Sunday, August 27, 2017

Zafrani Pulao (Saffron Rice) for that special dinner.

A few recipes back there was a post on the Chicken Pulao (click here). Pulao is a rice dish which is common in many South and Central Asian cuisines and has the same roots as the Pilaf, the latter being more popular in Central Asia. As I mentioned in that previous post and I will re-quote it here. “There are numerous ways of cooking Pulao, and no particular traditional form, neither is there any particular ingredient for the pulao.” Though the word Pulao is believed to have a Sanskrit root and means cooking rice and meat together, over the centuries many vegetarian versions have evolved. One of the most popular vegetarian versions of the pulao is the Zafrani Pulao.

Saturday, August 19, 2017

Gruyeres : Swiss cheese and more.

The word Swiss cheese brings to mind the hard yellow delight with multiple holes in them where Jerry, the mouse (if you are familiar with him) can hide. But this is true for only the Emmental which is one of the 450 types of cheese Switzerland is home to. A very popular among those Swiss cheese is the Gruyere, and may be more typical to Switzerland than Emmental as it holds a geographical protection (AOP) and thus only the cheese made in the designated region under strict regulations is considered to be Gruyere.

Tuesday, August 8, 2017

Five best luxury Swiss Chocolatiers of Geneva not to be missed.

Switzerland is known for the alpine slopes, snowcapped peaks and the clear waters of the 103 lakes spread across the little mountainous paradise. The very next thing that generally comes to the mind is of course Swiss chocolates. The chocolate was brought to Switzerland in 1679 by Henri Escher, the mayor of Zurich, who had tasted it in Brussels. Now Swiss chocolates are the principle rivals of the famed Belgian ones. The reputation of Swiss chocolates spread across the globe ever since the first chocolate factories opened around the Lake Geneva some 200 years ago.