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LYCHEE, THAI BASIL & GINGER MOJITO

      I was looking for cocktail recipes when I came across something. You know blue curaçao, that lurid blue syrup that bartenders add to drinks? Blue Lagoon, anyone? Turns out, ironically, that it is in fact a kind of orange liqueur from the island country of Curaçao … Read More »

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TURKISH STUFFED AUBERGINES (IMAM BAYILDI)

   Imam bayildi—literally translated to ‘imam fainted’—is a prominent dish from the Ottoman cuisine. Halved aubergines are roasted and their soft flesh scooped out and mixed with onions, garlic, tomatoes and a heady mix of spices before being stuffed back into their skins and baked. With plenty of olive oil. The … Read More »

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ROSE SODA

     Have you tried making flower syrups? Context: My friend and I volunteered at the Auroville café for a few weeks in 2015. Aside from their freshly baked goods and wholesome meals made with the freshest produce, they served fruit and flower syrups (mixed with water/soda water) : hibiscus, kumquat, lemon, … Read More »

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OVERNIGHT OATS WITH SESAME BUTTER AND FIGS

  Overnight oats are so versatile. You bung the oats with some milk (any kind is fine and nut milks work really well too) and leave in the refrigerator overnight and voilà, breakfast sorted. I think we have found ourselves bang in the middle of this chia pudding/oat/smoothie bowl revolution and … Read More »

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CAULIFLOWER STEAKS WITH RED PEPPER SAUCE

Fancy perking up your weeknight dinner? These cauliflower steaks just might be your answer. Substituting grains and meats for cauliflower seems to be all the rage right now, so I had to try my hand at it. You treat it exactly the way you would a piece of meat—say beef … Read More »

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BRAISED LEEKS WITH HORSE GRAM

Horse gram. I like them in salads. I usually don’t like bitter things (and hate matcha for this very reason), but horse gram I can get behind. Also a cool thing about horse gram – it retains its shape better than lentils (even after cooking), so you get a … Read More »

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MAPLE MUSTARD CHICKEN

Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add … Read More »

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OVEN-DRIED TOMATO AND CORIANDER PESTO

  I always have a jar of pesto sitting in my refrigerator. It’s the perfect condiment to have around and can bring together meals in a snap – I use it in everything from soups, as a pasta sauce, roasting meats and vegetables with, and even stir a dollop … Read More »

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CARROT AND GINGER SOUP

How do I put this nicely? Although I have a ton of vegetarian recipes on here – actually coming to think of it, more so than ones that feature meat (how could I have let this happen?) – every time I cook something completely vegetarian I have this gnawing feeling … Read More »

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HOMEMADE GRANOLA

I know I’d said in my previous post that this was going to be a recipe for a roasted tomato and coriander pesto. Truth is, I was really happy with the recipe and it was all ready to go up until I realized that I was just not satisfied with … Read More »

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SAVOURY PINEAPPLE LASSI

I was experimenting with this pineapple lassi a few days ago, not with the ubiquitous sweet version, but a savoury one. The flavours are what you would expect with a typical ‘salt’ lassi: cumin, mint, and salt. The addition of fruit is the wildcard ingredient here. I always add a … Read More »

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CHILLED BEETROOT SOUP

I never was a big fan of beets. Their infamous reputation for being overcooked and slimy was something that I experienced first-hand in my years at boarding school. It’s funny how something that would require great expertise and dexterity like cakes and breads were churned out effortlessly everyday, while the … Read More »

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FRIED ANCHOVIES WITH CURRY LEAVES

I understand that anchovies are a controversial choice of fish and a vast majority of people find them polarizing, but cooked properly, their flavour is unrivalled. These spicy fried anchovies are the ultimate side dish in South India (fried in coconut oil in Kerala and either groundnut or other flavourless … Read More »

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WATERMELON LEMONADE

Watermelon is one of my favourite fruits to eat during the sweltering summer months (which is almost all year round in Chennai). I love them diced into a salad with olives and feta, and I love them sliced into wedges and sprinkled with a pinch of chilli powder and salt. … Read More »

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MAPLE GRILLED NECTARINES & ALMOND-OAT CRUMB

The stone fruit season might be long gone, but the last of these exotic (for Chennai at least!) nectarines still linger in the markets, so I’ve been making the most of them while I can. Although Chennai is not the first place you’d think of for stone fruits, I’ve been … Read More »