thoughts on food and culture (mostly)
My take on the beloved traditional Indian dessert is a healthier version which uses multigrain bread, a spoon of ghee, a handful of nuts, and toned milk to make this royal dessert! A millennial confession: I'd never heard of shahi tukda till I saw Bon Appetit's new Indian contributor Priya Krishna make her family version... Continue Reading →
This healthy chicken curry recipe uses mango, yogurt, onion and garam masala to create a creamy, tangy yet light chicken curry. I love making Indian chicken curries - they use a few common ingredients and spices in different proportions to produce a variety of flavourful dishes, are not labour intensive, can be made easily for... Continue Reading →
When life hands you half-ripe mangoes, make mango-chilli chutney! This recipe hack inspired by 'chunda', uses a food processor and requires only a couple of ingredients to make a full jar of delicious sweet and tangy chutney within 10 minutes, start to finish! Last weekend, I had the good fortune to come by several raw... Continue Reading →
In this post, you learn how to make chicken momos from scratch and and more than you ever wanted to (but need to) know about dumpling dough.Hello hello. Like most youngsters my age, I am fairly obsessed with momos, the Indian/Tibetan/Nepali version of dumplings. Every once in a while, I have an urge to devour... Continue Reading →
The Gourmet Food Journal 