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SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)
Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years. The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes. It is also boiled and deep-fried …
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Read moreMemorable Meals by Chef Suresh Khanna
1. Your favourite cuisine? Italian and North Indian 2. Your favourite dish at home? A Salad – Brocolli, red bell peppers, green bell peppers, pineapple, apple with French dressing 3. Which cities in India and/ or abroad would you rate as best for foodies? Amritsar- For authentic kulchas. In winter I love a platter of …
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Read moreRajasthan’s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from …
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