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Aviral Gupta, CEO, Zostel Typically, backpacking staples focus on lightweight, versatile, and high-calorie items to ensure safety and comfort. When staying in hostels, backpackers have café-style foods and beverages, including those small bites that can be had on the go. At the same time, travellers want to experience the local culinary scene and try regional foods. …
Continue reading "THE CULINARY BACKPACKERS"
Read moreRagi Dosa With Grated Carrot by Chef Chinna Karuppan, Master Chef South Indian at CUR8, Four Seasons Hotel Bengaluru Ingredients 1 cup ragi flour (finger millet flour) ½ cup rice flour ½ buttermilk 1 small onion, very finely chopped 1 green chilli, finely chopped 1 tsp cumin seeds 1 tbsp flaxseeds Few curry leaves, chopped …
Continue reading "World Dosa Day Recipes"
Read moreThandai Kulfi Traditional Indian Frozen Dessert infused with Thandai Spices Ingredients Full cream milk – 2 litres Condensed milk – 200 ml Fresh cream (malai) – 200 ml Almonds – 30 g (blanched & crushed) Pistachios – 30 g (crushed) Fennel seeds – 1 tsp Black pepper – ½ tsp Green cardamom – 5 pods …
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