People, Places, Palate

Have you ever tasted dum aloo from phuchkawala? Or the version sold on local train stations? It makes your eyes water, tounge tingle and ears ring with its spice level. The unnatural red colour will surely attract any chatora. But it's not healthy, we all know. So I make my version at home whenever I am craving spice (which is all the time, to be honest 😉). Presenting you



Chatpata Dum Aloo

Sometimes ad hoc meet ups create pockets of peace on random busy days. Gobbled up some lip smacking pyaaz kachori and kesar chai with colleagues en route back home after office.

Townships and rural areas have a beauty of their own. They move at their own pace. Urbanization has its clutches everywhere. Still, these places sometimes have isolated pockets of peace and beauty that make us slow down, take note of our surroundings and be grateful of what we have.

Breakfast scenes with Pav Bhaji, Chhole Bhature and Rajkachori.

There is something very comforting about momo. Not gyoza , dimsum or its other relatives. Just plain old momo. The authentic Nepali version. The one made by locals, almost no spice, just aromatics like ginger, garlic, onion doing their magic with veggies or chicken.

Food is therapy

Blue mountains crowned with misty clouds. Mountain river running over a pebbly bed. The spicy and cheesy ema datsi. The hot and flavourful chicken thukpa. Bhutan wins heart with its simplicity.

What a cozy and comfy weather, exceptional to the usual of May! What lush greenery! And so much more that makes a jungle come alive!

The best way to cool down after a scorching sultry day in the Dooars is to have some chilled shakes. The Falooda was surprisingly almost authentic with the right proportion of basil seeds and chilled rose milk.

Home made waffles with caramel sauce. On son's demand.