Friday, December 19, 2025
Home Blog Page 1291

Falafel and Hummus: A perfect combo of cream & crispiness straight from Middle East

By
SnackTeam
-
0
Falafel and Hummus

Although derived from two different origins, these two dishes are a match made in heaven! 

Hummus, originated in Yemen, is a creamy dip packed with protein, fiber, and healthy fats. It is often served with pita bread, vegetables, or falafel.

Falafel, on the other hand, is a popular Middle Eastern snack that consists of deep-fried balls or patties made from ground chickpeas, herbs, and spices. 

Even if this combo wasn’t enough, it even compliments each other in terms of being healthy. Hummus is made with chickpeas, which are an excellent source of protein and fiber. They also contain essential vitamins and minerals, including folate, iron, magnesium, and potassium. Tahini, which is another key ingredient in hummus, is rich in healthy fats, protein, and minerals like calcium, iron, and magnesium. Garlic, lemon juice, and olive oil used in hummus provide additional health benefits, including anti-inflammatory and immune-boosting properties.

Falafel is also made with chickpeas, making it an excellent source of plant-based protein and fiber. It is typically fried, but can also be baked or air-fried for a healthier option. Falafel is also rich in vitamins and minerals like folate, iron, and zinc. The herbs and spices used in falafel, such as parsley, cilantro, cumin, and coriander, provide additional health benefits, including anti-inflammatory and antioxidant properties.

Both hummus and falafel are low in saturated fat and high in unsaturated fats, which are beneficial for heart health. They are also gluten-free and vegan, making them suitable for individuals with dietary restrictions.

Hummus Recipe:

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 2-3 tbsp olive oil
  • 1-2 tbsp water

Instructions:

  1. In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
  2. With the processor running, gradually add the olive oil and water until the hummus reaches a creamy consistency.
  3. Taste and adjust seasoning as necessary. If the hummus is too thick, add more water or olive oil.
  4. Transfer the hummus to a bowl and drizzle with olive oil. Serve with pita bread or veggies.

Falafel Recipe:

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2-3 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • Vegetable oil for frying

Instructions:

  1. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Process until the mixture is finely ground.
  2. Transfer the mixture to a bowl and add the flour and baking powder. Mix well.
  3. Heat vegetable oil in a deep frying pan over medium-high heat.
  4. Using a small cookie scoop or spoon, scoop the falafel mixture and form into small balls.
  5. Carefully place the falafel balls in the hot oil and fry until golden brown, about 2-3 minutes per side.
  6. Use a slotted spoon to remove the falafel from the oil and place on a paper towel to drain excess oil.
  7. Serve the hot falafel with hummus, pita bread, and other garnishes like chopped tomatoes, cucumber, and onions.

Enjoy the delicious combination of hummus and falafel, which are perfect for a healthy and satisfying meal.

Advertisement

Puli Rasam: A tangy gift from our ancestors

By
SnackTeam
-
0
Puli Rasam

Soups? No thanks, we are ‘dil se desi’ and would rather choose rasam instead. 

Puli rasam, also known as tamarind rasam, is a traditional South Indian soup that is enjoyed for its tangy and spicy flavors. This dish is a staple in many households, especially during the colder months, as it is believed to have medicinal properties that help alleviate colds and coughs.

‘Puli’, which means tamarind in Tamil, is used in the rasam with a base of tamarind pulp, which is mixed with a blend of aromatic spices like cumin, coriander, and black pepper. To this mixture, chopped tomatoes, garlic, and curry leaves are added and then simmered to perfection. The result is a soup that is both savory and tangy, with just the right amount of heat.

The tamarind pulp used in the recipe is a rich source of antioxidants and is known to help with digestion. Additionally, the spices used in the recipe, such as cumin and black pepper, are known to have anti-inflammatory properties and can help boost immunity.

Puli rasam is not only a delicious and healthy soup, but it also has cultural significance in South India. It is often served during weddings, religious ceremonies, and other festive occasions. In fact, it is considered an essential part of a traditional South Indian meal, and no feast is complete without a bowl of piping hot puli rasam

Ingredients:

  • 1/2 cup tamarind pulp
  • 3 cups water
  • 2 tomatoes, chopped
  • 2 cloves of garlic, minced
  • 1 green chili, slit
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida (hing)
  • 1 sprig of curry leaves
  • 1 tbsp oil
  • Salt to taste
  • Chopped coriander leaves for garnishing

Instructions:

  1. Soak tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp and discard the solids. Strain the pulp through a fine mesh to remove any remaining solids.
  2. In a deep pot, heat the oil on medium heat. Add mustard seeds, cumin seeds, black peppercorns, coriander seeds, and asafoetida. Fry until the mustard seeds start to pop.
  3. Add chopped tomatoes, minced garlic, and curry leaves. Saute for 2-3 minutes until the tomatoes are soft.
  4. Add the tamarind pulp, slit green chili, salt, and 2 cups of water. Mix well and bring to a boil.
  5. Lower the heat and let the rasam simmer for 10-12 minutes until the flavors have infused and the rasam has slightly thickened.
  6. Turn off the heat and garnish with chopped coriander leaves.

Generally, rasam is consumed as a side dish with sambar and rice but can be enjoyed with a variety of combos like steamed rice, idli or dosa or can be even enjoyed as it is.

Try this delicious and nutritious soup enjoyed across South India and get indulged in its tangy and spicy flavors, combined with its medicinal properties, make it a popular dish that is sure to warm your soul and lift your spirits. Whether you’re looking for a comforting meal on a cold day or want to try something new, puli rasam is a dish that you won’t want to miss!

Advertisement

Dal Pakwan: Simple yet popular way to Sindi’s heart

By
SnackTeam
-
0
dal pakwan

Have a special person in life belonging to sindhi community whom you wanna impress? 

Look no further than this classic dal pakwan recipe.

A plate of hot, crispy pakwaan served with a steaming bowl of aromatic dal that is seasoned to perfection. The pakwaan, which is a crispy flatbread, is generously smeared with a dollop of tangy chutney and topped with a generous sprinkling of chopped onions and fresh coriander leaves. The aroma of the freshly prepared dal infused with a melange of spices like cumin, turmeric, and garam masala fills your senses, making yours and your special someone’s mouth water in anticipation.

The crispy pakwaan, the flavors and textures of the dish unfold in your mouth, offering a delightful experience. The crunch of the pakwaan, the tanginess of the chutney, and the creaminess of the dal combine to create a flavor explosion that is hard to resist. 

Dal pakwaan is not only a popular breakfast dish in India but it also has cultural significance, especially for the Sindhi community. The Sindhi people are known for their rich culture and traditions, and food is an important part of their identity. The dish has a special place in their cuisine and is often served during important occasions such as weddings, festivals, and religious ceremonies.

In Sindhi households, it is customary to prepare dal pakwaan during Cheti Chand, the Sindhi New Year. It is also a popular dish during the Holi festival, where families come together to celebrate and enjoy the delicious flavors of the dish.

So, to give you special someone a feel of home, you will require the following: 

Ingredients:

  • 1/4 tsp salt
  • 1/4 tsp cumin seeds
  • 1/4 tsp carom seeds
  • Oil for deep frying
  • 1 cup all-purpose flour
  • 1 cup chana dal (split Bengal gram)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 green chili, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander leaves for garnish

Instructions:

  1. To make pakwan, mix all-purpose flour, salt, cumin seeds, carom seeds, and 1 tbsp oil in a bowl.
  2. Add enough water to make a stiff dough.
  3. Divide the dough into small portions and roll each portion into a thin circle.
  4. Prick each circle with a fork to prevent them from puffing up while frying.
  5. Heat oil in a pan and fry the pakwan on medium heat until they turn crisp and golden brown.
  6. Drain the pakwan on paper towels and keep aside.
  7. To make dal, wash and soak the chana dal for 2-3 hours.
  8. Heat oil in a pressure cooker and add cumin seeds.
  9. Add chopped onion and sauté until it turns golden brown.
  10. Add ginger-garlic paste and green chili and sauté for a minute.
  11. Add chopped tomatoes and cook until they become soft and mushy.
  12. Add turmeric powder, coriander powder, and salt. Mix well.
  13. Add the soaked chana dal and 3 cups of water. Mix well and cover the pressure cooker with a lid.
  14. Cook the dal on medium heat for 15-20 minutes or until it is soft and fully cooked.
  15. Once the dal is cooked, garnish with fresh coriander leaves and serve

Apart from its cultural significance, dal pakwaan is also known for its simplicity and versatility. It is easy to prepare and can be customized to suit different tastes and preferences. The dish can be made with different types of lentils and spices, which makes it a versatile dish that can be enjoyed by people from different parts of India.

Advertisement

Bhatt ki dal: A Rajasthani twist to your everyday dal recipe

By
SnackTeam
-
0
bhatt ki dal

Bhatt ki daal is a popular dish in the North Indian state of Rajasthan. It is made from black-eyed peas, which are a common ingredient in Rajasthani cuisine. This lentil dish is traditionally served with roti, paratha, or rice, and is often paired with a side of pickles or chutneys.

Bhatt ki daal is a nutritious dish that offers several health benefits. Black-eyed peas are a good source of protein, fiber, and essential vitamins and minerals. They are also low in fat and calories, making them a great option for people looking to maintain a healthy diet. The fiber in black-eyed peas helps to promote digestive health and can lower the risk of constipation, bloating, and other gastrointestinal issues. The protein in these lentils is also beneficial for muscle growth and repair, making it an ideal dish for athletes and active individuals. Bhatt ki daal is also a good source of iron, which is essential for the production of red blood cells and can help prevent anemia. Additionally, the spices used in this dish, such as cumin and coriander, are known for their anti-inflammatory properties and can help reduce inflammation in the body.

Here is a simple recipe for this delicious and nutritious dish:

Ingredients:

  • 1 cup black-eyed peas
  • 3 cups water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 green chili, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander leaves for garnish

Instructions:

  1. Soak the black-eyed peas in water for 4-5 hours or overnight.
  2. Drain the water and rinse the lentils.
  3. Heat oil in a pressure cooker and add cumin seeds.
  4. Add chopped onion and sauté until it turns golden brown.
  5. Add ginger-garlic paste and green chili and sauté for a minute.
  6. Add chopped tomatoes and cook until they become soft and mushy.
  7. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
  8. Add the soaked black-eyed peas and water. Mix well and cover the pressure cooker with a lid.
  9. Cook the lentils on medium heat for 15-20 minutes or until they are soft and fully cooked.
  10. Once the lentils are cooked, garnish with fresh coriander leaves and serve hot with roti, paratha, or rice.

Bhatt ki daal is a delicious and nutritious lentil dish that is easy to make and enjoyed by many. With its rich flavors and health benefits, it’s no wonder why it’s a popular dish in Rajasthan and beyond. Give it a try and experience the delicious taste of this traditional Indian dish!

Advertisement

Dhokla: A steamy Gujarati snack that will tingle your taste buds

By
SnackTeam
-
0

Nothing can soothe your Gujju heart more than a plate of steaming hot, spongy, and tangy Dhokla. The aroma of the fermented chickpea batter, ginger, chili, and cumin spices fill your senses, making your mouth water. The fluffy and light texture of the Dhokla melts in your mouth, and the tangy and sour flavors tingle your taste buds. The subtle sweetness of the dish balances perfectly with the savory flavors, making you want to savor every bite.

With each bite, you feel the warmth and comfort of this quintessential Gujarati snack, taking you on a journey to the vibrant streets of Gujarat. The combination of the flavorful spices and the light and airy texture makes Dhokla a dish that you’ll crave for again and again.

Apart from being packed with flavors, dhokla is also packed with essential nutrients like proteins and several important nutrients, including iron, calcium, and B vitamins.

It is also beneficial for people on a weight loss journey as it is low in calories and even is essential for healthy gut  health as it is a fermented food. 

It is also a great option for people with celiac disease as it is gluten-free. 

This popular snack from the Indian state of Gujarat, has a savory and tangy taste from the fermented chickpea batter that is steamed to perfection, resulting in a light and fluffy texture that is easy to digest. Dhokla is loved by many for its unique taste and health benefits.

Here’s a simple recipe for making Dhokla at home:

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1/4 cup semolina (sooji)
  • 1 cup yogurt (dahi)
  • 1/2 cup water
  • 1 tsp ginger paste
  • 1 green chili, finely chopped
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • 1 tsp fruit salt (eno)
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1-2 dried red chilies
  • A few curry leaves
  • Fresh coriander leaves for garnish

Instructions:

  1. In a mixing bowl, whisk together chickpea flour, semolina, yogurt, water, ginger paste, green chili, salt, turmeric powder, and sugar to make a smooth batter. Make sure there are no lumps in the batter.
  2. Heat water in a steamer or a large pot. Grease a Dhokla plate or a cake tin with oil.
  3. Add fruit salt to the batter and mix well. Pour the batter into the greased plate or tin and place it in the steamer.
  4. Steam the Dhokla for 15-20 minutes on medium heat or until a toothpick inserted in the center comes out clean.
  5. Once the Dhokla is done, remove it from the steamer and let it cool for a few minutes.
  6. In a small pan, heat oil and add mustard seeds, sesame seeds, dried red chilies, and curry leaves. Let it splutter for a few seconds.
  7. Cut the Dhokla into bite-sized pieces and pour the tempering over it.
  8. Garnish with fresh coriander leaves and serve hot with green chutney or tamarind chutney.

Enjoy the delicious and nutritious Dhokla as a snack or breakfast dish!

Advertisement

Podi Dosa: A crispy South Indian delight that you will love for early morning breakfast

By
SnackTeam
-
0
podi dosa

What more than you want on days when you’re low other than a hot, crispy dosa fresh off the griddle, topped with a flavorful and aromatic podi made with lentils, coriander seeds, cumin, and spicy red chilies. The aroma of the podi fills your senses as you take your first bite, and the crunchy texture of the dosa perfectly complements the rich, earthy flavors of the spice mix. With every bite, you taste a burst of spices that awakens your taste buds and leaves you wanting more. The combination of the crispy dosa and the savory podi is truly a match made in heaven, and you can’t help but crave another bite.

As you savor the flavors of the Podi Dosa, you realize that it’s not just a meal, but a culinary experience that transports you to the streets of South India.

Podi Dosa is a popular South Indian dish that combines the crispiness of dosa with the aromatic flavors of podi, a spice mix made with lentils and other spices. This dish is easy to prepare and is loved by many for its unique taste and texture. Podi is a type of spice mix that is made with a combination of lentils, dried chilies, and other spices. The term “podi” means powder in Tamil, which is the language spoken in the Indian state of Tamil Nadu where the spice mix originates from.

here’s a recipe for Podi Dosa:

Ingredients:

  • 2 cups dosa batter
  • Oil or ghee for cooking
  • 1/4 cup chana dal
  • 1/4 cup urad dal
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons cumin seeds
  • 6-8 dried red chilies
  • 1/4 teaspoon asafoetida
  • Salt to taste

Instructions:

  1. To make the podi, heat a pan over medium heat and dry roast the chana dal, urad dal, coriander seeds, and cumin seeds until golden brown and fragrant.
  2. Add the dried red chilies and roast for a few more seconds until the chilies are slightly toasted.
  3. Add the asafoetida and salt and mix well.
  4. Let the mixture cool, then grind it into a fine powder using a spice grinder or a mortar and pestle. The podi is now ready.
  5. To make the Podi Dosa, heat a non-stick pan or a cast-iron skillet over medium-high heat.
  6. Spread a ladleful of dosa batter on the pan in a circular motion to make a thin crepe.
  7. Drizzle some oil or ghee around the edges of the dosa.
  8. Sprinkle some podi over the dosa and spread it evenly.
  9. Cook the dosa for 1-2 minutes until the bottom is golden brown and crispy.
  10. Flip the dosa and cook for another 1-2 minutes on the other side.
  11. Remove the dosa from the pan and serve hot with coconut chutney or tomato chutney.

Enjoy the delicious and flavorful Podi Dosa!

Advertisement

Global Indian Restaurants to Honour “Year of Millets”; To serve Millest-based Foods and Dishes

By
SnackTeam
-
0
wheat

The incorporation of millet flour-based dishes in Indian restaurants worldwide is a growing trend due to their numerous health benefits. As busy urbanites are increasingly seeking healthier food options, the demand for dishes that are both nutritious and delicious has risen. 

Millets are a group of highly nutritious, drought-resistant grains that have been a staple food in many parts of the world for centuries. They are rich in dietary fiber, protein, vitamins, minerals, antioxidants, and anti-inflammatory properties, making them an ideal addition to any diet.

In 2023, the United Nations declared “The Millet Year,” a move that received strong support from the Indian Government on international platforms. This declaration aims to raise awareness about the health and environmental benefits of millets and promote their use in various cuisines worldwide.

Capt. Inder Jit Singh, The owner of the Yummy Punjaby (YP) Restaurant, said, “There is a growing trend of eating healthy food, especially among busy executives in bustling cities, and millets as well as other such cereals, I believe, shall be widely accepted as organic food with many health benefits.”

“We had been contemplating introducing various such flour breads. We have been serving ‘missi roti with saag’ for 11 years and are loved by many. We shall soon be introducing millet & other flour-based bread for our multi-national patrons.”

The Singapore-based Indian restaurateur mentioned in the statement, who has 25 years of experience in the Merchant Navy and has built a global network, recognizes the significance of this declaration and the growing demand for healthy food options. He wants to introduce more north Indian cuisines and motivate his staff to be innovative, with a focus on incorporating millet flour in dishes such as chapatis.

In addition to millet-based dishes, the restaurateur also wishes to offer ‘makhan,’ the famous white butter that is traditionally churned from milk cream. This pure white natural butter is a rare find overseas and is a staple ingredient in many Indian dishes.

The restaurant has become a favorite among the local Chinese and multicultural people, with the restaurateur being affectionately nicknamed “Capt. Yummy” by his close patrons. His sarson saag is an excellent example of his innovation, using local green leaves to replicate the authentic taste of Punjabi saag, a popular north Indian dish made from mustard leaves. This innovation demonstrates the restaurateur’s willingness to adapt to local ingredients and offer his customers an authentic dining experience.

Lastly, it is worth mentioning that many of the herbs and spices commonly found in Indian kitchens, such as turmeric, ginger, and cumin, are also used in Ayurveda, the ancient Indian medical system. Ayurveda considers food to be medicine, and many traditional Indian dishes are designed to be both delicious and health-promoting. As a result, the use of millet flour in Indian cuisine is not just a culinary trend but also a reflection of a broader cultural heritage that values health and wellness.

Advertisement

Food safety gone for a toss! Inspection in Hyderabad shows how street-vended foods are harmful

By
SnackTeam
-
0
street food

Having breakfast outdoors or drinking a quick cup of strong tea every morning may seem harmless, but it could have a detrimental impact on your digestive system in the long run. During a recent inspection of street food vendors near Lotus Pond in the Jubilee Hills area, Food Safety officials discovered multiple violations of regulations, some of which were life-threatening.

Hyderabad Mayor Gadwal Vijayalakshmi had requested that officials increase the quality checks on street food across the city, resulting in the inspections. The officials were surprised to find that nearly all the vendors on the inspected stretch were using tea powder that had been adulterated.

A food safety officer who conducted the inspections, said, “We tested the tea leaves using filter paper, and found that the powder was mixed with artificial colour. The tea thus made assumes an orangish hue, which, the vendors say, is liked by all customers.”

The vendors were informed of the results and educated about the consequences, and were instructed to use high-quality tea powder. They were also advised not to use newspapers to soak up oil from hot food items, as this could result in poisoning due to the presence of newsprint. Additionally, they were made aware of the importance of personal hygiene and maintaining proper sanitation in their surroundings.

The Food Safety officials conducted the inspections using a mobile food testing laboratory called ‘Food Safety on Wheels,’ which is capable of testing approximately 80 quality parameters. Serious violations will result in the filing of Summary Trial Cases, resulting in minor penalties. The vendors will be given time to comply, after which another round of inspections will be conducted.

Advertisement

Milkbasket Co-founder Anant Goel enters Fruits & Vegetables Sector with Sorted; bags $5 Mn Funding

By
SnackTeam
-
0
milkbasket

Anant Goel, Nitin Gupta, and Sahil Madan, all former employees of Milkbasket, have teamed up to launch Sorted, a startup that operates a franchisee network of digital mom-and-pop stores that offer high-quality fruits and vegetables sourced directly from farms. The startup aims to make it easier and simpler for customers to stock and sell F&V products compared to procuring and selling the products of reputed FMCG brands.

Goel’s previous experience as the CEO of Milkbasket, a leading online grocery firm in India, has given him valuable insights into the F&V space, which will come in handy as Sorted seeks to carve out a niche in this highly competitive segment. Milkbasket offered a range of grocery products, including F&V, dairy, and bakery items, and catered to the household needs of customers in India. The company had raised $38.5 million across 11 funding rounds before being acquired by Reliance Retail Ventures Ltd for $40 million in 2021.

Goel said, “Sorted is not attempting to change the way India buys F&V, it’s plugging the inefficiencies that plague the existing supply chains. We have undertaken multiple POCs over the last nine months to solve the known industry issues, especially wastage while answering for growth and profitability. Working closely with mom & pop stores, Sorted is here to capture a significant pie of this $160 Bn, high-frequency and high-margin category.”

The F&V delivery market has seen a rapid increase in adoption in recent years, driven by factors such as rising digital penetration and pandemic-driven demand. Several startups in the segment, such as Akshayakalpa, Harvesting, and Deep Rooted, raised funds last year to expand their operations and meet the growing demand for fresh produce. According to a report by Bain & Company, agritech investments in India are expected to reach $35 billion by 2025, up from $329 million in 2020, underscoring the potential of this rapidly growing segment.

With Sorted, Goel, Gupta, and Madan aim to capitalize on the growing demand for high-quality fruits and vegetables in India by providing customers with a convenient, reliable, and efficient way to procure and sell these products. By leveraging their expertise in the F&V space, they hope to create a successful business that not only benefits customers but also helps to transform the agricultural supply chain in India.

Advertisement

Restaurants in Hyderabad planning to throw grand sehri buffet this Ramadan

By
SnackTeam
-
0
sehri buffet

With the holy month of Ramzan just around the corner, the excitement is building up among the Muslim community. The month of Ramzan is a time of fasting, reflection, and spiritual growth. It is a time when Muslims abstain from food and drink from dawn until sunset. To prepare for the long day ahead, it is essential to consume a pre-dawn meal called ‘sehri.’

In recent times, restaurants and hotels in the city have started to offer grander menus for ‘sehri.’ This is a welcoming development for the Muslim community who are looking for new options and varieties in their pre-dawn meal. These menus now include a wide range of traditional and modern dishes, from hot and spicy curries to lighter options such as fruit salads and smoothies.

Junaid of Hotel Nayaab, near Charminar, said, “We are planning a special ‘sehri’ menu this year and they will be scaled up. Customers last year had showed a lot more interest in having ‘sehri’ outside and so we are adding many new items and running the specials from 1 am to 5am.”

Mohammed Abdul Moid, proprietor of Peshawar restaurant near Lakadikapul, said, “We offer a special dish – mutton ‘tahari’, which is not offered anywhere else. With our ‘sehri’ menu, we are trying to cater to families and encourage more and more to step out and experience it. Now, sehri is in fact becoming a huge attraction point.”

For many, ‘sehri’ is now turning into a family outing, with people wanting to indulge in heavy food occasionally. It is a time to break the fast and bond with loved ones over delicious food. The atmosphere in the city during this time is truly remarkable, with many restaurants and hotels providing a warm and inviting ambiance for their customers.

The growing trend of grander menus for ‘sehri’ is a testament to the importance of this meal in the Muslim community. As the holy month of Ramzan approaches, it is heartening to see that restaurants and hotels are stepping up their game to cater to the needs of their customers.

Advertisement
1...1,2901,2911,292...1,378Page 1,291 of 1,378