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Parag Milk Foods Unveils a Powerful Line-up of High-Protein, Nutrient-Rich Products for the Summer

on April 04, 2025

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FOOD ITEMS FROM "Q"

"Q" is an alphabet, not many food items start with. I would like to recorrect this - not many Indian food items start from "Q". Anyway, now, as they say, the world is shrinking (literally and metaphorically too), so let us take food items from Q, irrespective of their origins. Before listing the other food items, I will share what comes to my mind with Q - this one is everybody's favourite - Quaker's oats. Quaker is a popular brand that produces many healthy(?) breakfast options. The other is Quesadilla is a Mexican Pic Wikipedia dish made with a tortilla filled with cheese and other fillings. There is a post in my blog about it. Please do check here . It has an Indian cousin invented by Indian mothers made with the available leftover roti and sabzi. :) Even Quinoa (pronounced as k iː n . w ɑ) is something we have recently introduced to. When I read about it and searched online, I found it very expensive. But to my Pic : Wikipedia surprise, I went to...

Gujarati Thali @ Iscon Thaal - Review Post

When I relocated to Ahmedabad from the Delhi-NCR region over two decades ago, I found respite in the city's milder summers. Unlike the relentless heat of North India, where April through June offers no reprieve from the scorching temperatures even at dawn or dusk, Ahmedabad's mornings and evenings were once an oasis of coolness. However, over the years, the tendrils of climate change have also insidiously tightened their grip on this city. The early morning hours are still cool, duration is reduced, blending into an oppressive daytime heat even from 9 AM, and the evenings, which used to bring a soothing breeze, are often stifling. The increasing intensity and duration of heatwaves, driven by global climate change, have not only made summers harsher but also strained the city's resources and tested the resilience of its inhabitants. The transformation is a stark reminder of the broader environmental crisis, reflecting how even the most familiar of climates can become hostile...

Lost Punjabi Recipes: Bringing Forgotten Flavours Back to Life

Punjab’s rich culinary heritage is filled with flavours that go beyond butter-laden curries and tandoori delights. Over time, several traditional dishes have faded from our kitchens, replaced by modern, quick-fix meals. Today, let’s revive five such lost gems—recipes that were once staples in Punjabi households but are now barely remembered. Disclaimer These recipes have been shared by a few Panjabi friends who are from Panjab. We at Petpuja.com do not claim to make authentic recipes but aim to bring attention to forgotten regional flavours. 1. Khoye Wale Karele (Stuffed Bitter Gourd with Khoya) A unique blend of bitter, sweet, and spicy flavours, this dish was once a festive delicacy in Punjabi homes. The khoya (reduced milk solids) balances the bitterness of karela beautifully. Ingredients: 4 medium-sized bitter gourds ( karela ) 1 cup khoya (mawa) 2 tbsp ghee 1 tbsp chopped cashews 1 tbsp raisins 1 tsp fennel seeds ( saunf ) 1 tsp coriander powder ½ tsp red chilli p...

Rediscovering Forgotten Flavours – Chha Gosht from Himachal Pradesh

Himachal Pradesh, nestled in the lap of the Himalayas, is known for its simple yet deeply flavourful cuisine. Influenced by the geography and culture of the region, traditional Himachali dishes are often rustic and rich in local ingredients. While dishes like Siddu and Madra are still popular, some gems have faded from mainstream kitchens. One such forgotten delicacy is Chha Gosht , a traditional Himachali dish that showcases the beauty of slow cooking with yoghurt-marinated mutton. History of Chha Gosht Chha Gosht was once a staple dish among the Rajputs and Pahari communities of Himachal Pradesh, often prepared during celebrations and family gatherings. Its unique cooking method involves marinating mutton in yoghurt and slow-cooking it with gram flour, spices, and buttermilk to achieve a tender, creamy texture. Over time, with modern cooking techniques and changing food habits, this dish has become a rare sight in households and restaurants. Disclaimer This recipe has been sha...