It’s What’s for Dinner! the last days-India Food

The “trip” is almost over and as with any vacation, there are places that didn’t get visited or foods that were not experienced. Yet, we have done so much and what a ride!

It’s not quite over, one more bang to celebrate the last days in India! We are going to the winery (well, the sommelier who ordered us Indian wine will take us there with his choices) and I have a menu of menus to savor, with the Indian music playing in the background and the colors and scents around us that will close out our week! Here ‘s what’s for dinner:

Tandoori Chicken

Jeera Chicken

Sizzling Balti Shrimp in Hot Sauce

Basmati Rice

Karahi Shredded Cabbage with Cumin

Balti Corn with Cauliflower

Cucumber Raita


Sesame Fried Fruits

Indian Wine and Iced Darjeeling Tea with lemon

We’re excited, the food will be expressions of places and influences of Pakistan, and Baltisan and the culture in our home will certainly be festive!!  Come on along, join us for the last day in India! Phir Milenge-See you later


3 Comments Add yours

  1. Emmy says:

    Denise, What fabulous fun! Everything was beautiful, the ambience warm, spicy and sultry the minute we walked in the door. The food was beautiful and delicious. The company was extraordinary and the hostess the best in the world! Thanks for once again bringing delightful food and people together. Love, Emmy

  2. April Coates says:

    Shalgam Masala


    2 tablespoons canola oil
    1 large onion, thinly sliced
    1/2 teaspoon fresh ginger, finely chopped, then ground to a paste
    1/2 teaspoon fresh garlic, finely chopped, then ground to a paste
    2 fresh green chilies, thinly sliced
    1 teaspoon whole mustard seeds
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 14 ounce can Muir Glen Fire Roasted Diced Tomatoes
    1/2 teaspoon turmeric
    2/3 cup water
    10 ounces fresh turnips, peeled and diced (2 cups or so)
    1/2 teaspoon brown or raw sugar
    salt to taste
    1/2 cup firmly packed fresh cilantro leaves, roughly chopped


    Heat the oil in a heavy-bottomed pot and fry the onions until they are golden. Add the ginger and garlic paste, the chilies and the fresh mustard seeds and keep cooking and stirring, until the mustard seeds pop and the onions are dark reddish brown.

    Sprinkle the ground cumin and coriander over the onions, and stir and fry for another thirty seconds, or until the fragrance of these spices is released. Pour in the tomatoes, the turmeric and water, and stir to thoroughly combine.

    Add the turnips, and cover. Bring to a boil, then turn down to a simmer, and cook until the turnips are softened, but are not falling apart. (You may need to add water if it all simmers away before your turnips are done–it depends on the age of your turnips. Older, woodier roots take longer to cook than the younger, fresh crisp ones.)

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