DHABA’S FOOD and THE GRAND TRUNK ROAD

In North India, Dhaba’s were traditionally opened to provide for the wearisome Punjabi truckies after a long day of delivering goods. Therefore Dhaba’s were affordable and cosy and they still are up to this date. Here the truckies will eat a typical Punjabi lunch with lassi (sweetened blended yogurt) or masala chai before taking an afternoon nap on bamboo cots known as ‘chaarpai’. With your tummy full of delicious Dhaba food and the smell of rotis fresh from the tandoor all around you, one can’t help the temptation to take a nap…Just a quick one of course! 🙂

 

The exact origins of Dhaba’s is somewhat vague. Some say that the first one popped up on The Grand Trunk Road (an ancient trading route) and others followed across highways throughout the 20^th century to serve the truckies. The GT Road connects Southern Asia with Central Asia. It is a stretch of 2,500 km starting in Chittagong, Bangladesh and ending in Kabul, Afghanistan. The Grand Trunk Road dates all the way back to Buddha’s birth and the rule of the Maurya Empire in the 3^rd century BC! Sher Shah Suri renovated and rebuilt The GT Road and finally completed the road in the 16^th century.

 

While originally used by the truckies, Dhabas have become very popular over the years due to their rustic vibe and delicious authentic Punjabi food. I have just returned from a holiday in Punjab and I totally enjoyed sampling Dhaba food all the way from Jammu and Kashmir to Amritsar and Ludhiana. We also found Dhabas along the treacherous 14 km climb of the mountain Vaishno Devi where I had a plate of steaming, soupy maggie!

 

Typical food found in Dhabas include Rajma Chawal (curried kidney beans and rice), Punjabi Kadhi, Dhaba Chicken, Egg Curry. Yet one of the true joys of a Dhaba in Punjab is savouring Sarson ka Saag (Slow cooked pureed spinach and mustard leaves) and Makki ki Roti (Indian bread made out of maize flour) topped with fresh butter melting in your mouth! 🙂  So if you ever happen to be travelling across North India, make sure you do a pit stop at a Dhaba!

 

See below recipes for some my favourite Dhaba food along with Masala Chai which you can find on my mom’s website –

 

Punjabi egg curry – https://www.merirasoi.co.uk/vegetarian/punjabi-egg-curry/

Tandoori garlic naan – https://www.merirasoi.co.uk/mydiary/tandoori-garlic-naan/

Masala Chai – https://www.merirasoi.co.uk/mydiary/indian-masala-chai/

 

 

 

 

Homemade Tomato and Roasted Red Pepper Soup

This is my mum's special tomato soup. As winters coming soups and 
stews are best to warm you up from the icy wind outside. If you add 
posted red pepper to your soup you get an amazing flavour coming 
through. On top you can add cream and pepper for flavour. It's always nice to have some steamed vegetables on the side like broccoli and 
sweetcorn. One of my personal favourites is steamed broccoli in soya sauce, sesame seeds, garlic and chilli. 

Have a good Sunday everyone!

Pancake Day!

Everybody loves pancakes. But where did these tasty treats come from and when did Pancake Day come around?
 
Pancakes go 30,000 years back! Grinding tools suggest that Stone Age cooks were making flour out of cattails and ferns—which, historians guess was likely mixed with water and baked on a hot rock. The result may have been more akin to a biscuit than the modern pancake but the idea was the same; a cake that has been fried.

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent is the 40 days leading up to Easter this was traditionally a time of fasting and on Shrove Tuesday Anglo-Saxon Christians went to confession and were “shriven” (absolved from their sins). A bell would be rung to call people to the confession. This came to be called the “Pancake Bell” and it is still rung in modern day time.

This is a great way of introducing new fruits to kids. Personally I enjoy raspberries, blueberries, strawberries and bananas on my pancakes. 

Happy Pancake Day and Valentines Day!

Okonomiyaki at Abeno!

Last night I had my first taste of Okonomiyaki at Abeno which is a restaurant near the British museum in London. Okonomiyaki is a Japanese savory pancake with the batter made of cabbage and eggs and a number of other ingredients that you add on the top. The name Okonomiyaki comes from two words. Okonomi meaning what you want or what you like and Yaki meaning grilled or cooked.

Okonomiyaki was invented in Japan during World War 2. It then evolved and became a popular dish after the war. There are two different types of Okonomiyaki – first the Kansai or Osaka in which all the ingredients are mixed into a batter and then cooked. Second, is the Hiroshima style which is when you cook the batter first then add toppings.

We had the Hiroshima style which was cooked at our table. Above the picture is of the non-veg Okonomiyaki with bacon, cheese and fish. The veg one included mushrooms, lotus root and cheese. These were topped with Japanese mayo, BBQ sauce plus seaweed and chilli powder.

Please try something new this September at a restaurant near you or even cook something at home!

Vegetable Paella

This may look like just rice and veggies but it’s delicious! It’s full of nutrition and when we were in Màlaga fresh paella got delivered on our door everyday. This paella probably contains more than your five-a-day.`A sign of a good paella is the rice should be a bit sticky, no liquid at the bottom and it should carry the flavour of meat or vegetables.

Happy holidays!

Chana Chaawal!

Chana Chaawal (chickpea rice) is a traditional Punjabi dish. There are two types of chickpea’s black chickpea and white chickpea. Tonight for dinner is white chickpea’s and rice. Here’s a fun fact for all of you, in India even horses are given chickpea’s! Since most Indians don’t eat meat lentils or pulses such as kidney beans, black – eyed beans and chickpeas are very high in protein. You can make curried black chickpeas and if there are any left the next day you can dry them and eat them with Roti (Indian bread) 

Hope you have got some inspiration to cook delicious food in the summers!

My dads classic!

If you feel like an easy meal don’t just grab something out of the freezer instead make mushroom spaghetti. It’s my dads own made up recipe and it may look a bit plain but it is delicious! Here is how to make it, boil spaghetti adding some olive oil and salt and keep aside. Then saute 500g of mixed forest mushrooms in shallots, garlic and mixed herbs. Add salt and cookuntil the mushrooms start to leave water. Lastly stir in the spaghetti and serve with some grated cheese. So try this recipe it hardly takes any time!

Enjoy Cooking!

Sabudana Vada

Sabudana Vada is a tasty snack made with boiled potatoes, peanuts and sabudana . It’s  a great way to explore some new flavours as made with fresh ingredients  Sabudana Vada is commonly eaten when people are fasting as it is one of the few foods they can eat. Tastes mind blowing accompanied with coriander mint chutney or ketchup.

Sabudana ki Khichdi

Here’s a healthy but simple lunch.   Sabudana ki Khichdi is a mix of sabudana, peanuts and potatoes. It is a common meal made in our household and I love it as a snack or even for meals .Sabudana ki Khichdi is my absolute fav! It tastes superb served with coriander chutney. Coriander chutney can be put on bread and can also be mixed with other meals.

Happy New Year Everyone!

My first blog!

My name is Naina and I’m 8 years old. This is my first ever blog. I started a blog because I love eating my mums food and I also think children should eat a healthier and varied diet. Last night my mum cooked Jeera Aloo (spiced baby potatoes) my absolute favourite! It tastes amazing served with Roti (Indian bread).

Merry Christmas and a Happy New Year!