Sarah Todd

Kerala: I Finally Made It! 🌿☀️ From gliding through Kerala’s breathtaking backwaters to feasting on pazhampori, appam with stew, and the crispiest beef parotta, this trip was nothing short of incredible. And can we talk about Kathakali? Watching this art form up close was mesmerising—the way every expression tells a story without a single word. I even got hands-on, learning to make puttu and kadala curry. Kerala, you’ve been a dream. #Kerala #keralatourism #keralagram #Pazhampori #Kathakali #chai

Wait… kulfi inside fruit?! 🍊🍦 Delhi’s iconic Kuremal Kulfi flips everything you thought you knew about kulfi. Instead of fruit-flavoured kulfi, they take real fruits, hollow them out, and fill them with rich, creamy kulfi before freezing them to perfection. The result? A mind-blowing burst of flavour where every bite tastes like nature’s own dessert. 🍉🥭 Would you try this? 👀👇 #StreetFoodsOfIndia #Delhi #KuremalKulfi #Kulfi

It’s been a dream of mine to visit the Golden Temple, and that finally came true. I felt an indescribable sense of peace and humility. #GoldenTemple #Amritsar

Back in Hyderabad and feasting at @Hotel_Nayaab. The flavours were great, but some of the textures were a bit of an adventure for me. You can probably tell by my face that it was a unique experience! Here’s what I dived into: • Sheermal (bread) • Nihari Paya (lamb trotters broth) • Bheja Fry (red mirchi) • Kali Mirchi Bheja • Gurda Fry (fried kidneys) • Dum ka Kheema • Khubani ka Meetha (apricot) • Chicken Chatpata • Creamy Chicken

A quick stop in Mumbai, eating these delicious street food treats on Juhu Beach, with the waves crashing and the vibrant atmosphere, it is truly an incredible experience🌶️🍋🍴 Starting with Pav Bhaji, a rich, buttery vegetable mash bursting with flavour and served with warm, toasted buns. The origins trace back to Mumbai’s textile mill workers, who needed a quick yet hearty meal. Next, the beloved Vada Pav—Mumbai’s very own burger! A spicy potato patty encased in a crispy exterior, nestled in a soft bun, and served with chutneys. Its mix of textures and flavours makes it a street food legend.

Morning vibes at Mysore Cafe and I’m diving into not one, but TWO dosa delights! 🌟 First up, the Mysore Dosa—thin, crispy, with that perfect touch of chilli spread inside. It’s got this amazing crunch that’s totally addictive. Next, the Podi Dosa with its secret masala blend. Each bite is a little piece of dosa heaven! 😋 Which one would you pick? The crispy #Mysore Dosa or the comforting Podi #Dosa? Let me know your fave! 👇 #Delhi #southindia #india #streetfood 🥞✨

Flaky, golden paratha wrapped around a creamy egg layer, stuffed with zesty onions, crunchy cucumbers, and a hit of spice—this is the Kolkata-style Egg Roll, and it’s next-level delicious! It's a perfect balance of crispy, soft, tangy, and spicy, all rolled up for the ultimate street food bite. #StreetFoodsOfIndia #KolkataEats #EggRoll #KathiRoll #IndianStreetFood Get the recipe here: https://www.sarahtodd.com.au/blogs/recipes/kolkatas-egg-kathi-roll Ingredients to make the Kathi roll * 2 cups maida (all-purpose flour) * ½ tsp salt * 1 tbsp caster sugar * 1 tbsp Ghee * Warm water (as required to knead a soft dough) * Oil for basting & cooking the paratha * Extra maida (for dusting) * 4 eggs * Salt to taste * 3 onions, thinly sliced * 1 cucumber, de-seeded & sliced * 1 green chilli, finely chopped * 4 to 5 Lemon wedges * Chaat masala, to taste * Black salt, to taste * Ketchup, as required * Red chilli sauce, as required Method to make the Kathi roll * For the paratha, add the flour, salt, sugar, and ghee to a large, shallow bowl. * Combine the ingredients until the ghee is well dispersed in the flour. Rub the flour and ghee between your fingers until they resemble breadcrumbs in texture. This will lead to a flakier paratha. * Gradually add warm water and knead the dough for about 5 minutes until it is soft and smooth. Coat it with oil, cover the bowl, and allow it to rest for 30 minutes. * While the dough rests in a bowl, add onions and green chillies and squeeze some lemon over them. Mix well and set aside. * Once the dough is well-rested, divide it into equal-sized balls. * To make the paratha, flatten a dough ball with your hands. * Using a rolling pin, roll the dough into a chapati. Evenly brush it with oil, sprinkle some dry flour, and fold the chapati while making the pleats. Roll the dough and tuck inwards to seal properly. Apply a little oil to the top of the sealed dough ball, cover it with a damp cloth, and rest it for 10 minutes. * Roll each dough ball into a thick paratha. (Make sure the paratha is not too thick nor too thin). * Heat a tawa over medium-high heat. * Baste the tawa with oil. Carefully place the paratha onto the tawa and cook it from both sides by pressing it well. If necessary, add extra oil. * Crack two eggs into a bowl. Add salt and beat the eggs well. * On the same tawa, move the paratha to one side, pour the beaten egg, and quickly place the cooked paratha on top. * Flip and cook until the egg is cooked and the paratha is golden brown and crispy. * Remove the paratha from the flame, add the onions and cucumbers, sprinkle some chaat masala and black salt, add red chilli sauce and ketchup, squeeze some lemon juice, and roll the Kathi tight. * Wrap it with some parchment paper 2/3 of the way & serve hot.