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NDTV
a day ago
- NDTV
5 Indori Breakfast Ideas That Will Transport You To The City Of Vibrant Street Food
If you've ever been to Indore, you'll know that the city wakes up to the irresistible aroma of its delicious street food. From warm and comforting poha to hot and sweet jalebis, Indore takes the breakfast ritual quite seriously. If you cannot plan a trip to Indore soon, don't worry, you can bring the flavour festival to your home by feasting on delicious and popular Indori breakfast dishes. Cook these tasty meals at home using our easy recipes, or simply order online using a food delivery app. Here Are 5 Indori Breakfast Foods That Will Transport You To Its Foodie Lanes: 1. Poha-Jalebi Combo Ask any Indori about their classic breakfast favourite and you'll definitely hear Poha-Jalebi. This combo may sound unusual to those who have never tried it before, but it's a match made in culinary heaven. The poha is light, savoury, and topped generously with crunchy sev. The jalebi adds a crispy sweetness, making it a delightful combo. 2. Sabudana Khichdi Sabudana Khichdi is another staple breakfast in Indore. To prepare this, chewy sabudana pearls are cooked with roasted peanuts, cumin, green chillies, and boiled potatoes. Pair it with hot masala chai and enjoy this simple yet wholesome breakfast. 3. Bhutte Ka Kees This Indore-special dish is perfect for monsoon. Fresh grated corn is cooked with milk and spices to make a flavourful and creamy dish. It is then tempered with mustard seeds and topped with coriander leaves and some lemon juice. If you love sweet corn, you have got to try Indore's style of enjoying it with milk and spices. In a rush? Can't cook? 4. Khasta Kachori Flaky on the outside and stuffed with a spicy dal or potato filling, khasta kachori is another breakfast gem that is a must-try in Indore. Pair it with tamarind chutney and green chutney and enjoy the explosion of flavours and textures in every bite. You can make hot and fresh khasta kachori in your kitchen or simply tap on your favourite food delivery app and enjoy tasty kachori at home. 5. Dahi Vada Light, refreshing, and full of flavours, dahi vada is the perfect breakfast item to beat the heat or humidity. Soft vadas made from urad dal combine delicious will chilled dahi and a medley of chutneys and spices to make this super refreshing meal. The combination will leave you full and satisfied without any feeling of heaviness. Which of these Indore-special breakfast foods will you try first? Share with us in the comments section below.
News18
a day ago
- General
- News18
Sawan Special Recipe: Easy And Filling Sabudana Paratha For Fasting
Last Updated: Sawan Fasting Recipe: Bored of the usual fasting food? Try this crispy, energy-packed Sabudana Paratha this Shravan. It's light, tasty, and perfect for 'Sawan' Mondays. With the arrival of Sawan Maas (Shravan), the atmosphere takes on a fresh, devotional charm — lush greenery, cool breezes, and the deep spiritual observance of Lord Shiva. Fasting on Mondays is a cherished tradition during this month. While fruits and light snacks are common, sometimes you crave something warm, filling, and flavourful. If you're tired of the usual Sabudana Khichdi or Sabudana Tikki, try something new: Sabudana Paratha. It's not only delicious and satisfying but also ideal for fasting — light on the stomach and packed with energy. Serve it with curd or vrat -friendly chutney for an extra flavour boost. Ingredients For Sabudana Paratha Sabudana (sago) – 1 cup (soaked) Boiled potatoes – 2 medium Rock salt – to taste Green chillies – 1–2, finely chopped Fresh coriander – 2 tbsp, finely chopped Cumin seeds – ½ tsp Lemon juice – 1 tsp Black pepper powder – ¼ tsp Ghee or peanut oil – for frying Step-By-Step Sabudana Paratha Recipe Is Sabudana Paratha A Good Option During Fasting? How To Serve Sabudana Paratha? Pair Sabudana Paratha with a bowl of curd mixed with rock salt and roasted cumin. You can also serve it with coriander-mint fasting chutney for a refreshing kick. Add extra roasted peanuts on top if you'd like more crunch. Extra Tips For Perfect Results Soak sabudana correctly. Too much water will make it soggy and hard to roll. Roast the paratha slowly on low heat so it cooks through without burning. Ghee gives the best flavour, but peanut oil works well too. So if you're fasting this Monday during Sawan, ditch the same old sabudana khichdi and try these crispy, satisfying Sabudana Parathas instead. Easy to make, full of taste, and perfectly fasting-friendly! view comments First Published: July 15, 2025, 09:51 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Indian Express
31-05-2025
- Business
- Indian Express
Around Town: Why Mumbaikars queue up daily at this 86-year-old iconic vada pav outlet near CST
Around six every evening, a long queue begins to form opposite Mumbai's Chhatrapati Shivaji Maharaj Terminus. These people aren't waiting for a bus or a shared taxi, nor are they buying train tickets. About 25-30 individuals — from college-goers and first-jobbers to seasoned professionals — line up outside Aram, eager for hot batata vadas tucked into slightly larger-than-usual ladi pavs. It is their way of keeping hunger at bay until they reach home. 'Our VIP guests — customers who come here daily — tell me that one vada pav and a cup of tea keeps them going till dinner,' shared Kaustubh Tambe, 55, the third generation manning the business. Established in 1939 by Shrirang Tambe, known to many as Bhau, Aram is now a city landmark. 'My grandfather spotted a shut shop in the Capitol Cinema building. He approached the owners expressing interest in starting an uphar gruha (eatery), and started what was then called Aram Milk Cooperative,' Kaustubh recalled. The initial menu focused on milk-based items such as tea, coffee, basundi, gulab jamun, kheer, and among the early savoury offerings was the batata vada. Eighty-six years later, Aram can seat 48 people at a time and is still rooted in Maharashtrian cuisine. Over time, the menu expanded to include dishes like Kothimbir Vadi, a savoury snack made from gram flour and fresh coriander leaves; Thalipeeth, a healthy, multi-grain flatbread made using dozens of ingredients including jowar, bajra and rice flour; and Zunka Bhakri, a dry and spicy gram-flour sabzi paired with a rustic jowar bhakri among many others. My mother, Shree Tambe, personally taught the kitchen staff these dishes, always insisting on quality ingredients and consistency,' Kaustubh added. 'We are also well known for our Upvas (fasting) menu, which includes Sabudana Khichdi, Upvas Misal made from peanuts, and Upvas Pattice made from potato and peanuts. A few years ago, we even introduced an Upvas Thali featuring rajgira puri, batata sabzi, misal, pattice, rajgira roll, banana, and piyush. The separate vada pav counter, located just outside the main eatery, was introduced in 1995. 'Back then, it cost Rs 5. Now it's Rs 25,' he noted. What keeps the queue growing? 'Our vadas are bigger than most. So are our pavs, specially made for us. We use Samrat besan, single-fry the vadas (not double), and cook in refined sunflower oil. The recipe is simple, but the quality and consistency is what built us this reputation.' 'It is also the goodwill and management practices of my grandfather, father (Madhav Tambe) and uncle (Madhukar Tambe) that built this place. Most of our staff have been with us for 30-40 years. They feel a sense of apnapan. They know the batata vada must have a thin coating, and if someone new joins, another will step in and guide him.' Inside, it's a no-frills operation — people eat and leave, making space for the next customer. The staff run like clockwork, especially at the evening vada pav counter, where five people are assigned daily. Rajendra Zavre, who has been with Aram for over three decades, proudly shares that Madhav Sir, now in his 90s, still comes personally to hand over the staff's bonuses during Diwali. Aram underwent a minor refurbishment last year under the guidance of Kaustubh's wife Bijal Tambe, ahead of its 85th anniversary. The space was made brighter, ventilation improved, and induction cooking added to the kitchen. But the real shift is yet to come. With patrons from across the city, including celebrities, politicians, real estate moguls, and film personalities, franchise requests have poured in. But Kaustubh is clear: 'We can't hand it to someone else. If we don't own and run it, the quality might drop, and that's non-negotiable.' The fourth generation may step in next. While Kaustubh's older daughter is studying law, his son and younger daughter have expressed interest. 'They'll do their MBA first, work a few years, and then they will join Aram,' he shared. Meanwhile, Kaustubh has started laying the groundwork. 'We are setting up a central kitchen to maintain consistency and plan to open another outlet later this year. It will be somewhere between CST and Dadar.' When asked if that's just the beginning, he smiled and finally shared: 'We'll have 25 outlets across Mumbai in the next three years.'
NDTV
28-04-2025
- General
- NDTV
Akshaya Tritiya 2025: 5 Traditional Recipes To Prepare For The Festival
Akshaya Tritiya, also known as Akha Teej, is one of the most auspicious festivals in the Hindu calendar. The day marks the birth anniversary of Lord Parshurama, the sixth incarnation of Lord Vishnu. Along with the ritual of buying gold and silver, people also whip up delicious dishes to offer as bhog to the deities on this sacred day. This year, Akshaya Tritiya will be observed on Wednesday, April 30. If you are looking to add some festive flavours to your kitchen, here are some must-try bhog recipes for Akshaya Tritiya: Akshaya Tritiya 2025: Here Are 5 Bhog Recipes To Make: 1. Sabudana Khichdi Light, comforting, and full of subtle flavours, Sabudana Khichdi is a classic fasting dish made with soaked sabudana (tapioca pearls) and mild spices. It is often served with a side of creamy curd or paired with simple vegetable curries. Click here for the recipe. 2. Mixed Vegetable Curry Looking for the perfect companion to Sabudana Khichdi? A bowl of hearty Mixed Vegetable Curry is just what you need. Packed with the goodness of a variety of fresh vegetables and flavorful spices, this dish is not only delicious but also rich in nutrients. Recipe here. 3. Payasam No festive bhog thali is truly complete without a bowl of Payasam. Also known as kheer, this rich and creamy delicacy is deeply rooted in tradition. Made with simple yet divine ingredients like rice, milk, dry fruit, and ghee, Payasam holds a cherished place in Hindu celebrations. Want the recipe? Click here. 4. Shrikhand Yet another delectable dish to savour on Akshaya Tritiya as prasad is the iconic Shrikhand. This luscious treat, made from strained yoghurt, is a festival favourite. It is prepared with traditional ingredients like yoghurt, cardamom, sugar, milk and dry fruits. You can also enhance its flavour by adding a pinch of kesar (saffron). The result is a melt-in-the-mouth dessert that feels truly divine. Full recipe here. 5. Kaju Katli This sweet has long been a favourite among desi food lovers. Made with a blend of cashew nuts and milk, kaju katli can be easily prepared at home using just a handful of ingredients. The delicate sweetness and smooth texture make it truly irresistible. Often adorned with a thin layer of silver leaf (varak), these diamond-shaped treats add a special charm to any festive bhog thali. Here is the recipe. These hassle-free and simple recipes are perfect not just for preparing the Akshaya Tritiya bhog but also for delighting your guests after the puja. Happy Akshaya Tritiya 2025.
