Teekha Chaska, you beauty!

Spices. While one might think of it trivially owing to the fact that it’s so omnipresent, let us tell you spices have a lot to do with shaping the culinary maps. Dukkah, Peri Peri, All Spice, 5 Spice, Garam Masala, East Indian Masala, Chinese Spice: they are so quintessential to the culture and the country they belong to that it’s difficult to think food without the inclusion of the same. As a matter of fact we would go as far as to tell you that Spices define a cuisine and a country, and if it’s not for these lovely spices we would all be eating the same food. Thank you spice gods for blessing us with flavors and giving us taste buds.

Spiced Eureka

So where is all the spice word leading to? Well, at Faasos we treat spices with respect and thankfully had our moment of Spice-Eureka too! If you have been eating Faasos, you’ll know all about this. But just in case you haven’t, we are talking about Teekha Chaska – a spice that Faasos is known for. Plus, we will decode the taste and give you a fabulous recipe too that uses this spice-mix as a rub with lemon zest, salt and pepper. Hop on.

A short Tale of Teekha-Chaska

Aeons ago, we came up with a spice mix that seemed to make even lauki tasty. No, seriously! You’d think we are exaggerating but a sprinkling of it on your worst liked veggies and you’re filled with this sense of gastronomic ecstasy which keeps you going on for more. Like chaat masala or maggi masala, you’d often find yourself having it straight up from the palm of your hand. It’s that sort of addictive.

After a few rounds of classic fail sessions of brain storming, we thought of calling it Teekha Chaska owing to the fact that it adds that spicy roundness to a dish. Ofcourse, in our next lot of orders we packed a few sachets thinking of it as “value add”. Hah! Least did we know that it would eventually be so popular that it would be criminal to not give a sachet out. Fortunately it’s now gone to that “Basic” level in marketing jargon and thankfully so!

Today, we exploit this spice to its full potential: not just as a seasoning but as a rub, and cook out a sweet weeknight dinner that takes less time, looks delish and tastes absolutely smashing.

Teekha Chaska Pan Fried Chicken Recipe

Chicken Breasts with skin: 1, slit every 1”

Lemon Zest: of 1 lemon

Lemon Juice: of 1 lemon

Paprika: 1 tsp

Rosemary: 1 twig

Teekha Chaska Spice Mix: 2tbsp

Salt and pepper to taste

Ginger Garlic paste- 1 tsp

Olive oil {not extravirgin}: 1 tbsp


Veggies of your choice: I used cherry tomatoes, bell peppers, Bokchoy and potatoes. Roasted them with salt, pepper and olive oil.


Wash the chicken and pat dry. With a sharp knife slit at 1” intervals. This is for the rub to go inside of the chicken.

Next, mix salt, pepper, teekha chaska, lemon zest, paprika in a bowl. Rub the chicken thoroughly and evenly: you could also take some rub and stuff the slits with it for the flavor to be thorough.

In a pan, add oil and add ginger garlic paste. This is just to flavor the pan, you do not need to cook it. Now add the chicken and cook both sides on high heat until the skin turns golden. Now cover and cook for 10 minutes under low heat to seal the juices.

Rest for a while before you serve

Garnishing Options:

Sprinkle a bit of teekha chaska and add a sprig of parsley.  



P.S: Want a bottle? Write to us and we will send you a bottle of!

From Diaries: 3 great cocktails you can make with Faasos Swig

Now, those of you know Faasos from its start, you’d know how Swig debuted one day in our humble life and quickly became the rockstar of Faasos. Made in-house, and available in 2 very desi flavours- Jeera Masala & Green apple- swig was swug {read chugged} with every order and by far remains as one of our best selling crop. Ah, come on! You all know about Swig now, don’t you? But hear hear: do you know our Swig is also the perfect mixer for some great summer cocktails?

Because the Sun’s high and the sweltering heat is getting us low, we thought of pulling out our carefully-kept-away recipe book and share with you all these 3 summer cocktails that you can make with Swig. Ah, you know, in our hay days, we used to be experimental and active enough to serve the house, and can we tell you that they taste amazing.

Steve in a Glass

We are very cryptic. We enjoy puns and sarcasms and layered conversations with a good glass of cocktail {yes, yes, transferred epithet into play} So when we came up with this amazing cocktail with our Green Apple swig, we thought of calling it Apple Bomb. Ofcourse, you can now get the correlation! I-people might just guess the ingredient right from the name!

Recipe For Steve In A Glass

1 ½ oz Mandarin Vodka {Or any citrus vodka}

½ oz peach schnapps

Faasos Green Apple Swig

Crushed Ice

Fill a glass with crushed ice, add mandarin vodka and peach schapps. Top it with Faasos Swig Green Apple. Serve.

Steve in a glass (1)

Spice Punch

This recipe is one of our absolute favourite. Tangy, with a fresh burst of flavour and so very refreshing, our spice punch has been the life of our in house parties. Believe us you, this cocktail can make the most tired soul fly.

Recipe For Spice Punch

1¼ oz vodka

12 oz Faasos Jeera Masala Swig

1 lemon, juiced


Pour Ice in a glass, top with vodka, add Faasos Swig Jeera Masala and add lemon juice. Stir and serve.

Spice Punch

Intense Summer Cocktail

This brewed in one of our late night rendezvous- much like how Faasos came into being. A little heady on the Indian spices with green mangoes and mint, but we like it as is, specially in the summers!

Intense Summer Cocktail

Fresh mint: 20-30

Raw Mango, crush: 4 tbsp

Faasos Jeera Masala: 2 cups

Lemon: seeded and sliced

Rock Salt

Cruched Ice

In a glass muddle some mint and lemon slice. Add mango crush and rock salt to it. Add crushed ice and top it with Faasos Swig Jeera Masala. Stir and serve chilled.

Intense Summer Cocktail

P.S: if you have tried our swig as a mixer, come and let us know.  We’ll be happy to share it on our blog.

The curious case of Odd-Even orders

What are the odds that a copy boy {not from the Mark Knopfler song} will once chance upon a crucial aspect of user behavior that will change the history of Faasos in Delhi? Surely, none. But what happened was clearly unexpected. As we approach the realm of the supernatural {yes, sun-sunny and all that} to understand the true reason for such a shift, considering our ace data boys have failed to explain the same, here’s to you a cathartic account of how this oddity started.

On a sunny morning in Delhi, our delivery boys opened our kitchens, expecting a day just like any other. But tell you what? This was not an ordinary day. This was a day that will later determine our entire Delhi strategy. According to Vikas Rai, one of our store boys in NCR, “Subeh se hi Paneer Pasanda, Dal Makhani aur Paneer biryani ka order aa raha tha. Samajh mein nahi aya kya hua. Shaam tak jab sirf yehi teen cheez repeat hua, humlog manager ko bola” They were clearly not expecting an outpour of over 1200 orders only for our paneer pasanda meals, dal makhani meals and biryanis – all veg variants. It was an odd day! Literally.

Thinking of it as a mere and funny fluke, we slept over it, ga ga over the popularity of our veg meals and looked forward to a surge the next day. To our surprise – and a familiar whiplash was felt deep within our intestines – when we received the report that from morning 9:30 A.M  to night 11:00 P.M that all we served in Delhi, on that particular day, was Chicken Rogan Josh meals, Non-veg sliders and executive Chicken Biryanis. Of course, the manager(s) called us this time to ask if it there was some promotional activity going on, to which we had no answers. We closed a 5 hour meeting weighing possibilities and closed in on “let’s watch the week”

But was this happening in Gurgaon? And neighbouring places?

Nope! No signs of an apocalyptic mass food deciding syndrome. When we spoke to a fellow ex-army man who also happens to be one of our well wishers, he said it’s definitely a “saazish” from an enemy country, and they are testing the virus from the capital. Virus? Mr. Ramnath, a pious man suggested that it’s all the doings of God who now wants to ban eating non-veg with this strange disease. The only valid explanation that we got by far is from Bae-Jaan paniwala who suggested that it might be the alignment of Mercury and Pluto directly over Delhi.

But why is this happening?

God knows what affected the entire Delhi populace to collectively decide the days they’d like to eat vegetarian and days when they’d like to binge on some real protein {know what we mean?} We tried to establish a connection. Find a relation to this mass decision of self control and binge but in vain. Days on we witnessed a strange anomaly and so much so that the anomaly turned into routine. A historian we spoke to recently finds its cause back to the Roman age where food was rationed. It’s probably only normal for the slaved genes to resurface. But why Delhi?

Considering this trend started from April 15, we are assuming on odd days our paneer pasanda meals, Daal makhani meals and veg biryanis are Delhi’s preferred choice of food while Chicken Roghan Josh meals, non-veg sliders and Chicken Biryanis are what’s tingling their tastebuds on days that are numerically even.

Optimus Prime, Save us

To spook things out further, we are seeing an abnormal rise of chocolate fantasy on days that are numerically prime. You know..numbers that can be divided by themselves and 1 alone? Maybe because they don’t want to really share (read: divide) the desserts between anyone but them alone! Keep watching this space for more ; for all we know we may find that Swig becomes the default choice during Dry Days !


Let’s get Social

Jaideep CEO

Social is omnipresent. Social media have had some irreversible impact on our lives, both professional and personal.

Startup is the hottest buzz word in the market place today. Known for being agile, innovative and flexible to adapt; spreading brand awareness is their primary goal. Marrying the two (Start ups & Social media) has the potential to have overwhelming effect on startups which will enable them to differentiate themselves from large organization. In fact, social media sites such as Facebook, Twitter, Linked In etc. are crucial for brand awareness, customer acquisition, lead generation and content distribution strategy for business. However, startups and new ventures today are still struggling to understand how to maximize it potential to the fullest.

Why go Social:

There are several elements which reiterate the need for social media and how to use it effectively. I have classified them into two segments – External factors & Internal factors.

External factors

These highlight consumer’s perspective.


Customers today do not want just a good and responsive service; instead they want to be treated like individuals. They want every experience with a brand to be new and enriching and often tailored to meet their expectations.

With in-depth targeting, platforms like facebook, twitter enables brands to communicate personalized and well crafted content basis interests levels of consumers.


With the advent of digital marketing, social media has now become one of the best platforms for targeted brand communication. However brands need to understand which key metrics need to be gauged while developing social media strategy. Utilizing this data to understand and anticipate consumer behavior is vital.  For example, ROI need not be solely seen in perspective of Cost of Acquisition (CAC) per customer but needs to be clubbed with the Life Time Value that the customer will generate for the brand.

Loyalty structures & Participation

Customers are no longer loyal to a brand but to what a brand stands for. They are ready to experiment and connect with a brand that shares their belief. Social media enables brands to communicate what the brand signifies, which will attract likeminded individuals and create brand loyalty over a period of time. E.g. If you as brand support ‘Free Basic’; chance are that people supporting the cause will to cling to you.

Internal factors: These highlight business perspective

Developing a social media strategy

A seasoned marketer understands the importance of a crafting a detailed social media strategy at the onset. Even before narrowing down on the channels to be used, it is important to build a strategy with specific outcomes that will ensure focused communication over a period of time.

Determine what your brand wants to stand for and build you strategy around it. It could be very classy, official approach or it could be more quirky and relaxed. Adopt a tone that is consistent with the culture of the brand and be uniform across all channels.

Setting the scene

Once your strategy is in place, it is important to define your goal. Established goal serves as a springboard from which you can implement your strategy in a smoother manner. It gives a clearer over-arching vision which keeps you focused and motivated in the required direction. Usually for a business, goal could be any of the following:

  • Social media as business enabler
  • Brand visibility & awareness
  • Acquiring new customers

Once you know exactly what you want to achieve, you can identify how exactly you can achieve it, and underpin your strategy with actions that will really resonate with potential customers.

Social listening

The need to understand what is working for your brand is extremely crucial. With limited resources, the most effective way is through thorough social listening. Gaining an insight into where and how your competitors are enjoying social media successes and struggles, as well as conducting an audit of your own, is the best way to understand both your position in the market, and your target audience. Monitoring competition on various factors such as how are they engaging with consumers, what platforms are they using etc. and using this to benchmark yourself against them is crucial.

Social listening also enables you to understand the needs and interests of your potential customers. The more you know about your consumer the easier it is to develop communication that will resonate with them. It also helps you to target them with specific deals or offers, engage them in meaningful conversation, and post content that is most likely to engage them.

Basis these three elements you can optimize you social media strategy.

Developing a Content Strategy

Even the most well-intentioned social media strategy will fall apart if it isn’t underpinned by carefully considered, well-crafted content. Content is what adds substance to social media, and the best part is that you’ve already begun to devise your content strategy, whether you realized it or not!

Through social listening, you have ascertained what content is most effective for engaging your target audience, the content that is most effective for your competitors and the content which your organization would like to showcase on a public platform.

Depending on your strategy – overall & content, approach, and goals; you should be able to determine which social media platforms are right for your startup. Widely used platforms available today are Facebook, Twitter, Instagram, Pinterest, Linked In, You Tube and Google.

Simply put, social media is a digital storefront for a brand and it is extremely crucial to put your best face forward. Remember to be human. Organizations that do so are most successful and are able to build the strongest bond.

– Jaydeep Barman, Co-Founder & CEO, Faasos

What India feasts on Holi!

Welcome to our theatre. Ah, well the world’s a stage and all that jazz can be saved for some other times when the leaves and souls are old. For now, both are looking a shade of rainbow! Yes, it’s almost Holi and our hearts are full of happy colours.  

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For those of you who don’t know what Holi is: It’s the festival of colours. It’s a festival to celebrate the onset of spring and the fading away of winter, which is symbolized by the many colours that the festival accompanies. But then again, Holi is happily wasting your white clothes for love and togetherness. Holi is the permission to drink bhang that one day. Holi is sleeping with colour in your hair but colourful dream in your eyes. After Diwali, Holi is the happiest festival.  

Still can’t visualize? Well, think of it as la tomatina but without the wastage of tomatoes, and with colours. Being a traditional festival, it comes with its fair share of facts and history, but that’s not what we are going to talk about here today. Because? Wikipedia exists! What we are really going to tell you today is about an array of traditional sweets that India celebrates Holi with; sweets without which this festival is incomplete: some of them are boozy, and you have been warned. But before that, here’s a sneek peak at our handpicked collection this holi!

And now to 5 most quintessential sweettreats that define this colourful festival we all so love!


Thandai: Oh you cannot have Holi without thandai. Thandai is to Holi what Rumcake is to christmas. It’s quintessential! A sweet drink that’s prepared with milk and rich dry fruits, the surprise element or elements in this heavy heady mix of liquid sweet come in the form of fennel which cuts through the flavour with its Anise-y undertones, cardamom which lends richness, saffron which lends flavours and colour and pepper that cleanses your palate- making it absolutely addictive. Oh well, this is the clean version! 

Also, if you are lactose intolerant, try this amazing dairy free version too!



Double Ka Meetha: From the city of charminar comes this charming dessert: Double ka meetha which is a bread pudding made with fried bread slices soaked in hot spiced milk. Typical to Hyderabad, Telangana, Double Ka Meetha is generally served at special occasions and you could tell by its smell that it’s one heaven of a dessert



Malpua: Coming all the way from Rajasthan, this Indian pancake soaked in saffron-sugar syrup simply captivates you by the tastebuds. There is a dry version and a wet version; there is also a version which has khoya or dried milk solids in it and the other which has coconut stuffing. Tell you what? Everybit, every variety is delicious.

Bhaang: Surely we saved the best for last. Bhaang is an intoxicating sweet drink which is mostly made with cannabis leaf paste & milk, but recipes with poppy seeds and watermelon seeds are also known to exist. Typically, bhaang is made to a fine paste along with dry fruits and is mixed with milk and sugar in an urn. The trick is to place a copper coin in the bottom.

But then if this is way too heavy for you, our chocolate fantasy with a dollop of cream and whiskey wouldn’t be a bad way celebrate this fest of flavours and colors. Did you try our chocolate fantasy yet? They say it’s got all the punch of being a modern tradition.

Celebrating Women Of Food



To every woman whose ever been thwarted only to rise up and take over, here’s wishing you a very happy women’s day. My name is Rukmini, I blog at Trumatter and today we will celebrate a few good women who’re taking the heat, the burns, the fire, the abuse, the humiliation and sleeping in a closet in the unforgiving, demanding space of a commercial kitchen. They are gutting trout, cleaning gills and tossing the innards. They are carrying cakes weighing 80 pounds, working day in and out, crying out the back door. They are sweating, they are line boys and they are chefs. The kitchen doesn’t discriminate who’s cooking and so shouldn’t we.

It’s ingrained in our head you know. Through times and incessant creative drilling, an image of a chef has been planted in our head. It is that of a plump man with a wide stretched smile, pointy moustache and a slouching chef’s hat leading you to the restaurant. Like many a lathering of butter has gone into making his face a happy plump one. Like lard or nothing!

Believe me you that women are sharing the kitchen space with equal fervour and in equal numbers as men: just that often in the game of slicing and dicing in whose to receive the culinary fame, men still dart ahead in this game. But its time.

Chefs, and women at that, tease curiosity and these women have stormed into the male bastion and made a mark in an arena that’s predominantly tread by men. What a privilege it is to bring to you all a these wonderful Indian Lady chefs who are racing it like Marco & a few snippets of best women chefs whom our ace food bloggers thoroughly admire.


Ritu Dalmia, Diva, Delhi: Co-owner of the popular restaurant Diva (in New Delhi), Ritu Dalmia’s love affair with Italian food during her travels to Italy as a teenager fuelled a love so strong that it went onto make her one of India’s best recognised faces in the culinary world. With two shows ‘Italian Khana,’ and ‘Travelling Diva’ under her belt, Ritu also launched Depot 29, in Safdarjung Enclave last year., should you feel like visiting her shrine. Imagesource


Madhu Krishnan, ITC Grand Maratha: A woman who does magic with food, Madhu was specially credited for her contribution to the West View, ITC Maurya which opened in 1996. She moved on to ITC Grand Maratha where she did her magic once again to make it one of hotspots of great food. Her biggest contribution to the Indian Culinary scene is perhaps introducing ingredients like scallops, cheeses, olives and Parma ham, which are lightly cooked. In a time where raw and uncooked was believed to be flawed, she broke the notion with her delicious rare menu. Imagesource

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Kamini Jha, The Oberoi: You thought a woman should be a pastry chef right? Here she is in an eternal duel with the tandoor. Kamini is the chief chef of The Oberoi and is famous for her Tandoori style of cooking which has been turning heads. But why Tandoori? “The day I decided to become a chef I wanted to delve in Indian cuisine-for its diversity,” she says. Source


Madhumita Mohanta, Caridges: A bully at school, a renegade foodie and an ace chef at large now- Modhumita has worked in Singapore, Bahrain and Kuwait before she joined Claridges. And she echoes our feeling that for women commercial kitchen and chef as a woman’s career choice was tough: She says,”When I joined the industry in the late ’90s, it was really tough but things have changed now.” Source


Kishi Arora, Foodaholics: Kishi Arora spearheads Foodaholics and is a pastry chef by profession. Trained from the Culinary Instritute of America, Kishi specializes in baking and was awarded the best international scholarship. Having worked in the Four Seasons hotel in California and Singapore, Kishi has now settled to head her own brand. Source

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Veena Arora, The Imperial New Delhi: Working relentlessly for 9 years and still going strong, Veena Arora is the Chef De Cuisine or the Executive Chef at The Spice Route Restaurant in The Imperial New Delhi and she is the epitome of hardwork and dedication. Her work with Thai cuisine lead her to receive the “Best Lady Chef” award at the recent National Tourism Awards. Source


Nita Nagaraj, Corporate Chef, Jaypee Hotels: “I hated it in the first month and was ready to quit, may be because the actual action hadn’t started.” Well, if one of the most eminent corporate chefs in the country feels like this, imagine how gruelling it must be out there. But she is 55 {a little more than that now} and she is killing it. Source


Manisha Bhasin, Senior Exec Chef, ITC Maurya: Manisha Bhasin has 24 years to back her and she is confident, level headed and outright gregarious. One of the finest chefs in the country and one who’se served President Obama, Manisha Bhasin looks up to Chef Bill Galanger for inspiration. Source

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Nazneen Nikhat, ITC Sheraton: A petite one of 5 ft but look at the burden she carries on her shoulder. She carries the weight of the entire bakeru and confectionary at Sheraton on her shoulders, completing Atlas tasks one baked goods at a time. Leading a team of 8, Nazneen is only 28 and has already made us much proud. Source

And to bring this happy blog to a fitting end, here’s a sneakpeek into what our favourite {and famous} food bloggers have to say about that 1 Lady Chef in their life whose proven to be of tremendous significance and influence.

“For me the best woman chef is my Nani who is no more and that space is now taken by my mom. In fact for people to believe that I mean what I say I made her open a small business within my company Foodaholics. – Kishi Arora, Chef, Foodaholics

Follow her on Twitter: @kishiarora

On Facebook: Foodaholics

I have too many favourite women chefs, but my absolute favourites would be Madhur Jaffrey & Christina Tosi. Jaffrey for her breakthrough work with Indian cuisine abroad and taking it beyond chicken tikka masala. On the other extreme is Christina Tosi of Milk Bar with her quirky take on desserts, and also the one who triggered off the ‘naked cake’ trend. – Tarika Singh

Follow her on Twitter & Instagram – @tarikasingh

Blog: “To the T” 

“Julia Child for my inspiration. My favourite quotes comes from her, inspires me everyday, defines me. Specially this, “Find something you’re passionate about and keep tremendously interested in it.”” –  Deeba Rajpal

Follow her On twitter & Instagram: @vindee & @passionateaboutbaking

Website: Passionate About Baking


10 Best Things To Eat In Bengaluru


We’ve heard it’s been raining incessantly in Bengaluru or Bangalore, and what better thing to do on a rainy day than to curl up in a blanket and sip hot chocolate. Right? 100% wrong! When it rains, by all means step out and gorge on this delicious, piping hot food that practically makes the culinary culture of Bengaluru. Here’s our list:


  1. Bun Nippat Masala– A local invention, Bun Nippat Masala is Bangalore’s favorite street chat. Made with onions, carrots, nippat and loads of masala between two buns, this dish is a must-try specialty from Bangalore.
  2. Momos– Steamed or fried, veg or chicken, momos have always been on the top of the favorites list for Bangaloreans. You’ll find them in any restaurant, by the street side and in college canteens. With a major part of the North-Eastern crowd of India having moved to Bangalore, the city gets to explore a huge variety of food items from that part of the country. Momo is essentially a type of a dumpling native to Tibet, filled with vegetables or meat and served with spicy chilli garlic sauce.
    The best momos around the town can be found on the streets. You can also try our rich delicious momos on the Faasos app, we bet we won’t disappoint.
  3. Idly Vada, Mysore Masala Dosa, Kesari Bhath– Be it summer or winter, the Bangalorean taste bud never find it wanting. If you are in Bangalore, get yourselves to a local restaurant and order for a delicious plate of Idly Vada which is served in a tangy hot Sambhar. Unless, of course, you are a rice person, then Kesari Bhath- an aromatic sweet rice made with dry fruits – will leave you asking for more. To round the southern palate off, you can also opt for a Mysore Masala Dosa which has always been a Bangalore favorite! Filled with mashed potatoes & vegetables, which are cooked with a heady mix of spices, this makes for a healthy, filling meal.7
  4. Biryani– Being a metropolitan city, Bangalore is home to a plethora of cuisines, especially the ones from neighboring states. Ambur Biryani, Hyderabadi Biryani or simply the most loved Shaadi Ki Biryani- they are all worth a try.
  5. All-American Cheese Burger- If you really want to have fast food the way it should be had, Bangalore is your place. Believe it or not, the All-American Cheese Burger, mainly found at one of the most famous restaurant chains- Truffles- has made it seamlessly to the best grabs in Bangalore irrespective of such an occidental name. Did someone talk of intolerance in India?
  6. Pancakes and Waffles– While in Mumbai we have to look up for special pancake and waffle corners, in Bengaluru it’s ubiquitous. What’s more interesting is seeing a rapid increase of modern taste in the crowd that is young, wild and free, and always willing to accept changes and new things, when it comes to Food and Bangalore. This city witnesses few of the best dessertaries in the country and we insist on overdosing on sugar for sure! Atleast in this city!

We will come back next Thursday with top 5 in Mumbai. Meanwhile should you think you have an eatery in mind which is outright brilliant and we have missed it, tell us! Happy day.

An Indian Mithai Tale


The festival of lights, joy and sharing happiness is here, and what better way to send you our greetings than to make the festive food available for you, at your doorstep! We’re back after a short pause, and this Diwali, we bring to you some of the most scrumptious Indian sweets and desserts that you can munch upon!

Here’s a list of sweets that we feel you need to get your hands on and cannot be missed, this festive season!

Gujiya- A specialty of Diwali, it is a deep fried sweet snack, mainly prepared in parts of North India. Made with love and a filling of coconut and jiggery, this sweet batter is dipped and fried in sugar syrup

Basundi- A specialty of Maharashtra, Gujrat and Karnataka, it is sweetened dense milk made by boiling milk on low heat. A perfect confectionary for the winter, it is also known as Rabdi in North India.

Ghevar- A sweet that distinctively hails from Rajasthan, Ghevar is mainly prepared with Khoya having variants including plain Ghevar, Mawa Ghevar, Malai Ghevar.


Imarti and Jalebi- Imarti or Jhangri is a dessert well known in North India and is made by deep frying the batter of urad flour forming a circular flower shape and soaked in sugar syrup.
Most popular during the festive season is Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, the Middle East and Africa.

Halva- Halva refers to many types of dense, sweet confections, served across South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly. Types- doodhi halva, gaajar halva, moong dal halva, beetroot halva, pumpkin halva, aloo halva, sooji halva, fruit halva, dates halva and many more.

Modak- An all-time favorite, A modak is a sweet dumpling popular in Western, eastern and Southern India. It is called modak in Marathi, Oriya and Konkani as well as Gujarati language, Kozhakkatta in Malayalam, modhaka or kadubu in Kannada, modhakam orkozhakkattai in Tamil, and kudumu in Telugu. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee. Modaks have a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favorite food.


Mysore Pak- Mysore pak was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV, by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When asked its name, Madappa having had nothing in mind, simply called it the ‘Mysore pak’. Pak (or paka, more precisely), in Sanskrit and other Indian vernaculars, means sweet. It is traditionally served in weddings and other festivals of southern India.

Malpua- Malpua is a pancake served as a dessert or a snack, popular in India and Bangladesh. It is also served to Jagannath in his Sakala Dhupa (morning food served to the lord). During Paush Sankranti, Malpuas are prepared in Bengali homes. Malpuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi and Diwali. The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot. The Bihari version of this dish has sugar added to the batter prior to frying, while the method prevalent in Odisha has the fritters dipped in syrup after they are fried. Malpua is popular in Bangladesh, Odisha, West Bengal and Maharashtra and Nepal where it is served during festivals along with other sweets.

Phirni- Phirni is an easy traditional Indian rice pudding like dessert. Phirni / Firni is prepared with full cream milk, basmati rice and sugar as main ingredients. The cooked rice milk mixture is poured into small earthern clay pots garnish with mixed nuts and edible silver leaf. Phirni or Firni is made for festivals like Holi, Diwali and Ramzan.

Ras Malai- Ras malai consists of sugary white cream, or yellow-colored (flattened) balls of chhana soaked in malai (clotted cream) flavored with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, molded into balls, and dropped into simmering milk cream. Ras malai is believed to have originated in West Bengal and was invented by K.C. Das in the year 1930. It is one of the most famous desserts in that region.

May the festival of lights bring love, joy and power to all your lives. Until next time, do not forget to eat good food and stay healthy.




Nasi Goreng Recipe


Well hello! How have you been cooking and answering #AajKhaneMeinKyaHai? It’s been a while we did a food post here in WGYF and today seems like the most perfect day to be back with a recipe. Navratri has reached it’s 8th day {which might mean some of us are craving non-veg food}, Durga Puja {or atleast the main days} has just began and we couldn’t not celebrate all this festivity with a good recipe or two.

Last evening, we barged into the Faasos kitchen and whipped up a quick and easy Nasi Goreng with Chef. Sameer, and pardon us for beating our own drums but it was very good. Nasi Goreng {much as it sounds foreign and complicated} is in reality fried rice. That’s what its called in Indonesian and Malay and can refer to anything within the range of pre-cooked rice tossed with chicken to a complete meal of stir fired rice spiced with sweet soy (kecap manis) onions, garlic, tamarind and chilli, topped with egg, chicken and/or prawns. The egg is typically fried sunny side up but we’ve had people fry it both sides too. So not really obsessing on the presentation but more on the ingredients 🙂

Now, when we speak about Nasi Goreng, there is also one more version of it which is very popular across Indonesia. Other than using chicken and egg or both, this version adds in ikan asin or salted dried fish which gives it it’s typical flavor.

But whatever maybe the version, and whatever maybe the place- whether from a tin plate, roadside or in a speck less porcelain in a pan Asian Michelin studded restaurant- Nasi Goreng is one dish yo must eat before you die. Thankfully, with our recipe you can be Nasi Goreng literate a lot before you kiss the ground!

Chef Sameer

Here you go!



























INDONESIAN SATAY- Served With Nasi Goreng Rice

















Serve with sunny side up egg and preferably piping hot.


We Know Our Rice: Types of Rice in India!


Welcome to WGYF! How have you been cruising this journey called life- hell, yeah it’s a whole lot smooth thanks to good food- and what have you been cooking? Ya, ya, it sounds a lot like TGIF and trust us it’s almost Friday everyday in our office- thanks to the industry we work in. All week, this week, we’re experimenting with heavy fall flavors (think pumpkin, zucchini, beetroot paired with nutmeg, cinnamon, rosemary, red wine and such) and types of rice: Blimey, there are about 125 rice varieties in India and we felt like a deer in a headlight trying to pick 10 that goes with our menu.

Now of course, you’ll ask us what difference does it make what rice you are using as long as you cook it properly, right? Right? Well, not right. Your choice of rice has a lot to do with the flavor of a dish and just any rice will not do. For example, for a good risotto one absolutely must use Arborio rice. Can you use Basmati? Well, no you cannot because starchy rice is a prerequisite for a nice, creamy risotto and the starch present in Arborio help bind the ingredients into a creamy, thick, cheesy dish. But that said, you can use Basmati for Risotto but only you’ll have to cook it longer to release as much starch.

To add, a good risotto should be creamy and not chalky. There should be a good bite to the rice but it shouldn’t be undercooked. Arborio handles the criteria well. Similarly, a starchy, gooey rice will not work for Biryani which demands rice to not stick to one another. Actually, you know what? If cooking was this easy, we would have had 5 michelin stars by now. It’s not. Atleast we know our rice 😉


Here’s a quick snapshot of the best kind of rice found in India, it’s respective state and what you can use it for: 

Shalimar Rice

Shalimar Rice is a type of Basmati Rice typically grown in and exported to the world from Jammu and Kashmir. Non-starchy, sensitive and fragrant, Shalimar Rice is perfect for making Pilafs and Biryani.

Red Rice– A rice known for its nutty flavor and high nutritional value, Red Rice is best grown in Himalayas and is quintessential to Himachali cuisine. Don’t be confused: Himachali cuisine is not Punjabi cuisine and offers a range of delicious dishes like meethe chawal!

Surti Kolam– Grown in Gujarat, Surti kolam is a fine rice for everyday use. If rice is your staple- yes, bongs and kerala people- you can try Surti Kolam and see the difference in taste. Surti Kolam also increases in volume when you cook!

Ambemohar Rice– If you thought Maharashtra only produced mangoes, oranges and jowar- let us tell you, it produces one of the most beautiful varities of rice you’ll fine: Ambe means mango and Mohar means seeds/blossoms. Clearly, as you can imagine, this rare rice smells a lot like mango blossoms. Yum! While it’s generally used as is with tasty fish curries in the konkan region, we are thinking a mango inspired rice pudding with this rice will be a winner.

Matta Rice– A produce of Kerala, this rice is robust and earthy. It’s thick and sticky and is perfect for fermentation with urad daal for making idlies, appams and uttapams. In fact, you will not get the same consistency in Idli with any other rice but Matta.

Spicy Stuffed Chicken Meal for One

Malbhog Rice– Assam is one of the largest producers of rice in India and Malbhog is the region’s special offering! Although we have not used this rice ever and do not know much about what dishes will it highlight, we are keen to find out.

Govindobhog Rice– Short grain, white, aromatic, sticky and oh-so-fragrant: Govindobhog is what, “I have personally grown up eating”, says our community girl and adds,”I could have it right now with some butter and boiled potatoes. The rice itself lends a sweet buttery flavor to any dish you pair with it”. Specially used to make “Polau” or pilaf, one can tell you are cooking govindobhog rice from miles away, it’s that fragrant. Of course, it has to be really good for that to happen.

Tamil Nadu– Tamil Nadu produces a very fragrant light weight rice called Sona Masoori Rice which goes fabulously with sambhar and chicken. We are yet to explore this!

Did we miss something? Did we miss a variety that you think deserves mention? Tell us! Lets get talking for soon we might ask, “AajKhaneMeinKyaHai” {What’s for food}