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Vegetarian Vegan and Jain Dining

The Jain cuisine is completely vegetarian and also excludes onions, potatoes, and garlic, similar to the shojin-ryori Buddhist cuisine of Japan. The strictest forms of Jain diet is practiced by the ascetics; in addition to potatoes it may exclude other root vegetables. Some sites to explore: Jain Food Struggles in America Boston Vegetarian Society Ritu ki Rasoi Family-owned hideaway eatery offers vegetarian Indian & […]

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Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar

Ingredients 1 kg tender Goat Mutton or Lamb – cut into medium pieces, washed & left to drain in colander 6 large onions – chopped very fine (cut like chhudna no kando) 4 tomatoes – again chopped very fine (tamota) 4 Potatoes – cut into 2 halves (papeta) 8-10 pods of garlic (lasan) 1.5″ piece […]

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Rita’s Secret Cashew Lamb Curry revealed!

Rita’s Secret “Kaju Mutton ” Cashew Lamb Curry revealed ! Lamb can be substituted with Mutton. Kaju is a Indian word for Cashew. (Cashews can be substituted with Almonds) Ingredients 4 lbs boneless Lamb Marinate lamb 10 tsp. Ginger Garlic paste 1 tsp turmeric powder 3 tsp salt Fry in hot oil 2 medium onions grated […]

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The Golden Spice Turmeric is the new Kale. Recipe included.

  Turmeric dates back to 500 BC, it is a central part of Hindu ceremonies and ancient medicinal Ayurveda. It heals wounds and rejuvenates the body. In Ice cream to Ice Lattes now. See what the celebrities and experts are saying. Grandmother’s Recipe Soothes coughs, heals wounds and is an anti-inflammatory. Tried and tested in […]

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Quality, Taste, Convenience are the pillars on which the Variavas have founded Aatash Foods.

AATASH FOODS : ADDING TASTE TO BUSY LIVES In 1993, a young and enterprising Parsee couple Dinshaw & Khurshid Variava took their love for good food a step further … by introducing one of the first Ginger-Garlic Paste brand ( SuperChef’s ) in Mumbai. For a country where no food preparation comes without its share […]

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The Parsi Trail: Top 7 Parsi Restaurants In Mumbai

Article credit: Meher Mirza of NDTV   The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]

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