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sharktankaudits · 1 year

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Spice Story Products

Spice Story is a popular brand that produces ethnic chutneys and sauces that are renowned for their delicious taste and unique flavors. The company was founded by Vibhor Rastogi, Soumyadeep Mukherjee, and Gayatre Gogate, who had a shared passion for food and a vision to create a range of products that would add a new dimension to the world of culinary delights.

Since its inception, Spice Story has become a household name, and its products are enjoyed by people of all ages and from all walks of life.

In this article, we will take a closer look at the brand, its products, and the people behind it.

The Founders and the Inspiration Behind Spice Story

Vibhor Rastogi, Soumyadeep Mukherjee, and Gayatre Gogate, the founders of Spice Story, are all foodies at heart. They share a love for food and a passion for cooking, which inspired them to create a range of products that would offer unique and authentic flavors to their customers.

They spent years experimenting with different recipes and ingredients, exploring different parts of India and its diverse culinary traditions, and finally, they created the Spice Story brand.

The founders' mission was to create a range of products that would reflect the diverse cultural and culinary heritage of India. They wanted to offer customers a taste of the unique flavors and spices that are used in Indian cuisine, while also keeping the products healthy and accessible to everyone.

With this in mind, they created a range of chutneys and sauces that are made using only natural ingredients, without any artificial preservatives or additives.

The Products: A Range of Authentic and Delicious Chutneys and Sauces

Spice Story offers a range of chutneys and sauces that are made using only natural ingredients, with no artificial flavors, colors, or preservatives. Each product is crafted with care, using traditional methods and authentic recipes that have been passed down through generations. Here are some of the most popular products offered by Spice Story Shark Tank:

Mango Chutney: A sweet and tangy chutney made using ripe mangoes, sugar, and a blend of spices. This chutney is perfect for pairing with Indian dishes like samosas, pakoras, and kebabs, but can also be used as a condiment for sandwiches and wraps.

Tamarind Chutney: A sweet and sour chutney made using tamarind pulp, sugar, and a blend of spices. This chutney is ideal for pairing with chaat, a popular Indian street food that includes a variety of savory snacks.

Mint Chutney: A refreshing chutney made using fresh mint leaves, coriander, green chilies, and a blend of spices. This chutney is perfect for pairing with kebabs, grilled meats, and as a dip for vegetable sticks.

Tomato Ketchup: A classic ketchup made using ripe tomatoes, sugar, and a blend of spices. This ketchup is perfect for pairing with burgers, sandwiches, and fries.

Green Chili Sauce: A spicy and tangy sauce made using green chilies, vinegar, and a blend of spices. This sauce is perfect for pairing with grilled meats, and sandwiches, and as a condiment for wraps.

Garlic Sauce: A creamy and flavorful sauce made using garlic, yogurt, and a blend of spices. This sauce is perfect for pairing with grilled meats, as a dip for vegetable sticks, and as a condiment for wraps.

The Brand: A Commitment to Quality and Authenticity

Spice Story has become a popular brand in India, and its products are now available in many countries around the world. The brand is committed to using only the highest quality ingredients, and each product is crafted with care and attention to detail.

The brand's commitment to quality and authenticity has earned it a loyal following of customers who appreciate the unique and delicious flavors of its chutneys and sauces.

One of the things that set Spice Story apart from other brands is its focus on using natural ingredients. Many of the products on the market today contain artificial flavors, colors, and preservatives, which can have a negative impact on health.

Spice Story's products, on the other hand, are made using only natural ingredients, which makes them a healthier choice for consumers.

The brand's commitment to authenticity is also evident in the way its products are made. Each recipe is based on traditional methods and authentic ingredients, which gives the products their unique and delicious flavor. The founders of Spice Story have taken great care to ensure that their products reflect the diverse cultural and culinary traditions of India, and this attention to detail has paid off in the form of a loyal customer base.

The Future of Spice Story

Spice Story has come a long way since its inception, and the brand has big plans for the future. The founders are committed to expanding the brand's reach, and they are constantly exploring new markets and opportunities. They are also constantly experimenting with new recipes and flavors, and they are always looking for ways to improve the quality of their products.

One of the things that the founders are most excited about is the growing interest in Indian cuisine around the world. As more and more people discover the unique and delicious flavors of Indian food, the demand for products like those offered by Spice Story is sure to increase.

The brand is well-positioned to take advantage of this trend, and the founders are confident that the future is bright for Spice Story.

One of the key factors driving Spice Story's success is the passion and dedication of its founders. Vibhor Rastogi, Soumyadeep Mukherjee, and Gayatre Gogate are all experienced professionals with deep knowledge and appreciation of Indian cuisine.

They founded Spice Story with a clear vision of creating a brand that would showcase the rich and diverse culinary traditions of India to the world.

Each founder brings a unique set of skills and experiences to the table. Vibhor Rastogi is a food industry veteran with over 20 years of experience in the hospitality and FMCG sectors. Soumyadeep Mukherjee is a seasoned marketer with a background in advertising and brand management.

Gayatre Gogate is a food technologist with expertise in product development and quality assurance. Together, they form a dynamic team that is committed to excellence in every aspect of their business.

Spice Story's success has also been driven by its commitment to innovation. The brand is constantly experimenting with new recipes and flavors, and it is always looking for ways to improve the quality and taste of its products.

One example of this is the brand's recent launch of a range of vegan and gluten-free products, which has helped to broaden its appeal to a wider range of consumers.

In addition to its focus on quality and innovation, Spice Story is also committed to giving back to the community. The brand has partnered with several local NGOs and charities to support causes related to food security and education.

This commitment to social responsibility is a core value of the brand, and it has helped to build a strong sense of loyalty and trust among its customers.

Looking to the future, Spice Story is well-positioned to continue its growth and success. The brand's commitment to quality, authenticity, and innovation, along with its focus on social responsibility, make it a standout in the crowded market for ethnic chutneys and sauces.

As more and more consumers seek out authentic and natural flavors, Spice Story is sure to remain a top choice for food lovers around the world.

Conclusion

Spice Story is a brand that has captured the hearts and taste buds of customers around the world. Its range of chutneys and sauces offers unique and authentic flavors that are a testament to the diverse culinary heritage of India.

The brand's commitment to quality and authenticity has earned it a loyal following of customers who appreciate the natural ingredients and traditional methods used to make its products.

With a focus on innovation and expansion, Spice Story is poised to become a household name in the world of culinary delights.

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panvani · 3 years

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I’m really not a fish person in general though

#logxx #I've had near-raw steak before and that's always very good.#Other than that I like pork sometimes and chicken can be good depending on how you cook it #Duck is almost always good #Boar CAN be good if you're able to mitigate the chewiness #Venison is good esp in sausages #Ostrich is. I liked it the one time I had it but it's basically indistinguishable from steak #Veal Can be nice but honestly the flavor profile is so weak I just prefer steak at that point #As far as fish goes tho uhhh #Monkfish is really good . (actual monkfish not shark)#Salmon is eh raw but good cooked esp w chutney #Mahi mahi is good #I like trout but I hate picking out the bones and I'm always super unlucky with them so I get bones in my fillets always #Other than that I don't feel strongly about fish

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swtorpadawan · 2 years

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Cinnamon stick, white strawberry bellini, beach walk and cranberry chutney (yankee candle asks) for yourself and/or for Bela?

Yankee Candle Asks

I'll answer for both of us!

Cinnamon Stick- Do you like spicy things? Why or why not?

I have a love/hate relationship with spicy things. I do like them, but I have a very low tolerance. For example, I love salsa, but I only usually get the medium flavor.

Bela likes trying new things, and would absolutely be the one to try something spicy.

White Strawberry Bellini- Do you drink? What was your first ever alcoholic beverage?

I rarely drink myself. Only when I'm among friends who I trust. I can't quite recall my first ever alcholohic beverage... unless you count the time i sneaked a sip from my grandfather's beer when i was six. I remember when i made it to college, my friends discovered that I had a taste for tequila. That's been my favorite adult beverage ever since.

Bela does drink, and would develop a particular fondness for Antakarian Fire Dancers as an adult. But when she, Tasiele and Orgus were children, Nico let them all sip from his Corellian whiskey.

Beach Walk- What is your favorite sea creature?

Ooooh... for me, Hammerhead shark!

Bela owned pet fish as a child. More on them later!

Cranberry Chutney- What is a food or drink you really want to try?

I can't think of anything special, at the moment.

For Bela... there's this Mandalorian place on Dromund Kaas she's always wanted to try that Aunt Raina told her about. The Imperial capital has always been a bit dangerous for her family, however.

Thanks for the asks, @the-raven-of-highever !

#swtorpadawan asks #oc: bela carsen halcyon #oc: bela senya carsen halcyon #oc: bela senya carsen-halcyon #Yankee Candle Asks #the-raven-of-highever #nico okarr #raina temple #Antakarian Fire Dancer

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wide-eyedscottishlass · 3 years

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Scarlett and the Professor

moodboard by @strangelock221b

[continued from]

Following her watery lesson in the bathtub—in which her insatiable lover had proven his endurance matched perfectly with his dedication to their mutual pleasure—the rest of the afternoon passed in a haze of quiet happiness for Scarlett. Once dried and dressed, he had headed back to his study to grade the last of his papers, having instructed her to get herself dressed and promising he would come back to collect her in no longer than twenty minutes. “I think a tour of the manse is in order once I return,” he’d promised, pressing a few lighthearted kisses to the back of her neck as she stood before the bathroom mirror, towel-clad and about to brush out her hair. “And then perhaps we’ll take a little drive to see what other adventures we can get up to.”

And as good as his word, Hennessy had squired her about his home both inside and out, quietly delighting Scarlett with his apparent need to maintain at least some small physical contact with her most of the time. Splaying one hand on the small of her back or draping an arm across her shoulders, and even stealing occasional kisses from her when she least expected it. How heavenly it felt to know by these simple gestures how thoroughly he now considered her to be his own! His surprisingly tender affections proved distracting enough that if asked, Scarlett would not have been rightly able to answer questions about the layout of his home.

Beneath a cloudless, cerulean sky, they strolled through the wild-grown garden that bordered the pool and jacuzzi behind Hennessy’s house. A riot of indigenous plants and flowers grew thick around them; despite her several months on the island, they still struck Scarlett as breathtakingly exotic. Bougainville and anthurium flourished unchecked, along with several species of lily, banana flowers, and hibiscus; the vibrant reds and pinks, golds and oranges, vied for dominance amidst the deep green of the leaves and vines, with splashes of light and dark blues throughout. The center of the garden held an old, marble bench beside a small ornamental pool filled with lotus blossoms. Beyond this private little piece of Eden lay a wide, grassy slope that ended at a hedgerow which ran the length of the property. But for all its tranquil charm, it was clear from his commentary that Hennessy preferred the shingle of white sand beach which she had viewed from his balcony. Scarlett hoped that in time he’d take her there as well.

“Feeling peckish yet?” They were sitting beneath the umbrella of a wrought iron table on the patio near the pool. “I’m famished…how about we grab a bite to eat?”

“I’d like that,” she agreed, game for whatever he had in mind. Hennessy held out his hand to her as she stood up and whisked her along with him to his garage. He continued to play the gentleman, seating her in his sleek, midnight blue convertible and advising her well. “Buckle up, little lamb—I’m feeling the need for speed,” he grinned, slamming shut her door and then taking his place behind the wheel.

Scarlett was shocked to discover that despite being a man who held nearly absolute and steadfast control over every aspect of his life (that she’d observed thus far, anyway), Hennessy drove like a maniac. Though he must’ve known well the curves and dips and swells of the two-lane road from his home and beyond, he took them with an incautious speed and virtual abandon that were quite harrowing. She did her best to keep her eyes set on the road in front of them, making involuntary sounds of distress at his most egregious transgressions, and feeling him sneak peeks her way while chortling at her obvious distress. “Almost there, m’dear,” he laughed as the tires squealed through yet another reckless curve and played havoc with her loose, fishtail braid—so that once they’d reached the little roadside, seafood shack that was their destination, Scarlett had to loose it from it’s binding and run her shaky hands through her hair to set it right.

Once her nerves and stomach had settled, she discovered she was hungry enough to put that harrowing experience behind her–for the time being–and indulge in the bounty which Hennessy has ordered for them, and then laid out on one of the weathered picnic tables behind the small, brightly shingled building. “The best and freshest catches on the island,” he bragged, “Prepared with all the culinary magic only a native chef could provide!” Scarlett found greater pleasure than she might ever have imagined in watching him indulge his ravenous appetite. They feasted upon cornmeal battered shrimp, a crab and curry stew, conch fritters served with a spicy brown rice, pickled mackerel in a thick coconut milk sauce beside fried plantains. At Hennessy’s insistence, she even tried the Bake and Shark with Citrus Chutney, surprising herself that she actually enjoyed it. He was larger than life in everything he did, and she felt a swell of simple affection for him fill her heart, and unabashed gratitude that she was along for this glorious, albeit unpredictable, ride with him.

Afterwards, he surprised her yet again, offering to drive to her flat so she could grab a bathing suit and another change of clothes—indicating that he expected her to stay with him a second night. Even another nerve-wracking drive back to his estate couldn’t dampen her joy at that.

____________________________________________________

The sun glinted off the ripples and waves lapping at the warm, white sand of Hennessy’s beach as he spread out a thick blanket for them to recline upon. Curious gulls flew low, checking for food scraps that so often accompanied the presence of humans in their domain. Scarlett stood where the water just kissed her toes, breathing deep the salty tang of the Atlantic, a scent that often awoke a quiet longing in her heart for home---though she wouldn’t dream of being anywhere in the world right now but at her lover’s side.

A sudden updraft swept through her hair, and the squawks of protest from the sea gulls caught in the rising air current drew her attention away from the ocean and back behind her. Hennessy had one arm crooked and was drawing swirls in the air, that same determined focus on his face as when he’d worked that mysterious water magic as she bathed. He’s clearing the birds away, was her immediate thought; he’s literally stirring the air to send them away! How in hell is this possible? Suddenly, the ground beneath her feet didn’t feel as solid as it should.

He flashed her his ever-charming sideways smile, and held out his free arm to her and he lowered the other and the ‘breeze’ died away. “Come sit with me, Scarlett.” Hennessy’s tone of command was undeniable, and her knees went weak with her need to obey. She took his proffered hand and then settled onto the blanket, not allowing the certainty that she wasn’t the first woman to share it with him here, to dull the pleasant anticipation that he would inevitably be taking here soon in whatever way pleased him best.

Hennessy made their small talk easy for a time, skirting the edges of the questions which he had to know were weighing on her mind, while drawing from her the details of what he certainly must think of as her quaint, little life. He lay on his side, propped up on one elbow while Scarlett sat cross-legged and continued to watch the waves lap at the warm sand. As relaxed as she was feeling, she could also feel him watching her as though everything she told him was of great interest---and as if he was in no rush to pursue his pleasure just yet.

The blazing orange disk of the sun had sunk lower on the horizon by the time that conversation lapsed, and he finally saw fit to broach the topic that remained foremost in her thoughts. “You’re quite a patient woman, Scarlett. Especially for one so green.” The husk of his voice was as soothing as the rhythm of the waves, and drew her eyes his way. “I’m impressed. You’ve held your tongue all these hours about something I know you must be bursting to ask about.”

Scarlett shrugged and gave a wee smile. “My Mam always taught me that patience was a virtue—but before he lit out into the wider world to make his fortune, my Da taught me a simpler wisdom…”

“Which was?”

“That I should take a lesson from the Sea, whose patience endures forever. And who always gets want she wants, in the end.”

“Hmmm…wise man, your Da,” Hennessy reflected, “Though he’d have done better by you not to father you in absentia.”

“I suppose so,” she sighed, resolving to keep that quiet pain from tainting this precious time with her teacher, “Though it’s all water under the bridge now, isn’t it?”

He smiled at her winningly, “You have an apt way of looking at things, m’dear.” He took to his feet as he told her, “And your patience has earned you the answer to the mystery of the afternoon.” Hennessy held out his hand to help her rise up, guided her forward to stand with her toes tucked just beneath the edge of the water again, and then stood behind her, “But first a little demonstration more.”

The sun had dipped almost completely beneath the waves; the air was warm and soft, rife with the night’s possibilities. Scarlet felt, as much as heard, Hennessy draw a deep breath, and in moments saw the seafoam suddenly part around her feet, wetting the sand in a widening circle that left her skin untouched. The circle soon grew to encompass them both, closing behind him.

Scarlett licked her lips, barely able to speak. “It’s real…it really happened. Part of me kept insisting that I dreamed the whole thing, but…but it’s real…”

Hennessy stepped into her and spoke against he ear, making her shiver with his truth, “Very, very real, my sweet. As real as the Sun at it’s zenith. As real as the pull of the Moon upon the tides.”

Though her mouth had gone dry, Scarlett remained undaunted in her need for the full truth. She turned to face him, clear-eyed and ready for whatever he might reveal. “Then how, my jo…tell me how it’s even possible. Please.”

“Oh my dear,” he tutted, “My sweet, innocent girl. Hennessy’s eyes gleamed softly in the dying light. “There is so very much you have left to learn.”

(to be continued)

tagging: @strangelock221b @ravencatart @doctor-stephenstrange @splunge4me2art @ben-locked @ben-c-group-therapy @letterstosherlock @humanbornarchangel @aeterna-auroral-avenger @frowerssx-world @tsukuyomi011 @emilyinnj4real @losille2000 @macgyvershe (as I have a hunch this is just up your alley!)

#my writing #Scarlett and the Professor #romance #magic #Scarlett Campbell.#OFC #OMC #not my OMC and used with permission #Scarlett's Professor #Professor Hennessy #Hennessy

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womenoffatorda · 3 years

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9 Must-Try Goan Dishes and their Recipes

Goa is a world-famous tourist destination. Every year, lacs of tourists flock to Goa to experience it’s blue beaches. Goa’s sunny weather is a perfect getaway during winters for these tourists to escape the harsh winters of their countries.

In addition to it’s tourism, Goa has also garnered popularity for it’s food dishes. Goan foods are a fusion of Portuguese and Konkani cuisine.

Here are a the names and recipes of 9 Goan dishes that must-try:

1. BANGDA RAWA FRY

Take 1 kg of Bangda (Mackeral) gutted and thoroughly cleaned. Season it well with salt and pepper and leave it aside for at least 10 to 15 minutes.

Apply the Green Raechado masala both on the inside and outside of the fish generously and again leave it aside for another 10 minutes.

Coat the fish with Rawa (semolina) or breadcrumbs by rolling the fish in it. Heat 2-3 tbsps of oil in a frying pan and shallow fry until the fish is firm to the touch.

Serve hot with fresh mint or coriander chutney, and slices of fresh lime. You can also use pomfret or even sardines, and depending on your preference, you can shallow fry, deep fry, grill, or even steam. You can also use this as a marinate for small fish and even meats.

2. MUTTON BIRYANI

Boil 1 kg of basmati rice and keep it aside.

Marinate 1 kg of mutton on the bone, cut in bite-sized pieces, with 1/2 a cup of curd, lemon juice, and salt, and keep it aside for at least 2-3 hours.

In a kadhai, add 5-6 tbsps of oil, 2 tbsps of ghee, and fry 3 sliced onions. Add the puree of 2 tomatoes and cook until the oil separates.

Add all the Goemchi Biryani masala and cook for 2 minutes. Now add the mutton to the masala and cook until the mutton is well cooked.

Add rice into the kadhai and mix well. Garnish with fried onions and coriander leaves.

You can substitute the mutton with chicken too.

3. MUTTON CURRY

Fry 1 kg of mutton, cut into bite-sized pieces in 6 tbsps of ghee, in a frying pan until it turns slightly brown. Set aside.

In the same pan, heat 3 tbsps of oil, fry 4 finely sliced onions until they turn golden brown.

Add two tablespoons of Chandrawado Mutton masala and saute for 2-3 min, then add the mutton, and salt.

Fry for 7-8 min, add 1 cup of water and cook until meat is tender. While on the gas flame, add 1 cup of unsalted curd or yogurt, and mix well to combine.

Simmer on low flame for 5 min. Garnish with chopped mint or fresh coriander and lightly roasted cashews.

Serve hot with rice or poi (Goan bread).

4. TISRYO MASALA

Clean and wash about 40 to 50 Tisryo (clams), cut in two or shelled. In a vessel, add 2 to 3 medium onions, finely chopped, along with the clams and add 2 cups of water.

Bring to boil and continue cooking until the onions are tender. Add 2 to 3 tbsps of Kunbi Xasti masala, 1/2 a cup of grated coconut, chopped coriander leaves, and salt to taste.

Stir well, and continue to cook for 3 to 4 minutes. Remove from fire and serve with rice or Poi (Goan bread). It’s advisable to soak the clams in some salt water to remove all traces of sand.

Fresh clams will open up when cooked. You can substitute crabs for the clams, in which case you should take 2 to 3 medium sized ones.

5. STUFFED FISH IN BANANA LEAF

Take 2 medium sized seerfish, scaled, gutted and the fins removed. Using a pairing knife, make three slits on each side of the fish and then marinate them inside and outside throughly with lemon juice and salt.

Stuff the fish with the Fisherman’s Barbeque masala. Oil one side of the banana leaf and wrap the fish in it, securing with butcher’s twine. Repeat with the other fish and grill them on a barbecue grill over medium heat for 10 minutes each side.

Remove and let it rest for 5 minutes. Open the banana leaves and serve the fish with a dash of lemon and chopped mint. You can try this with other popular Goan fish like Chaunak (Giant Sea Perch) or Pomfret.

6. MORI AMOBOTIK

Take half a kilo of fresh Mori (shark), clean well, and cut into bite-sized chunks, season with salt, and set aside for 10 to 15 minutes.

Heat 2 to 3 tbsps of oil in a Tawa and fry 1 finely sliced onion until it turns brown.

Add 2-3 (add more for more gravy) tbsps of Aamso-Tiksso masala paste and fry for another minute.

Add a cup of water and allow it to come to boil. Add the shark and cook over a low flame until the fish turns firm to the touch.

Adjust salt, garnish with fresh coriander leaves, and serve with steamed rice or poi (Goan bread). Though traditional Ambotik is made with sharks, you can use also Rohu, Catla, Catfish, or any fish that has chunky flesh.

7. CHICKEN SHAGOTI

Clean 1kg of chicken, cut into bite sized pieces and season with salt. Marinate with 1 tbsp of ginger-garlic paste, 1 tbsp of coriander paste (from coriander leaves) and set aside.

In a frying pan, fry 2 large onions, thinly sliced, until they turn translus- cent. Add the chicken and cook on high heat until the water begins to evaporate (about 3-4 minutes).

Mix 2 to 3 tbsps of the Pedne Shagoti masala with 1 cup of coconut milk and add to the chicken and cook for 10 minutes.

Stir well and cook for another 15 minutes till the gravy reaches the desired thickness. Garnish with coriander leaves and serve with Poi (Goan bread) or rice.

8. SWEET POTATO BHAJI

Take 1 kilo of sweet potatos and cut them in bite sized pieces. Cook until three-fourhs cooked.

In a pan, fry 2 finely chopped onions and 2 tbsps of ginger-garlic paste until the onions become translucent.

Add 2-4 tbsps of Gavli Bhaji masala and fry for a minute. Add 1 finely chopped tomato and cook until it becomes soft. (at this point you can make this a mixed bhaji by adding a cup of chickpeas to the mixture) If not, add 1 cup of coconut milk and bring it to a simmer on a low flame. Add the sweet potato and salt to taste.

Cook for another 3-4 minutes until the gravy reaches the desired consistancy. Serve hot with rice or Poi (Goan bread). You can also use potatos or yam.

9. PRAWN WITH OKHRA

Heat 4 tbsps of oil in a kadai, and fry 1 finely chopped medium sized onion until it turns pink.

Add 250 grams each of the prawns (cleaned and deveined) and the okhra (lady’s fingers) and sautee for about a minute.

Add 2 to 3 tbsps of the Soongta Hooman masala along with a cup of thick coconut milk.

Stir well. Add salt to taste and cook until the prawns and the okhra are done––the prawns should not be overcooked––and the gravy reaches the desired consistency.

Garnish with chopped coriander leaves or mint leaves and serve hot with steamed rice or poi (Goan Bread). A variation on this is substituting okhra with white radish.

For more interesting Goan food recipes, visit our website.

#goanfood #goa #goanrecipe #goanfoodrecipes

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blogtripcultr · 4 years

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7 DELICIOUS DISHES YOU MUST TRY IN GOA

Goa is a place of love, party and of course food. Known for its particular Goan cuisine which is a blend of both Konkani and Portuguese, the dishes will leave your taste buds ahh…! Goan cuisine consists of standard ingredients like rice, fish seafood, meat, vegetables, coconut and kokum (a well-known fruit). However, kokum is the only thing that is used in most of their dishes.

One must try Goan food especially these top 7 dishes that are winning hearts of major tourists.

1 Prawn Balachao

Prawn Balachao is a unique non- vegetarian dish served with pav or with Goan hot boiled rice. Can be preserved up to for a month. This rich prawn pickle is made from ginger, garlic, red chilli peppers, and the blend of garam masalas like cinnamon, cloves and a drop of vinegar as a preservative. Balachao refers to pickles like the blend of ingredients combined with feni (Goan spirit) this is served

2. Chicken Xacuti

This delicious dish will surely tickle your taste buds. Chicken Xacuti pronounced as shakuti is one of the famous Goan food infuses with a blend of generous spices. These spices are garam masala with mainly used poppy seeds, star anise.

3. Caldeirada

Caldeirada is a famous dish inspired by Portuguese cuisine. It is seafood, fish stew that consists of several varieties of fish. It can probably be called a fish salad. This is a perfect food for seafood lovers that is served with Portuguese rolls.

4. Pork Vindaloo

As the name suggests, this dish comprises pork meat with sizzling chillies, vinegar, and garlic. It tastes both spicy as well as tangy at a time. Pork vindaloo is one of the oldest traditional dishes Goa as it has its origin since the 18th century in Portuguese ruling.

5. Fish Recheado

Again one of the famous dishes inspired by Portuguese cuisine, it is simply a pomfret spicy recheado paste and fried with onions till crisp. In Portuguese, Recheado means stuffed. This dish goes best with wine, salad or rice roti.

6. Shark Ambot Tik

Rich in the taste of Kokum, the dish comprises exclusively with the same. Shark Ambot Tik is a curry that has a blend of sour and spicy taste. The Shark fish is marinated along with masala paste that lends such a unique flavour. This dish is best served with Goan pav or boiled rice.

7. Mussel Rawa Fry

This is the best snack dish to go with liquor or wine. It is a kind of fish pakoras marinated with the paste of spices, dipped in Rawa batter and then deep-fried till it turns to the golden crisp. This is the all-time favourite snack of Goan people. It can be served with salad, tangy tomato chutney or ketchup or green chutney or pudina curry.

Melt your taste buds with such amusing and oozing dishes. Book your appointments today at Tripcultr, a great travel guide to go with.

#tripcultr #goa #travelwithtripcultr #tripofalifetime #goadiaries #food #india #beaches #goabeach

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orkidpayanke · 4 years

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Food hc's!

Sarafina prefers home cooked meals over eating out. It's not a factor of watching her weight or being cheap, it's a matter of pride. Eating something you've put time and effort into, to mix the spices and make sure it's well cooked and tastes good is a sense of pride. That, and compliments.

She is a 'try everything once' kind of eater. There's nothing she won't at least try unless we're talking about Arthur's cooking.

Her favourite meals are octopus curry and Satini. Shark chutney is a very close replacement to the Satini. Seafood is a stable in Seychelles, it's very rare for her to eat any other type of meat unless she's traveling outside her Islands.

Due to the spices used in her cooking, it's difficult for Sara to know when it's too spicy for anyone visiting. Unless you tell her to tone down the spice when cooking, she'll cook it how it's normally made - which might include your mouth burning off.

Honestly Sara gets more than her daily fruit intake given her house always has fruit stocked. Breadfruit and starfruit are her preferred fruits along with mangoes and papaya. She'll eat her weight in fruit.

Coconut water is better than regular water. She said what she said.

#❀.* HEADCANON

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elizabethboatman · 4 years

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here we are, Tuesday, week 7, and shelter in place has extended until the end of May. We made a pork loin for dinner and laughed about all of the funny issues we keep having, like spilling chutney on his feet or dust blowing into my face as we attempt to fix the vacuum. JJ also knocks over the coffee table in the living room every chance he gets. We are getting stranger by the second, but that’s ok. We’re also deeply committed to watching Shark Tank, and Robert seems to be our first round draft pick.

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adventurekenya · 7 years

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Why Seychelles Should Be Your Next Destination

The Seychelles is an island country in the Indian Ocean off the shores of East Africa. The country is made up of 115 islands which are some of the most sought after tourist destinations in Africa. Seychelleswas colonized by the British and attained independence in 1976 from which it has grown to having a high nominal per capita GDP. The capital of Seychelles is Victoria, and the biggest…

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serenity-writes · 5 years

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6 and 14?

6. Favourite suitor pet?

I kind of love Chutney... Like she is a CRIMINAL MASTERMIND. But if Harr’s pet is confirmed to be an owl then.... THAT.

14. What would your pet be if you were a suitor?

This would be incredibly impractical pet, but it would either be an octopus, a shark, or a manta ray. I would invite MC back to my room to see my aquarium ;)

On a more realistic otome level, it would probably be a bird!

#love u chief #serenity answers

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laresearchette · 2 years

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Tuesday, March 22, 2022 Canadian TV Listings (Times Eastern)

WHERE CAN I FIND THOSE PREMIERES? DISCOVERING DAVID DOBRIK: COLOMBIA (discovery +)

WHAT IS NOT PREMIERING IN CANADA TONIGHT IHEART RADIO MUSIC AWARDS (FOX Feed)

NEW TO AMAZON PRIME CANADA/CBC GEM/CRAVE TV/DISNEY + STAR/NETFLIX CANADA:

CBC GEM THE LAST GUIDE

NETFLIX CANADA JEFF FOXWORTHY: THE GOOD OLD DAYS THE PRINCIPLES OF PLEASURE

PRE-SEASON MLB BASEBALL (SN) 1:00pm: Yankees vs. Jays

BKT TIRES & OK TIRE WORLD WOMEN'S CURLING CHAMPIONSHIP (TSN) 5:00pm: Japan vs. Canada

NHL HOCKEY (SNOntario/SNEast/SNPacific) 7:00pm: Lightning vs. Hurricanes (TSN5) 7:00pm: Sens vs. Islanders (TSN3) 8:00pm: Knights vs. Jets (SNWest) 8:30pm: Oilers vs. Stars (SN1) 9:00pm: Sharks vs. Flames

NBA BASKETBALL (TSN/TSN4) 8:00pm: Hawks vs. Knicks (SN360) 10:00pm: Clippers vs. Nuggets

CHUCK AND THE FIRST PEOPLES' KITCHEN (APTN) 7:30pm: Chuck visits Resilience, a shelter located in his home city of Montreal, where he meets Nakuset, the woman who made it all happen; Chuck works with Maggie, a cook at the shelter, to prepare a delicious moose meat and wild rice.

22 MINUTES (CBC) 8:00pm: Prices are going up everywhere.

EASY EATS (APTN) 8:00pm: Hera cooks up three different kinds of spring rolls, tītī pâté, tamarillo chutney and vegan vege filo parcel.

CANADA'S GOT TALENT 2022 (City TV) 8:00pm (SERIES PREMIERE): The season kicks off with a dazzling variety of acts and contestants of all ages.

SON OF A CRITCH (CBC) 8:30pm: The Critch men are left to their own devices after Mary is hospitalized for a minor procedure; Mark has trouble balancing the household chores and accidentally gives Pops the wrong pills.

THE JULIA CHILD CHALLENGE (Food Network Canada) 8:00pm (SERIES PREMIERE): Eight home cooks and Julia Child superfans enter Julia's kitchen to kick off the competition; head judge Antonia Lofaso challenges the cooks to take inspiration from the meal that changed Julia's life, then make the dish that changed their own lives.

QUEST OUT WEST: WILD FOOD (APTN) 8:30pm: In West Kelowna, Tracey visits The Cove Resort and prepares an five star meal with head chef Lee Humphries.

WORKIN' MOMS (CBC) 9:00pm: It's Jenny's bachelorette party, and Val booked a haunted house; when a storm and an unwanted visitor pose a real threat, the ladies must band together if they want to survive the night.

GREAT CHOCOLATE SHOWDOWN (Food Network Canada) 9:00pm: The seven home bakers make chocolate pasta.

CANADIAN FILM FEST (Super Channel Fuse) 9:00pm: Tehranto: In Toronto, lively music, intricate textiles, and vibrant colors paint an unlikely story of love and family when Badi and Sharon, two young students with very different upbringings from a divided Persian community, accidentally fall in love.

HUDSON & REX (City TV) 9:05pm: Charlie, Rex and Sarah travel to an isolated island community caught up in a resettlement dispute; Donovan tries to stop a British police officer from derailing the investigation.

TALLBOYZ (CBC) 9:30pm: Check-in's are for everyone; hamsters are pets too; fighting crime is ageless; the song of the summer slaps a little too hard.

TRANSPLANT (CTV) 10:00pm: As shakeups force major turmoil at the hospital, Bash and Amira take a trip.

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foxgambling694 · 3 years

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Hemingway A Moveable Feast

Hemingway A Moveable Feast Quotes

Hemingway A Moveable Feast Pdf

Hemingway The Sun Also Rises

Ernest Hemingway, A Moveable Feast Joseph Roth, The Radetzky March OTHER NYRB CLASSICS OF INTEREST A Time to Keep Silence Patrick Leigh Fermor Between the Woods and the Water Patrick Leigh Fermor (introduction by Jan Morris) Roumeli: Travels in Northern Greece Patrick Leigh Fermor (introduction by Patricia Storace) Mani: Travels in the Southern. The two men discuss Hemingway’s writing, and the fire-eater suggests to Hemingway that the fire eater tell Hemingway stories for Hemingway to write out, and that they split the profits. Hemingway pays for the meal and leaves, saying he will see the fire-eater soon. About The Book “There is never any ending to Paris and the memory of each person who has lived in it differs from that of any other.” —Ernest Hemingway, A Moveable Feast Ernest Hemingway’s classic memoir of Paris in the 1920s remains one of his most beloved works. Ernest Hemingway: A Moveable Feast. Steve Newman Writer. Ernest Hemingway, Cuba, 1960. Image: Abe Books. When you re-read A Moveable Feast today one can feel both the.

Season 8 premiered in November 2020 | Check your local listings.

Come along for a mouthwatering ride and catch the spirit of pop-up cooking with Moveable Feast with Relish. Australia’s top celebrity chef Curtis Stone, stand-up comedian and chef Alex Thomopoulos, and author and James Beard Award-winning chef Michelle Bernstein team up with some of the most innovative chefs and food artisans as they cook up a feast using the best seasonal ingredients and each region’s little-known food treasures. This season, follow along as Alex samples the best of New England cuisine, including an excursion to Martha’s Vineyard.

Sunset feast at the Beach Plum Inn in Martha’s Vineyard, MA, featuring acclaimed chefs, Jessica B. Harris and Jan Buhrman and hosted by Alex Thomopoulos.

Episode Descriptions:

Episode 1: Seattle, Washington

Explore the Pacific Northwest as Moveable Feast with Relish travels to Seattle to get a memorable taste for the region known as Cascadia. Host Curtis Stone jumps aboard a seaplane with Chef Tom Douglas as they head to Coupeville on Whidbey Island. Chef Tom is the winner of three James Beard Awards, and together with Chef Renee Erickson, they are a driving force behind the food scene in Seattle. First stop: a visit to Penn Cove to see where mussels grow in what’s considered the best environment in the region. Next, we meet up with Georgie Smith of Willowood Farm, which is one of the most painted and photographed farms in the Pacific Northwest. With their ingredients in hand, the chefs then collaborate on the creation of a true regional feast that includes steamed mussels; a spiced mussel and saffron soup; and a grilled whole salmon with Walla Walla onions and fava leaves.

Episode 2: Taos, New Mexico

Experience the rich history of Taos, New Mexico as Moveable Feast with Relish samples this mountainous region’s native ingredients. Host Curtis Stone meets Christopher Lujan, who grows ancient heirloom blue corn, highly prized by indigenous cultures, in the high-elevation mountains of Taos Pueblo. Curtis also pays a visit to Romero Farms, known for growing everything from oats to heirloom varietal chilies. All of these ingredients then come together with the help of Chef Andrew Horton and Chef Chris Maher, owner of Taos’ well-known Cooking Studio Taos, as they serve-up the best of New Mexican cuisine which includes beautiful blue corn cakes; local lamb tacos; and a flavorful green chili stew.

Episode 3: Santa Fe, New Mexico

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Relish, Host Curtis Stone is joined by Chef Martín Rios, co-owner of Santa Fe’s award-winning Restaurant Martín, and Chef Leslie Chavez, who also has a strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, Chef Rios makes rosemary-roasted turnips and Chef Chavez makes a sopaipilla with the locally sourced honey.

Episode 4: Carmel, California

Visit the charming seaside town of Carmel, California for this episode of Moveable Feast with Relish. Host Curtis Stone joins Michelin-starred Chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area’s iconic 17-Mile Drive. They then travel to a vineyard in Carmel Valley that specializes in Pinot Noir and learn how its exquisite estate-grown wines benefit from the land’s proximity to the Pacific Ocean. An intimate feast is then prepared at Aubergine at L’Auberge Carmel, where Chef Cogley serves as executive chef. Topping the menu are dishes that feature the locally sourced ingredients: foraged seaweed and vegetables; farm-raised rack of lamb; and Monterey Bay abalone.

Episode 5: San Luis Obispo County, California

In this episode of Moveable Feast with Relish, Chef Curtis Stone heads for San Luis Obispo County, where he jumps into the waters of Morro Bay Oyster Company, known as a hub for oyster farming since the early 1900s. Curtis is joined by internationally-known Chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. Then they head to Rutiz Family Farms, followed by a trip to a local vineyard. Together, the chefs then prepare a grand feast set against the backdrop of the region’s most spectacular volcanic peaks. On the menu are SLO County-sourced ingredients prepared in a variety of ways: raw oysters served with chili and ginger granita; grilled yellowtail tuna and fennel accompanied by roasted oysters; and a dessert of caramelized fennel and fruit strudel a la mode.

Episode 6: Puerto Rico

Chef Michelle Bernstein heads for Puerto Rico, stopping first at Frutos del Guacabo, which provides some of the highest quality fruits and vegetables to chefs in 160 hotels across throughout the island. Michelle also makes a trip to Tommy Forte Seafood Market, known for selling everything from swordfish to shark. Michelle is then joined by Chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, along with Chef Ventura Vivoni, who makes art out of local ingredients. Fresh fruit is used in courses throughout the feast, and a variety of seafood is prepared along the way.

Episode 7: Portsmouth, NH

This week on Moveable Feast with Relish we’re in Portsmouth, New Hampshire to throw a party with James Beard Award nominee Chef David Vargas, known for dishing up some of New England’s best Mexican cuisine, and Chef Will Myska, celebrated for bringing real Texas-style barbecue to the Northeast. Field trips include a stop at Maine Meat Butcher Shop to source local, organic, grass-fed meat, to Big Scott’s Local Grown to source a specialty heritage corn grown exclusively for Chef Vargas, and finally to Vernon Family Farm for pasture-raised chicken and to cook up a harvest feast over an open fire. On the menu: grilled Vernon Family Farm chicken; corn and fire-roasted pumpkin and apple stew; smoked lamb with root vegetable salsa and mezcal gastrique; and an Italian riff on Mexican street corn salad.

Episode 8: Boston, MA: The Food Project

This week on Moveable Feast with Relish, we’re on the road in Boston, where a vibrant and diverse immigrant community is making a delicious mark on the food scene. Among those blazing a trail are multiple James Beard Award-nominee Chef Irene Li and fellow Chef Tamika R. Francis. It’s fall in New England, so the chefs source some of the best the season has to offer, including fresh cranberries and honey! Then it’s off to visit the incredible Food Project, an organization that grows some of the best produce right in the heart of the city, where the chefs also cook a New England feast unlike any you’ve ever seen. On the menu: scallion pancakes with cranberry chutney; braised spiced goat with celery root puree; roasted beet salad with herbs, and cranberry-tequila cocktails with rosemary and lime.

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Episode 9: Ogunquit, Maine

This week on Moveable Feast with Relish we’re in Ogunquit, Maine—a true natural wonder. Host Alex Thomopoulos joins two James Beard Award-winning chefs, Mark Gaier and Clark Frasier, whose restaurant, MC Perkins Cove, helped solidify Ogunquit as a culinary destination. The chefs source Maine's famous cold-water lobsters aboard the Finestkind with local lobsterman Goat Hubbard and pay a visit to Woodland Farms Brewery to source and sample some of the best beer in the region. Then it’s back to Mark and Clark’s private home, nestled in the woods, for an intimate lobster feast. On the menu: chilled lobster salad with tarragon vinaigrette; Maine mahogany clams with dark beer and fermented black beans; Thai-style grilled lobsters; and a wild blueberry tart.

Episode 10: Martha’s Vineyard: Menemsha

This week on Moveable Feast with Relish, we get an insider’s look at this culinary gem of an island, and its thriving farming community. Host Alex Thomopoulos joins two of the island’s great chefs: Jan Buhrman, who has also been voted pretty much “the best at cooking everything” by her fellow islanders, and James Beard Lifetime Achievement Award winner Jessica B. Harris. Field trips include a stop at The Grey Barn and Farm to sample some award-winning cheeses, and a tour of MV Mycological, a shiitake mushroom farm that combines ancient Japanese growing techniques with modern sustainable practices. With ingredients in hand, the next stop is the Beach Plum Inn, one of the most picturesque inns on the island, where our chefs prepare a truly memorable feast. Visual studio c programming. On the menu: leg of lamb with lavender and red wine; mushroom consommé with cheesy popovers; winter squash risotto; and a Grey Barn pear tart.

Episode 11: Martha’s Vineyard: North Tabor Farm

This week on Moveable Feast with Relish we’re headed to Martha’s Vineyard to experience a unique slice of life in a fishing village on this quaint New England island. Joining Host Alex Thomopoulos are two of the island’s favorite chefs, James Beard Award winner Chris Fischer, and Michelin-starred Chef Daniel Eddy. Field trips include a stop at Cottage City Oysters to source some incredibly sweet, briny oysters grown in deep, cold ocean waters. Then it’s off to the legendary Larsen’s Fish Market, where we’ll select fish from the freshest catch of the day. Then it’s time to harvest vegetables and cook up a succulent seafood feast at North Tabor Farm in their custom-made wood-fired oven. On the menu: wood-fired fluke with brown butter and oysters; a classic green salad with shallot vinaigrette; and potato and fennel gratin with green tomatoes and cilantro.

Episode 12: Boston, MA: Gibbet Hill

This week’s episode of Moveable Feast with Relish reveals Boston’s undeniable passion for creating truly epic feasts. Host Alex Thomopoulos is joined by two chefs credited with propelling Boston’s Italian food scene to new heights - James Beard Award-winning Chef Karen Akunowicz and the only Black chef-owner in Boston’s fine dining scene, Douglass Williams. Chef Akunowicz, a pasta guru, takes us to One Mighty Mill to source the secret to her award-winning pasta - local, fresh-milled wheat. Then it’s off to the picture-perfect farm Gibbet Hill for fresh vegetables. Finally, it’s time to cook and feast. On the menu: farro pappardelle with rabbit, figs, prosciutto and mushrooms; roasted duck with farm vegetables and golden raisin-poppy seed sauce; focaccia garlic bread; and blueberry-concord grape shortcakes with mascarpone cream.

Episode 13: Boston, MA: Courtyard

This week on Moveable Feast with Relish, Host Alex Thomopoulos meets up with two of Boston’s most innovative chefs, James Beard Award winner Chef Jamie Bissonnette and rising star Chef David Bazirgan. Field trips include a visit to Lookout Farm to harvest a fruit once reserved for the nobility, the Hosui Asian pear. Then it’s off to the pioneering Boston Smoked Fish to source their famous smoked salmon bacon. With ingredients in hand, the chefs head back to Chef Bazirgan’s restaurant, Bambara, to cook up a courtyard brunch. On the menu: smoked haddock with green papaya and apple salad; classic potato roesti with salmon bacon, cider-poached eggs, and harissa hollandaise; and an Asian pear and cranberry clafoutis.

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