Shaheen Ali

Soy, one of the most richest source of protein that can be used in making different kind of delicious and mouth watering dishes. One of the most popular brand of soy in India is Nutrella, comes in chunks and well as dry minced form as well. Nutrella has a very important place in my family, whenever we short of veggies at home, these chunks come as a savior and are enjoyed and loved by my family a lot. Whether its curry, or dry chili nutrella or even minced version, nutrella is tasty and super delicious in all forms. Recently my…

In India the food culture, tradition and recipes of the same curry change every 100 miles. Every corner, every region or every state has their own special way of making the curries. One such beautiful food state of India is West Bengal, from veggies to fishes, from mutton to sweets, Bengal cuisine has a wide range of preparations that is not just delicious but also leaves a strong impact on your palate and soul. Among many mouth watering dishes, one dish that is super delicious and close to my heart is ‘Dimer Malai Curry’ which is egg curry cooked with…

Yakhni is an authentic mutton/lamb dish that belongs to Kashmiri Cuisine. It is prepared in yogurt or curd along with assorted spices. Simple and easy to cook and doesn’t actually require skilled hands. It’s found that in many Kashmiri dishes there is a use of Mustard Oil which itself leaves and amazing cooking aroma and when combines with fennel powder the dish truly becomes exotic. Yakhni is so popular in the valley that it also has it’s veg version. For vegetarians, Lauki Yakhni is a delight to have. In the holy month of Rmadan , it’s noticed that we Muslims…

Ada Pradhaman is the typically served dessert in festival of Onam in Kerala. Ada is the ribbon shaped dry rice flakes which is soaked in hot water and later slow cooked in jaggery and coconut milk. This traditional dessert is a very important part of Onam Sadhya (traditional meal). As Ada Pradhaman is typically made with various extracts of coconut milk, hence it is quite laborious task. Loaded with the goodness of coconut milk, jaggery syrup and dry fruits …Ada Pradhaman has a silky texture and is mild in flavor. I am thankful to Archana Doshi for giving me this…

 “A gift consists no in what is done or given, but in the intention of the giver or doer” – Lucius Annaeus Seneca

Chaman Qaliya is a creamy cottage cheese curry scented with fennel and cardamom that belongs to Kashmiri Cuisine. An aromatic curry that is cooked in milk and flavored with Kashmiri spices is a perfect vegetarian side dish commonly served on special occasions in the valley. The Kashmiris mostly rely on non vegetarian food other , expect the pandits. The vegetarians have a very few options left. They mostly eat Lotus stem, Potatoes or Paneer. Hence the Kashmiri cuisine carries a variety of Paneer dishes out of which one most exotic curry is Chaman Qaliya. The lemon yellow colored gravy is…

There are some days when you don’t feel like getting into the kitchen and prepare a lavish spread which you have been doing the whole month. Yes, it’s Ramadan and everyday i try making something huge for my family iftaar. Yesterday was a tiring day for me, and it was just not my day to cook. After a whole day work, i only had saboodana soaked a day before, which came to my rescue. Saboodana khichdi, easy, quick and filling one pot snack that keep tummy full and mummy cool. haha! I am sago lover and i love eating saboodana…

Recently Spoon Fork And Food collaborated with Paper Boat, and as a result, they sent me this amazing parcel that carried Paper Boat drink packs of Chilli Guava flavor and a super cute goodie box. In my city we rarely get to see this amazing product, but i was lucky enough to taste it almost 2 years back on Spice Jet flight while travelling to Hyderabad fro Bhopal. The Air hostess brought me a choice of two drinks that had Mango and Aam Panna. Though i couldn’t resist myself from having both, but as it was quite a chilled atmosphere…

A name that needs no introduction, yet it gives me immense pleasure and happiness to welcome my childhood bestie and my partner in crime in our school day, the very vivacious, the extremely talented, chatter box, witty, naughty, lively, the very famous travelogue owner and one of the biggest foodie i have ever known…. Ayandrali Dutta on Spoon Fork And Food. This Bong beauty is from Kolkata, brought up jin the steel city of Rourkella, Odisa and now living independently in the capital city Delhi. I have been knowing Andy through ages, though we didn’t completed our school together, but…

Today on Spoon Fork And Food we have the very artistic , adroit, versatile, consummate food photographer and the gypsy feet travelogue owner Bilal Vohra. Bilal is proficient, religious and truly gifted by God. His work of art speaks for itself, the freelance writer and photographer at The Pioneer and author, photographer at Second Last Supper lives in the capital of the country, New Delhi. Coming from the city of Kanpur, Bilal is a traveler and loves to capture every moment of his journey in his camera. Few of his articles like The tricoloured water of Cape Comorin , Tracing…

Have you ever been on a road trip and took a halt and had food in a highway dhaba? Well if yes, then you will definitely relate to this post of mine. Dhaba food is one of the most delicious and rustic food cooked by male cooks (untrained) mostly. No matter what they make, veg or non veg, the color and the texture of the food is just simply irresistible. From dal to biryani… dhaba food has a unique kind of addiction that makes one come back again and again. This delicious looking food is damm affordable and definitely increases…

Recently i had been invited by my very talented blogger friend Rakshita Dwivedi from Recipe Dabba to take a live chat session on Facebook organised by her food group ‘Food Ki Chat’ on the topic ‘Food Photography and More’ . I am thankful to Rakshita for considering me to take up the session and it’s really a moment of honor for me. Few days back on a discussion with Rakshita i came across few basic questions that is often asked by people who want to know more about food styling and food photography. Hence i thought to compile those set…