@sarchakra is for my love of food and sharing my favorites with you.
Thank you to all who have started following my blog. You encourage and inspire me everyday.
My first foray into cooking was in my High School years when cooking was all about trying out fancy exotic recipes from magazines with hard-to-get ingredients. The results sometimes were delightful but more often than not, pretty frustrating. It made me think that cooking doesn’t really have to be complicated. Good food is not necessarily food drowned in butter or floating in oil but more about using day to day ingredients easily available in your pantry to create dishes that impress your guests. Also food is for sustenance, not to give you a visit to the doctor, right? So with that said, if you want some fun with food and creativity, you have come to the right place.
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Mezbani Mangsho
Mezban (Persian) means ‘host’ or ‘to host’ and is used in various South Asian contexts. However, the specific culinary tradition known as Mezban originates from Chattogram, formerly known as Chittagong in Bangladesh. Mezban (Mezbani or Mejjan) is a communal feast. Celebrating significant events such as the birth of a child, a wedding, or the opening…
Pistachio Chocolate Date Bars
If you’re looking for an easy dessert that’s wholesome, indulgent, effortlessly elegant and absolutely stunning, you need to make these Pistachio Chocolate Date Bars. The base is a chewy blend of sweet dates and honey roasted pistachios, followed by a creamy layer of pistachio cream, finished with a glossy coat of melted chocolate swirled with…
Puff Pastry Samosa Rolls
I think most people have had a samosa at least once in their lifetime. If you haven’t, you must. A hot samosa, with its crisp shell shattering as you bite into it and that warmly spiced potato filling dotted with peas, ginger and green chilies, is extremely difficult to stop eating once it is put…
Gajar ka Halwa (Carrot Halwa)
Gajar ka Halwa is a North Indian winter specialty, especially in Punjab and Delhi. It became popular during the Mughal period when slow milk reductions, nuts, and aromatic spices created a whole category of desserts. Traditionally, this was made with desi gajar, the deep red winter carrots, which are sweeter, denser, and less watery than…
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