food - India - Indian food - Chandigarh - Singapore - Singapore cuisine - Asian food - Punjab - cuisine - asian food - pickles - chapati - tandoor -
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Just one of many varieties of Indian sweets at Sai Sweets in Chandigarh. One would need months to try and make their way through them all! © www.uncorneredmarket.com
Stir and mash queen of the aloo tikka and puri stand at Varanasi's Assi Ghat. This was hard work - she had a blister on her finger after only 20 minutes! © www.uncorneredmarket.com
We were given a tour of refined Indian cuisine at the Dera Restaurant, Taj Hotel in Chandigarh. A delicious evening. © www.uncorneredmarket.com
In order to better suit the richness of the meat, the spices used to marinate lamb chops are appropriately stronger than those used with chicken.The charred bits were especially tasty. The bones were licked clean. Exquisite!© www.uncorneredmarket.com
Another fantastic meal, this one home-cooked by our friends' Nepalese cook in Chandigarh. We were still full from breakfast, but couldn't resist these dishes when they were placed before us and accompanied by hot, buttered chapatis. Our friends are spoiled.© www.uncorneredmarket.com
The spice collection at the Taj Hotel Chandigarh's Dera Restaurant feature critical components for its masalas and marinades, including dried curry leaves, fenugreek, cardamom and various garam masalas.© www.uncorneredmarket.com
Perfectly marinated chicken and lamb skewers are cooked to perfection over charcoal in a tandoori oven at the Dera Restaurant, Taj Chandigarh.Tandoor ovens take three hours to reach their ideal temperature and ensure that grilling is done to perfection. © www.uncorneredmarket.com
Samosas and batura with chana masala (or chole), a chickpea-based masala garnished with sweet mango chutney, mint chutney and fresh red onions at Sai Sweets in Chandigarh. We've sampled a lot of chole, and this is possibly our favorite...on the planet.Delicious, reasonably priced and and served up by a friendly staff.© www.uncorneredmarket.com
Minced lamb and vegetable patties cooked on a Punjabi tawa-style (or tava-style) grill at the Taj Hotel Chandigarh's Dera Restaurant.An assortment of sweet and salty Indian pickles and chutneys serve as an accompaniment.© www.uncorneredmarket.com
A symphony of sweet, salty and sour pickles and chutneys grace our table at the Dera Restaurant, Taj Hotel Chandigarh (India).© www.uncorneredmarket.com
Our bouche amuse (starter) of freshly cut vegetables and crisp, mini papadums sided by a tomato garlic sauce.Taken at the Dera Restaurant, Taj Hotel Chandigarh (India).© www.uncorneredmarket.com
Head chef Rajan Sharma watches his chapati master give us a lesson in how to make chapatis at the Dera Restaurant , Taj Hotel Chandigarh (India). © www.uncorneredmarket.com
For the final touch, the chapati goes directly on the fire.Taken at Dera Restaurant, Taj Hotel Chandigarh (India).© www.uncorneredmarket.com
This cook mixes a vegetable dish on the tava grill. The Taj Hotel Chandigarh's Dera restaurant features food prepared in the open air at various cooking stations. More interactive than your average eating experience.© www.uncorneredmarket.com
A heaping tray of Kerala red rice and poppadum with a selection of vegetarian curries (green been, tomato and potato, and lentil) at Krishna Cafe in Fort Cochin. The waiter kept piling on the rice and curries until we could eat no more.Read more about our visit to Kerala.
A mosaic/collage depicting how we chose to eat our way through Singapore in four days.
We found some delicious food across from the used book store on the 5th floor of the Far East Plaza on Scott Street in Singapore. Singaporean Laksa was our first course - a rich, coconut milk soup with noodles, shrimp, tender chicken, tofu, mussels, and chili sauce. Fabulous.
When the owner of Cahaya Muslim Restaurant on the fifth floor of the Far East Plaza (Scott Street in Singapore) saw us devour our first two courses - laksa and mee huon kueh - he offered us a small plate of home made fried wantons. The difference with his wantons, he explained, was that they were filled with fresh vegetables - carrots and turnips - instead of meat. Served with sweet sauce (that looked very similar to chocolate sauce), they really were scrumptious.We had to waddle out of his place.
Our second course on the fifth floor of the Far East Plaza on Scott Street in Singapore. Mee Hoon Kueh features hand-made noodles, tender chicken, greens, mushrooms, dried fish, and chili sauce. Light and tasty.
Lightly stir-fried broccoli greens, big chunks of tender fish cooked with ginger and herbs, and ground meat with star anise and other flavors that we can't quite identify (in a good way). Another superb meal in Singapore for under $4. Taken at Maxwell Food Court in Singapore.
Our first meal in Singapore - yong tau foo or dry soup. Take a big bowl, take your pick of ingredients - from greens to fish balls to tofu to sausage to noodles - and decide whether you want it in a broth or dry. Nice and light, but still flavorful.
A curry stand at Maxwell's Hawker Center in Singapore.
Something for everyone at a popular food stall (#98) at Maxwell's Hawker Center in Singapore.
Fresh bean sprouts, noodles, vegetables, hot sauce all wrapped up in a thin hand-made flour skin. Just one of Singapore's many delicious culinary specialties!Taken at the food court of Singapore's Sim Lim plaza.
Colorful produce for sale on the back streets of Xi'an, China.© www.uncorneredmarket.com
