TRAVEL TALES of ranaruby

From Ruby’s Kitchen SARDINE FRY Ingredients Fish – 2 whole pcs (medium size) Ginger Paste – 1 tsp Onion Paste – 1 tbsp Black Pepper(crushed) – 1 tbsp Olive Oil – 1.5 tbsp Parsley (finely chopped) – 1 tbsp Salt – 1.5 tbsp Vinegar - 1 tbsp Lemon – 2 pcs Besan – half tsp Capsicum, tomato, cauliflower, beans - all chopped into tiny cubes Method of Preparation. Clean fish and keep it soaked for about one hour in vinegar, lemon juice (two medium sized fresh lemons) and 1 tablespoon salt. After that wash the fish thoroughly and then dry it with towel napkin. Marinate the fish with onion paste, ginger paste, salt and parsley, preferably for about two hours. Once marinated, apply a thin layer of Besan coating on the entire fish. Then place the fish in one table spoon oil on a frying pan, cover it with a lid and let it fry in low flame for, say 10 minutes,. Next, flip the fish to the other side, apply half teaspoon black pepper and continue the frying process for 10 minutes. Afte...

Cafe Leaves n Aroma --- Adda with Great Tastes Not very far from the din,bustle and squabbles of Calcutta lies another Calcutta. A new Calcutta-Kolkata comprising Rajarhat and New Town. A newly developed Park known as Eco Park is located here. We bumped into it recently on our way back from the airport. Built on the concept of providing eco-friendly atmosphere it houses amongst other attractions an exclusive and unique Butterfly Park. Nature lovers can catch a glimpse and observe the behavior of a wide variety of butterflies and moths. Way to the Park saw us at a culinary stopover ‘Leaves n Aroma’, a cute little café seated a few meters from the Eco-Park entrance gate. Run by Ms Mitali Mitra and Ms Sunetra Chaudhury, the inside décor is simple and warm. We were greeted by Mitali, a former journalist. Bubbling with ideas she has effectively all the ingredients in place to create the nostalgic café culture of seventies. A book rack with some very interesting collection is an added...