It's a full house on the Edges & Sledges Cricket Podcast this week as we preview the third test at Headingley in Leeds.Insta Reel showing suspected Butter Chicken drop point at Lords Petrol Station https://www.instagram.com/reel/CSjJ7X...Suresh Menon article on Kohlism (not Mukul Kesavan) https://www.thehindu.com/opinion/colu...Telegraph suggesting free hits for test match no balls https://www.telegraph.co.uk/cricket/2...Ashwin's Kutti story about Shamrah https://www.youtube.com/watch?v=Cnbxf...India's win in the Headingley test match in 2002 https://www.espncricinfo.com/series/i... MS Dhoni in the IPL 2021 resumption ad https://twitter.com/ipl/status/142868...Edges & Sledges brand survey: https://ivmpodcasts.com/edges-and-sledges-surveyJoin us on our Discord: https://discord.gg/2sujX2JYou can follow Edges & Sledges on Twitter, Instagram and Facebook: @1tip1handYou can listen to this show and other awesome shows on the new and improved IVM Podcast App on Android: https://ivm.today/androidor iOS: https://ivm.today/ios
On this episode, Antariksh is joined by the amazing Sadaf Hussain, Chef, Author, Co-host of the Naan Curry food podcast, and former MasterChef India finalist. Antariksh talks to Sadaf about Sadaf's experiences before and after MasterChef India, running a pop-up kitchen before going onto MasterChef, the other reality shows he has done, what Sadaf's reality show experience has been like, how he auditioned for MasterChef India, the differences between Master Chef India and Australia, some hilarious stories from Sadaf's life, meeting Chef Ranveer Brar, and lots more.Plus, Sadaf recommends Ricky Stein's food documentaries and the Amazon Prime show 'Modern Love', and Antariksh recommends the Apple TV show 'Mythic Quest: Raven's Banquet'.Follow Sadaf on Instagram and Twitter: https://www.instagram.com/sadaf_hussain and https://twitter.com/hussainsadaf1Follow Antariksh on Instagram: https://instagram.com/antarikshtHave topics or things that you'd like for us to cover on the show? Reach out to us at firstname.lastname@example.orgYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.
On today's show, Matt reflects on a tandem Lime Scooter with producer Mash, Ben Hurley shares his thoughts on the Four Pillars of Pies and Jerry reveals his secrets to smelling good...
On this episode, Cyrus is joined by Deepak Gopalakrishnan, aka Chuck, to talk about Cyrus' dosa packed in plastic, why Deepak is called Chuck, and about the three very different podcasts that he hosts - Simblified, The Origin of Things, and his new podcast 'Getting Meta'. Cyrus and Chuck discuss what Getting Meta is about, how the idea came together, exploring successful people's thinking processes and habits, the aim being that anybody else from any other field can apply these in their own lives, and tons more.They also talk about who Chuck's dream guest on Getting Meta would be, butter chicken dosa being a symbol of national integration, the Butter Chicken Cheese Paneer Frankie that Silverie recommends, the new Maharashtra government electric vehicle policy, a lots lots more! Tune in for a very punny episode.Follow Deepak on Twitter & Instagram: https://twitter.com/chuck_gopal and https://www.instagram.com/chuckofalltradesAlso, subscribe to Cyrus' YouTube channel: https://youtube.com/channel/UCHAb9jLYk0TwkWsCxom4q8AYou can follow Antariksh on Instagram @antariksht: https://instagram.com/antarikshtDo send in AMA questions for Cyrus by tweeting them to @cyrussaysin or e-mailing them at email@example.comDon't forget to follow Cyrus Broacha on Instagram @BoredBroacha (https://www.instagram.com/boredbroacha )In case you're late to the party and want to catch up on previous episodes of Cyrus Says you can do so at: www.ivmpodcasts.com/cyrussaysYou can listen to this show and other awesome shows on the new and improved IVM Podcasts App on Android: https://ivm.today/androidor iOS: https://ivm.today/ios
MasterChef Australia Season 13's Indian-origin contestant, Depinder Chhibber, is winning hearts with her traditional culinary skills as much as she is with her inventive offerings. The pharmacist says that Australia has yet not explored Indian cuisine fully and that it is not limited to butter chicken and naan. - ਆਸਟ੍ਰੇਲੀਆ ਦੀ ਕੌਮੀ ਟੀਵੀ ਪ੍ਰਸਾਰਣ ਚੈਨਲ 10 ਦੁਆਰਾ ਪੇਸ਼ ਕੀਤੇ ਜਾ ਰਹੇ ਮਾਸਟਰ ਸ਼ੈੱਫ ਆਸਟ੍ਰੇਲੀਆ ਦੇ 13ਵੇਂ ਐਡੀਸ਼ਨ ਵਿੱਚ ਭਾਗ ਲੈ ਰਹੀ ਦਪਿੰਦਰ ਛਿੱਬਰ ਖਾਣੇ ਦੇ ਦੁਨੀਆ ਵਿੱਚ ਆਪਣਾ ਨਾਂ ਸਥਾਪਿਤ ਕਰਨ ਵਿੱਚ ਕਮਾਯਾਬ ਰਹੀ ਹੈ। ਵਧੀਆ ਖਾਣਾ ਬਣਾਉਣ ਅਤੇ ਦਬਾਅ ਹੇਠ ਵੀ ਮੁਸਕਰਾਹਟ ਨੂੰ ਬਰਕਰਾਰ ਰੱਖਣ ਦੇ ਹੁਨਰ ਦੇ ਚਲਦਿਆਂ ਉਸਦੇ ਪ੍ਰਦਰਸ਼ਨ ਨੂੰ ਜੱਜ, ਦੂਜੇ ਪ੍ਰਤੀਯੋਗੀ ਅਤੇ ਦਰਸ਼ਕਾਂ ਦੁਆਰਾ ਪਸੰਦ ਕੀਤਾ ਜਾ ਰਿਹਾ ਹੈ।
In our one hundred and ninetieth episode Matt shares his list of top 10 essential recipes for starting keto that you can find on our food blog! We also do a parenting, life and keto Q&A to cap off the episode. Sponsor: Pili Hunters Pili Nuts Code: KETOCONNECT For 15% Off! Top 10 Recipes: 1. Pizza 2. Butter Chicken 3. Mug Cake 4. Egg Roll In A Bowl 5. Chocolate Chip Cookies 6. Fudge Brownies 7. Keto Smoothies 8. Protein Waffles Or Pancakes 9. Chaffles 10. Egg Loaf
When the second wave hit, nobody was prepared for it. And when things got worse, people who had the resources and ability offered help in whatever way possible. Some donated money, some volunteered with organizations, some mobilized resources via social media, and some, like our guests, arranged fresh and healthy home-cooked meals and bake sales for those in need. It was a situation- grandparents who couldn't cook for themselves, kids whose parents were on duty/hospitalized, people living alone and down with the virus; and so many of them in need of funds for treatment as it involved hospitalization and expensive drugs.This round, catch Chef Saransh Goila, best known for his brand- Goila Butter Chicken talk about how he crowdsourced data on organizations and individuals willing to provide meals to Covid-19 patients and with help from a friend, launched https://covidmealsforindia.com/ that works across multiple cities in India to ensure home-cooked meals to those in need. Joining him is Neysa Mendes of the Good Slice brand who channeled her baking skills into raising funds by organizing a bake sale under the hashtag #bakeforindia, and had multiple big and small bakers from across the country join her and raise money in a similar way. Gauri and the guests discuss the process and efforts that went behind making it a success and the satisfaction thereafter. Find Neysa on social media:https://www.instagram.com/goodslice/?hl=enhttps://twitter.com/neysaa?lang=enFind Saransh in Social Media: https://www.instagram.com/saranshgoila/?hl=enhttps://twitter.com/saranshgoila?lang=enFollow Gauri on Instagram: @gauridevidayalhttps://instagram.com/gauridevidayalTwitter: @gauridetailswww.twitter.com/@gauridetails/You can listen to this show and other awesome shows on the IVM Podcasts app on Android: IVM Podcasts - Apps on Google Play or iOS: IVM Podcasts, or any other podcast app.You can check out our website at https://shows.ivmpodcasts.com/featured
LEMON BUTTER CHICKEN Ingredients Ingredients for Parmesan Crusted Chicken: 1 1/2 lb chicken breast (2 large), patted dry with paper towels 1 Tbsp olive oil to sautee 1 Tbsp parsley to garnish (optional) 1/2 lemon sliced for garnish (optional) For the Egg Mixture: 2 large eggs 1 garlic clove minced 1/2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp ground black pepper For the Parmesan Breading Mixture: 1 cup Parmesan cheese grated 3 Tbsp all-purpose flour Ingredients for Lemon Butter Sauce: 8 Tbsp butter 2 garlic cloves minced 1/4 cup lemon juice 1/4 cup chicken broth 1/4 tsp ground black pepper US Customary - Metric Instructions Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
We head back to India in this moving chat with Mumbai chef Saransh Goila of Goila Butter Chicken. Saransh launched a meal-giving service #covidmealsforindia a month ago, connecting home cooks with people stuck at home with COVID. The situation is catastrophic but Saransh believes the only way forward is with hope and action. One day, surely, we can meet again in Mumbai for street food snacks.Donate via https://covidmealsforindia.com/donationhttps://www.instagram.com/saranshgoila/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This week, we had a clucking good time with the founder of Fowlboys, Shafiq and Johann, to talk about how they began their journey during the first MCO, how frugality steered their business to success, as well as the possibilities of Bryler's Butter Chicken.
THE BIG 10! We finally made it to 10 episodes!!! Today, I start by recapping the AMAZING UFC 261 PPV. We then move on to some NFL Draft hot takes (Which might not be as hot as i think). I'll also give a HUGE announcement for what to expect this summer. Finally, I give you guys "Kevin's Word of Honor" to end the show! Thank you guys for the support. It means the world to me! Follow us on Twitter @EOTLPodcast Follow me on Instagram @Kduron00 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/kdurontx/message
Afsnit 7 Sæson: 3Titel: "Bryder fasten"Mad: Mint by India Royale.Peter & USO er tilbage med Sæson 3 af Take Away Podcasten igen efter lockdown pause.Hvad er det første USO gør når solen er gået ned?Hvem vælger den episke Butter Chicken?Hvad faen er Teglværket?Det og meget mere kan du høre i dette afsnit af Take Away Podcasten…… Som altid er maden leveret af: Just-EatFølg os her:Instagram: @TakeawaypodcastenFacebook: www.facebook.com/TakeAwayPodcast
Today I get back into the kitchen for a "Let's Cook" episode! This will be my first time cooking Butter Chicken. I've had it several times at Indian Restaurants, but I have never cooked it myself (for the record, I have not made Chicken Tikka Masala either, and these dishes are closely related). I was thrilled with how it turned out and will definitely be adding this to my recipe rotation. For complete show notes on this episode, visit https://kitchencounterpodcast.com/181 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: firstname.lastname@example.org
When my mum and I moved to New Zealand, I was always the odd one out at school. Other kids brought sandwiches while mum always packed me some Indian leftovers. "What's that, butter chicken?", my Kiwi friends would ask while I waited near the microwave for my food to be heated. My eyes would roll inside my head. If only they knew the joys of a true Indian dish. It took growing up, moving back to India and missing the oddly orange 'Kiwi' butter chicken, to realise that it wasn't anyone's fault. After all, butter chicken, tikka masala and naan were the only dishes they knew! How were us Kiwis to get a taste of real India if no one ever made us taste it? I parked that thought until I moved back to New Zealand in 2019. It clicked that if I wanted my friends and those around me to experience the true taste of India, I had to do more than talk about it. I had to bring those flavours into their kitchen and show them how truly versatile they could be! I wanted to show my fellow Kiwis that Indian spices can be used to make just about anything, from dahl to roast to pasta and everything in between. It was time to start the journey and move beyond butter chicken. Why are these notes in the first person? Because, this time around, I am a guest on my own podcast. Guest host Grace Kreft of the PepTalk podcast chat's with me this week. We discover: The importance of sharing the stories of NZ food entrepreneursHow Kiwi Foodcast helped me launch my own business Getting to the starting line of a food business - what's involvedDolly Mumma and how she inspired my love for foodHungry for Indian food? Head to www.dollymumma.com and get a taste of the real India.
Butter chicken recipe read through from Nikita Gulhane of Indian cookery school – Spice Monkey. This pause anytime episode lets you cook-along with an expert at home. See acast.com/privacy for privacy and opt-out information.
Today Ben walks you through how to make Butter Chicken Soup. Check it out. You can find the written version of this episode and a printable recipe at chefsnotes.com Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at email@example.com Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada. --- Send in a voice message: https://anchor.fm/foodinfive/message
And now for the old fashioned long chat podcast, in which we begin with some deep dive ideas about Steven Adams and how he's fitting into the New Orleans Pelicans (2:08), then a few Aussie NBL yarns regarding Yanni Wetzell and also the NZ Breakers (24:06). Gotta spare a few words for the Welly Nix and the kiwis in the W-League (34:55) and then we pay a little tribute to the undercover king and queen of Flying Kiwis these days... gotta listen to know who though (42:17). Quick words on the Avant Garde Cricket Club to finish (54:15) and there ya go.
Today on the show we honor clean comedian, friend and beloved Pastor, Fred Thomas who recently passed away from COVID19. A light to all those who knew him, we take a look at his rise to fame following his viral video tribute to Whataburger's Honey Butter Chicken Biscuit sandwich. Taking a page from the hilarious comic's book, we discuss everything from channeling your authenticity to Youtube tricks and tips for exposure. Tune in to this episode for inspiration on how to create consistent and searchable content via Youtube for another avenue of PR'ing Yourself AND to not take yourself too seriously in these social media streets.Get a laugh by watching "Something About This Biscuit" video by Pastor Fred Thomas here: https://youtu.be/3gy45586lr4. View the rest of Fred's video on his Youtube Channel here: https://www.youtube.com/channel/UC7ks8jkeL5zyLPZ3jPEOb0w.
We made Indian food! This was our first time cooking Indian food. We made three dishes for our meal: naan bread, punjabi chana ( chick peas in a tomato-based spice sauce ), and butter chicken ( also known as: murgh makhani ). All of the food was delicious & the sauces had deep, complex flavors that really stood out. This was fun for us AND it's fun for you!
Your ketones won't go up no matter what you do... and don't even get started on that number on the scale?! Sound like you? I'm about certain the thing standing in the way of you and your goals is: stress. RESOURCES Keto Program Cyber Sale CYBER2020 for 40% off, ends Nov 30! 21-page guide to achieve weight loss on your keto diet FREE guide on how to start keto Keto question? Need help? Send me a message My favorite Butter Chicken recipe Follow Leah on her blog Nourishing Conversations Listen to Leah's podcast Low Carb Conversations PARTNERS KDP for 20% off your first BELCAMPO order (valid until end of 2020, excludes sale items) Eaton CBD oil 20% discount: use the code KETODIET for 20% off everything
Herzlich Willkommen zur 44. Folge des Hausfrauen Podcasts. In dieser Folge verfolgt uns, wie wahrscheinlich jeden in dieser Zeit, ein wenig der Corona-Blues. Trotzdem wird eine große Bandbreite an unterschiedlichsten nicht-zusammenhängenden Themen angesprochen. Ob die Themenwahl bei euch nur für Verwirrung sorgt oder ihr es zu schätzen wisst müsst letztendlich ihr entscheiden. Natürlich haben wir auch über die Gerichte gesprochen, welche wir in der Zeit kreeirt und verzehrt haben. Julian spricht über sein Butter Chicken und Frantz hat Yanniks Weihnachtsbeilage ausprobiert. (Eigenwerbung. Ein Video dazu gibt es von uns auf Youtube. Eigenwerbung Ende.) Außerdem rutschen wir wieder in etwas deepere Themen ab, sprechen über Familie, Freunde und Verwandte, die Erinnerung die wir mit ihnen hatten und dass wir die Zeit mit ihnen besser Nutzen und mehr genießen sollten. Schließlich bemerkt Frantz, dass er Früchte, und besonders Orangen, mehr zu schätzen wissen soll. Also... Schätzt eure Orangen mehr und bleibt sauber!
Gautam Kapur, the Associate Manager of Basketball Strategy at the NBA, spent several months this year in the NBA's "Bubble" in Orlando, helping monitor the league's state-of-the-art healthcare technology. Kapur joins Kaushik Lakshman and Karan Madhok in Episode 98 of Hoopdarshan to share fascinating stories from the Bubble, growing up and playing basketball in India, memories from the NBA India Games, and the Lakers' Butter Chicken connection.
Sit back and relax, dip your fingers in the butter chicken bowl and enjoy its flavours while the Gourmands and Geeks, the 2Gs; Sadaf and Archit drive through narrow lanes of butter chicken history into our obsession with it in the 21st century.Is butter chicken Mughlai? What is the connection between the India-Pakistan partition, the late Mr. Jawharlal Nehru, and butter chicken? Who invented it and why they might not be the only one to do so? Can you still have the butter chicken made with the original recipe in Delhi? What are the factors behind the high demand for butter chicken, and why it is the king in the North! We'll answer these questions and a lot more in this episode. Important links to geek out more:Biryani and Butter Chicken are most searched Indian dishes globally, says study.Innovation and the Failure of the Great Man Theory Moti Mahal Cook Book: On the Butter chicken Trail by Monish GujralUnpacking Comfort FoodYou can follow Sadaf Hussain & Archit Puri on their Instagram handle: @sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/
This week Melbourne’s restrictions on takeaway curries have finally been relaxed, we look at the comedy chops of Donald Trump, and Charles embraces the toilet paper boom, just 7 months too late. Plus Rebecca De Unamuno with some novel news.See omnystudio.com/listener for privacy information. See acast.com/privacy for privacy and opt-out information.
Chris From Brooklyn is back at it again talking about a single occupancy hotel room scam that just might work, the finer points of butter chicken, Elon Musk's latest nonsense, and the horrible conditions of inmate firefighters battling wildfires in California.Follow the host on social:Chris From Brooklyn Twitter https://twitter.com/ChrisFromBklynHigh Society Radio Instagram https://www.instagram.com/highsocietyradioHigh Society Radio YouTube http://bit.ly/HSRYoutubeHigh Society Radio Twitter https://twitter.com/HSRadioshowWebsite https://gasdigitalnetwork.com/gdn-show-channels/high-society-radio/Mike Harrington Twitter https://twitter.com/TheMHarringtonMike Harrington Instagram https://www.instagram.com/themharrington/Notes Of A Goon is a weekly podcast where Goon of note, Chris from BK sits down and yells about childhood trauma, how he'd fix the whole damn country, and all sorts of other bullshit. All while splitting a six pack with you the listener. Chris is joined by his stalwart producer and homeless weirdo Mike Harrington on this journey of self reflection and yelling. There's lots of yelling.
Navid und Nando (oder Nando und Navid?) verbinden zwei Sachen: Die Liebe zum Kino und dieser Podcast. Warum also nicht mal beides kombinieren? Die Kinokumpels sprechen über ihre Erfahrungen im Lichtspielhaus, dem "Mutterleib der Cineasten". Nebenbei gibt es auch noch heiße Themen wie LoL, falsche Nachnamen, Mark Forster, indisches Essen, peinliche Eltern, und so weiter. Um es kurz zu machen: Ihr werdet Spaß haben! Love an alle Hörus. PS: Haltet eure Kinder im Kino gefälligst unter Kontrolle!
Maria har taget rester fra noget hjemmelavet butter chicken med på arbejde, og nu står hun i et dilemma, fordi hun egentlig havde tænkt sig at give det til producerende redaktør Joachim Holmgaard og IKKE til Christian Bonde. Musikchefen kigger forbi programmet med noget programrelateret feedback, som munder ud i en skæg anekdote om et medlem af kongefamilien. Og så skal vi lige snakke om menstruationsfri. Vi skal også have kåret Ugens Hund og diskutere, hvornår man må drikke sodavand, og så ringer Aage ind til 'Fritid til Fordybelse' og fortæller om sin hobby, som er at lave bæreposer ud af Lars Lilholt-reklamer. Værter: Christian Bonde og Maria Fantino.
In this episode of Highway On My Podcast, the gang — like all professionals playing on their home turf — hits it out of the park with recommendations and stories from Delhi. Instead of heading out of the city as they usually do, they drive through it, packing in as much as they can.Starting off with chaats and sweets, Abhinandan brings up Bengali Market. Here, Rocky has visited the same golgappewala for over 20 years. Prashant says the market is the most sanitary place to have street food as compared to other famous food streets across the country.Sticking with chaats, they list Delhi’s wide range, from Moong Daal Ki Chaat in old Delhi to UPSC Ki Chaat. Rocky comes up with multiple stories on how the legendary Gantewala came to be, and they end their trail at Daulat Ki Chaat, which Mayur calls the King of Chaats — though not before a heated argument with everyone else.Ustaad Chai near Jama Masjid gets a mention for the “best tea in the world”, with Prashant calling it an institution, while Rocky and Mayur think it’s one of a kind. They scoot off to Chandni Chowk, taking a food trail up and down the legendary street to talk about the incredible food that it’s been credited with serving for hundreds of years now. Shahi Tukda, Rahim Ki Nihari, Kareem’s, Halwa Paratha — there’s a veritable bouquet of delicacies that you shouldn’t miss if you’re ever in Chandni Chowk.Next up is the top three Chhole Bhature places in Delhi followed by Delhi’s greatest gift to the world: Butter Chicken. Rocky offers fundas on how the dish was invented and the team lists some of the best places to get Butter Chicken in Delhi now. Delhi is where all four panellists grew up and given the city’s incredibly varied palette, the group talks about some of the most famous late night places, the Delhi of the 1990s (it was definitely better!), and other food institutions that the devout must pay homage to when the roads are open and inviting again.All this and more, only on Highway On My Podcast. For more trivia and behind the scenes moments from Rocky and Mayur’s travels across India, sign up for the HOMP newsletter. See acast.com/privacy for privacy and opt-out information.
This week, Dom discovers the world's most expensive Indian meal, Charles takes Donald Trump's cognitive test and Nina finds out how to place a hex on the moon. Plus the latest Chaser headlines with Rebecca De Unamuno. See omnystudio.com/listener for privacy information. See acast.com/privacy for privacy and opt-out information.
So today we know, you are probably thinking wait they do not have a guest. But, with so much going on we thought why not take it all in and present our quirky opinions on the issues. Today we go from Trump saying dumb things about Corona to the possibility of Kanye becoming president. We also touch on the actions of people during the Pandemic and why every person in the world should go get some BUTTER CHICKEN (No seriously go get some BUTTER CHICKEN ... when you can SAFELY!). So, hop on board the Candor train and let's get Candid, WooWoo!
RUN Dana talks about getting in his final run for his Nano Gauntlet from Medal Chasers. The rain and humidity of Florida summer have been a challenge, but we did it. Our schedule, as with most other runners, has changed to a mostly virtual race schedule, and we are making plans and seeking out races to make it the best ever. To that end, if any of you are looking for a virtual race, we have a discount code for the Virtual Pace Series website to offer everyone in the Runcation Nation. Use RUNEATDRINK10 at their website to get 10% any event! We are also gearing up for our RunDisney Virtual Race Series, so we talk about our first 5K in that series themed around the Mad Tea Party. We are making plans to ensure it is full of Disney magic. Next weekend is Father’s Day, and we also talk about a couple of great gifts for the running dads out there! Check them out here: Black Diamond Spot Headlamp The FitLife Nordic Walking Trekking Poles Feetures Socks Night Runner 270 Shoe Lights EAT Arekie Food Truck was recommended to us by one of our founders, and it did not disappoint. The food from this truck is top-notch and is a fusion of Latin and Indian Cuisine. We ordered Butter Chicken with Naan on the side. It had white rice and Tandoori Chicken in a creamy tomato sauce with pickled onion, cilantro, and cheese. It was rich, decadent, and could have been served in any upscale restaurant. There is so much more we want to try from this truck. We have seen it at many of our favorite places in Southwest Florida from Fort Myers Brewing Company to No. 3 Craft Brews. Another place that created a great fusion dish that we got to try this week is Nice Guys Pizza. We were so happy to hear that we could sit inside once again at 2nd home for us and even more excited to hear they have created a Chicken Pizza Masala. Or if you are looking for a Vegan version, Tofu Pizza Masala. You can even ask for them with a bit of extra spice. We talk about how good it was to be there again and have this delicious addition to their menu. DRINK We celebrated National Bourbon Day over this past week, and in this episode, we talk about two of our favorite bourbons, Buffalo Trace and Larceny. Two of our favorites offer two unique flavors to experience as you celebrate with your favorite bourbon beverage. One made with more rye and the other with more wheat. We highlight these two and talk about some of our favorite bourbon cocktails. THAT’S A WRAP! If you love what you hear, now, you can become a patron and support the show, too! There are multiple patronage levels from $2 to $10, each with their own special perks. Find out more and support the show here: https://www.patreon.com/Runeatdrinkpodcast Or if you are a Podbean user, here: https://patron.podbean.com/runeatdrinkpodcast Share a great virtual race or a place where we should all run, eat, and drink together when this tough time is over! Our email is firstname.lastname@example.org. Or you can call 941- 677-2733. Leave us a 1-minute message and let us make your runcation nation famous! Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don’t forget to follow us and let us know where to find you next on our website, Facebook, Instagram, and Twitter. Also, checkout our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to PodcastMusic.com for providing the music for this episode, too!
Nadia spends a lot of her free time in the kitchen cooking up incredible cannabis infused dishes. Known online as The Ganja Mama, Nadia took the time out of her busy schedule to speak with Marge about all things cannabis and edibles. They cover plenty in episode including Nadia's favourite kitchen tools, why she starting using cannabis, a simple trick to reduce smell while decarbing and more. Nadia also generously shares a delicious Butter Chicken recipe that you'll find over on the website. Find Nadia on Instagram @theganjamam, Facebook @therealganjamama and TikTok @theganjamama where she shares plenty of inspiring pictures, videos and recipes that you can make at home too.Love this episode? Please leave a 5 star review wherever you listen to podcasts or share with someone that you think would enjoy it too!
Butter chicken or called Murgh Makhani is probably the most favourite Indian dish for Non Veg lovers! Proudly originated in India, and relished by many people around the world!! In this episode I have given the recipe for best ever Butter chicken gravy...
As popular and ubiquitous as curry is around the world, the word ‘curry’ doesn’t actually exist in India. Just like you’d never get fortune cookies at the end of your meal in China, you won’t find curry on a menu in India. On this episode of Eat Drink Asia, we look into butter chicken – not curry – a dish that balances the smokiness of the meat and the silkiness of the sauce like no other. We traced it back to the grandson of the inventor of this iconic dish, who told us its origin story of…
If I could date a recipe, I would definitely take this one out! I know I say it all the time, but this dish is so good! It's the perfect date night dish or even if you want to romance yourself. Here's what you will need. 4 boneless, skinless chicken breast 1 teaspoon of Cumin 1 teaspoon of coriander 1 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of smoked paprika 1 teaspoon of cayenne pepper 1 teaspoon of granulated garlic For the tequila butter sauce ½ cup of white tequila 5 tablespoons of unsalted butter ½ cup of heavy cream Salt and pepper to taste For the pico de gallo 1 small red onion diced 1 jalapeno diced (take the seeds out if you want a mild level of heat and leave the seeds in if you want it spicy 1 small tomato diced Juice of one lime (of course this is contingent upon the size of the lime. If the lime is small and not giving you at least two tablespoons of juice you might need to juice two) 1 cup of roughly chopped cilantro Salt to taste. Background Music, Intro, and Outro Written By Markus Huber | Performed By Tide Electric | Produced By Tide Electric Background Music for Advertisement: Written By Adrian Dominic Walther | Performed By Dr. Delight | Produced By Dr. Delight --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Trying my hand at an Indian dish for dinner tonight...Butter Chicken over cauliflower rice. Got minced ginger from a local specialty store. Mix that with garlic powder, onion powder, chili powder, salt, pepper, half stick of butter and a can of coconut cream to simmer. I'll let you know tomorrow if it was any good!, If I'm not here tomorrow, it WASN'T! Hour two of Power Pop, Rock, Soul, Rhythm & Blues has concluded the LIVE recording! The Music Authority LIVE STREAM Show & Podcast...recorded and on Spotify, Tune In, Podcast Addict, Cast Box, Radio Public, and Pocket Cast, APPLE iTunes, AND Google Play Music! Follow the show on TWITTER @TMAuthority! Are you listening? February 18, 2020, Tuesday, the middle set…R stevie moore - 15 I Hope That You Remember [Meet The R. Stevie Moore!]Patti Smith - HelplessThe Chords UK - I Can't Let GoRick Hromadka - There She Goes [Trippin' Dinosaurs]Agony Aunts - 04 You're So Vague [Emissary Of Cloves]@The Bungalows - Crazy Ain't CleverCotton Mather - The Book Of Too Late ChangesThe Cherry Drops - Little Girl [Everything's GROOVY]Jane Zell and The Zelltones - Hold On [Almost Real]Pacific Radio – KatieGeoff Palmer - 07 Everything is Cool [Pulling Out All The Stops] (Stardumb Records Rum Bar Records)Am I dead yet? - FAKE FLOWERS [AM I DEAD YET?]The Injured Parties - 10 Frosted Flakes [Product Placement]Andrew Taylor- 07 Be OK [Somewhere To Be]@The Keys - Captain Universe [Grand Reopening] (Zero Hour Records)The Bishop's Daredevil Stunt Club - Get Up Get Up@Calneva - Rise With You [Spaceboy]The Embryos - 01 Circleville [Open The Kimono] (koolkatmusik.com)
Jeff Kamis, Vice President, Media and Public Relations at PDQ Restaurants, joined AM Tampa Bay to discuss PDQ'S new Hot Hot Honey Butter chicken sandwich and their BOGO tender platter deal for the big game this weekend.
When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken. Get this week's recipe, Butter Chicken: https://www.177milkstreet.com/recipes/butter-chicken Read “Super Sad True Chef Story” by Sam Ashworth: https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurants We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsors: Discover proven quality sleep with the Sleep Number 360® smart bed. Save $1,000 on a queen Special Edition smart bed—now $1,799 during the January Sale. Only at a Sleep Number® store or sleepnumber.com/MILK Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment
CAN NOT BELIEVE WE RECORDED THIS BEFORE THE MAGICS BIG DAY! Sorry about that, and sorry about the slow upload and sorry about Guy's sound quality. But it's a decent pod none the less, Butter Chicken is discussed at length amongst other NBA things... but mainly Butter Chicken. See acast.com/privacy for privacy and opt-out information.
Kip Tikka Masala is een iconisch gerecht uit de Indiase keuken. Gemarineerde geroosterde kip in een kruidige tomatensaus. Maar is het eigenlijk wel authentiek? En kan je het zelf maken? Ook aandacht voor Butter Chicken en Tarka Dahl. Wat Schaft de Podcast zet de eerste wankele schreden op het glibberige pad van de Indiase keuken. Deze podcast gaat over eten, drinken, koken en uitgaan. Elke 2 weken ontdekken Jonas Nouwen en Jeroen Doucet culinaire classics en tongstrelende trends. Shownotes van deze aflevering staan op: https://watschaftdepodcast.com/podcast-kip-tikki-masala.
What is butter chicken? Have you heard of butter chicken recipe Indian style before? Maybe you heard about instant pot butter chicken, but today we are learning to make butter chicken at home the simple and easy way. Your host Charlie Wang, based in Toronto Canada, is the founder of this podcast show. His father is a stroke survivor. Please post comments or suggestions for recipes you would like him to make, please send email to email@example.com. Credit: Music: https://www.purple-planet.com
Where KUNAL LAWS DOWN THE LAW. Yall are still 4 away from ipads and vacation homes. WE LOVE SOUTH AFRICANS. Ria thinks ipads won't happen - Kunal says it will happen. "I am brown Trump". Sandwiches were the food of choice this episode. Kush eats a wild spicy jalapeno - we are not telling you Ria's secret sandwich order. india crowned its first billionaire! short convo about saying you want to be a teacher and forgetting you're brown. "everybody from south india is a billionaire". someone explain to us how somebody becomes a billionaire with outside funding?? cafe coffee day >> starbucks. RIP to the founder. Kush mixes milk AND cream in his coffee what the actual f*ck is that. TALAQ TALAQ TALAQ. Cows are Hindu. WHO ARE ELECTING THESE PEOPLE?! Kunal gives a wear dump analogy. COWNAMASHIVAY. Kunal is in a robe. MAIN TOPIC: The safe brown male and the exotic brown female. We quickly discuss the movie "Stuber". Kunal is angry and wants more aggressive brown males. Ria is sensible, says we must be patient. BOO SALMAN KHAN BOOOOO. Dev Patel is the OG. Kunal explains why he was aggressive in his music. We should rep APU, HE WAS AN OWNER. Kunal and Ria fight again. More restaurant rubric creation. BUTTER CHICKEN IS THE SAME THING AS CHICKEN TIKKA MASALA WASSUP. Pakoras are breaded. WE CALL KUREN THE ASTRONAUT TO EXPLAIN STARFLEET INDIA. Tiger population is rising in India and Modi is on Man vs. Wild soon. Kush's car got towed on Kunal's birthday.
Talking about being Mark Wahlberg, my Butter Chicken vendetta, attempting to use a new phone and the double standards in offices. New Episode every TUESDAY & THURSDAY! Youtube: https://www.youtube.com/channel/UCJscnfTTW_-aO5D81Xi22yw? Facebook: www.facebook.com/billydarcy1 Instagram: www.instagram.com/billy.darcy Twitter: https://twitter.com/BillyDArcy Music: 'In the Clouds' by RENNAN from his 'Speaker' EP https://open.spotify.com/artist/6YTfkm9OLnkyN6SOBF74ot Please Rate and Subscribe, cheers
Host Cara Kneer and Chef Brian Carson voice their favorite parts of our live-streamed cooking show - Cooking with Earth Fare. Come learn more about sweet potato and how to use Springer Mountain Farms Chicken to make Butter Chicken w/ Roasted Sweet Potato Batons!!
After popular demand, the Hoes are hitting Trader Joe's freezer section for some Indian fare. It's an episode full of familiar favorites, new flavors and, unfortunately for Evie, a fruit she hopes to never encounter again. In the cart: Seltzer Water Flavored with Lemon and Ginger JuiceIndian Fare | Yellow Tadka DalButter Chicken with Basmati RicePalak PaneerMango Ginger ChutneyVegetable Biryani with Vegetable DumplingsAloo Chaat Kati PouchesTandori NaanSupport the show (https://www.patreon.com/traderhoes)
This week, we are running an episode from the TCU Magazine Podcast which is also hosted by James Creange. He was joined by Urvashi Pitre ("The Butter Chicken Lady"), a DFW home cook who has written 5 cookbooks and has a large number of YouTube and Facebook videos showcasing her cooking. Photo courtesy of Urvashi Pitre via Twitter. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. Check out our website: www.fwfoodstories.com/ For more information about The Culinary School of Fort Worth's programs, visit: www.csftw.edu/ To buy your tickets for the Fort Worth Food and Wine Festival, visit: fortworthfoodandwinefestival.com/buy-tickets/
Ny uke, nye muligheter! Markus er på singeltur til Paris, så da holder Silje og Ronny fortet! I denne sendingen forteller Silje om hvordan hun rett og slett har sluttet å lage mat, Ronny er godt på vei mot treningsmålet sitt, vi har fått tilsendt ukens grisevits fra en lytter, og vi diskuterer hva som er meningen med livet.
Recipe: Butter Chicken with Basmati Rice & Cilantro (Feeds 2)Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page!For tonight's recipe, you'll need:EQUIPMENT: 1 lg pan, 1 med pot, measuring cup, stirring spoon, cutting board, 2x sharp knives, can openerBASICS: olive oil, salt, pepperMEAT: 1 lb boneless, skinless chicken thighsPRODUCE: 1 yellow onion, 1 cup fresh cilantro, 1 lemonDAIRY: 1/2 stick butter, 1 individual pack greek yogurtDRY & PACKAGED: 1 cup basmati riceCANS & JARS: 6oz can diced green chiles, 12oz can whole peeled tomatoes, 12oz can chicken stockADD'L SEASONINGS: garam masala blend, cinnamon, turmeric, optional chili powder
Det er kanskje ikke mye du lærer av våre podcaster, men ved å høre på denne episoden kan du lære deg hvordan du som IS-soldat kan kidnappe en fotoboks, sharking, og kanskje hvorfor det er forskjell på Butter Chicken i forskjellige områder i nord, sør, øst og vest i India. Og i tillegg til hvorfor det koster mye penger å komme inn i dyreparken!
Trish Glose talks with local chef, Josh Dorcak on how he started cooking and why the job just makes sense to him. They also discuss his restaurant MAS, why he wanted it to be different than any other restaurant in Southern Oregon and what he'd eat if he wasn't cooking.
Tweet LIVE this Sunday, April 29th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio Derek returns from I LOVE NEW YORK and Visit Myrtle Beach, South Carolina and the show has a foodie wonderland and feast for the ears with one of our biggest lineups ever. In honor of National Grilled Cheese Month (April), we are thrilled to welcome Chef Katie Lee, the ultimate comfort food expert and co-host of the Emmy nominated Food Network's The Kitchen and the Cooking Channel's Beach Bites with Katie Lee. She shares ways to elevate your comfort food experience with delicious grilled cheese sandwich mashups that are easy to make at home. Lee is a member of the Feeding America Entertainment Council, an ambassador for 96 Elephants, on the board of the Food Bank of New York, works closely with the Wildlife Conservation Society, and she has also volunteered for Les Dames d'Escoffier Int'l (LDEI), an organization that educates and mentors women in the culinary profession. What an honor! Then we are so happy to welcome Siri Daly of food blog Siriously Deliciousto talk about her new cookbook "Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook" from Oxmoor House Books. Like many of us trying to feed our families, Siri Daly is a very busy cook. As a mother of three under the age of 10, Today Show food contributor, and wife of a bicoastal traveling man, Carson Daly ("The Voice" host and TODAY show co-host), Siri often doesn't know which end is up. Siri is not a serious cook, but she is serious about her food—and what she serves her family, friends and loved ones. Siriously Delicious is organized by how a busy mom gets through her day—breakfast, lunch, happy hour (her favorite!), dinner with sides, and dessert. Siri's recipes are created with three goals in mind: to create food that is delicious and satisfying for both kids and adults, to prepare dishes packed with traditionally comforting flavors and ingredients (think cheese, avocado, chocolate!), and to make each recipe approachable for even a novice cook—no trips to specialty food stores are required. Whether you're looking for easy-to-cook recipes your kids will devour, such as mouth-watering Bacon Pizzadillas, or you're dying to relax with a Spicy Grapefruit Cocktail when the days feel too long, this cookbook has a recipe for every occasion. Siri also includes extra tips to make your time in the kitchen easier: Siriously Simple offers a hack or time-saving tip, Siriously Sinful details how to make something even more indulgent, Siriously Nutritious explains how to make something healthier, and Siriously Mini advises how to satisfy the kiddos. Filled with Siri's often hilarious anecdotes, Siriously Delicious will not only feed your family's bellies but hopefully deliver a belly laugh along the way. We can't wait! Keeping the fun going, joining us as well is Justin Chapple the Culinary Director of Food & Wine and host of Food & Wine's video series Mad Genius Tips to talk about his new book “Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious” from Houghton Mifflin Harcourt Time Inc. Books. Before joining FOOD & WINE, he graduated from the The French Culinary Institute and worked under Chef Alain Allegretti in New York City, but Justin Chapple knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. In his job as the Culinary Director of the test kitchen, he's often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 125 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin's signature time-saving tips and hacks throughout. AMESOME!!! All this cooking has us needing a drink. Tim Herlihy, the United Staed Ambassador for Tullamore Dew will be on to talk about their latest innovative release: Tullamore D.E.W. Caribbean Rum Cask Finish. Available now in the U.S. market, the new variant consists of the brand's signature Irish whiskey, Tullamore D.E.W. Original, finished in barrels previously used to age Demerara rum. Tullamore D.E.W. Caribbean Rum Cask Finish is inspired by the brand's new global vision, “Beauty of Blend,” which champions the ways in which blends of all kinds impact our whiskey and our world for the better. In the 16th and 17th centuries, more than 50,000 Irish immigrants settled in the West Indies where a tradition of Irish whiskey distilling blended with local rum production and expanded the business globally. Reflecting this unique history, the product's packaging is inspired by antique Caribbean trade maps, passport stamps and travel journals. Tullamore D.E.W. Caribbean Rum Cask Finish is a permanent addition to the Tullamore D.E.W. collection and joins an impressive innovation line-up, including the Tullamore D.E.W. Original, 12 Year Old Special Reserve, 15 Year Old Trilogy and 14 and 18 Year Old Single Malts as well as the seasonal Tullamore D.E.W. Cider Cask. What a treat! Let's top all of this food and drink greatness with a treat. This treat will be a little different as a robot will serve it to us. Joining us to talk about this technology advancement is Reis and Irvy's's Chaiman Nick Yates. Reis & Irvy's a subsidiary franchise concept of Generation NEXT Franchise Brands, Inc. (OTCB: VEND) announced that the world's first frozen yogurt robots will arrive at select grocery retailers in 16 US states this spring. The Reis & Irvy's Frozen Yogurt Robots provide a fun and delicious experience to the shopper. Savvy grocers recognize the value of front-of-store services like Reis & Irvy's frozen yogurt robots, offering shoppers a unique service and product. To check this concept out for yourself; it can be seen in Pennsylvania at The The Fresh Grocer Reis & Irvy's- Philly. We hope they just serve frozen yogurt and a Blade Runner 2049 will not be needed to keep them under control Then to give us a peek of a blogger life we are happy to have in studio Chetna Macwan the founder of Spice Culture Blog, an Indian Cooking instructor, and award winning chef for her Butter Chicken where she recently won 2nd place at a cooking challenge at Rowan University. She believes in lots of fresh ingredients, lots of traditional Indian flavors/spices, but easier steps to cook. Her dream is to have a successful cooking show on a TV Network to allow audiences to see that Indian food is very flavorful and accessible. The program would show people that Indian food it is not as intimidating as it seems when steps are simplified, can be done without sacrificing flavor, and share how wonderful Indian food really is. Chetna is proud of her culture and the dishes offered, and we couldn't be happier that she is joining us. Small Bites Radio's resident Vegan Chef Christina Martin of Cooking To Nourish will also be back in studio for some fun and food talk with us and our guests. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and Try This Dish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. https://wildfireradio.com/small-bites/ The post Small Bites – Episode 82 appeared first on Wildfire Radio.
Hey Weight Loss Nation! www.TheWeightLossNation.com Today is Tampa Bay Tuesday! I'm ready to Rate & Review “CURRY LEAVES” RESTAURANT...which is located at 4843 w. Kennedy Blvd …Tampa, FL 33609 813 – 319- 4015 Hours Mon thru Saturday 11 AM to 2:30 PM & 5.00 PM to 9.30 PM Daily Sunday : 12:00 Noon to 3:00 PM & 5:00 PM To 9:30 PM www.curryleavesindiancuisine.com I thought WAZE brought me to the “wrong” location at first, since it was telling me to TURN into the BP Gas Station. I was heading North on West Shore Blvd and WAZE told me to turn Right (East) onto Kennedy. I turn right and WAZE is telling me “You have arrived at your destination” I’m like……What???? It’s a Gas Station! I turn into the BP Gas station to get off the street, figuring I’m gonna have to “re-calculate” the directions. When I pull into the gas station……I see straight ahead…..next to the convenience part of the gas station…..a very small outdoor patio and a sign that reads above……”Curry Leaves.” I’m like…..no firggin way! This is the restaurant! In a gas station! I wasn’t happy to say the least. I parked in an area to the side of the convenience store, marked as “parking for curry leaves” and walk over to the restaurant. I literally stood at the front door and put my face against the door to look inside. Low and behold……I see about 15 tables with white linen tablecloths. I also see about 8 people inside eating. I open the door and step inside. A woman with a friendly smile, comes right up to me and asks me…. “Are you having dinner? How many?” I promptly tell her I have a party of 6, and she sits me at a long table by the front window. I ask the woman her name and she replies…..”Hershey” I’m like…. “Hershey…. like Hershey chocolate.” With a smile she responds….."Yes…just like Hershey chocolate." I ask Hershey for a beverage menu so that I could select a drink while waiting for my Podcasting buddies to join me for dinner. I selected “Marsala” Tea……which immediately reminded me of “Marsala” in the movie “Ben Hur” I LOVE that movie. ….I can hear Marsala right now….saying …….Judahhhhh……Marsallllaaaaa. , A few minutes later, Hershey brought me the tea and I could smell mint. I tasted the Marsala tea….. and it tasted of mint and “Indian” spices like Corriander. I’ll say it was definitely Different. A few minutes later, my buddies started entering the restaurant. Tonight…I was dining with good friend Dr. Rachel Haviland – host of Reclaim Your Health Podcast, my buddy Gabe Aluisy – host of Private Club Radio Show, my buddy Joseph Warren - host of “First 100k for Entrepreneurs” podcast, my buddy Jason Strohl – co-owner of Co-Creativ Virtual office and Business Lounge office space in South Tampa and Downtown Tampa. I also dined with my friend... the beautiful Ana Aluisy...Marriage & Family Therapist at "Come Get Help," in Tampa, FL. Come Get Help Also dining with me is one of my newest friends…..University of Tampa graduate…..Juhi Kore. Juhi is a 20 y.o. brilliant young woman from Bombay, India……who LOVES Tampa! Jew He majored in business and Political Science and is truly a GIFT to the planet. Besides her intelligence, I love her non-judgemental attitude as well as her…..no-nonsense attitude too! She Reminds me of myself when I was 20 y.o. and I thought I was going to save the world. Our waiter ……”Harish” came over to take our orders and I asked Harish if the owner of the restaurant was available this evening. Harish told us that Saji was the owner and he would bring him right over. In less than 2 minutes, a handsome, man came over and introduced himself as Saji Matthew….owner of Curry Leaves Restaurant. How Polite!!! I proceed to introduce myself to Saji and advise him that I will be rating & reviewing “Curry Leaves” restaurant on the Weight Loss Nation podcast. Saji had a very big smile across his face and nodding his head said …..”that is wonderful.” First question to Saji was…….”What made you decide to open Curry Leaves in a Gas Station?” Without any hesitation…..Saji promptly said……..I own the gas station and I always wanted to have a restaurant here. I opened a pizza place with another owner……and it didn’t do so well. We parted ways….and I decided to go back to my Indian roots and I wanted to open an Authentic Indian Restaurant, so the people of Tampa could experience and enjoy authentic Indian food. The restaurant is doing well and I have a large amount of “regular” customers now. The restaurant has been open for over a year now and has been doing quite well. When asked what item on the menu he would recommend to a “1st timer” at the restaurant, who wasn’t familiar with Indian food, Saji said……I would suggest the “Chicken Varutharacchathu” I had no idea what Saji said to me. I had to ask him to point the item out on the menu for me, which he did. To me…..he was saying…..”Vera cha cha” I know that’s not how you pronounce it…but…that’s what I’m calling it. “Vera Cha Cha” is chicken cooked in a coconut gravy. Sounded delicious. Saji said he would bring out a bowl for the table to try. Awesome…right? As a group we ordered different items, so that each of us could try different things on the menu. Here are the items we ordered……”Butter Chicken” which is Chicken in a “mild” curry sauce,. a dish called…..”HariYali Chicken” Another tough name. I decided to call that dish…..Rivera ….Harera….easier for me to remember…thinking of Heraldo Rivera. Rivera Harera is chicken in a “green” herb sauce, which comes on a hot skillet. We also ordered “Chicken Tikka” which is Chicken marinated in special spices then grilled on skewers. We also ordered…..”Lamb Vindaloo” which was lamb cooked in a “tangy” tomato and red chili sauce. And finally we ordered….Chicken Tikki “Marsala” which is Boneless Chicken cooked in a mild tomato and cream sauce. There are MANY Healthy items on the Curry Leaves menu. They even have a nice “Vegetarian” selection. From Mulligatawny Soup…..which I called “Mulligan’s Soup” for ease of ordering. Mulligans Soup is Lentil Soup with a splash of coconut milk. Absolutely delicious by the way! They also have a Fresh Garden Salads with a blend of Olive Oil and Lemon Juice. Yummy! As far as the meals we ordered……the healthiest to me was the “Rivera Herera” Chicken. Delicious combination of herbs & spices on the white chicken meat with lots of sautéed vegatables. Very Good meal! Now….. all the meals come with Basmati Rice. You put some of the rice on your plate and then spoon out your meal out of the “Tandoor Bowl” and onto the rice. I personally do not eat white rice, so I ate my meal as it was. Delicious as far as I was concerned. Saji also brought different “Naan” breads to the table, where you can “dip” the Naan bread into the bowls. Again……I don’t eat “white” bread….so I didn’t eat the Naan bread. Everyone else Loved the NAAN Bread. Kudo’s on the flavorful bread Saji! I tasted a spoonful of each meal that was put on the table, and my favorites were: Saji’s recommendation “Vera Cha Cha” The “Rivera Herera” Chicken Finally….The Chicken Tikki….which had fantastic flavor! After dinner…….Saji brought dessert out to the table. One dessert was called “Gulab Jamun,” which is Milk solids in a honey syrup. Saji also brought out “Mango Kulfi” and “Pistachio Kulfi” which is ice cream in the shape of a square…..that was as HARD as a rock! I tried a very small bite of the Mango & Pistachio Kulfi….which was quite good! Saji said they make the Kulfi fresh daily. I didn’t try the “Gulab Jamun.” Everyone else said it was pretty good. Overall…..the food was DELICIOUS! The prices are incredible, with the most expensive dish on the menu, coming in at $19.99, which was a “Mixed Grill” A combination of chicken, lamb and shrimp. Most of the meals are around $12.99 with portion size very satisfying. Saji Matthew……..I am giving you and your Curry Leaves Restaurant a HUGE “ 2 WLN Thumbs Up” Your food is Delicious, portioned right and the price is perfect! Your staff are polite, patient and always SMILING! I HIGHLY RECOMMEND CURRY LEAVES RESTAURANT… which is located at 4843 w. Kennedy Blvd …Tampa, FL 33609 813 – 319- 4015 Hours Mon thru Saturday 11 AM to 2:30 PM They Close down for a few hours & then Re-Open the doors at 5.00 PM to 9.30 PM Daily Sunday : 12:00 Noon to 3:00 PM & 5:00 PM To 9:30 PM Check out Curry Leaves website at - www.curryleavesindiancuisine.com Saji Matthew has a “Sister” Indian Restaurant called “Bay Leaves” which is located at 4023 W Waters Ave in Tampa. “Bay Leaves” Restaurant has a Liquor License if you wanted to have a beer or wine with your dinner. Bay Leaves Restaurant Curry Leaves does not serve alcohol, which I thought was great! You have done a fabulous job of presenting Delicious, Authentic Indian Food to the People of Tampa Bay …… Saji Matthew. I will be back! Thank you for your hospitality and your Delicious Indian Food. So…..Definitely check out “Curry Leaves” or “Bay Leaves” for Authentic, Delicious and HEALTHY Indian Food. I really enjoyed the entire experience. Are you looking for a group of Like Minded people …….who are on a journey towards a Long-Term Healthy Lifestyle? Well…..you don’t have to look any further…..cause Weight loss Nation is HERE for YOU! Visit our website at www.TheWeightLossNation.com and see our Unique Supportive and Motivational Program that will help you succeed in Living a Healthy Lifestyle! Thank you for listening to Today’s episode….and until next time…..have a very Happy, Peaceful and Healthy Week!
Lynda and Iris discuss the iconic Indian dish, butter chicken, with the help of Navjot Arora and Sushil Malhotra of contemporary Indian Soul Food restaurant, Old Monk. Learn the origins of this dish, why it represents Indian soul food, and what makes it so delicious. Feast Meets West is powered by Simplecast
Food Writing Work. With the Best Food Writing 2016 Panel at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you go see Walter White at JPJ last Sunday and *NOT* go to the Best Food Writing 2016 talk? No worries, Edacious taped it for you! This year's multiple award-winning panel included moderator and editor of the series, Holly Hughes, and contributors Joe Yonan, Food & Dining Editor for The Washington Post, Jason Tesauro, author of The Modern Gentleman, and Todd Kliman, author of The Wild Vine. Writer Monica Bhide, author of Karma and the Art of Butter Chicken was scheduled to appear but had a family emergency. All of the panelists consider themselves writers first, food being just one aspect of their work. Because food is the starting point for so many deeper conversations, a philosophy that informs this podcast as well. Holly began editing the Best Food Writing series back in 2000. Through sixteen volumes published annually, she has presented hundreds of great pieces covering humor, travelogue, politics, memoir, history, as well as hard-hitting journalism covering all the different aspects of food. The series was conceived as a bedside table book, not a kitchen one. It makes a great gift because everyone eats. Pieces are short so you can dip into whatever strikes your fancy. Way back when the first edition was published, the time was right. Food was becoming its own thing, its own cultural trend. Folks like Anthony Bourdain, Michael Pollan, Ruth Reichel, and magazines like Saveur and Lucky Peach made food a thing to contemplate and read about. It went beyond reading a recipe or restaurant review. Reading about food became entertainment. Food became more than just what would I eat for dinner tonight? Then food blogs came along providing writers a massive platform for publishing their own in-depth pieces immediately. It raised food consciousness, putting it much more centrally focused in the national conversation. Why has food remained in the cultural zeitgeist? Why is it more important to us now? That's just one topic covered during this terrific panel discussion. Another? The current state of fine dining. As Joe Yonan so succinctly put it: "You don't always want the journey. They (chefs) always want to take you on a journey. I'm tired of traveling. I just want to sit here and eat my damn dinner!" This year's pieces include a love letter to ugly food, another one to the chicken tender, and the fabulous pieces read aloud by our panelists. Works about Chef Bo Bech, chicken fried steak, and eating tacos in Mexico City appear simple on first glance. Keep reading. As with so much great food writing what's on your plate or the person cooking it is only a starting point. It's never just about the food. It's about the deeper topics, the thoughtful life questions that connect us all. The same mission behind Edacious. Using food as an entryway. There's a reason these pieces were chosen as among the best. They have a story, great storytelling, a strong sense of narrative, a profound message. Give a listen. You won't regret it. SHOW NOTES – Links to resources talked about during the podcast: Virginia Festival of the Book - most of the authors who attend are unpaid, and travel here out of their own pocket. Food writing is a challenging business. You donation will help cover expenses and get some of the big names here in 2018! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Short Stack Editions - Love letters to a single ingredient. Sheri Castle, author of Rhubarb, appeared at the festival and on this podcast. Victuals - Ronni Lundy's seminal work won the 2017 IACP Award for Best American Cookbook and is up for a James Beard Award later this month. She appeared at the festival and on this podcast. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty! You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap! I will post the recipe first on Http://www.facebook.com/harvesteating or just email me...keith@harvesteating dot com
Hoopdarshan, India's finest basketball podcast, celebrates its 40th episode with an interview with Indo-American point guard Inderbir Gill. Gill joins hosts Kaushik Lakshman and Karan Madhok to talk about becoming a college basketball star, coaching NBA in India, starring for a world-renowned 3x3 basketball team, and finding the greatest Butter Chicken in the world. Also discussed: the Satnam Singh documentary and India at the Super Kung Sheung Cup.
On this episode of Cyrus Says, celebrity chef Saransh Goila (@SaranshGoila on Twitter) talks to Cyrus about: His love for Sanjeev Kapoor's mustache. How he started cooking at the age of 12. What makes for a unique Butter Chicken recipe. How wannabe food bloggers are the bane of his existence. How be broke into stardom and the admiration he garners from women over 40. Follow Cyrus Says on Facebook: https://goo.gl/Ekg9Iy You can listen to this show and other awesome shows on the IVM Podcast App on Android: https://goo.gl/tGYdU1 or iOS: https://goo.gl/sZSTU5 You can check out our website at http://www.ivmpodcasts.com/
Food, drink and sleep. That's my dream for every vacation. And yet this trip to Goa, India was quite the opposite. So what did I learn that almost turned my life around? That's what this podcast is about. And it might just turn your life (and health) around as well. ========= Sometimes life takes you down a diversion. And you end up exactly where you need to be. This is the story of my trip to Goa, India. It’s where my grandparents came from. Where I spent many summers under the mango trees in the sweltering heat. It’s also the place that has led me back to where I need to be. So what did I learn? I learned a few things:1- The importance of digestion (and sleep) 2- The importance of food and types of food 3- Breaks are not enough to avoid extreme stress. Part 1- The importance of digestion (and the avoidance of sleep) “When you turn 40,” my dentist said to me, “you should go for an annual medical checkup.” There I was on the dentist’s chair having a bridge fixed and my dentist wasn’t giving me dental advice. Instead, he was telling me to go see my doctor, even though I hadn’t been sick a day for almost 20 years. And since my negligence with my flossing was causing me a small fortune, I decided to take the dentist’s advice. I went and visited my doctor and did my first ever medical test. It wasn’t good. My blood pressure wasn’t high, but it wasn’t normal either. My cholesterol and blood sugar was creeping up too. And like clockwork, year after year, those numbers edged upwards. Sometimes, they nudged their way downwards, but the general trend was not looking terribly good. You know me. I’m the 3-month vacation, take weekends off guy. I work hard, but I take a lot of breaks to rest, think and just do nothing. And yet all of that nothingness wasn’t dropping the pressure, cholesterol or blood sugar. And then I did something that made a huge difference to my life and health. I went yet again on vacation and this time to India. I have a love-hate relationship with India I grew up in Mumbai, vacationed in Goa and travelled through many parts of India before I finally moved to New Zealand. India seeps within you as you hang around that sub-continent. The food, the culture, the languages, history and science going back thousands of years. This trip was about the monsoon (something that’s worth experiencing), the food and most of all to see my parents (who I hadn’t visited in five years). Yet within days of landing in Goa, my agenda was hijacked Oh sure I started out with the food and drink, but we also wanted to get a few massages. And that search for massages got us to an Ayurvedic centre. Now you’ve probably heard of Ayurveda, an ancient system of natural healing from India. Some think it’s 5,000 years old, others believe it to be older, going back a whopping 10,000 years. But I wasn’t there for any medical checkup—I was just there for the massages… Yet life takes you down this diversion, and it’s just where you need to be. It was July, the rain was coming down in torrents and the doctor at the Ayurvedic centre was available. And we found out that my blood pressure and cholesterol was pretty high (conducting the article writing course and working through 12,000 posts helps, I guess). But even as he was telling me about the course of action to take, he brought up one important, yet obscure point. “The reason why we have a lot of problems with our health isn’t the food we eat,” he started. Food makes a difference, but the bigger problem is digestion. If we don’t digest the food completely, it sits in our system and it becomes like the inner side of a kitchen pipe. It’s got all this junk that starts to accumulate over the years. And it’s that junk that causes a huge number of problems. So he put me on an Ayurvedic course to get rid of the junk. It was interesting, this course Spanning over 11 days, it started mildly. All I had to do for the first three days was avoid oily food. But then it got really weird. For breakfast, all I could have was liquid ghee (mixed with some herbs). I don’t know if you know what ghee is, but it’s high in saturated fat. And if you’re trying to get someone’s cholesterol down, it sure seems like the last thing you want to dole out. And yet, it wasn’t just a sip of ghee. On the first day it was 30ml, then it went progressively to 80, 130 and 180 ml (almost a full glass). As it turns out, the ghee is supposed to permeate all the parts of your body down to your fingers and toes. And then to cut a long story short, the ghee pulls all the impurities and chucks it into the stomach. And you know what happens next, right? So did it work? If there’s one thing I hate, it’s a “quick fix”. I detest Lemon diets and detox diets of any kind. I don’t care to believe in quick and easy. But there I was, on vacation, and keen to get the cholesterol and pressure down. And 11 days later, we had our results. The blood test before and after could not have been more dramatic. There was a plunge from abnormal to well within normal range and in the process I’d even lost about 3 kilos (about 6 pounds). But I’m skeptical about quick fixes So when I got back to Auckland I did another blood test. And I weighed myself again. By now I was down 5 kilos and the blood test showed something remarkable. My current cholesterol and blood pressure was not only normal, but it was the best it’s ever been in 7 years. “It’s the digestion” said the doctor who put me through this treatment. Get the digestion right and you’ll find that a lot of things go perfectly well. And part of the issue of digestion was eating foods that digest well, that we all know. But the second part was giving the food time to digest. I love my sleep because I sleep so little anyway And I will take an afternoon nap when I can. Yet, it flies in the face of digestion. The moment you wake up, the body is running like a machine and having any nap causes it to slow down. What doesn’t help is that nap is usually right after eating a meal. Now it’s not like I’ve not taken a nap since I got back to Auckland, but the concept of digestion is clear in my mind. That was the first learning for this trip. I never realised how much digestion mattered. I ignored it as much as I could. And then it proved that once your body is clear of the junk, it works more efficiently. But that’s only the first part of this learning experience. The second factor was one of food and types of food. Part 2- The importance of food and types of food I’m no vegetarian. If you look at my Facebook page, I’m updating it almost daily with some sort of food. And when you read The Brain Audit or many other books from Psychotactics, it’s quite clear that Butter Chicken takes a place of prominence. Even so, this trip changed my mindset a bit simply because I wasn’t allowed to eat any meat—or fish for that matter. My diet for at least seven days was pretty spartan In India, we have a dish called Khichdi. It’s a combination of spices, cumin, ghee, rice and yellow moong dal. It’s a dish that is very easily absorbed by the body, which is why it’s often recommended to older people and for very young children. The version of khichdi I was allowed to eat was more basic. It consisted of no spices, no ghee and on most days all I ate was yellow moong dal and rice, tossed into a pressure cooker. So when I got to the other side even the simplest vegetarian dish was amazingly tasty. Now don’t get me wrong. I’m a big fan of vegetarian food and if you’ve ever had the chance to visit India, you’ll know there are over 150 types of vegetarian food for breakfast alone. Once I was off the spartan diet, I wasn’t that keen on meat any more. It’s not like I haven’t eaten any—it’s just that Im not keen any more, especially since I found so many different recipes. This isn’t the first time I’ve been sidetracked by a diet Back in 2011, I was told not to eat spicy or oily food. And yet we were on our way to Vancouver and Washington D.C. to do our workshops. That’s when I discovered another side to Chinese, Ethiopian and other foods. But to go back into my own culture—my Indian culture—and find so much to eat took me totally by surprise. I don’t know if a vacation will make such a change for you But I think it just might. A trip like this to India or even to an Ayurvedic centre somewhere could change your mindset a bit. I wake up everyday and enjoy exploring food I can make in just 10-15 minutes. Food that may involve something as simple as rice flour and semolina. Food that’s easier to make and digest. Food that’s still extremely delicious and nutritious. And amazingly good for you. It’s a change, but the biggest change of all was simply following the diversion. Part 3- Breaks are not enough to avoid stress 11,645. That’s how many posts were generated in just three months of the Article Writing Course. And though the course has just 25 clients, there’s a ton of activity and assignments. So to have that many posts is pretty normal for a Psychotactics course. What’s not normal is having to write a whole new set of notes, new assignments and re-recording all the audio. In short, it was too much—yes, even if you’re a crazy person like me. And that’s one of the recurring themes from most vacations. Almost always I’ll work myself to a frazzle, then go on vacation. And that’s because I like to do so many things. I like to paint, write, deal with 10,000+ posts on the forum—and most of it fits into my work day. I realised that the additional bit, like having to write the notes and re-recording was just too much. It seems obvious to you, doesn’t it? It’s obvious that too much work is too much work. And that all that extra work leads to unwanted stress. Stress that directly leads to health issues. And that while I may take time off on weekends and vacation, there needs to be more paring back. To be hit with such a blatantly obvious idea seems odd. And yet it’s taken me a long time to figure this one out. For starters, taking weekends off was not obvious but in late 2015 and then in 2016, I got it all under control. This trip underlined why my health was not quite as good as it could be. There’s a direct link between too much stress and cholesterol and pressure. I get it. It took a while. It took many vacations, many weekends. But now I get it. I get that we all need to be less frazzled. I get the fact that vegetarian food and fruit is good for me. And I get the digestion bit. This vacation was supposed to be about food, drink and sleep. We didn’t get to eat the food we wanted. We were told to avoid alcohol during the treatment. And yes, no sleeping in the day time. And yet, it’s been one of the best vacations I’ve ever had. Sometimes life takes you down a diversion. And it’s exactly where you should be. Next Step: Do Tell A Friend About The Podcast? http://www.psychotactics.com/general/podcast-friend/
At 19, Amrit Pal Singh was farming with his father in Fattuwal, Punjab when he was first introduced to basketball. At 23, he is one of India's finest basketball players and is playing professionally for the best team in Japan's D-League. Hoopdarshan - India's finest basketball podcast - introduces you to the dictionary definition of a 'Late Bloomer'. Listen in as Amrit Pal talks to co-hosts Kaushik Lakshman and Karan Madhok about his wild rise from the villages to the Indian hoops elite, his dominant performances in Japan, and finding Butter Chicken in Tokyo.
Meeru Dhalwala tells us how Indian cuisine is more than butter chicken. Host: Gloria Tsang, RD Guest: Meeru Dhalwala In celebration of May being Asian … Beyond Butter Chicken: What Real Indian Cuisine is Truly About – Podcast Read More »