Due to the holidays, transport routes in Noida will change for 4 days for Tanteras and Diwali.

Midlands in KwaZulu-Natal is renowned for its green hills, country roads, and charming farm guesthouses. However, beyond the picturesque landscapes, this region has cultivated a rich gastronomic culture, featuring artisanal cheeseries, independent bakeries, farm stalls, and local producers everywhere.

A journey through the Midlands focused on food allows visitors to savor freshly baked sourdough bread, taste homemade cheeses, and browse shelves of homemade preserves while traveling along slower rural roads. Due to its proximity to waterfalls, forest trails, craft shops, and historical attractions, a short stop for food can easily turn into an ideal weekend getaway.

The Midlands has a long association with dairy farming, and small cheeseries are a key feature of the area. For instance, at Indezi River Creamery, located near Curry’s Post, visitors can explore a selection of handmade cow, goat, and sheep milk cheeses, as well as yogurts, butter, kefir, and local preserves. The farm shop here is convenient for stocking up before continuing along the Meander route.

Another worthwhile stop is La Petite France on Preston Farm near Howick. This family dairy farm produces various cheeses and other dairy products from its Jersey cows. Their café and farm shop offer the chance to enjoy coffee, eat homemade buns, and purchase local goods.

Miche Bakehouse on Nottingham Road is worth visiting for its sourdough bread, rustic loaves, ciabatta, and naturally fermented baked goods. Their bomboli, Italian-style filled doughnuts, are another reason to stop for something sweet alongside coffee.

For a more traditional farm stall experience, head to Taste Buds Farm Stall in Dargle. Here, a bakery, delicatessen, and restaurant combine fresh pastries, homemade pies, cakes, preserves, and locally produced goods. It is also a good spot to buy picnic supplies.

If you plan a Saturday trip, be sure to visit the Karkloof Farmers’ Market. This covered market gathers local vendors and producers offering fresh vegetables, baked goods, homemade treats, and other regional produce.

For a sweet souvenir, Wedgewood Nougat Farm Shop in Merrivale offers homemade nougat, cookies, and confectionery. This is a useful detour for visitors looking for local gifts and treats. Visitors should check the weekday opening hours before traveling.

Milk Cake, which is sold in stores during sacred festivals such as Diwali and Bhai Dooj, is one of the most beloved sweets. The external price of these items can reach 700–800 rupees per kilogram, but there is no guarantee that they are free from impurities.

During this festive period, instead of buying an expensive sweet from the store, you can easily make milk cake at home that will have a grainy texture, be juicy inside, and have a rich brown color on the outside, using only 2 liters of milk, and it will look like a professional confectioner's product. Below is the simplest instruction and secret tips for preparation.

How to make milk cake:

Required ingredients:

• Whole milk: 2 liters

• Sugar: 1–1.25 cups (approximately 200–250 grams)

• Lemon juice or cardamom powder: half a teaspoon (to give the milk a slight graininess)

• Pure clarified butter (ghee): 3–4 tablespoons

Secret techniques for a grainy and perfect texture:

The true characteristic of milk cake is its grainy structure. When the milk has reduced by almost half from boiling, several drops of lemon juice or cardamom must be added. This will cause very fine grains to form in the milk, which will be soft rather than hard.

Slow cooking and caramelization: After the milk and sugar have been boiled, it is crucial to simmer the mixture slowly and constantly in a thick-bottomed pot. This process gives the milk cake its beautiful brown hue and pleasant aroma.

Preparation instructions:

Take a large, thick-bottomed pot and pour 2 liters of whole milk into it to bring it to a boil. Stir occasionally so that the milk does not burn to the bottom.

When the milk has reduced by half of its original volume after boiling, gradually add the lemon juice or cardamom solution, stirring gently to form fine grains in the milk.

Next, cook over medium heat until the milk completely thickens to the consistency of mawa (khoya).

When the mixture becomes thick, add half a cup of sugar. Since sugar releases water, continue stirring until the mixture dries out again. Then add the remaining sugar, doing so in two portions, in the same order.

Now stir in 2–3 tablespoons of clarified butter. Adding ghee will give the milk cake a magnificent shine and richness, and it will also prevent it from sticking to the bottom of the pot. As soon as the color of the mixture turns dark brown, turn off the heat.

Take a cake box or mold, grease it with a little oil. Pour the hot mixture into this mold and level the surface.

To make the milk cake juicy inside and perfectly formed on the outside, cover the box with a lid and wrap it in a thick towel or warm cloth, leaving it in a warm place for 5–6 hours (or in a turned-off microwave). (This allows it to cook through from the inside using its own heat).

After the specified time has passed, open the box and cut the cake into desired pieces.

Your incredibly delicious, pure, and grainy milk cake is ready! It should be stored in an airtight container.

After potatoes, onion is one of the most frequently used vegetables, and the dish is considered incomplete without it. In South India, there is a special recipe with onion that cooks quickly and has an exceptional taste. If you are tired of the simple combination of dal and rice, try serving everyone onion pachadi with it.

Onion pachadi, which is essentially an onion sauce, cooks very quickly. It is especially prepared in Andhra Pradesh, Telangana, Tamil Nadu, and Kerala. This sauce can be eaten not only with dal and rice but also with idli, dosa, and paratha. Below is a simple instruction on how to prepare this dish at home.

To prepare onion pachadi, several steps must be followed. First, one tablespoon of oil is heated in a pot, and then split lentils (chana dal) and urad dal are fried over low or medium heat until golden brown and fragrant.

Next, finely chopped ginger and garlic are added, followed by sliced onions, and they are sautéed for 2–3 minutes until the onions become soft and slightly golden. Then, dried red chili and ginger are added to the mixture and roasted for one minute. After this, the heat is turned off, and the mixture is allowed to cool completely.

The cooled mass is transferred to a blender jar, a little palm sugar and salt to taste are added. If necessary, a little water is added and blended into a puree or slightly coarse consistency.

For the final touch, a tadka is prepared: a little oil is heated in a small pan, mustard seeds are added, and as soon as they sizzle, urad dal, asafoetida, and curry leaves are fried. The ready tadka is poured over the sauce and mixed thoroughly.