This recipe comes from Lucknow kitchens. It goes well with Awadhi cuisine, especially the biryani and kababs. It is a great accompaniment with snacks like samosa, pakora, spring roll, and staple rice dishes like khichri and pulao.

This sweet and tangy galka chutney has a long shelf life, and goes well with summer lunches and snacks. Just waiting for the raw mangoes to hit the market to store up on this chutney :-) Sri Radha Vallabh temple in Vrindavan celebrates a month long

At Kanak Bhawan, the worship of Sita Ram is akin to that of Sri Radha Krishna in Vrindavan. Madhurabhakti is evident in festive celebrations, songs and the bhaav of pleasing the divine. Phool Banglas are an offering of love to please the divine

The track to Tungnath is silence itself. Even the stones seem to have soaked it over the centuries, and radiate a kind of calm. A lone tea shack courtesy a local resident serves as a travellers’ haven here. An occasional shepherd turned limejuice

A delicious variation is chocolate coated almonds and raisins. Replace biscuits with fruit of your choice in this recipe.

Mix butter, milk, sugar and coffee in a bowl in a double boiler or over a saucepan of simmering water. Mix till the butter and sugar melt.

Sunflowers, Mexican sunflowers, portulaca and cochea saplings are now to be planted to replace the fading winter seasonals. Portulaca is particularly great as the succulent leaves preserve moisture despite the strong sun.