– Review

Few months back, I heard about the then new ‘place’ that serves you salads. Since then I wanted to try LoveForSalad . I was unable to try so because of various reasons like they do not serve you for dinner or the girls in my office were not in mood of our regular ‘Bahar ka Khana’ event. Finally, today we had that ‘event’ at office and I convinced all of them to have one of the combos from LFS. Trust me it was worth convincing them.

First of all, about the idea: Totally innovative. Ahmedabad is a place for foodies, and some of them are health conscious too (all of them are not like me! :-O), so a company that serves you healthy food must be an instant hit

Food: I ordered Mexican Layered Combo. The Combo contained Mexican Layered Salad with Tomato-Olive Canopy and Water Melon Juice. Salad was Excellent, with layers of cabbage, spring onions, tomato slices, Beans and cheese. Each layer having its own taste and not getting mixed with next layer. Canopy was a nice change in regular biting, with awesome taste of Cherry Tomatoes and Olives and cheese, true to their FIFA world cup theme, along with mint chutney. Water melon juice- totally fresh and No Added Sugar, yummy it was. The combo also had something that was like Methi Khakhra, as per their website I think it was the health disc. It was a nice ‘cross’ between Methi Khakhra and Methi Thepla. Over all, I totally enjoyed my lunch today

Packaging: Amazing way to serve people. They served me my combo in a box, along with a pair of wooden cutlery (Spoon and Fork), my food, a pack of mouth freshener – containing Kishmish and of course Paper Napkin.

Value for money: Not so on high side as it may look; I think it is O.K. to pay this much once in a while…


Over all an amazing experience, I’d give it 4.5/5 (0.5 for not having an outlet yet)


Red Velvet Cake – Recipe

As I told you in my last post, due to my brand new stand mixer these days I’m total Ga-Ga on desserts. Since the day I first tasted it, I wanted to make a red velvet cake. I found so many recipes for the same, but all of them were made with red food color, which  I didn’t wanted to use. Few days back I got the solution and that was using beetroot paste to make it red. Ok, that was acceptable solution, now came the next obstacle, the cake must be egg less. Finally I came across a recipe by Aparna of My Diverse Kitchen. It was both egg less and with beetroot paste. So, yesterday I finally made my very first Red Velvet Cake, with Cream Cheese Frosting. It was the first cake that I ever made with frosting. So here how I made it….


1 1/4 cup All Purpose Flour (Maida)

1 1/4 cup Granulated Sugar

1 1/4 tbsp Cocoa Powder (or Drinking Chocolate)

1 1/2 tsp Baking Powder

1/4 tsp salt

1 Cup of Beet Puree (Peel and Boil two medium sized beetroot, Puree the boiled beets along with 4-5 tbsp water)

1/3 cup Oil (I used regular peanut oil)

Juice of 1 lemon


For Frosting

400 gms (1 packet) of Philadelphia cream cheese (At room temperature)

500 gms Heavy Cream (At room temperature)

1 cup Icing sugar

Red Velvet -2


  • Preheat the oven at 180 C.  and grease a 9″, spring bottom cake tin.
  • Mix together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
  • Put the pureed beets, oil and  lemon juice into another bowl and lightly whisk together till mixed well.
  • Pour this into the bowl with the dry ingredients and mix just enough to combine.
  • Once the batter is ready, pour it into the tin and bake it at 180C for 20-25 minutes, or till it passes the skewer test.
  • Let the cake cool down completely, meanwhile let’s make the frosting.
  • For frosting, chill the bowl and the whippers in refrigerator for some 20 mins.
  • Add Cream cheese, Heavy Cream and Icing Sugar in to the chilled bowl and whip on slow speed till it forms heavy peaks.
  • If cake is cooled down properly, cut it into two, horizontally.
  • Apply half of the frosting on the bottom half and cover it with the upper half.
  • Put the rest of the frosting on the top of the upper half and cover the entire cake with the frosting.
  • Put the cake into refrigerator for half an hour.
  • Serve chilled.

Mango Mousse

Few days back I’ve bought a new electric stand mixer. So these days I’m on dessert spree. Obviously, mango being in season,Mango Mousse is my one of the priorities. It’s a simple and yet yummy recipe.

So, let’s start with the ingredients:


400 gms. cream
1/2 cup powdered sugar
2 Ripe Mangoes (Preferably Alphonso)

Mango Mousse



  • Place the mixing ball and whippers in refrigerator for some 20 mins.
  • Peel mangoes and blend 1 1/2 of them into puree, keep 1/2 mango, chopped for the garnish.
  • Now add the cream and powdered sugar in the bowl.
  • Whip till soft peaks form. Taste and adjust the sugar if required.
  • Once it tastes perfect, whip again till it forms heavy peaks.
  • Add the mango puree and mix with very soft hand, using spatula.
  • transfer the mousse into the dessert bowl and let it chill for an hour or so.
  • while serving, garnish with chopped mangoes and serve.




Street Food of Ahmedabad

Pani puri, Ragda patis, Bhel puri, chutney puri, sev puri, pav bhaji, vada pav, dabeli, Chinese (or chineez), and what not!! Yes – this time we are going to talk about street food. India is a land where unity blends in diversity, and food is a perfect example of it. At least, yours truly loves eating on the streets and consists it a fundamental right (just like you have to visit Lal Quila when you go to Delhi) J. A common misconception with street food is that there are limited varieties, and it is always cheap. Nowadays, at least in Ahmedabad, I can list out several joints where the cost is equal to restaurants and food even better.

If you talk of the west, Mumbai, Pune & Ahmedabad are hubs for street food. In fact, there are multiple “khau galis” in Ahmedabad, where there are hawkers and food wagons dedicated to street food. In the last 3 years of so, a modern “khau gali” has developed near Gujarat University, on the road where A.G High School & CEPT University are located. At least 10 food wagons are present here every evening serving Mexican, Italian, Spanish, Chinese, Indian-punjabi food and what not! Here, you are likely to find creamy pasta, albeit cooked a little Indian style. The prices are not low, but not very expensive either. You can have your tummy stuffed with yummy pasta, enchiladas and a taco platter served on roadside at approx. Rs. 175-200 per person. On the opposite end, you have the H.L. college road with multiple vendors, including the famous Shambhu serving coffee and sandwiches.

Just like students of H.L. College and CEPT University, students of GLS College are well versed with “Lucky sandwich”. There are at least 10 hawkers / lorry walas on the GLS college road serving sandwiches, pizzas, dabelis with name “Lucky Sandwich”. You’d also find few corn hawkers in same area, they serve you boiled corn with various flavors like cheese, Garlic, and butter as well as Corn on the Cob.

Talking about street food, pani-puri, which is famous since ages, now has a twist in the place. There are many places in Ahmedabad that serve pani-puri with not one, but 5-7 flavors of water, including garlic flavor, hajma hajam, pudina & tomato, etc. There are many Pani-puri hawkers in the city, but there are few places which are all time favorite, like Agrawal Panipuri at Law-Garden is one them for the traditional Pani-puri, for the flavored Pani-Puri Devnarayan Pani-puri has more than one stall all around the city.

And how can we forget the old anda-gali (egg lane) near Paldi, with hawkers teeming with egg items. The most famous “anda ni lariwalla” although still remains the one outside NID. Egg curry, half-fry, omelette, bhurji, boiled egg, and more varieties served with combination of butter, cheese and bread are extremely popular.

Nowadays, tradition similar to North India / Delhi is visible in Ahmedabad, as there are many vendors serving chole – kulcha and pindi chana on the streets. On C.G. road, just before Swastik cross-roads there is a lorry that serves pindi chana Amritsari style with freshly baked kulchas.


If you are thinking that amdavadis are not aware of north-eastern street food then well, you are wrong. These days you can find Momo kiosk all around the city, mostly by the name “Momoman”, by a famous Momo shop in Vastrapu area. Apart from this, Paldi area has a nice, cozy café-like ‘place’ for momos, owned by a Tibetan family, named “Amdos kitchen”, but this place is open when Mr. Amdo is in town, that is from September to February or March.

For non-veggies, you can try the hawkers in the old city near Jamapur or Behrampur that serve variety of kebabs, mutton, chicken in tandoori and gravy flavors. However, non-veg street food is not that popular in Ahmedabad.

A relatively unexplored street food type option for traditional Amdavadis is the dhaba joints on S.G. highway, when you near Gandhinagar. Here, you can have the best of Kathiawadi food (ringan no olo, bajra rotla with makhan, sev tameta, khichdi), plus mouth watering dal bati. Rajasthan ki bhavna (Gota cross roads) & Shivshakti dhaba (Near Nirma University) are popular places.

Apart from these places, Manekchowk and Law Garden are age old food streets that people visit ‘religiously’. There are people around the world, originally from Ahmedabad, actually visiting their hometown just to visit their favorite Dosa place or Chaat Place of Manekchowk or Law Garden!

All in all, if you are a street food lover, and visiting Ahmedabad, then we advise you to keep at least 3 days or nights for trying most of these places! 😀

Mango Souffle – Recipe

Few days back I had posted a nice pic of Mango Souffle here, on this blog. Today I am sharing recipe of that very Mango Souffle. I actually stumble upon this recipe from here, while I was trying to make Panna Cotta. But when I started making Panna Cotta I found out I don’t have any vessel that can resemble Ramekins, so I turned the very recipe into a souffle.

Let’s start with the ingredients:


300 ml cream
100 ml milk
100 gms Mango Pulp (Freshly Extracted)
80 gms sugar
2 tsp of gelatine powder
Chocolate Sauce as required




  • Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft. This process is called Blooming.
  • Put the cream, milk and sugar in a heavy pot and cook it on a slow fire until the mixture boils.
  • Add Mango Pulp and Mix well.
  • Now strain the excess water from the gelatine mixture and add it to the cream mixture.  Mix well until completely incorporated.
  • Pour the mixture into a dessert bowl and refrigerate for at least 3 hours.
  • While serving, scoop out the souffle using ice cream scoop and drizzle some chocolate sauce over the scoop and serve CHILLED!!