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Category:Chicago

Chicago

Review: Sony Alpha 6000 Mirrorless Digital Camera

“The Sony Alpha 6000 is what you would get if you threw the NEX-6 and the NEX-7 into a boiling pot and sprinkled the fragrant mixture with the latest and tastiest hot sauce,” says Jon Devo, technical writer. Sony’s Alpha 6000…

  • July 20, 2016
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Chicago

Tips for Getting Better Pictures From a Train

We were on a train five months ago. Was it really just five months ago? Wow, it feels like it’s been a year at least! It was an incredible 2+ days of train travel from Emeryville, California to Chicago, Illinois,…

  • July 15, 2016
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California Zephyr Dining Car Experience, Meals and Customer Service
Chicago

California Zephyr: The Dining Car Experience, Meals and Customer Service

We booked Amtrak’s Superliner bedroom to travel from San Francisco to Chicago. Meals are included with the sleeper car accommodations, as well as drinks. But we still bought fruits, bread and snacks with us. In this post, I’d like to…

  • May 25, 2016
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Chicago

California Zephyr: Is the Superliner Bedroom Worth the Money?

When Sophia, my sister, casually suggested taking the train for our San Francisco to New York trip in February, I could not shake the idea out of my mind. I began researching online—blogs, reviews, forums, news—and discovered Amtrak’s California Zephyr,…

  • May 22, 2016
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Chicago

Wildberry Pancakes and Cafe: Best Breakfast in Town!

Everything about Wildberry Cafe is big – the menu, the portions, the flavors, and quite unfortunately, the queue for a table. Arrive early like we did! This place was very convenient for us—our hotel was in downtown Chicago, just a couple of blocks…

  • April 19, 2016
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Chicago

Nature’s Art Along Chicago’s Lakefront

It snowed most of the time when we visited Chicago—this was last week and three days weren’t enough!—so when the sun finally decided to shine we literally rushed outdoors to take pictures. Our host and my cousin, Rashid, showed us around…

  • March 8, 2016
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About

Tips, advice and inspirations to help you plan your next adventure.

Places

nadiamasood

Visual storytelling from India and beyond.
Moved to Hyderabad in 2020.
#ExpatInIndia

Nadia Masood
To be unveiled in it’s full glory in 2023. This To be unveiled in it’s full glory in 2023.

This archeological park includes 40 mausoleums, 23 mosques, 5 water structures, a hamam, pavilions, garden structures - all built during the reign of the Qutb Shahi Dynasty. They surely had everything planned back then!

They ruled Hyderabad for 170 years in the 16th and 17th centuries.

The restoration work that started 7 years ago had the conservation team map out every inch of this historical site.

This, along with the Golconda Fort next door, are under UNESCO’s tentative list of World Heritage Site. I hope that happens!
Tips to make your hummus smooth, creamy and better Tips to make your hummus smooth, creamy and better than the store-bought ones.

✅ Soak dry chickpeas overnight.

✅ Use a good food processor.

✅ Use freshly-squeezed lemon juice.

Check out the rest of the tips + recipe in the post.

Are you a fan of classic hummus or is there a hummus variation that you particularly enjoy?
The first time I’ve ever tasted Marag was at a f The first time I’ve ever tasted Marag was at a friend’s house in Jeddah, and I’ve been in love with this spicy mutton soup since then!

Later, after moving to Hyderabad, I discover that this is a common starter course served in weddings.

So when I was invited by Farhana of @mommyandkitchen for this Eid collaboration, I knew I wanted to share this dish.

It’s actually pretty easy to make and tastes so, so good!

Need inspiration this coming Eid? Check out delicious recipes by

@apprentice.chef_93
@eramkitchenette
@ummyahya_cooks and
@chroniclesoffriends
That guy in the opposite train (holding a green fl That guy in the opposite train (holding a green flag to let our train pass) appears to be unfazed by us taking photos. It’s just a typical day for him.

This is our train from Vizag to Araku. Seriously, if you’re ever traveling this route, ditch the air-conditioned cars (the cloudy glass windows ensure zero chances of getting good photos).
This is the syrup that has been adding depth to Pe This is the syrup that has been adding depth to Persian and Middle Eastern cuisine for centuries.

Pomegranate molasses, or Dibs Rumman in Arabic, is simply pomegranate juice that is reduced to about a quarter of its initial volume.

The thick, deeply red syrup has an intensely rich, fruity, sweet-tart flavor with underlying dark bitter notes. It pairs surprisingly well with salads and savory dishes, especially grilled meats.

I’ve gone the traditional way and squeezed the juice out of pomegranate arils. This gives a brighter, more radiant red color when compared to pomegranate molasses made with store-bought juice.

Also, keep a close watch while simmering the molasses, especially after 40 minutes or so, or it will end up very hard.

Now I’m excited to find ways on how to use this syrup! Any suggestions?
Zero carbon footprint because they’re picked fre Zero carbon footprint because they’re picked fresh from the backyard.

It’s a cold rainy morning. As we sit cross-legged on the carpeted floor of the warm kitchen, we can see our friend through the window. He positions an old wooden ladder next to the roof of the cow shed. There’s a rung missing but it doesn’t seem to bother him as he expertly climbs up the rickety thing.

The plum and apricot trees are laden with fruits. It’s easier to reach them from the roof of the cow shed. I watch as he picks the ripe ones. The rain gets heavy. He must hurry. A few children stand nearby waiting to get their share.

Moments later, the fruits are served for breakfast. There’s warm chapatis, stir-fried collard from their garden, and sunny-side up eggs laid by grandmother’s chickens. Tea is already simmering in a pot.

I’m sure I’m going to miss all these when I return home.
Easy to make, 3-ingredient pineapple preserve. In Easy to make, 3-ingredient pineapple preserve.

In a pot add 4 cups of fresh pineapple chunks, 1 cup of sugar and 2 tbsp fresh lemon juice.

Bring to a boil, and let simmer for 45-50 mins or until the liquid has evaporated. Stir occasionally.

Remove from heat and allow to cool a bit. I then used an immersion blender to crush the pineapple. Store in an airtight container for up to 3 weeks.

And there you have it: deliciously sweet tropical sunshine in a bottle!
What’s your go-to photo editing app for Instagra What’s your go-to photo editing app for Instagram?

Mine is Snapseed. I use it for almost all my photos. I rarely post unedited photos (because I like my feed to look pretty). For this particular image (taken using my phone camera), I first edited the colours on Snapseed so they appear more saturated.

And then I used Pixaloop to make the clouds move. So cool, right? This app has been sitting in my phone since forever, and I now wonder why I’ve never used it!

I’d love to know what you use to edit your photos!
What’s your favourite shake or smoothie? For us What’s your favourite shake or smoothie?

For us, using seasonal, locally-grown fruits is important. Not only do they taste better, they are healthier.

Seasonal, locally-grown fruits are fresher and often harvested at peak nutrition and ripeness. This also leads to better flavour, whereas produce grown elsewhere during off-season is picked days (even weeks!) prior to consumption and ripens on the shelf or is force-ripened by artificial methods.

When we buy seasonal produce, we also support our local farmers!

Pictured above is a banana-mango smoothie by @masoodxb. He is inspired by the countless tiny ‘cafeterias’ in the UAE that serve a variety of fresh juice and shakes (named ‘Burj al Arab’ and ‘Internet’ etc) even at 2 am. Most of them deliver at your doorstep too. 
So what’s your favourite smoothie? I’d like to have some ideas. I mean, I need help thinking beyond mangoes 😂
Have you tried Tepache De Piña? I’m a new Tepa Have you tried Tepache De Piña?

I’m a new Tepache De Piña fan. This is a vibrant and tart fermented drink with the flavour of pineapple, and infused with spices (I can taste cinnamon and star anise).

Tepache is native to pre-hispanic Mexico and was traditionally made with corn. It was not until the arrival of the Europeans that pineapple appears to be incorporated into the drink.

Tepache de Piña by @bazzinga_brew is a slightly fermented drink made from fresh pineapple peel, spices and brown sugar. It has such a refreshing taste!

This particular brand is vegan, halal, 100% natural and gluten free.

I’d like to know if you’ve tried this drink!
How’s the lockdown situation where you live? Ou How’s the lockdown situation where you live?

Our state has finally eased up on the lockdown since June 1. While there’s still curfew after 9pm, and restaurants only allow take-aways, most businesses are now open.

Interstate traveling is now permitted. For more than 2 months, we weren’t allowed to travel more than 3km from home.

So we had our first long-drive in forever when a cousin asked if we could come pick her up from the neighbouring state’s border (restrictions are still in place for Andhra Pradesh, we couldn’t cross their border). It felt a bit strange driving so far from home, and it feels surreal that the highways are mostly empty.

But it felt so good to be able to drive freely!
Did you know that there are only 2 countries that Did you know that there are only 2 countries that do not sell Coke?

Cuba and North Korea.

I found this abandoned roadside restaurant along the highway the other day.

While so many didn’t pay attention to it, I was drawn to its vintage-y charm.

Also, I’m showing you the unedited version of the photo as well. It’s sort of a reminder that almost all content on social media platforms go through some sort of editing.

#instagramvsreallife
#beforeandafter
This is what’s commonly called murukku or murkul This is what’s commonly called murukku or murkul in South India.

The reason why @masoodxb bought them is because they’re colourful, and thought I’d find them pretty.

These are to be fried (they double in size!) and are often eaten as a snack or to munch on with meals.

I don’t see a complete list of ingredients on the packet, but I’m told these are primarily made of white lentils and rice flour.

I haven’t fried them yet. They seem prettier sitting in my glass bowl for now.
Satisfy your sweet tooth & impress your family & f Satisfy your sweet tooth & impress your family & friends with this dessert!

I took inspiration from the traditional doodh peda (milk fudge) and added fresh mango purée and saffron for added flavour and taste.

You guys, these taste so good! Obviously, it’s rich and sweet, and that’s how most South Asian desserts are supposed to be.

It took me less than 30 minutes to make these.

Don’t forget to share or save this recipe!
Ramadan comes while we’re in the midst of a pand Ramadan comes while we’re in the midst of a pandemic. This is unusual for us Muslims, as it makes us improvise on our usual customs and traditions, like going to the masjid for taraweeh each night or socializing at iftar gatherings. But you know what? It’s okay.

We’ve always been taught that Ramadan is a month where we learn perseverance and patience. So let’s make the best out of it.

Let’s continue to be responsible: stay at home, pray with family, be grateful, consume less and share more, remember and make dua for those who are not doing as well as us ... let’s just simply try our best.

Ramadan Mubarak!
What is the traditional method of preserving meat What is the traditional method of preserving meat in your family?

One of the ways in Hyderabad, my in-laws included, is to make pickles. Red meat is used, either beef or mutton.

The story behind gosht ka achar is said to date back years ago, when Hajj pilgrims used to travel by ship and it would take them months to reach Makkah. Therefore it only made sense for them to carry food that lasted a long time.

Salt and oil both act as preservatives and are essential ingredients to keep the pickles fresh for about a month in the fridge.

Gosht ka achar tastes so good. Salty, tangy and spicy. The perfect side-dish for rice and dal!

Special thanks to the lovely @sumaiya_2110’s mom for this gosht ka achar.

NOTE: Only garlic paste was used.

...............................

For more meat recipes, check out what these talented ladies have made this Eid:

@apprentice.chef_93
@eramkitchenette
@chroniclesoffriends
I’m excited to try out this organic, gluten-free I’m excited to try out this organic, gluten-free Ragi (finger millet) cookie mix by @wildberryorganics.

The jar comes with a cute pamphlet with easy-to-follow baking instructions. Plus, I love the handwritten note on the box!

It is quite unfortunate, however, to discover that I’ve run out of butter. So the baking will have to wait.

Have you ever tried ragi or finger millet? Did you know that Finger millet originated in East Africa (Ethiopian and Ugandan highlands) and came to India around the late Bronze Age?
If you’re a jalebi lover, I found just the perfe If you’re a jalebi lover, I found just the perfect recipe for you! It’s better than store-bought ones because a) you can totally control the level of sweetness, and b) you really don’t know when the sweet shops are going to reopen 😁

Let me know and I’ll send you the link to the recipe. It’s simple and requires few ingredients!
Ragi cookies made with @wildberryorganics organic Ragi cookies made with @wildberryorganics organic cookie mix.

I ordered the cookie mix a few days ago, and have gotten around to baking them today.

The cookie mix comes in a glass jar, and the packaging is plastic-free. There’s a little pamphlet inside with easy-to-follow instructions.

All I needed was a bowl, 2 measuring spoons, a baking tray, and a cooling rack. How convenient is that!

The cookie mix is made up of ragi (or finger millet), cocoa, coconut, almond, and sugar. To make it vegan, chia seeds is used as a substitute for egg.

They taste really good, like chocolate cookies with a hint of coconut and almonds. I don’t think I can taste the ragi. They have a light crunch and are perfectly chewy.

This is, undoubtedly, the easiest cookies I’ve ever baked! Even if it’s your first time baking, you can’t go wrong with this.
This is a super easy way to make delicious kimchi This is a super easy way to make delicious kimchi bokkeum bap!

My current obsession is kimchi, and I just love adding it to fried nice and noodles.

For those who haven’t tried yet, kimchi is made of fermented vegetables (napa cabbage, radish, scallion, and cucumber are used) and it’s a staple in the Korean diet. It tastes spicy and sour and has a slight pungent smell.

Chopped kimchi adds a little crunch and a lot of flavour to the rice, and kimchi juice finishes off the dish for a jolt of tangy-spicy goodness!

You can add meat, fish or vegetables, like carrots. But I prefer to keep it simple.

Also, I’ve used @bazzinga_brew kimchi which already has carrots, radish and Napa cabbage so I don’t need to add additional vegetables.

For those in Hyderabad, @bazzinga_brew kimchi is honestly the best.
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