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'Tis The Season For Sugarcane Juice by RUJUTA DIWEKAR
When the summer heat is on, what better way to cool off than to down a glass of fresh sugarcane juice, laced with a dash of lime?
Mango: The King of Fruits Commands Respect by MARTHA ROSE SHULMAN
The mango is not high in calories, and it is an excellent source of beta-carotene, vitamin A and potassium. Now is the time to get acquainted with them.
Aatey di Pinni by RAMANPREET KAUR
Vaisakhi is an important Sikh festival and food contributes largely to the celebrations. Pinni is one of the traditional delicacies served on this day.
Hola Mohalla: Feeding The Hordes by MEGHA MANN
"The cost of the raw materials doesn't matter during seva. We don't know how, but God manages the entire funds and we serve the sangat."
Oh My! What Shall We Eat Now? by CAROL KAESUK YOON
Why would we expect any organism to lie down and die for our dinner? Organisms have evolved to do everything in their power to avoid being extinguished.
Baingan Bhartha: The Transformation of an Eggplant by LIZ BOMZE
My love for eggplant started later in life, but I've been addicted to it ever since. It's the spongy fruit's transformative quality that impresses me most.
Langar Justice: Where Does Our Food Come From? by SONNY SINGH
What do we know about the farmers who grew and harvested the aaloo, gob, and muttar, and if they were being paid a decent wage and treated with respect?
Turkey Tikka Masala by OTTAWA CITIZEN
It's the perennial day-after-Christmas question: What to do with the leftover turkey? This year, why not try something with a Punjabi flare?
Michelin Starred Delight in Nottingham:
Restaurant Sat Bains
by SUDI PIGOTT
The owner-chef's Sikh upbringing shows through in idiosyncratic spicing - like his sweet-and-sour jus made from Douglas fir pine ...
Veggies From The Tandoor DECCAN CHRONICLE
Though the tandoor-style of cooking is best suited for meats, one mustn't overlook the fact that most Punjabi meals are vegetarian.