If you follow me on Instagram, then you know I've already written about my love for kimchi and how Ohmami has fulfilled that craving for me. In case you have read up on that, just skip on forward to the third paragraph, where I'll be talking about my favorite ways to eat kimchi. For those of you who don't follow me on Instagram, here is how my love story with Ohmami started.
A friend tagged me not so long ago on one of those, 'Guess what product we're coming up with' posts which was obviously food-related, and I flat out said it better be kimchi or I ain't playin'. Turns out, I was right and I won not just a jar of free kimchi, but two yummazing chutneys to boot! Now, this seasonal kimchi was meant to be spicy and sour, and of course, crunchy. Thank God it delivered on all it promised to be.
The Seasonal Kimchi vegetables variate according to, well, the season. and I got the spring onion, cucumber and mooli mix. A friend of mine got the beetroot mix, which thank God I didn't get because I can't eat beetroot. I enjoy the seasonal kimchi with ramen, rice, and of course all on its own too! Now keep in mind that the smell of kimchi is very strong, and just like kimchi itself, you'll either love it or you'll hate it.
Moving on to the chutneys. The imli chutney is your standard, yummy, sweet and sour, slightly runny concoction that will work great on anything from chaat to bhel puri and even dahi baray! I feel it's a little too runny to serve with pakoras and samosas, but the flavor is spot on! The second chutney is my favorite, just because of the story behind it. This recipe is the business owner's late paternal grandmother's lal chutney, hence coined 'Khandani Lal Chutney'. When you taste the chutney, you can tell it's been made with special care. The flavors are the way a lal chutney should be. Spicy, thick, but not so spicy it'll burn your taste buds. I love it especially with daal chaawal and shami kababs.
Oh, one last and very important thing. The mastermind behind Ohmami is none other than the Pakistani ramen queen, Maliha Rao, also known as Red Alice Rao on Instagram and Real Life with Maliha on YouTube. Maliha has a love for makeup, which is how I knew of her, but she is also a passionate connoisseur of food, and knows her way around various cuisines, so trust that your kimchi and chutneys are made with experienced hands. Do give it a try and let me know what you think!
The Seasonal Kimchi vegetables variate according to, well, the season. and I got the spring onion, cucumber and mooli mix. A friend of mine got the beetroot mix, which thank God I didn't get because I can't eat beetroot. I enjoy the seasonal kimchi with ramen, rice, and of course all on its own too! Now keep in mind that the smell of kimchi is very strong, and just like kimchi itself, you'll either love it or you'll hate it.
Moving on to the chutneys. The imli chutney is your standard, yummy, sweet and sour, slightly runny concoction that will work great on anything from chaat to bhel puri and even dahi baray! I feel it's a little too runny to serve with pakoras and samosas, but the flavor is spot on! The second chutney is my favorite, just because of the story behind it. This recipe is the business owner's late paternal grandmother's lal chutney, hence coined 'Khandani Lal Chutney'. When you taste the chutney, you can tell it's been made with special care. The flavors are the way a lal chutney should be. Spicy, thick, but not so spicy it'll burn your taste buds. I love it especially with daal chaawal and shami kababs.
Oh, one last and very important thing. The mastermind behind Ohmami is none other than the Pakistani ramen queen, Maliha Rao, also known as Red Alice Rao on Instagram and Real Life with Maliha on YouTube. Maliha has a love for makeup, which is how I knew of her, but she is also a passionate connoisseur of food, and knows her way around various cuisines, so trust that your kimchi and chutneys are made with experienced hands. Do give it a try and let me know what you think!
Comments
Post a Comment