Last weekend, I went for a blogger meet-up with friends to try the food at BonSouth. The invite mentioned that it was a Hyderabadi/Nawabi food festival. I went to the event expecting traditional Hyderabadi cuisine. Boy, was I in for a surprise!
Generally, Hyderabadi cuisine draws its flavor from two rich legacies – the Deccani cuisine of Nizams with its delectable biryanis (rice flavoured with meat and vegetables), haleem (pounded wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
BonSouth though did a kind of fusion of Hyderabadi with some other South Indian cuisines, making it a most interesting and unexpected dining experience.
A sponge cake is something that absolutely everyone loves. There’s nothing better than sinking your teeth into a nice sponge cake that fills your mouth with amazing tastes. However, it’s not the easiest thing in the world to make the perfect sponge cake. It takes a lot of concentration and some really important steps for everything to turn out well. Keep reading to learn everything you need to know about making the perfect sponge cake on your next try.
Last weekend was one hectic action-packed one. I was booked in for a blog event, Snubnose was committed to take part in a mural painting event that was from dawn to dusk on both days of the event. Well, just kidding on the dawn to dusk part, but you get the idea, she was going to be occupied outdoors on two blisteringly hot days. I would need to be on hand to make sure she’s properly fed and hydrated, and be on hand to bring her back home if she gets too tired and hot (she’s prone to migraines in the heat).
Rather serendipitously, the blog event at Big Pitcher was a stone’s throw away from the park where she was painting. So, we all agreed that on Saturday, we could drop her off at the park, hang around with her till lunch time, and then K, Piglet, and I would spend a couple of hours at Big Pitcher and then join Snubnose at the park.