Place two store-bought sweet paan and two scoops of vanilla ice cream in a blender, then blend them.
In a bowl, create a layer of store-bought vanilla ice cream, and on top of that, add dollops of the sweet paan paste. Use a toothpick to create swirls.
Sprinkle flavoured fennel seeds and paan-flavored mukhwas (mouth freshener) over the layer.
I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate.
I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
