Anshu's Food Odyssey

Khubani or Apricots (as known in English) are few of the super-power fruits known for their endless nutritional and health benefits. A regular intake of these gorgeous beauties not only aid in improving digestion, boosting metabolism and regulating the overall cardiovascular health but, also the anti-oxidants present in them prevent premature ageing and cancer, two of the most widely known diseases these days that are getting quite common due to a stressful lifestyle. Being aware of all the benefits of apricots, when I recently found their dried version lying in my dry-fruit box, it took me no time in deciding to put them to use in a special way... well!! not in a sweet dish or a dessert but, in a savory delicacy. I had watched the recipe of this Apricot Chicken Curry on a TV channel only a few days back and therefore, I was already fresh with the idea of how it is made. Also, when I searched more about it on the internet, I came to learn that this recipe has its roots in the Pa

Zereshk or the Barberry Rice is a traditional Iranian dish typically made with aromatic saffron water, long grain Basmati rice and a whole lot of Zereshk or barberries (Iranian berries). Now, since its quite difficult to source the barberries, often people in other parts of the world make this pulao using dried cranberries which taste almost similar to the authentic Iranian berries (although, you do not get the same bright red color which a traditional Zereshk Polow exudes, the taste is still quite exceptional with a perfect balance of sweetness and sourness). Just in case, you are looking for a rice dish which is a little different from the typical Indian recipes, this delicacy is truly worth trying and is surely not gonna leave you disappointed. I first came across this amazing recipe by chef Varun Inamdar on Get Curried. The beautiful color and presentation of this dish took me in awe in just a matter of few seconds, and I instantly had this wonderful traditional Iranian delicac