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This Ramzaan, try iftaar with a twist, says Kunal Vijayakar

Some of the season’s special menus are going beyond Mohammed Ali Road favourites to offer sweet and savoury treasures from across the country.
Among the many delicacies on offer this Ramzaan at Ummrao, the restaurant at Courtyard by Marriott, is the Purane Chowk ki Nalli Nihari with Taftaan.
Among the many delicacies on offer this Ramzaan at Ummrao, the restaurant at Courtyard by Marriott, is the Purane Chowk ki Nalli Nihari with Taftaan.
Updated on May 24, 2019 10:42 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke with Kunal Vijayakar: Going nuts over chocolate

With single-origin cacaos, handcrafted ganache and uniquely Indian flavours, Mumbai’s tryst with chocolate has gone from the generic to the artisanal.
Published on Feb 23, 2019 03:12 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke with Kunal Vijayakar: Get the asli Punjab experience

Forget tandoori chicken and sarson da saag. The true dhaba meal is full of surprises — many are vegetarian; others offer kheema, offal, and mutton cooked in ghee.
Quail, mutton, pakodewali kadhi, paneer bhurji, choliyewale chawal and missi roti made up the delicious thali at a recent pop-up in Mumbai by Punjabi home chef Sherry Malhotra and Bittu Meat Wala of Amritsar.
Quail, mutton, pakodewali kadhi, paneer bhurji, choliyewale chawal and missi roti made up the delicious thali at a recent pop-up in Mumbai by Punjabi home chef Sherry Malhotra and Bittu Meat Wala of Amritsar.
Updated on Jan 25, 2019 10:22 PM IST
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Hindustan Times | By Kunal Vijayakar

A step south-east to fiery Kolhapur: Maska Maarke with Kunal Vijayakar

I call this the land of three Ms — Machismo, Misal and Mutton. The food here is robust, with a bold and fearless use of spices; the curries are bright and glistening in oil.
The Mutton Thali at Padma Guest House, Kolhapur. No thali here is complete without the Tambda Rassa (an intensely stormy red gravy with a tarri floating on top) and Pandhra Rassa (a delicately spiced, white, buttery gravy of coconut and garam masala).
The Mutton Thali at Padma Guest House, Kolhapur. No thali here is complete without the Tambda Rassa (an intensely stormy red gravy with a tarri floating on top) and Pandhra Rassa (a delicately spiced, white, buttery gravy of coconut and garam masala).
Published on Nov 30, 2018 09:39 PM IST
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Hindustan Times | By Kunal Vijayakar

I would pick a well-made Chole Bhature over filet mignon, says Kunal Vijayakar

#MaskaMaarke: The Foodie explains his lifelong obsession with channa.
‘For me, nothing compares with the Channa Bhatura at Cream Centre, where, incidentally, my parents went on some of their first dates,’ Vijayakar says.
‘For me, nothing compares with the Channa Bhatura at Cream Centre, where, incidentally, my parents went on some of their first dates,’ Vijayakar says.
Published on Nov 16, 2018 04:54 PM IST
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Hindustan Times | By HT Correspondent

Shellfish delights: Kunal Vijayakar eats his way through Colombo

Maska Maarke: Seafood and chillies are everywhere, and curries mean something else entirely in fiery Sri Lanka.
When you speak of crab, everybody steers you towards the legendary Ministry of Crab. There’s crab in all sizes here, done in a range of sauces — pepper, chilli, curry and butter.
When you speak of crab, everybody steers you towards the legendary Ministry of Crab. There’s crab in all sizes here, done in a range of sauces — pepper, chilli, curry and butter.
Published on Nov 02, 2018 10:32 PM IST
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Hindustan Times | By Kunal Vijayakar

Oh, the joys of pigging out on pork: Maska Maarke with Kunal Vijayakar

From lazy Sunday breakfasts to carnivorous feasts, the pig can be a source of much delight.
Pork Vindaloo at New Martin, Colaba, served with a side of soft pav. Vinegar gives the dish a racy acidity that complements beautifully the rich fattiness of the meat.(HT Photo)
Pork Vindaloo at New Martin, Colaba, served with a side of soft pav. Vinegar gives the dish a racy acidity that complements beautifully the rich fattiness of the meat.(HT Photo)
Published on Oct 26, 2018 10:39 PM IST
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Hindustan Times | By Kunal Vijayakar

Spirit guide: Take a single-malt tour with Kunal Vijayakar

‘Whisky is liquid sunshine,’ said George Bernard Shaw. I’d say it’s a part of being grown up.
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on Oct 19, 2018 08:25 PM IST
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Hindustan Times | By Kunal Vijayakar

Of sugar and spice and all things nice: Maska Maarke with Kunal Vijayakar

I experience anxiety and fear at the thought of no dessert at the end of a meal. Here’s a list of my absolute favourite sweet treats.
My heart actually races at the sight of a crusty lemon meringue, the pie bursting with fresh citrusy flavour, anchored by a crispy, buttery base and topped with fluffy meringue.(Getty Images / iStock)
My heart actually races at the sight of a crusty lemon meringue, the pie bursting with fresh citrusy flavour, anchored by a crispy, buttery base and topped with fluffy meringue.(Getty Images / iStock)
Published on Sep 15, 2018 12:00 AM IST
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Hindustan Times | By Kunal Vijayakar

The strange Parsi love affair with eedu: Maska Maarke with Kunal Vijayakar

To make life and prayer easy for the meat-loving Parsis, some wise forebearers permitted eggs during the Bahman month of abstinence, making them that much more loved by the community.
Soft scrambled eggs always taste better with dollops of butter. Add masala, fried onion and tomato, and you get akuri. Eat fresh, with warm pav, as served at SodaBottleOpenerWala.
Soft scrambled eggs always taste better with dollops of butter. Add masala, fried onion and tomato, and you get akuri. Eat fresh, with warm pav, as served at SodaBottleOpenerWala.
Published on Aug 24, 2018 10:31 PM IST
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Hindustan Times | By Kunal Vijayakar

Notes from my long love affair with Raan: Maska Maarke with Kunal Vijayakar

The Brits have their roast lamb, the Aussies their barbecue, but the Raan is the best of what fire can do to meat.
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on Aug 03, 2018 10:11 PM IST
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Hindustan Times | By Kunal Vijayakar

In honour of golden, crunchy delights: Maska Maarke with Kunal Vijayakar

How far back in time does frying with oil go? It’s hard to tell, but I’ll bet anything that we did it first. After all, the puri has roots in the Vedic era.
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Published on Jul 27, 2018 09:28 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke with Kunal Vijayakar: If life gives you lemons... make gin and tonic

India has a craft gin, and a desi tonic. Elsewhere, makers are infusing flavours of cucumber, citrus, saffron and elderflower. A new day is dawning...
Living large: Me with the poison I’m most partial to.
Living large: Me with the poison I’m most partial to.
Updated on Jul 14, 2018 12:15 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke: Kunal Vijayakar on how he fell in love with ketchup

I know it’s not a very gourmet thing to say, but ketchup is amazing... as a dip and in recipes, on omelettes and with crisps. I can’t imagine a world without it.
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on Jul 07, 2018 11:28 AM IST
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Hindustan Times | By Kunal Vijayakar, Mumbai

Maska Maarke: Monsoon adventures with treasures from the deep

Wondering whether to eat or not to eat seafood in the rains? Check out my new finds of the season, where the fish is always fresh and lip-smacking good.
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on Jun 29, 2018 09:23 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke: An ode to the bhel puri walla bhaiyya

Who brought the crispy, tangy, deep-fried chaat to the bay? The answer lies in a stall around the corner
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on Jun 23, 2018 02:04 PM IST
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Hindustan Times | By Kunal Vijayakar, Mumbai

Maska Maarke with Kunal Vijayakar: A Kala Ghoda food trail

You can get 10 kinds of egg at just one cafe, fine French pies and pastries, and the best seekh kebab rolls (no, not Bade Miyan).
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on May 26, 2018 03:32 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke with Kunal Vijayakar: How the vada acquired its pao

An urban legend traces how the bread went from taboo in the 1950s to a must-have component of a must-have Maharashtrian snack.
(HT Illustration: Malay Karmakar)
(HT Illustration: Malay Karmakar)
Updated on May 26, 2018 03:32 PM IST
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Hindustan Times | By Kunal Vijayakar

Maska Maarke with Kunal Vijayakar: It’s the most wonderful time of the year

Waiting for mango season has been a ritual of anticipation way before Katrina Kaif seduced us with her unique and voluptuous handling of the fruit.
(HT Illustration: Malay Karmakar)
(HT Illustration: Malay Karmakar)
Updated on May 05, 2018 06:18 PM IST
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Hindustan Times | By Kunal Vijayakar, Mumbai
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