Sundays. They were the best. Sundays meant no school, no waking up early to buy bread, and a lavish breakfast made by mom. Not all Sundays featured breakfast made by mom. We (my siblings and I), lived with our grandparents as Dad’s job took him to remote places which did not usually have good schools. But some Sundays, when mom and dad were visiting, were deliciously divine. They would start with the whiff of aromatic Kehwa being brewed. We would land in the kitchen for a cuppa. And hover around to see what was being cooked for the special breakfast. …
Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry
A piece of flaky fried bread turns into a scoop as you dip it into a pipping hot bowl of pumpkin curry, the action languorous. The pumpkin pieces look plump & juicy and hold a promise of being sweet & tart, the flavors scrumptious. To the onlooker you are but eating a humble pumpkin, the thought incredulous. To the omniscient, the crescendo is just building up, the excitement palpable. The kaddu ka ambal – sweet and tart pumpkin curry is sweet, tart, spicy, hot and is a great example of balance in flavors. An important part of the Dogra …
Essential Knife Maintenance #KitchenProfessor
Japanese chefs believe our soul goes into our knives once we start using them – Masaharu Morimoto. So today, to take care of these soulful tools that we so lovingly buy after much research and sometimes after leaving a big gaping hole in the pocket, Doug is giving us all a few very useful instructions on essential knife maintenance. Doug blogs at The Kitchen Professor, and while his degree is honorary (bestowed upon him by his wife), he has enjoyed cooking his whole life. He loves using old cast iron, BBQ,and loves adding the small, special touch to a recipe …
Methi Machli – Fish with Fenugreek Sauce
Would you believe me if I told you that until the age of 19, I didn’t eat things that were not from the Kashmiri Cuisine? And if I ever did, I ended up not liking them. So much so that when my ex boyfriend insisted that I should widen my food horizons and try some Tibetian food, I broke up with him. Not because it was Tibetian food, but because I don’t like being told what to do and because it was Tibetian food. You get the drift! So how did that girl turn into someone who not only eats …
Galouti Kebab – Melt in the Mouth Kebab
Kebabs or Kebobs have captured the imagination of the entire world. The taste of meat, marinated with herbs and/or spices and grilled on fire pits, ovens or in tandoors is not something one can forget easily. Add to that, the numerous ways kebabs are made – cut into cubes and skewered, minced and made into patties, cooked in a tandoor or on open fire, and in case of Doner Kebabs/ Shwarma, sliced meat is cooked on a rotating spit. Since the method of cooking is rather fast and over high heat, most kebabs have a prolonged marination with spices, natural acids …
Shrimp with Cauliflower
Cumin and Nigella scented shrimp with cauliflower – A Bengali cuisine inspired dish.