MALABAR GOAT KURMA

   Before getting to the recipe maybe I should address the glaringly obvious question on your mind: goat?! In common parlance the term mutton is used to denote both sheep and goat meat. I’ll clarify. Mutton and lamb are the meat of domestic sheep. Goat meat is from, well, goats. Goat … Read More »

QUINOA WITH ROASTED VEGETABLES + HONEY MUSTARD DRESSING

   Salads that double up as main course are the best kinds of salads. Load it up with vegetables—fresh as well as roasted —lots of herbs and a punchy dressing and Bob’s your uncle, that’s a meal! Use any vegetables you have on hand: root veggies like potatoes, sweet potatoes, beets … Read More »

CINNAMON TOAST

   Cinnamon toast—just your everyday bread slathered with butter, cinnamon, and sugar and baked until crunchy, golden, and downright delicious. Since these toasts can be made in bulk, and in advance, they make for a really good breakfast option, an evening snack with coffee or tea, or for just about any … Read More »

SALTED CARAMEL PEANUT BUTTER

     First things first, you need a food processor or a high-powered blender to make peanut butter at home. By high-powered I mean a blender that continues to run at full speed without heating up and turning off every 45 seconds. Mine did. EVERY 45 seconds. So making this took about … Read More »

HOMEMADE PANEER

  I love making paneer. It makes me feel very competent. It’s one of the easiest—if not, the easiest—cheeses to make which makes it doubly worth it. Simple enough: bring milk to the boil, add acid of some kind (lemon, lime, or vinegar) and let the curds … Read More »

BUTTERFLY PEA FLOWER TEA

    A few years ago, a friend and I did a short stint at a café in Auroville. A café that served wholesome food using local and seasonal ingredients. Popular on the menu were an array of fruit and flower concentrates (which we would serve with plain or soda water) : … Read More »

BOK CHOY WITH MISO & GINGER

   The first time I made this dish, I decided to keep the bok choy raw. And the sauce was more like a dressing – the ingredients added to a screw-top jar, shaken, and poured over. It was a bok choy salad of sorts. I knew it was a good pairing—ginger … Read More »

BONE BROTH

  I’ve always used the terms stock and broth interchangeably. It was only recently that I learned that while they both have some overlapping similarities and fall under the same premise of using meat, bones (or both), and water, herein lie their differences: stock is typically made with bones and contains … Read More »

MILLET BOWLS WITH SPICED LAMB AND AVOCADO

   As someone who’s negatively biased about any dish on the menu that has the word ‘bowl’ in it, this feels slightly hypocritical. Unless it’s soup..and they tell me they serve it in a bowl. Which would make sense. Because how else would you eat soup. I’m talking rice bowls, veggie … Read More »

3-INGREDIENT GRAPE JAM

   Making jam at home is easier than it is made out to be. I’d come across recipes in the past that went into detailed instructions about canning equipment and sterilizing jars..it completely threw me off. You don’t need any heavy-duty ‘canning equipment’ here, and I realized that sterilizing jars is … Read More »

Latest
  • FULLY LOADED BEEF TACOS (with re-fried beans, purple cabbage yogurt-slaw, guacamole, and salsa)

    Sitting amidst the chaos that is moving houses is not the perfect setting I’d envisioned to share this recipe with you. But if you think about it, it is fitting in a way : all the separate components coming together in the end in perfect harmony (which will hopefully be … Read More »

  • BRUSCHETTA PLATTER (with tomato & basil, mushroom & thyme, olive-caper tapenade, and oven-dried tomatoes)

    I never realized this until now, but food blogging brings together a few of my favourite things..cooking (of course), food styling & food photography (which have been a more recent discovery) and my penchant for mindless writing. Don’t get me wrong, I make sure that the recipes that I post … Read More »

  • Apple tarte tatin & an anniversary

    I know I’m treading on the territory of culinary arrogance when I say this, but I don’t understand why the Tarte Tatin has been regarded as an insurmountable feat for an amateur cook. Sure, the caramel is a blink-and-it’s burnt kind of ordeal but other than that, it’s literally just … Read More »

  • Chicken laksa

    I’m so excited to tell you about this recipe. I’ve made this laksa a few times now, tweaking it here and there and adding/omitting ingredients along the way, and I think what I’ve landed up with now pretty much hits the spot, if I do say so myself. If you’ve … Read More »

  • Couscous with roasted vegetables

    Is it just me, or did you also think that Couscous was a grain? I remember reading somewhere a while ago that it was actually a pasta in a minuscule granular form, but it must’ve completely skipped my mind when I made it alongside some Spaghetti arrabiata for dinner last … Read More »

  • Baked eggs with purple Amaranth

    Confession – I bought this without knowing what the hell it was, because it was purple. Didn’t have a name, and didn’t know what I was going to do with it. But I had to have it. A quick Google search along the lines of “purple spinach like plant” threw … Read More »

  • Roasted pumpkin & garlic soup

    I’ve been mildly obsessed with oven-roasting vegetables. In the last two weeks, I’ve made two huge batches of heirloom tomatoes (much to my family’s profound bliss), and now, this roasted pumpkin and garlic soup. I knew that the tomatoes would shrink in size upon roasting, but little did I know … Read More »

  • Spiced baked figs with Vanilla mascarpone

    I’ve recently discovered a part of myself that I never knew existed..an inherent need, a kind of maternal instinct if you will, to feed my family with an extra dose of fruit and vegetables. I’m not getting ahead of myself here, I’m still talking mascarpone, but I’m pretty sure … Read More »

  • CHICKEN AND SOBA NOODLE SOUP

    I recently discovered the joys of Japanese Soba (buckwheat) noodles. I’d eaten it several times at restaurants, but only recently found out that a speciality store I frequent stocked them. If there was one term that I could use to describe this dish, I think ‘restorative’ would be it. The … Read More »

  • Nectarine crumble

    Brace yourself for this. I may just have the simplest, quickest recipe for you which actually looks like you put in a whole load of effort (says the same person who layered lemon curd over fresh fruit and made it a dessert), so you know I’m onto something here. This … Read More »

  • Peach iced tea

    We know that iced tea is synonymous with summer. It’s not often that I find peaches in my market, and the mere sight of these plump beauties had me so excited! For something that doesn’t grow locally, I expected them to be tart and almost inedible, leaving me with the … Read More »

  • HEARTY SPINACH SOUP

    I always find comfort in a big bowl of soup. And one of this character and versatility is exactly what I’m talking about. Its subtle clear flavours and velvety smoothness are always so soothing – and for the amount of effort that goes into it – you’d be surprised. Speaking … Read More »

  • CHILI CON CARNE

    I’ll be honest. This started off more as a mid-week fridge raid rather than something that was pre-planned and perfected on a plate. Having said that though, my usual fridge raids are seldom this fruitful. Most often, all I find are a few wilted vegetables that can only be salvaged … Read More »

  • Enchanting Türkiye!

    Hello everybody! Sorry I’ve been MIA for so long. But, I have a very legitimate reason this time..2 actually. I was travelling with a very dear friend of mine in Turkey (yes, I know right, how awesome is that!) AND my husband and I are finally moving into our very … Read More »

  • STICKY MAPLE-GLAZED CHICKEN DRUMSTICKS

      As a food blogger, I’m constantly concerned that something big might escape my notice, and that I’m going to walk into a café and ask very naïvely for those “tiny red cakes with the white icing”. How could I have not heard about red-velvet cupcakes? You get my rather … Read More »