Taro/taro root or colocasia as it’s sometimes called is a starchy vegetable of the taro plant. Native to India and South-East Asia, taro also forms a staple in diets in Hawaii, the Caribbean and Africa. Taro ‘root’ is actually the corm—swollen underground stem—of the plant, so technically not a root. … Read More »


I’m not one for veganizing foods unless I’m cooking for someone who’s lactose intolerant or doesn’t like dairy (happy to report that I haven’t met anyone that falls in the latter category). Having said that, I do however try and reduce my dairy intake for a couple of reasons. One, … Read More »


Brussels sprouts in a South-Indian style recipe might sound terribly inauthentic. It is, and it’s probably why it comes as a surprise to most people when I tell them about this poriyal (as well as ones using oyster mushrooms, broccoli and lettuce). Growing up though, this was pretty normal. When … Read More »


   When it comes to stock-making, there are no real rules. (I would argue that there are no real rules to cooking in general, but I’ll hold off on that one for now). Depending on whether you’re making a Western style of stock or an Asian one, the ingredients will vary … Read More »


   Until three years ago, I didn’t know how to make yogurt at home. What seems like a basic enough task now evaded me for a long time. I pulled out all the tricks and hacks I found on the internet from measuring exact temperatures using a food thermometer to setting … Read More »


   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 »


   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 »


   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 »


   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 »


   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 »

  • 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 »


    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 »


    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 »


    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 »


      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 »