Over the years, have learnt to play around with food- textures, flavours, build layers.. I know all this sounds like something you hear on a TV cookery show, but that’s how it is. Take any of the dishes made at home- be it the regular Dal, sambar, kari, or any...
I must’ve been three when I first climbed onto a tiny stool and stood beside my aarthimma [that’s what I called my grandmother] flipping dosais on a hot tawa. I remember being slow, careful, and utterly mesmerized. Even though I didn’t cook a full meal until 11th...
Off late during my trips to familiar towns, I make it a point to do something different.. Last time I was in Delhi, I explored not one but nearly 5 book stores and this time I decided it was going to be all about food. In the morning I went to Lunch at Whiskey...
I have been told that I made dosa when I was 3 years old, with my gramma beside me.. Looks like I was into cooking from then on. But I do remember making my own lunch when I got into high school – noodles, bread upma etc.. Since then, I have had heaps of fun...
Nuts and chocolate- yes, tried and tested.. Raisins and chocolate- yes, that has also been tried and tested Cranberry and chocolate- well, ummm errr.. Sounds interesting, but do the flavours match? This was the question that popped in my head when...
