My Favorite Street Food of India: Dahi Aloo Puri

I fell in love with the street food of India. Despite multiple warnings from many people that I shouldn't be eating outside of my hotels, I ventured onto the streets of Mumbai and Bangalore searching for street food and local taste and was rewarded handsomely. This is Dahi Aloo Puri, a type of "chat" (sometimes spelled as "chaat"). I am no strangers to Indian food as Malaysia has abundant offerings of Indian food, but I have never tasted anything like this before... Crispy "puri" (the shells) are filled with mashed peas potatoes and then drenched in yoghurt, sweet tamarind chutney, and topped with loads of unknown cripsy yellow crunchies. (Will someone please tell me what are the toppings?). They were so delightful and tasted "new" to me...simply delicious. If you have the recipe, please share with me. Please also educate me more about Dahi Aloo Puri. I am also interested to learn more about the difference between "Bombay chat" and "Dahi chat." Thanks in advance! P.S.: If you haven't visited my travel blog for a while, do check it out as I have posted a few new pictures, taken during my recent travels. :) Continue Reading "My Favorite Street Food of India: Dahi Aloo Puri"

Photoblog: The Colors of Caribbean

Continue Reading "Photoblog: The Colors of Caribbean"

Cruise Food: Desserts

(Click the above to view 13 pictures. Best viewed with Internet Explorer 7.) Hello all, I am at Tortola, British Virgin Island now. The internet access here is sonic fast, but very expensive, so I will leave you guys with this eye candy photo album. Continue Reading "Cruise Food: Desserts"

French Snails (Bulots Mayonnaise)

(Click the above to view all pictures. Best viewed with Internet Explorer 7.) You can yuck me now, but in French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way--chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.) I absolutely loved them and couldn't get enough. Served cold with garlic mayonnaise, all I could say was "C'est si bon!" (It is so good!) Click here for my other snail obsession... Related Posts: Moules à la Marinière Can, Can't, CANNES Crepe Sucre/Sweet Crepe I found a recipe of Bulots Mayonnaise here, but for your convenience, I have summarized it below: Recipe: Bullots Mayonnaise/French Whelks with Mayonnaise (AKA "Belgian" Escargot de Bruxelles) Ingredients: 1/2 kg bulots 1 1/2 liters water 1 glass of dry white wine or a little wine vinegar 1/2 tsp black pepper (grain, not ground pepper) 1 leaf of laurel Some thyme leaves Some fresh parsley Salt to taste For the Mayonnaise: 1 uncooked egg yolk 1 small teaspoon French mustard from Dijon Peanut oil Olive oil Freshly squeezed lime juice, 1 garlic clove Salt to taste Method: Clean the bulots by soaking in salt water and then rinsed with clean water a few times. Place them in a pan with cold water (1.5 liters) wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste and heat until it's boiling. Skim when necessary, and let it lightly boil for 40 min. When cooked, let the snails cool off in their cooking juices. When cold you'll eat them with thouthpicks. Everything but the opercula is edible. In a bowl mix the egg yolk and the mustard with a little spoon. Slowly add (little by little) the peanut oil. Add a little olive oil (5 teaspoons) for flavour, and then salt and one teaspoon of fresh lemon juice to taste. Mix everything well and set aside. Press the garlic clove or cut it into very fine slices. Add the garlic to the mayonnaise to fit your taste. Adjust mayonnaise to your flavour by adding more lemon juice, salt, or garlic to taste. Continue Reading "French Snails (Bulots Mayonnaise)"