India

I am originally from India. I work for the hospitality industry (Crystal Lodge) in Whistler. I usually spend my spare time cooking, swimming and participating in volunteer activities mainly to explore new cultures.

I am Raj and I grew up in the streets of Mumbai.  I think the street food in Mumbai is amazing and everyone needs to experience it once in their lifetime. Street food to me it is the best excuse to meet friends, socialize, and relax. I have some amazing times with my friends and family.

I am originally from India. I work for the hospitality industry (Crystal Lodge) in Whistler. I usually spend my spare time cooking, swimming and participating in volunteer activities mainly to explore new cultures.

Poha is basically rice flakes that have been parboiled, rolled, and flattened. In English, poha is called flattened rice or beaten rice.

They vary in thickness and have uneven edges. They carry a bland taste and can absorb a large amount of water. The medium and thin variety of poha can become more mushy than the thick variety. I highly recommend using a thick variety of poha for this recipe. The thin variety is best for my poha chivda recipe. The flattened rice is mixed with aromatics such as curry leaves, onions, and seasonings, along with add-ons such as potatoes, green peas or peanuts.