Finding fresh herbs in the suburbs may have become easier than before, but supply continues to be unreliable. So, when one does discover an innocent pack of very perky looking oregano, one brings it home immediately. I made this bread several months ago, but I remember exactly how excited I was when I found the …
[ Continue Reading... ]
Every Thursday, when the family would fast for the family deity, my great grandma would make naralachi vadi or coconut fudge squares for prasad or the offering to god. She would labor over a panful of freshly grated coconuts, often plucked from the tree in the backyard, stirring in clotted cream, milk and sugar and …
[ Continue Reading... ]
The market is flooded with color (who needed Holi and its painful issues with water and chemical color?). There are greens in a zillion shades, cooling the eye in the infernal heat, and there are these bright yellows and reds that can pick your mood. Just the sight of a vegetable cart filled to the …
[ Continue Reading... ]
When my brother and I decided to start our recipe video channel, we were greatly influenced by food shows from abroad–the extreme close ups showing off the colors and textures of the food, the perspective into which an episode or recipe was placed. Back home, food shows were (and in most part, still are) highly …
[ Continue Reading... ]It’s been a while since I posted a recipe video. A few days ago, we finally got down to shooting a casual one as we cooked up an evening snack. Calzones. Folded pizzas. Take a look! This simple dish is quickly becoming the family’s favorite for a lazy Sunday brunch because it’s a nice alternative …
[ Continue Reading... ]
It’s been breads, breads, and breads for a while now. Let me start with the highlights: 1. I did a feature for BBC Good Food India–the March issue carries six of my favorite bread recipes (focaccia, multigrain loaf, Nutella pull-apart rolls, dinner rolls, everyday white loaf, and pita) and a small article on the science …
[ Continue Reading... ]
Avanee likes cookies, and thankfully, she is equally excited about savory crackers. I try to bake them as often as I can because then I am at peace in the knowledge that the kid is downing stuff made at home–stuff that is made without ingredients that sound like they came out of the school’s chemistry …
[ Continue Reading... ]
