The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including Gluten Free dishes.

February 21, 2011

Our First Anniversary

Hoorah! This past weekend was marked by a couple of "First" moments for the year. First of, it was our blog's First Anniversary and it is customary on such an occasion to exchange paper made gifts. So we created business cards to hand them out to people and spread the word. Secondly, I went to my First Scandinavian dinner party. Would you believe that my eyes popped out of their sockets when I saw the food laid out in front of me...so many goodies I have never seen. Even though, many were non-vegetarian, I managed to eat some that weren't and they were delicious.



My favorites from the Smorgasbord were the Lefse (potato flat breads, left topmost corner), Norwegian Cheese platter, Curried deviled eggs (bottom left-hand corner), Janssons Frestelse (Made with grated potatoes and onions cooked in cream, right most of picture), Spiced Apple Wedges, and Knackebrod (Crispy bread). I went home feeling proud, having eaten a good portion of the food on the Smorgasbord.

On Sunday my friend, Avaneesh and I drove to the city for our First Cultural Event of the year: The Anamika Navatman Brunch Performance Series - Emerging Artists Dance Program. 



They are trained in various types of Indian Classical dances such as Kathak, Kuchipudi, and Bharatanatyam for many years. The emerging artists and their dance descriptions are Srilekha Jayanthi (Kuchipudi solo about Shiva), Umesh Venkatesan (Bharatanatyam solo about Krishna), Melvin Varghese (Bharatanatyam solo about Ganeshanjali), and Mohip Joarder, Reena Shah, Ammr Vandal (Kathak group - members of the Parul Shah Dance Co). Illustrated below are two of the talented artists from the program:



I've attended dance programs mostly comprised of girls. I never had the opportunity to watch men dance. It was quite a treat; the movements and expressions were so captivating. 

Overall, the weekend was fantastic. We are happy to share our cooking and cultural insights with you. We feel that posting recipes is one thing but when you share the history behind a recipe or festival, it keeps the audience engaged in the content and makes them feel connected. We thank all of you for your support and hope to keep you coming back for MORE!

No comments:

Post a Comment

Please note that you will not see your comment right away; it may take up to 24 hours to appear, so please do not re-submit. Thanks for your patience.