney is divine and delightful.

5. Kachumber

Kachumber is the Indian version of pico de gallo (salsa).  This low-calorie side salad consists of chopped fresh onions, tomatoes, cucumber, green chilies, mint, and cilantro.  Lemon juice is added along with a pinch of salt,  black pepper, and roasted cumin powder. Kachumber is served as an accompaniment to rice and curry dishes.  The fresh veggies in kachumber help to tone down the heat in spicy dishes.  This colorful salad is served with most meals in restaurants.

6. Achar also known as Indian pickle

Every cuisine has a catchall condiment. Basically, when you add a spoonful of that one awesome sauce on anything and it is guaranteed to take your meal to the next level. For Indian cuisine, it’s achar.

Achar is spicy, peppery, and fiery.   Achar is made from mustard oil and an assortment of fruits, and vegetables that are preserved in brine.  The spices and herbs used in achar include red chili powder, dry mango powder (amchur), fenugreek seed, fennel seeds, nigella seed,  carom seeds, turmeric, and mustard seeds. Achar has a long shelf life.

There are countless variations of achar, every family has their own recipe that has been passed down from generation to generation. Popular flavors of achar include Hyderabadi achar, raw mango achar, carrot achar, lemon pickle achar, and lahsun (garlic) achar.

Indian condiments add distinct flavor and out-of-the-ordinary taste to every bite. Indian condiments are an innovative way of adding more complex flavors to simple meals. They add excitement and add heat and a balance of spicy and tangy flavors that give that “chaat paata” taste to your food. Be sure to try the delicious condiments, the next time you have Indian food, your tastebuds will thank you.

Indian cuisine has it all - a plethora of delicious vegetarian and vegan dishes, a long list of delicacies for all of the carnivores out there, and out-of-the-ordinary coastal cuisine. Indian coastal cuisine is known for its unique seafood dishes. It is a trove of flavors, spices, and cooking techniques.

Coastal regions of India include Goa, Gujarat, Maharashtra, Kerala, West Bengal, Odisha, Tamil Nadu, Karnataka, and Andhra Pradesh. Each part has its own culinary traditions and local ingredients that add to the richness and flavor of the dishes. Indian coastal cuisine offers a variety of fresh seafood dishes from fish, prawns, crabs, lobsters, clams, and squid.

Fish and rice are a staple of the coastal regions. Coconut is one of the main ingredients. It is used in various ways such as fresh coconut, coconut cream,  coconut milk, or coconut oil. From flavorsome and tangy curries to crispy and crunchy fried fish, Indian coastal cuisine is a delicious treat for seafood enthusiasts. Below are our top recommendations for dishes of coastal Indian cuisine:

1. Malabari Fish Curry

It is a traditional dish that originated from the Malabar region of Kerala, India. Malabari fish curry is made from pomfret, white fish, or kingfish. In a heated coconut oil pan, coriander seeds, cumin seeds, fennel seeds, and dried red chilies are tempered followed by grated coconut and other spices. Onions, tomatoes, ginger and garlic paste, and green curry leaves are thoroughly cooked together to make the gravy of the dish. Finally, coconut milk is added to make the gravy more creamy. 

Medium-sized fish pieces are added to the gravy and cooked for about 10-15 minutes.  Malabari fish curry is garnished with fresh cilantro. It is served with steamed white rice or appam (pancake made from fermented rice batter). 

Malabar fish curry is the perfect balance of flavors, mingling the abundance of coconut milk with the tanginess of tomatoes and aromatic spices.

2. Chettinad Prawn Masala

This finger-licking prawn masala dish came from the Chettinad region in Tamil Nadu, South India.  Chettinad prawn masala is one of the prime and famous shrimp curry dishes as Indians love their curry. Prawns are first washed thoroughly and marinated with salt and turmeric powder. It's set aside for about 30 minutes.

Fennel seeds, mustard seeds, black peppercorns, black cardamom, cumin seeds, dried red chilies, cinnamon sticks, and cloves are dry roasted and grinded and made into a Chettinad special masala powder. The marinated prawns are added and cooked in the masala for 5 to 7 minutes.

Chettinad prawn masala pairs well with steamed white rice, dosa, idli, or roti. Chettinad prawn masala is fiery, sapid, and loaded with flavor.

3. Prawn Biryani

Prawn biryani is dum-style biryani. It is the ultimate treat for all biryani lovers. Prawns are marinated with ginger garlic paste, yogurt, turmeric powder, red chili powder, coriander powder, garam masala, cinnamon stick, clove, cardamom, mace, nutmeg, and lemon juice.

The marinated prawns are layered with semi-cooked boiled rice topped with ghee, fried onions, and saffron water and cooked over low heat.  The result is tasty biryani. It is served with mint chutney raita and kachumber salad.

4. Goan Fish Fry

Goan fish fry is one of the best-fried seafood dishes in Indian coastal cuisine. Goan fish fry is made with fish fillets like kingfish, pomfret, or tilapia. The fillets are marinated with ginger garlic paste,  turmeric powder, red chili powder, coriander powder, garam masala, paprika, tamarind paste, and lemon juice.

Fish fillets are coated with a mixture of semolina, rice flour, red chili powder, turmeric powder, and salt and shallow fried on both sides until golden brown and crispy. It can serve as an appetizer or an entree. The fried fish is served with fresh lime wedges and chutney. Goan fish fry is known for its crunchiness,  bold flavors, tangy marinade, and crispy texture.

Indian coastal cuisine is a lip-smacking combination of exquisite flavors. If you are a true seafood fan, exploring Indian coastal cuisine will be an exciting culinary journey for your palate.

Indian cuisine is bread heaven. Along with over-the-top delicious rice, meat, and vegetable dishes, Indian cuisine is known for its leavened and unleavened flatbreads.  Indian bread is made on the stovetop, baked, fried, and roasted on a tandoor (clay oven). Indian bread is recognized for making Indian cuisine extraordinary and unique from other cuisines around the globe. Indian curries and gravies are incomplete without bread. Indian bread enhances the cuisine to a substantial degree. 

Indian cuisine is known to be versatile, diverse, and regional. There are over a dozen different types of Indian bread.  In India, they vary from region to region. Every region has its own twist to the classic. We have compiled a list of popular Indian bread and how you should eat them.

1. Roti

Roti is also known as chapati.  An everyday staple in every Indian household. Roti can be eaten with just about anything. This round-shaped unleavened flatbread is made with simple ingredients like whole wheat flour, salt, and water on a flat tawa (griddle). Nothing beats the taste of garam (hot) roti off the stove. Fresh rotis are available at Patel’s fresh kitchen located inside the Patel Brothers store.

2. Paratha

Golden-Brown in color, this crisp and flaky delicacy is everyone’s favorite weekend breakfast item. Paratha is often dipped in chai and eaten. Additionally, paratha is paired with a veggie omelet. This square-shaped unleavened flatbread is made with whole wheat flour, salt, water, and ghee. The dough is divided into medium-sized balls and rolled with a rolling pin. It is then layered with ghee and shallow fried on each side.  

Stuffed parathas come in delicious variations like aloo (potato) mooli (radish), gobi (cauliflower), and cheese. Stuffed parathas are often accompanied by achar, yogurt, and various chutneys.

3. Puri

Puri is a soft and fluffy fried unleavened bread made with flour, water, salt, and oil. This round-shaped dough inflates when it strikes hot oil. The result is a puffed-up golden crispy ball. Puri is commonly served for breakfast along with chana masala and potato curry. 

Puri is often eaten with famous Indian desserts like halwa and kheer. Puri is a popular flatbread that is a must-have during religious festivals and special occasions.

4. Naan

Naan is the most popular leavened flatbread in India. The dough is prepared with all-purpose flour, yeast, milk, baking powder, baking soda, and yogurt. Soft and buttery bread is the only way to describe it.  The dough is divided into baseball-shaped balls and placed into a tandoor oven. 

The varieties of naan are plentiful and some popular types include butter naan, onion naan, chili cheese naan, and keema (minced meat) naan.

5. Dosa

Dosa is a thin lacey crepe made with fermented rice and lentil batter.  It’s a giant crispy crepe and is a breakfast favorite in South India. The most popular type of dosa is masala dosa, a savory crepe filled with spicy potato mash made with potatoes, spices, onions, and curry leaves. Other varietes of dosas include neer dosa, rava dosa, and pesarattu dosa. Dosa is served with vegetable sambar and coconut chutney. Dosa is a delicious creation.

6. Bhakri

Bhakri is among the most popular bread in Gujarat, Rajasthan, and Maharashtra. It is made with millet flour cooked over a hot tava (griddle) and brushed with ghee. Bhakri is a specialty dish that is hearty and nutritious. Bhakri is thicker than a roti.  Bhakri is accompanied by yogurt, thecha chutney, or baingan bharta (eggplant curry).

7. Thepla

Methi thepla is the most common and is freshly made daily at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs.  Other types of thepla include mooli and lauki (bottle gourd). Thepla is served with yogurt, chutney, or pickle (achar).  Thepla is the go-to flatbread to carry when traveling. 

Additionally, each of these bread tastes delicious on its own. Bread is an essential part of an Indian meal. The heart of Indian cuisine lies in its delightful variety of bread. The diversity of Indian bread is a true testament to the richness and greatness of Indian cuisine.

Rice is a staple in Indian cuisine. It can be spicy or sweet, rice always finds its way on the table.  Rice plays a vital role in India, and the preparation method, flavor, taste, and ingredients vary from region to region. Basmati rice is one of the most common types of rice used in Indian cuisine. 

What is Basmati Rice?

The name "basmati" derives from the Hindi words "bas" (aroma) and "mati" (full of), which mean "full of aroma." Basmati rice is a long-grain rice known for its aroma, flavor, and texture. When fully cooked, basmati rice has a light and fluffy texture. The grains separate easily and do not stick together. The subtle nutty flavor of basmati rice doesn't overpower other ingredients. It can absorb flavors from spices, enhancing the taste of the dish.

It is grown in India, Pakistan, and Nepal. India is one of the biggest producers and exporters of basmati rice in the world. Because of its popularity, basmati rice is used in other cuisines worldwide. Basmati rice is known for its high quality and is considered one of the best types of rice in the world. There are numerous types of vegetarian and non-vegetarian rice dishes. We have compiled a list of famous dishes made with basmati rice:

1. Biryani

No Indian wedding is complete without biryani. Biryani is a royal and festive dish known for its scrumptious taste and flavorful ingredients.  Biryani is a versatile dish. Vegetarian and non-vegetarian biryani (made with chicken, goat, lamb, or shrimp) can be prepared the same way. 

Meat or vegetables are cooked with onions, tomato puree, ginger garlic paste,  green chilies, and yogurt. Spices like biryani masala, cardamoms, cloves, black cardamom and cinnamon, bay leaf, caraway seeds, turmeric powder, red chili powder, coriander powder, and garam masala powder are added.  Once the meat or vegetables have been thoroughly cooked, they are layered with boiled rice topped with cilantro, mint, green chilies, and saffron water. Lastly, it is covered with aluminum foil with a lid and cooked on low heat for 10 to 15 minutes.  Biryani is served with hari chutney raita and salad. 

Some popular types of biryani include Bombay biryani, Sindhi biryani, Vegetable biryani, Hyderabadi biryani, and Malabar biryani. Biryani is a symphony of flavors with a thorough balance of spiciness and richness.

2. Pulao

Pulao is a less spicy rice dish. The broth also known as yakhni is the crucial element in making pulao flavorsome and wholesome.

First, the broth is prepared with meat or vegetables, whole ginger and garlic, onions, cumin seeds, coriander seed, fennel seeds, cardamom pods, cloves, cinnamon sticks, bay leaves, black peppercorns, salt, and water for about 30 to 45 minutes. Once the broth is ready, by using a colander, strain to remove the solid ingredients, separating them from the liquid.

In a heated pot, onions are sauteed along with whole spices like green cardamom pods, cloves, cinnamon sticks, bay leaves, and black peppercorns. The meat is added and mixed. The pre-soaked rice is added along with the broth.  The rice and broth are brought to a boil. The heat is set to low and the pot is covered. Rice is cooked until it is fully cooked. Pulao is garnished with fried onions.  It is served with hari chutney raita.

3. Khichdi

Khichdi also known as khichri is everyone’s all-time favorite comfort meal. It is loved by babies and adults. In a heated pan, cumin, ginger garlic paste, turmeric, and garam masala is sauteed. Pre-soaked rice and moong dal are added to the spices. Along with salt, everything is mixed and set to low heat until the rice is fully cooked.

Like soup,  khichdi is easy on the stomach and is a popular choice of food when someone is under the weather.  It has a porridge-like consistency. A dollop of ghee is added on top. Khichdi is commonly served with mint chutney, yogurt, or pickles. Khichdi is delicious, hearty, and healthy. 

4. Tomato Rice

Tomato rice is an easy-to-make one-pot dish that uses leftover rice and quickly creates a new wholesome meal. This is a tomato-based dish infused with aromatic spices. Tomato rice can be served as a standalone meal or as a side dish.  It is perfect for lunch or dinner.

In a heated pan, mustard seeds, urad dal, fennel seeds, chopped garlic, curry leaves, and sliced onions are mixed and cooked together for a few minutes. Next, the tomatoes are added with spices like chili powder, turmeric, and garam masala. The tomatoes are cooked until softened. Lastly, leftover rice, ghee, and cilantro are added and mixed together.  Tomato rice is a versatile dish as you can add more vegetables like peas, carrots, corn, and bell peppers for more nutrition.

Rice is the most loved grain and a pantry staple in India. Every basmati rice dish is flavorful in its unique way. Rice is an inherent part of Indian culture. It is safe to say, Indians love their rice as much as they love their bread.

Indian snacks are a vibe, from crunchy to salty to sweet, Indian cuisine has them all. Indians love their snacks, and almost every household has its own favorite that they stock in their pantry. Indian moms love to carry a stash of their family’s favorite Indian munchies when they travel anywhere. 

A snack to fit every mood. You no longer have to travel to India to stock up on all of your favorite Indian snacks. Patel Brothers is an Indian snack heaven, you can find everything and anything there. With endless options for must-have Indian snacks to try, we have put together our top picks of snacks to buy at Patel Brothers:

1. Swad Bombay Mix

This is also known as chiwda or chevdo. Bombay mix is a crunchy and savory snack. This delicious delicacy is a mix of spicy dried ingredients consisting of nuts, lentils, puffed rice, and gram flour balls. Bombay mix is usually served with chai. Chiwda is a must-have in every Indian household pantry. A burst of flavor hits you upon the first bite, it's hot and fiery.

2. Swad Masala Banana Chips

Banana chips are a popular snack in South India. Thinly sliced bananas are deep-fried in palm oil. It is seasoned with spices such as red chili powder, dried raw mango powder, coriander, cumin, clove, cinnamon, and fennel seeds. Banana chips have the best combination of both sweet and spicy flavors.

3. Swad Masala Papdi

Masala Papdi is a fried thin crispy cracker made out of gram flour, salt, water, and speciality spices. The kneaded dough is rolled into a thin square shape and deep fried.  Masala papdi is served with an array of chutneys such as mint chutney, tamarind chutney, or mango chutney for dipping. It is also added as a topping on chaat, bhel puri, or sev puri. Masala papdi is an out-of-the-world snack with a well-balanced crunch and spice.

4. Kurkure Masala Munch

Kurkure is the Indian version of chips. It has a distinctive crunch and texture. Made from cornmeal and rice flour, and flavored with a blend of spices, such as red chili powder, amchur powder, coriander powder, garlic powder, and ginger powder. Other exciting and bold flavors include green chili, chili chatka, Hyderabadi hungama, and naughty tomato. Once you open a bag of kurkure, you can’t stop until it's finished.

5. Janaki Spicy Peanuts

Peanuts are roasted and seasoned with a blend of various spices. Spicy peanuts are the favorite snack to accompany a cold drink. Spicy peanuts can also be used as a topping for salads or can be added to chaat or bhelpuri for an extra burst of flavor.  If you are a fan of munching on dry nuts, spicy peanuts are for you. They make for a perfect everyday on-the-go snack.

6. Vijaya Chakali

This snack is also known as Chakli or Chakkuli. Chakali is a spiral-shaped crunchy snack made from rice flour, gram flour, and lentils.  Spices such as coriander powder, cumin powder, sesame seeds, red chili powder, turmeric, and asafoetida powder are added to the dough. Deep fried to golden perfection, chakali is a popular Diwali snack and is often shared with family and neighbors. Chakali is an explosion of flavor in every bite.

7. Methi Thepla

Methi thepla (thin spiced flatbread) is freshly made every day at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs. Methi thepla is served with yogurt, chutney, or pickle (achar). Methi thepla is a staple to bring while traveling as it can be kept at room temperature for a few days.

Some delicious snacks available daily at Patel’s Fresh Kitchen include baked samosas, veggie pastry puff, vada pav, and paneer pav.

All of these snacks can be eaten on the go or can be served with chai or coffee. Indian snacks are appetizing, lip-smacking, and delightful. When it comes to flavorful and unique snacks, Patel Brothers has something for everyone. Find all of the delicious Indian snack favorites at your local Patel Brothers - we have over 50 locations, find one near you!

All mango lovers rejoice, it's officially mango season. Mango, also known as aam, is the most sought tropical fruit in India. Mango is the national fruit of India.  India is one of the largest producers and exporters in the world.  Indian mangoes are known to be the “king of fruits” because of their superior taste, rich flavor, and sweet juiciness. National Mango Day is celebrated every year on July 22nd to honor this delicious fruit.

They are available during the summer months from May to September. Mango is a versatile fruit as it is used for salads, chutney, desserts, smoothies, juices, and curries, and pickled into the quintessential mango achaar.

No other mangoes can outdo the taste of Indian mangoes due to their premium quality.  The finest types of mangoes are grown in India. Indian mangoes are renowned internationally because of their exceptional aroma and variety.  Each variety of mango has its own recognizable taste, texture, and attribute. There are different varieties of Indian mangoes to choose from, we came up with a list to help you to navigate:

1. Alphonso 

They are also known as hapus.  Alphonso is considered the king of mangoes in India. They are large in size with bright yellow skin. Alphonso has a creamy, rich, sweet, and juicy flavor and smooth texture. It’s one of the most popular and eagerly awaited mangoes.

Because of its exceptional quality and taste, it has gained recognition worldwide. It’s one of the most highly sought out types of mango around the globe. This is the most expensive type of mango. Alphonso is often eaten fresh and used in smoothies, salads, and desserts.

2. Kesar

Kesar mangoes are grown in Gujarat, India. They have a sweet taste with a bit of tanginess. They have a sweet fragrant aroma that spreads everywhere. They are small to medium-sized with an oval shape. Kesar mangoes are golden yellow with a greenish overtone. 

It is very common to eat kesar mangoes straight off the tree as they are relatively easy to peel with a melt-in-your-mouth pulp.  Kesar is eaten fresh and is commonly used in traditional Indian desserts and drinks like aamras, mango juice, mango ice cream, and mango lassi (mango yogurt drink). Kesar mangoes are considered a superior mango variety and are eagerly awaited for each year.

3. Chaunsa

If you have a big sweet tooth, chaunsa will fulfill your sweet craving with its insatiable sweetness. Chaunsa has an oval shape with greenish-yellow skin that turns golden yellow as it ripens. The word chaunsa translates to “sucker” in Hindi. Chaunsa originated in Bihar, India. It refers to the sucking sensation that people experience when eating a fully ripe mango.

Compared to other mangoes, chaunsa have higher vitamin C content. There are four types of chaunsa mangoes: kala chaunsa, safaid chaunsa, mosami chaunsa, and azeem chaunsa. Chaunsa is rich, creamy, and exceptionally sweet.

4. Banganapalli

Banganapalli mangoes are also known as safedi. The mango is named after the town, Banaganapalle where it originated from. They are large-sized mangoes with firm and fiberless flesh. The taste is sweet and tangy. Banganapalli is eaten by itself and used to make milkshakes, desserts, and Indian pickles (achar).

5. Dasheri

They originated from Lucknow, India.  They first appeared in the gardens of Nawab of Lucknow. Dasheri mango is a small to medium-sized that is light yellow-green in color with peachy flesh. Dasheri is aromatic and has a nectar-like scent. The flavor of Dasheri mangoes is rich, sweet, and tangy.

Due to their exceptional taste and quality, all of these types of mangoes listed above are highly sought after and considered tropical luxury fruit around the world.  Indian mangoes are top-notch. They are very high in demand during their peak season.  Sweet mangoes are one of the fruits that make blistering hot summer bearable. For many Indian families, it has become a tradition to enjoy delicious mangoes together after a meal.

Eating an Indian mango is an experience in itself.  Mangoes are the main ingredient for tasty summer cool drinks like aam ka pana and mango lassi.  For a true mango lover, summer is incomplete without indulging in sweet mangoes. If you are looking to satisfy your Indian mango craving, stop at your local Patel Brothers as they carry a wide variety of Indian mangoes.