1. COVERS
TO RY S I Z ZLI
N
GMANGO
CHEESECAK
E
SizzlingPots™SizzlingPots™
http://www.sizzlingpots.com/mag
Tasty reflections from cities
around the world
City Talks
Illustrated story about a
mom’s fun recipe
Lunch Box Blues
Interactive, dependable, fast, tasty and easy to make
recipes with step by step videos & picturesGo Online
Complete recipes for
that special occasion
Holiday Feast Complimentary
Holiday 2010 issue
MAGAZINE
Discover the romance of Indian food™
Weproudlypresent
Houston’sfirst
Indianfoodmagazine
print+onlineedition
™
3. SizzlingPots™SizzlingPots™
http://www.sizzlingpots.com/mag
Dear readers,
We are proud to present
SizzlingPots™- the magazine that
will let you discover the romance
of Indian food. Join Houston’s first
Indian food magazine as we take you
on a tasteful journey of Indian food,
seamlessly transcending the borders
between the traditional and modern. Our
mission is to bring you delicious cuisines
f r o m all corners of the Indian subcontinent, along
with new interpretations of American favorites and the
cuisines that have influenced America.
Indians have been known to adapt their lifestyles to their
surroundings, while skillfully blending social and culinary
styles from disparate cultures. Just as Indo-Americans
have made their special place in America with their saga of
indomitable courage, perseverance and hard work, similarly
Indian food has also created its own place in mainstream
America. Our Holiday Special issue celebrates the fusion
of Indian and American festivals, by recreating American
holiday favorites with Indian essences: baked chicken
with classic tandoori spices, okra biryani and gravy that
complements the two, green bean casserole and an exotic
spicy soup made from pumpkin - that old American harvest
favorite. I hope your family and friends, both American and
Indian, enjoy the harmonious blend of flavors as much as we
enjoyed creating them.
In the coming issues, besides bringing you dozens of tested
and proven SizzlingPots recipes, we also hope to guide you
to the latest food trends and the Indian food scene in various
parts of the world, including Houston. Don’t forget to visit
us online to join the SizzlingPots online community, and to
experience our interactive video recipes, slide shows and
website. We look forward to your support and participation
in making this magazine a success.
Tastefully yours,
Jyoti Sawant
Editor, Chef and Producer,
SizzlingPots™ Magazine Houston edition
Holiday 2010 issue, December 2010
PG 3
Cover Recipe
Melting Mango Cheesecake
PG 4
Holiday Special
Recipes for a royal feast
PG 12
Tidbits
Street Food
PG 14
The curry
powder myth
PG 9
City Talks
Mumbai
PG 10
Story: Lunch
Box Blues
Contents
PG 15 PG 16
Viewers’’
recipes
Editor’s Note
Editor
• Jyoti Sawant
Writers
• Rachna Bisht-Rawat
• Aditee Rele
• Jyoti Sawant
Other Contributors
• Shruti Mehta
• Dr. Rajesh Menon
Reviewers
• Rachna Bisht-Rawat
• Kruthika
TIPS &
TRICKS
Complimentary Holiday 2010 issue
Advertisers
Reach out to a wide and diverse audience
through this richly designed magazine. Email
visualomics@gmail.com to advertise in future
issues or for other queries. Page 1
4. Handicrafts
Brass Statues
Wood Statues
Hindu Deities
Temples
One Gram Gold
Fashion Jewelry
Marble carvings
Silver Items
Wedding Items
Wall hangings
Home Decor
Indian Furniture
Visit our showroom at 5901 Hillcroft, Suite C4, Houston or call 713-435-0007
Order online at http://www.shopnamaste.com
NamasteBring India Home to You
Discoverhiddentreasures
intheheartofHouston
13155 Westheimer Road@ Synott, Houston, TX, 77077
Completely new and renovated with
marvelous furniture, wooden paneled
walls, and culturally fascinating decor,
Gourmet India is guaranteed to be a hit,
whetherforafamilyoccasionorabusiness
affair. Gourmet India offers a sophisticated
andattractiveatmospherewithabriskand
friendlyservicetomeetyoureveryneed.
Tel: 281-493-5435
The Passage to Culinary Delight!
http://www.gourmetindiahouston.com
Gourmetrestaurantwith
culinaryfinesseinIndiancuisine
Fullyequippedbar
Event,party,weddingand
banquetcateringservices.
Licensedandauthorizedforoutdoorcateringatall
majorhotelsinHoustonandnearbyareas
5. Online at http://www.sizzlingpots.com/mag
Did you know...
It is said that just one cup of
yogurt contains about 45%
of your daily calcium needs,
plus other key nutrients like
protein, potassium, iodine
and B vitamin.
A study1
also found that
the consumption of low-
fat yoghurt can promote
weight loss.
1InternationalJournalofObesity(11January2005)
To make the yogurt cheese just put plain
yogurt in a large sieve and let it drain on
a vessel for 12 hours or overnight in the
refrigerator and then use the thick cheese
left on the sieve for this recipe.
Ingredients
• 1 cup graham cracker crumbs (30 cook-
ies)
• 5 Tbsp. butter, melted
• 1 15oz. can mango pulp or 2 medium
ripe mangoes, stoned, peeled and diced
• 1 12oz. can sweetened condensed milk
• 2 cups, low fat hung yogurt cheese.
• 2 packet gelatin or 3 Tbsp. agar-agar dis-
solved in 3 Tbsp. of hot steaming water
• 1 packet orange flavored fruit jelly
• 4 to 5 canned or fresh cherries, for
garnishing(optional)
Preparation
• Pre heat your oven at 375°F.
• Combine cracker crumbs and melted
butter with a fork until evenly moistened.
• Put the cookie mix in a pre-greased 9” x
3” spring pan. Press mixture firmly onto
bottom of the pan.
• Bake the mixture in the oven at 375°F
for 10 minutes. Remove and let it cool.
• In a blender add mango pulp, condensed
milk, yogurt cheese and gelatin water,
blend everything well to give a smooth
mixture.
• Pour mango mixture in the spring pan on
top of the crust and smoothen it out with
a frosting spatula.
• Cover the spring pan with a foil
Check out what our
viewers had to say about
the recipes on the www.
sizzlingpots.com website
Fish Masala Curry
Had made this the other
day and turned out really
awesome!!! Always felt
fish curry to be something
complicated as didn’t know any
measures for tamarind sauce
etc, but this one is simple and
super to taste!!!
-Anuja from UK
Honey Glazed Eggless
Carrot Cake
The recipe is amazing and so
easy, the cake’s so yummie and
seems nutritious too. We just
loved it (me and my hubby),
Thanx!!
-Natasha
Paneer Tikka
Jo you have made this look
so easy in your video. I have
some vegetarian guests
coming over next Saturday.
This is definitely on my
menu. Thanks!
-Smita from Mumbai, India
Mango Cheesecake
I have tasted this one, made
by the chef, herself!! It’s
yummilicious!!:))!!
-Pranita from Houston,USA
Mango Cheesecake
Tried and tested to perfection, this delightfully light cheesecake is easy to
make and gives absolutely delicious results. Substitute mango with any
other fruit for your own exotic combination.
and refrigerate it for 12 hours until
completely set.
• Make fruit jelly as per packet directions.
• Now remove the set cheese cake from
the refrigerator and pour the prepared
orange liquid jelly on the cheese cake
evenly.
• Once again let it set in the refrigerator
for about an hour.
• Run wet tip of a thin knife around the
cheesecake edge to prevent it from
cracking on the sides. Now remove the
cheese cake from the spring pan and
garnish it with fresh cherries. Serve
cool.
Email your suggestions
and comments to
feedback@sizzlingpots.com
Viewers’ Comments
Article & Recipes by Jyoti Sawant
Photographs by Jyoti Sawant
Article & Recipes by Jyoti Sawant
Photographs by Jyoti Sawant
COVER
FEATU
RE
Page 3
6. As the festivities of the holiday
season begin, each of us tries
our best to do something special for
our friends, family and loved ones.
This could mean finding that special
gift or even cooking an extra-special
meal, a simple gesture that gives a
unique and personal touch of love to
this festive occasion. This season is
dear to all of us here in America. The
traditionalwesternlifestyleinfluences
every aspect of our daily life and our
food is no different. In this magazine
youwillfindAmericandishesadapted
skillfully to our everyday tastes. Yet
the food we create always has some
distinct Indian touch that will remind
us of our origins and traditions.
Soforthisholidayseason,Ihavecrafted
a six dish menu that you can easily
create.Justfollowthesimpledirections
givenintheserecipestocreateyourown
specialHolidayfeastforyourfamilyand
friends and jingle in some extra love
andlaughter.
Holiday feast recipes
1. Tandoori Style Roasted Chicken
A perfectly roasted chicken marinated
with exotic spices and creamy yogurt,
smeared with some ghee and finished
in a tandoori style.
2. Gravy
This delicious gravy made from
chicken stock and vegetables
perfectly complements the tandoori
chicken.
3. Okra Biryani
We have heard and tried many
different types of biryani, but here
is an exotic creation that is sure to
become a tasty favorite.
4. Hearty Pumpkin Soup
A perfect way to celebrate the winter
season, this hot and spicy pumpkin
soup is baked and cooked in its own
shell. An oven to table soup that will
surely impress your guests.
5. Bean casserole
Here is one interesting way of
bringing green beans to your table.
6. Buttermilk
Make this healthy and appetizing
drink quickly and also get some fresh
homemade butter by churning heavy
cream. The liquid that is left behind
is buttermilk, a traditional secret to
digest heavy food.
Seethefollowingpageforrecipe
cutoutsandpictures
Thatchillintheairmeansit’s
time to welcome in some
winter fresh vegetables.
Let green beans, onions,
potatoes and pumpkins be
the star attractions of your
dinner.
HOLIDAY FEAST
American Tradition - with an Indian touch
Buttermilk from scratch!
Why go in for store-bought buttermilk
when it’s so easy to make your own. Make
this healthy and appetizing drink quickly,
and also get some fresh homemade butter by
churning heavy cream. The liquid that is left
behind is buttermilk, a traditional secret to
digest heavy food. This old tradition blends
perfectly, with any holiday feast such as the
oneshownhere. Sprinklesomesaltandpep-
per on the buttermilk and for added flavor,
garnish with some cilantro, chopped ginger,
and a hint of asafoetida.
Article & Recipes by Jyoti Sawant
Food Photography by Jyoti Sawant
Article & Recipes by Jyoti Sawant
Food Photography by Jyoti Sawant
Page 4
7. FoodPhotography
Hearty Pumpkin Soup
Startoffwithaspicysoup
Hearty Pumpkin Soup
Startoffwithaspicysoup
OvenBaked TandooriChicken
Delicious andsucculent
OvenBaked TandooriChicken
Delicious andsucculent
Okra Biryani
Anexcitingvariationtoatraditional
favorite
Okra Biryani
Anexcitingvariationtoatraditional
favorite
Green Bean Casserole
Theperfectvegetablecomplement
Green Bean Casserole
Theperfectvegetablecomplement
Email
visualomics@gmail.com
orcall
(713)4715406
HolidayFeastRecipeCutouts
Featured recipes
You can
license high
quality food
pictures for your
advertisements
and flyers
We also
offer services
in food styling,
creating recipes, menu
and cuisine design
and custom food
photography
Looking for that perfect
photo or crowd pulling
dish?
Visualomics LLC
Page 5
8. Okra Biryani
Serves 4 Time reqd. 2 hr. 30m
http://www.sizzlingpots.com/mag/recipes
Green Bean Casserole
Serves 4 Time reqd. 30 min
http://www.sizzlingpots.com/mag/recipes
HolidayFeastRecipeCutouts
Ingredients
◊ 1 approx. 6 lbs. Cinderella
pumpkin with stem
◊ 3 Tbsp. ghee(clarified
butter)
◊ Salt to taste
◊ 2 small bay leaves, whole
◊ 2 large black cardamoms,
whole
◊ 5 red chili, dried whole
◊ 1 Tbsp. ginger garlic
paste
◊ ¾ cup tomato paste
◊ 1 15oz can of vegetable
broth
◊ 1 15oz can of cream of
corn
◊ 1 Tbsp. black pepper,
freshly crushed
Preparation
◊ Pre heat your oven to 350 ° F.
◊ Cut a lid about 5” in diameter out of top of pumpkin and
set the lid aside. Remove and discard the seeds and the
strings. Gently apply 1 Tbsp. of ghee to the inside of the
pumpkin and the lid. Season with salt
◊ Heat rest of the ghee in a sauce pan and add bay leaves,
cardamom and red chili to it.
◊ Sauté and then add ginger garlic paste.
◊ Add tomato paste and vegetable broth and bring every-
thing to a nice boil
◊ Pour the prepared mixture into the pumpkin until ¾
full. Close the lid and bake it for 1 hour 40 minutes until the
pumpkin is soft to touch.
◊ Remove from the oven. Serve hot
Tips
◊ Add a dollop of sour cream for added flavor
Ingredients
◊ 2 Tbsp. oil
◊ 1 Tbsp. mustard seeds
◊ 8 curry leaves
◊ 1 tsp. asafoetida
◊ 1 Tbsp. garlic, finely
chopped
◊ 1 medium onion, finely
chopped
◊ Salt to taste
◊ 2 green chilies, finely
chopped
◊ ½ tsp. turmeric powder
◊ 3 lbs. green beans, diago-
nally chopped
◊ 3 Tbsp. coconut, freshly
grated
Preparation
◊ Heat oil in a large sauté vessel on medium high heat.
◊ Add mustard seeds and let them crackle, then add curry
leaves, asafetida and garlic and sauté.
◊ Add onions, salt, green chilies and turmeric powder and
cook until onions are soft and translucent.
◊ Add green beans, mix well and let it cook with the lid
closed for 15 minutes on medium low heat until the beans
are tender.
◊ Immediately remove from the heat.
◊ Add freshly grated coconut as a garnish and combine
lightly.
◊ Serve hot with rice.
Tips
◊ Add chopped potatoes to the dish for variety
Ingredients for the rice
◊ 8 cups water
◊ 1 Tbsp. black cumin
seeds
◊ 2 black cardamoms,
whole
◊ 2 bay leaves
◊ 2 1inch cinnamon sticks
◊ Salt to taste
◊ 1 tsp. oil
◊ 3 cups long grain rice
soaked for 30 min
Ingredients for Stuffing Okra
◊ 1 cup cashews, roasted
◊ 1 Tbsp. red chili powder
◊ 1 Tbsp. coriander powder
◊ 1 Tbsp. cumin powder
◊ 1 Tbsp. dry mango
powder(amchoor)
◊ Salt to taste
◊ 2 lb. okra, stalks re-
moved, slit lengthwise
Ingredients for green sauce
◊ 1 bunch cilantro
◊ 3 green chilies, chopped
◊ ½ cup fresh mint leaves
◊ ½ cup water
Other ingredients
◊ 1 tsp. black peppercorns
◊ 4 cloves, whole
◊ ½ tsp. mace
◊ 10 green cardamom,
whole
◊ 1 large onion, sliced thin
◊ 1 Tbsp. ginger-garlic
paste
◊ 1 tsp. garam masala
◊ 1 cup oil, for frying
◊ 2 Tbsp. oil for cooking
◊ 2 cups fried onions
◊ 1 tsp. green food color
mixed in ½ cup water
◊ Pinch of saffron, soaked
in 2 Tbsp. milk
◊ ½ cup cashews, roasted
and salted
◊ ½ cup fresh cilantro,
finely chopped for garnishing
Preparation
◊ To make rice bring 8 cups of water in a large vessel to a
boil, add black cumin seeds, black cardamom, bay leaves,
cinnamon sticks, salt, oil, and soaked rice. Cook rice in the
boiling water for 3 minutes until ½ done, then drain all the
water and keep the rice aside.
◊ Put all the ingredients for stuffing okra except okra in
a grinder and grind it to a coarse mixture. Fill this mixture
inside each okra between the slits.
◊ Heat oil in a frying pan and pan fry all the stuffed okra on
high heat until crisp. Remove okra, drain on a paper towel
and keep them aside. (Continued..)
Ingredients
◊ 4 lb. whole chicken
◊ Salt to taste
◊ 2 Tbsp. lime juice
◊ 3 Tbsp. red chili pwd
◊ 1 cup plain, low fat yogurt
◊ 1 Tbsp. garam masala
◊ 1 tsp. turmeric pwd
◊ 2 Tbsp. cumin pwd
◊ 2 Tbsp. ginger garlic
paste
◊ 1 tsp. black pepper,
freshly crushed
◊ 1 tsp. fenugreek leaves,
dry(kasturi methi)
◊ 1 tsp. red food color
◊ 4 Tbsp. ghee
◊ 1 tsp. chaat masala pwd
Preparation
◊ Pre heat your oven to 350 ° F.
◊ Clean chicken and with a sharp knife make deep incisions
till the bone, on the meaty part of the thighs and breast.
◊ For the first marinade, in a mixing bowl, make a paste of
2 Tbsp. salt, 1 tsp. chili powder and lime juice and apply this
paste well between the incisions first and then all over the
chicken. Let it marinate for 15 minutes.
◊ For the second marinade, in the same mixing bowl add
yogurt, garam masala, turmeric powder, cumin powder,
ginger-garlic paste, black pepper, fenugreek leaves(kasturi
methi) and food color. Mix everything to a paste.
◊ Apply the second marinade all over the chicken, making
sure to apply well between all the incisions and inside chick-
en. Let it marinate again for half an hour in the refrigerator.
◊ Tuck the wings inside and tie the legs with the tail close
to the body using strings. Set your chicken vertically using a
vertical poultry roasting cone or a beer can filled with water.
◊ Dribble 3 Tbsps. melted ghee all over the chicken, set it
on a baking pan and bake it in the oven at 350° Fahrenheit
for 1 1/2 hour on the lowest rack. Bast it with remaining
ghee after 45 minutes.
◊ Remove chicken from the oven, sprinkle chaat masala,
cover with foil and leave in a warm place for 20 minutes.
Serve the chicken with gravy and rice as a main course.
Tips
◊ While baking if the chicken starts browning too much,
wrap aluminium foil around the chicken and continue baking.
◊ Add chopped onions, chopped tomatoes, sliced green
chilies, crushed garlic, salt and chili powder to taste to the
baking tray below chicken while baking for some fun baked
vegetables and to give flavor to the chicken dripping.
◊ To make green sauce put all the sauce ingredients in a
grinder and grind it to a smooth paste. Keep aside.
◊ Heat 2 Tbsp. oil in a heavy bottom very large vessel
on medium high heat and add peppercorns, cloves, and
cardamom. Saute and then add sliced onions and cook until
slightly brown.
◊ Now add ginger garlic paste, sauté and add the green
cilantro sauce and salt. Cook until oil starts to separate from
the sauce. Now add 3/4th of the fried okra and just combine.
◊ Remove half of the okra with sauce and set it aside.
Layering the biryani
◊ The 1st layer will be of ½ the okra and green sauce
mixture which is already in the vessel.
◊ For the 2nd layer, evenly spread half of the semi cooked
rice.
◊ For the 3rd layer, evenly spread half the fried onions.
◊ For the 4th layer, evenly pour the rest of the okra and
green sauce mixture.
◊ For the 5th layer, evenly spread rest of the semi cooked
rice.
◊ For the 6th layer, evenly pour the green color water.
◊ For the 7th layer, evenly dribble the saffron milk.
◊ For the 8th layer, evenly spread the roasted cashew.
◊ For the 9th layer, evenly spread the rest of the cilantro.
◊ For the 10th layer, evenly spread the rest of the fried
onions.
◊ For 11th and the final layer, decorate the rest 1/4th of the
fried okra on top.
◊ Now close the vessel with an air tight lid and let it cook
for 10 minutes on medium high heat and then for 40 min-
utes on a medium low heat until it spreads an aroma.
◊ Serve Biryani hot making sure to slice the rice vertically
so as to spoon each layer of the Biryani on the plate.
Tips
◊ To fry onions, put 2 cups of oil in a frying pan on high
heat and fry onions in batches until they are crispy golden
brown.
◊ If you don’t see a gush of vapor along with a lovely aroma
coming out on opening the lid after 40 minutes of cooking
then cook for 10 minutes more on low heat.
Okra Biryani
Serves 4 Time reqd. 2 hr 30m
http://www.sizzlingpots.com/mag/recipes
Hearty Pumpkin Soup
Serves 4 Time reqd. 2 hrs
http://www.sizzlingpots.com/mag/recipes
Chicken Gravy
Serves 4 Time reqd.30 min
http://www.sizzlingpots.com/mag/recipes
Ingredients
◊ ½ cup chicken drippings from the Oven Baked Tandoori
Chicken Recipe
◊ 1 15oz can chicken broth
◊ 2 Tbsp. all-purpose flour mixed with ¼ cup water
Preparation
◊ Take all the chicken drippings in the tray after the chicken
has been baked. This would have been flavored with garlic,
onions, tomatoes and chilies that were baking along with the
chicken in the pan. Skim out all the fat from the dripping.
◊ Transfer all the skimmed dripping to a sauce pan and
bring it to a boil on medium high heat.
◊ Add chicken broth and once again bring it to a boil.
◊ Finally add all-purpose flour and water mix to the sauce
pan and boil until the gravy thickens to the right consistency.
◊ Strain the gravy if you wish or just pour it as is in a gravy
boat and serve with chicken and rice.
Oven Baked Tandoori Chicken
Serves 4 Time reqd. 2 hr 30m
http://www.sizzlingpots.com/mag/recipes
Tbsp. = tablespoon ; tsp. = teaspoon
Holiday issue recipes
Page 6 Online at http://www.sizzlingpots.com/mag
Wondering what’s ‘methi’ or ‘garam masala’?
Visit http://www.sizzlingpots.com/mag for our
Sizzling Spice Guide™ - a complete glossary to the Indian spices,
herbs and ingredients used here, including their American names.
9. THE SHWEIKI
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10. Houston Press’s “Best of
Houston 2010” award for
Best Pizza & Best Pizzeria
Bombay Pizza Co.
914 Main Street, #105, Houston, TX 77002
Phone:713.654.4444
Fax:713.654.4445
Email:info@bombaypizzaco.com
A fusion story
Bombay Pizza Co.
914 Main Street, Houston, TX 77002
Houston Fine Dining
It’seasytofindtherestaurant-just
follow your nose as it seeks out
the shortest path to the delicious
flavors wafting in the air as you
walk along Main Street. Don’t be
surprised to find a trendy pizzeria
whereyouwereexpectinganexotic
restaurant-Bombay Pizza Co. is a
blend of both. A fusion restaurant
intheheartofdowntownHouston,
nestled on the ground floor of
Commerce Towers, Bombay Pizza
is a trendy hangout fueled by an
impressivemenu,friendlystaffand
the passionate dedication
of its owner, Viral
P a t e l .
Influenced
by the cuisines of India,
Patel experimented for months on
aanAmericanfavorite-Pizza,until
he finally perfected the menu with
a little help from friends, Gonzalo
Reyes, former La Strada chef
Special Advertising Section
and kitchen manager Sammy
Garcia.
“This is not just a business. It’s my
passion,” says Patel “When I met
my wife, I told her ‘I’m not a failed
engineer, or a doctor who didn’t
make it, or somebody who got
into this field as a waiter and got
promoted. I knew this is what I
wantedtodosinceIwasakid.”And
heworkedhardtowardshisdream.
With a background in hotel &
restaurant management and years
of experience at running other
restaurants, opening out his own
venture was a natural progression
forViral.“Thesupportandconstant
encouragement from my mom,
Sonali Patel, helped me realize my
dreams.”
Onedayyoumayseethedistinctive
Bombay Pizza Co. logo on every
street corner, but until then, hop
along to the ‘Original’ store on
Main Street. Signature dishes like
‘Slumdog Millionaire’ or ‘Gateway
of India’ (tandoori chicken, crab
meat, artichoke hearts, cilantro,
provolone and mozzarella on a
cilantro chutney base) are sure to
let you experience a little of the
culture and magic of India while
relaxinginthisdowntownHouston
pizzeria. And for starters, try the
‘KatiRolls’,freshnaanwitha splash
of cilantro-mint chutney and a
choice of delicious fillings. You can
also order through ‘Takeout Taxi’
and have it delivered to you. Try the
casual ambience of the restaurant,
or relax in the patio as you wait for
BombayPizzaCo.todeliveraunique
experiencethatwillkeepyoucoming
backoften.
http://www.bombaypizzaco.com
“Scott’s Greek”
“Kati Rolls”
“Gateway of India” Freeparkingspacesavailableafter6PMon
weekdaysandallday weekends
11. This is about the time when my
friend Pia was on a visit to Mumbai,
and we just had 12 hours together,
before she took a flight to London
the next day. Isn’t it funny that when
friends get together, there is always so
much to talk! It was 11:30 in the night,
and we were still yapping, until Pia let
out a small cry. “I’m hungry! She de-
clared!”
“What are your taste-buds craving
for?” I asked Pia. “Kebabs,” she said,
laughing, “like I’m gonna get them at
this hour.” “This isn’t London,” I re-
plied, “Welcome to Mumbai - the city
that never sleeps. Let’s go get some”.
“Seriously?Wow!Letmegetdressed,”
Pia said. “Oh c’mon - you look just
fine,” I said, dragging her by the arm.
We got into my car just as we were
and took off.
“Good heavens! So many vehicles –
what time is it really?” “Almost mid-
night,” I said as we drove along Caddle
Road, crossing Mahalaxmi temple,
past the serene Worli sea-face, Haji-
Ali and the beautiful Marine Drive. We
cruised past busy Churchgate with the
street vendors and made our way to
the Gateway of India, Colaba area.
“The Taj,” I sighed, pointing to one
of Mumbai’s luxurious hotels. “Turn
around now” Pia shrieked, “Look I
don’t know about you, but I refuse to
walk into The Taj in jammies.” “Chill!
We aren’t entering The Taj,” I assured
her as we drove around the magnifi-
cent dome, “We are going ‘behind’
the Taj.” With that I swirled the car
into a narrow dark alley. “You know
what you are up to, right?” Pia asked
anxiously. “I don’t see any restaurant
here and there isn’t any streetlight ei-
ther”. She was getting worried but I
kept driving. “There are some expen-
sive cars here though,” Pia said. She
had spotted a BMW and a couple of
Mercs. Passing by a barrage of cars,
we found a parking spot. “C’mon,” I
said and got out of the car. I wish I had
a camera to capture Pia’s expression.
“Here?” She asked, shocked. “Yes,”
I said, leading her across the street
and round the bend, to a shed lit with
yellow light bulbs. “This is it,” I said
pointing to a stall with almost broken
seats, none of which were empty. A
crowd was swarming around. “Here?”
I could sense the aversion in her voice.
I couldn’t help laughing, as I struggled
to place our order at the counter.
Bade Miya is a three feet by 10 feet
shanty frequented by people regard-
less of social status. We ordered some
mouth-watering reshmi kebabs, pan-
eer tikka, Bade Miya’s signature baida
roti and bhuna gosht. Hesitant at first,
Pia decided to dig in too. We ate to our
hearts contentment and Pia couldn’t
stop raving about her midnight ke-
bab wish coming true. Bade Miya has
been a kebab haven for Mumbai non-
vegetarians for about 70 odd years
now. Not only does it serve a variety
of kebabs, but you can also get some
awesome kaleja fry, bheja fry and tan-
talizing paneer dishes there. Appar-
ently, the spices they use have been a
family secret for over two generations.
Reasonably priced, this is a favorite
food joint for many Mumbaikars. A
few lanes away, near Rhythm House,
stands Bade Miya’s emerging compet-
itor – Ayub’s. So if you do go to Bade
Miya and don’t find a place, don’t be
disheartened. Ayub’s is as good.
On our way back, I couldn’t help but
think of the unique character this city
has. Millions of Indians come here
every day from different parts of the
country, many never to go back again.
Mumbai has favored many, made ce-
lebrities out of nobodies. Life in Mum-
bai brings about a sense of equality
across social segments. You can spot
a CFO munching on a wada-paav at a
local chai wala’s shop in Nariman Point
or an actress buying clothes from
Fashion Street. Everything is com-
pletely ac-
c e p t a b l e
here. Street
food espe-
cially has a
unique place
in the culture
of Mumbai.
Take Juhu
Beach for
instance; as
I told Pia on our drive back-home,
Juhu is one of the swankiest locali-
ties in Mumbai. Lined with beach fac-
ing apartments, bungalows, 5-star
hotels, 24 hour coffee and hookah
shops, pubs and lounge bars, it is a
party-goers’ paradise. But the high-
light of the entire beach is really the
Chowpatty snack joints. Evenings and
especially weekends explode into a
riot of colors like at a carnival. There
are horse riders, balloon riders, camel
riders, toy hawkers, and people every-
where. Some 50 odd colorful stalls sell
everything from pizza to chaat, from
ice-pops and golas and sandwiches to
bhel-puri and paani-puri. Juhu Chow-
patty is reminiscent of the simple
pleasures of life. And while talking of
“What are your taste-buds craving for?” I asked Pia. “Kebabs,” she said,
laughing,“likeI’mgonnagetthematthishour.”“Thisisn’tLondon,”Ireplied,
“WelcometoMumbai-thecitythatneversleeps.Let’sgogetsome”.
City Talks- Kebabs at midnight
Mumbai, India
chaat, Elco’s pani-puri is a legend
in Western Mumbai. The pani-puri
here is finger-licking good. And it’s
just not the pani-puri that’s awe-
some but also the tokri chaat, paav-
bhaji and the sev puri. Another
awesome place for chaat is Guru-
Kripa in Sion, Central Mumbai.
That night, we stopped at the Haji–
Ali juice center for a quick orange-
mosambi (sweet lime) juice, popu-
larly known as “Ganga-Jamuna”,
the name drawing from a potent
combination of two of India’s might-
iest rivers. Another place, Baad-
shah Cold-drink house, at Masjid
Bandar near CST Terminus is ar-
guably the oldest cold-drink house
in Mumbai. It is a very quaint but
clean little joint with about 50 seats
being served by 20 waiters. Pretty
good ratio – you would think!
But not when you think of the
churn. Each seat is occupied by as
many as five people in an hour. And
why not. It serves the most awe-
some falooda ice-cream ever. As I
dropped her to the airport the fol-
lowing morning, Pia promised me a
longer stay in Mumbai next-time, if
only to indulge in a week of eating
street food.
Around the world
LocalSecrets
Being a core foodie at heart, my ap-
petite for different gastronomies is al-
ways at a high. I believe that to savor
local cuisine, you must visit simple
road-side eateries. That’s when you
know what the locals cook and that’s
what brings authenticity to the flavor
A series that features stories and articles on local culture, cuisines and
lifestyles. This issue features Mumbai, India.
Photographs by Gokul DeshpandePhotographs by Gokul Deshpande
Aditee Rele is based out of Mumbai, India and loves travelling the world on her
work assignments. Being a core foodie at heart, she loves to savor local cuisine.
Sheexpressesherselfat http://aditeerele.wordpress.com Page 9
Story by Aditee Rele
12. Actually
Mom, I threw it in
the trash
I’m
really proud of
you. You finished your
lunch box..
After school
That day at lunch time
Sorry! No
deal..
Psst..Do you
wanna swap
lunch boxes?
An advisory letter from
school about healthy food
habits..
What’s
this? Avoid
excessive fried
foods, sugary
drinks and
sodas..
I’m packing
a healthy
spinach salad
..this is good for
you
Lunch box
blues ..I need to
take 5 vitamins for
every one that I try to
pack in Bobby’s lunch
box
You look
exhausted,
dear..
Story & Concept : Jyoti Sawant
3-D Illustration: Visualomics LLC
Story & Concept : Jyoti Sawant
3-D Illustration: Visualomics LLC
Page 10
Lunch Box Blues
13. Bread Sushi Recipe
A healthy and fun meal for chasing
away lunch box blues
Ingredients
◊ 4 whole wheat sandwich
bread slices, edges chopped
◊ 5 Tbsp. cream cheese,
room temperature
◊ ¼ cup baby spinach
◊ ½ carrot, sliced thin
lengthwise
◊ 1 cucumber, peeled, sliced
thin, lengthwise
◊ 1 tomato, seeded and
sliced thin, lengthwise
◊ 1 Tbsp. soy sauce for
garnishing
Preparation
◊ Steam spinach, carrots and cucumber in the microwave, 1
minute each on high setting. Keep them aside.
◊ Lay one bread slice at a time on a flat surface and roll it
from top to bottom with a rolling pin to slightly flatten it.
◊ Now take one rolled bread slice and lay it on a flat surface.
Spread some cream cheese on the bread. Place some
steamed baby spinach on the bread.
◊ On the top edge of the bread, place breadth-wise, some
steamed carrots, cucumber, and a tomato slice. Dribble a
little soy sauce on the bread.
◊ Roll up the bread slice, tucking all the veggies in carefully.
Use more cream cheese as a binder. This will keep the bread
and veggies tightly in place.
◊ Cut the rolled bread into 2 to 3 inch sized sushi-type rolls
and put these fun and healthy bread sushi rolls in your kid’s
lunch box along with some fresh fruits to round it up
Tips
◊ Letting your kids make these bread sushi rolls can be a
real fun activity. Slice all veggies before you let help.
◊ You can substitute any other stuffing such as cooked
chicken strips, or boiled eggs...
Send in story ideas & suggestions to feedback@
sizzlingpots.com
That day, after
school..
Mom..that
was the best
lunch box ever and
everyone wanted to
swap with
me!
Thanks
to my little
secret recipe..
Thinking hard..
Hmm..
carbs,
proteins,
vitamins..Maybe I
can pack in a little
fun along with all the
other good stuff..
Wow ..that
looks awesome,
Mom!
Page 11Online at http://www.sizzlingpots.com/mag
14. Is it too long ago or can you still
remember him taking the hard
skin off with a cleaver held in
deft brown fingers; chopping the
plump, yellow inside into uneven
rectangles; sprinkling salt on top
from a faded plastic bottle. And
then, handing it to you on a shal-
low cone of dried leaves, stapled
together by brown twigs, with a
twist of fresh green lime, a dash
of chat masala and a toothy smile.
I can speak for my generation. We
grew up on crispy fried potatoes,
diced papaya, slitted guava, longi-
tudinally sliced cucumbers, even
peeled white radish for the brave
and the burpers. Dished out from
a hand pushed cart or a wicker
basket on the roadside, sprinkled
with a mouth-watering mix of se-
cret spices, they satiated hunger
pangs, combated heat strokes
and gave good friends yet another
reason to hang out together and
have a chat. The fact that they
made you poorer only by Rs.10
or less, added to their charm. To
those of you who never did this
and are crinkling their noses even
as they read, I can only shake
my head gravely and say, “Just
too bad buddy. You’ll never know
whatyoumissed.Abetterlifenext
time”.
Actually, to be honest, this was
supposed to be an article about
eating trends in young Indians.
That was the rather clear brief
I was given, along with a rather
clear deadline. I completely
missed both. Not only did the ar-
ticle get written late, it also shape
shifted and turned into a gush
piece on roadside snacks. Which
simply reinforces my view that
there is some magic in street food.
Anyone who has sampled it can
tell you, just as I do, that street
food in India has a taste and flavor
ofitsown,verydifficulttoforgetor
even recreate, in the best of kitch-
ens. In all the years I was working
in Delhi with a newspaper office, I
wasloyaltoaparanthawallahwho,
probably being a late riser, would
open shop (in an about-to-fall-
apart rickety old van) sometime
before midnight near the Times
of India building. Watching him
work was a pleasure in itself.
He would roll out balls of dough
into large circles, slap one on a
hot ‘tava’ and then pour onto it
a finely whipped froth of eggs,
onion, coriander and green chil-
lies. Letting it cook for a while till
the egg started to set, he would
lift another circle of rolled out
dough and with a practiced hand,
flip it like a lid on top of the bub-
bling omelet. When each side of
the parantha started to acquire
delicate dots of brown, he would
shallow fry it in oil by holding a
large spatula over it very firmly.
Finally,itwouldcometomyplate
- golden brown and sizzling, with
a cube of butter melting on top
and a spoonful of bright orange
pickled carrot on the side. So
many years have passed since
and I confess I have tried
Good dental health by Dr. Menon
DID YOU KNOW : Each one of you
must have experienced that your
mouth smells the worst early in the
morning, despite having brushed
in the night. Strangely, just before
brushing at night, it does not smell
all that bad, although technically
your mouth has been hard at work
throughout the day. You would have
had your breakfast, lunch, dinner,
probably a sweet or two, maybe
chocolates or other snacks; but still
at the end of the day, the mouth
does not feel as bad as it does in the
morning. This is because the food
that you eat is probably the best
cleanser of the mouth and teeth.
TIPS Eat a good, balanced,
fibrous diet , drink plenty of
waterandyoucouldminimise
dental caries
He would roll out
balls of dough into
large circles, slap
one on a hot ‘tava’
andthenpouronto
it a finely whipped
froth of eggs,
onion, coriander
and green chillies.
Letting it cook till
the egg started to
set...
Roadside Rendezvous
Delicious recollections from down
memory lane
By Rachna Bisht-Rawat
Just for a moment, put aside that cup of instant coffee and try to recollect - how long has it been since
you sunk your teeth into a big, juicy, chunk of pineapple? No, not the kind that comes sliced in identical
bits in transparent white boxes at the department store, but the one that is sold on the roadside in most
Indian cities by a man pushing a wooden cart.
Photographs by Col. (Retd.) Y.S.Rawat, Gokul Deshpande, Jyoti
Sawant
Photographs by Col. (Retd.) Y.S.Rawat, Gokul Deshpande, Jyoti
Sawant
Featuring Articles on lifestyles and culture, and of course, food.
Page 12 Online at http://www.sizzlingpots.com/mag
15. 10758 FM1960 W, HOUSTON,TX 77070
AT 1960 AND JONES RD. TEL (281) 955-9878
EAST-WESTRESTAURANT
North West Houston’s
finest destination for
delicious Indian fast foods
and mouth watering chaat
and snacks.
PUREVEGETARIANFOOD
have tried more than once to rec-
reate that magic in my kitchen,
failing miserably each time. The
‘anda parantha’ of ITO is just an-
other memory that will haunt me
through my lifetime. Around the
same time, there was a chaat ven-
dor at Sarojini Nagar, who served
a lethal cocktail of boiled potatoes,
fried to a caramel crisp from a tiny
stall in the midst of the crowded
market. He would take the simple
ingredients – diced fried potatoes,
salt, pepper, lime juice and a tangy
green chutney in a metal tumbler,
hold a steel plate over it tight and
shake it for all he was worth. The
spice coated cubes would then be
delivered to the waiting customer
on a disposable plastic plate with
a toothpick to eat them with. Not
only did the potatoes scald the
taste buds and make steam curl
out of the ears, they also sent you
with your tongue hanging out to
the juice bar alongside for a mango
shake or a cold coffee. And despite
the torture, or maybe because of
it, they hypnotized you into com-
ing back for more next week. Long
time since I went there. With fried
potatoes acquiring a reputation for
being deadly killers, sodium a sure
shot recipe for heart attack, and
cheap oil just getting on with the
mission of clogging arteries, it is
not easy to do that stunt anymore.
Maybe that man is still around, set-
ting people’s tongues on fire, but I
have since lost the feel of immor-
tality that comes only with the bra-
vado of youth.
Buried in the sands of time (if you
wish me to be poetic) are other
memories like these. Like those of
a solitary dhaba up in the hills of
Pauri Garhwal, where I come from.
With a naked side of the craggy
brown mountain serving as the
back wall and uncomfortable wood
benches for customers, it sits on a
bend in the road between Dugad-
da and Lansdowne, where the toll
booth used to be. All that it dishes
out, in porcelain bowls with edges
chipped off from careless wash-
ing, is steaming hot black gram
curry, ladled out of a gigantic iron
pot simmering on a pine wood
fire.
The old man who made it earlier
is long gone. But I suspect
ownership remains with the
family because the recipe appears
to be the same. And so do its
connoisseurs – bent old men with
frayed black umbrellas, forest
bound ghaseris (women gathering
grass) with sickles tucked into their
waistbands, young village boys
with sharp noses going to the town
to give an entrance exam. And,
sometimes, people like me. All of
us lifting spoonfuls of gram curry
and depositing it in our mouths till
the only sound you hear is of steel
spoon meeting porcelain bowl.
And sometimes, a bus horn from
somewhere outside, signalling that
it is time to go. With the aroma
of roasted spices floating in the
air and mingling with the fragrant
smell of pine cones, it is a moment
of complete gastronomical
surrender. Even as the bus driver
continues to honk, all of us ignore
him and finish our meal with a
ribbed glass of sweet milky tea –
an inseparable part of the ritual.
And only after we have emptied
the last drop in our mouths, do
we move on to attend to the more
cumbersome business of life. Can
it get better than that? I doubt
very much!
CholePuri
Pav Bhaji
DahiPuri
Tasty street food- chaat and
snacks served in style
Tidbits -Food for thought
Rachna Bisht-Rawat is a full time mom and part time
journalist who lives a gypsy’s life as she moves from
one part of India to another every three years with
her Army officer husband. She can be reached at
rachnabisht@gmail.com
16. Even a pinch of curry powder can
impart a magical taste to your
dishes. The name curry powder
originated from the word curry,
which refers to any spiced gravy or
sauce. Mostly, the key ingredients
in these sauces are tomato,
coconut and herbs. Once the
gravy is ready, you can add meat
or vegetables. And finally you add
‘currypowder’, which brings your
dish to life.
Indian dishes have many different
kinds of herbs and spices that
make up the unique taste and
flavor of the dish. Some spices
such as turmeric are also used
purely for their medicinal benefits.
Curry powder is nothing but a
blend of spices and herbs in a
specific proportion. It’s a way
of ensuring consistency and
impeccable taste to your dishes
time after time, by adding the
right proportions of this powder
to your dishes. However curry
powder, as it is known today is a
little misunderstood. Let’s clear
the myths and get down to the
realities.
Myth: There is only one kind of
curry powder.
Reality: In fact, curry powder exists
in many different forms and colors.
There isn’t any single, standardized
version. You can make any spice
blend that suits your taste and call
it a ‘Curry Powder’. Look at the
ingredients listed on the back of the
curry powder bottles from
different brands
in grocery
stores
and
you
will
find a
different spice
blend listed on each. If
you prefer, you can make a general
“Curry powder” blend and use it
in every dish that you make, or a
distinctive blend for your very own
signature dish. Each blend can
impart a different taste or flavor to
your dish, depending on the spice
mix that it originated from.
Myth: Curry powder makes food
spicy.
Reality: Not really, unless you
have loaded it up with red chillies.
Usually, curry powders impart
their flavor without making the
food spicy. So tasty does not have to
mean spicy.
Myth: Curry powder can make only
curries.
Reality: Curry powder can be
used in just about any type of dish,
whether dry or baked vegetables,
pilafs, and of course, curries, gravies
and sauces.
Myth: Curry powder can be used
only in Indian dishes.
Reality: While different types of
curry powders are one of the
key ingredients
in Indian dishes,
your creativity sets
the limits on its
usage. I’ve used
curry powders
in many other
cuisines, from
Italian pastas,
to Chinese Wontons
to Mexican Fajitas.
Myth: Making curry powder is a
complicated process.
Reality: You can make curry
powders easily at home using a
dry spice or coffee grinder. They
can be as complex or as simple as
you choose to make them. Even a
simple curry powder made from
a few spices and herbs can bring a
distinctive flavorful taste to your
creations. Here’s a recipe that will
let you make your own secret curry
powder
Do you want to share
your own favorite or
family curry powder
recipe? Send it to us
online at http://www.
sizzlingpots.com/
mag along with a
recipe.
The Curry Powder Myth
Photographs by Jyoti SawantPhotographs by Jyoti Sawant
Curry powder is
an aromatic blend
of spices roasted
individually to
enhance their flavor,
and then ground to
a fine powder. And
with the secrets of
curry powder in your
hands, tasty doesn’t
have to mean spicy.
Jo’sCurryPowderRecipe
Ingredients
◊ 2 dry bay leaves, whole
◊ 2 Tbsp. cumin seeds
◊ 2 Tbsp. coriander seeds
◊ 2 Tbsp. black peppercorns
◊ 1 Tbsp. cloves, whole
◊ 1 Tbsp. sesame seeds
◊ 1 Tbsp. fennel seeds
◊ 1 3 inch cinnamon stick
◊ 2 Tbsp. turmeric powder or 3 inch stick
dry yellow turmeric
◊ 4 dry red chilies, whole
◊ 1 star anise, whole
◊ 1 black cardamom
◊ 1 tsp. green cardamom seeds
◊ 1 Tbsp. grated nutmeg
Preparation
◊ In a heavy skillet, on medium low heat
dry roast one at a time, bay leaves, cumin
seeds, coriander seeds, cloves, black
peppercorn, sesame seeds, fennel seeds,
cinnamon stick, turmeric stick, red chilies,
star anise, black cardamom and green
cardamom seeds.
◊ While roasting stir continuously on a
medium low flame until fragrant, for about
2 to 3 minutes.
◊ Put the roasted spices in a dry spice or
a coffee grinder and grind it to a smooth
powder. Now add the grated nutmeg pow-
der to the ground powder and mix well.
Your Curry Powder blend is now ready.
◊ Store the Curry powder in a dry sani-
tized air tight container.
Tips
◊ If you are using turmeric powder in-
stead of the stick then do not dry roast the
powder, just add it at the end along with
grated nutmeg powder.
◊ Do not store curry powder over 6
months as it loses its aroma and flavor.
Make it in appropriate quantities as per
your usage to last you up to 6 months.
SizzlingPots Editor and chef, Jyoti Sawant is
passionate about Indian food and interested
in its influence on American and other
cuisines. Visit her website for her other recipes.
http://www. sizzlingpots.com/recipes/
http://www.youtube.com/joSawant
By Jyoti Sawant
Page 14
Secrets of Indian Food
17. Quick starts
Lock in the freshness by
storing fresh cilantro in a
glass of water, cover
and keep in the fridge .
Try making Khoya from
easilyavailablericottacheese.
Delicious and cheaper too !
Iced Mint Cubes
Freshest Cilantro
Freeze a smooth puree of mint
to instantly flavor drinks,
curries or vegetables.
Baking Chicken
Egg Substitute
Khoya from Ricotta
Cheese
Go to http://www.sizzlingpots.com/mag for detailed techniques and other tips
While baking chicken, keep
the skin on to preserve the
flavor.
Substituteegginyourbaked
dishes with ‘flax goop’.
1 egg = 1 Tbsp. flax powder
+ 3 Tbsp. warm water
Tips Compiled by Jyoti Sawant
Artwork & Photos by Jyoti Sawant
Tips Compiled by Jyoti Sawant
Artwork & Photos by Jyoti Sawant
Tips & Tricks
Contributions from Shruti Mehta
Page 15
18. Stuffed Pepper
Based on a recipe submitted by
Anuja Moghe-Kale
Serves 4 ; Total Time: 30 minutes
Ingredients:
Main dish:
◊ 2 orange and 2 red bell pep-
pers, cut vertically into two halves,
seeded with stalks intact
◊ 3 medium potatoes (boiled
peeled and mashed)
◊ 4 Tbsp. butter, room temp.
◊ ½ cup milk
◊ Salt to taste
◊ ½ cup mild grated cheddar
cheese
Mint & cilantro chutney:
◊ ½ cup mint
◊ 1 bunch cilantro
◊ Salt to taste
◊ 1 green chili
◊ 2 cloves garlic
◊ 3 Tbsp. pine nuts
◊ 1 tsp. lime juice
Preparation
◊ Pre- heat your oven at 355 ° F
◊ For chutney add all the chutney
ingredients in a processor and
grind it to a smooth paste. Keep it
aside.
◊ Gently brush the bell peppers
with butter all over. Keep them
aside
◊ In a mixing bowl add mashed
potatoes, butter, milk and salt.
Combine everything well to make a
smooth stuffing.
◊ Spoon the bell pepper halves
with your stuffing. Fill the pep-
pers up till the rim. Sprinkle with
grated cheese on the top, and
gently spread the mint and cilantro
chutney on the cheese.
◊ Line the peppers on an oven
tray and bake it in the oven until
the cheese melts and the peppers
are slightly golden brown on the
edges for about 20 minutes. Serve
hot.
Tips
◊ Add 1 Tbsp. Feta cheese to the
stuffing to give the dish a nice
sharpness.
Pomegranate Shrikhand
Based on a recipe submitted by Shefali Dharamshi
Serves 4 ; Total Time: 30 minutes
Ingredients:
◊ 2 32oz. containers of low-fat
yogurt
◊ 1 cup of sugar
◊ 1 tsp. cardamom powder
◊ Pinch of saffron soaked in 2
tablespoon of warm milk
◊ 1 cup pomegranate kernels
◊ 3 Tbsp. of chopped pistachio
nuts and almonds for garnishing
Preparation
◊ Line a colander or large sieve
with a large piece of cheese cloth
and empty the yogurt containers
into the cheese cloth lined strainer.
◊ Gather the loose ends of the
cheese cloth and twist to drain
water from the yogurt. Keep this
tied overnight or for at least 12
hours in the refrigerator to drain.
You will have a mass of yogurt
cheese remaining in the cheese
cloth. Place the thick cheese in a
large mixing bowl and add sugar,
cardamom powder and saffron
milk. Beat everything with electric
beaters to light mouse like consis-
tency until everything is combined
well.
◊ Gently fold in pomegranate
kernels with a spatula.
◊ Finally transfer the Shrikhand to
your serving bowl and garnish with
chopped almonds and pistachios.
Viewers’ Recipes
Featuring recipes sent in by you - our online and magazine readers
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Page 16
Email your recipes to feedback@
sizzlingpots.com. Selected recipes will
be featured in the next issue.
19. Visit us for all your grocery needs including spices, masalas, daals
& lentils, rice, flours , fresh & frozen vegetables, milk and yoghurt,
paneer, sweets, snacks , sauces, pickles, teas and coffees, parathas,
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20. Magazine Design
Interactive Magazines
eBooks- EPUB, PDF
Catalogs & Newsletters
Flyers & Postcards
Educational Posters
Graphic Design & Visuals
3-D Illustrations
3-D Scene Simulations
Ad Layout & Design
Instructional Videos
Magazine Design
Interactive Magazines
eBooks- EPUB, PDF
Catalogs & Newsletters
Flyers & Postcards
Educational Posters
Graphic Design & Visuals
3-D Illustrations
3-D Scene Simulations
Ad Layout & Design
Instructional Videos
Visualomics LLC
WehaveexperienceinAdobeCreativeSuiteCS5InDesignPhotoshop
IllustratorDAZ3DE-BooksVideoPostProduction
Graphic Arts,Publishing&VisualDesignServices
Email visualomics@gmail.com for quotes
and information Tel: 713 4715406
Visualomics LLC, 21175 Tomball Pky, #314, Houston, TX 77070
GRAPHICDESIGN•PUBLISHING•INSTRUCTIONALVIDEOS•3DVISUALS
• Sharp eye-catching
visual design
• Stunning Photographs
and layouts
• Interactive Digital
Brochures & EBooks
• 3-D
Artwork
We’ll Design & Publish For You
Letusmakeyourmagazine,newsletteror
catalogintoavisualinteractivedelightthat
willengageyourreaders
whileyoufocusoncontentandtakecareofbusiness
Go PRINT+DIGITAL
