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Saturday evening became special, as were invited to an exclusive Food Festival in town. Foodie Chick Event, is the latest concept from the Chick Events banner, which made its debut in Park Place in Leawood, Kansas. Its a  KC Tasting experience where guests got to enjoy tastings from KC restaurants, local wine, beer and coffee. In addition to shopping the amazing local businesses. Besides tasting, guests would be voting for their Best Bites, Best Wine and Best Brews, to name a name. Eat,Sip,Shop and Vote !

Park Place is an old favorite stomping ground for me and my Husband Debashish. I still remember the fun we had at 'The Parisian Night Out,' at the same venue , a few years back. So when we received our Media invites from Kathryn Elise Studio, we were thrilled. Seemed like a perfect evening with the fam.

The only problem, was that the local Heat Index was a lil over 105F with a killer humidity to add to the mix. Kiddo refused to wear her ticket bracelet, and in carrying it in my palm, I was afraid it might melt away.

First lets check out our VLOG and then you can scroll down for loads of more snippets and pictures from the evening.

Shatto Milk was our first stop . I dont do too well, with milk, so Daddy and Daughter did the honors. Flavored Milk and Cheese kick started the evening.'Cotton Candy,' flavored milk, won the first round of honors.

We continued on our tasting spree.

801 ChopHouse is one of our favorite joints. So a visit to their tent was a must. Prime Rib sliders were juicy and melt in your mouth. Loved them.

Pig and Finch had to be our next stop. Their brunch is so always on point. Loved their Smoked Salmon bites.

Mini Brat Silders from Gordon Biersch and All Natural Pork Meatballs in Tomato Sauce from Pizzeria Locale were the man's next picks.

 What KC tasting event is complete without its share of barbecue, right? its after all, the barbecue capital of the world. Loved the innovative Barbecue Shooters from Jon Russell's Barbecue. 

CupCookies from McLain's Bakery , and Gelato from Pacuigo , were quite a hit with our daughter.  My husband loved the Pineapple Sorbet from Pinstripes and Key Lime Pound Cake from Best Regards Bakery and Cafe.

It was time for some Wine !

 Followed by some more nibbles. Prime Rib Bite from The Grill of Park Place, Smoked Steak Crostini from Martin City Brewing Company and Seared Tuna with creamy Wasabi served with seaweed salad from RA Sushi.

Despite the crazy heat and humidity, we had a great evening , over some good food . It was like Tapas on steroids , with flavor quotients just perfect.


Korea Town in Los Angeles made me fall in love with Korean Barbecue . We have had our share of Korean Barbecue, across cities,hence then. From the famous Kogi Food Truck, in LA, to Chosun Barbecue, in Kansas City, we made sure our bellies and hearts were full. The sizzle of the grill, when the marinated beef touches it, the caramelization and the unmistakable taste and texture, whats not to love about it.

Bulgogi , is a Korean Barbecue staple. Bul means Fire, and Gogi means Meat.  Almost paper thin slices of beef, are marinated, and then grilled . If you are at a Korean restaurant, then your server, brings you, your choice of meat, and you grill it , to your taste. If you are making Bulgogi, at home, then you have the choice to either grill it, or pan fry it in a cast iron pan. While my husband loves to grill, this time around, we decided to use our cast iron pan. The juices don't fall in the fire, if you pan fry them. So you have higher chances of not making your meat dry, if you are doing it at home.

We were shopping at the local Pan Asian store, when I came across a tray of Beef marked -Bulgogi Beef. The trick with Bulgogi is convincing your butcher, to cut those paper thin slices of Rib eye or Sirloin or Flank Steak. If you are already getting pre-cut Bulgogi Beef, then just grab it.

What makes it different, from any other stir fried Beef, besides the cut of meat? Its a star ingredient in the marinade. Bulgogi is marinated among other things, in Asian Pear Puree. The Pear acts as a meat tendersizer and also helps in caramelizing the meat, when it hits the pan or grill. We could not lay our hands on Asian Pears this time, so we settled for an ordinary pear. It didn't make much of a difference in taste, honestly. Soy sauce, sesame oil, onion - ginger-garlic puree/paste are the other ingredients. You can use julienned onions and carrots, in the marinade and grill them with the meat. The soy is the basic salting agent. Its very important that you let the meat marinate overnight. It helps in breaking those connecting tissues, in the already thinly sliced beef. Grill or pan fry them meat, till you can see it getting caramelized along the edges. If you are pan frying it, then make sure you dry out all the liquid. You can garnish with some sesame seeds, if you like. I don't prefer that, so we didn't do it. And Bulgogi is best served over a bed of hot steamed rice.

Its a very easy dinner idea, if you do the meal prep a day earlier. Throw on the marinated meat on the grill, and all it takes is 10 minutes or even less.


Recipe adapted from :

Ingredients :
Beef Sirloin/Tenderloin/Rib eye : Thinly sliced - 1/2 inch x 2 inchx1/8th of an inch thick (cut against the grain)
Asian Pear/Pear : Puree : 1/2 cup
Onion : Puree : 1/4 cup
Garlic : 4 large cloves
Soy Sauce : 2 tbsp
Green onion : 1 chopped (we had run out of it )
Brown Sugar : 2 tbsp
Black Pepper Powder : A pinch
Carrot: 1/2 large
Toasted Sesame Oil : 1 tbsp

Skin the pear and core it. Throw it in the blender along with onion and blend to a paste. Finely mince the garlic and ginger. Mix it all together in a large bowl.

Julienne the carrots.

Mix in the rest of the ingredients into the marinade.

Carefully separate the slices of beef and dunk it in the marinade. Close the lid of your marination bowl and put it in the refrigerator overnight.

We had pan fried our Bulgogi in a cast iron pan. Cook it till all the liquid has disappeared and the meat has started to caramelise.

Serve over a bed of steamed rice.

Bon Appetit ! 


'Flowers and Stripes,' was the theme of our 4th of July outfits this year. We were holidaying in the Flint Hills, in Kansas, the Independence Day weekend. A wonderful and luxurious stay at the Flying W Ranch , amidst nature and great family time, was on the itinerary.  shall have a detailed Blog Post and Travel Guide on our stay there.

Whenever you are co-ordinating outfits for the family, its always a good idea, to pick out one person's outfit and then play with colors around it. And picking out Mommy's outfit first, is always a  good idea. Banker Stripes and Floral Embroidery are quite flattering on everyone, and are a major Spring - Summer trend . From dresses , to skirts, to tops, there' something for all. I know almost everyone has some version of these Banker Stripe tops with embroidery. Every major retailer has had some version of it , since last year. I had picked out mine from Francesca's some time back. And when I first wore it, I realized that it could be a great idea for Red,White and Blue. For my daughter, we opted for the Stripes, and for my Husband , we played up with tiny Flowers. Not to mention, we brought in the colors from Mommy's ensemble, by pairing them with a Neutral - Grey, for both Dad and Daughter.

I wanted to play up my newly acquired tan, and the Cold Shoulders were a no brainer. The Off Shoulder trend is still popular and quite flattering, but often with a kid, it can be a tricky option to wear for a road trip. That's where the Cold Shoulder comes up as a better option. You show off your tanned shoulders, but don't have to keep pulling up your top, every now and then. Red Lips(MAC Ruby Woo) is my signature, so Red Accessories just felt right for the ensemble. As the Top had such a Boho Chic vibe, I paired it with dark red Wedge Heels. The best part was that I could easily camouflage my problem areas - and not compromise on the overall outfit aesthetics. We balance volume with something which is more in shape, so a billowing Top, which conveniently hides a food baby, is paired pretty well, with my trust navy Skinny Jeans.

It was perfect for our 4th of July lunch , and a lovely day spend exploring the Flint Hills.



As we inch closer to the weekend, my cravings for Kebabs get stronger. If you have been a regular at my Blog's Food Posts, then you know of my Friday Kebab Roster. Me and my husband love to whip up different varieties of Kebabs, for our Friday night dinner to pair with some good Bourbon . From Malai Kebab, Haryali Kebab , Chicken Tikka, to Shami Kebabs, we love it all. A few months back, I made a batch of Chicken Shami Kebabs. It was an adaptation of the traditional Shami Kebab recipe. So many of you, loved the post and requested that I also bring for you a batch of the traditional Shami Kebabs.

And there it is - Lamb(Mutton) Shami Kebab in all its glory.

Shami Kebab is made with minced meat, with ground yellow lentils used as a binder. Chopped mint leaves, chopped cilantro leaves , caramelised onions, add in layers of flavors. The minced meat patties are then dipped in egg, and shallow fried. Don't get intimidated by the number of steps, in making this Kebab. Once yo take your first bite of Lamb Shami Kebabs, you will surely not be able to stop there. Binge eating is a compulsory side effect, when you make it beauty at home.

When I made the Chicken Shami Kebab, I had not pre-cooked the meat or the lentils. White meat cooks much faster. And I had also used ground yellow lentils. This time around , I decided to pre-cook the mince meat, with the spices and lentils, and then grinding them together , with the herbs , raw eggs, and caramelised onions. I had to do it in a  couple of batches, in my food processor, to get a silky paste. If you dilute this mixture, then it will be difficult to make the patties later. I added in eggs both as a binder and then later dipped the patties in them, before shallow frying.Eggs make everything better, right !

I made this batch of Kebabs, with minced Lamb, but you could make it with minced goat, or even minced beef, if you want to work with red meat. Turkey is generally so lean, so I would avoid that. If you did want to try to make it with white meat, then chicken could be a better alternative.


Ingredients :
Lamb Mince : 1 lb
Split Bengal Gram/ Yellow Lentil/Chana Dal : 1/4 cup : Soaked in water for around 4 to 5 hours
Eggs : 2+1
Mint : 1 handful
Cilantro : 1 handful
Onion : 1 large : Finely sliced
Ginger - Garlic paste : 2 tbsp
Canola Oil
Cumin Powder, Coriander Powder - Paprika : 1tsp + 1tsp + 1 tsp
Caraway Seeds  : 1 tbsp
Dried Red Chilies : 2 to 3

In a non stick pan, add in some canola oil. Once the oil is hot, add in caraway seeds, dried red chili, minced lamb, ginger-garlic paste and dry spices.

Season with salt and brown the meat. Add in the soaked chana daal.  Cover and cook till the daal and lam is cooked. Open the cover and dry out most of the liquid which the meat might have released. Take off the heta and cool the mixture.

In a different pan, caramelise the sliced onions.

Roughly chop the mint and cilantro(coriander) leaves .

In a blender or a food processor, make a mixture of the cooked meat and daal, herbs, caramelised onions and two eggs. Make the mixture as smooth as possible.

Make small meat patties from the blended mixture.

Whisk one egg in a bowl with a fork. Dip each patty in the egg wash and shallow fry the kebabs.

Serve warm with a green salad.

Bon Appetit !