Cuisines Archives - Page 2 of 6

Appetisers and Hors D'oeuvres, Cuisines, Joie De Vivre, Savoury, Vegetables & Sides

Birthday Tikkis

I made these (birthday) tikkis a last week from the Indian Accent cookbook, which now dominates my kitchen counter (not only because it is gorgeous, but its also HUGE!). Not a day has gone when I haven’t opened the book and perused the recipes, salivated at the pictures, and read chef Manish Mehrotra’s stories that prelude each and every recipe. Some of the recipes are complicated, requiring a team of sous chefs to help you – while the others, like our tikkis here, may look difficult to make, but in fact aren’t as cumbersome as I thought – and taste fantastic. A real Indian Accent dish, from my kitchen and my heart to yours, marking the occasion of Joie De Vivre’s 6th year – this really is a treat worthy of the celebration!

Scallion & Sprouted Mung Bean Sauté with Peanuts

SS and I just celebrated 5 years of being together, in Hong Kong. I mention this because while exploring Soho one sleepy Sunday, we stumbled upon a store called Pantry Magic, which transported me back to any good European or American kitchenware stores (picture a Williams Sonoma meets Divertimenti) – from where I took home the pictured gorgeous wok, perfect for cooking up Asian fare at home, without taking up too much space in my already congested pantry cupboard! Now, one Sunday after that purchase was made, I decided to use my Clean Foods cookbook (for much needed detox after last night’s revelry and general HK indulgences!) and repeat this Scallion & Sprouted Mung Bean Sauté with Peanuts which I previously made with some pak choi, but this time left it out.

An Apology, Exciting News + #EatingBhutan

Starting a post with apologies seems to be the topic of the year, so instead of making excuses, I’d much rather share with you, what it was that’s occupied my mind and may heart for the last few months, and I hope that you will love it as much as I do! But before that – I have another beautiful part of my life I’d like to share with you – snippets from my happy trip to the country that measure progress via its GNH index – yes, you guessed it, Bhutan!

This himalayan kingdom is a lot more dependent on India than I expected, especially in relation to access to the outside world. Its raw and vast natural beauty combined with a happy bunch of people combined with rooftops full of chilli just made this short break feel like we had ventured into the unknown, exhilarating our lungs and bodies, and to top it all off, we even got to fly past the mighty Everest in all its supreme glory. Having just watched the namesake movie, I kept trying to peer and see if there were any people at the top
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November 23, 2015 | 0 comment

Cuisines, Joie De Vivre

#EatingBangkok

My love affair with Thai food is rampant, and I suspect it will continue to be. SS and I did a quick weekend getaway to the Thai capital with the agenda of eating top notch fare, receiving numerous massages and squeeze in a bit of shopping. I would have loved some time in the sun too, but Bangkok, like Bombay, experiences a lot of cloudy skies and wet afternoons. We stayed right in the centre of the action – well, in a lane just off the action. I am getting old, with the 30th around the corner. Wait. I mean 23rd. More on that later.

Our home for the weekend was ultra-chic newly opened Hansar, boasting a winning combination of Thai service with western etiquette, massive suites (fully equipped with a kitchenette, fridge, freezer and washer/dryer) and scrumptious breakfasts at Eve – including these Banana, Walnut + Green apple pancakes and rich 100% arabica Elefin coffee shade-grown in Chiang Rai. They also house one of the most popular new spas in the city, which I felt extremely guilt-free to test out! While the massages were great, one thing which was out of the ordinary was their welcome butterfly pea tea (blue chai) sweetened with stevia leaves. Yes, please!
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August 13, 2015 | 0 comment

Appetisers and Hors D'oeuvres, Cuisines, Entree, Savoury, Vegetables & Sides

AirFried Vegetable Spring Rolls

My love for Thai food is something that can never be satiated, or so I’d like to believe. About a decade ago, my parents and I had a week long vacation there, with a few days at the beach and the rest in the bustling capital. What was clear from this vacation was that my mum and me gluttonously attacked Thai food at every meal (ok fine, barring breakfast, although even at breakfast our plates were filled with mangosteen) so much so that after 4 days, my dad actually ordered a sandwich from room service before we went for another Thai meal, because clearly, he had reached the brink.

Not for me. Every city I visit, always has me looking for at least one Thai pit stop. In Delhi, it’s always Ego Thai, a classic non fussy joint, packed with loads of comfort food. Even when we were in Croatia, we managed to find Pearl of Siam, which coupled with my desire to eat spice and flavour (the vegetarian food in the more touristy parts of Croatia were unimaginative) went so out of control, made us return there two nights in a row! In London, Read more…

June 18, 2015 | 6 Comments

Cuisines, Entree, Savoury

Sushi Rice Bowl with Miso Glazed Vegetables

In the last decade, I’ve made sushi a few times, the bulk being predominantly in college (and once, not so long ago). One Saturday in my third year, the Japanese society was holding a sushi-making workshop in a heavily (food & safety) regulated part of campus, and the fact that there were no open flames (rice cooker for the rice was the shortcut), just knives and raw fish (and some vegetables for the likes of just me), seemed to pass their safety standards agreeably. The afternoon that ensued was great, learning the tricks that have been passed down from generation to generation, not the chef’s secrets, but honest home versions of a world-famous Japanese favourite. The most intriguing part for me was the precision and linear way in which each filling was cut and prepared. One of the most essential tips that have stayed with me till now (even though I didn’t take any pictures or notes there) is the specific urgency in which the rice vinegar is fanned while being added and mixed into the hot sushi rice – it’s what makes all the difference and successfully elevates the sushi rice.
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June 1, 2015 | 1 Comment