Chana Bateta - Chickpeas and Potato in Tamarind Sauce

If you ever happen to be in India, outside a Bohra pilgrimage place, you will likely spot a stall with chickpeas and potatoes simmering on the stove, stationed closely would be suspicious looking neon red liquid, a deep brown tamarind sauce and chopped red onions. On placing an order, the vendor wearing his rugged topi (a white and golden threaded Bohra cap) takes an earthenware bowl from the tall stack and ladles in heaps of chickpeas and potatoes. He will ask you if you liked it spicy, and even though the thoughts of the burning sensation crosses the mind, it is inevitable to answer - yes.

My favourite has to be the vendor in my own town or the one found in Mumbai. They both have different approach to it. The former adds red chilly liquid and tamarind followed by fresh sprinkling of chopped coriander. The one is Mumbai adorns his with fresh chopped onions, diced tomatoes and sprinkle of red chilly powder along with tamarind sauce.

On The Streets - Udaipur

The other day when the clouds were strikingly gray and the sun disappeared behind them, we hit the streets assuming it's going to rain. I have been meaning to photograph the essence of monsoons in India and the early rains this year were quite promising. But, as nature had it, it didn't rain. The pleasant weather however had the streets bustling with people (and animals) eager to enjoy the street food with family and friends.

Hara Malai Kebab/ Malai Seekh Kebab/ Skewered Green Creamy Kebab

While most of you must be busy with last minute sugary beautiful baking ( I don't want to believe there are people who are all planned and relaxed at the moment, its important for my happy life) I want you to make a little room for the ugly green stuff in your kitchen.