Hyderabadi Masaledaar Baingan

Hyderabadi Masaledaar Baingan

If you know me then you know that I love all things eggplant and so when my dear Maasi – Saas (MIL’s sister) told me she had come up with a new eggplant recipe, I had to get the recipe and try it ASAP. I had intended on following the recipe to a T ; however, I thought in order to make it my own & personalize it according to my hubby and my tastes I had to make some changes (additions/ subtractions) to the recipe and thus the recipe I share today is my version of her Hyderabadi Masaledaar Baingan.

 

Ingredients:

Small sized Indian eggplants – 12 nos

Large onion – 1 nos

Turmeric powder – 1 ½ tsp

Red chilli powder – 3 tsp

Coriander powder – 2 ½ tsp

Dry mango powder (Amchoor) – 2 tsp

Brown sugar powder – 2 tsp

Finely crushed peanuts – 3 tsp

Black pepper powder – 1 tsp

Fennel seeds powder – 2 tsp

Green chilies – 3 nos

Fresh cilantro leaves – 1 tbsp

Salt – 1 ½ tsp (to taste)

 

Method:

1. Wash eggplants and trim the stems
2. Slit the eggplant in 4 till 3/4^th of length (do not slit all the way through)
3. Mix all the dry ingredients in a bowl
4. Finely slice the onion
5. Stuff each eggplant with 1 tsp of the dry masala powder
6. In a large shallow flat pan add oil and heat the oil
7. Place the eggplants one by one in a flat row
8. Add the finely sliced onion on top of the eggplants
9. Add the remaining dry masala to the pan
10. Cover with cover and cook on medium flame
11. After 10 mins open cover and turn the eggplant to the other side (to lay flat in the pan)
12. Cook covered until eggplant gets tender and well-cooked and onions are caramelized
13. Remove from flame after approx. 30 minutes
14. Serve hot with Biryani or Roti’s

 

Tip:

1. Use a pair of plastic tongs to turn the eggplants in the pan so that they don’t break / disintegrate
2. Garnish the dish with sliced green chilies & finely chopped fresh cilantro leaves
3. Make sure to taste the dry masala mixture before stuffing the eggplants so as to add more of any ingredient if needed
4. The ideal taste should be a khatta-meetha-theekha (sweet n sour n spicy)

 

Christmas Mawa Gujiyas

Growing up in Delhi, we would go over to Appa’s friend’s home on Christmas. I remember the lunch spread being extensive and delicious. But what I most looked forward to were the desserts. They would have the usual suspects of course – Plum cake, Christmas cake, cookies, rum cake, and candies and then there was Gujiya. In our family we made gujiyas during Holi but at uncle’s home it was their tradition to have gujiyas at Christmas. It has been many years since I attended a Christmas lunch at uncle and aunty’s place but those memories still linger on in my heart. N this Christmas as a tribute to them and the fun we had I share the recipe for ‘Mawa Gujiyas’ with you and hope you all have a wonderful & blessed Holiday Season 🙂

Mawa Gujiyas

Ingredients for the filling

400 gms – Mawa (khoya)
100 gm – Semolina
2 Tbsp – Ghee (melted)
400 gms – Powdered white sugar
100 gms chopped – Cashews
50 gms chopped – Raisins
2 tsp – Green cardamom powder
100 gms – Coconut (frozen or dry and grated)

Ingredients for Gujiya shell

500 gms – All purpose flour
50 gms – Milk
125 gms melted – Ghee
A pinch of salt

Ghee for frying gujiyas

Method

1. In a heavy bottom pan add a tsp of ghee and add the dry fruits and fry till light brown in color.
2. Take out of the pan and keep aside on paper towel to drain excess ghee
3. Add the rest of the ghee and then add the semolina to it and roast till light brown in color. Remove from pan and cool on a plate
4. Mix the dry fruits, mawa, sugar, semolina, coconut, green cardamom powder together in a bowl and keep aside the cotton
5. Sieve the flour with the salt into a large bowl
6. Add the ghee and rub together with the flour to form a crumbly mixture
7. Now add the milk and mix and then add slightly warm water to form a tight dough
8. Dampen a cotton cloth and cover the dough and let it rest for an hour
9. Remove the cloth and then knead the dough once again to make it soft and pliable
10. Make small roundels of the dough and make sure to cover the roundels with a damp cloth
11. Take a roundel and roll it out with a rolling pin to a small poori (approx 4 inches in diameter)
12. Place the flattened dough into the gujiya mould and put a tablespoon of mixture. dampen one end of the dough poori and close the mould to seal the gujiya
13. Open the mould and place the gujiya onto a plate
14. Make the rest of the gujiyas and place on the plate
15. Heat ghee in a heavy bottomed pan and once hot add a few gujiyas and fry till light brown
16. Remove and drain onto a paper towel and cool for 10 mins and serve to family & friends

TIPS :

1. If you don’t have a gujiya mould you can place the flattened dough onto your hand and add the mixture and then once you seal the gujiya, you can pinch the edges with your fingers
2. You can choose to add yogurt to the dough mixture instead of milk
3. You can also add saffron to the gujiya mixture

Pumpkin pie

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, Mashed potatoes, Stuffing, Apple pie, Candied yams, Tomato and pumpkin soup, Grilled asparagus, Candied yams, Cranberry sauce and Lasagna / Pasta (just no turkey as we are vegetarians). As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in the last and final part of my Holiday Special series, I give you a simple recipe for ‘Pumpkin Pie’ which is sure to be a hit with the crowd. Happy Holidays!!

Pumpkin pie

Ingredients for Filling

2 cups pulp puree – Pumpkin
225 gms – Cream cheese
1 cup – Brown sugar
1 nos lightly beaten – Whole egg
2 nos lightly beaten – Egg yolks
½ cup – Heavy cream / Whipping cream
½ cup – Whole milk
¼ cup melted – Butter
1 tsp – Vanilla extract
½ tsp – Cinnamon powder
¼ tsp – Dried ginger powder
Whipped cream for topping (optional)

Ingredients for Pie crust

1 cup – All purpose flour
½ tsp – Salt
1 tsp – White Sugar
125 gms cubed – Unsalted butter
¼ cup full fat – Sour cream

Method:

1. In a large bowl whisk together and mix flour, salt and sugar to ensure all ingredients are combined
2. Add the cubed butter and rub together with the flour mixture with hands to form a coarse dough
3. Add sour cream and now mix with a fork incorporating the sour cream along with the flour and butter to form a dough
4. Use hands to make a ball of the dough and make into a ball. Sprinkle a little bit of flour on the dough ball and then cover in seran wrap/ plastic wrap and chill in the refrigerator for at least 30 mins before use.
5. Take out dough of fridge and then roll out on a clean, floured surface. Roll out to around 8-10 inches making sure the bottom doesn’t stick to the surface
6. Take the dough and place in the greased pie pan and blind bake for 10 mins in a 350 degrees F oven (add some beans or pie weights to blind bake).
7. Remove the pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
8. Remove the pie crust and keep aside to cool and work on pumpkin pie filling
9. To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides and discard. Line a baking sheet with aluminum foil.
10. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half.
11. Remove from oven, let cool, scoop out the pulp (you can make a pulp in the food processor or you can also do it using a potato masher)
12. In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin puree to the cream cheese and beat well
13. Add the sugar and salt, to the mixture and beat well to mix all ings
14. Now add egg, egg yolks, cream and milk and melted butter, and beat until combined.
15. Finally, add the vanilla, cinnamon, and ginger and mix all ingredients together until you get a smooth mixture
16. Pour the filling into the warm prepared pie crust and bake for 50 minutes at 350 degrees F, or until the center is set.
17. Remove from oven and place the pie on a wire rack and cool to room temperature.
18. Cut into slices and serve with whipped cream topping

TIPS:

1. If you don’t want to bake the pumpkins in the oven, you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Make sure to strain before using
2. If you want the purée to be extra smooth, press the pulp through a food mill or chinois.
3. You can choose to add pieces of marshmallows, pecans to the pumpkin pie filling to give a different flavor and taste

Roasted Root Vegetables

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, Mashed potatoes, Stuffing, Apple pie, Pumpkin pie, Candied yams, Tomato and pumpkin soup, Grilled asparagus, Candied yams, Cranberry sauce and Lasagna / Pasta (just no turkey as we are vegetarians). As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in Part 6 of my Holiday Celebration series, I give you a simple recipe for ‘Roasted Root Vegetables’ which is sure to be a hit with the crowd. Happy Holidays!!

Roasted Root Vegetables

Ingredients

1 cup peeled and cubed – Beetroot
1 cup peeled and cubed – Carrots
1 cup peeled and cubed – Sweet potatoes / Yams
1 cup peeled and cubed – Potato
3 Tbsp – Extra virgin olive oil
1 tsp – Italian seasoning
Salt & Pepper to taste

Method:

1. Heat oven to 350 degrees F
2. Place all the vegetables in a large bowl and add the oil, salt, pepper and Italian seasoning and mix well
3. Place all the vegetables on a cookie sheet and place in oven
4. Bake for 40 mins or until soft and crispy
5. Halfway make sure to take out the tray and turn vegetables to get them crispy all over
6. Remove from oven and serve with soup and bread rolls

TIPS:

1. In order to make Italian seasoning at home, take equal proportions of oregano, sage, thyme and parsley and chop finely and mix well. You can choose to add a little bit of salt to this mix as well. Keeps in fridge for up to a week
2. You can also choose to add broccoli or sugar snap peas to the vegetable mix, however make sure to take them out sooner as will burn if kept too long
3. The cooking time will depend on your oven so do check in between to ensure the vegetables are getting cooked and not burnt

Cheese and Spinach Lasagna

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, Mashed potatoes, Stuffing, Apple pie, Pumpkin pie, Tomato and pumpkin soup, Grilled asparagus, Roasted root vegetables and Cranberry sauce. As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in Part 5 of my Holiday Celebration series, I give you a simple recipe for ‘Cheese & Spinach Lasagna’ which is sure to be a hit with the crowd. Happy Holidays!!

Cheese & Spinach Lasagna

Ingredients
2 Tbsp – Unsalted butter
1 cup shredded – Mozzarella cheese
4 cups – Ricotta cheese
350 gms chopped – Button mushrooms
½ cup grated – Parmesan cheese
¾ cup thinly sliced – Red onions
250 gms – No boil lasagna noodles
500 gms finely chopped – Spinach
2 cups – Heavy cream
1 tsp – Red chilli flakes
½ tsp – Ground nutmeg
1 cup – Water
Salt & Pepper to taste

Method

1. Preheat the oven to 400 degrees F
   2. Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook until softened, about 3 minutes.
   3. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes.
   4. Add the spinach and cook until it is soft and mushy, about 7-10 minutes.
   5. Add ½ tsp salt & pinch of pepper to spinach mixture and mix well and set aside.
   6. Break the lasagna noodle into 3 inch pieces
   7. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula.
   8. Add the heavy cream and stir to evenly coat all lasagna noodle pieces.
   9. Add the ricotta cheese, parmesan cheese, nutmeg powder, red chilli flakes and 1 teaspoon salt. Add the spinach mixture and stir to combine.
   10. Grease a 9-by-13-inch baking dish (with butter or oil)
   11. Pour this mixture into the 9-by-13-inch baking dish and cover on top with the shredded mozzarella
   12. Cover the baking dish with aluminum foil and bake for 35 minutes.
   13. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes.
   14. Cool for 30 minutes and serve with salad, bread rolls, and soup

TIPS:

1. In place of spinach you can do Kale or a mix of mustard greens and spinach
2. If you wish you could add tofu as well to the mixture. You will need to cook it with the mushrooms in order to get it a little soft and absorb the flavor
3. If you don’t want to use all the different kinds of cheeses you can use just one kind or if you wish you can add more varieties of cheese to the mix as well

Sourdough bread stuffing

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, Mashed potatoes, Candied yams, Apple pie, Pumpkin pie, Tomato and pumpkin soup, Grilled asparagus, Roasted root vegetables, Cranberry sauce and Lasagna / Pasta (just no turkey as we are vegetarians). As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in Part 4 of my Holiday Special series, I give you a simple recipe for ‘Sourdough Bread Stuffing’ which is sure to be a hit with the crowd. Happy Holidays!!

Sourdough bread stuffing

Ingredients

500 gms loaf – Sourdough bread
8 Tbsp – Butter
300 gms sliced ½ inch thick – Cremini mushrooms
3 ½ cups – Vegetable broth
3 Tbsp finely chopped – Italian parsley leaves
2 Tbsp finely chopped – Fresh thyme
2 Tbsp finely chopped – Sage leaves
¾ cup chopped – Onion
1 cup roughly chopped – Celery stalks
Butter to grease baking dish
Salt and fresh pepper to taste

Method

1. Preheat oven to 350 °F
2. Grease a 2 quart baking dish with butter and set aside
3. Tear the bread / cut the bread into 1 inch cubes and spread on 2 baking trays/ sheets.
4. Toast for 20 mins or until crisp and brown
5. Transfer the toasted bread pieces to a large mixing bowl
6. Melt 2 Tbsp of butter in a large pan over medium high heat
7. Add mushrooms and salt and sauté while stirring occasionally to get the mushrooms to golden brown color, approx 5-7 mins
8. Add the celery, onions, 2 Tbsp butter and thyme
9. Now cook until all vegetables are softened , approx 5-6 mins
10. Add sage, remaining 4 Tbsp butter and then add the vegetable broth and mix well
11. Add salt, pepper and mix and remove from flame
12. Add this vegetable mixture to the toasted bread pieces and mix till bread pieces absorb all the liquid
13. Transfer this mixture to the greased baking dish and sprinkle with parsley
14. Bake until the crust is golden brown (approx 40 mins)
15. Remove stuffing from over and allow to cool for 10-15 mins before serving with Tofurky, cranberry sauce, mashed potatoes

TIPS :

1. Make sure the bread pieces don’t overlap when you spread them on the baking sheet as you need all the pieces to toast perfectly in the oven
2. You can choose to add chopped apples or pears to the vegetable broth too
3. If you want you can add a little bit of grated cheese to the top of the dish and grill for a minute or two to get a nice golden brown color and add more flavor

Traditional Cranberry sauce

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, Mashed potatoes, Stuffing, Apple pie, Pumpkin pie, Tomato and pumpkin soup, Grilled asparagus, Roasted root vegetables, Candied yams and Lasagna / Pasta (just no turkey as we are vegetarians). As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in Part 3 of my Holiday Special series, I give you a simple recipe for ‘Traditional Cranberry Sauce’ which is sure to be a hit with the crowd. Happy Holidays!!

Traditional Cranberry sauce

Ingredients

350 gms fresh/frozen – Cranberries (Karonda in Hindi)
1 cup – Brown sugar
2 Tbsp – Water
½ tsp – Lemon juice
½ tsp – Lemon / Orange zest

Method

1. In a heavy bottom saucepan add 300 gms of cranberries
2. Keep the remaining 50 gms of cranberries aside, will be used later
3. Add sugar, lemon zest and 3 Tbsp of water and cook on low flame
4. Keep stirring to ensure the sugar dissolves and cranberries become soft and mushy (approx 10 mins)
5. Once the cranberries are soft increase the flame and cook for 10-12 minutes stirring occasionally and make sure the cranberries pop
6. Add the reserved cranberries and cook for another 8-10 minutes
7. Add the lemon juice and check for seasoning
8. Remove from flame and cool to room temperature
9. Serve with Tofurky, green bean casserole, stuffing, mashed potatoes

TIPS :

1. If using frozen cranberries, the cooking time will be less as they dissolve faster so make keep an eye on the sauce and adjust cooking times
2. Make sure to add lemon/ lime juice as that helps balance the tanginess
3. You can choose to replace the brown sugar with white sugar, honey, Splenda, Stevia

Garlic Mashed Potatoes

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, American candied yams, Stuffing, Apple pie, Pumpkin pie, Tomato and pumpkin soup, Grilled asparagus, Roasted root vegetables, Cranberry sauce and Lasagna / Pasta (just no turkey as we are vegetarians). As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in Part 2 of my Holiday Special series, I give you a simple recipe for ‘Garlic Mashed Potatoes’ which is sure to be a hit with the crowd. Happy Holidays!!

Garlic Mashed Potatoes

Ingredients

2 cups peeled and chopped – Potatoes
4 Tbsp – Whole milk
4 Tbsp – Butter
¼ cup – Sour cream
1 tsp finely minced – Garlic
Salt & freshly ground black pepper

Method:

1. In a heavy bottom saucepan, add cold water and then add a pinch of salt and add the chopped potatoes
2. Cook until the potatoes are tender, approx 15 mins
3. Drain the potatoes and place again in the saucepan on medium low flame
4. Add butter, sour cream and garlic to the potatoes
5. Mash the potatoes with a potato masher or the back of a fork until all the ingredients are mixed together
6. Now start adding the milk (1 Tbsp at a time)
7. Keep adding the milk until you get the desired consistency of mashed potatoes
8. Add salt and pepper and taste to make sure seasoning is perfect
9. Serve with Tofurky, cranberry sauce, stuffing, bread rolls

TIPS:

1. You would need to add more or less milk depending on the consistency you want for the mashed potatoes
2. You can choose to add more garlic if you like , however a strong garlic flavor and taste might shadow your other dishes
3. You can choose to add beaten yogurt in place of sour cream

American style Candied Yams

I know it can often be intimidating to prepare a meal on Thanksgiving or Christmas for family & friends. There is a lot of pressure to come up with a menu which will be appreciated by the guests while also not being too much of a hassle to cook and serve. When it comes to me, I love making the complete holiday dinner for my family and friends every year which includes all the usual suspects such as Green bean casserole, Mashed potatoes, Stuffing, Apple pie, Pumpkin pie, Tomato and pumpkin soup, Grilled asparagus, Roasted root vegetables, Cranberry sauce and Lasagna / Pasta (just no turkey as we are vegetarians). As the holiday season is around the corner, I share with you my recipes for a traditional American holiday meal. Today in Part 1 of my Holiday Special series, I give you a simple recipe for ‘Candied  Yams’ which is sure to be a hit with the crowd. Happy Holidays!!

Candied Yams

Ingredients

1 kg – Sweet potatoes or Yams
¾ cup – Brown sugar
½ cup – Honey
200 gms – Unsalted butter

Method:
1. Peel sweet potatoes / yams and wash well and cut into 2 inch cubes
2. Place the potatoes in a large, heavy bottomed pot and cover with brown sugar, honey and butter
3. Cook on medium heat, stirring gently until potatoes are tender
4. Remove from flame and serve with Tofurky, roasted vegetables, soup, bread rolls

TIPS:

1. You can use regular white sugar in place of brown sugar
2. You can also choose to make this dish with Stevia, Agave nectar or Splenda
3. You can also add small marshmallows to the candied yams to give it more flavor and color and make it interesting for the kids

 

A perfect combo of catering, dine in and take out services with outstanding food

This past weekend I was invited to a friend’s birthday celebration which was being organized by another friend at her home. I inquired if it was a pot luck dinner and what could I bring but was informed that the food was being catered and thus just to come and enjoy the party.

I reached my friends home promptly at 9:00pm and then settled in after a round of hi n hellos. The hostess soon announced that the appetizers were set up and we should come and partake some of the ‘Aloo tikkis and Chole’. The tikkis and chole had been dropped off earlier in the evening and the hostess had warmed them up and when served they were a big hit with the crowd. The tikkis were perfect, soft inside with a slightly hard shell on the outside. The balance of flavors of the tikki was good and it was fried golden brown to perfection. If one wanted to eat them plain, without the chole you wouldn’t miss anything as they tasted great. However the addition of the chole which was spicy & little sour (khatta) took it to a higher level of deliciousness.

Once we were done with the appetizers, our evening moved onto playing dumb charades and then right before dinner time, the crew from Lally’s came back to drop off the dinner. One look at the food and we all decided to stop the game and attack the food :-). The dinner menu consisted of ‘Vegetable Biryani’, ‘Dal Makhni’, ‘Mixed vegetable subzi’, ‘Naans’, ‘Chole’, ‘Palak Paneer’ ‘Boondi Raita’ and ‘Salad’. From past experience I know that often when you get food catered from a restaurant you don’t get tasty food. At times the food is cold, too spicy or too bland, too oily and worse of all tasteless. However, the food from Lally’s was exceptional. It was warm when it arrived, it was very delicious with right amount of spices (though some of our friends found it a bit spicy), it tasted like authentic Punjabi food and not like a mix of Punjabi and Canadian/American flavors wherein the spices are reduced and toned down. While we ate there was almost complete silence (which I believe is a sign of good food as everyone is busy enjoying the meal rather than talking). A little confession, I think we all overate as the food was finger licking good.

Now that I have tasted the food from Lally’s catering services, will recommend them to all and of course have them cater my next get together too.

In addition to their excellent catering services, Lally’s also has a restaurant where you can choose to dine-in or take out. In the past I have picked up their ‘Vegetarian Thali’ often on my way back from work which comprises of ‘Rice’, ’Roti/Naan’, ‘2 vegetables’, ‘ 1 dal’, ‘Salad,’ ‘Raita’ and ‘Dessert’. Their selection for vegetarian food is good and the taste is excellent. Your options usually are ‘Dal Makhni’, ‘Mixed vegetable subzi’, ‘Chole’, ‘Palak Paneer’ ,’ Methi Aloo’, ‘ Sarson ka Saag’, Shahi Paneer’, ‘ Tadka Dal’, Rajma’, ‘ Sukhe Aloo’, ‘ Bhindi do Pyaza’, ‘ Karele ki subzi’ and much more. The dessert that accompanies the thali is either ‘Gajar ka halwa’ or ‘Gulab Jamun’ and they both are to die for. I have also had their ‘Chole Bhature’ which I think is the best chole bhature in the city and of course all their ‘Chaat’ items are great. They also have Indian sweets or ‘Mithais’ which are made onsite and are always fresh and yummy.

The restaurant’s forte is authentic Punjabi food which is priced reasonably and is served up with good customer service. Lally’s Sweets & Tandoori Restaurant is located at 499 Ray Lawson Blvd, Brampton, ON – L6Y 4E6 and their hours of operation are 10:00am – 9:00pm daily. As they are located in a strip plaza there is ample parking (except when it is Diwali and then you might need to search for sometime before you get a spot :-)).

The restaurant and catering service receives 5 stars in SRM’s book.