A labour of love for both food and my first love – writing. My cookbook is launching in just a few days on April 19th through Rockridge Press Berkley California. Each of the recipes I have put into the book are special and each one has a small story attached. I hope the book … Continue reading It’s finally here!! My Cookbook!
You know how the saying goes- a rose by any other name… Well nowhere is it more true than with the Sorpotel. Amongst the various sub sects of the Indian Catholic community, the versions- East Indian Sorpotel, Goan Sorpotel and Manglorean Sorpotel make absolutely no difference to the deliciousness of this celebration of offal. My … Continue reading Pork Sorpotel- The East Indian Way
Malpuas are a delicacy synonymous with the Muslim community of India and found along most street corners during Ramadaan. They are delicious, extremely rich crepes that are deep fried and eaten warm. Sometimes with a healthy dollop of even more ghee (clarified butter) or with dried fruits, sweetened cream or sheera (a thick semolina based … Continue reading Flying Malpuas, a must-see video of the making of this sweet treat on the street!
If your travels ever take you to the South Indian state of Kerala, or what is popularly called “God’s Own Country,” it won’t be too long before you get acquainted with the delicious cabbage thoran. Mildly spiced and brightly colored, cabbage thoran is one of those dishes that retains the delicate taste of … Continue reading Cabbage Thoran- simple, healthy dish from Kerala
It’s wrong to love a dish so much. But the heart wants what it wants—in this case, a big helping (or two) of biryani. Packed with all the things I love- meat, potatoes, rice, and spices, it is one of the heartiest meals I can think of. There are many varieties of this dish, which was … Continue reading Lamb biryani, Bombay style!
It’s the dish the Portuguese left us with hundreds of years ago and adorns tables in Catholic homes over feast days and lazy Sundays. The ‘Vin’ part of the dish is derived from the Portuguese for wine or wine vinegar and the ‘aloo’ translates as garlic. These are the primary ingredients that go … Continue reading Pork Vindaloo, a must-have recipe.
Diwali is just around the corner. The perfect excuse to rustle up some very addictive Poha Chivda. Not that I need much of a reason. “It’s Sunday” also works. For all those new to Indian food, Poha is de-husked rice which is beaten into flat flakes. It’s extremely light and forms an integral … Continue reading Poha Chivda- A Diwali favourite