One morning while browsing through the book store, I came across this inviting cover White Truffles in Winter and quite understandably, it was impossible to just continue aimlessly shuffling through covers when something this appealing is staring you smack in the face. I’ve never read an entire book about any chef- I’ve read countless pieces […] Read more…
Traditionally Vietnamese Goi Cuon are made using seafood or pork, but these vegetarian ones are gaining great popularity world over, specially as the summer months approach. These are time-consuming, but worth it, so enlist some help while assembling these little babies. You won’t regret it. Adapted from Easy Vegetarian, makes 12. Ingredients: 1. 12 […] Read more…
Everyone calls this the ‘get fat’ season, it starts with diwali celebrations, which seamlessly transforms into major wedding season. (Yes, it’s a ‘season’ by itself. Whether we are guaranteed a ‘winter’ every year is suspect, but wedding season is guaranteed. Always.) Before heading out to the celebrations, here is a good, healthy quick and easy, not to mention satisfying, bite to munch on! And yes, it is also avocado season! Serve with pita chips, or for an even healthier option, fingers of carrots, cucumbers and whatever else your heart desires.
Serves 4-6 people as an appetizer (Adapted from Two Peas and Their Pod)
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We attended a wonderful, informative and fun masterclass with the Sushi Chef (yes, its a tongue twister!) Chef Ruben of Fenix. The afternoon that unfolded was probably one of the best lessons I’ve had in my life, with fantastic personal attention and major pampering by all the enthusiastic staff of Fenix. Masterclass Plan: One hour […] Read more…
It’s been a while. But in this while, a LOT has been accomplished, and a LOT has been witnessed. Most significant and fantastic was the fortnight in Croatia, starting with the quaint and historic Dubrovnik, up to Split, party-packed Hvar and peaceful and artsy Zadar. Although I must admit, the food wasn’t brilliant, and local cuisine was fresh and beautiful, but preparations being highly bland. All in all, with a few gems of eatiers and plentitude of fresh truffle managed to compensate, and thisnational park made the whole trip worth it. (Note to reader: add to bucket list. NOW.)
This salad has become a new favourite. Every weekend for the last 2-3 months, SS has sweetly sidled up to me and asked me to make this for him. Although not technically a salad, the amount of leaves in it may force you to label it one- it’s more of an awesome appetizer, with savoury corn chips, luxuriously rich avocado, tender beans and spicy taco seasoning. This one takes the cake- and it’s here to stay. Did I mention how simple it is? Serves 4 generously.
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Only in the last few weeks have I realised that I don’t make as much Asian or Asian inspired food than I’d have liked to, and owing to that, I spent a good week researching every corner of the world wide web (if that’s even possible) and managed to get my hands on a few […] Read more…
