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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 | ByKunal Vijayakar

Rocking the ice-cream float: Maska Maarke with Kunal Vijayakar

From giant sundaes at Yankee Doodle to artisanal treats with a twist, fans of #frozen have a lot to celebrate in Mumbai.
Icestasy is turning festival flavours into frozen delights, with delicious Modak, Puran Poli (above) and Motichoor Ladoo ice-creams.
Icestasy is turning festival flavours into frozen delights, with delicious Modak, Puran Poli (above) and Motichoor Ladoo ice-creams.
Updated on Nov 09, 2018 07:41 PM IST
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Hindustan Times | ByKunal Vijayakar

To all the chefs I’ve known and loved: Maska Maarke with Kunal Vijayakar

I love watching these mavericks in white cloaks create their magic over a sea of flames. Here’s a look at some of my favourite chefs.
Vikramjit Roy of POH (Progressive Oriental House) has created a cuisine that is truly imaginative, literally turning Asian food into an art form. Look at this Nuts & Bolts Coffee Ice-Cream with Guava Reduction.
Vikramjit Roy of POH (Progressive Oriental House) has created a cuisine that is truly imaginative, literally turning Asian food into an art form. Look at this Nuts & Bolts Coffee Ice-Cream with Guava Reduction.
Published on Sep 07, 2018 10:17 PM IST
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Hindustan Times | ByKunal 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 | ByKunal Vijayakar

The many avatars of our rice and daals: Maska Maarke with Kunal Vijayakar

I used to think the Khichdi was a muddled mashup. I’ve changed my mind; it now makes me think of a medley of flavours that leaves me feeling warm and nostalgic.
Growing up, the prawn pulao was more or less the only kind of khichdi I knew. Now, the Neel Kitchen & Bar is serving up a version at its Khichdi Festival.
Growing up, the prawn pulao was more or less the only kind of khichdi I knew. Now, the Neel Kitchen & Bar is serving up a version at its Khichdi Festival.
Published on Aug 10, 2018 06:36 PM IST
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Hindustan Times | ByKunal 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 | ByKunal 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 | ByKunal 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 | ByKunal Vijayakar, Mumbai

Maska Maarke: Gravy, roasts, pies and the way we used to be

Where did all those ‘Continental’ specialties come from, and why did we fall so in love with them? Let’s take a stroll down memory lane
Updated on Jun 16, 2018 12:01 PM IST
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Hindustan Times | ByKunal Vijayakar, Mumbai

Maska Maarke: Oh poie! Goan food is back with a bang

Feijoada. Serradura. Kalchi Kodi. Want to get into a Goa state of mind? Just head to Juhu, BKC, or Lower Parel.
(HT Illustration: Sudhir Shetty)
(HT Illustration: Sudhir Shetty)
Updated on Jun 16, 2018 12:03 PM IST
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Hindustan Times | ByKunal Vijayakar, Mumbai

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 | ByKunal Vijayakar
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