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Food coma of the Bohri type 1
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

It is one element to walk into a restaurant and some other to be served a meal cooked with love at someone’s home. The inherent delight one gets, knowing the love and affection that has long passed into the dishes provides the flavor of what you are approximate to consume. The Dawoodi Bohras are a sect of Shia Islam that originated in Yemen and later spread to India and Pakistan. In India, they often settled in Gujarat (Surat) before spreading out.

Being from Yemen, there are a whole lot of Arabic and Middle Eastern influences to the delicacies. The practice of eating that (large platter) stems from the truth that Yemen was the negative USA, and to save sources, people commenced consuming from one big plate. Their meals blend the flavors and cooking kinds of Gujarati, Parsi, Mughlai, and Maharashtrian cuisine. It believes in the food being flavourful but now not dominated with the aid of one flavor profile.

The Bohri Kitchen commenced as a fun test through a mom-son duo again in 2014; in place of simply the mom and son enjoying an excellent Bohri meal, they were joined by six strangers this time around. The idea to ask humans over for a paid meal was a hit, and that’s how The Bohri Kitchen, a concept meals eating enjoy in Mumbai, become born to bring the delectable food inherited via Mom-Chef Nafisa Kapadia to non-Boris. It’s a unique concept to invite people domestic over the weekends to experience a seven-course meal with strangers who finally emerge as pals.


In the Bohri tradition, every meal begins with a salt flavor, which turns on your taste buds, and a beverage such as candy coconut water combined with its own soft malai. Then comes a flurry of food served in conventional halls. A has 4 flavors – the karmas savory, meethaas candy, Jaman essential route, and a salad. The day we went by way of, we were plied with Triangular Mutton Kheema Samosas which were crammed to the brim and fried crisp; soften-in-your-mouth Chicken Shammi Kebabs, Nariyal Kebabs which had herbed potato mash and coconut filling, molded into ovals and deep fried which were paired with condiments like coriander and coconut chutney, chunda, dates and dry fruit chutney and wedges of lime. After appetizers, we had drool-worthy Malai Khaja, which is also referred to as Bohri puff pastry. The idea of getting alternate savory and candy dish is to break the monotony for the taste buds, and it additionally accelerates the speed of ingesting.

The starters were only a precursor of all the goodies that were but to come. Mains flowed in, and the Raan Roast in pink masala caught the attention. It is marinated over days in distinct Bohri masalas, garnished with Salli and Coriander, accompanied by using Rose Sharbat with Sabja Seeds. As your appetite gets going, it’s time to try Mutton Seekh Biryani, which was the meal’s highlight. The rice changed into so flavourful that it can also be enjoyed without the beef. Teamed with Pineapple Boondi Raita and home-made Jal jeera, the biryani scored on flavor, authenticity, and honesty of flavors. We couldn’t move an inch, but still, we made room for exceptional hand-churned Mango Ice-cream and traditional paan.

- A word from our sposor -

Food coma of the Bohri type 2

Food coma of the Bohri type

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