Pies that all Kiwis love, but with a Tibetan touch
A humble attempt at preserving our culinary heritage, in the form of techniques and recipes, before it disappears.
Welcome to the Kitchen Cultures blog, a unique blog here for you to explore, share and learn about various recipes and techniques that either never got the limelight or are slowly fading away.
Kulth Curry/Horse gram Curry
Gobi Ke Danthal/Cauliflower Stalks
Singhare ki Puri/Water Chestnut flour Bread
Suji Ka Halwa/Kesari Bath/Sheera
Nadru/Lotus Root Yakhni
Khattey-Meethey Kulth/Sweet and Sour Horse Gram
Mustsch/ Kashmiri Meatballs
Til (Sesame) Laddu
Al Hatch-Wangun Hatch/Dried Loki(Bottle Gourd) and Baingan(Aubergine)
Lavasa/Girda (Kashmiri Roti)
Meethey Chawal/Dessert Rice
Maa ka Madra