#delhimoments

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#DelhiMoments : Punjabi Festival Lohri Celebrations at BBC (British Broadcasting Corporation) New Delhi, India Bureau

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#DelhiMoments : Enjoying the Epitome of sweet-tooth avalanche Cut-Kiwis soaked in JOLLY RANCHER KIWI STRAWBERRY syrup at #SaadiDilli in #DilliKiSardi after relishing self-cooked piping hot servings of Daal-Khichdi :) (at Mayur Vihar, Delhi)

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#DelhiMoments welcoming new year with Oranges and Kiwis soaked in Orange-Lime Juice. HAPPY NEW(S) YEAR, AHEAD to ONE & ALL, may it be as juicy and as sour & sweet like this FRUITY FUSSION enjoyed in #DelhiKiSardi at #SaadiDilli (y). (at Mayur Vihar, Delhi)

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#DelhiMoments : HB's SPECIALITIES - Signature Dishes cooked by HB today has a combination or rather a fusion of Indo-Oriental Cuisine - it is basically National Food of India and East comprising of Noodles and Rice, but experimented in HB Style finely chopped onions, potatoes, chillies, neem kadi patta sauted in edible oil with spices mixed with Daal-Khichdi, blended with Maggie Noodles sprinkled with finely chopped tomatos while boiling and finally sinful piece of Butter and served with cocktail of Guava and Litchi Juice :) at #SaadiDilli in #DilliKiSardi. (at Mayur Vihar, Delhi)

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#DelhiMoments : Welcome Bhai from IT Capital of Nation - Banguluru to Political Capital of Nation - Dilwaalon Ki Delhi, in and to enjoy #DelhikiSardi :) (y) (at Indra Gandhi International Terminal 3)

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#DelhiMoments : HBs SPECIALITIES - Signature dishes cooked by HB today has Alu-Pyaaz waali Tadka Daal sauted in garlic-onion-green chillies, dry spice powders and smeared with tomatos, butter and fenugreek to be served with plain boiled rice and Curd (Yogurt) in #RainyNights. Enjoying hot piped my experiments with art of culinary, once again finally audited over telecom 1,200 kms away from Rajkot by Jahnvi Mehta. (at Mayur Vihar, Delhi)

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#DelhiMoments : HBs SPECIALITIES - Signature Dishes cooked by HB today had Potato-Brinjal-Methi cooked in Besan Flour Sprinkle with fermented Curd giving takda of Onion-Garlic sauted in Groundnut Oil, again as guided from 1,200 kilometers away on Telecon from Rajkot by Jahnvi Mehta. Served piping hot with Cheese Garlic Bread roasted in Butter, Hot Gulab Jamuns and Toofaani Thanda Thums-Up in #DelhiKiSardi. Also some plain boiled rice mixed in veggie gravy after the main-course meal round. (at Mayur Vihar, Delhi)

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#DelhiMoments : आज कुछ तूफानी करते है! Cooked METHI NU AANTIYU (KAATHIAAWAADI CUISINE) fenugreek leaves finely chopped, cooked in Indian chickpea flour with fermented buttermilk giving tadka of finely chopped onions, garlic and green chillies amidst #DelhikiSardi and #OCKHIAlerts. Once again guided over telecon 1,200 kilometers away from Rajkot by Jahnvi Mehta to cook. It is best served with hard millet (bajra) bread smeared with Desi Ghee and green salad, but we had it with Tawa Roti. This is the fourth in series of HBs SPECIALITIES - Signature Dishes cooked by HB. Enjoy :) (at Mayur Vihar, Delhi)