Scroll down to lighten the guilt of eating oily foods

Scroll down to lighten the guilt of eating oily foods

Jalebis, Samosas, Bhature, Kachori, Chilly potato, and more… We are probably never enough of eating ghee and oil-rich food. No matter how seriously we restrict ourselves, the fatty food is found to be at our table at least once in a week.  Scroll down to lighten the guilt of eating oily foods

So the heavy amount of oil present in such foods, is it of any good use? Could be. Yes, different oils and ghee have several benefits also. For instance, the ‘puris’ fried in mustard oil may have adorned your health with several advantages. It’s ok to have those puris once in a blue moon. Because mustard oil activates the sweat glands and discloses the skin pores. So, in a way it makes you feel cooler and removes the unnecessary salts and water from the body.

In the winter season, how can an Indian not have the ‘Gajar ka Halwa’. So, don’t feel bad if the wedding party on next weekend is a reason for you to enjoy this carrot dessert. Our body lacks essential oils during the cold days. It’s evident via the dry skin and chapped lips. Not just the upper skin, the inner body also needs fatty acids. What else could be better than ghee to achieve this purpose? Why would you go for the processed cheese and refined oil when you can have something more natural.

Good news for those who relish South Indian food. Coconut oil is a treasure. You would decrease the frequency of falling ill if you hit a dosa once in a week. Not just that, many South Indians look younger than their age because coconut oil regenerates the skin cells faster. Remember, you have got to look younger too! Besides, this oil is an angel in disguise – a one of its kind that helps in becoming slimmer. So, where’s the South Indian food joint near your house?

There is a popular belief ‘Eat everything but in moderation’. So, what are you waiting for? Start looking forward to the weekend wedding party.

Oh my God...! There is racism in food too!

 Oh my God…! There is racism in food too!


Often the world struggles for peace when the issue of racism surfaces. Thank Jesus for limiting it to humans only. But strangely the food has its own color issues as well. For instance, we Indians overlook the minority of brown eggs due to the majority of white ones. Oh my God…! There is racism in food too!

So, what’s the difference between the two?

Well, the very apparent difference in the looks prompted the researchers to study the differently colored eggs’ composition for years. So, aren’t you excited to know what the research concluded:

Color comes from the parents
Generally, the reason behind the black and brown eggs depends on which hen has laid the egg. For instance, the white-feathered chickens with white or light colored earlobes mostly lay white eggs. While brown-feathered chickens with red earlobes mostly lay brown eggs.

Color doesn’t define the worth
One of the most obvious assumptions is that there must be the significant nutritional difference between these two. You had it in your head. Don’t deny. However, the only proved difference is that the brown eggs consist a slightly greater amount of protein.

Guess whose parents are more foodie
Among the few differences between the brown and white eggs, this one you have to know! Well, usually the brown eggs win the battle in terms of richness. It’s because its parents eat more than those of the white eggs. Richness is in the genes – Proved!

As all the Delhiites are against racism, let’s also be against the food racism. So, brown eggs on the menu tonight? Share your choice in the comments.

Be excited to reach home today

Be excited to reach home today

What’s so tempting waiting today? Why do you need to reach home excitedly? Of course, the sofa will be occupied with everything except with a person. The model gazing from the front page of that old magazine may not interest you. Because you are looking back at her the millionth time. Some books are about to fall from shelf like the hundred-year-old about say goodbye.

The same tedious atmosphere! Ohh!! Seems you forgot to study the dining table. Look what’s kept there? The food that has been seducing you for the last few minutes. But you dismissed its enchanting aroma because you were too busy grumbling about the mess around. Go ahead, open the packet. It’s easy to imagine the freshness of the food. Because even when you haven’t removed the packaging, the food was too fresh to not spread its aroma all around! That’s why we said Be excited to reach home today 

Here comes the climax. Now the tongue wouldn’t stop watering. What lies inside is the luscious gravy made rich with butter. It’s none other than the national lentil gravy of India – Dal Makhani. If you are wondering why is it even tastier than usual, then that’s because Chowki chefs simmer it on tandoor throughout the night. After all, there’s no shortcut to perfectly cooked food. See, what’s welcoming you besides the Daal Dera Makhani. It’s the crispy Butter naan. Somethings are evergreen and so is this Indian bread recipe.

Surprise your loved ones today with such terrible food. See their eyes pop out when they look at the dining table. 

Mughal history would be more exciting in school if you knew these facts

Mughal history would be more exciting in school if you knew these facts

Well, most of us were introduced to the Mughal Era in the seventh grade. Kids today go through such a ‘hard time’ while grasping the dates of history. Actually, Mughal history would be more exciting in school if you knew these facts –

A king with nomadic taste
Zahiruddin Muhammad Babur, The first Mughal conqueror in India had an exciting life as he traveled to many places. And, You know what he would usually like the most, the food cooked by the nomadic tribes.

A story of trust, drama, and betrayal
Babur chose to retain the Hindu cooks even after defeating the Indian Prince. However, going by the advice of the dethroned emperor’s mother, one of the cooks poisoned Babur’s food. The king, luckily, vomited out the food and thus, got saved.

What Persia had to do with all this
When Babur’s successor Humayun was ousted by Sher Shar Suri, the former went to Persia for help. There he presented the Indian cooks to Shah of Iran. Soon after, ‘khichdi’ (rice cooked with lentils) became popular in Persia too.

Akbar got Hindu influence
Sources claim that Akbar preferred a vegetarian diet, particularly on Friday. He considered the water of Ganges as the ‘water of immortality’. The servants would go by camel to fetch this water for him. Many believe it was the influence of his Hindu Rajput Wife Jodha.

Which of these facts surprised you the most, share in the comments below. And yes, don’t forget to share these facts with the kids:)

One call would get the world's most popular Indian foods on your table

One call would get the world’s most popular Indian foods on your table

While Biryani is from Hyderabad, Kofta from the Middle East and Butter Chicken from our very Punjab – we Indians have embraced all the possibly delectable tastes in our lifestyle. But, what’s the world’s most preferred in the Indian cuisine? Don’t be surprised but the Non-Indians prefer ordering Biryanis, Kofta varieties, and Butter Chicken.

One call would get the world’s most popular Indian foods on your table

The Biryani is a weakness of many. The fragrant rice steamed with meat /egg and herbs – what a flavorsome idea! An Indian meal can’t satisfy till it doesn’t contain rice or chapatis. If not chapatis, today, pamper your taste buds with this rice food made richer with chunks of meat and tastier with a dozen of spices. Chowki can cook for you the Gosht Biryani, Chicken Biryani, and Egg Biryani.

The kofta is a dish whose softness can beat that of a velvet. The food has the bounty of the Middle East with a Desi twist. Don’t miss ordering Chowki’s special Malai Anzeer Kofta. The fullness of cottage cheese flirting with the twist of figs inside. And, this affair floats on the cashew nut gravy. Relish it with Lehsuni Naan.

Butter Chicken seems to be the national chicken recipe of the country. Not to mention, it’s the world’s top favorite Indian recipe (in non-veg category). Who wouldn’t like the combo of spiced butter and juicy chicken. The recipe has everything – chicken to satisfy nonveg temptation, herbs and spices to bring the Indian tang and butter to make it a perfect food to feast.

Ohh! Chowki was so engrossed in talking about food that it forgot to tell you the number. Well, just dial 011 40535101 /102 and place the order. And, the aroma of food will blossom your doorstep within 30 minutes or so.

Foods you would even find around the highest point of the world

Foods you would even find around the highest point of the world

Lip-smacking taste isn’t partial to locations. Be it the dense populace of Delhi or remote areas around the Himalayas, delectable flavors are omnipresent. So, the long stretch of Himalayas is spread across more than a dozen of Indian states. The chilling weather and a virgin ambiance untouched by the urban civilization.

Foods you would even find around the highest point of the world –

Dal and rice
One of the most commonly consumed food combos – how can even the Himalayas miss it. The spiced gravy of lentils provides and boiled rice together hydrate the body really well.

Momos or dumplings
Due to the Tibetan influence, many Himalayan regions also steam the momos as a regular part of their diet. And, now they are available in every nook and corner of Delhi as well.

The Himalayan area in Darjeeling is surrounded by tea gardens. So, the tea leaves plucked fresh from the garden are instantly added to the boiling water. The beverage couldn’t have been fresher.

Hard yak cheese
Yak is the national animal of Indian mountainous regions – Absolutely a valid statement! In the Himalayas, with overwhelming beauty and dearth of resources, this creature is made maximum use of. From riding on it to relishing its cheese. The hard and hardly found cheese is widely available here.

The impact of Tibet doesn’t end here. It can’t without mentioning Thukpa. It is the irresistible noodles floating in a hot spicy gravy topped with meat. Usually, the gravy has tomato flavor. Sounds delicious no..? Try or resist the temptation.

So, after unfolding the taste of the Himalayas, it’s, even more, difficult to wait for the next trip.


Which city trip on the weekend, your tongue will decide.

Every 40 kilometers, you will hear a new language in India. And, most probably the tongue will encounter a new taste. Thankfully, for the latter, you don’t need to travel kilometers. All kinds of foods are at your service in the country’s capital. Which city trip on the weekend, your tongue will decide.

Let’s begin the journey with Rajasthan. The regional delicacies are usually dry and vegetarian. But, that doesn’t deprive them of the intriguing flavors. The spice content is quite high in comparison to other Indian cuisines. Kicha ki sabzi, Kikoda ki sabzi, Makki ki raab, Matar ki sabzi, and Moranga ki sabzi are few such delectable curries. But, seems the natives are not enough of sweets as well. Try dal-bati, churma and ghevar and you will know it all.

Then, turn your car left to explore the much-talked-about food of Punjab and Haryana. The milk and milk products are as important as spices. And, of course, you will find all possible experiments with Paneer. Be it shahi paneer, paneer pasanda, paneer tikka, paneer peshawari, paneer hara bhara and we are sure you want to know more. Also, how can we not mention the rich and buttery Dal Makhani served with delectably hard and hot Tandoori Rotis! Not to mention, the chicken and mutton recipes cooked with a range of spices and herbs in pure desi ghee.

One of the key reasons to travel is to taste the unknown, unexplored and mesmerizing flavors. And, the neighboring states are not too far either. So, make a trip this weekend. What do you say? But, if food is the main pushing factor, then the flavors of Punjab are well served at Chowki. Order to revisit delicious Punjab!


Food swapping – a must try!

It’s not only about the couples, some foods are made for each other as well, like chhole-bhature, Aloo sabzi-puri, doodh-jalebi, sambhar-dosa, biryani-raita. Let’s experiment a bit and shuffle these to taste something different and by chance, something better!

Food swapping – a must try!

The heavy luscious Bhature wouldn’t be any less appetizing if taken with more liquidy and light aloo ki sabzi. Now, try chhole with Puri. The latter bread is less fatty and easily digestible as compared to bhature. The rich chickpea gravy can complement any Indian bread. You definitely need something sweet after the spicy feast. In these winter days, the hottest sweet dish on the menu is hot jalebis with hot milk. But, you wouldn’t mind looking for something different either. Gulab Jamuns are also hot. Only, the steaming glass of milk is missing.

This foodie experiment doesn’t end here. Many of you would be biryani fans while the other Dosa fans. Biryani has subtle flavors. And, the sambhar offers a spicy liquidy gravy enriched with herbs. The solid rice delicacy with absolutely lip-smacking sambhar has to be tried. On the other hand, combining raita with dosa isn’t a bad idea either.

After books, food is your best friend. An irresistible meal can vanish all your disappointments. Try new combos and the secret to happiness is your tongue. 

Indian Food Mango Dessert

Here are some instant recipes to deliciously fight the summers

Chilled Mango Cream
As and when you rush to your house after walking under that scorching sunlight; You deserve a treat. Grind peeled mango cubes with a banana, two spoons of cashew, a little bit of ice. Garnish with almonds, and pistachios. The creamy mango with crunchy ice would taste heavenly.

Mango smoothie
Smoothie is often a regular intake in a healthy individual’s diet. Let’s experiment a bit. Grind one big mango, a banana, a bunch of spinach, mint and basal with a little bit of ice if you like, and a glass of cold water. Make sure all ingredients are properly washed. So, your healthy luscious drink is ready!

Fruit salad
Fruits are watery in nature. And in bonus, they contain so many vital nutrients. So, salad is an apt alternative in summers, especially when accompanied with mango. Cut the king of fruits, banana, oranges, few berries (if available) and garnish with mint. Use a round shaped spoon to cut mangoes shapely. Add a twist of papaya or melon if you like. Also, flavor the salad with the sour tang of lemon and Indian chaat masala.

Mango butterscotch ice cream
How about immersing two of your most preferred flavors into one! Get a butterscotch ice cream and mix it with mango cut into cube-shaped pieces. Leave the mixture in the freezer for 30 to 40 minutes. Serve this ice cream with mint and fresh mango slices. Out of the world! No, doubt!

Healthy Mango shake
Health with taste is what we all treasure! Mango, ice, 100 Ml dahi, a glass of water, and a bit of honey for those with a sweet tooth would taste awesome if shaken together.

Traditional mango shake
Summers have arrived and so the taste buds have started jumping and yearning for the traditional mango shake; lovingly prepared by our lovely mothers. The mixer would finely blend the mango with banana, 200 ml of fresh cream, one scoop of vanilla ice cream, and seeds of one vanilla stick.


Saucy salsa with Samosa

Thanks to Egyptians
Every nook and corner of our country sells Samosas. But, hold your breath because SAMOSA IS NOT AN INDIAN RECIPE. It was some Egyptian food freak’s idea which gradually became a hit as well. Then, South Asia had its own share of editing the dish and putting some indigenous flavors into it. And, finally we the Indians were fortuned to have samosa arrived.
From Samsa to Samosa
To each his own, so choose your own filling for this appetizing snack. Samosa is popular in several countries. The main reason being, each culture has decided to have an individual stuffing for the dish and a different name as well. For instance, in the Egyptian language, it is called as ‘Samsa’ while Central Asia has given it many names like ‘Sanbusak’, ‘Sanbusaq’ and ‘Sanbusaj’.

What goes into Samosas – anything you like!

Samosas are not just fried dough triangles stuffed with boiled and spicy potatoes. In Kazakhstan, the filling ranges from lamb, pumpkin to meat and onions. The ‘Hydrabadi Luqmi’ is extensively different from the usual Indian Samosa. Its crust is much thicker with an inevitable stuffing of meat. While in the Middle East, the semi-circular ‘Sambusak’ takes a variety of stuff inside it. The list varies from cheese, onions, minced to chicken and meat.

What goes with Samosas – anything you like!

While college students would hang out with friends during evening and delight their meet with ‘chai’ (tea) and Samosas, the guests are welcomed with Samosa and ‘chutney’ (traditional Indian sauce). But, if you are roaming about in Old Delhi, you will come across ‘Choley’ (Indian chickpea gravy), ‘Aloo ki Sabzi’ (Indian potato gravy) served with these instant snacks.The taste of Samosas is undeniably lip-smacking and its popularity is evident of it. Refreshing times are not always inaccessible. Gather with your friends for some chit-chat while this mesmerizing recipe gives a reason to meet!