Falling in Love with Chole Bhature
With a month gone by, the situation worsened all around, me not able to board a flight to Calcutta, the only delight that I have clung on to is my cuisine.
A mundane day locked up inside my Hyderabad apartment drives me to some very friendly cuisine videos from around the world. Apart from all the cuisines that we encounter, Indian cuisine have always appealed to my taste buds. The colourful and spicy curries, with some rice (me being a rice person), has always appeased my taste buds.
Today, I would love to present a delectable dish from the northern regions of India, Punjab. As I scroll down my phone searching for something new, Chef Ranveer Brar comes up with his very own Amritsari Chole. As a college girl, I was always fascinated by the chole bhature from the vegetarian restaurants at Esplanade, adjacent to Shree Ram Arcade. The tastiest chole bhature, pav bhaji, dahi vada and some other south Indian and North Indian food items were easily available to quench your taste buds for the day before a movie in some nearby theatres, or before the annual grand pujo shopping.
Chole Bhature has always made its way to my heart, though I am never able to eat a single large and fluffy bhature served at restaurants. Later, Hyderabad has also offered me the delectable chole Bhature , not disappointed. From the streets of Calcutta, to the shopping malls of Hyderabad and Bangalore, (the three cities where I have lived) chole bhature has always formed a formidable part of my menu, as I would love to gorge on those fluffy and oily breads served at your table.
Here, I present the dish cooked in my kitchen.
Though the dish has some deficiencies- the bhature not so fluffy, the chole should have a more curried texture, I enjoyed my dinner.
The image of the restaurant at Esplanade, where I used to gorge on the chickpeas cooked in a spicy gravy and the fluffy round bhtures.
A mundane day locked up inside my Hyderabad apartment drives me to some very friendly cuisine videos from around the world. Apart from all the cuisines that we encounter, Indian cuisine have always appealed to my taste buds. The colourful and spicy curries, with some rice (me being a rice person), has always appeased my taste buds.
Today, I would love to present a delectable dish from the northern regions of India, Punjab. As I scroll down my phone searching for something new, Chef Ranveer Brar comes up with his very own Amritsari Chole. As a college girl, I was always fascinated by the chole bhature from the vegetarian restaurants at Esplanade, adjacent to Shree Ram Arcade. The tastiest chole bhature, pav bhaji, dahi vada and some other south Indian and North Indian food items were easily available to quench your taste buds for the day before a movie in some nearby theatres, or before the annual grand pujo shopping.
Chole Bhature has always made its way to my heart, though I am never able to eat a single large and fluffy bhature served at restaurants. Later, Hyderabad has also offered me the delectable chole Bhature , not disappointed. From the streets of Calcutta, to the shopping malls of Hyderabad and Bangalore, (the three cities where I have lived) chole bhature has always formed a formidable part of my menu, as I would love to gorge on those fluffy and oily breads served at your table.
Here, I present the dish cooked in my kitchen.
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