CHICKEN TERIYAKI

   This might be the most requested recipe from my Instagram story (and also the most ad-libbed recipe on there, making the measuring process ridiculously hard). Disclaimer: I’ve written the measurements to the best of my ability and to what suits my palate, but you will still have to taste and … Read More »

EGG AND SILKEN TOFU FRIED RICE

   If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates … Read More »

ROASTED BEET, CUMIN AND CHIA LASSI

   I started my previous post by saying that I don’t do many breakfast foods on here, and here I am now with another one. This is inadvertently becoming a new trend.  Lassi is strictly speaking not a breakfast food, but fruit lassi, yogurt-smoothie—really, what’s the difference? I make the mango … Read More »

COCONUT QUINOA PORRIDGE WITH CARAMELIZED BANANAS

   I don’t do a lot of breakfast foods on here and that’s primarily because breakfast for me usually consists of scrambled eggs, a whey shake and a banana. I have however started incorporating more millets and whole grains into my diet, and the easiest way to do this I’ve found, … Read More »

PRESERVED LEMONS

   I’d been buying preserved lemons from a store that grows organic lemons on their property. I’m not someone that only buys organic produce, but the concept of using the entire fruit—peel, rind, juice and all—made me want to try and get my hands on some pesticide-free ones for preserving. So … Read More »

MISO & COCONUT SOUP WITH SOBA NOODLES AND SILKEN TOFU

   I have a few soba noodle recipes in my repertoire that I cook a lot of and this is the newest, and lately, the most popular addition to that. The original idea was to make it semi-dry—like a pad thai consistency—but the flavours turned out too bold and not in … Read More »

TURKISH FRIED EGGS

   The idea of putting yogurt and eggs together may sound unconventional and even slightly eccentric. Yogurt plays an integral part of Turkish cuisine and is used liberally on everything sweet and savoury. It cools a dish down by reducing spice levels, adds acidity and creaminess, and in this case where … Read More »

PRAWN AND COCONUT CURRY

   There’s been a slight lull on the blog (and Instagram story-recipe) front at the moment, and it’s got as much to do with procrastination as it does with, hear me out, attempting to eat the same thing every day. For most of the week, I follow a specific “diet” –… Read More »

BRUSSELS SPROUTS WITH BACON, DIJON MUSTARD AND PARMESAN

     My love for Dijon mustard runs deep. It was never an acquired taste—I didn’t even know it fell under that category of foods—and I was sold from the first lick of the spoon. Sold to the point where we go through a minimum of one, sometimes two jars a month.… Read More »

BARLEY SALAD WITH GREEN MANGO & DRIED SHRIMP

     In the diverse world of whole grains, barley occupies a prime spot. Aside from its stellar, nutrient dense profile, it’s been regarded as one of the best foods to eat for women with PCOS (me) and for women prone to UTIs (also me). I can attest to its remedial … Read More »

Latest
  • Chicken quesadillas

    While you see some simple, regular chicken quesadillas here, what I see is a Mexican – Portuguese twist on what was supposed to be just simple, regular quesadillas. I mean, I’ve been planning to make them for so long now, I even had it all planned out for dinner next … Read More »

  • Cajun-roasted sweet potato fries

    This is completely different – fries, but ones with the most desirable culmination of sweet and savoury. I hope I haven’t lost you yet, ‘cause these..these are so good. I love sweet potatoes. As you might’ve guessed from my earlier posts, I go a little cuckoo in the head with … Read More »

  • Zucchini Kimchi

    A lot of Chinese restaurants in India serve Kimchi as a condiment. That tastes like Indian pickle. Tossed with chilli powder and salt (and sometimes spices. eek). Having said that though, I do always end up mindlessly munching my way down half a bowl of the stuff whilst contemplating what … Read More »

  • Honeydew melon & cucumber gazpacho

    Who goes and puts honeydew melon in a soup, right? Sounds bizarre. If you feel the same way, I wouldn’t blame you. But..I like bizarre. And this gazpacho is kind of just that. I’ve tried very hard to visually capture the exact texture of this soup, but I’m not sure … Read More »

  • Yogurt syllabub

    I know it sounds like I just made this word up! Syllabub is an English dessert that’s made with milk that’s been curdled either with wine or any other form of acid before being flavoured and sweetened. I’ve used yogurt here which we know has already undergone that process, so … Read More »

  • Passion fruit cordial

    My parents lived in the outskirts of the city in our farmhouse for a few years, while I was studying in boarding school. Even though I never got to be home for long periods of time at a stretch, I clearly remember really looking forward to going back there for … Read More »

  • Aubergine Parmigiana (Melanzane alla Parmigiana)

    Remember that time I made this aubergine and broccoli pasta bake? So this is a slight variation from that, with regard to inspiration (and photo clarity. Thank goodness!) I’m slowly trying to get my head around exploring the plethora of options and features on my DSLR, so please bear … Read More »

  • DIY : Thai yellow curry paste

    There are precisely 2 things that make cooking Thai food from scratch hard for me. One, you don’t get the necessary ingredients very easily here; lemon grass, whenever I get my hands on I bulk buy and freeze, and kaffir lime leaves are almost never available (replacing it with lime … Read More »

  • Cinnamon French toast with stewed apples

    I think this is my first breakfast dish on here. Which when I think about, doesn’t make any sense since I’m that person that loves to eat breakfast foods at any time of the day. No strict time restrictions in my head. A full English breakfast for lunch? Oh yes, … Read More »

  • Lime & Basil Iced tea

    I have an affinity for iced teas. Living in a city with soaring temperatures and oppressive humidity all year round, that doesn’t come as much of a surprise. My favourite would have to be the plain lemon iced tea closely followed by this peach version, but of late I’ve been … Read More »

  • 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 »