Latest news with #Guntur
What's On
21 hours ago
- Lifestyle
- What's On
6 places to get the best butter chicken in Dubai this weekend
Butter chicken unites us all; these are the best in Dubai… Who doesn't love a good butter chicken? The silken curry takes the cake as the top-rated comfort food and everyone's primary takeout choice, and we're not just talking about the desi crowd. Our fellow fair-skinned folk seem to love a good butter chicken, for obvious reasons relating to premature spice tolerances, but we'll forgive – at least it's not a vindaloo. If you're looking for a solid butter chicken to dress up your weekend nights in, check out this list. And save some for us. Sind Punjab View this post on Instagram A post shared by Sind Punjab Restaurant (@sindpunjabdxb) Sind Punjab, located in Meena Bazaar, has been feeding hungry patrons since 1977. Tender, flavourful, with a rich sauce and chicken cooked to perfection, it strikes a balance between sweet and spicy and is insanely economical. Dhs27.50, @sindpunjabdxb Khadak The Guntur butter chicken at Khadak has been touted by many as it's best offering, and it is indeed, a most solid contender. Rich, creamy, with a tomato-y sweetness and buttery smoothness, this one has a kick missing from some. Dhs78, @khadak_ae Roobaru View this post on Instagram A post shared by Roobaru – Indian Restaurant in Dubai (@ Roobaru is a delivery favourite, and their Roob's butter chicken is one thing you need to have in your order. It is everything butter chicken should be – rich, silky, tender, creamy, and so perfectly comforting – it'll warm your stone cold heart. Dhs69, @ Gazebo View this post on Instagram A post shared by Gazebo Restaurant (@gazeborestaurant) Gazebo is an Indian classic – and they have loads of great options besides just the dum biryani. The murgh makhani or butter chicken is a crowd pleaser, and served with their steaming, buttery naan, it'll solve all your problems. Dhs43, @gazeborestaurant Mohalla View this post on Instagram A post shared by Mohalla (@mohallarestaurant) Mohalla is also a fan favourite among Dubai residents, and they have their Delhi 6 butter chicken that is sure to please anyone. The tomato and butter gravy is silky smooth, and the chicken is good to tandoori goodness. Dhs65, @mohallarestaurant Rang This stunning mall eatery offers the perfect accompaniment to your weekend shopping plans – a rich, creamy, dreamy, smooth, butter chicken. Shop till you drop and then refuel with this dish, paired with some incredible naan, of course. Dhs62, Images: Supplied/Socials
The Star
27-05-2025
- Politics
- The Star
Sabah polls: PKR's 13-seat target not arbitrary but based on feedback from state chapter, says youth leader
KOTA KINABALU: Newly-elected PKR deputy president Nurul Izzah Anwar's statement that the party is eyeing 13 seats in the upcoming Sabah election was not a unilateral decision by the central leadership, says one of its youth leaders. Mohd Guntur Sangkah said the figure was based on discussions involving Sabah PKR and potential election partners Barisan Nasional and Gabungan Rakyat Sabah (GRS). "(The statement) was shaped based on a spirit of mature political cooperation, without sidelining the role of local parties," said Guntur, Sabah PKR's Pensiangan division youth leader and a member of the central youth committee. ALSO READ: Challenges ahead for PKR, says Nurul Izzah He was responding Tuesday (May 27) to a recent statement by Sabah STAR's information chief Anuar Ghani that federal parties in Pakatan and Barisan were undermining state rights by putting pressure on GRS to work with them. "Sabah PKR is not merely a 'branch' that blindly follows central directives. "Since its inception, Sabah PKR has been built through close collaboration between local leaders and national leadership, making it a truly rooted national party in Sabah," Guntur said in a statement. ALSO READ: Anwar assures PKR of fair seat allocation in Sabah election Guntur said PKR is the only national party to enshrine the Malaysia Agreement 1963 (MA63) in its party constitution, a clear commitment to the rights and autonomy of Sabah. "Sabah STAR, on the other hand, should reflect on its own record before labelling others as political outsiders,' he said. ALSO READ: Sabah DAP aims to contest 10 seats at state polls He said Sabah STAR had once aligned itself with Perikatan Nasional, a coalition that openly weakened Sabah's position in MA63 negotiations and failed to deliver on many development promises. "The reality is, Sabah PKR has remained consistent in its fight for reform and justice for the people of Sabah, while STAR continues to shift its stance according to political convenience. "What Sabah needs is stability and principle, not opportunism," Guntur said.
What's On
16-05-2025
- Entertainment
- What's On
5 places to get the best butter chicken in Dubai this weekend
Butter chicken unites us all; these are the best in Dubai… Who doesn't love a good butter chicken? The silken curry takes the cake as the top-rated comfort food and everyone's primary takeout choice, and we're not just talking about the desi crowd. Our fellow fair-skinned folk seem to love a good butter chicken, for obvious reasons relating to premature spice tolerances, but we'll forgive – at least it's not a vindaloo. If you're looking for a solid butter chicken to dress up your weekend nights in, check out this list. And save some for us. Sind Punjab Sind Punjab, located in Meena Bazaar, has been feeding hungry patrons since 1977. Tender, flavourful, with a rich sauce and chicken cooked to perfection, it strikes a balance between sweet and spicy and is insanely economical. Dhs27.50, @sindpunjabdxb Khadak The Guntur butter chicken at Khadak has been touted by many as it's best offering, and it is indeed, a most solid contender. Rich, creamy, with a tomato-y sweetness and buttery smoothness, this one has a kick missing from some. Dhs78, @khadak_ae Roobaru Roobaru is a delivery favourite, and their Roob's butter chicken is one thing you need to have in your order. It is everything butter chicken should be – rich, silky, tender, creamy, and so perfectly comforting – it'll warm your stone cold heart. Dhs69, @ Gazebo Gazebo is an Indian classic – and they have loads of great options besides just the dum biryani. The murgh makhani or butter chicken is a crowd pleaser, and served with their steaming, buttery naan, it'll solve all your problems. Dhs43, @gazeborestaurant Mohalla Mohalla is also a fan favourite among Dubai residents, and they have their Delhi 6 butter chicken that is sure to please anyone. The tomato and butter gravy is silky smooth, and the chicken is good to tandoori goodness. Dhs65, @mohallarestaurant Images: Supplied/Socials > Sign up for FREE to get exclusive updates that you are interested in
Mint
10-05-2025
- Mint
How to holiday with kids, pots and pans in tow
Who carries a granite pan and a silicone spatula in their check-in luggage for a three-day trip? The same parent who tucks steel bowls and small spoons into cabin luggage, so that their primary-schoolgoing kids have familiar, child-sized cutlery to eat with during the journey. As parents of three children—one aged 9 and two 7—with three persistent and very varied appetites, my spouse and I plan snacks for holidays before we make schedules. A few months ago, in a little apartment at a ski resort in Switzerland, while I sliced Swiss cheese and stirred homemade, pre-roasted, ready-to-cook buttery millet khichdi, I glanced at my phone. My spouse was walking through the cold aisle at the alpine town's supermarket, sending me photos of local spiced ham and salami. We were exchanging notes about which one seemed least processed. He's always been vegetarian, the sole herbivore in our family of five. However, if our kids want to sample some meat products, he'll dispassionately, albeit briefly, tolerate handling animal parts. A short while later, we were all sitting around the warmly lit dining table, snowflakes fluttering past our street-level picture windows, eating a meal that to anyone in India or Switzerland would be utterly peculiar: Swiss-butter-finished millet khichdi spiked with curry leaves, turmeric and Guntur chillies, frozen petit pois straight from the bag (they tasted like sweet vegetal popsicle balls), and slices of Emmentaler and Graubünden cold cuts. In cold weather, fledglings need constant fortification. Through the last 24 hours, our kids had snacked on all these: banana chips, walnuts and pistachios from a Khar market in Mumbai, some macadamias via Amazon, shards of supermarket schüttelbrot from South Tyrol, homey masala kurmura made by their grandmother, caramelly Mejdool dates bought D2C, rajma chips from a supplier in Mumbai, Granny Smiths from the local supermarket, Cosmix hot chocolate mix in cups of delicious full-fat Swiss milk, and freshly fallen snow a few metres up from our temporary home. Also read: Home chefs bring global cuisines inspired by their travels I have found that as they visit spots in India and across the planet during school holidays and long weekends, nothing makes kids more adventurous diners than the anchor of some familiar flavours. When the marginal utility of tuna maki starts diminishing, a masala khakhra session makes the segue to the next conveyor belt meal thrilling again. For me, as their mother, as their (I'd like to think) permanent snack charmer, and as a food and travel writer, I see this as win-win times five. On holiday, when it comes to filling grocery bags, we let the kids lead. Renting apartments instead of hotel rooms helps us eat one meal out each day and cook two. We're are typically at a local market within 24 hours of the start of our vacation, stocking up on basics and novelties, and plenty of local flavour all via grocery shopping. We might ration the Toblerone and the taiyaki (Japanese fish-shaped cake) but there are no bounds at the fruit and vegetable sections. In Tokyo, we got white daikon radishes that made bhaji gully bottle gourds look minuscule, and found kaki persimmons that were somehow cuboid. The radish was as juicy as a melon, sweet and un-pungent, and we ate thick slices of the nutritional powerhouse with our meals, marvelling at it being the most kid-friendly radish we had encountered. Luckily, persimmons are also grown by Indian farmers, so they are now a regular feature in our winter fruit basket in Mumbai. In our Grisons kitchen earlier this year, my son, who had developed an aversion to cheese, decided to sample the local Swiss supermarket staple Rolotini L'Etivaz à Rebibes, translucent double-layered rolls of slightly funky aged cow cheese. Since then, at home, he's open to the idea of Kodai Parmesan and mozzarella in family meals. Sometimes, just like grown-ups, being hungry elsewhere in the world can make youngsters become more adventurous eaters at home. Market visits are key, but we also know we've had an exceptionally successful holiday if the kids ask when we will go back for a meal to a restaurant where they tried something for the first time. We've had success with kaiten-zushi in Japan—it is fun for kids to pick from a selection of endlessly moving colourful plastic plates on a conveyor belt until they're stuffed and sliding off their stools. Six years ago, in Dubai, we went to an Ethiopian restaurant where the kids enjoyed the ätk lt bäyaynät, Ethiopian injera (fermented teff flatbread) with wots (spiced Ethiopian stews made with veggies, lentils or meat) that taste close enough to dosa and sabzi and dals made at home. In Singapore, we tossed tender cuts of meat, springy tofu skin, mushrooms and glass-like slithery sweet potato noodles into vats of bubbling broth and made a sport of fishing them out. Hotpot can count as family game night, if you play it right. In Delhi, last month, we wound through lanes in Humayunpur to meet unfamiliar cousins of beloved dishes at a tiny Korean restaurant, including sushi-adjacent spicy tuna gimbap and ramen-ish ramyun. In Goa, towards the end of the pandemic, we hiked to a hidden waterfall, and after a sun-dappled swim in a lake in the middle of a forest, ate a Gomantak thali in a tarp-covered bamboo shack. Hunger is the best sauce, even when you are a five-year-old trying masaledar rawa fried fish for the first time. In Fort Kochi, years ago, one of the rare times we chose a hotel instead of an apartment with a kitchenette, we had the breakfast buffet. Sweet coconut milk alongside that textural marvel better known as appam made the vegetables in the ishtew go down much easier. On a small village island in the Maldives, over New Year's Eve last year, we were suddenly hit by a terrifying thunderstorm that made our windowless apartment's roof rattle. We'd grown to love coconutty, lemony mas huni over the week we were there, but in the absence of being able to order the local flaked tuna salad, it was time to make the most of my trusty granite pan and silicone spatula. We'd carried a pancake mix with sattu and flaxseed powder and we had eggs, milk and ripe bananas, thanks to our supermarket run a few days ago. We made a dinner of pancakes with chunks of local sweet, aromatic mangoes and freshly shucked coconut flesh from the trees outside our door. We ate the fruit from those same palm-sized steel bowls we had carried from home. The apartment's kitchen was wanly stocked with beaten-up non-stick pans and half-melted black plastic ladles. I looked at my pan with fondness. On tough travel days, even parents need something easy and familiar to hold on to at meal times. Also read: How restaurants plan child-friendly menus Roshni Bajaj Sanghvi writes on food, travel, and design. She posts @roshnibajaj on X and Instagram.
NDTV
06-05-2025
- General
- NDTV
Mirchi Ka Achaar Just Got A Whole Lot Better! Try This Maharashtrian Version Today
For many of us, achaar is a staple that elevates every meal. Whether it's breakfast, lunch or dinner, a side of achaar makes food irresistible, doesn't it? If you're a spicy pickle fan, you've probably tried various types, with classic mirchi ka achaar being a favourite. While it's delicious, imagine adding an extra kick? Introducing the Maharashtrian version that's just as tasty but packs more flavour. Once you try it, it'll become your new go-to for all meals. The recipe for this Maharashtrian Chilli Pickle was shared by the Instagram page @skoranne. Is Chilli Pickle Good For You? While chilli pickle can add flavour and excitement to meals, its high sodium content may outweigh potential health benefits. Moderation is key to enjoying chilli pickle without compromising overall health and well-being. What Makes Maharashtrian Chilli Pickle Different From Regular Chilli Pickle? Maharashtrian chilli pickle is distinct due to its unique blend of spices, including mustard seeds, coriander seeds and fenugreek seeds. The addition of hing and turmeric also gives it a distinct flavour. Also Read: 5 Super Handy Tips For Making Green Chilli Pickle At Home What Type Of Chillies Are Best To Make This Pickle? For Maharashtrian chilli pickle, use red or green chillies that are firm and fresh. Varieties like Byadgi or Guntur chillies work well due to their flavour and heat. You can also use a mix of different chilli types for a unique flavour profile. How To Store Maharashtrian Chilli Pickle? Store Maharashtrian chilli pickle in a clean, dry glass jar with a tight-fitting lid. Keep it in a dry place or in the sun for a few days to allow the flavours to mature. Remember, always use a clean spoon to scoop out the pickle. How To Make Maharashtrian Chilli Pickle | Chilli Pickle Recipe To make Maharashtrian chilli pickle, follow these steps: Wash and completely dry the chillies. Wipe them with a cloth and leave them under the fan or in the sun for an hour. Then, chop them into 1/2 inch pieces. Place them in a bowl with salt and lime juice, mix and set aside. Grind the mustard seeds, coriander seeds, cumin, and fenugreek seeds together to form a powder. Add this masala to the chillies and mix well. Heat oil in a pan, add mustard seeds, hing and turmeric. Once they start to splutter, turn off the flame and let them cool. Add this to the chilli mixture and mix well. Fill into a glass jar and leave in the sun for 2-3 days if possible or just on the counter. Watch the full recipe video below: View this post on Instagram A post shared by Saee Koranne - Khandekar (@skoranne)
