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Art City

@artcityinc

15 days ago
Co Creator: wereonlyhereforthesnacks
Just announced!!! Performing live at the Art City Ominous Obstacle Course! We’re Only Here For The Snacks! Kicking off the event at 5 pm, Friday, October 30 outside in the park on Young Street near Balmoral! @wereonlyhereforthesnacks photo credit: @visionsbymich
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Posted On: October 21st 2026, 10:12 pm
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@visionsbymich
visionsbymich
@wereonlyhereforthesnacks
wereonlyhereforthesnacks
Just announced!!!

Performing live at the Art City Ominous Obstacle Course! We’re Only Here For The Snacks! Kicking off the event at 5 pm, Friday, October 30 outside in the park on Young Street near Balmoral!

@wereonlyhereforthesnacks
photo credit: @visionsbymich

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Grinding…
Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
گاهی باید سکوت را بشنویم تا یادمان بیاید؛ قدرت واقعی در آرام بودن است… 🍃 فردا نه روز جنگ است، نه روز ترس؛ روز توکل است! هرچه در توان داشتی گذاشتی، حالا بگذار خدا بقیه راه را باز کند ✨ به خودت بگو: 🌿 من تنها نیستم ⚖️ راهی که آمده‌ام با حکمت بوده ✨ و نتیجه همان می‌شود که باید… آرام باش، تو به جایی تکیه کرده‌ای که هیچ‌وقت خالی نمی‌شود 💫 #توکل #آرامش #وکالت #انگیزشی #آزمون_وکالت
With the release of my book, ‘Entertaining With a Side of Chaos’ I thought it might be rather lovely to invite a few guests to experience our little slice of island life and see how we entertain, chaos included. I had no idea the response would be so overwhelming. So, together with @bylinetravel who are the travel pro’s we’ve decided to host another small trip in January (18th-23rd) I know we still won’t be able to accommodate everyone, but for those who can join us, I’m so looking forward to sharing a few wonderful days on the island, with pink sand beaches, and boating in turquoise waters and dinners under the stars. Comment BAHAMAS or visit byline.travel/e/bahamas-by-india-hicks and we will be in touch.
ليلة متعة برشلونة والعديد من الاهداف 🔴🔵🤌 #برشلونة
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