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 I was at boarding school… 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 widely. Western stocks usually… 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 it in ceramic, stainless… 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 adjust along the way… 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 into the rice and… 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 and cardamom lassi and… 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, is to add them… 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 when my aunt called… Read more »

   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 a good way. The… Read more »

   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 the yogurt is cold… Read more »

   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” – not a weight loss… Read more »

     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.      Brussels sprouts on… Read more »

     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 benefits from personal experience…. Read more »

   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 and sheep are completely… Read more »

   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 and carrots hold their… Read more »