Food

Rajbhog Hicksville celebrating 20 years of spreading sweetness in the community


By Parveen Chopra Rajbhog Hicksville is celebrating 20 years of successfully serving the community. Talking to The South Asian Times,  Sheetal Talati, its owner, says they are celebrating a milestone; it is a big achievement in itself to survive for so many years in any market these days. She plans an event with dignitaries, patrons...

‘More than failure be afraid of not trying your best’


This is a classic chicken and egg situation: a son seemingly sets out to cure his mother of her obsession with "saas-bahu" soaps on TV and focus on her culinary skills but instead finds his own feet as an entrepreneur! Munaf Kapadia, founder of the hugely successful The Bohri Kitchen (TBK), clarifies that “it really...

8 veg foods that pack more protein than even a steak

Post Date: October 1, 2020

If you were asked whether a steak or a can of chickpeas contains the most protein, you’d probably choose the steak without a second thought. But you’d be wrong. While the recommended 3-ounce serving size of steak packs 21 grams of protein, a measly cup of chickpeas contains a whopping 39 grams. With that in mind, making...

October 2020 Visa Bulletin: Options have opened up for many!

Post Date: October 1, 2020

By Dev Banad Viswanath, Esq. The month of October is bringing huge changes in the Immigration field. October 1st starts the new fiscal year and allows for the US Government to recalibrate on visa availability. Whatever visas were used up in the immigrant categories ends as of September 30th, and the new year of visa numbers...

Kimchi Parathas


”Kimchi, Korean fermented cabbage, seems to have found its way onto everything from burgers to tacos, so I thought I’d attempt a little Korean-Indian mash-up by stuffing it into parathas, India’s answer to the greasy-spoon fry-up. A fried egg on top makes it perfect for a lazy Sunday breakfast” – Ravinder Bhogal Ingredients 300g kimchi, drained,...

What on earth is immigration cuisine?


By Sarika Sharma A reluctant assistant to her mother, Ravinder Bhogal’s life story move around food. Her Nairobi home would smell of Indian spices and buzz with desi chatter. Her little aluminum stove was where she first made rotis singed and bitter, yet relished by her grandfather. The scent of guavas from her African home...