Indian Food Restaurants

Indian cooking is unimaginable without ghee or clarified butter. Puris, parathas, kulchas and main course meals are cooked in ghee. It is used as spread on rotis or chapattis.

The owner was from Goa in Southern India. After many visits he saw my interest in traditional Indian cookery and invited me to work in his kitchen for a day. I picked up so many recipes that day and wrote them all down by hand when I got home.



The Kashmiris have a variant called Lavasa, which too is quite bland as it doesn't have any seasoning. The dough uses refined flour as opposed to the wholemeal flour used for the Tandoori Roti. While it can be eaten with anything, it is typically eaten with highly spiced Kashmiri style mutton stews.

Method : Mix the flour with salt and ghee, add milk or water to knead it to a dough of soft consistency. Cover with a moist cloth and keep aside for 20 minutes. Take dough to the size of a table tennis ball, make it a perfect sphere. Roll it in the dry flour and keep it on a flat surface. With the help of a rolling-pin, roll it out in a circular shape. Keep the tawa (griddle) on a high flame, put the rolled out chappati on it. Flip once you see the change in colour and bubbles appear. Allow to cook for another minute, with the help of a tong place the chapatti on direct flame for 2 secs. Allow it to balloon up and flip again. Smear ghee and your wrap is done. Use it with any of the variations to make a Rock N Roll!

After a half hour or so, return to your dough duties. Rip off a piece of dough about the size of a tennis ball. Form it into a round disc and then roll it out with a bread roller into a large circle that is about a millimeter thin.



Even if you're not kidding yourself and you really do lead a healthy lifestyle, some people still have high b.p. This can be due to genetics. However, the vast majority of people who blame their genetics are actually lying to themselves.

The recipe to make these parathas is quite easy. All you have to do is knead the dough and roll it into small balls. You can then put them on a wooden base and then roll over them to make them thin and circular. You can then add the fillings of your choice on the dough and then put them in a hot pan filled with oil or ghee to fry. Parathas are very popular in Click Here the northern parts of India and you will find them on the highways as well. But the best parathas can be found in the Parathe Wali Gali. After the parathas stop by a small stall and taste the lip smacking jalebis. The street chaats are also very popular here and you can try your hand at them as well. Delhi is the epicenter for foodholics and what better place to start than Parathe Wali Gali.