#Indian Spices In Canada

[buddy-basket]

Cooked veggies, spices, and herbs are so much healthier for balancing a good lifestyle. But aren’t bored eating them all day? To bring new twists and flavors to the boring mealtime you can blend these all ingredients into a single dish Idli Sambar recipe. South Indian cuisine is highly rich in proteins, vitamins, and carbohydrates. Also, it’s an amazing and supercilious treat to the guests as well, because it’s quick and simple. In this blog, we are going to discuss the whole Idli Sambar recipe ingredients you can easily get from a south indian grocery store online- BuddyBasket.

Read The Blog For More Information : https://buddybasket.ca/perfect-home-made-idli-sambar-recipe-with-south-indian-taste/

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[everythingne]

⋆ ˚｡⋆୨୧˚ ➛ out of the woods - chapter seven (ls2)

Logan tries to give the two of short break in Bali. Which does succeed, but then the Canadian GP tears down anything Dhanishka had left to stand on. Good thing she's got Logan, the Norris' and Charles, right?

warnings/notes: alright buckle in. Like two sex jokes, car accidents, concussions/migraines, lightly mentioned injuries, the FIA doing their job, heavy heavy betrayal, me yet again trying to hint at the biggest Marketing Ploy x Out Of The Woods connection no one has noticed LMAO

Logan's arm is firm around my waist as I stir the food in the pan, watching the sizzle of the chicken against the oil underneath it. I murmur along to the song playing, and Logan sways us to the rhythm. I'm home for a weekend with him while my parents are off in Cambridge with my sister for her college visit. We'd taken the invitation to house sit, deciding to take a full break in the short interim off we have before we both have to leave for Canada.

"We should go somewhere." Logan hums, mouth peppering a kiss to my bare shoulder next to the strap of my tank top. He's been abnormally clingy, and while I would usually mind... it feels nice.

"Where would we even go, Lo?"

He smiles, beginning to pepper soft kisses to my shoulder, trailing them up my neck as he speaks, "Well, Dalton and his wife are in Bali this weekend. He told me he wants to see you again."

"Bali? That's a like.. fifteen hour flight from here." I chuckle, squirming when his kisses get a little ticklish around my neck and the air he huffs out in a alguh rolls across my skin.

"Fifteen hours there, then a twenty three hour flight to Canada." He says, "I looked into it."

I blink, then look down at him, "You already bought the tickets, didn't you?"

Logan smirks and I laugh, capturing his lips in a soft kiss, "I'll tell my parents tonight when they get back. I'm sure they won't mind."

Logan grins and pops a few more kisses to my lips, cheeks, and forehead before I shooing him away so I can keep cooking. The meal I'm making is not something I'd typically be eating, because its for Logan's meal plan, but luckily his team had let me throw in a small bit of Indian influence to the dish via a makeshift biryani dish. Which I know Logan's been missing by the way he melts when he steals a bite.

"You cook like your mom used to when we were kids." Logan groans against my shoulder and I laugh, taking my own spoonful and pouting a bit because its not as flavorful as we used to make it.

"You have to come to Bahrain over your winter break so you can have a proper Aayi Dubey biryani with all the spices and such." I muse, "it's lacking my mothers proper smothering of spices, sadly meal plans do restrict us from going full Indian mother here."

Logan nods, taking a bit more of the rice dish into his mouth and I laugh softly before making us two bowls of it to eat. He starts washing up some of the dishes while I'm setting the table, and I mange to pull him away to eat--promising we'll finish cleaning later.

We don't talk of much, other than him calling Dalton to let him know we'll be in Bali in two days their time. He taps his sock against my leg as I stare out the window at the setting sun. It's comfortable, just existing with him.

"I never thought we'd get here." Logan admits and I turn, looking at him curiously which makes him continue, "I thought you'd hate me through this whole thing after that night and we'd never speak again."

"I did too, to be honest." I laugh softly, finishing off the last of my rice and setting the bowl aside to take Logan's hands to stop him from picking at his fingers, "I called Lando about it, since he was the only person I knew in London at the time since Oscar was... I don't even remember, and Charles was in Monaco. I went to his and Olivia's apartment, the one they have over here because of McLaren? They told me I should just go through with the plan and do the whole fake dating thing because we kinda had too, but also to see if it maybe wasn't as one sided as I thought."

Logan just starts to giggle, small laughs that slowly grow louder before he brings my hand to his lips again, kissing my palm and then each finger.

"What's got you like this?" I laugh in response, and he grins at me sloppily with the most lovestruck look as his lips hover over my left hand. His bottom lip just brushing along my ring finger as he smiles and shrugs.

"Funnily enough, Dalton told me the same thing.” He firmly kisses my ring finger now, and just resorts to playing with my hands as a fidget instead, “You really fell for me huh?"

And now it's my turn to laugh, standing up to lean over the table to properly kiss my boyfriend. He grins, meeting me halfway with a gentle caress of my jaw and when we pull back, I rest my forehead to his.

"I was always in love with you, dumbass."

Hours later we're at that same table, Logan making sure the little decorative centerpiece my mother has is perfectly clean while I dot my lipstick back to perfection.

I figured cleaning the entire house and then making ourselves well pull together would keep my father from realizing we'd done nothing but laze around for the last few days.

Hey, we were on break, okay?

“Aw fuck.” I complain as I twist out my lipstick a bit more. Logan hums, looking over at me as I groan impatiently as I pull the whole tube up.

At the second groan he asks, “What’s a matter?”

“I’m almost out of lipstick.” I whine in complaint and he huffs out a laugh, stepping around the table to press a few soft kisses to my cheek.

"We can buy more tomorrow, yeah? Isn't there a Dior in City Centre?" He hums, pressing a kiss to my lips that has me rubbing the lipstick off his lips with a laugh as his arms wrap firmly around my waist.

"Yes, but it's fine, I can get it later and--"

Logan cuts me off with a firmer kiss this time, letting me wipe the lipstick off his lips again as he says, "Let me buy you a refill. For old times sake."

"Fine." I smile as the door opens and Logan retracts to just make it look like he was taking the lipstick from me to put it in my purse. I smile as Anya bounces to my side and starts babbling about the campus and such. I glance over my shoulder to see Logan with mt parents and the smile and wink my mom sends me says one thing,

This is all gonna work out.

logansargeant

liked by daltonsargeant, oscarpiastri, sebvettel, and 876k others...

logansargeant: booked the tickets before i asked her :)

tagged: dhanishkadubey, daltonsargeant, a.sargeant

dhanishkadubey: he deadass goes "my brothers in bali" 😭

user1: SHUT UP SHE WENT ON FAMILY VACATION?

a.sargeant: it was lovely having u and isa!!!

user2: dhanishka sargeant at this point fr

I'm standing in the bathroom of the hotel this time when Logan wraps his arms around my waist. I can hear Dalton and Ashlynn laughing in the connected living room, it feels weirdly homely as he presses a soft kiss to my jaw as one of his hands rubs small soothing circles against my hip bone.

"James call you?" I asked, I had been the one to hand him his phone, so I had seen the caller ID.

"He asked about you, actually." Logan rests his head on my shoulder once I've finished fixing up my hair and I hum as I lean back into his touch. His arms are firm, and the way his gaze wanders across my face tells me he's thinking as he takes one of my hands. My left ring finger is pecked by his lips before he settles them back at my waist again.

"Me?" I hum, watching the way he nods and still thinks. I assume it's the wording as his hands fiddle with something. I'm too focused on doing my eyeliner to look.

"You didn't answer your phone and he wanted to say he’s got the final draft of your contract ready to be signed.”

I laugh softly, looking at him in the mirror, “Wow, already?”

"Mhm." Logan kisses my cheek once I'm done with my eyeliner and steps aside to just watch me finish up my makeup. Once I've sprayed myself down with setting spray, I go to grab my lipstick and open it, pausing when I notice it's refilled.

Logan wears a triumphant smile.

"You." I poke his chest and giggle, capping the lipstick before turning around to kiss him. He laughs into the kiss, catching himself on the doorway as his hands slide around my lower back. One kiss turns to two, and ever since we'd fallen back in love it'd been impossible to keep off of eachother. Like we were making up for lost time.

A few seconds after a soft groan leaves the back of Logan's throat, followed by my giggle, Dalton shouts,

"I'm walking in, you both better be dressed!"

Logan and I laugh and I part from him, lifting my hands to fix up the bits of his hair that I'd jostled. Dalton smiles as he steps in and looks us over.

"What did you think we were doing?" Logan says to Dalton who shrugs, punching his brothers arm.

"Something not PG." Dalton shrugs and I blush, now taking my turn to whack his chest.

"Not with your immature ass around," I hum, turning back to finish up my make-up while Dalton and Logan talk about getting to our dinner reservation.

It's weird how naturally I slot into this little family, like I've always belonged.

Canada starts great. Luckily for Logan, and his success in straights, theres quite a few here. Unluckily for me, it means my overtaking this weekend is gonna be shit.

But, I know I'll fight.

I qualify Q3, beating Logan out by less than .5 or even smaller. I can't even really remember as the whole weekends a blur. Ferrari is practically running me ragged, insane amounts of training, simulator work, media... I'm exhausted each night when I fall into Logan's hotel room bed. His arms barely wrapping around me before I'm asleep against his chest.

He promises it's okay, but I feel like shit each morning for not spending time with him. But he just presses a kiss to my jaw and squeezes my hip as I get out of bed way too early to shower.

And after three nights of that, it's time for the race. By Sunday I feel like a husk, trudging myself to the garage with a water bottle full of Red Bull I'd stolen from Max. I go through the motions, take my migraine medication just as a precaution as I feel a headache forming.

And the first half of the race is fine, until I overtake Oscar to fight Carlos for P3. And I manage to get him on the hairpin turn, but something is weird about how easily he lets me by. The back wheel of my car clips something and I start to spin. I right myself, but narrowly dodge Carlos, who whips around me.

It's fine. I'm fine.

Something bumps me again and I check my mirrors, one of the RB cars coming very close to my side. I curse, steering in a bit more and understeering to get out of who I assume is Yuki's way before I'm blocking him from overtaking.

When did he get around Oscar?

"Wing damage, wing damage, I need to box." I curse into my headset, feeling the steering starting to go. It's always my steering first, I expect the rear wing to follow shortly.

"Copy."

I turn in a bit harder now, trying to get to the pit lane. It's becoming harder to steer and I feel panic rising in my stomach but I clamp it down. All I can do in this moment is trust myself, and trust my training.

I don't make it to the pitlane.

We go back through the hairpin and Carlos juts out, making me swerve to dodge. With my shit steering, it sends me into a spin. I shriek, grabbing my harness as the car--and the world around me, shuffles and spins. When the car stills I huff out slow breaths, willing myself to open my eyes.

I'm in the wall.

I can't move.

I force breaths in, force my hands to unstick from my harness. My hands come to the steering wheel and I shake, trying to disconnect it. Everything feels disconnected. I can't hear. The world is blurry. I feel sick. Sicker than sick. I manage to get the steering wheel out, tossing it up to the top of the car.

I realize no ones called for me over the radio, through the incessant ringing in my ears.

I click off the restraints slowly, trying not to jostle my aching ribs, and I get out of my car with shaking arms. And then promptly fall back in.

"Fuck!" I shriek, groaning and arching my back out of pure pain. Two hands come to my shoulders and I lift my head to see Lando. I know he's talking, but my head is swimming too much to focus on his words.

"C'mon, Danny." Lando's voice finally cuts through when he lifts my visor, "C'mon, we're gonna get you out, okay?"

"Your race..!" I gasp and he shakes his head.

"I can always get more points later, but I can't do anything if you're seriously injured and I don't help you now." He says and I nod. His hands grab under my shoulders and he helps hoist me up to sit on the halo. I try to focus, but find myself in a haze.

Somehow, I end up on a stretcher. My helmet is off and I blink slowly as Lando holds my hands.

"Dhanishka." He says softly. When did he take his helmet off?

"Lando." I hum back as the stretcher starts to roll. He follows, his hands tight in mine as he follows inside the ambulance. They've got me covered in blankets, and something clicks.

"Lando. Lando." I start saying, slapping his hands when he's not looking at me. He stops, taking my hands in his, but I just see that he's looking at me so I gasp out, "tell Logan to race. He's gonna wanna not because I got hit, tell him he has to. Tell him I said so."

When Lando nods, coaxing me to lay down again as they strap me in, I feel a bit more at ease... but the world is still soft and fuzzy and I still feel sick.

Concussed, strained muscles around my ribs, and something fucked up with my shoulder.

I'm out fully for a week, I'll skip Barcelona and be back for Austria.

Lando and Olivia are by my side when I'm told. Olivia taking it upon herself to use my phone to call my parents to let them know what was going on, and when she disappears into the hall, Lando keeps a soothing hand intertwined with mine. It's my first injury, ever. Not just a sore spot that'll go away.

And of course, the hazy symptom I'd been feeling all weekend had to be a major migraine on its way. So I'm grumpy, in serious pain, and quickly losing my stomach in a hospital bathroom while a nurse gently ties my hair back and rubs my shoulders while Lando goes out in the hall to grab Olivia.

I'm so weak I can hardly move, and the nurse is so kind, so gentle. It makes me want to cry as she guides me through the hardest parts of my migraine and gets some painkillers for my IV when it's clear I'm only set to get worse.

It takes off the edge as I'm coaxed to lay down in bed once more, a bucket off to the side if needed.

I learn from the TV playing in the room that Logan went on to place P5 behind Oscar, Carlos, Charles, and Max, in that upwards succession. Which makes me feel better a bit as Lando and Olivia help me get situated. It's only been maybe twenty minutes since the race ended, but I can hear more commotion outside than before.

A nurse calls out my room number and it takes maybe two seconds before Logan comes through the door, still in his racing gear, holding his helmet, panting like he’d ran straight here.

He had, hadn't he?

“Isa.” he sighs and I smile, extending a heavy arm to him. He shuts the door, blocking the hall light and makes his way inside the little makeshift room. He slots perfectly against my side and gently kisses my head, sighing once he’s got me safe in his hands. I wrap my un-IV'd arm around Logan shoulder, kissing what part of his head I can reach without moving. He settles me back against the blankets as Lando gives him his chair, going to get another from the hall.

Olivia sighs softly and moves a bit closer to check my IV, “She’s pretty badly concussed. Strained some muscles around her ribs and her shoulder. She's out for Barcelona, they're gonna try to get her back in for Austria."

"Ah, shit." Logan hums and I lean into his touch so he shifts so one of his hands holds mine, the other running through the wispy bangs by my face that have fallen out of my ponytail.

"Lo..." I murmur softly and he hums, looking down at my small pout. A tiny smile crosses his lips as he leans down to peck mine, then rests his forehead to mine as I whine, "my head hurts."

"I know, baby." He's basically crooning, kissing the tip of my nose and squeezing my hand, "you're gonna be alright."

Olivia gives a tiny sigh, patting Lando's arm and making a vague motion for him to follow her out of the room. They leave me and Logan in silence, the only sound the soft noise of his thumb running along my knuckles, the heart monitors methodical beeps, and the occasional kiss.

Logan, Lando, and Olivia take me back to Ferrari. The two Norris' waiting outside while I slip in with Logan. I'm only half sneaking him in and out, because if Ferrari even tried to raise hell with me when I was as in pain and as pissed off as I was right now, someone would be getting hit.

I nod to Charles when I enter and he gives me a half nod, trying to conceal the way I sneak Logan in by engrossing the engineer with a few more questions about... my car?

Why mine? Why not his?

I let the question slip from my mind, I figure I can ask him later, and go to my room. Logan helps me collect my stuff, having already brought me a change of clothes to the hospital given to him by Charles. Logan uses my phone to send a text to my manager Lucie to show her the damage to the suit, helmet, and shoes so she can get me set for new ones and then we make sure I have all my belongings and bounce.

I'm halfway through shutting the door when I hear Charles shout, "You did what?!"

"She's an idiot if she hasn't realized by now." I hear a mechanic say and I clamp a hand over Logan's mouth, he's about to complain (which, I'm sneaking him out of my drivers room, he has no right to) when a cruel laugh echoes followed by Charles' shocked gasp.

A short conversation in French, slowly getting louder and louder, is cut off by a loud slap and a scuffle. Eyes widening as I hear the two beginning to shout even louder and I grab Logan by the sleeve and shove him in my drivers room. His big eyes watch me as I pause, one hand on the door before I curse and look back at him with a sort of flame in my eyes.

"Stay!" I hiss, before slamming the door shut and following the hall to the garage. He feet carry me, sliding on the balls of my feet into the room as Charles shoved a mechanic against a wall.

"Charlie!" I shriek despite my head pounding, moving forward, knocking him to the ground with my shoulder. As he fall he pants up at me and I turn to the mechanic, then down to Charles, then step back.

"What the fuck is going on?!"

Charles wipes blood from his own nose and slowly rises to his feet. There's a challenge in his eyes, and a challenge in the mechanics--and I come to realize that Aakash stands off to the side with his fists tight.

"What is this?!" I shout again and look down the hall where Astrid is dragging Logan out of my room and I blink, straightening up. She basically tosses Logan at me, and my arms shoot out to grab him as he sticks to my side.

"Ferrari's been purposefully fucking up your car this entire season! Aakash and his--" Charles starts to say before Aakash moves. It's Logan who manages to intercept, shoving me behind him as he shoves Aakash to the floor. My eyes widen to literal dinner plates, backing up until my back hits something and I look up to see Olivia.

Lando seems to have given up on holding her back as she holds her phone up.

"Charles, talk." She snips and the Monégasques listens, quickly spilling everything from his lips as Logan keeps Aakash and the other mechanic at bay, Astrid glaring daggers.

"Aakash has been having the engineers purposefully loosen the steering and rear wings, causing any and all jostling to randomly disengage them. They have it all written out on Aakash's computers, even if he tries to delete the files Ferrari keeps all changes up to a month." Charles shouts, moving closer to where Olivia keeps a hold on my shoulders. Logan backs off as well when Lando calls him over, but the guys stand in front of me and Olivia, like a wall.

"Astrid's plan was to have Dhaniska continuously wreck out so that there would be positive PR of Logan coming to her aid, but bad PR for Dhanishka because she keeps wrecking." Charles says and I see Olivia's jaw tick, her eyes glancing back to Lando's who's are equally as shifty.

Somethings not right.

Olivia and Lando echo each other as they say, "Who?"

"My manager," Logan peeks over his shoulder, "Astrid Marina."

"Oh you've gotta be--" Lando starts but Olivia's shoving her phone in my hands. And I'm reminded of the time Lando had called her the 'most aggressive Piastri' at a bar during Monaco's weekend as he darts forward but not before Olivia delivers a strong backhand to Astrid.

"You fucking bitch! They're not your little PR playthings!" Olivia screams and Lando grabs her arm, pulling her back as she keeps shouting, "I should've made sure no fucking team ever hired you again but I didn't think anyone was that level of stupid!"

Logan and I share a confused look. How the fuck does Olivia know Astrid and what the hell did Astrid do to her?

“She’s Astrid?!” Charles shouts, “what the fuck?”

“Why do you all know her!” Logan shouts and the room goes quiet. Olivia's mouth gapes, but it's interrupted by a few stewards entering the garage to see what's happening. My headache flares and I grip Logan's arm when everyone starts shouting over each other and he escorts me outside where it's a bit colder and a lot quieter.

"I-I don't understand." I eventually choke out, and Logan wraps me tight in his arms. Soft kisses are pressed to my head as he coaxes me to sit with him on the ground outside Ferrari.

And when a steward approaches us, and he sits with us, I wish I could be surprised by the fact we're being interrogated.

But yet, I'm not surprised.

f1

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f1: FIA Statement on the investigation of @ scuderiaferrari .

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taglist (thank you !)

@nichmeddar @shineforever19 @d3kstar @chasing-liberosis @justsomejess @struggling-with-delia @daemyratwst

[brb-on-a-quest]

The Toxic relationship between America and England As Told by Me Which Will Have Many Questionable Oversimplifications Due To the Lack of Time I Currently Have Before My Last Final Paper For A Different Class is Due: a story told by me. Tagging @igotthisaccountunderduress bc she asked for this specifically and now must suffer the consequences

Source: My history notes and a chat where I have infodumped all this to my best friend who has somehow still put up with all of my ramblings. If people would like I can and will make a series out of this with more actual research because Damn History is so much more interesting when it's not for the grade and stress and finals (like I love the tea, love the reciepts, but to memorize all of it on top of other things? *stress ensues*

((Under cut))

There was a war. There have been many wars. But during this period of like literally forever ago England, Spain, and France really just couldn't stop bickering at each other like siblings. This became more problematic when Spain started getting Colonies in this New World after the whole Christopher Columbus shenanigans (Fun fact: Isabel and Ferdinand really only sponsored like 20% or 30% of Columbus' original costs; Columbus still had to like find the other major chunk of it through sponsorships and donations). But anyway Columbus Task Failed Successfully and discovers Not India/Spice Islands but ~a whole new world~ (so many more shenanigans with that Columbus had to straight up lie to his crew multiple times to stop mutinies from happening I want to read his diaries at some point bc the more things I hear the more intrigued I get). But anyway Spain gets a lot of shiny new income in plenty of resources, spices, diseases, tomatoes, chocolate, etc.

England and France get jealous. France is like "omg I want some" and they go to Not The Spice Islands via the fabled "Northwest Passage" and get to canada and make bank off fur trading. England however in true Chaotic Sibling Fashion originally goes "why would I need to go over to America when I can just steal from France and Spain"

and thus PIRACYYYYYYY yo ho ho ho and a bottle of rum for meeeee

Spain and France are (unsurprisingly) Not Cool with this whole "sharing is caring" attitude of England and again more wars start. England in the meantime decides it wants to get its stuff together and allows the prototypes of corporations called Joint Stock Companies (basically a bunch of people would share the risks and the reward of running a business) that lead to the Virginia Colony. There were also people who were cashing in royal debts in exchange for land in the new world (the Calverts who started Maryland who wanted to Bring Back The Feudal system and that went so well for them *cough cough*/sarcasm) and a bunch of people who wanted to ability to Practice Their Religion Better than Other People (there was religious persecution when Queen Elizabeth was reigning during the Great Migration of people to America but from my understanding it was more like she didn't care what you did if you were loyal to England but also that is literally only from my professor and I have heard conflicting stories with other professors soooooo take this with a heavy grain of salt).

Anyway now with income coming in from the Americas both Spain and France and England are doing relatively well for themselves. And then guess what happens. Ah yes, more jealous and fighting. In this case, it's over the Ohio Valley Area because both countries wanted to expand their holdings in the new World. Basically this area touched Canada and France is like "C’est à moi" and England's like "GET YOUR TOASTY BAGUETTES AWAY FROM MY LAND" This leads to what we call here the French and Indian War (also called the Seven Years War in Europe I think, a lot of wars have American Names vs European names). Despite being called "The French and Indian War" here, it was fought by England and their Indian Allies and French and their Indian allies. England wins but at what cost?

The cost is money. It's always money. Now everyone has super heavy debt as a sum of like four(five?) wars that are fought in this period of time. England is now trying to raise funds to help get themselves out of the mess they put themselves into. Their solution: make America Pay Rent. Kind of a "we fought this war for *you* actually now give us money for it.

Note: they were only trying to raise part of the money for it via Direct Taxes which are taxes added on top of the price (which btdubs they were paying taxes to England already they were pay just English Version of Taxes which are built into the price so you don't know how much if it is taxes. They were fine with that. They just didn't want extra taxes. So this made them reevaluate their whole relationship with England. It didn't also help that England was starting to revoke some of the major perks like support past the appalachian mountain range, and among other things).

this tulmultuous period can be summed up with (an overgeneralization):

England: *tries to control America over much by being like 'you have to pay taxes on this this and this*

America: fine *just doesn't buy anything from England period until England recants and is like fine you don't have to pay this tax*

England: *plays the jealous girlfriend card* "you can only trade with England!!! No one else!!!

America, the two-timer: *increases smuggling* Also radical terrorists//the sons of liberty start crying for independence (Takes a Long Time For anyone to Listen to them Because Why Would They Rebellion is a stupid idea)

The East India Company thing was such a whole thing that kinda highlights this to an extreme. East India Company was part of the joint stock company that was about to go under because they had taken loans from like literally almost every bank in England. Which if they failed would be REALLY bad news for England. So in an attempt to lower cost, England told East India company that they could bring their tea from india to America directly instead of having to go through british ports as was custom. America took one look at the now So much Cheaper Tea and was like "mmmm sus" and didn't buy it in favor of dutch tea so RIP east India Company. Also Terrorist Group from before burned several of the ships while being disguised as Indians (no one was buying it) and that's what we call the boston tea party. England shut down Boston as they should and basically war ideas were spreading really quickly through new england and further onward (south was less so but they came around).

Anyway. I realize this comes off as very-anti American and it's really not meant to be, both countries were really annoying to each other throughout this whole process. But yeh then theirs gunshots and a declaration of independence and then we barely win by the skin of our teeth (that's mainly bc british merchants were like stop this we can't make money if you're fighting with our best customers at the end) and things get only stranger from there. First modern Democratic Republic so things were bound to get...very wonky.

[thessalian]

Thess vs Food Stereotypes

Okay, really getting tired of this.

I didn’t want to hijack the post doing the rounds about “British kids try biscuits and gravy for the first time” and people getting judgemental about British cooking based on a few kids whose idea of ‘biscuit’ is very different than the American version and one British uni student’s aversion to spice. Thing is, though ... I live here, and I moved here from Canada (Montreal, even, which has a reputation for being as foodie as Paris but with a lot more politeness) by way of the United States. I’ve seen the stereotypes from all three countries, and when it comes to England, I’ve been everywhere from tiny hamlets to ... well, London, where I currently reside.

A lot of “traditional dishes” lack for spice here, true. However ... did y’all forget, while you were going, “American versions of recipes from other places have such flavour because poor / low class immigrants brought the recipes here”, that Britain was a fucking empire? We bitch about British colonialism all the time, and fair enough, but no one seems to have considered the huge variety of food that brought to this tiny wet little island. Even in the tiniest hamlets you’ll generally find an Indian takeaway, always family-run, always by families who came from the country from which the cuisine originated, some as recently as a generation ago. Bigger cities, and especially someplace like London? You’ll find a lot more. Hell, I live near an area that’s a blend of Afro-Caribbean, Nigerian, and Filipino, and the food you’ll find in the area reflects that. And I don’t just mean restaurants either; people who live here are clearly making that stuff at home, if the local markets are any indication. It’s the same all over, with a lot of emphasis on Indian, Pakistani, Nepalese, Filipino, and the foods of various African nations. Britain colonised these countries, and maybe the white people don’t make as much use of the spices they got by doing so as they could? But some do.

Also ... dude, they have herbs here. And they use them. Stews are full of thyme and sage and bay leaf. Sauces are a thing - mint for lamb, applesauce (not the sweet dessert kind; the kind where the tartness of the apple is maintained) for pork, fucking horseradish for beef. Root vegetables like parsnips and carrots are often roasted in a honey glaze, and never underestimate how a flavour profile changes if you change what fat you’re using for roasting a potato. (Seriously, just try roasting potatoes in goose fat.) Gravy? They have gravy; not as thick, and more generally devoted to the flavours of the juices of the roast, but they have gravy.

Britain has a different, earthier, occasionally sweeter flavour profile to a lot of its traditional dishes than other countries, yes. And there are a lot of people in this country who fear anything more than one clove of garlic, yes. However, there are Americans who fear anything that doesn’t taste of grease and mayonnaise, too (which is the stereotype, I’m afraid). So maybe can we lean less into the stereotype and, while trying unfamiliar foods, also do some research and try a variety of those unfamiliar foods instead of judging an entire country’s palate based on a couple of school kids who don’t know the American South’s version of a biscuit? Just be happy they’re loving it.

And go try some bubble and squeak sometime. Lancashire hot pot. Cornish pasty. Cullen skink. Hell, shepherd’s pie! It’s not all boiled everything, y’know.

[fatehbaz]

At Vauxhall Gardens, [...] giant paintings were erected in the “Pillared Saloon” of seemingly geographically opposed colonial wars: one painting of The Battle of Plassey (1757), which secured Bengal for the British East India Company, hung next to another symmetrical work that portrayed the British capture of Montreal and, later, Canada itself. That these and other sizable aesthetic works were “designed to be an immersive virtual-reality experience” testifies to Cohen’s larger claim in The Global Indies that 18th-century fashion, rank, sociability, and class were intimately bound up with race and colonialism, particularly through the period’s joint imaginary of the  “Indies.” The Indies describes a shared fantasy - and unquestionable material reality - of wealth accumulation that yoked together the “West” (the Caribbean and North America) and “East” (the Indian subcontinent) Indies in late 18th-century British culture, a conceptual proximity so thorough and unrelenting that its effects reverberate throughout the contemporary  [...].

---

The prelude to Ashley L. Cohen’s The Global Indies opens in a pleasure garden - not just any such garden, but the largest and most spectacular of these 18th-century sites of fashionable culture [...]: London’s Vauxhall Garden. At Vauxhall, Londoners who could afford the entrance fee were treated to an array of wonders and excesses. A well-known chapter entitled “Vauxhall” in William Makepeace Thackeray’s Vanity Fair (1847–’48), for example, finds Jos Sedley, an “indolent” officer of the East India Company recently returned to London, drunk off the garden’s signature “rack punch.”  “Everybody had rack punch at Vauxhall,” [...]. Lest a reader mistake punch for a mere artifact of the pleasure garden or a one-off comedic incident, “that bowl of rack punch was the cause of all this history,” the narrator stresses about his unfolding novel. [...]

Punch, an alcoholic drink popular with colonial officers of the East India Company, was usually made with a combination of five ingredients including sugar cane and spices, and probably derives from the Sanskrit word “pancha,” meaning five (and  invites an etymological link with the Persian panj and with Bengali five-spice mix, panch phoreen). Rack punch’s association with Vauxhall, with India, and with Vanity Fair’s narrative construction was hardly a stretch for Thackeray’s Victorian readers, and probably registered as quite natural, though it carried more than a whiff of the unseemly. But then again, to 18th-century Britons, “natural and a little unseemly” could easily describe the “worldwide empire that stretched from the East to the West Indies” [...].

---

It’s tricky business to think seriously inside of the 18th-century’s analytic tools, but The Global Indies pulls it off, not least because Cohen is appropriately blunt [...], reminding readers of the everyday racism of the Georgians and their fashionable sociability. [...] [T]he “Indies mentality” enters a critical landscape that has lately taken up the connections between geographically far-flung events in modernity: North American settler colonialism, Atlantic slavery, colonialism in India, and the migration of Chinese and South Asian indentured labor.

Lest these all seem like separate histories that have produced separate discursive notions of race, critics like Lisa Lowe, Jodi Byrd, Tao Leigh Goffe, and now Cohen assure us that they are not, and that our modern ideas about race are intimately shaped by the interconnected and forced movements of Black and brown people across the world. [...] Cohen spells out how British liberal reformers and abolitionists found a solution to ending West Indian slavery in the continuation of so-called “free” wage labor in Bengal. Sugar produced by Bengali peasants laboring under the threat of starvation came to replace sugar produced on West Indian plantations well into the 19th and 20th centuries. One only has to look up the multiple Bengal famines (1769–1770, and 1943) to calculate its effects. [...] [T]he architects of the [American transcontinental] railroad “imagined a new era of US hegemony in a mold cast by the imaginative geographies of British imperialism.”

---

All text above by: Ronjaunee Chatterjee. “The Colonial Mentality, Past and Present.” LA Review of Books. 3 September 2021. Published online at: lareviewofbooks.org/article/the-colonial-mentality-past-and-present/ [Bold emphasis and some paragraph breaks/contractions added by me. Presented here for commentary, teaching, criticism purposes.]

[tipsy3695kiss]

goat global citizenship is receiving inspirashun by oscillation between manic western colonial violence sugar high ubermenschery and depressive eastern nibbana silence taoist emptiness of the vessel. flop global citizenship is a kitchen full of indians cooking italian food in montreal canada where a culture of exquisite spicing is used to mask a want of ingredients attempting to work with the formulas of a culture that in spite of misconception of bravado seeks simplicity to sanctify the ancient care of exquisite ingredients all happening in a country that prides itself on the forgetting of all history in the name of paper thin diversity among a people who wield language as a thin veil for eugenic independence that could never live alone as they tank their economy in the name of racial pride

[rockislandadultreads]

Native American Heritage Month: Nonfiction Recommendations

Celebrate Native American Heritage Month by checking out one of these nonfiction recommendations from your local library!  

The Heartbeat of Wounded Knee by David Treuer

The received idea of Native American history has been that American Indian history essentially ended with the 1890 massacre at Wounded Knee. Growing up Ojibwe on a reservation in Minnesota, training as an anthropologist, and researching Native life past and present for his nonfiction and novels, David Treuer has uncovered a different narrative. Because they did not disappear - the story of American Indians since the end of the nineteenth century to the present is one of unprecedented resourcefulness and reinvention.

Hearts of Our People: Native Women Artists edited by Jill Ahlberg Yohe

This volume explores the artistic achievements of Native women and establishes their rightful place in the art world, including works of art from antiquity to the present, made in a variety of media from textiles and beadwork to video and digital arts. It showcases artists from more than seventy-five Indigenous tribes to reveal the ingenuity and innovation that have always been foundational to the art of Native women.

New Native Kitchen by Freddie Bitsoie

From the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, this book is a celebration of Indigenous cuisine. Accompanied by original artwork and offering delicious dishes like Cherrystone Clam Soup and Spice-Rubbed Pork Tenderloin, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

We Had a Little Real Estate Problem by Kliph Nesteroff

It was one of the most reliable jokes in Charlie Hill’s stand-up routine: “My people are from Wisconsin. We used to be from New York. We had a little real estate problem.” In this account, acclaimed comedy historian Kliph Nesteroff focuses on one of comedy’s most significant and little-known stories: how, despite having been denied representation in the entertainment industry, Native Americans have influenced and advanced the art form.

Inconvenient Indian by Thomas King

In this account, Thomas King offers a deeply knowing, darkly funny, unabashedly opinionated, and utterly unconventional account of Indian–White relations in North America since initial contact. Ranging freely across the centuries and the Canada–U.S. border, King debunks fabricated stories of Indian savagery and White heroism, takes an oblique look at Indians (and cowboys) in film and popular culture, wrestles with the history of Native American resistance and his own experiences as a Native rights activist, and articulates a profound, revolutionary understanding of the cumulative effects of ever-shifting laws and treaties on Native peoples and lands.

[floralcrematorium]

📺 - Which episode from the show is your favorite? Do you prefer the earlier style or the later one?

🏠 - Quick! You now live in a mansion in the middle of nowhere and you've got your choice of three nations to live with. Who do you choose as your new housemates and why?

🐶 - Thoughts on the Holy Rome/Germany controversy? Is he him, is he not, is it something in between?

I've already answered the first two but I'll give different answers this time >:)

📺 - Which episode from the show is your favorite? Do you prefer the earlier style or the later one?

I don't like the old style and don't like the cutesyness of World Stars. Beautiful World was the peak of the art style for me and World Twinkle was still pretty good. Not a fan of how the hair is shaded like a weird top to bottom gradient, but I can't complain

I really like the Nyotalia episode! I think it's cool that we got to see alternate designs actually used in canon. The script of the episode isn't my kinda thing, but it was literally mind breaking to me when the Nyotalia episode came out

🏠 - Quick! You now live in a mansion in the middle of nowhere and you've got your choice of three nations to live with. Who do you choose as your new housemates and why?

Alfred; We are getting ALL of the food I like from my home region. We are going on a Mid-Atlantic cuisine SPLURGE. Also need to find out how he says the names of different foods. I've never heard anyone call "Reese's Pieces" the candy something different from the way I pronounce it before I moved to New England where suddenly it was Ree-sees Pee-sees. This is the ONE topic I will pick a fight about. Anyway, he's got the money, we're installing a real ass pizza oven in the mansion so we can make NY style pizza

Philippines; You have no idea how badly I wish my grandmother had more recipes to pass down than pancit (a Filipino noodle dish which varies wildly depending on region. my family's version uses bean thread noodles, pork, and... not many vegetables because i have an aversion to cabbage and can only eat most vegetables roasted) and chả giò (vietnamese egg rolls. we put ground pork, bean sprouts, dried wood ear mushrooms, and i think? carrots in ours, as well as the same bean noodles we use for pancit). I LOVE when recipes are passed down through families and wish we had more. I've looked online for Adobo recipes and we've made bibingka before, but I always feel like a fraud exploring my own heritage (if I'm even allowed to say that because I only have one Filipino grandparent. help. i struggle with this DAILY)

India; I've had a couple of Desi friends growing up and their lunches always smelt so good. Very savory and much more colorful than what I had (all beige.). I'd like to learn more about Indian cuisine beyond the few takeout dishes I've had and learned to make at home. My friend living in Kerala was going to get his grandmother's biriyani recipe for me but he keeps forgetting since he's so busy. We actually just talked the other day about Indian dishes and gulab jamun came up, which is something I had once at an event when I was a kid. The conversation started because we were talking about the differences between Indian and American donuts. Also! A game that came out recently called Venba is about an Indian couple who immigrated to Canada in the 1980s and you unlock a new recipe in each stage of the game. I'm not going to spoil much about the game's narrative, but I. Love. Generationally. Inherited. Recipes.

If you couldn't tell based on this response and my last response to this question, food is the way to my heart. I like to learn about other culture's foods (been thinking about making Ukrainian varenyky since it has a large role in the CanUkr one shot I'm working on, but when i made pierogis a couple years back from scratch it didn't go well. i'm not good at dough). We eat a variety of things in my household and I am the de facto chef of my friends. I do have a tendency to go a bit heavy with spice, though. We should take the bottle of cayenne powder and crushed red pepper away from me

🐶 - Thoughts on the Holy Rome/Germany controversy? Is he him, is he not, is it something in between?

I will be honest. I don't care. I've never cared. I've just never been interested in HRE as a character. Maybe he's something inbetween? With how I answered the question about Prussia yesterday, it would make sense for him to be

[vegfoodeatery]

Business Name: Veg Food Eatery

Street Address: Chantilly St

City: Kitchener

Province: Ontario

Postal Code: N2R 1V6

Country: Canada

Business Phone Number: (519) 715-0077

Business Email Address: vegfoodeatery.vf@gmail.com

Website: https://www.vegfoodeatery.com/

Facebook: https://www.facebook.com/VegFoodEatery/

YouTube: https://www.youtube.com/@VegFoodEatery

Instagram: https://www.instagram.com/vegfoodeatery_com/

Happy Cow: https://www.happycow.net/reviews/veg-food-eatery-kitchener-323089

Yelp: https://www.yelp.ca/biz/veg-food-eatery-kitchener

Indian Business Directory Canada: https://indianbusinesscanada.com/veg-food-eatery/

Description: Global Vegetarian Cuisines served by Veg Food Eatery Takeout, Catering & Tiffin Service in Kitchener, Waterloo & Cambridge. ‘Veg Food Eatery’ is popular for serving Indian, Asian & Western Cuisine’s with Indian twist. 'Veg Food Eatery' is the most trusted tiffin service for weekly or monthly Indian veg tiffins throughout Waterloo Region! They serve many families, students, professionals and elderly everyday providing them mouthwatering vegetarian meals that are less oily, less salty and include the perfect amount of spices, just like it was made at your home! They also do Vegetarian Catering services in Kitchener & Waterloo. ‘Veg Food Eatery’ is a popular vegetarian restaurant providing Indian food to residents of Kitchener & Waterloo Ontario.

Visit: https://goo.gl/maps/2rA5dxqu33tG8m1N7

Inquire with us for:

Tiffin Service in Kitchener

Tiffin Service in Waterloo

Vegetarian Tiffin Service in Kitchener

Vegetarian Tiffin Service in Waterloo

Gujarati Tiffin Service in Kitchener

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Caterer Near me in Kitchener & Waterloo

Google My Business CID URL: https://www.google.com/maps?cid=11466591927784103616

Business Hours: Sunday Closed Monday 8AM to 8PM Tuesday 8AM to 8PM Wednesday 8AM to 8PM Thursday 8AM to 8PM Friday 8AM to 8PM Saturday 10AM to 4PM

Services: Catering Services, Vegetarian Tiffin Services, Food Delivery, Vegetarian Meal Takeout

Keywords: Tiffin Service Kitchener, Tiffin Service Waterloo, Caterer Near me, Catering services Kitchener, Catering Services Waterloo, Vegetarian Restaurant Near Me, Vegetarian Restaurant Kitchener, Vegetarian Restaurant Waterloo, Indian Restaurant Kitchener, Indian Restaurant Waterloo

Discounts: Get a Kids Free Meal for New Customers

Business/Company Establishment Year: December 2020

Business Slogan: Looking Forward to Serving You

Number of Employees: 2

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[gurufineindiancuisine]

Discover authentic Indian flavors at The Guru Fine Indian Cuisine, Niagara Falls’ top destination for Indian food lovers. Offering a wide variety of vegetarian, vegan, and halal options, our restaurant is perfect for those searching for “Indian restaurant near me” or “best Indian restaurant Niagara Falls Canada.” Enjoy popular dishes like Butter Chicken, Paneer Tikka, and Lamb Biryani, all made with fresh ingredients and traditional spices. Located near Niagara Falls, we provide a cozy atmosphere and exceptional service for tourists and locals alike. Visit us for an unforgettable dining experience."

[buddy-basket]

Cooked veggies, spices, and herbs are so much healthier for balancing a good lifestyle. But aren’t bored eating them all day? To bring new twists and flavors to the boring mealtime you can blend these all ingredients into a single dish Idli Sambar recipe. South Indian cuisine is highly rich in proteins, vitamins, and carbohydrates. Also, it’s an amazing and supercilious treat to the guests as well, because it’s quick and simple. Steamed rice cake is an idli. Sambar is a vegetable curry made with a variety of vegetables and shallots. Also, idli sambar is just soft idli that has been dipped in hot, steaming sambar and lavishly topped with raw onions and coriander leaves. In Canada, you can get all south indian products online to make dishes quickly.

[amritsarjunctionedmonton]

Delight in a Veg Thali Feast: Best Desi Restaurants in Edmonton for Authentic Flavors

When it comes to savoring the essence of Indian cuisine, few dishes capture the diverse and rich flavors quite like a Veg Thali. A Veg Thali offers a wholesome meal with multiple flavors and textures, serving a variety of curries, vegetables, and sides all on a single platter. For anyone craving a truly satisfying and authentic dining experience, exploring the best desi restaurants in Edmonton is a must. Let’s dive into why Veg Thali is a favorite and where you can find the delicious Indian food in Edmonton, Canada.

What Makes Veg Thali Special?

A Veg Thali is a delightful collection of regional dishes, typically including an assortment of dal (lentils), sabzi (vegetables), roti (Indian flatbread), rice, raita (yogurt), and chutney, all served together on one plate. This harmonious blend of flavors brings out the best of Indian vegetarian cuisine, making it a complete meal that appeals to both vegetarians and non-vegetarians alike. It’s not just about the food but also about experiencing the variety of spices and ingredients unique to Indian cooking.

Whether you prefer the hearty North Indian-style Thali with its rich curries or the lighter, spiced dishes of South Indian cuisine, Edmonton's desi restaurants offer something for every palate.

Where to Find the Best Veg Thali in Edmonton?

Here are some of the best Indian restaurants in Edmonton where you can enjoy an authentic Veg Thali:

1. Amritsar Junction

For a taste of delicious Indian food in Edmonton, Canada, Amritsar Junction is a must-visit. Specializing in Punjabi cuisine, their Veg Thali includes some of the best home-style curries, rice, and a variety of chutneys. Each bite reflects the flavors of Punjab, making it an unforgettable culinary experience.

The Importance of Thali in Indian Cuisine

The tradition of Thali dates back centuries in India and is more than just a meal—it's a cultural representation of India's love for variety and balance in food. Each component of a Veg Thali is carefully crafted to provide a balanced diet, including carbohydrates, proteins, and essential vitamins. The presentation of different dishes on a single platter also encourages mindfulness and appreciation of each flavor.

Why Edmonton is a Hub for Indian Cuisine

Over the past few years, Edmonton has become home to a thriving food scene, especially when it comes to Indian cuisine. Desi restaurants in Edmonton pride themselves on delivering authentic, homestyle meals that bring the taste of India to the local community. Whether you're craving street food like chaat or a hearty Veg Thali, you’ll find a variety of options that offer the best Indian food in Edmonton.

Conclusion

A Veg Thali is more than just a meal—it’s a celebration of the vibrant, diverse flavors that make Indian cuisine so special. If you’re looking to indulge in an authentic Indian dining experience, be sure to visit the desi restaurants in Edmonton. From Amritsar Junction to New Asian Village, you’ll be treated to a flavorful and satisfying meal that will keep you coming back for more. Enjoy the rich and delicious Indian food in Edmonton, Canada, with a Veg Thali that’s sure to delight your taste buds!

[karak-tea]

The Evolution of Street Chai: From Traditional Stalls to Global Cafes

Street chai, the ubiquitous and beloved spiced tea found across India, has a rich history rooted in tradition and local culture. Initially served from humble roadside stalls, this beverage has evolved significantly, making its way into global cafes and influencing tea culture worldwide. This journey from street-side simplicity to international recognition highlights not only the versatility of chai but also its growing global appeal. In this article, we explore the fascinating evolution of street chai, tracing its path from traditional stalls to its current status in global cafes.

The Humble Beginnings of Street Chai

In India, street chai has been a staple for centuries, originating in the bustling streets and narrow lanes of cities and towns. Traditionally, chai vendors, known as "tapris," would set up small stalls with basic equipment—a kettle, some tea leaves, milk, and a selection of spices. The process was simple yet effective: boiling water with tea leaves, adding spices like cardamom and ginger, and mixing in milk and sugar to create a robust and aromatic beverage.

These tea stalls served as social hubs where people from all walks of life gathered to enjoy a warm cup of chai and engage in conversation. The affordability and accessibility of street chai made it an integral part of daily life, providing a moment of respite and connection in the midst of busy routines.

The Rise of Chai Culture

As Indian cities grew and modernized, the popularity of street chai remained steadfast, but its role in Indian culture began to evolve. The traditional chai stall started to influence the broader coffee and tea culture, with an increasing focus on artisanal and specialty beverages. The proliferation of cafés and upscale tea houses began to showcase chai as more than just a street-side drink; it was becoming a symbol of India's rich cultural heritage.

During the 1990s and early 2000s, India saw a rise in premium tea brands and boutique tea shops that embraced the traditional chai experience while offering modern twists. These establishments began experimenting with different flavors, brewing techniques, and presentation styles, introducing chai to a new audience that appreciated both its traditional roots and contemporary innovations.

Global Expansion and Influence

The global expansion of street chai began in earnest as Indian diaspora communities around the world introduced their beloved beverage to new markets. Chai became a popular menu item in international cafés and restaurants, especially in regions with significant South Asian populations, such as the United Kingdom, Canada, and the United States.

In these new locales, chai was adapted to suit local tastes and preferences, leading to the development of various fusion styles. For example, the “chai latte,” which combines traditional chai with steamed milk, became a popular item in coffee shops, blending the rich, spicy flavors of chai with the creamy texture of a latte. This adaptation allowed chai to appeal to a broader audience while maintaining its core essence.

The Artisanal Chai Movement

In recent years, there has been a resurgence of interest in artisanal and craft beverages, and chai has not been left out. Specialty cafés and tea houses around the world have embraced the art of brewing high-quality, authentic chai. This movement emphasizes the use of premium ingredients, traditional brewing methods, and unique spice blends.

Artisanal chai makers often source their tea leaves and spices from renowned regions in India, ensuring that each cup of chai is rich in flavor and aroma. Many establishments also focus on creating a curated chai experience, offering a variety of blends and brewing techniques that highlight the diversity and complexity of this traditional beverage.

Chai’s Impact on Modern Coffee Culture

The influence of chai on modern coffee culture is notable, as it has inspired a broader appreciation for spiced and flavored beverages. Coffee shops and cafés have increasingly incorporated chai-inspired drinks into their menus, reflecting the growing trend of exploring global flavors and cross-cultural influences.

Additionally, chai’s popularity has sparked a renewed interest in the health benefits associated with its ingredients. The spices used in traditional chai, such as ginger, cardamom, and cinnamon, are known for their digestive, anti-inflammatory, and antioxidant properties. This awareness has led to a greater emphasis on incorporating healthy, natural ingredients into café menus.

Conclusion

The evolution of street chai from traditional roadside stalls to global café menus is a testament to the beverage’s enduring appeal and adaptability. What began as a simple, comforting drink has transcended its humble origins to become a symbol of cultural exchange and innovation. Today, chai’s journey reflects both its deep-rooted heritage and its dynamic presence in the global coffee culture. Whether enjoyed from a street-side stall in India or a chic café in New York, chai continues to be a beloved beverage that bridges cultures and brings people together, one cup at a time.

[indianrestaurantbefikre]

Discover The Best Indian Restaurants in Toronto: Traditions Foods

Table of Contents

Indian Cuisine: A Legacy

Befikre: A Celebration Of Indian Cuisine

Our Menu

Flavors That Feel Like Home

Indian Sweet Treats

Indian Cuisine: A Legacy

Indian cuisine with its rich flavors, bold spices and fragrant aroma has always been celebrated by food enthusiasts all around the world. The vibrant food profile of the Indian culinary scene possesses a myriad of mouth watering dishes that carry forward the age-old legacy of its food and culture. These recipes that have been passed through families and generations have a special place and a deep rooted connection in the hearts of all that have had the chance to taste them

Befikre: A Celebration Of Indian Cuisine

Befikre is a restaurant in Toronto, Canada that encapsulates the roots of Indian cuisine and presents it in a way that is fresh and never conceived before. At Befikre, Indian dishes undergo a process of reimagination and experimentation to create a menu that suits the modern and contemporary palette. From our kitchen, arise these delectable fusion dishes that present the authenticity and pureness of recipes from all around India in conjunction with the globally revered culinary practices of the modern age. With this, Befikre creates an experience that exceeds casual dining and gives our guests a taste of elegance and royalty.

The culinary magic of Befikre is beautifully complemented by its charming interior that is designed to enhance the gourmet dining experience we aim to provide. The ambiance mirrors the radiance and charm of the place that can be felt as soon as you enter through the gates. The delectable food is matched by Befikre’s varied and vast drinks menu. Together the food and the food and drinks at Befikre partner in the rewarding process to get you to fall in love with the rich Indian cuisine.

Our Menu

The menu at Befikre draws inspiration from the many landscapes of India and from the various recipes that we have grown up eating since our childhood. It looks up to the familia Indian flavors that we have forever known and loved and reinvents them with the help of modern influences and fresh perspectives. Here in Befikre, you experience a journey—preserving tradition but setting a trend, bringing new ideas and ways to relish a traditional meal. Well, Befikre is just that—a very unique and amazing dining experience and an enjoyable celebration of history. Befikre’s menu is designed to have a person savor every different flavor that rises from the Indian food palette,making it one of the best Indian restaurants in Toronto. 

Flavors That Feel Like Home

Befikre’s carefully curated signature dishes are made to mirror the authentic taste and significance that the Indian food culture represents. These dishes capture the love and adoration for Indian comfort food that exists in the hearts of the multitude of diners who visit Befikre to satiate their cravings. The menu strives to deliver the homely warmth that is attached to authentic Indian food to help you feel closer to home. Befikre’s signature style of cooking traditional dishes with a perspective of freshness and novelty presents these familiar and homely dishes with a spin of newness and elegance to cater to align it with the sophisticated and elegant food palette that our menu tries to offer. This unique style of providing a familiar yet different kind of taste that is a treat to your taste buds and your appetite is what makes Befikre one of the top restaurants in Toronto. 

The menu at Befikre imbibes the essence of Indian cuisine by offering some of the most beloved food items that have been cherished by food lovers forever. Having the most loved main course options like Dal Makhani, Paneer Makhani, Kadhai Paneer and Butter Chicken, it is a haven for those who wish to experience the magic of finger licking Indian comfort food. Our selection of Biryanis allows all our guests to taste the flavors straight from the street of Awadh that tantalize the senses and leave you wanting for more. The Tarkari Vegetable Biryani makes for a great option for vegetarians to experience the Befikre biryani magic. On the other hand, the non-vegetarian options including the chicken and the mutton biryani embody the magnificence of mughlai cuisine at its finest. Whatever your craving might be, Befikre has something in store to cater to your appetite; to leave your stomach full and your heart fuller. If you wish to experience the rich taste of Indian cuisine for yourself, Befikre is the best restaurant in Toronto to visit.

Indian Sweet Treats

Apart from lip smacking food that is a beautiful mixture of tradition and modernity, Befikre also offers traditional Indian desserts to help you with your sweet tooth. The Rasmalai Tresleche is a beautiful combination of traditional, melt in your mouth Rasmalai and a decadent Tresleche that is bound to leave you asking for seconds. 

Straight from the lanes of Lucknow, Befikre offers the special milk foam, a milk based sweet dish that exudes simplicity and elegance. Every bite transports you to the lanes of India and makes you fall in love with the Indian culinary scene. 

To summarize it all, Befikre is more than just a restaurant, it is a celebration of Indian culture and cuisine. It is a commemoration of fresh ideas and perspectives that join together to revitalize traditional cuisine and make it into something better. Befikre is the place where people meet to share their love for traditional Indian food with a side of their favorite drink and a dash of our signature style. Most important of all, it is the best restaurant in Toronto to share a meal with your loved ones in the midst of elegance and charm. 

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Popular Indian Snacks & Candies in Edmonton, Canada

Edmonton, Canada, is a city that boasts a diverse and vibrant cultural scene, with a growing Indian community that adds rich flavors to the local food landscape. For many Indian expatriates and food enthusiasts, finding authentic Indian snacks and candies in Canada is essential to connecting with their roots. From spicy namkeens to nostalgic candies, Edmonton offers a variety of options for those craving a taste of India. In this article, we’ll explore some of the most popular Indian snacks and candies available in Edmonton.

A Taste of Home: Indian Snacks in Canada

Indian snacks are quite bold in flavor, unique in texture, and give off immeasurable variety. Be it spicy, tangy, or crunchy, Indian snacks leave no stone unturned to make everyone's taste buds satisfied.

Enjoy the taste of Haldiram's Bhujia & Namkeens in Canada

Haldiram's is one of the top brands where Indian snacks deal in varieties like Bhujia, Aloo Bhujia, and Moong Dal. These snacks form a staple in Indian households and are really great for munching upon any time of the day. In Edmonton, you can find Haldiram's products at Indian grocery stores like Subzi Mandi and India Bazaar. These stores stock a plethora of Haldiram's namkeens so that you can be sure of enjoying your favorite snacks without having to look too far.

Kurkure and Lay's Magic Masala Chips

To those who love their snacks with a bit of spice, there will be Kurkure and Lay's Magic Masala chips. Kurkure is one of the favorite snacks in India—crunchy and spiced, it has won the hearts of many in Canada as well. Similarly, Lay's Magic Masala chips bring a unique blend of spices that is Indian.

Parle-G Biscuits

No conversation about Indian snacks is complete without piling on Parle-G biscuits. These iconic biscuits have been the favorite snack of the nation for ages and are perfect for dipping in tea. With a sweet but slightly salty flavor on their own, it makes them versatile in regard to the time appropriate. Parle-G biscuits are pretty widely available in Edmonton. Most Indian grocery stores should carry the brand. So will the larger supermarkets, including Superstore.

Sweet Memories: Indian Candies in Canada

Candies are not just a treat by Indian standards but a collection of memories—homecoming charm and love. Be it the creamy toffees or tangy fruit candies that one would relate to; to somebody who grew up in India, these sweets will ignite nostalgia.

Parle Kismi and Alpenliebe Toffees

Parle Toffees By Kismi bring to you a unique aroma and taste, detailed by caramel as well as a cardamom hint. Indian children have cherished them for decades, and the heritage proceeds. Being much cherished, Alpenliebe presents to you creamy toffees that are smooth and to some extent quite satisfactory.

Mango Bites and Pan Pasand Candies

Who can forget an individual mind with the Mango Bite having its rich mango flavor, or the pan pasand, which is tinctured in the distinct taste of paan? All these are candies that are timeless classics for so many. These confections are reminiscent of nostalgic memories of childhood and sharing with friends and family. Now, head to Subzi Mandi or DesiExpress in Edmonton, which deals in bulk items, so you get fair stock from there.

Cadbury Eclairs and Dairy Milk

All maybe as not particularly Indian, but for sure, Cadbury chocolates have been tagged with festivities in India—occasions that are never complete without Dairy Milk or Eclairs. Dairy Milk, in its smooth and creamy texture, is loved by all who like chocolate. Eclairs is another visually great combination of chocolate and caramel. All these are readily available in Edmonton—all one needs to do is head up to online retailers like Dilkhush Candy.

Conclusion

Indian snacks and candies are a lot more than just consumable items; they are about connections to home, culture, and cherished moments of memories. The growing availability of these treats means that you do not have to be in India to savor the flavors. Whether you long for the spicy crunch of Kurkure, the sweet nostalgia of Parle Kismi, or the creamy indulgence that Dairy Milk is, Dilkhush Candy, has them all in a variety of options. So, on the next occasion, when you get the urge for India in your mouth, pick up the snack or sweet for your favorite food from these shops.