Burnt Sugar & Cardamom Pot De Creme

(continued) Chapter 5: New York (2012 - 2018)

Sometimes, it’s hard to hit the brakes on your pace of life…

It was summer 2015, my business was at it’s peak, we were traveling a ton, we felt quite settled, and we were happy. Despite all this, NYC never really felt like home. People say NYC gives implants a 2 year grace period - once you’ve been there for 2 years, either you can never leave, or it was not meant to be. We had already been there close to 4 years, so we realised we somehow fell in the second category. We often contemplated moving, and discussed where we would go - would it be back to Hong Kong (as we very much loved it), or would we gamble with a new destination like London. But moving isn’t easy, and it almost always needs a catalyst. A catalyst were graciously given as I fell pregnant in late 2015.

We knew we always wanted kid(s), but having never grown up around many babies, I didn’t quite knew what it entailed. Plus, the thought of doing it without my mum was, to say the least, excruciating. But we were excited of welcoming a new family member - I hosted almost all the way through my pregnancy, and told my guests that I would be back to hosting 2-3 months postpartum. And as for being a parent, I was petrified of a lot of things but very confident that, if anything, I would nail the ability to feed my child.

Wrong on both counts.

Our daughter was born in June 2016. It was a lot of unknowns. A lot of trials and errors. And a lot of self revelations. The biggest being that I was not as patient a person as I had always thought of myself to be. And while I always knew I was a type A personality, I didn’t know the extent of it till after becoming a parent! Feeding a toddler has it’s challenges, and I suddenly found my culinary skills being tossed to the ground. It also took me 7 months to get back to hosting, and when I did, I burnt out in 3 months - hosting till late + barely sleeping to make it for the morning feed was a killer combination - not in a good way. It also suddenly became clear that we appreciated being around family, and wanted our daughter to grow up knowing her cousins and extended family - the push we needed to make our move a reality in the near future.

It was not all rosy, but it was eye opening.

I learnt that rejected food doesn’t make me a bad cook, or being able to finally get out for a ‘morning run’ at 2pm isn’t necessarily a downer. That date nights are so much more incredible when few and far apart, and planning a schedule only to have it out the window first thing in the morning is OK. That sometimes not having control is actually relaxing, and there is nothing perfect about any parent. That it is ok to slow down sometimes….

After summer 2017, I reduced the frequency of my supperclubs and vowed to balance work and parenting. I needed both to have their corners, but both to remain fun. The next year flew by, and by summer 2018, we were deep in discussions about moving. That was our last summer in NYC.

Closing this chapter of our life today with a dessert recipe that I often call bittersweet - quite literally as I discovered it accidentally when I burnt my caramel and it turned slightly bitter, and figuratively as I served it on my very first and last supperclub in NYC. And very much like parenting, it is the mistake and the measured in it, that make it just right.

And those tiny hands you see in the last pic, that are not so tiny anymore, are of that very baby girl who taught me to slow down…

Ingredients

1 cup heavy cream

1 1/2 cups whole milk + 2 tbsp

1 tbsp custard powder or corn starch

1/2 cup brown sugar to caramelise + 4-5 tbsp more

5-6 pods of cardamom, slightly crushed

4 egg yolks

1/2 tsp chai masala (optional)

Method

Grease a small non stick tray and keep aside. Add 1/2 cup sugar to a non stick pan and slowly heat so the sugar starts to melt. Do not stir it, and let it melt completely. Swirl it around once to see if all the crystals have melted. Increase the heat very slightly, and wait for the sugar to start caramelising (bubbling). Let it go for a few secs after the bubbles appear (this will burn the sugar just a little- you can smell the slightly burning smell!) and immediately turn off the heat. Pour it into the greased pan and let it cool completely (please be super careful pouring hot melted sugar out as it can cause major burns). Once cooled, break the crystals, with the back of spoon or a rolling pin, and store in an airtight container.

Dissolve the custard powder/corn starch in 2 tbsp milk & keep aside.

Beat the egg yolks with a pinch of salt in a large bowl, and keep aside.

In a deep bottomed pot, mix the milk, cream, cardamom, chai masala (if using) and the remaining sugar and bring to a simmer on medium heat. Don’t let it boil, and stir at regular intervals. Turn off heat and cool slightly. Once cooled, pour mixture slowly over the egg yolks, stirring constantly. Mix well, and return the mixture to the pot.

Now comes the laborious part, but trust me, it’s totally worth the effort! Heat the mixture on low heat, stirring constantly, till it begins to thicken. Do not increase the heat or stop stirring, otherwise the egg yolks can curdle, leaving you with a custard scramble. It should take about 10-12 minutes for the mixture to start thickening. Now slowly add the custard powder mixture, and continue to stir for another 2-3 minutes. The mixture will thicken even further and start to resemble a flowy custard. Do not overcook.

Transfer to small ramekins or dessert pots and chill overnight. Serve with a dollop of whipped cream, crushed biscuits or pomegranate seeds!

Polenta Upma with Chili Prawns

(continued) Chapter 5: New York (2012 - 2018)

Things always happen for a reason.

A motto I live & swear by. Every little incident in our life works itself up to a moment that’s just supposed to be.

In summer of 2014, we took a road trip on the western part of Canada. We had initially planned on going to South America or Japan, but visas and other complications had resulted in us looking at something closer to home, with easier logistics. Since Canada wasn’t out first choice of destination, we had been a little laid back in our research (which, for those who know us, is very unlike us!). We had seen a bit of the US and (ignorantly) felt it’ll be similar. But hey, the best experiences are the ones that are undesigned.

The trip did not disappoint, and every turn took us by surprise. From the scenery and hiking, to the people, and all the Airbnb’s we booked, everything was beyond expectation. Everyone was so helpful that at first we were anxious - I mean why did the young fella at the gas station offer to take our credit card in to the shop to try and swipe it, when it continuously refused to work at the pump. Turns out, he thought we could use a hand. We would never do that in NYC.

It was the first time we used Airbnb - little did I know then what a significant part of me it’ll become in the future. One such last minute reservation was at a quaint apartment in Canmore, near Banff. Since we hadn’t done much planning, we were booking as we traveled. Being summer, there was not much left near Banff, and we could only find a private room at this accommodation. Skeptical at first since there were few reviews, we decided to go ahead and book. The owner was meant to be there during our stay, but last minute he decided to go spend time with family, and wrote to us apologising that he won’t be there to greet us. We could have his entire place. Another surprise!

His place was beautiful. From thoughtful touches and a balcony that overlooked foxes and deer, to a running trail nearby which ran through fields (and we later found out, through an area of bears!), it was a relaxing last leg of our journey. One of the nights, we decided to stay in and cook. I messaged the owner asking if it was ok to use the kitchen, and if he had any basic spices/condiments I could use. He sent back just a smiley face. And followed a few minutes later with a note “Open the door next to the kitchen counter”. So I did. What lay beyond was a chef’s dream come true! A walk in wardrobe of spices, sauces, legumes and everything else you’d ever need under the sun to cook. I was a kid in a candy shop. How lucky did we get!

We cranked up the music, opened a few bottles of wine, and had the best meal + evening of our lives. My husband and I still think back on that evening with such fondness. A meal that was unplanned, but so memorable. A stay that was unplanned, but we wouldn’t trade it for any other. A trip that was so unplanned, but is on top of our adventures now.

Till date, we still refer to that meal as “Let’s cook the Canmore dinner!”

Today I share the no-recipe recipe of the dish I cooked that night - Polenta Upma with Chili Prawns - and remind you that one day you will look back at the most insignificant moments of your life, and be in awe of how clearly you remember them. Because, they were just meant to be.

(The dish itself is inspired by the famous “shrimp and grits” - a popular Southern American dish. As I love to do, I have added an Indian twist to it by cooking Polenta like ‘Upma’ which is a breakfast dish in Southern Indian usually made with Semolina, and served it up with some quick fiery prawns/shrimps)

Ingredients

For the Upma

1/2 cup Polenta

2 cups water

1/2 cup veggies of choice, finely chopped (I used carrots, red & green pepper and peas)

1/4 onion, finely chopped

1 tsp grated ginger

5-6 curry leaves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of hing or asafoetida

1/4 tsp paprika

1/4 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp olive oil

Salt to taste

For the Prawns

200 g prawns, cleaned and de veined

2 tbsp butter

3-4 green chilies, finely chopped

1 small tomato, finely chopped

2 cloves of garlic, minced

2 tbsp fresh coriander, finely chopped

1/2 tsp paprika or red chili powder

Salt & pepper to taste

Others

Avocado, chopped in cubes

Sour cream

Method

Make the Upma

Heat oil in a non stick pan. Add the cumin and mustards seeds and let them pop. Once hot, add the ginger and curry leaves, and saute for a quick minute. Add the onions, with a little salt, and let them get translucent. Then add all the veggies + dry spices, mix well and cook for a 3-5 minutes. Add water, and bring to a boil. Once boiling, add a bit more salt (to salt the polenta properly) and then slowly add the polenta, stirring continuously so no lumps are formed. Continue stirring till the polenta stops sinking to the bottom. Reduce heat to low, and cook covered for approximately 20 minutes. Keep stirring the polenta every 6-8 minutes to avoid clumping. Add a bit more water if it looks too thick. Remove from heat once it looks creamy (a little lile porridge), but can still be poured out of the pan.

Grease a baking dish and pour the polenta out. Chill for 20-30 minutes. Cut into 2 “ discs or little squares and keep aside (You can skip this step and simply eat it warm with the prawns too. This step if more for plating, and works well when you are serving it as an appetizer)

Make the Prawns

Marinate the prawns for 10-15 minutes in all the ingredients, except the tomatoes and butter. Heat a non stick pan and add butter. Brown a little, and then add tomatoes. Let the tomatoes soften a bit, and then stir in the prawns. Cook on high heat, stirring constantly till the prawns turn pink and begin to brown a little.

Serve hot atop the polenta cakes with some avocado and sour cream!

Green Beans Sabji & Hummus Bruschetta [Vegan]

(continued) Chapter 5: New York (2012 - 2018)

As you can tell, I am a storyteller.

And my cheffing business created endless stories. That of a couple who met over a dinner and later told me about their engagement, and that of the chef who hired me for an event but disappeared without paying me, or of the time a (jet lagged) dinner guest fell asleep on my couch…But the one that I love telling the most is about a challenge.

Around late 2014, during my 2nd year as a dining experience host, there was a particular lady guest who wrote to me continuously for a few weeks, saying she had heard a lot about my supperclubs, her friends had been and loved it, and she had been wanting to try. However, she had a problem- she hated Indian food, and wasn’t quite sure if she should book. Baffled me. But I admired her honesty and keenness to try something out of her comfort zone. I had advised her that whilst I couldn’t promise the meal won’t have predominant Indian flavours, I could guarantee that it would be nothing like a regular Indian restaurant meal. In fact, that it was a modern take on the cuisine in the form of a tasting menu, and was meant to appeal to those who were apprehensive. I also offered that I would give her a refund shall she absolutely hate it. And left it at that. Two weeks later, a lady turned up at one of my dinners, and said she had written to me a few times - oh gosh, HER! My nerves wavered a bit. If she was indeed coming, I would’ve liked a warning (most folks who booked were strangers and I rarely knew who would turn up at my table on a particular night) so I could customise the menu. The chef in me gave a cry, but the host in me stood strong. I ran my show as per normal, hoping she wouldn’t gag or run out. Instead, I was delighted that she actually enjoyed herself. She did, however, make a passing mention that she hated green beans, and glad the meal didn’t contain any. I was both relieved and proud after the dinner. It was a brimming clean up session after with a fair few glasses of wine! Those moments after a supperclub were always full of reflection, calm & gratification. I used to absolutely love that ‘dinner-after’ feeling.

A few months later, I got another message from the same lady. She wanted to come back. And this time bring along some friends including her new fiancee. She was a convert- hurrah! The accomplishment I felt cannot be expressed in words. But I had a challenge on hand - to bean or not to bean. I crafted up a menu, greeted her and her friends and set about plating. The night flew by as swiftly as the wine, and as my regular tradition, I spent the last course on the table with the guests, asking their favourite course from the menu. When it came to her, she said, “The last one! the flavour was something I’ve never eaten before and it worked so well with the sticky rice”. I laughed and stood up. I then revealed, “That was a green bean korma…..”. She bowed, as she had promised she would for anyone who could ever make her like green beans. It was a night that ended in many laughs.

I have told this story many a times during my dinners. I love it. Not because it makes me proud, but it re-asserts that what I tell everyone - don’t be afraid to try new things, because you won’t know when life and flavours surprise you.

And although I don’t have that korma recipe today, I do have another with green beans. I hope that lady, wherever she is, will come across this and give it a try. To everyone else, go try something out of your comfort zone today. And fingers crossed there won’t be a chef lurking around ready to fool your taste buds!

Ingredients

For the beans sabji

2 cups green beans, sliced thin

1 medium potato, peeled and diced (optional)

1 small onion, finely chopped

1 small tomato, finely chopped

1/2 tsp cumin seeds

1/2 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp coriander powder

1/4 tsp red chili powder

4 tbsp olive oil

Salt to taste

For the Hummus

1 can of cannelloni beans, drained

2 cloves of garlic

1/2 tsp garam masala powder

1/2 tsp paprika

3 tbsp olive oil

Salt & pepper to taste

Others

Crostini or a good baguette, cut into thin slices

Method

Make the sabji

Heat oil in a non stick pan. Add cumin seeds and wait for them to splutter. Add onions + a little salt, and cook till they soften and start to look translucent. Add tomatoes + all remaining dry spices. Mix well and cook covered till tomatoes are tender and oil begins to separate from the edges. Now add the beans and potatoes, and cover and cook on low-medium heat. Let the beans get a little tender and the potatoes to cook through- will depend on the quality of your potatoes, but approx 10-12 minutes. Remove cover, turn heat to high, and dry any excess liquid. Remove from heat and keep aside.

Make the hummus
Heat oil in a pan. Add the garlic and cook till it browns. Now add the cannelloni beans + all spices and cook on high heat till the beans brown a bit. Cool and blend smooth in a blender. Add a little oil to make smooth if the hummus seems too dry.

Put it together

Spread a little hummus on each crostini or baguette (if serving immediately, toast the baguette a bit). Top with some green beans sabji, and garnish with crushed pistachios. A crowd pleasing vegan appetizer thats so creamy and flavourful!

Indian South African Bunny Chow

(continued) Chapter 4: Hong Kong (2009-2012)

No bunnies were hurt during the creation of this recipe. Only waistlines were expanded.

By now, you are half way through my life, and know a bit about my journey. You must have also realised that this Hong Kong chapter has little to do with local food or inspirations, and more about the adopted in-law country. In truth, I ate a ton of local food during this time, but experimented with little. Hong Kong was a mentally, professionally and personally heavy (yet lovable!) time, and I was focussed on re-creating myself after the biggest blow life had thrown me. In typical Hong Kong style, we worked late, ate out a lot, and explored the amazing hikes in and around the city. It helped me heal.

In 2011 we got married. We had - not 1, not 2, but 3 weddings. How did I survive it you ask? Well, our mantra was to worry less about the details (as the family would do that for us regardless) and more about who we surround ourselves with. We had a big fat Indian wedding, a big fat South African reception and a registration party in Hong Kong. With fewer formalities and more loved ones, they were all perfect and heaps of fun - at least for us. I told you I was the rebel in the family!

When we arrived in South Africa in March 2011 (my 2nd trip ever), I was determined to make this one a positively memorable one….and stay away from beer ;). My husbands’ cousin was taking us out for lunch the day before the reception, and he mentioned Bunny Chow. Bunny what! OMG I squealed, “I would NEVER eat a cute little bunny”. Laughter. So I learnt through my ignorance that Bunny Chow involves no bunnies, and in fact, originated as a vegetarian meal amongst the Indian community in Durban. After all the ‘shaadi ka khana (wedding cuisine) in India, I was so very happy to try something different for a change.

Back in the day, when land workers immigrated to South Africa, they needed an easy way to carry their lunch to the fields. Their wives wondered how to provide them a filling, nutritious meal that would consist of familiar Indian curry-based home food, but yet be easy to pack and eat in the open without utensils. Indians are known to be creative in times of need - ’jugaad’ as we call it - that loosely translates into ‘makeshift’. Thus came the idea to the wives club - they hollowed out big loaves of bread, and used that as a bowl to pack the curry in. When the farmers opened their lunch, not only did they not need additional bowls, but the curry soaked through the bread wonderfully and made for a delicious, satisfying lunch. Originally, this was done with vegetarian curries like beans and potatoes, but over time has been adapted to include the more of the favourites like chicken and mutton curries.

Durban definitely does Bunny Chow the best - thanks to the big Indian community. So the cousins and us headed towards a locally Indian market, made our way through the spice and fish shops, and landed up in a tiny hole in the wall that boasted the “Best Bunny in Town!”. I was skeptical at first - I mean how many eateries claim to do ‘the best’ of something worldwide! But, I was not disappointed. I ordered a chicken version and asked for it to be mild (given my experience of South African spice levels!) - it was still hot, but soooo delicious that I just couldn’t stop eating it. We laughed about having to alter my reception dress for the next day. That moment was life changing in many ways - I discovered that bread does go well with curry (something I always ridiculed the husband for!), that I could tolerate more spice in things that were too good to stop eating, and that there is yet another Indian South African foodie gem that I had to try making at home.

Several years after, I still continue to make mini versions of that Bunny Chow at home, with a variety of fillings. Our favourite veg version has been this one, with chickpeas, that I share with you today.

Also, true to its claim, that little stall in Durban’s Indian market is the best Bunny I’ve ever had… till today.

Ingredients

For the chickpeas

2 cups chickpeas, boiled

2 large plum tomatoes, finely chopped or blended to a paste

1 medium onion, finely chopped

1 green chili, sliced lengthwise

2 tsp ginger garlic paste

1 medium courgette (zucchini), diced (optional)

1 tsp cumin seeds

1 tsp cumin powder

½ tsp turmeric powder

2 tbsp coriander powder

1 tsp garam masala

1 tbsp South African Indian masala (optional). Can be replaced with 1 tsp red chili powder

6 tbsp light olive oil (or more, let’s not get skimpy here!)

Salt to taste

For the raita (yogurt dip)

1/2 cup full fat yogurt

1/4 cup sour cream (optional)

1 small carrot, grated

1 small green chili, finely chopped

Some fresh coriander, finely chopped

1/4 tsp cumin powder

Salt to taste

Others

8-10 buns or dinner rolls

Method

Make the chickpeas: Heat oil in a non-stick pan. Add green chili, cumin seeds and ginger garlic paste and cook for a few minutes till the seeds start to splutter. Add onions and sauté on medium flame till the onions turn brown. Now add the tomatoes, along with all the dry spices. Cover on medium flame and cook till tomatoes turn tender and can be crushed with the back of a spoon. If using blended tomatoes, the raw taste should disappear and oil should start to separate from the edges (around 8-10 minutes).

Stir in the chickpeas and courgette, and cover and cook on medium flame for 10-12 minutes so the chickpeas absorb the flavours and the courgette is tender. Open cover, mix well and let it simmer for a few minutes to dry any excess liquid. We want the gravy to be thick and not runny. Garnish with fresh coriander and keep aside.

(For non-veg version, replace with chicken/mutton – add instead of chickpeas and cook for a little longer)

Make the yogurt: Beat the yogurt till there are no lumps, Mix all the ingredients for the raita, and keep aside.

Put it all together: Cut the top off your bread rolls. Scoop out the centre, making sure it doesn’t become hollow at the bottom, and create a bread bowl. Add the chickpeas into the bread bowl, top with some carrot raita and serve immediately. As with most of my recipes, skip the cutlery, and simply dive in with your hands.

Chocolate Cherry Brownie Pudding

(continued) Chapter 3: Singapore (2000-2007 / 2008 - 2009)

[Trigger alert- heavy content]

Everything happens for a reason. Even though you don’t see it in that moment.

In Sep 2007, I switched jobs and moved briefly to Hong Kong to be closer to the boyfriend. It was one of the boldest things I’ve done, since I had no idea where that relationship was going yet. In Dec 2007, after fully recovering from the accident (yes, it took a while!), my mum visited Hong Kong. I couldn’t wait for her to meet the boy. I was nervous, but the meeting couldn’t have gone better. We picked a seaside restaurant, ordered loaded nachos, dug in with our hands, and laughed so much. I was overjoyed.

One evening I asked my mum, “How do you know if someone is the one”. And she replied. “You never do really. The only thing you can do is test them in good and bad times. Good times are a ton and easy to test. It’s the tough times that are harder to find.” Little did she know that in a few weeks, she would prove her own statement wrong.

Jan 12, 2008. I can never forget the day. We had our first big couple fight. There was anger on both sides, and we’d planned to meet at a cafe at 4pm to talk it out. In retrospect, it wasn’t a big deal at all. We also had a pizza dinner + movie booked with some friends after. We met, chatted, and life seemed normal again. Pizza was delicious, and with a full belly we got on to the famous Hong Kong city tram for a little ride before the movie. 7pm, my phone rang. I glanced at my phone - it was mum. It was noisy, but I excitedly picked up and said “Guess where I am mummy!”. Silence. Dad spoke. I sensed something wasn’t right the minute I heard his voice on mums mobile. “Oh hi” I’d said “kya ho raha hai “ (what’s happening?). His voice was broken and barely audible. I only heard words “Shuchi…….mummy……robbery……murder”.

I must’ve collapsed because I don’t remember the next few hours. Or the next few weeks or months after that phone call. In a single instant, my entire life - our entire lives- had been turned upside down. In an instant a lot had been taken away. In an instant, I was numb.

I rushed to India with my brother, wishing every minute I would wake up to a dream. I can’t sum up the days or weeks that followed in any number of sentences, but I only remember I tried very hard to make sense of it all. I simply couldn’t. This is stuff you read in the news, it’s not real. It doesn’t happen to real families. Ah, but it does. The rest of 2008 is a complete blur. And all I remember now of those days are the people who were by my side.

My mum was a good person, the glue of the family, a simple & kind heart, an artist, the best cook, the queen of rescue recipes. She could’ve done much more in life, but decided to put family first. I concluded (after many years of the incident) that perhaps this was the challenge, the tough times, she needed me to test, in order to create my own family. Cruel.

I don’t talk about this. Ever. So it has been tough to pen it down. And as I relive that pain, I couldn’t think of a better recipe to commemorate her than one that is something sweet, and born out of disaster. An ungreased brownie pan, several broken brownies, and an accidental custard led me to create this ‘rescue’ pudding.

Take a bite. Hope it helps you see reason during the trying times in your life.

Ingredients

For the brownies

180 g semisweet dark chocolate, broken into pieces

100 g milk chocolate, broken into pieces

2 tablespoons unsweetened cocoa powder

110 g unsalted butter

3 eggs

3/4 cup brown sugar

1/4 teaspoon salt

Dash of vanilla essence

3/4 cup whole wheat flour (Indian atta)

1 cup fresh ripe cherries, pitted and cut into pieces

For the cardamom milk creme

1.5 cups + 2 tablespoons whole milk

2 tablespoons condensed milk

3 green cardamoms, crushed

1 tablespoon corn starch or plain custard powder

Sugar to taste

Method

Make the brownies

(This is my classic brownie recipe, with a few substitutions - fresh seasonal juicy cherries in place of nuts/chocolate chips and healthier wholewheat flour (commonly known as Atta in India) instead of all purpose white flour)

Sift together the flour and salt and keep aside.

Preheat the oven to 350F / 180 C, and grease a brownie pan or mini muffin pan and keep aside. 

Melt together both the chocolates and butter on a water bath (i.e. in a pot placed over another pot of simmering water) till smooth. Mix in the cocoa powder & sugar, and mix well. Let the mixture cool a bit. Once cooled, add the eggs one at a time, beating well after each addition. The mixture will begin to thicken and start to come together. Stir in the vanilla essence and finally add the flour + salt mixture. Mix just enough to incorporate the flour into the batter. Finally add the cherries, reserving some to sprinkle on top. 

Bake the brownies for 20-25 minutes, till a toothpick comes out almost clean, with little bits of cooked batter sticking to it. Unlike cake, if you wait for the toothpick to come out completely clean, the centre will overcook and dry out. Also, if you are using a mini muffin pan, they'll bake much quicker (under 20 minutes), so keep an eye (and nose!) out for them. You definitely do not want to over bake these - a brownie is only as good as it's fudgy centre! However, if you do over bake them, rest assured that this pudding will cover that flaw.

Once baked, cool the brownies to room temperature. These can be stored in airtight container for a week in cool weather. In summer, I'd store them in the fridge after 1-2 days.

Make the cardamom milk creme

In a deep pot, bring 1.5 cups of milk + condensed milk + cardamom to a simmer. Mix the corn starch or custard powder in 2 tbsp milk, and slowly add to the simmering milk. The mixture will begin to thicken. Reduce the heat to a low simmer, and let the milk thicken to half its initial volume. Discard the cardamom skins, adjust sugar, and pour the syrup in mini dessert cups, filling about 1/3rd. Reserve some for the top of the puddings. Refrigerate the cups to chill - the creme will thicken further.

When ready to eat, warm the brownies a little and crush them on top of the cardamom creme. Add more syrup on top. Enjoy the hot and cold, cherry, chocolate and cardamom, do a wonderful dance in your mouth!

Curried Palak (Spinach) Pistachio Pasta

(continued) Chapter 3: Singapore (2000-2007 / 2008 - 2009)

By now, you know that my life in Singapore was less about cooking, and more about eating. To be expected from young university students right? But cooking was always in my veins. As I explored the food, somewhere deep down it took flavour roots that I would harness later.

In 2004, after my parents’ accident, I started my first job - a Graduate Trainee at an Investment bank. That year was a formative years in many ways. I transitioned from a university student to an independent, paid, employee. I rented my first apartment. That year I also visited London for the first time - as part of our bank training program. All trainees, across the globe, were brought together in London for a fully paid trip for 4 weeks. Oh joy- it was the biggest factor for my 21 year self accepting the offer. As I recall it was way less training and more networking (aka partying), and a blast of a way to begin a career. That was also the year I met my husband, although neither of us knew it then, or even paid much attention to each other. We met as mere colleagues - he was a Hong Kong trainee, and I was based in Singapore.

As we returned from London, and settled into the daily humdrum of life, my husband and I got to meet often in regional Asia trainings. We were always positioned as opposites, took varying stands, and healthily argued over professional case studies. We were both also in relationships of our own. Now that I think of it, perhaps that’s the healthiest way to know someone, as neither of us were trying hard or had an agenda. We were simply being ourselves. He is of Indian heritage, born and brought up in South Africa, so a lot of our social conversations revolved around differences in community, what it means to be Indian growing abroad, and what India was really like. I was drawn to these conversations. They were refreshing. He was so different to me in many ways, and yet held the same beliefs. Before long we started dating, and between late 2005 and 2007, life became a series of a plane trips between Singapore and Hong Kong. It was as exciting as life could get!

He was and never has been fond of cooking. But he sure likes good food. As our relationship grew, I realised the food he knows to be Indian was so different from mine. He didn’t understand or enjoy many vegetarian dishes I had grown up with, was never too big on experimenting with food, and claimed curry goes best with bread. Boy, did I have a challenge on hand! And I’ve always loved a challenge. So, for the first time in life, I started cooking properly. I cooked to show him the diversity of homemade Indian food and flavours, I cooked to show him that vegetables were much more than his boxed imagination, I cooked to expand his taste, I cooked to improve, and I cooked as it was simply fun to see his reactions.

One of the first things I discovered about him was his love for pasta. But it was always the same order -white or red sauce. So, in hope to explore more of the colour palette, one of the first meals I made when he visited me over a weekend in Singapore was Pesto Pasta. Green pasta?! I knew the raised eyebrows would be worth the effort. But I was also confident he would love it. Since I didn’t used to cook much back then, I wasn’t on point with quantities and measurements, and ended up making enough pasta to feed 20! That entire weekend we lived on pasta, and also took some for a friend’s BBQ. We laughed about it, he never complained and the rest is history.

It was the start of something memorable, but little did we know that a life altering challenge lay ahead of us. More of that in the next post…

Todays’ recipe is inspired by the copious amount of pasta I made for him that trip - it was a simple basil pesto + tons of cheese, copied out of a cookbook. But what’s the fun in sharing a recipe without a twist I say. So, today I give you my Indian-inspired version, with a creamy spinach and pistachio sauce and still….tons of cheese. Hope it brings you as much love and laughter as it did for us…

Ingredients

250 gm baby spinach, washed and drained

1 large tomato, diced

1 small red onion, diced

1/2 green pepper, diced

1 green chili, slit in half

1/4 cup shelled pistachios

1/2 tsp cumin seeds

1 tsp ginger garlic paste

2 tbsp coriander powder

1 tsp cumin powder

1/2 tsp garam masala

1/4 tsp ground black pepper

1/4 tsp red chili flakes + more for sprinkling on top

3/4 cup sour cream

3/4 cup grated parmesan + 1/4 cup for sprinkling on top

4 tbsp light olive oil

3-4 stalks of coriander, finely chopped

1 packet pasta of choice, I used rigatoni

Method

Heat oil in a non stick pot. Add cumin seeds and green chili and cook till the seeds begin to splutter. Add the ginger garlic paste, and stir for another few seconds. Add onion + green peppers + some salt, and cook for a few minutes. Finally stir in the tomatoes + all the dry spices. Cook covered on medium heat till the tomatoes are tender and can be crushed from the back of a spoon.

Now add the spinach, coriander and pistachio, and cook just till the spinach wilts. Remove from heat and blend till smooth. Add a little water if needed. Although this mimics an Indian style palak curry, the key for adding it to pasta is not to cook the curry too much, as we will be baking it again later! Now mix in the sour cream & parmesan into the blended mixture, and mix well till the cheese is melted. Adjust salt, and keep aside.

Cook the paste in well salted water as per instructions on the packet, and drain. Stir in the sauce and transfer to an oven safe casserole. You can add veggies or sausage of choice on top here if you’d like. However, I kept it plain because it is already so tasty! Add parmesan on top, and bake at 200C for 15 minutes, till the edges of the pasta start to brown. Sprinkle with chili flakes on top, and enjoy steaming hot!

Butter Chicken Siu Mai

Chapter 3: Singapore (2000-2007 / 2008 - 2009)

Do you think people change?

I have never been sure. What I do know is that circumstances change, and that forces people to adapt.

In mid 2000, I headed to Singapore for university. It wasn’t my dream. I honestly didn’t know what my dream was back then. I also wasn’t the first child in our (extended) family to do so. My cousins had gone to the same university, and my parents heard about it and were impressed by what was on offer. So my brother followed, and then it was my turn. I also never quite wanted to study engineering. But I got a full scholarship, and having no idea who or what I wanted to be, I decided I may as well get a degree abroad, and embrace the adventure. You don’t think too far ahead when you’re 18.

Singapore was definitely an adventure. In more ways than one. Culinary, sensory and cultural. Having been in a boarding school most of my childhood, that amazing little island country gave me the opportunity to be free, explore and grow, in a very safe environment. No longer was there a shield of anything familiar. While intimidating at first, Singapore was easy to settle into, and I was pumped to make the most of this experience!

I started with food. Not cooking, no sir, nowhere near it! Just eating. It took a while to find the dishes, delicacies and flavours that worked for my Indian taste buds, but that repertoire of yum only grew over time. Thinking back, it’s sort of a regret now given the number of pounds I gained in my first year! But I actually never realised I was a foodie before Singapore. In boarding, we ate to live, but in Singapore, I could live to eat. I wanted to try every kopitiam (hawker center), night treats, iced treats (ice kachang), beverage (teh tarik!), chicken rice stall etc. And boy did I do so in my 9 years there!

There was a chain of small supermarkets that were a staple with Indian community of students - 7/11. Contrary to it’s name, it wasn’t only open from 7 to 11, but 24 hours, and was a haunt for late night beers, treats or random bites. I was introduced to this temple of junk during our orientation, and I was instantly fan eyed. Now you must think - seriously? impressed by a supermarket? Think of a boarding school girl, thrown in a fancy new country, with free-to-spend pocket money and all she can eat treats 24 hours. Yes, that puts things into perspective doesn’t it? It was cheap, convenient and accessible - and who was claiming to be a connoisseur anyway.

I can’t remember how many nights we might have spent near a 7/11 drinking beer, laughing, talking about boys, eating nonsense into the wee hours of the morning, but I do remember the first time I tasted a Siu Mai. A moist, juicy steamed open dumpling filled with ground pork, shrimp or chicken, usually served with a dip of chili oil and vinegar. I didn’t (and still don’t) know the technicalities of Asian food, but I knew I loved every part of it. I was addicted. No 7/11 trip was ever complete after that day without a bowl of warm Siu Mai dunked in sauce, and eaten messily with a wooden stick. Simple memories.

When my parents visited us in Singapore, amongst many things, I wanted them to try this delicious Siu Mai. Now, perhaps I had built it up too much, or it’s a bit of an acquired taste (with beer!) for someone who has predominantly eaten Indian food their whole lives , but from my mum’s look, she didn’t look too impressed when I put a bowl in front of her. She said it looked untidy. But she did give it a try. After a few moments she said “kuch missing hai”, as in it needed a little something. Swiftly, she pulled out a little container of homemade cilantro & chilli chutney, and doused the dumpling in it. She seemed to prefer it this way. My embarrassment remained no bounds, so I just shrugged it off - she had unrefined Indian taste buds.

Sometimes our parents’ innocent actions stay with us. Years later when I started by supper clubs, I used that very daring, unrefined experimentation to create a plethora of fusion plates for my clients. Some combinations worked, some didn’t. But I was never afraid to try. My mum once said my culinary likes had changed since I moved to Singapore. Had they changed, or simply adapted?

Todays’ recipe is in memory of that Siu Mai dunked in Indian chutney. I am serving these little bundles (still love them!) with the humble Indian Butter Chicken sauce (a popular north indian chicken curry sauce). Sorry for the blasphemy, but it did taste pretty phenomenal! Because hey…..butter chicken sauce ;)

Ingredients

For the Butter Chicken sauce

2 tsp ginger garlic paste

4 fresh green chilies, slit

4 green cardamoms

4 cloves

1 black cardamom

1 tsp methi/fenugreek seeds

½ teaspoon cinnamon powder

1 tablespoon red chili powder

1 tsp garam masala

2 tsp coriander powder

2 tsp kasuri methi/dried fenugreek leaves

340 gm tomato paste

4 tablespoons melted butter

10-12 almonds, blanched, peeled and made into a paste (optional, skip if you don’t have)

½ tsp brown sugar

¾ pint heavy/ double cream

For the Siu Mai

250 gm minced chicken

1 tsp grated ginger

2 cloves of garlic, finely chopped

2 stalks of fresh coriander, finely chopped [stem included]

1/2 tsp red pepper flakes

2 tsp soy sauce

1 tsp dark soy sauce

1 tbsp light olive oil

Black pepper to taste

15-20 round wonton wrappers (if they're square, just trim off the edges)

Method

Make the sauce

Heat butter in a non-stick pan.Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant. Now add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies. Cook for a few minutes and then stir in the tomato paste, along with all the dry spices, sugar, almond paste and 2 cups of water. Turn to medium heat and cover and cook for 15-20 minutes - till the mixture thickens, the raw taste of the tomatoes disappears and the spices are well infused. Finally mix the fenugreek leaves, and cook for a few more minutes. Lastly, stir in the cream, simmer on medium-low heat for about 5 minutes and then turn off the heat. Leave covered and keep aside.

Make the Siu Mai

Combine all the ingredients from chicken to pepper. Mix well and refrigerate for 30 mins. Put a teaspoon of the mixture into the center of each wonton wrapper, wet slightly the sides of the wrapper, and then gently fold them inwards to create little bundles. Cover and keep aside. Repeat this till all the chicken is used up.

Grease or line your bamboo steamer (or regular steamer), and put in the siu mai. Leave a little space between the dumplings so they don’t stick. Steam for 15-20 minutes, or till the chicken is cooked through.

Serve warm, topped with a generous dollop of butter chicken sauce!

Summer Story - A Photo Essay

Every summer has a story. Mine is soaked in spice, color & laughter.

Yes, it may not be over, but the end of warm months is nigh. And before I go on holiday, I want to leave you with glimpses of some of my past dinners. The flowers, berries, sunny days and sweet compliments sure inspired me to roll out one event after another. And with that came many a new dish. Some good, some amazing and those that just got by. But each plate was a learning experience.

"It starts with the lists, grueling with many a slip...

On to the little wins, that welcome the guests as they step in...

I might be the host of the night, but it's the food that steals the show at every bite

And sometimes I am caught in a moment deep, or a note that makes me weep! 

And when the sweet does come into sight, you gotta see the guest's plight!

Hopeful, happy or just hungry, whatever your emotional yearning may be

Don't wait for a friend or two, come join my table already will you!"

Life in Little Bites : Food Photos

"Plates of bites savory, and those with spice

An echo of claps, or a room of smiles

Thank you notes, praises & song

Meeting strangers, bringing a friend along 

Birthdays and reunions, food for thought

This is my life, the one I always sought..."

Working in the Investment Banking world was tiring. But only till the day I decided to swap it for a frying pan.

Running your own business, specially one related to food, is not child's play. From a multi-person corporate support system, you're suddenly down to being your own admin, sales, technician, social media specialist, event organizer, caterer and... dish washer. Hours of standing, less than plump pay checks, no public holidays and always having to smell of food are truly balanced by the little things my guests do. They don't know it, but every tiny gesture goes a hellafa long way. That request for a signed menu, laughing at my attempted jokes, an almost standing ovation, a flattering blog post or a simple gratifying smile - these are the things that make me do what I do. These are the things that make being a chef worthwhile!

And if it isn't already fun enough, along comes the visiting best friend who happens to also be a brilliant photographer. In a month that is swamped with dinners & events, I could think of no better way to show my love, than to make her work a little ;). Below is proof of the stunning genius that she is, a master of capturing every tasty moment! Oh, and she also makes a remarkable sous chef! Do give Gayatri Nair Photography a look, and for those about to get married, you should know that you need her there for your special day.

Some people call my work face serious. I call it focus for deliciousness. Happy Thursday!

Check out some recent reviews of my dining experiences via Sanura Weathers on her award winning blog: My Life Runs on Food & Ohneka Farm's most talented blogger: Navriti Sood. Contact Me to setup a private tasting or visit Events for upcoming dinners in NYC.

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