Zanba is made out of barley flour and eaten together with butter and sugar. The Tibetan people often bring barley flour with them in small leather bags when they leave home to do business.
Palm wax comes in granular form, is very easy to work with & it pools evenly when lit. It doesn't need any additives & it cleans up easily with soap & warm water.
I have been in the kitchens of excellent curry houses all over Britain and seen the large pot of curry gravy on the stove. The aroma is intense and - well you could say amazing. It is the aroma of the curry house!
To make the sauce, in a saucepan pan, heat the Ghee or olive oil (if using) and stir in the onion. When it becomes translucent, add the garlic and zucchini and cook for 2-3 minutes. Add more ghee or oil if onions and garlic start to dry out. Stir in the tomato paste, sugar, parsley, cilantro, and lemon juice.
For starters instead of choosing somasos or pakoras which are all deep fried. Go for things like roasted papodums. Also ask at the restaurant what other healthier options they have, as a lot restaurants are now serving baked alternatives to fried ones.
The recipe to make these parathas is quite easy. All you have to do is knead the dough and roll it into small balls. You can then put them on a wooden base and then roll over them to make them thin and circular. You can then add the fillings of your choice on the dough and then put them in a hot pan filled with oil or ghee to fry. Parathas are very popular in the northern parts of India and you news will find them on the highways as well. But the best parathas can be found in the Parathe Wali Gali. After the parathas stop by a small stall and taste the lip smacking jalebis. The street chaats are also very popular here and you can try your hand at them as well. Delhi is the epicenter for foodholics and what better place to start than Parathe Wali Gali.