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Vasantotsav – A festival celebrating the arrival of spring

The days of chilling cold are over. The breeze brings with it sometimes a wave of a pleasant fragrance from the blossoming mango trees.

In one such evening you arrive at the entrance of a place called sanskruti kunj – it literally means ‘a garden of art and culture.’ When you arrive at the entrance, your heart gets filled by music. It’s a music of the soil. It’s Gujarati folk music. You can’t wait to get inside to see the person who’s creating this sonorous music through his instrument. You buy a ticket at a very nominal token rate, and climb up the steps to the entrance. These steps are plastered with clay and beautifully decorated with ethnic Gujarati patterns, using the material traditionally applied by those people for hundreds of generations.

or further information, and to get an alert about the next year’s Vasantotsav, please subscribe to www.mericity.com.

If you are willing to know medieval Gujarati culture more, there are a few places around Ahmedabad we recommend you visit, where you can experience how would an experience of a royal meal be in historic Gujarat.

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How To make Paneer Kathi Roll

We have got you an exquisite appetizer recipe that can beat all your hunger pangs as nobody can deny the fact that one delicious portion of good food is the go to solution to beat stress. This quick lip-smakin’ recipe of succulent Cottage Cheese, calls minimal ingredients and is very flavoursome and delectable. It is one of the most popular Indian grab-n-go street food which is healthy, tummyfilling and can liven up your taste buds instantly.

TASTE: Mild Spicy, tangy, authentic Indian

CUISINE: Punjabi (originated from Kolkata)

PREPARATION TIME: 25min to 30min

COOK TIME: 15min to 20min

QUICK TIP: You can stack chapattis’ in advance or you can use leftover chapattis’ from previous meal.

SERVING IDEAS: Can be served as an evening snack, brunch or an appetizer

SERVES: 4 People (To make 08 Paneer Kathi Rolls)

INGREDIENTS: Check Below Video: 

For Paneer Marination

8 tablespoons yogurt

400g paneer (if making at home, paneer from 1 ltr of milk will make about 400g to 500g paneer)

1 inch ginger + 3 garlic cloves (grind to a paste in a mortar pestle)

1 lemon

1/2 teaspoon ajwain (carom seeds)

1/3 teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

½ teaspoon amchur powder

½ teaspoon chaat masalala

½ teaspoon Kashmiri red chilli powder

Black salt (sanchar) or rock salt as per taste