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Serve immediately with fresh ground pepper and chopped basil 🌿 .

You like? #eloracork #scallops #appetizers #eat #eatingfortheinsta #eateateat #eatingout #eats #delicious #food #foodie #foodpics #foodporn #foodbaby #eatorpass #malbecormerlot (at Elora Cork)

Mackerel / Bangada Fish Quick Facts The Indian Mackerel or Bangda is an oily fish found in warm shallow waters along the coasts of India and Western Pacific oceans. Bangda is a species of mackerel in the scombridae family. It is a delicious, nutritious with an intense creamy taste packed with rich Omega-3 fatty acids. Taste: Strong flavored Freshness Indicators: Intact & Transparent eyes Firm Texture Red Gills Bright colour Most preferred cuts: Headless, Head-on, Skin-on Fillets Colors:- Blue-green above with a silvery underbelly Shapes:- 12 to 22 inches in length, slim and cylindrical shaped oily fish Flesh colors:- Red color outer meat and light color inner meat. Calories:- 231 Kcal./cup Major nutrients:- Vitamin B-12 ()696.67%, Selenium (82.55%), Isoleucine (57.83%), Lysine (57.63%) ,Tryptophan (53.41%) Health benefits:- Prevents heart disease, Lowers risk of diabetes, Immunity, Controls blood pressure levels, Reduces symptoms of rheumatoid arthritis, Help Prevent Cancer, Lose weight, Lower Cholesterol, Improves cognitive function, Increases survival chance of bowel cancer patients Favourite Dishes curry rice with mackerel/bangda and eggs, Basic Tandoori Mackerel/bangda and chips, Spicy Tamarind Stewed Mackerel/Bangda & Oakra, Grilled Mackerel/Bangda ~Erik Baji Treasuryvala #Mackerel, #Bangda, #fishfry, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery, #Likes, #Likeforfollow, #like4like, #follow4follow, #Followforfollow, #commentforcommentback, #comment4comment, #followers, #Instagram, #specialfood, #homemadefood

National Potato Chip Day March 14, an Indian invention of Potato chips slicer ~Erik Baji Treasuryvala #potatochips , #potato ,#potatoes #chips, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

National Potato Chip Day March 14, an Indian invention of Potato chips slicer ~Erik Baji Treasuryvala #potatochips , #potato ,#potatoes #chips, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

National Potato Chip Day March 14, an Indian invention of Potato chips slicer ~Erik Baji Treasuryvala #potatochips , #potato ,#potatoes #chips, #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploringplates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers,

Who Invented The Famous Indian Dish Called PavBhaji? Pav Bhaji has its origins in the civil war of America in the 1860s. Because of the civil war, there was a huge demand for cotton. Due to this, the traders at the Bombay cotton exchange used to be very busy especially during the night when new cotton rates used to be telegram from America. Thus they used to return home late and the annoyed wives would not serve them food. So to solve this problem the street vendors to collect the leftover bread from the Jesuit priests and mix all the vegetables, mash them together and used to eat them with the bread and butter. Thus pav(bread) bhaji(vegetables) was born. Thus from the humble beginnings, the street of Bombay to being a household item in the entire nation pav Bhaji has come a long way. Here are 5 different variants of pav bhaji  1.Jain Pav Bhaji-no onion, no garlic version of the regular pav bhaji made using raw bananas instead of potatoes and mashed peas. This is available in Gujarat and parts of Maharashtra. 2.Kathiawar Pav Bhaji- region has local spices added to it, giving it a very distinct taste, and it is usually washed down with a glass of buttermilk. 3.Kada Pav Bhaji- is the same as regular pav bhaji except that the vegetables in it are not mashed up i.e. the chopped and cooked vegetables are kept intact, whole. 4.Punjabi Pav Bhaji- is loaded with whole spices (garam masala), excess butter and often accompanied by a glass of ‘lassi’. 5. Kohlapuri Pav Bhaji- variation where red chilli powder is substituted by  Kolhapuri kanda lasun chutney to make it a more spicy, garlicky version of the pav bhaji. ~ Erik Baji Treasuryvala #pavbhaji , #butterpao ,#paobhaji #loveforfood, #food, #foodbeast, #tryitordiet, #foodmaniacindia, #eatorpass, #mumbaifoodblogger, #mumbaifoodexplorer, #exploring plates, #foodiedilse, #indianfoodiye, #thecutsteve, #cookingdiary, #designedbite, #yummyfoods, #chompeatery,#Likes , #Likeforfollow , #like4like ,#follow4follow , #Followforfollow ,#commentforcommentback , #comment4comment , #followers ,