This is something I first made a year ago, at least and have been making and teaching a lot ever since. It’s a simple bread recipe that got perked up with the addition of my friend Megha of i2cook‘s fantastic basil pesto. Megha makes a cashew nut and soy oil pesto that is fresh and …
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My current favorite snack is a couple of crackers dipped into or topped with something. Non fussy, easy to put together, enjoyable, and filling. That’s what I need on a mad day of writing, juggling excel sheets, planning classes and meetings. I always carry a pack of diabetic-friendly biscuits in my bag when I go …
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The original Marathi version of this article appeared in Loksatta on July 7, 2012. Click here to read the Marathi version. It takes just a few minutes of the scantiest pre-monsoon showers for us Indians to get into bhajiya-mode. With the slightest drizzle, sleepy roadside bhajiya shops doing slow business in the summers suddenly pick …
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Every year, when the first tart green raw mangoes make their appearance in the market, I start planning the dishes I want to make. I go through a zillion chutneys, pickles, curries, desserts, and god knows many boxfuls of mangoes eaten just like that–Alphonso mangoes in rich creamy desserts or just cut up and eaten …
[ Continue Reading... ]Since I started writing My Jhola in 2008, it went through several avatars, progressing in appearance, content (intent, even) through the years. Early this year, I thought it was time to take the next step and find a place that I can call my own. It was a little like taking the big decision of …
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When you’re invited to partake in opulence, the sheer anticipation starts having its effects on you for days before the event. I was invited by my blogger friend Rushina and the ITC Maratha to a soft launch dinner of their newly refurbished restaurant, Dum Pukht last night. The moment I accepted the invitation, I decided …
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Being born into a Maharashtrian Brahmin family usually means eating chincha-gulachi aamti (tamarind and jaggery based lentils) at least thrice a week. We have tongues that jiggle at the mere thought of tamarind. I love my chaat (Indian street food) a little heavy on the sonth or meethi chutney made from dates and tamarind. When …
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