“Chai” simply means “tea” in most Indian languages. We are big chai people. Not only must we start our day with it but we also don’t miss a chance to savor a cup in the evening (dubbing this time of day as “chai – time”). It is also a must-have over lazy weekend breakfasts with friends or family that turn into catch up sessions over multiple rounds of chai, and of course on rainy days where all you want to do is curl up with your book and a hot cup of, you guessed it – chai! … More Indian Masala Chai Tea
We don’t usually cook red meat at home – in an endeavor to reduce eating it at all. Because, health and all that jazz. But sometimes you have to give in. This time it was because I was watching Anthony Bourdain’s travel food show on CNN and he was chomping down hot mutton curry while … More Spicy Kerala Mutton / Lamb Curry
It has been a productive week! We did the Brooklyn half marathon last weekend. I say “did” because while R ran, I barely managed to finish. I enjoyed the first 10k and was sort of managing my pace till then, but the second half killed me. I was asking myself why I signed up for … More Toasted Coconut and Banana Bread / Musings of a newbie runner
I love Brownies. And baked Cheesecake. Imagine my delight when I find a recipe to make them together in one dessert! It is also rather special because both these desserts are a specialty of my sister-in-law. She made them growing up and my husband has fond memories of eating them. In fact, the very first cheesecake (and brownie!) I ever made at home, was after getting married using her recipe over a long distance phone call =) … More Hazelnut Cheesecake Brownies
My husband is a HUGE grapefruit lover. He loves the fruit so much, that he usually eats one a day. He has a special way of cutting it too – neatly peeling all the skin out so all that is left is wonderful pearls of the fruit that are both crunchy and juicy at the same time. I can’t complain really, since cutting a grapefruit is generally a lot of work =p I was curious to bake a cake using grapefruit. Grapefruit itself has a lot of flavor, but unlike its other cousins, it leaves a slightly bitter aftertaste. I wasn’t sure how that would turn out in a cake, but this recipe from Smitten Kitchen’s Cookbook did a good job of bringing out the fresh and citrusy notes without the aftertaste . Using olive oil instead of butter is definitely one trick to keeping your cake moist! Also, it’s such a lovely light cake, that it goes wonderfully with your afternoon tea! I skipped the glaze, to cut down the sweetness. Though slightly less pretty – it tasted fantastic!
Also – I think this recipe can be used Oranges just as well, simply replace wherever Grapefruit is used!
At it’s simplest, Thukpa can be described as a wholesome noodle soup. At it’s best, I call it home-in-a-bowl. Thukpa is a traditional Tibetan meal inspired by the Chinese and now eaten all over Nepal, Bhutan and many parts of North-east India as well. My sister and her family did a road trip through northern India and when she came back she described this to me as one of her best meals through the trip. Never having been to these parts myself, I lived vicariously through her and their vacation, adding Ladakh to our long list of places to visit. … More For when it’s cold out / Tibetan Thukpa noodle soup
I thought this salad felt like spring. It’s fresh, colorful and so full of hope! Each bite is filled with bursts of citrus fruit, creamy avocado, and a subtle pungent flavor that comes from mixing mustard with blue cheese. … More It’s Spring in my kitchen / Orange Avocado Salad