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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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What differentiates Indian cuisine from other culinary cuisines around the world? It’s a variety of spices that are used to prepare a meal.  For thousands of years, rich spices like turmeric (haldi) and cumin (zeera) that have brought life to Indian food are now commonly seen being used all over the globe. 

Do you ever wonder what makes your everyday Indian food from ordinary to extraordinary? You would be surprised how little effort is required to bring out that “wow” factor. Sometimes, it's just as simple as adding one of these five spices and herbs from the list below to your dish. It can revamp your food into an aromatic, and flavorful meal and bring simple ingredients to life.

1. Dried Fenugreek Leaves (Kasuri Methi)

Starting out with Kasuri methi, the secret ingredient used by Indian restaurants everywhere. Fenugreek is a small, herbaceous plant believed to have originated from the Middle East. The fenugreek leaves have a celery flavor and a warm, nutty taste.  It is commonly found in Indian breads like naan and parathas, and is also used in dishes like chicken makhani, paneer masala,  palak paneer, mixed dal and subzis.  Used as seasoning, kasuri methi is crushed and sprinkled before serving.  Be sure to add  Kasuri Methi the next time you make daal or sabzi. You will be pleasantly surprised at how scrumptious the dish tastes, and how closely it resembles a dish at your favorite restaurant.

2. Mango Powder (Amchur Powder)

Ever wonder what brings out the tanginess in your daily achaar and chutneys? It's this powerful spice. Made from the national tropical fruit of India (and staple in Indian cuisine), Amchur powder is made from unripe green mangoes. First, mangoes are sliced, then sun-dried and pulverized into a powder form. Amchur powder is the  key ingredient in chaat masala, the tangy spice blend that is sprinkled on everything from pakoras to fruits.  Amchur powder adds a sour and citrusy flavor to Indian dishes, and serves as a balancing agent between spicy and sweet. The hints of sourness in this spice bring cohesion to the flavors. Some Indian delicacies made from amchur powder include pav bhaji, chana masala, and aloo tikkis.

3. Asafoetida (Hing)

Native to Iran and Afghanistan,  Asafoetida is an essential spice in  vegetarian cuisine. This  spice is made from gum resin found in the roots of a Ferula plant. Once it is extracted, it is dried, ground into a coarse yellow powder.  Because of its  pungent smell, the spice is also known as stinking gum.  Unlike other spices, hing is not something that can be sprinkled over a meal. In order for that strong aroma to dissipate and the  bitterness to fade, hing has to be cooked directly in the pan with ghee or oil. The taste of is described as similar to leeks and garlic. Often paired with turmeric, cumin powder, and red chili powder, hing is added to dals and veggie curries. In Ayurvedic medicine, hing is used as a digestive aid.

4. Nigella Seeds (Kalonji)

These seeds are harvested from Nigella sativa, a plant native to the Mediterranean.  They are also referred to as  “black cumin,” “black caraway,” and “onion seed”.   Kalonji has a strong aroma and taste that has hints of oregano, onion and black pepper. The taste is described as  smoky and nutty.   It is recommended to use them as a whole instead of  the ground form, which brings out their underlying bitter taste.  In many cultures, kalonji is ranked as a top herbal medicine. In Indian food,  you will spot these black seeds in naan bread and  achari dishes such as achari aloo, achari paneer and achari bhindi.

5. Nutmeg (Jayphal)

Like cinnamon and clove, nutmeg is a quintessential autumn spice as it represents a sense of warmth.  This spice is frequently used in desserts and drinks like pumpkin pie,  pumpkin spice latte, and candied pecans. Nutmeg can be used in savory dishes as well as sweet dishes.  Some Indian dishes with nutmeg include korma, biryani, puran poli, and ukadiche modak. Nutmeg powder is made by grinding the seed of the myristica fragrans tree. It is an intense spice that has a strong and distinct aroma. The taste is described as nutty and slightly sweet.

It’s difficult to imagine Indian food without spices and herbs. Spices are the infrastructure of Indian cuisine. They are used in all shapes and sizes including whole, powder form,  a blend of several spices, or in a paste. 

Looking for a list of must have Indian spices that should be in your pantry at all times? Be sure to check our previous blog - The Magnificent Seven Spices Needed for Indian Cooking). 

Leave a comment to let us know which of these unique spices you have used in your cooking.

For most of us living in the U.S, a trip to the fruit section of our grocery store is monotonous. You will only find fruits such as apples, bananas, grapes, and oranges which are available all year long. While fruits like Mangoes and Guavas seem to be a favorite among Indians everywhere, did you know that some of the world’s rarest fruits are found in Southeast Asia? We have come up with a list of the world's six most unique and uncommon fruits that you may have never heard of. They come in all shapes, colors and sizes:

1. Jackfruit 

Starting off with Jackfruit, it is known as the national fruit of Bangladesh and Singapore. Jackfruit is naturally sweet, and tastes like pineapple and banana. It can be eaten both ripe and unripe. This tropical yellow fruit is shaped like a bean and can weigh over fifty pounds. This versatile fruit is a vegan favorite as it is often used as a meat substitute.  Therefore, it is often referred to as “vegetable meat”.  Jackfruit has become extremely popular in the United States as a plant based meat alternative because of it’s meat-like texture. Some restaurants are now beginning to serve jackfruit tacos and sandwiches as a meatless option on their menu.  In south Indian cuisine, jackfruit is used to make curries, dosas and Idlis. 

2. Durian

Next up is Durian, native to Indonesia, Thailand and Malaysia.  It is recognized as ‘the king of fruits’, due its appearance. It has a spiky exterior, and has an unusual taste and flavor. Durian has a husk covered in green thorns, and can weigh up to 7 pounds. Durian is expensive and difficult to grow. It is used as a flavor in ice cream, candy and cakes. Durian has an acquired taste, the description of which  varies as some people utterly dislike the taste while others love it. People describe the taste as “garlic pudding” or “rotten onions”. Interesting fact, due to its overpowering and unusual smell, Durian is banned on public transportation in several countries in Asia. 

3. Mangosteen

Besides having a similar name, Mangosteen has no relation to Mangoes.  Mangosteen is a tropical fruit that is low in calories, but high in nutrients and antioxidants. It is recognized as the “Queen of Fruits” because legend has it that it was Queen Victoria’s favorite fruit. Mangosteen is grown in India, Thailand and Malaysia. It is commonly consumed by itself but can be used as a topping for salads and yogurt. Purple in color, the taste of Mangosteen is described as sweet and tangy, or a mixture of lychee, peach, strawberry and pineapple. Due to its seasoned nature, Mangosteen is only available for a short period of six to ten weeks during the year. In Southeast Asia, Mangosteen rinds are used for medicinal purposes.

4. Rambutan

The name of this fruit is derived from a malay word “rambut” which means hair(referring to its outer spiky exterior). It can be eaten, fresh, frozen or in a jam.  Rambutan is a favorite fruit snack around Asia. It is grown in Malaysia, Thailand, Philippines and Indonesia. Rambutan is red in color with a sweet and sour taste. It resembles the taste of grape or strawberry, and is a rich source of nutrients and antioxidants.  Because it is a close relative of lychee, Rambutan is a great option to add to tropical fruit salads or use as fruit topping on ice cream and yogurt. 

5. Sapodilla

In India, Sapodilla is known as Chikoo. This fruit is shaped like an egg with rough brown skin. When ripened, it is yellow on the inside.  Sapodilla is soft, sweet and juicy, with a taste similar to a pear and it is recognized as one of the most desirable tropical fruits.  It is largely grown in Pakistan, India, Bangladesh, Thailand and Malaysia.  Sapodilla can be eaten raw and is often used in shakes, ice cream, custards, and pudding.

6. Jabuticaba 

Last but not least, this interesting name is derived from the Tupian language. In Tupi, the word jaboti/jabuti meas ‘tortoise’, and the word caba means ‘place’.  This translates to  "the place where tortoises are found".  Native to Brazil, Jabuticaba is purple in color, and is similar to grapes in taste.   It has a thick, astringent skin that encases a sweet pink jelly flesh. Jabuticaba can be eaten fresh by itself or  used to make jams, marmalade and wine. 

Now that we have presented a captivating list of tropical exotic fruits. The next time you are traveling around the globe, visiting local markets, or visiting your local ethnic supermarket, be sure to look out for these uncommon delicacies. Leave a comment to let us know which of these fruits you have tried (or if we have missed your favorite).

Saffron is the world’s most legendary spice, and is commonly referred to as “Red Gold”.  The reason being is that Saffron is the most expensive and exquisite spice in the world.  The history of saffron cultivation and usage dates back to over 3000 years ago, and is connected to many cultures. Originating in Iran, saffron was first used for medicinal purposes, and  in fact, to this day, Iran remains the world’s leading producer of saffron, followed by India, Spain and Greece. n Hindi, saffron is known as ‘Kesar’

Why is Saffron so expensive?‍

Saffron has remained the most expensive spice throughout history, but what makes it so special? Saffron is extremely difficult and time consuming to harvest. The plant only blossoms during a short period between October and November. Once a flower blooms, it must be harvested that same day, as it begins to wilt immediately.  In order to produce one pound of Saffron,  200,000 saffron stigmas have to be hand-picked from 70,000 crocus flowers. An estimate of forty hours of labor is needed to pick 150,000 flowers. Because of its extremely labor intensive harvesting process, the retail value is very high.

What is Saffron used for?‍

Saffron is available in ground form as well as in threads.  The threads are thin and red or orange-red in color. Mixed with milk, saffron adds a  bright yellow color to dishes. It has a very fine yet fragrant taste that is both sweet and floral. The best part is that a little goes a long way. Adding just a pinch of saffron to a dish can do wonders for its taste, aroma, color, as well as make  it rich and exuberant.  Saffron is commonly found in Mughali cuisine in North India. A few scrumptious Indian dishes to try are saffron rice, saffron chicken curry, saffron pulao, and kabuli chana kofta biryani. Saffron desserts include gulab jamon, ras malai, kesar peda, saffron cardamom kulfi, and saffron rice kheer. Below we have shared our favorite, finger licking, saffron dessert recipe which will leave you dreaming about it for days. 

Saffron Rice Kheer

Ingredients:
• ½ cup basmati rice (soaked in water for 2 hours)
• 8 cups of whole milk
• 1 cup of sugar
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds
• 1 teaspoon cardamom powder
• ½ teaspoon saffron stands
• 2 tablespoons rose water

Directions:
1) In a pan, add milk and bring it to boil.
2) In a cup, mix saffron with 1 tablespoon of milk.
3) Add saffron milk to the boiling milk.
4) Stir well and let it boil for about 10 to 15 minutes.
5) Add rice to the milk and cook on medium heat until the rice has fully cooked. Keep stirring the pan to make sure that the milk does not stick at the bottom.
6) Add sugar and cook on low heat for 8 to 10 minutes.
7) Add cardamom powder, pistachios, almonds, and cook on low heat for 5 minutes.
8) Let the kheer cool down and add rose water and mix well.
9) Garnish with chopped nuts.

India is undoubtedly one of the oldest civilizations on Earth. Its diverse cultural history, inhabitants of multiple races, religions, music, foods, fashion and languages makes it a goldmine for the study of architectural evolution throughout history. 

(1) The Taj Mahal

Speaking of lavish architecture, one of the Seven Wonders of the World-- the Taj Mahal-- lies in India as well. Built by 17th century Mughal Emperor Shah Jahan, the Taj Mahal is located in Agra and is believed to have been entirely completed in 1653. The famous monument was built out of love for Shah Jahan’s beloved wife Mumtaz Mahal, who died during childbirth. It is a hotspot tourist location and people from all over the world come to see the beautiful white marble mausoleum each year. Legend has it that the artisans who worked on the Taj Mahal are reputed to have their hands cut off after the building was completed to prevent them from building a comparable building. 

(2) The Sri Ranganathaswamy Temple

Since Hinduism is a predominant religion in India, there are numerous Hindu temples all around the country. The Sri Ranganathaswamy Temple in Srirangam is the largest Hindu temple compound in India and one of the largest religious complexes in the world. It is constructed in Dravidsian architectural style and is one of the most illustrious temples in the city. The numerous inscriptions on the temple show it as being a significant archaeological and epigraphical site, providing a historic window into the early and mid medieval South Indian society and culture

(3) Makkah Masjid 

Along with Hinduism, you will also find other religions represented equally as well. The Makkah Masjid located in Hyderabad is one of the largest mosques in the south of India and can accommodate 10,000 worshippers at a time for prayers. Completed in 1693, the Makkah Masjid was constructed from huge granite boulders and small red bricks believed to have come from the city of Mecca itself. The mosque uses Indo-islamic architecture characterized by pillars, domes, minarets, and red bricks.

(4) Charminar

Another beautiful mosque and one of the most famous buildings in Hyderabad, India is Charminar. Built in 1591 by Muhammad Quli Qutb Shahi, the monument was created to celebrate the end of the deadly plague. Charminar was considered to be the first structure to be constructed in the newly built city of Hyderabad. This landmark too uses Indo-Islamic architecture. 

(5) Lotus Temple

One of the more modern architectural buildings that has managed to achieve a status luring tourists all over the world is the Lotus Temple located in Delhi. It is a Baha'i House of worship that is open to all religions and stands for the secularism and openness of the country. Designed by Iranian architect Fariborz Sahba, the structure is made to look like a lotus flower composed of 27 petals forming a circular periphery with nine doors. The entrance of the Lotus Temple is also very enchantingly decorated with ponds and gardens, giving it the recognition as the Taj Mahal of the 21st century.

(6) Tawang Monastery

Speaking of recognition, the Tawang Monastery located in Tawang City is the largest monastery in India and second largest in the world after the Potala Palace in Lhasa, Tibet. The famous monastery is 400 years old and has been an important pilgrim center for followers of Buddhism. It is situated on a picturesque location at a very high altitude providing stunning views of Tawang Town. 

(7) Golden Temple

Last but not least is the Golden Temple. Also known as Harmandir Sahib, the Golden Temple is located in the city of Amritsar, Punjab. It is the preeminent spiritual site of Sikhism. In the past, the temple was a target of persecution and was destroyed many times. Thus, it has been reconstructed multiple times as well. The Golden Temple is now built around a man made pool and is known for its golden dome. The entire building is made up authentic of 24-karat gold. 

India is definitely one of the most diverse nations full of rich history and culture. In the words of Mark Twain,

“So far as I am able to judge, nothing has been left undone, either by man or nature, to make India the most extraordinary country that the sun visits on his rounds. Nothing seems to have been forgotten, nothing overlooked.”

India encompasses multiple different types of architecture into its many monuments, making sure no religion or culture is overlooked. You can find a variety of different tourist locations that fit your interests in any city. Leave a comment to let us know which of these places you have visited or if we have missed your favorite.

It surely matters what ingredients you put in your food to make it flavorful, however, it is equally important to pay attention to which cookware you use to prepare the food in. For your taste buds to truly enjoy the authentic taste of your favorite Indian dish you have been longing for, you need to go back to the basics and prepare your dish in a traditional handi made out of clay. 

For centuries, mankind has depended on clay for building material for a shelter. Clay has also been utilized to illustrate religious origin stories. Most importantly for humans, clay was used as cookware. Pots made out of clay allowed food to be easily cooked over fire, which reduced bacteria and released nutrients. As clay is porous, it captures moisture in the dish and allows it to circulate while cooking. Because of this, food cooked in clay pots is cooked with little oil. 

Cooking in a clay pot is a slow process that requires seasoning the pot before cooking in it. The slow cooking process results in aromatic, lip-smacking, and scrumptious food.

However, as life got busier, people started taking shortcuts in their kitchens and preferred cooking in aluminum and steel for quicker meals. In today’s world, as people are becoming more health conscious and aware of what they put in their bodies,  they are beginning to understand the enormous benefits of clay pot cooking.  One of the benefits of cooking in a  clay pot is that the alkaline nature of the clay lowers the acidic content of the food which makes it easy on the stomach. In addition,  the dishes are more flavorful and have an authentic taste. Due to this,  clay pots have gained a cult following and have become a popular commodity. Some Indian restaurants around the United States are now serving dishes cooked in clay pots such as chicken handi, vegetable dum biryani,  and matka chai. 

What are Indian clay pots?‍

Indian clay pots are earthenware pots that have been used for centuries for Indian cooking. They are unglazed, free of any toxic materials or lead, and are 100% eco-friendly. The cookware is known by multiple names such as handi, matka, and manchatti.

Back in the day, clay pots were present in almost every household-- handed down from generation to generation. In India, the clay pots are handcrafted by local artisans. To this day,  in rural areas and villages,  food is still prepared in handis.

How to season clay pots?‍

Perhaps one of the key factors of clay pot cooking is seasoning the pot before cooking in it. First, wipe all the unglazed areas of the pot and rub it with oil. Fill the pot with water and close the lid.  Place the pot in an oven and turn on the oven to 350 degrees and let it bake for a couple of hours. Once done, let the pot cool completely and store it in a cool, dry place. Seasoning the pot enhances its durability and makes it more crack-resistant.

How to clean clay pots?‍

It is essential that the clay pots are cleaned properly.  Since clay is porous, do not use regular dish soap with water to clean the pots as the soap will likely soak into your pot and food.  Simply, use hot water with a brush to scrub the pot.  In addition, pots can be cleaned with a mixture of baking soda and vinegar. If the pot has tough stains, soak the pot overnight with a mixture of water and a few teaspoons of baking soda.  This will also help remove any odors in the pot.

Indian dishes to cook in clay pots‍

Some clay pot Indian dishes to try are chicken handi, vegetable biryani, chicken korma, fish curry, daal, and many more. Some desserts to try are matka kulfi, matka kheer, sweet matka dahi, and matka chai. 

Clay pot cooking can provide a whole new culinary experience and more authenticity to traditional Indian foods. Once you start cooking in these clay pots, you will surely notice the difference in taste from your everyday meals. If you’re looking to change up the way you eat, we suggest you make room for this groundbreaking item in your kitchen!

Picture this, you are sitting at the hottest new restaurant in town and have ordered the most popular dish on the menu. You heard everyone raving about it, people discussing how great it tastes and how beautifully it's plated and served. You are impatiently waiting for it to arrive and it indeed did. Wow, it looks beyond amazing and you just can’t wait to devour it. But first things first: you take out your phone, position it perfectly in your hands, and snap that Instagram worthy picture. Now, you are ready to have your much-awaited meal. This approach doesn’t seem unusual in this day and age, right--but does taking a thousand pictures of your food until it gets cold sound normal?

On a communal level, food is what connects us back to our culture and values. We associate it with nostalgic memories of our childhood as it attaches us to our families, our city, and our identity. However, in our technologically advanced society, it has now become the norm to display the perfect picture of your meal. You are sure to see a steady feed of food pictures while scrolling through Instagram because everyone is prompt in posting images of the delicious meals they are about to indulge in--whether they are celebrities, popular bloggers, or average citizens.

The Bad That Comes With It‍

An interesting fact is that these food photos posted online are impeccably curated and can potentially trigger food cravings. The lighting around the meal, the camera angles, and the ambiance – all conspire towards creating the impression of a perfectly effortless dish. No dirty dishes or messy kitchen is shown afterward. Chances are, the more you get accustomed to looking at images of the fine faultless dishes,  the less time you would spend cooking the dish yourself. And even if you try, you might get frustrated from not being able to recreate that immaculate delicious glory visible in the picture. According to a study by the Harvard Business Review, this could possibly be the motivation behind why home cooking is becoming obsolete and we have strayed away from the simple joys of having a warm home-cooked meal. Handwritten family recipes were previously regarded as heirlooms passed through generations, but the reasons mentioned earlier could result in a critical change in the way we eat. Either way, home cooking as a pastime is on the decline.

This opens the doorway for another contender, business owners, and marketing agencies who use our annoyance and failure in being able to recreate Instagram food images to their advantage. Their tactic is pretty simple: if you cannot make the food you see, we will make it for you. Restaurant businesses employ food photography to appeal to their consumers, which are readily available on their website’s online menu as well as on other platforms like Yelp. We are able to browse through food places in the area and their appetizing meals within seconds. Apps are an important aspect that acts as third party delivery services and offers a wide assortment of restaurants for users to browse. While it is normal to assume that ordering food through an app also benefits the restaurant, in reality, it only decreases business by diminishing the motivation to dine in. Hence, a decrease in overall foot traffic and revenue. Compelled to join the applications due to the market competition, this downward business trend continues. 

The Good That Follows‍

The expression “we eat with our eyes” stands truer than ever before in times of this bustling online food culture. Social media and food are very prevalent and connected together. Instagrammable food is becoming increasingly popular among millennials as it is nearly impossible to scroll through your social media feed without seeing food-related pictures or videos. The good news is that it now allowing better understanding and communication between cultures. It is also accelerating the conversations around what we put on our dinner table, how it is made, and how it is raised.

The insatiable demands of content featuring food have given rise to online cooking tutorials providing you with the techniques of culinary success, right in your home. It is satisfying to know that an individual can showcase their creative culinary creations on social media and garner international attention. A noteworthy thing to mention here is the accessibility of famous chefs to a wide range of audiences. YouTube, for example, has a decent number of famous mainstream culinary experts who are delivering instructional videos that urge viewers to create meals from the very basic to expert level. It's a stunning asset for getting the hang of cooking and will help build trust in the viewer’s kitchen capabilities as well. And who can forget the magicians with a camera giving rise to an exploding food-imagery trend. They capture tempting food and make it look as easy as pie. Food photography has now become a full-fledged commercial photography genre specializing in taking a mouth-watering photo every time.

Recipes from various cuisines shared through the web are an indicator of culinary cultures across the globe. Analyses of them can prompt a profound understanding of food from a cultural viewpoint. Unique cross-cultural recipes can be created through shared food experiences by connecting individuals with culinary interests from various backgrounds in a way that is informal and fun. Food imagery may have its pros and cons, but in the end, it’s all about forging new bonds with food as the definitive connector.

Indians love introducing their food to other cultures, and rightly so because every part of India has a unique flavor and its own delicacies. The country is described by its assorted variety; an amalgamation of various societies, customs, and ways of life. What characterizes India is its undying love for food items, as its cuisine is not only different in taste but also in cooking methods. Being highly diverse in cultural identities, Indian food is also heavily influenced by religious and social groups. As per the dominant religious belief of the region, the cuisine omits certain ingredients to comply with sacred law. In this blog post, we explore the cuisine influenced by the Moghul dynasty, which constitutes delicious North Indian food.

Due to its origins, the cuisine reflects a strong usage of rich and hearty Moghul elements like: milk, cheese, yogurt, cream, nuts, saffron, chilies, and ghee (clarified butter).

Saffron, one of the most expensive spices in the world, and rich gravies, made from pureed nuts and cream, are all regularly used in Northern dishes. Another commonality are tawas (griddles) and tandoors (clay ovens), which are well known for baking fluffy naan bread, roti and parathas. Puri and bhatura, which are deep-fried thin flatbreads are equally desired. Additionally, famous main courses like Tandoori Chicken are also cooked in the tandoors to create a distinctive smokey charcoal flavor. Although North India is brimming with countless tempting foods, below are our top three picks that are highly popular in the region.

Chole Bhature

Chole bhature is a traditional and delicious vegetarian meal prepared with ingredients easily available in the kitchen. It is cooked mainly using chole (garbanzo beans), wheat flour, yogurt, all-purpose flour and  a mix of spices served alongside a puffy bhatura (deep-fried bread). The dish initially originated from eastern Uttar Pradesh in the northern part of the Indian subcontinent, and is preferred for breakfast and brunch by North Indians. Chole is the name for the bigger and lighter hued chickpea known as Kabuli Chana (garbanzo beans). Kabuli chanas are mainly cultivated in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent. This variety of garbanzo beans originated in Kabul, Afghanistan and was introduced to India in the 18th century. On the other hand, puris originated from the Indian subcontinent. Bhaturas are a popular variant of it, made from all-purpose flour and deep-fried just like puri. It may come as a surprise, but puri has its roots in ritualistic traditional cooking. Anything cooked in ghee was considered pure food as per the Vedic society. Frying, thus became part of the ritualistic way of cooking in early Indian society, and puris found their way onto our plates.

Palak Paneer

Cooked spinach with Indian cottage cheese is a staple in North Indian cuisine. The flavorful curry is infused with Indian spices which becomes a perfect base for pan-seared paneer.  It entices your taste buds and is a much healthier version of a creamy dish.  

The origins of palak paneer can be traced back to Portugal. Many say that the Portuguese introduced paneer with their knowledge of cheesemaking to Calcutta, India. Despite these early origins, though, paneer didn’t make its way into Indian cuisine until the Mughal Empire. The idea of mixing leafy greens with paneer can be traced back to around 2000 BCE, among the days of Ayurvedic cooking traditions where people prepared chopped mustard greens in earthen pots with yak’s milk. With time, the dish has evolved. First blanched and then pureed, spinach is cooked with spices and simmered with paneer on low heat. Cream is then added to contribute to richness and to cut down on the spinach leaves’ bitterness. This fast and easy-to-cook dish can be served with basmati or cauliflower rice and naan bread.

Ladoo

Whether it is a wedding or the birth of a child, everyone loves their all-time favorite ladoo on all occasions and festivals. Varying in flavor and sizes, they are a widely cooked mid-day snack and are also served as a dessert. It is interesting to note that ladoos was originally used as a medicine to calm the raging hormones of teenage females. Used in other cases of medicine, one of the earliest examples of Til kay Ladoo came around 4 BC when legendary surgeon Elder Susruta began using it as an antiseptic to treat his surgical patients. On the contrary to medicinal use, some ladoos like the Shahi Ladoo, were considered gifts from the Persian invasion as it brought in dates, figs and the usage of fruits and vegetable seeds into original ladoo making. The genuine curve in the ladoo story was obviously influenced by the import of sugar during early British times. Alluded to as “Sweet White Poison”, sugar turned the genesis of ladoos into a hot commodity. Many people are not aware of the fact that there are more than 100 different types of Ladoos made with the simplest ingredients and recipe. The main trick is to get the browning of the gram flour right along with a spot-on sugar syrup consistency. Each kind of ladoo is flexible in the recipe where the core ingredients remain the same but one can add more food items, and adjust sweetness levels and ghee proportions. One needs to be careful not to alter the ladoo’s original texture. Notable of the numerous types of ladoos are: Besan, Motichur, Badam, Atta, Mawa, Ragi, Moong Dal, Rava, Till, Poha Gond, Urad, Maladu, etc.

It is an exhilarating experience to know that the cooking styles of India are vigorously impacted by its history, victors, exchange accomplices, and the strict social practices of its masses. Because of the distinctions in atmosphere and soil conditions, the local cuisine in different districts varies enormously from one another, as every area uses spices, herbs, and ingredients that are grown locally. North Indian cuisine, particularly, is perhaps the most prevalent around the globe with its ingredients readily available in major supermarkets as well. Many restaurants in countries like America and the UK thrive on this culinary style of bold spices and opposing flavor combinations. While Indian restaurants are flourishing outside India, they are not solely serving what is viewed as a bona fide Punjabi or North Indian-impacted cooking. Therefore, it is in every case better to explore and see what more the North Indian district brings to the table.

Until the 1990s, there were very few Indians in the top tiers of corporate America. The glass ceiling was broken in the mid-1990s, with the rise of Indian executives in the science, technology, engineering, and math fields. For example, Sundar Pichai became the CEO of Google, Satya Nadella as the CEO of Microsoft, Ajay Banga becoming CEO of MasterCard, and Shantanu Narayen as CEO of Adobe Systems, to name a few.

It is widely acknowledged that Indians have made it big in the STEM path, however, Indians have represented themselves in other industries apart from the STEM field as well. When it comes to aromatic and flavorful food or vibrant and colorful clothing, Indian culture is unparalleled. Surprisingly, Indian restaurants and attires have become increasingly popular in the United States. Additionally, Indians have also received much recognition in the entertainment field. From television drama series and films to comedy shows, Indians have made great progress in today’s era by choosing unconventional careers.

Food:‍

In an effort to offer a variety of cultures and tastes, big name Indian chefs are creating Indo-fusion recipes to appeal to wider audiences. Therefore, having complete Indo-Fusion menus has become a trend for many upscale restaurants in big metropolitan cities like Chicago, New York, Los Angeles, and Houston. Foods like turmeric lattes, naan pizzas, butter chicken, paneer, and biryani are enjoyed among many Americans.

Floyd Cardoz, who recently passed away due to Covid-19, had his own Netflix cooking show titled “Ugly Delicious”, was a chef of the New York City restaurant “Tabla”, and also won “Top Chef Master” in 2011. His restaurant Tabla has received numerous accolades from the press and three star ratings. Celebrity favorite Padma Lakshmi is another popular Indian individual known for her role as a co-host of the reality cooking show “Top Chef.” She has also written cookbooks and a collection of multiple recipes. Lastly, Chef Vikas Khanna of New York City’s restaurant “Junoon” has a long list of his own accomplishments. Junoon has been lauded as upscale Indian cuisine and has also received many awards for its innovation.

Fashion:‍

Additionally, dresses including sarees, kurtis, and jewelry like tikas attract the attention of more than just other desis in the United States. With a strong presence at award shows and premieres, we tend to overlook those who perform right alongside names like Beyoncé and Jennifer Lopez. We’re talking about the outfits that captivate everyone's attention at the red carpets. Competition isn’t just fierce among actors, actresses, singers, and performers, but also amongst fashion designers. Indian designers have made big debuts in the United States dressing up big celebrities for a long time. You’ll always find dresses, gowns, and suits made by Indian designers such as Sachin & Babi, Abu Jani and Sandeep Khosla, Falguni and Shane Peacock, Naeem Khan dressing up famous personalities like Katy Perry, Carrie Underwood, Nicki Minaj, Meta Golding, Michelle Obama, Beyonce, Blake Lively, Demi Moore, Leighton Meester, and more. Another in demand Indian jewelry designer, Rachel Roy, has dressed countless others alone-- including Diane Sawyer, Kate Hudson, Jennifer Garner, Kim Kardashian, Tyra Banks, Penelope Cruz, Lucy Liu, and Wendy Williams. Additionally, apart from red carpets and celebrities, Indian embroidered prints with delicate lace, thread, and stone work have become increasingly popular among clutches, bags, coats and dresses with international brands like Gucci and Christian Dior as well.

Entertainment:‍

Moreover, Bollywood stars have recently had a really big reach within the United States. With actors like late Irfan Khan from Life of Pi and Slumdog Millionaire, Indian talent shone through receiving Academy Awards. Other actresses and actors include Priyanka Chopra from Quantico and Baywatch, Anil Kapoor as a main lead from the hit TV show 24 on Fox Television, and Anupam Kher from Silver Linings Playbook and NBC drama TV series New Amsterdam.

Comedians:

From Lily Singh to Hasan Minhaj, a number of Indian Americans have become legitimate A-Listers in the past few years. Popular Indian comedian Lily Singh started off as a Youtuber, and has successfully built a career as the first South Asian female to host a late night show on NBC called “A Little Late with Lily Singh”. She has recently been renewed for another season. Another millennial favorite comedian Hasan Minhaj was a featured speaker at the 2017 White House Correspondents Dinner, and continues to delight audiences with his own Netflix show titled Patriot Act. He remains one of the few political satirists who are effectively using humor to fill the gap between the society as it is and as it should be. The comedian, writer, TV host, producer and commentator effectively checks lists of all the experiences of a brown kid in America. Minhaj rose to fame with his work on the Daily Show, and from small performances to being on “TIME’s list of 100 Most Influential People for 2019”, he has traveled far and wide. Another popular comedian, Aziz Ansari’s career took off when he starred in NBC comedy, Parks and Recreation. He was also on the TIME list of 100 most influential people in 2016 and had a show on Netflix called Master of None.

In the past decades, we have seen Indians make great progress in representing Southeast Asia in the United States apart from doctors and engineers. This new generation of Indians has recognized that they no longer want to limit their careers to traditional paths like medicine or IT. From food and fashion to entertainment and comedy, they are no longer afraid to take risks and follow atypical methods.

The History and Rise of Yoga:‍

Despite many years of research, we still don’t know much about the origins of yoga. However, we do know that it originated in India 5,000 or more years ago. Some historians connect yoga practices to as far back as around 500 BCE. In the early 1920s, archeologists surprised the world with the discovery of the so-called Indus civilization. This was the largest civilization in early antiquity. In the ruins of the big cities of Mohenjo Daro and Harappa, excavators found depictions engraved on soapstone seals that strongly resemble yogi-like figures. Many other finds continued to show the amazing continuity between that civilization and later Hindu society and culture.

In Mahāyāna Buddhism, the notion of yoga as a spiritual or meditative practice was referred to as Yogachara (Yogācāra). Yogachara involved eight steps of meditation that was known as “calmness” or “insight.”

For a while, yoga was a loose notion, its meaning difficult to pin down. It was more of a notion of meditation and a religious practice than it was exercise as we know today. However, around the 5th century, it became more of an established core practice among Hindus, Buddhists, and Jains. They began associating yoga and its poses around several core values.

The first value involved analyzing one’s own perception and cognitive state-- understanding the root of suffering and using meditation to solve it. The second aimed to uplift or broaden consciousness, and the third involved using yoga as a path to “transcend” bodily pain or suffering. The fourth was using yoga to enter other bodies and act supernaturally — perhaps the strangest and most mystical value of all.

This is also where the difference between “yogi practice” and “yoga practice” is differentiated. Yoga practice essentially denotes mind-training and meditation issuing in the realization of enlightenment, liberation, or isolation from the world of suffering existence, at least in ancient terms. Yogi practice, meanwhile, lies more in the supernatural — i.e., when yogis are able to enter other bodies to expand their consciousness.

In the late 1800s, yoga spread West, and in the 1920s, the “Modern Yoga Renaissance” began. This is where the physical practice of yoga evolved dramatically. Yogis began to pioneer yoga as exercise, infusing them with Western gymnastics, wrestling, and other practices. At this point, traditional yoga contained very few standing poses. Today, yoga is a staple of holistic health and has grown into a massive industry, with an estimated 300 million practitioners worldwide and counting!

Types of Yoga:‍

There are twelve different types of yoga. There is no right and wrong, but whatever fits you and your personality. See the list below.

1. Kundalini Yoga is where everyone wears white to deflect negativity, consists of chanting, singing and meditation.
2. Vinyasa yoga or “flow yoga” is often interpreted as linking breath and movement, where the poses are synchronized with the breath in a continuous rhythmic flow.
3. Ashtanga yoga consists of six series of specific poses taught in order. There is no music played in Ashtanga yoga, and each practitioner moves to their own pace. Each pose and each series is “given” to a student when their teacher decides they have mastered the previous one.
4. Yin yoga is a slower style of yoga in which poses are held for a minute and eventually up to five minutes or more. It has roots in martial arts.
5. Iyengar yoga utilizes multiple props such as chairs, walls, and benches. It is suitable for people of all ages and skill levels.
6. Bikram Yoga is a form of hot yoga and has many set rules.
7. Power yoga is more active and is done at a quicker pace than other styles. It is preferred among those that want to get in a good workout.
8. Sivananda yoga is done in a more gentle form and focuses more on the spiritual aspect associated with the poses.
9. Restorative yoga focuses on relaxing and down-regulating the nervous system. It is easy to drift off to sleep during its poses.
10. Prenatal yoga can do wonders for mothers-to-be. It helps ease pain associated with pregnancies, such as in the lower back or hips.
11. Aerial yoga involves traditional yoga poses with the added support of a strong, silky hammock that hangs from the ceiling.
12. Acro yoga takes familiar transitional poses and changes them up by adding a partner. It develops effective communication skills with a partner, and aids in setting appropriate boundaries.

Benefits of Yoga:‍

Due to its ample health benefits, yoga has grown massively in popularity around the globe over the decade. Yoga improves average quality of life, helps fight depression, promotes better sleep quality, increases body strength, improves breathing, and promotes healthy eating. Yoga also helps with relaxation of the mind and body, increased flexibility, improved energy and vitality, and improves posture.

Yoga is considered an approach to osteopathic medicine. According to the American Osteopathic Association, some of the physical benefits of yoga include maintaining a better body tone and balanced metabolism, improved respiration, energy and vitality, weight reduction, and improved athletic performance. Similar to how different exercises target different parts of your body, there are more than 100 different types, or schools, of yoga, that stretch and flex various muscle groups. Most sessions typically include breathing exercises, meditation, and assuming postures, also called asana or poses. Many people also use yoga as a coping mechanism for anxiety, or to better learn discipline and communication. Yoga has grown to become one of the hottest fitness trends in the United States, and is enjoyed among the highest ranked fitness activities.

How Yoga Gained Popularity in the U.S:‍

As indicated above, yoga is seen as a positive activity for physical and mental health. According to a survey conducted in 2016 by the Yoga Alliance and Yoga Journal, between 2012 and 2016 the number of Americans doing yoga rose from 20.4 million to 36 million. Before, yoga was dominated by women. However, since key findings of the survey included that Yoga is for all ages, there have been more males and older practitioners than before. In 2016, there were approximately 10 million male practitioners and almost 14 million practitioners over the age of 50. This is up from about 4 million men and 4 million 55+ year olds in 2012. Yoga has become an increasing part of American life. 1 in 3 Americans have tried yoga on their own (not in a class) at least once. 75% of all Americans agree “yoga is good for you.” In addition, yoga is strongly correlated with having a positive self image.

The survey also indicates that yoga practitioners live green, eat sustainably and donate time to their community. Moreover, yogis have stronger minds, 86% of practitioners report having a strong sense of mental clarity, compared to 77% of non-practitioners. The survey further shows that yoga practitioners have a more positive view of their capabilities than non practitioners. 80% of practitioners self-report they have good balance and 75% self-report being physically strong compared to 64% and 57% of non-practitioners, relatively.

Yoga as an influential fitness form that is embraced by the West while reflecting positively on its cultural aspects has become widely recognized. It is about acclimating one to his or her individual self — body and mind. Yoga poses can be modified based on your physique, including your degree of flexibility or how you’re feeling that day. It is not about perfection, performing a beautiful pose to show others, or a competition of flexibility. Instead, yoga increases your mindfulness and connection to spirituality. As the famous verse from the Bhagavad Gita go, “Yoga is the journey of the self, through the self, to the self," and everyone should try it at least once.

You know when a certain healthy lifestyle is on the rise, when it gains a cult following of top Bollywood celebs. In the last few years, Veganism has gained widespread popularity, as Bollywood celebs have opted from vegetarianism and veganism to switch to a healthier, and a "cruelty-free" lifestyle. Top celebs like Sonam Kapoor, Kangana Ranaut, Sonakshi Sinha, Amir Khan, and Jacqueline Fernandez have turned vegan and pledged their support towards animal rights.

Veganism is a plant-based diet requiring less land than a meat and dairy diet. With the current pandemic and rising global food and water insecurity due to a multitude of environmental and socio-economic problems, there's never been a better time to adopt a vegan diet. Plant-based living is also a more sustainable way of looking after our planet and feeding our families.

What is Veganism and a Vegan Diet?‍

Veganism is a way of living which seeks to exclude all forms of animal exploitation and cruelty for food, clothing, or any other purpose as much as possible. A vegan diet focuses on plant-based foods and beverages and excludes all animal products. The goal is to eliminate the use and harm of living beings. What’s the difference between being vegetarian and being vegan? While vegetarians still eat dairy and eggs, vegans remove any and all animal byproducts and foods that involve animals in their processing methods. For vegans, not only are meat, poultry, and fish taken off the plate, but so are products derived from animals including honey, eggs, and dairy. 

What Can Vegans Eat:‍

Vegans consume a variety of whole grains including oats, rye, barley, buckwheat, rice, and pasta, as well as a wide array of fruits and vegetables. In addition, foods such as beans, lentils, tofu, seitan, tempeh, nuts, avocados, and seeds like quinoa fuel their body with protein and healthy fat. Finally, vegans can also choose from an ever-growing selection of ready-made vegan products, including vegan meats and burgers, fortified plant milks, vegan cheeses, and desserts. Dairy products can be replaced with plant milks, scrambled eggs with scrambled tofu, and honey with plant-based sweeteners like molasses or maple syrup. Some of the benefits vegans experience include higher energy levels, lower cholesterol, clearer skin, and better sleep.

Hinduism and Veganism:‍

A majority of Hindus are already mostly vegetarian, but veganism is on the rise as people are learning more about animal cruelty. In India, cows endure pain and suffering to produce milk as they eat plastic inadvertently while looking for food. Hindus especially, focus on the treatment and consumption of cows, as they are considered a sacred animal in the Hindu religion. Many Hindu vegans point out that by consuming diary products, one is supporting animal cruelty which goes against the core Hindu values-- as according to the Bhagavad Gita, the lord resides in animals. Hinduism practices ahimsa (non-violence), an important virtue that advocates for the total avoidance of harming all living creatures. 

One of the biggest animal rights organizations, People for the Ethical Treatment of Animals (PETA), has raised awareness about the inhumane treatment of animals. The modern food industry keeps animals in closed confined spaces, feeding them antibiotics and hormones until they are slaughtered. 

Thanks to increased animal treatment awareness, individuals are seeing an escalation in veganism and even vegan options in restaurants. Vegan diets have also grown in areas with yoga and meditation retreats and ashrams, such as Goa, Rishikesh and Dharamshala. There are also several fantastic local and international initiatives that have really moved the needle on vegan education in India. The best part about being vegan in India is that it is more straightforward than other countries because they are already meat conscious. You won't find accidental chicken broth or fish broth in things like soup, rice, and curries that seem to be vegetarian. 

‍

Veganism in the US‍

Veganism has also become popular among non-Hindus. Recent studies have shown that veganism is definitely on the rise in the United States as growing trends like plant-based meals are becoming more widely available. Rising veganism and awareness of the impact of meat consumption are driving demand for meat-free products substitutes. Consumers are also now focusing more on their health and the environment. They are becoming savvier about food ingredients, so offering alternative prepared foods with enhanced health benefits is appealing as a healthy swap. In addition, the production of meat places a heavy burden on the environment - from the large amount of crops and water required to feed the animals, to the transport and other processes involved from farms to our plates. The vast amount of meat consumption is a significant contributor to deforestation, habitat loss and species extinction. Due to consumer demand, restaurants that used to primarily serve meat are now showcasing healthier plant-based options as well. In the future, we are likely to see further growth in veganism as people are becoming more health and animal conscious. 

Indian Vegan Cuisine:‍

Just because vegans can’t eat meat, doesn’t mean their meal options have to be bland and boring.   Essential Indian spices such as Red Chili Powder (lal mirch), Turmeric Powder (haldi), Cumin seeds (zeera), Coriander Seeds (dhania), and Garam Masala, and Saffron make vegan cuisine so much more flavorful. Some famous scrumptious Indian vegan dishes include Chana Masala, Vegetable Biryani, Malai Kofta, Bhindi Masala, Rajma, Dal Palak, Medhu Vada, Pav Bhaji, Masala Dosa, Tofu Makhani, Baingan ka bhurtha, and Bombay Potatoes.

Here is a delicious recipe for spicy aloo gobi (potato cauliflower) that will leave you licking your fingers.

Spicy Aloo Gobi:‍

https://www.youtube.com/watch?v=PQWcVWrvJ54

Ingredients:

• 3 tablespoons of oil
• 1 medium size chopped onion
• 2 medium tomatoes (blended)
• ½ teaspoon of ginger & garlic paste
• ½ teaspoon of turmeric powder
• ½ teaspoon of cumin powder
• ½ teaspoon of red chilli powder
• ½ teaspoon of coriander powder
• 2 chopped green chillies
• Salt to taste
• 3 cups cauliflower florets
• 2 medium-size potatoes (cubed)
• 1 cup frozen mixed vegetables
• Handful chopped cilantro

Instructions:

1. In a heated oil pan, add onions and stir fry until golden.
2. Add tomatoes and ginger & garlic paste.  
3. Let this mixture cook together for 10 minutes and stir as needed. 
4. Add turmeric, red chili powder, cumin powder, coriander powder, chopped green chillies, salt and saute for a few minutes. 
5. Add cauliflower and let it cook for a few minutes.
6. Add potatoes and stir well and let it cook for a few minutes.
7. On medium heat, stir fry the mixture for about 5 minutes. 
8. As the veggies began to soften, add mixed veggies.
9. Cover the pan and let the mixture cook together for about 15 minutes.
10. Dish out and garnish with cilantro.

Times are tough and everyone out there is getting used to the “new normal”. The busy life we are all used to has somewhat come to a halt and in an effort to flatten the curve, people are practicing social distancing and are spending more time at home. As more people find themselves at home, they’re collectively gravitating toward certain activities in hopes of feeling connected to the outside world even if they might be alone. Quarantine has set off people hosting Zoom virtual parties for happy hours, family get-togethers, and even religious events. Now more than ever, people are working out at home, doing yoga, meditating, and doing many popular challenges originating on the ever growing platform called TikTok to keep themselves entertained. Challenges like the flip challenge, pillow challenge, and don’t rush challenge are gaining an audience around the globe.

Another hot trend that calls out to the many folks missing the main start to their day is the Dalgona Coffee or whipped coffee challenge. This is a great budget and quarantine friendly alternative for people who miss picking up their coffee from their favorite cafe every morning on their way to work. Phenti Hui Coffee aka whipped coffee has been the way to make coffee in desi households for decades. This decadent drink is now also known as Dalgona Coffee. This name originated in South Korea. Thanks to Tiktok, phenti hui coffee or whipped coffee has become the latest micro- trend of quarantine on social media and is receiving its much needed recognition. Wondering how to make this aesthetically pleasing frothy coffee at home? Follow the recipe down below and join the bandwagon! 

Phenti Hui Coffee

Ingredients:
•  2 tablespoons instant coffee
•  2 tablespoons of hot water
•  2 tablespoons sugar (can adjust to your liking)
•  1 cup whole milk

Directions:
1. Combine instant coffee, sugar and hot water in a mixing bowl.
2. Using a hand mixer, beat the mixture for 3 to 5 minutes, or until the color changes to golden brown and the mixture takes on a thick consistency. 
3. Pour milk into a cup and add the mixture on top. This can also be made into a cold version by adding iced cubes into the milk before pouring in the mixture on top.

You’ll definitely want to pair this delicious coffee with an even tastier treat. Chana Dal halwa is an all time favorite in South Asian households and is liked by all ages. Now that you have extra time on your hands and a packet of chana dal in your pantry, you can make this and all of the other scrumptious halwas you’ve always wanted to make for your family. 

Chana Dal Halwa

Ingredients:
•  2 cups milk 
•  2 cups chana dal (soaked overnight)
•  2 sticks butter 
•  2 cups sugar
•  1 tsp cardamom powder 
•  3 tbsp mixed Nuts  

Directions:
1. In a pot,  boil chana dal with milk and let it cook to 30-40 mins or until milk dries. Once done let it cool and put in a blender to make a thick paste
2. In a pan heated, add ghee, cardamom powder and chana dal mixture. Stir until the oil separates.
3. Add sugar and stir again until the oil separates.
4. Once the oil separates, add nuts and mix well. 
5. Take a flat dish and spread it with ghee, spread the halwa with a spoon, sprinkle remaining nuts on top, and cut with a greased knife into squares. 

These trends, which include everything from virtual zoom parties to dance challenges, all share a few things in common. Like whipped coffee, they are easily achievable from the comfort of your home, shareable online, and easily participatory (even though virtually). In today’s time of uncertainty and crisis, these activities bring many a feeling of comfort and joy. This strange time period will definitely be remembered for decades to come. Until then, let us make the most of it by spending time with our loved ones, cooking up new recipes, and relaxing. This too shall pass.