May-2015-ICE-Today-PDf

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Your SpaceRecipesIngredients:¼ cup dried Hibiscusflowers¼ cup dried Apple cubes5 cups of boiling waterSugar to tastePreparationMix in the Hibiscusflowers into the hot water,cover and set asideovernight. Strain thepetals. Mix in sugar andapple. Refrigerate for 3hours before serving.Hibiscus and apple
All setto sizzleNatasha Rahman explores the intenseflavours of LucknowStepping into the ambient premises ofLucknow, you immediately feel at home.Accentuated by tasteful paintings andclassical music, Lucknow presents a traditional yetrustic atmosphere. Give some of these signaturedishes a try and let the splendid Awadhi cuisine takeyou over.The Chicken RaraTender pieces of chicken cooked in adeliciously thick minced chicken gravy, theChicken Rara looks promising. But whatmakes the Rara a must try is the delicatesweet-spicy taste of the chicken mince thatgoes well with both biriyani and naan. Thebest thing is that it will satiate yourtastebuds, without filling you up too much.Tandoori Stuffed AlooAdmittedly, potatoes aren’t exactly anutritious choice, but you might as wellallow the Tandoori Stuffed Aloo tochange your mind. The carbs are cookedin a tandoor and stuffed with supplefillings of vegetables and beans. Theveggie fillings are a soft mash that lightensup the dish and adds that extra flavour.Photo: Abu Naser@Station88The GalawtiAvailable in mutton and beef, no praise is worthy enough ofthe Galawti. At first glance, it appears no different than aregular shami kabab- until you take a bite of this melting massof softness. Slightly crispy on the outside, the quiveringsoftness of the meat will have you reeling. Subtly spiced, theGalawti is exceptional. Paired with parathas, it makes for asumptuous meal and has enough substance to stand on itsown as a stellar starter.
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Must KnowsFeatureNahian Shah discus
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Page 22 and 23: GlamourWord on the StreetCarissa Mu
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Page 60 and 61: Classic English TeaIngredients3 cup
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Page 74 and 75: Bring It On!Naveed Islam looks at s
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