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Enduri Pitha Live Counter at Odisha Parab 2025 in Hotel Ashok by Chef Saipriya
Enḍuri Piṭhā, also known as Haḷadi Patra Piṭhā, is a variety of pitha made in the Indian state of Odisha mostly in the northern, eastern and central region. Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper.
My son still hasn't seen to my uploading problems..I can only upload the ones that I had made private before things went wrong
Far too busy,and so , too slow in catching up these days.So sorry my friends..
Oğlum hala fotoğraf yükleme problemlerimi ele almadı..Sadece daha önceden private yaptıklarımdan yükleyebiliyorum..Çok fazla yoğun ve bu yüzden de ziyaretlerimde fazla ağırım.. Beni bir süre hoşgörün lütfen..
Thank you so much for your wonderful poem,my dear friend Ken Lewis..Hope some day you'll be a passerby in Turkey,too..
I walk the streets
where ancient memories
lay waiting in the stones
where passersby may rest awhile
dozing in the warm ambiance
of their love's embrace
#143 Dec.18,2009
the pot
women making tortillas and cooking traditional food in a large clay pot over an open fire at the "Noche Prehispanico" (Prehispanic night) in the Plaza of Ajijic, Jalisco, Mexico..
Oistins Fish Market, Christ Church, Barbados - January 2025: locals enjoy their meals at Oistins Fish Market in Barbados, surrounded by vibrant colors and local atmosphere. Lively conversations fill the air as patrons savor freshly prepared seafood.
Omoide Yokocho, affectionately known as “Memory Lane,” is a nostalgic treasure tucked away in Shinjuku’s bustling urban jungle. This narrow alley, lined with red lanterns and vibrant signage, takes you on a journey back to post-war Tokyo, a time when Japan was rebuilding its identity. Its compact eateries and street-side izakayas have been serving soul-warming dishes for decades, making this a hotspot for both locals and tourists seeking an authentic Japanese dining experience.
The alley’s charm lies in its intricate architectural details, reflecting the area’s mid-20th-century roots. Traditional wooden facades, adorned with hand-painted signs, contrast with the overhead tangle of utility wires, a reminder of Tokyo's rapid urbanization. The red lanterns strung above the walkway cast a warm glow at night, creating an atmosphere that feels simultaneously intimate and lively.
Originally called “Shonben Yokocho” (Piss Alley) due to its humble beginnings, the area was a hub for street vendors and inexpensive drinks after World War II. Over the years, it evolved into Omoide Yokocho, a vibrant dining enclave where the aroma of grilled yakitori and sizzling noodles fills the air. Despite modernization, the alley retains its vintage vibe, making it a living museum of Tokyo’s urban history.
Whether you're sampling yakitori skewers, sipping sake, or simply soaking in the retro aesthetics, Omoide Yokocho offers an immersive slice of old Tokyo. A stroll through this alley isn’t just a meal—it’s a sensory experience that captures the spirit of a bygone era while thriving in the heart of modern Shinjuku.
This is a photo of a typical authentic Bengali meal. It comprises of couple of vegetable fries, Daal (lentils), fish fry or a fish curry and sweet dish. The details of each item can be found on the notes.
The food has been served on silver utensils.
MTR Karnataka Food Festival - Udupi Stall, 2024 organized at Jayamahal Palace Hotel, offering authentic food from different regions of Karnataka State.
Baschuri Tongosche (Bamboshoot Stew) in Chakma. It is a mouth watering dish where minced pork or chillie paste is stuffed inside the shoots. Taken with steamed rice. Two kinds Baschuri Tongosche; Oil Fried and Stewed
My girlfriend and I made Pad Thai at home. Took us 2 hours to buy all the ingredients and prepare, but it was well worth it. It tastes better than Pad Thai in any restaurant!
Stopped for brunch on the way to Chandigarh at a dhaba. Awesome paranthas were had with fresh dhaba-made butter. Can't get this taste anywhere else, yep nowhere!
Pork Roast (Suguno Sugor Aera). It is a speciality in Mizoram both for the Chakma and the Mizo people. It is prepared as main dish or as chutney.
Another super-simple dish. Chicken filets in butter, with sweet plums and a good frisée sald, and fries—and of course a chilled white.
This natural mushrooms are called "Saamu Wool" in Chakma. These natural mushrroms are found in Warm Tropic Region of South West Mizoram. "Saamu Wool" is prepared as Soup Dish which is normally consumed as a Main dish. It is a delicacy of Chakma Cuisine.
Laksa Johor is New addition to compliment the delicious Johor recipe dishes. The laksa is authentic as a Johor food recipe using spaghetti instead of the usual noodles. The traditional ways of eating the laksa is feeding with fingers. But of course, at the restaurant we provide spoons.. :)
To get to JM, use the Lebuhraya Bukit Jalil or the LDP into the IOI Boulevard.
The Johor Laksa gravy, recipe includes finest fish and Malay herbs, authentic to Johor. Not hot, even kids love the food. Spaghetti, basil leaves, daun kesum, cucumber & ikan parang fish and other herbs for a delicious meal by itself.
Residents of Puchong, Sunway, Bukit Jalil, Cyberjaya, Serdang, Bangi, Petaling Jaya & Putrajaya are now able to enjoy Laksa Johor at IOI Boulevard, Puchong.
Another super-simple dish. Chicken filets in butter, with sweet plums and a good frisée sald, and fries—and of course a chilled white.
In this video I’m discussing about the food and availability of this food in the temples of Bhubaneswar. The taste is just heavenly, it just melts when you put it in your mouth and smell of the food is mesmerizing. We know it’s ABADHA (Abhada) or Mahaprasad.
For more details visit- ebhubaneswar.com/explore-city/best-places-to-get-abadha-o...
A delicious bowl of phở served at Phở Quynh, a well-known eatery in Ho Chi Minh City. Fresh herbs, steaming broth, and tender beef make this an essential dish to try in Vietnam. A cold beer on the side completes the perfect street food experience.
After an amazing meal at El Marine in Old Sharm, the super friendly, hard working chefs offered us even more food! The outside air temp was in the 40's (celsius) yet these guys were operating bread ovens and SMILIING.... Heroes.