Peppers and Nuggets in Spicy Orange Sauce – Guest Post by Sandhya Rege Nadkarni of IndFused

There are some people who simply inspire you; for me Sandhya Rege Nadkarni of IndFused is one such person. I am in awe of the fusion recipes that she creates and writes about. What I love about Sandhya’s work is the span of cuisines she covers in her experiments with fusion cooking.

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Vegetarian Hakka Noodles – An Indo-Chinese Favourite

In my post on Veg Manchow Soup, I had mentioned that I had these pangs for Indo-Chinese food. I opened a pack of Hakka Noodles to garnish the Manchow Soup and as I was putting it away, I decided to make Vegetarian Hakka Noodles as well. After all, I had

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Vegetable Manchow Soup – An Indo-Chinese Favourite

I have been having this yearning for Indo-Chinese food all of last week and have been driving my colleagues at work batty with my flip-flops at lunch; I keep saying I want to order Chinese and then would chicken out at the last moment saying I want to stick to

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Aromatic Lemon Coriander Soup

This past week the temperatures in Mumbai went from a scorching 39°C to a cool 28°C overnight. While I enjoyed the relief of cooler weather, I promptly caught a cold and had a sore throat over the Diwali weekend. I suspect the change in weather along with the smoke from all

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Schezwan Fried Rice or Sichuan Fried Rice

Are you craving for something hot and spicy? Schezwan Fried Rice is the perfect one dish meal that can satisfy such a craving in a jiffy. It is also very easy to make and needs very few ingredients. I made this batch with homemade Schezwan Sauce but you could use store

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Schezwan Sauce (Sichuan Sauce)

The word Schezwan (Indian for Sichuan) is synonymous with spicy and you will find Indians who love hot and spicy food ordering Schezwan Fried Rice or Schezwan Noodles by the tons in places that serve Indo-Chinese food. In fact, many an Indian is known to change the colour of sweet Corn

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