It's winter. And winter means warm, comforting bowls of healthy goodness. But healthy needn't be tasteless. And soups needn't be one dimensional.....Read More
I loved every bit of this dish, and it was so darn easy to put together. Not to mention super duper quick, warm (perfect for the weather), healthy, vegan, glutenfree and delicious!Read More
My first memories of eating lemon rice are from our days in Bangalore, India. Not being a big rice eater in those days, I always marvelled how a subtle lemony rice always managed to get my attention. And for good reason. For this quick & simple dish has a few ingredients, but bursting flavours that need no accompaniments whatsoever. Of course, a little pickle on the side never hurts though!Read More
Summer is all about cool drinks. From bubbles to lemonades, everyone brings out their A game to create their own versions of the best thirst-quenching, throat soothing, ice crackling jugs of flavour. Summer is also about outdoor activities, public spaces, and germs. Lots of germs. So for this recipe, I decided to fuse the ever popular Indian Nimbu Pani (sweet & salty lemonade) with a touch of health. After all, what could be better than having your lemonade and drinking health too ;)Read More
I love cardamom coffee. In my mind it's the cousin to the Indian staple masala chai, and since I love all things spice, definitely a favourite in our household for those grey winter mornings. But, summer is a different story. While I still need my early morning cuppa joe, I rarely ever feel for the hot steam during those sultry months. The answer? These cooling coffee flavoured popsicles with hint of cardamom and creaminess from condensed milk! Think a frozen iced latte, only yummier.Read More
My earliest memories of chai are not of drinking it, but dunking in it. As a child, we weren’t allowed to indulge in this adult-only staple of most Indian households. However, when our parents felt generous, we did get to occasionally dip our biscuits in their morning cuppa. Or even let a couple of almonds soak at the bottom, while they read those boring newspapers, only to have the nuts warm and chai-spice blanched by the time they got through their cups. We had a system, I used mom’s cup and my brother got dads’. And such days were special. For not only were we allowed a taste of tradition, but also got to sit beside them, like adults, in this morning routine – a routine we often considered so secret that we were convinced it was this very time all discussions barred from our tiny ears took place. It was when the parents plotted our punishments, reviewed our school performances, criticized those friends they didn’t approve of, and in our case, contemplated if we should be sent to boarding school. And here we were, dunking our Parle-G biscuits in their tea, getting an opportunity to eavesdrop. Oh, bliss.Read More
This all-natural indian-style chutney made with fresh beets, raisins, tamarind and spices is a deliciously balanced sweet & spicy condiment on crackers, breads, dosas, idlis or even eggs!
For a recent event, I served this chutney with kale paniyarams (pan fried semolina cakes - pics below) and the guests licked off every last bit. Truly versatile, and fast becoming a must-have condiment in my kitchen.Read More
“As winter creeps up
We snuggle and hide,
From that frosty cold
That does indeed bite.
A warm meal
Makes us drool and dream,
A steamy sinful stew
With dollops of cream.
A movie and a blanket
A loving kiss,
Comfort for that hunger
That’s one granted wish.
And with a stomach full
We in happiness sway,
Winter isn’t that bad
When summer is on it’s way..”Read More
"Born in India, plated in Thailand
This dish of vision, is anything but bland,
With spices few, but herbs fresh in season
The look itself will make you lose all reason!
Healthy like hell, with a natural crisp
Chili & spices, do that tingle on your lips,
Roll em up, and sink your teeth
This guilt-free dinner can stand up to meat!"Read More
"The feeling of holiday, slow ripples in a boat
That warm summer day, fishermen at work,
Lunch beckons, just as the catch comes in
So fresh, the fish almost seem to smirk!
Spiced & roasted, ready in minutes ten
Flaky goodness, the devours the best of you,
Ah, if only day we ate this well everyday
A fish, a boat & a wide ocean blue!"Read More
"I went far out, in search of vegetables fresh
And came across this farm, where I could've gone insane!
Beets & lettuce, fresh cauliflowers off the ground
Oh my! My excitement remained no bounds.
I set out to chop, sizzle and prepare
A meal that said seasonal, flavorful and rare...
Out came this wonderful soup, chilled to the core
Grapes and Gobi? Yes sir, I present you no bore!"Read More
KYC [Kay. Vai. See] - Know.Your.Client. A common phrase in the Investment Banking world that refers to knowing detailed information about who you do business with. In our world, it is simply knowing who stirred the curry.
Last week, we launched the 29. KYC Dinner Series. A series of dinners focussed on learning, interacting, collaborating, sharing and of course...eating. Our first dinner was held with our favorites - the ever creative team at West Elm Market in Dumbo, Brooklyn - a spot that all food, condiments or table/dining ware fanatics like myself must must check out! Warning : it's hard to leave the store empty handed.Read More
It's been a while since I wrote about an event. I must be busy.
Someone asked me today whether my events are getting easier [and better] as I host more and more of them. It got me thinking about my first popup just a year ago. And boy (if I may say so myself), have I improved. From struggling to fill 10 seats, to 20 spots going off in a flash within 48 hours, I am inclined to think I must be doing something right. And learning. Still learning.Read More
"Herbs" Dal meant nothing to me till a few months ago, when I made a simple spinach lentil curry and my husband says "Oh, this reminds me of our Herbs Dal". Being of South African Indian origin, my husband's foodie language is sometimes just as confusing as their mixed culture, so I decided to dig deeper. I discovered that Indians households in SA make a version of spinach lentils with a bunch of mixed greens & sour leaves. I couldn't exactly find all the 'herbs' they used, so decided to make my version with a few favourite seasonal greens.Read More
When I served this at one of my events, I really didn't expect for people to ask me the recipe. Had the plain ol' cucumber salad cut un-laboriously for every childhood meal, suddenly become mainstream? Or was it that in an effort to appreciate complicated food, one had forgotten how simplicity tastes? Either way, I couldn't help but remember those summer days when mum used to serve this alongside a Rajma (kidney bean curry) Chawal night, and we always tried not to look at it (as though it would magically disappear!) - not that we didn't like it, but as kids, who wanted to have anything green!Read More
Did you know beetroot leaves are edible? Yes sir! The young ones can be eaten raw, and as they get older it is advisable to cook/sauté them as you would do with spinach. Packed with vitamins and other nutrients, 1 medium beetroot – leaf, stalk & root et all helps boost immunity, fight infections, lower blood pressure and increase red blood cells. Aren’t those enough reasons to add it to your next meal?
And if you cook it like I did, you won’t care how healthy it is. You’ll just want more.Read More
“A desi breakfast staple, goes mainstream this spring,
With asparagus for an oomph, I create this seasonal fling.
Humble and easy, this flattened cousin of rice,
Is ready in minutes, and bears nearly no vice.
Cook up for a weeknight, oh you’ll do so on repeat,
After you taste the magic, once you sit down to eat..”Read More
The idea was born, the time came, and just as quickly, it was all over. But not for nothing.
Two months of hard work paid off last night, when 29. hosted it's first ever Supperclub dinner inside the West Elm Chelsea home-store in New York! 15 guests were treated to, apart from my non-stop banter, a tasting menu inspired by Indian cuisine. The story behind it all? What is 'home' to me. Oh, and if it's not already hard enough playing host + chef, I was also trying to be the event photographer!Read More
Ever since I can remember, I have disliked persimmons. What a way to start a recipe right? I know.
It's the classic tale of something I used to love as a child, probably overdosed on one season, and swore never to touch it again. It's amazing how memories remain embedded in your brain, enough to not want to taste that fruit/dish again, even though over time you forget why you disliked it in the first place. Such has been my relationship with this bright peach fruit - one of mysterious aversion.Read More
“Farro is nutty, Farro loves spice,
It is my solution, To something other than rice.
Cooks in minutes, And blends in well,
Be it soup or curry, Or a bake so swell.
With a grainy bite, And a fragrance mellow,
I now turn everything, Into a version A-la-farro…”Read More