Wheat Gnocchi in Spicy Coconut Tomato Sauce

“I said it before, but I say it again,

Rolling up some Gnocchi, will never go in vain.

Freeze for later, or finish it right away,

A weeknight dinner, that’ll make you stay.

Little pillows of comfort, that flavor take well,

A mild warm curry, or hot sauce from hell!

Floating to the top, I awe at the sight,

A meal you didn’t need, till you had the first bite..”

[Adapted slightly from this recipe]

Ingredients

1 cup wholewheat gnocchi

2 tablespoons desiccated coconut (fresh or dried)

1 dry red chili, broken in half

½ teaspoon mustard seeds

1 bay leaf

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small green chili, finely chopped

1 plum tomato, diced

1 tablespoon dry coriander powder

3/4 teaspoon cumin powder

¼ cup whole milk

2 tablespoons heavy cream (you can substitute the milk+cream with ¼ cup thick coconut milk)

4-5 tablespoons light olive oil

5-6 fresh mint leaves, roughly torn

Salt to taste

Cook the gnocchi, drain and keep aside.

Heat oil in a non-stick skillet and add the mustard seeds & bay leaf. Once the seeds begin to splutter, add the garlic, ginger, dry red chili, green chili and coconut. Cook for a minute or two and then stir in the tomato, along with all the dry spices. Mix well, cover and cook on medium flame till the tomatoes are tender and the oil begins to separate. Slowly add the milk and cream and mix well. Finally add the gnocchi and cover for a few minutes. Turn heat to high and braise for another quick minute. Sprinkle with chopped mint and serve hot.

 A warm comfort meal inspired by South Indian flavors.

Sausage & Green Lentil Curry

“Green lentils with a kick

Taste-worthy of every lick

A stew for the cold

For the mighty & bold

Herbed & spiced

With vegetables diced

With crusty ol’ bread

For a yummy dinner spread!”

Ingredients

1 cup green lentils, boiled [don’t drain the liquid]

2 Italian chicken sausages, casing removed and crumbled/finely chopped

1 small red onion, sliced lengthwise

2 plum tomatoes, diced

½ cup carrots, diced

1 teaspoon fresh ginger, grated

3 cloves of garlic, minced

1 small green chili, finely chopped

1 bay leaf

1 dried red chili, broken in half

½ teaspoon cumin seeds

1 tablespoon coriander powder

1 teaspoon roasted cumin powder

¼ teaspoon turmeric powder

½ teaspoon garam masala

½ teaspoon red pepper flakes

4 tablespoons light olive oil

A small bunch of fresh coriander, roughly chopped

Salt to taste

Method

Heat oil in a non-stick skillet. Add cumin seeds, bay leaf & dried chili and cook for a minute. Add garlic, ginger, fresh green chili and cook till the garlic begins to brown. Stir in the onions along with a little salt. Cook till they turn translucent. Now add the tomatoes, along with remaining dry spices. Cook covered on a medium-low flame till the tomatoes are tender and oil begins to separate. Crush any big tomato chunks and add the sausage & carrots. Sauté till the chicken is fully cooked and then add lentils, ½ cup water & fresh coriander.  Cover and let it simmer for 15-20 minutes. Serve hot with a dash of cream / yogurt & warm crusty bread. Healthy, wholesome & absolutely delish!

Try this, and other scrumptious dishes at my upcoming dining experiences!

Hosting Tips & A Photo Essay

With spring in full bloom, it's time to dust off the cobwebs from that pile of party invites.

Whether you are a pro-host, or one who struggles with putting out an appetizer table, these simple tips will help you make your night just a tad fancier.

Also check out my latest recipes for inspiration, some upcoming supperclub meals and my very first PopUp dinner in NYC this June! And if you can't be bothered entertaining, but love a feast, contact me & join my table instead. It's always dressed to host you!

1. Spring is all about color. Not only should your dishes be dressed up with fresh produce, even the table deserves a little love. Use old wine bottles to create DIY vases that look oh-so-adorable with a swig of flowers!

2. Be creative. Use wine tumblers to serve entrees like rice based dishes. Why you ask? Well, why not! Isn't it simply beautiful?

3. Mix & match ingredients. Play around with food - sometimes the strangest of combinations create the most mind blowing bite. The jar of olives in your cupboard, the almost-stale bread, the endless bunch of kale ....are not quite as unworthy as you think. This dish - a spicy chicken dumpling served atop a creamy curried cauliflower puree was an absolute hit at my dinner!

4. Get people in the mood. The only thing worse than bad food at a party, are bored guests. Get the happiness started with little shots that help break the ice and get the conversations flowing. Trust me, it'll work.

5. Something fresh. Salads - an element that most Indian meals are devoid of. Add an individual sized  seasonal salad, like this squash & cucumber 'spaghetti' w/ pickled radish & cilantro lime dressing, to your buffet table. Not only is it uber simple to put together, but it will also add a vibrant crunch to your meal. Oh, and chill your dishes before serving - it will keep the crunch that much longer!

6. A Giveaway. Who doesn't love a little competition. Incorporate an easy game into the evening, with a winning gift of something edible, something handmade or something you prize - like a cookbook. Not only does it encourage interaction, it shows you off as the power host you now are...

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.

[Follow all the scrumptiousness on FaceBook, Twitter & Instagram]

Kale & Farro Fried Rice

“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…”

Ingredients

1 cup Farro, cooked as per instructions on the packet [can be substituted with barley or brown rice]

2 cups kale leaves, roughly shredded

8-10 snow peas, halved

1 small red onion, sliced lengthwise

4 cloves of garlic, diced

½ teaspoon fresh ginger, grated

1 tablespoon light soy sauce

1 teaspoon Thai fish sauce

¼ teaspoon red pepper flakes

1 teaspoon sesame oil

2 tablespoons olive oil

Salt & pepper to taste

Heat sesame and olive oil in a non-stick pan. Keeping the heat to high, add the ginger, garlic and onions and sauté till the onions just turn transparent. Stir in the snow peas, farro and sauces and stir continuously till the farro is coated with the oil & sauces. Lastly add the kale, red pepper flakes, salt & pepper and continue to cook till the leaves just start to wilt – a quick couple of minutes. Remove from heat & serve hot. A quick, healthier alternative to fried rice packed with flavor and nutrients.

Notes:

• Add your choice of vegetables like red/green peppers, mushrooms, cabbage, asparagus etc. Leafy vegetables should be added with the kale, but hardier ones can go in with the farro.
• To include meat, simple add it before the farro, cook till tender, and then continue with the recipe.
• Add a few dashes of hot sauce if you cannot eat a meal without a kick.
• Love eggs? Fry one for the top!

Okra Lentil Curry

“Make a pledge, starting today,

To add a vegetable, to your lentils everyday.

Wholesome & tasty, it adds something new,

Without complicating, your daily stew.

Experiment to taste, peppers red or leaves green,

Chop em all up, so they can’t be seen.

I know you’ll love it, get ready to be surprised,

And worst case? just eat it with french fries!”

Ingredients

¾ cup yellow lentils (toor dal), soaked for 1 hour in warm water

1 plum tomato, diced

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small red onion, diced

1 cup okra, cut into 1 inch pieces

5-6 stalks of fresh coriander, stems removed and roughly chopped

1 dried red chili

½ teaspoon cumin seeds

½ teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon dry mango powder (amchoor)

¾ teaspoon garam masala

¼ teaspoon turmeric powder

½ teaspoon red chili powder (more if you want it spicy)

A pinch of asafetida (hing powder)

4 tablespoons olive oil

Salt to taste

Heat oil in a deep-bottomed pan. Add cumin seeds and wait for them to start spluttering. Add the garlic & ginger and sauté for a minute. Mix in the onions and cook till they turn translucent – a couple of minutes. Stir in the tomatoes, along with all the dry spices. Mix well, cover and cook on medium-low flame till tomatoes are soft & tender. Crush them well with a spatula and then add in the okra. Stir for a few minutes and stir in the lentils [you do not need to drain them]. Mix well and add approximately 4 cups of water. Turn heat to medium-high till the mixture comes to a boil. Then turn the heat down to medium and let it simmer for about 45 minutes-1 hour, till the lentils are soft and fully cooked [the time does depend on the quality of lentils and the hardness of water]. Continue to cook for 5-6 extra minutes till the consistency is thick and creamy. Sprinkle fresh coriander, remove from heat and serve hot with rotis, rice or bread.

4 Culinary Finds in & around Durban, South Africa

When people think of South Africa, they think apartheid, history and a few scattered beaches. Rarely does anyone think food. But after traversing miles of sun-bathed vineyards, conquering grueling hikes & engulfing waves, jumping off cloud-high bridges & driving down spotless roads, people get hungry for more than just adventure. Thus, knowing places that serve up delicious fare in my 'hometown-in-law' always comes handy.

I spend at least 2 weeks every year in South Africa. Housing the big five, it also happens to be home to my husband's family ;)! My trips are always about quality time with the in-laws, baking gooey brownies for the nieces & nephews, exploring the Drakensberg mountains near Durban and of course, letting the sleuth in me dig out those tucked away cafes and culinary spots! To me, no holiday is complete without any of it. 

Below is a list of some places I have loved visiting. Whether it's the food, coffee, decor, ambience, the crowd or a simple memory, each place has a special place in my heart, and today I'd like to share it with you.

 

Puppy Love at Freedom Cafe: An old shipping container houses this quaint coffee shop and brunch spot for the Durbanites. Nestled away in the popular & artistic Musgrave district of Durban, this is surely a midday go-to date spot. With a distinct love & theme of dogs, the cafe is adorned rustic seats and plenty of colorful curios. And as though the concept wasn't creative enough, each cup of coffee comes with little dog-bone shaped biscuits. Just the sight makes you go 'awwww..'. I'd go back just for those!  

http://tastefreedom.co.za

 

Coffee & Cakes at I Want My Coffee: Yes, I absolutely do. This quirky spot near the Gateway mall in Umhlanga is the place to go for a tall iced latte & a light bite - all while soaking in the relentless Durban sun. With communal tables, plenty of books, wall-full of writings and a range of sweet & savory options, you will never feel alone here. The cafe also boasts of unique home-made coffee flavors such as orange cinnamon or chili chocolate (what!). Oh, and their lamingtons are delish! So, next time you're in surf city over the holidays, gather some cheer with their ever-smiling baristas and give this little birdie a try. 

http://iwmc.co/

 

Beer Tasting at Claren's Brewery: A short trek from Durban, but totally worth it. Situated in the quaint & arty town of Clarens in the Free State, this bar-cum-brewery is surrounded by everything that should surround a beer - mountains, art, color, sun & smiling faces. With an in-house roastery and a range of beers & ciders to chose from, this is exactly the boost you need at the end of that breathtaking hike!

Oh, and if beer isn't your poison, there are also an aromatic roastery next door churning out the best coffee in the region - the popular Highlands Coffee!

http://www.highlandcoffeeroastery.co.za/

Bunny Chow at The Grove, Chatsworth Centre: Bunny chow! Where do I even start. Legend has it when Indians first migrated to South Africa, as laborers in the sugarcane plantations, they required a meal that was not only wholesome & flavorful (yes, we Indians have very strict palates), but also easy enough to carry to the field. Think grains, meat, bread etc. That's when the ladies decided to hollow a loaf of bread, and package the curry inside for them to carry. Pretty brilliant if you ask me. And definitely delicious! Anyway, Bunny Chow is somewhat of a culture in Durban. With each spot vouching to serve the 'hottest curry in town', there are a handful that the locals love. The Grove, situated in the old Indian area of Durban, is one such place. Don't expect an ambience when you go here. Walk in, take your pick from the extensive menu, wait with bated breath for it to arrive and then devour it with all your might. You might need a few bottles of water and a handful of wet wipes on the side. But the feeling in the end of it all will make you float. Spice lovers, your satisfaction is guaranteed. 

Farro & Chickpea Risotto

"Creamy yet not, with a nutty bite

Wholesome yet flavorful, and a colorful sight.

Healthy too, for gluten there is none

Mix & match your veggies, have some fun!

With hints of spice, it craves the hunger

Ah! a warm welcome, on this day of thunder."

Ingredients

1 cup chickpea curry (recipe : either this or this. Leftovers from your favorite Indian take-out will do as well)

1/2 cup Farro, thoroughly rinsed

1 cup mixed vegetables (I used carrots, asparagus & red radish)

1/2 cup spinach leaves, washed and roughly chopped

2 teaspoons fresh coriander, finely chopped (for garnish)

3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)

1 teaspoon light olive oil

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper

Salt, pepper to taste

Mix the Farro with the stock and bring to boil. Once it's half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.

In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown. Stir in the chickpea Farro cooked earlier and give it another quick stir. Finally add the spinach leaves and saute till they're just wilted. Garnish with chopped coriander and enjoy hot.

A delicious gluten-free & vegan weekday dinner!

29. Dining Experiences : A Visual Journey

It's the 29. Busi-versary! {err, do you have a better word for it?}

Last year on this very day I launched the 29. Private Kitchen. Without a firm idea of the direction I was headed in, I decided to just cook my way through it. And that is exactly what I have been doing!

With a busy start to the year [in a good way!], more & more people are rolling up their sleeves to dig in to some Indian Tapas. Well, high time! Thus, the 29. kitchen has been anything but untouched. And although I might have been less-than-prompt at posting recipes, I always have enough photographs to keep you occupied. Here is a snippet of my culinary journey through Jan & Feb 2014...

[Unless otherwise mentioned, all photography is copyright of 29.Calories]

Indian Poppadam Tacos

“Papad & veggies

Look so hip,

In their new avatar

With a Mexican twist.

Spiced, with a crunch

Of fresh salad crisp,

It shatters in form

When touched to the lips.

Bring out the margaritas

And celebrate the feel,

For these Tacos make

A party of every meal…”

Ingredients

1 cup curried eggplant

10-12 round Poppadams

1 carrot, grated

½ cup red cabbage, grated

2 teaspoons fresh coriander, finely chopped

1 teaspoon fresh mint, finely chopped

1 teaspoon lime juice

Salt & pepper to taste

Toss the coriander, mint, carrots and red cabbage in lime juice, salt & pepper and keep aside.

Heat a non-stick pan. Lightly roast a Poppadam on both sides while pressing down with a cloth so it doesn’t fold. Once it turns lighter in color [i.e almost cooked] and becomes soft, remove from heat and fold halfway into a taco shell shape. Hold it like this for a few seconds till it takes shape and becomes crisp. Do this with all the Poppadams.

Put a dollop of the eggplant, top with carrot slaw and serve crisp. Your Indian Tacos are ready!

Try one on the next 29. menu! Sign up for one of my underground dinners in 2014.

This Week in Food Pictures

"A busy week it's been

Successes, failures & new challenges seen,

A lot of cooking, yes lots

From little puddings to flavorful pots,

Trials & errors, recipes that repeat

Bites with crunch, and those with heat,

Events & dinners, people new

Reviewers, readers, and comments few,

Here are the snippets, simple & clean

Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Halwa Parfait

Bread Pudding Sundae

Fishcake Bites 

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups

Vanilla Cupcakes with Pomegranate Swirl

Spicy Tomato Brown Rice

“A dash of red

On a day so white,

That welcoming spice

In a meal so light.

It adds a kick

To an energy drain,

This cold cold weather

Does freeze the brain!

Warm & fragrant

You want that spoon,

Fill your mouth shamelessly

And just swoon….”

Ingredients

2 cups brown rice, boiled (leftover rice from your Chinese takeout works well too)

1 small red onion, sliced lengthwise

4 plum tomatoes, diced

½ green pepper, diced

2 dried red chilies

6-7 curry leaves

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon roasted cumin powder

½ teaspoon mustard seeds

1 tablespoon coriander powder

½ teaspoon garam masala

½ teaspoon turmeric powder

1 tablespoon tomato paste

3 tablespoons light olive oil

A bunch of fresh mint leaves, roughly chopped

 Salt to taste

Heat oil in a pan. Add mustard seeds, chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter. Add onions and cook for another few minutes till they turn translucent. Now add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender. 

 

Uncover and add the tomato paste along with ½ cup water. Cook till the mixture begins to simmer and then add the rice & mint leaves. Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid. Serve hot with a dash of yogurt and crispy poppadams. Warm yourself with this delicious dish at one of my dining experiences!

 

Recipe by Request: Chickpea Korma with Roasted Squash

You gave me a shout. And I always answer. 

 

Here is my recipe to a quick Thursday curry lunch, filled with flavor, spice & creamy goodness. I wasn't planning to post it so I don't have too many photographs, but hopefully the recipe will suffice. 

 

Oh, and for those who care, it's gluten free & vegan. Hello health!

 

Ingredients

1 cup garbanzo beans, soaked (2-3 hrs) and pressure boiled (or replace with canned chickpeas)

1 small acorn squash, peeled and diced

1 plum tomato, diced

1 clove of garlic, crushed

1/2 red onion, sliced lengthwise

1/2 green pepper, diced

3 curry leaves

1 dried red chili, broken in half

1/2 teaspoon mustard seeds

2 teaspoons tomato paste

4 tablespoons light olive oil

Dry Spices

1+1/2 teaspoon coriander powder 1/2 teaspoon red chili flakes (more if you like the heat!)

1 tablespoon Indian Chana masala (available at all India stores)

1 teaspoon Indian Mutton masala (available at all India stores)

Salt & Chili to taste

 

Season the squash with a dash of olive oil, salt, pepper and 1/2 teaspoon coriander powder and roast in a 400F oven for 15 minutes, till soft and golden. Keep aside.

Heat the oil in a non-stick pan. Add the curry leaves and mustard seeds and cook till the seeds begin to splutter. Add the garlic, onions and dried chili and cook till the onion turns translucent. Stir in the tomatoes, tomato paste and all the dry spices. Cook on medium flame till the tomatoes have broken down and completely cooked. 

Now add the squash and green pepper and cook for another minute or so. Lastly stir in the chickpeas, liquid and all. Mix well and let it all simmer on low flame for at least 15 minutes, till most of the water has been absorbed. The thicker the curry, the creamier the texture. Check and adjust seasoning and turn off the heat.   Garnish with slivered almonds & fresh coriander and enjoy with Roti, Basmati Rice, Cous Cous or Quinoa.

Try this recipe and more yummylicious bites at my upcoming Dining Experiences!  [Follow my culinary experiments via Twitter, Facebook, Instagram and Pinterest]

Top 10 Recipes & Tidbits From 2013

From exciting experiments to fearless failures, 2013 was a momentous year in the kitchen for me. It was also a year of my first half-marathon, lots of travel (4 different continents!), buckets of coffee, never-ending TLC from family, some downs but many many many ups. 

And as I welcome 2014 with new resolutions, earnest smiles, test recipes and you - my ardent readers, I can't help but look back fondly on some of my favorites from last year. Here is a list of my top 10 recipes (in no particular order).

Make me happy and leave me a comment with your picks will you?

1. Savory Jalebi for the beer guzzlers

2. Caramel Bread Pudding for those with a sweet tooth

3. Curried Guacamole for them Guac fans

4. Carrot Halwa Cheesecake or Parfait for those who love a twist

5. Okra Chips for the healthy

6. Masala Gobi Pizza for the experimental

7. Strawberry & Blueberry Butter Cake for the colorful

8. Truffled Mushroom & Cheese Samosa for the bite-sized

9. Whole-Wheat Gougeres for the fancy french

10. Wonder Tea Recipes for all those who need to stop calling it 'chai-tea'!

Not to mention the fun I had creating, plating, feeding and [not] cleaning up for all my dining events! For memory sake, here is a photographic recap of some past events from 2013 - makes me pull my collar up high ;)

1. Vegetarian Dinner for the Swedes

2. October Photo Essay

3. Celebrating through Lunch

4. A Thanksgiving Journey

5. Christmas Colors

A big 29. shout out to all of you who made 2013 more-than-memorable! And remember, keep eating your way through 2014. 

Christmas Colors - The Meal That Closed 2013!

"To those who came

And smacked their lips,

To those who thanked

And taught me tricks.

To those who support(ed)

And taste it all,

To those who fearlessly

Told me to get some balls.

To those who are patient

People old & new,

To those who with me

Bid 2013 adieu!

I love you much

With a heart so true,

Here's to 2014, and cooking

Many more storms for you..."

29. wishes all it's readers, supporters, commenters, criticizers a very very happy Holiday season!

Today I hosted the EatWith Management team for my last meal in 2013. Personally, it was a great deal. The team who has been monumental in helping me grow, market and keep working on what I love were actually in my living room. And thankfully, did not leave disappointed.

My meal was inspired with the colors of christmas - Red, Greed and a touch of Gold. And no, I don't believe in food colors. Why use artificial 'helpers' when nature offers so much. Don't believe me? Scroll down for the pictures and you'll see!

I started the team with warm Lentil Soup with a dash of Chili Sesame oil. Sounds strange? Try it - the Indian spices with a slight chinese kick was quite a combination. Be careful though, don't add too much. The soup was paired with spoons of curried chickpea hummus & homemade wholewheat crackers (baked namak paare). Notice the red, green & golden?

The conversation started just as the courses were heating up. I served

- Spicy Spinach Chicken in Bread Cups w/ a dollop of cream cheese. Inspired by all things green and similar to my Spinach Corn Deep Dish Pizza Bites.

- Masala Gobi (cauliflower) with Potato Fritter Nests & smashed Avocados. Yes please! My take on a sort of a deconstructed Aloo Gobi. This was an experimental dish but the combination did wonders, specially the spice from the gobi, crunch from the fritters and the creaminess of avocados! One satisfying bite. Inspired by the gold twinkle of the season. I also served some chilled Pomegranate & Mint tea along for those who might need some help with that tingling heat. 

- Last but not the least was the South Indian Tomato Brown Rice w/ Mint yogurt & homemade wheat crisps. Inspired by the happy red, I think this won the show - both by taste & presentation!

(PS-I was too excited to get pics of the first two, but will upload them when I make them next time!)

I ended the afternoon with Fig Milk Pudding Truffles dipped in a gooey dark chocolate ganache. And of course,the sprinkles for added happiness. I sneakishly grinned as I watched the guests play which-sprinkle-color-do-I-like-more? I think red won. Paired with some warm Cardamom Masala Chai, this had holiday written all over it!

The best part. The sunset decided to join in the fun and co-operate with my color theme! Bye bye 2013.

To try any of these dishes or teas, join me for my upcoming Dining Experiences in 2014, or contact me for a private tasting! I'll see you there.

The Last Lunch : A Thanksgiving Photo Journey

"Here's a little jingle

To start your holiday,

Food, fun & family

Or whatever makes you yay!

You don't have to be special

To enjoy a meal warm,

Eat with strangers 

And still soak up the charm..

Put on your best shirt

And grab that festive cheer,

Celebration is about you

So come make friends dear!"

Happy Thanksgiving!

Today, I hosted the last EatWith lunch in my apartment. No, I am not quitting. No ways! Just moving apartments.

In the true spirit of the holiday, my menu was an Indian-Inspired-Global-Style-Thanksgiving-Tapas : if there ever were such a thing! The idea was to go beyond America while enjoying Thanksgiving, and bring in that global palate in an authentic 29. style - by fusion or presentation. Thus, each course was served in a style popularized by another country/cuisine, but boasted of Indian flavors. Confused? Read on, you'll know what I mean.

We started on the streets of India. A warm Chicken Chili Soup with winter spices, paired with crisp Cumin Sweet Potato Poppers. 

It was a small group this time so I tried my hands at a sit down meal as well. It was different, and quite enjoyable actually!

The mains courses were:

1. A truly American inspired Turkey Fritters served with a sweet spiced mango chutney and Alfalfa sprouts. It's Thanksgiving, there had to be Turkey!

2. Traveling to Mexico, the guests had a go at Roasted & Spiced Eggplant Tacos with a cold carrot slaw.  [recipe coming soon]

3. Ending the savory courses with an Italian take on pilaf was the Curried Cauliflower Orzo Pilaf, served with some sprinkles for a crunch.

The journey had to bring you back to India eventually. So, the sweet showcase was a Semolina Coconut Pudding with a pomegranate burnt sugar glaze & cinnamon cream. A warm, silky end to a great holiday lunch. Thanks to all those who came, and hello to all those who I'll be seeing at my next few meals...

29. Dinner Recap : The Warmth of Spice

Another dinner. Another menu. And another hell-of-a night! 

I know you're all itching to see the pictures so without saying too much, I'll jump right into the star of the show - the 29. table. 

The welcome bite was themed to bring warmth on a cold autumn evening - a Hot & Sweet starter combo of Spicy Red Cabbage Rasam Soup & Sweet Mango Chutney Crackers. Delish! Both were 29. first timers and more successful than I had anticipated them to be! No complaints there.

The mains were:

1. Grilled Tilapia and Curried Cauliflower Puree served in Gol Gappas. A perfect combination of silken warmth and that ever endearing crunch.

2. Roasted Eggplant Pinwheels sautéed with vegetables & spices, served in a chaat form. The little boats made it look rather cute - if I may say so myself! The flavor of roasted (almost charred) eggplant sure did a dance in everyones' mouth. A sure keeper for future events.

3. Chicken & Lentil curry served atop Brown Rice Ajwain Pulao , finished with warm Alfalfa sprouts. A slight asian touch on an otherwise typical Indian dinner dish. If anyone was still hungry, this filled in the gaps just right.

The sweet end to it all was my second experiment of the day. A smooth Carrot Chocolate Pudding served with Cinnamon Cream. I usually make this with rice, like kheer, but decided to use a bunch of sweet winter carrots instead that were threatening to take over my refrigerator. The result was, to say the least, a great end to a creatively enjoyed meal. And the sprinkles brought an early christmas cheer to my gathering. Oh joy! [recipe coming soon]

Was this my most-loved menu yet? Someone did ask for an autograph, so perhaps it was. But only till the next one.

Want to try the next 29. menu? Sign up for one of my upcoming events!

Hot & Cold Gnocchi Appetizers

"Hot or cold

Who wouldn't thought

This pasta delicious

Is what it seems not.

Curried with spices

It melts in your mouth,

Tossed in dairy

It sends those spices south!

Pretty and filling

A perfect party charm,

Happiness in a bite

And stretch of an arm..."

Ingredients

Hot Gnocchi

1/2 cup chickpea curry - this recipe (sans the potato/green pepper) 
1 teaspoon olive oil

10-12 pieces of homemade wholewheat Gnocchi, boiled and drained

Garnish : chopped red peppers and grated parmesan

Cold Gnocchi

2 tablespoons plain thick yogurt
1/2 teaspoon olive oil

1 teaspoon coriander chutney

1/4 teaspoon paprika

1/2 teaspoon chat masala

1 teaspoon spring onion, finely chopped

10-12 pieces of homemade wholewheat Gnocchi, boiled and drained

Garnish : chopped spring onions

Check my EVENTS page to see how you can taste one of my creations!

For the Hot Gnocchi, saute all the ingredients (except the garnish) on medium flame for a few minutes. Transfer 2 pieces of Gnocchi and some curry to an appetizer spoon, garnish and serve hot.

For the Cold Gnocchi, simply mix all ingredients. Chill for a few minutes in the refrigerator to let the flavors mingle. Garnish and serve fresh!

Not satisfied with a few spoons? Well, just serve yourself a bowlful and enjoy as an Entree!

Leftover Lesson : Lentils & Whole-wheat Flour Pancakes (Indian Chila)

"Yet another way

To use that lentil,

Sitting in your fridge

Being eaten without will.

A quick 3 step method

To bring it to life,

Men, you can make it too

And surprise your wife!

Now Indian takeout

Sees not the bin,

In fact it takes a new form

And makes 

If you, like me, are tired of eating breads and rice/grains, and lazy to make flatbreads/rotis at home, then this is the perfect recipe for you. I love bread, but I do restrict how much of it I indulge in. So my diet ends up consisting of lean meat, lots of vegetables and a form of grain like brown rice, farro, quinoa, whole-wheat pasta etc. And, as expected, I think I've had enough of them all. 

Since I am always finding ways to use leftover lentils, this was a miracle recipe. Not only was it quick (read under 15 minutes!) with just 3 ingredients, it also was like a savory pancake that was packed with flavor and complete meal by itself.  Try it, you will be surprised how great something so simple can taste.....

Ingredients

2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)

3/4 cup whole-wheat flour (atta)

1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers 

Olive oil for pan frying

Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.  

Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.

Check my EVENTS page to see how you can taste one of my creations!

October on a Plate : A Photo Essay

"A warm greeting

With a touch of spice,

Feeding strangers

29. does like!

Colorful soup shots

To begin the treat,

Then a few sticks, cups & rolls

Sans any meat.

While the wine does air

The fritters come out,

Talking and mingling

With flavors all around...

Moonlight on the bridge

With water sparkling bright,

The flavorful chicken next

Is just as great a sight!

Conversation grows loud

There is humor in hunger,

The warm curried bowls

Cause a mini stir!

With tummy's growing full

The end is [sadly] nigh,

Bread pudding, truffles & parfaits

With a sweet ol' sigh...

And as we wind up

Another night of celebration,

I get a few hugs

And an imaginary ovation.

Thank you to those

Who love my unique feast,

I know I'll cook forever
If you just promise to eat...."

Check our upcoming events or contact us to book a private tasting today!