Savoury

Green peas are in season, a winter delight and they are the perfect ingredient to prepare a north Indian speciality called – Nimona – a dish popular in UP, Bihar and other northern states of India. Yes, I know the name sounds weird but the taste of this dish (popularly …

The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden grate is - barbacoa. The word first appeared in print in a Spanish explorer's account of the West Indies in 1526, according to Planet Barbecue.

The best thing about baking chicken is that it’s fast, easy and simply delicious. There are literally hundreds of recipes out there and the best part is that as an ingredient, chicken is really easy to work with. It adapts well to innumerable marinades and can be paired with a number of spices. In fact, each culture around the globe has its own way of baking this accommodating meat.

Now, potatoes have long since been considered a European staple. But, did you know that in reality they are a New World food and were introduced to Europe by Spanish explorers around 1536?

The traditional pea soup is actually the split pea soup which is made from the dried legume and not the fresh/frozen green pea. It is believed that the Greeks and Romans even cultivated this legume as far back as 500 to 400 BC and the vendors sold hot pea soup on the streets of Athens.

Spinach is a green leafy vegetable loaded with nutrients and antioxidants that boasts some formidable connections to amaranth and also beets and quinoa. It is an excellent source of vitamins and minerals and is loaded with proteins and carbohydrates. Broccoli is a rich source of both fiber and protein.

The term roast chicken traditionally referred to a whole chicken, spit roasted over an open fire. Back then, in the olden days, the chicken was roasted with its own juices with very minimal marinade being used.

The stems have good vasodilator properties. They help in blood circulation in the body and also help to lower blood pressure. The stem lies beneath the slushy, muddy waters in which the plant grows and is technically called the rhizome. This is why it is commonly confused as a root, when in fact, it is a stem.

When it comes to a hearty winter meal, there is little that comes to mind except a thick, creamy soup. Pumpkin soup is one such dish. It has a creamy, rich and silken texture that coupled with its sweet taste is a delight to savour.

Added to the marinade of the paneer tikka, the beetroot it imparts a blushing pink colour to the paneer, which is a sure hit with kids.