“What are they?” asked the British lady standing right next to me in the Asian grocery store.
“It’s curry leaves,” I replied.
“Oh! So curry powder is made from these leaves then?” … [read more]
From Monsoon Spice
“When you are old and grey and full of sleep,
And nodding by the fire, take down this book,
And slowly read, and dream of the soft look
Your eyes had once, and of their shadows deep;…”
William Butler Yeats
The voice of our lecturer from our College still rings in my ears as he recites this poem … [read more]
From Sunita’s World
Sometimes the simplest recipes are the most difficult to make. Think of that perfect omelet or the hollandaise you’re stirring gently over the double boiler. Thomas Keller spent two years trying to make the perfect hollandaise sauce. For me, the recipe I always practiced, other than risotto, was kimchi fried rice … [read more]
I can remember the long summer holidays spent at the country house of my grandparents. Carefree days, warm nights filled with odours of fruit and flowers, of the cakes that Grandma was making, and the colorful jam jars that were filling the cellar. Scents have always been for me a way to call back memories, wonderful experiences, unforgettable days of that time … [read more]
From Salted Lemons
There is a certain sound in the air. Have you heard it? It’s a happy sound. I think you know what it is. It is the change of seasons. There has been a subtle shift in the atmosphere here. A slight changing of the angle of light and an indefinable quality ringing through the air … [read more]
Growing up in Brooklyn there were always two reliable takeout options: pizza and Chinese. While you can still get an awesome slice of pizza, some of the best, least expensive and most convenient pies come from my own kitchen. The same now holds true for Chinese food … [read more]
From In Jennie’s Kitchen
Kheer or milchreis, riz au lait, arroz de leite, budino di riso, arroz con dulce or just rice pudding. Whatever you may call it, fact is almost every country has their own particular version of this creamy, dreamy, sweet rice dessert.
The North Indian type, kheer has accompanied me since my childhood. My nani, my aunts and my mother each had their own particular way of making kheer and each one was a tad different – almost like their own signature dish … [read more]
I am Pancake Woman.
I love all manner of pancakes, both sweet and savory, stacked short or tall. I’ll take them as small as silver dollars or as big as dinner plates; made with buckwheat, corn and potatoes; filled with fruits, nuts and chocolates; topped with whipping cream or sour cream; and baked, griddled, steamed or fried … [read more]
From Tangled Noodle