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enjoy #> psychotic taste buds, fine dining, scrumptious meals
menu #> LT, schooling ideas, startup talks, movie reviews, spiritual insight, techie hacks, funky writing, photo deck, travel log, α training, etc.

Saturday, February 16, 2013

Yan Can Cook !

Yan Can Cook

Mango Beef @ Micheal Yan inspired Chinese Restro.
Location : Yan Can Asian Bistro, River Mark Plaza, Santa Clara

Cup cakes

Foodie

Delicious cup cakes found during a shopping spree at the local departmental store.
Too many tempting choices to indulge your sugar tooth.

Location : Safeway, Santa Clara, CA

Credits : Samsung Admire

Wednesday, January 30, 2013

Cut Dosa



The Final out come of creating Cut Dosa.
Masala Dosa rolled up and cut like mini-sandwiches garnished with chutney - green + red in the center.

Location of the street food :
Pune, Aundh, Nagaras Road, Opposite Medi-Point.

Tuesday, January 8, 2013

Eat Street


Have been tuning into a program called "Eat Street". The cooking is all about the best lip smacking street food that you can come by at different geos.

Eat Street as seen on Fox Traveller covers different types of cuisines - Spanish, Oriental etc and for different type of foodies.


I loved the recent watch about a food truck called Wicked Wiches (Read as SandWiches).
Each sandwich has a very unique flavor and name (not that I've tasted it), but its wonderfully captured, that you can almost touch and taste it. Check out something called a "Cuban Philly" sandwich !

This reminds me of the wonderful Beef Tacos that had some time ago at Santa Clara,CA. And you guessed it right it was at a "Food Truck". It may have been a bit high on the cholestrol side, but nothing like an indulgence once a week at a Food Truck.

Back home in Pune,India ; I'm a big fan of 2 types of street food - 1. Bhel Puri (The Juhu beach style) and 2. Chicken Momos. They are great during the winter, can be had for snacks or for a meal (lunch or dinner).

There are a few Food Trucks around in Pune, but they're yet to pick up that many fans, since they're not usually found at the same place consistently. The middle ground are the eateries called cafes or bakeries, that have some unique sandwiches.

I've long been contemplating entering the food business and a Food Truck has always been an appealing choice as a cost-effective way to manage a food business.

What do you think about Meals on Wheels ? Does it work for you ?

Wednesday, January 2, 2013

Vietnamese Stew

Amazing beef stew at Pho-Hoa .. treat courtesy Severo D'souza. First taste of Vietnamese cuisine. Thanks a ton !!

Friday, December 28, 2012

Food from Goa















With the intent of keeping track of some of our favorites during our holiday, I've listed out the sea-food main courses that we tasted ...
  1. Prawn Curry at Colva beach
    • Delicious and consistent curry.
    • Soft and tender small prawns.
  2. Shark fish Curry at Palolem beach (seen in the pic above)
    • Tiny fish pieces, had to ask for more.
    • Tangy & Spicy. 
  3. Kalamari (Squid) Curry at Agonda beach
    • Didn't realize Kalamari was a squid until a few bites.
    • It tasted more like Macroni without the gravy.
    • Lovely curry with rice.
  4. Fried Fish & Fish Curry at Dona Paula
    • Serving the dish with both dry gravy and fried fish.
    • Light and refreshing.
  5. Red Snapper Fry & Curry at Martins, Margoa
    • The best sea-food tasted at Goa.
    • Typical Goan preparation in a Green paste (can't say more).
All the above dishes were tasted with white boiled rice & yogurt (for Joe).


Monday, December 10, 2012

Hakka Noodles

Ingredients : 

1. Chings Hakka Noodles
2. Chings Miracle Masala
3. 1 Carrot, sliced
4. 1 bunch Spring-Onions, sliced
5. 2 Eggs, beaten

Preparation :
Prep time : 10 mins
Cooking Time : 15 mins
1. Boil Water and then add the Hakka noodles and let it boil till soft (like rice). Drain the noodles and keep it aside.
2. Add oil in a Wok and fry the Veggies except the Spring from Spring-Onions.
3. Add a bit of Sugar, salt and pepper
4. Add Chings Mircale Masala for flavour
5. Add the eggs at the end and let it fry with the mix