Skip to content

Posts tagged ‘Curry’

Onam sadya recipes – Documenting heirlooms

IMG_5756

Priti eating her sadya. Clockwise from top left – Cabbage Thoran, Sambar on rice, Avial, Tender mango pickle, Ghee on gunpowder chutney, Ginger and jaggery coated banana chips, banana chips, Theeyal, Inji curry, Kalan, Olan, Beetroot Pachchadi, Mallu pappadam

Each year, when Onam arrives we (I along with Meryl and now Sheryl since she has been here in Mumbai) talk endlessly about all the food we will eat and then when the day arrives, lazily lament the loss of good old home cooking, deride ourselves for not having planned better, make half hearted attempts to find a sadya in Mumbai, scramble into a set sari or atleast salwar kameez, play act at being mallu girls with mullapoo in their hair, try to haul ourselves to a sadya anywhere nearabouts that has a table free, inevitably feel disappointed at what (if we do) we manage to eat and spend much of the day in one long session of reminiscing good old days when we would just go to our ancestral home with our parents and stuff our faces till we could just lie back like beached whales. Yep, we are rather proactive like that. Read more

Advertisements

Nostalgia and Kaddu ki khatti meethi sabzi

IMG_4538

I find that most of my quests around food date back to something I dreamt of or tasted in my childhood. Infact don’t we spend much of our adult life recreating or searching for themes from our childhood? This dish for me, quintessential UP fare, is my way of bringing back all those afternoons and holidays I spent at Sharma aunty’s house.

Read more

Cooking in Penang and a Malay Recipe – Chicken Rendang

IMG_0805

The sight and fragrance of the torch ginger flower will now forever remind me of Penang. I was struck by how beautiful this flower is and quickly realised that this is one of the definition defying fragrances that linger all over Penang.


Honestly, I don’t know where to begin about Penang and food. This has been such an amazing revelation. The most incredible thing about the food in Penang is probably the beauty with which the different types of cuisines (Malay, Indian and Chinese) mingle to arrive at myriad variations of delicious ingenious dishes. The abundance of incredible fresh produce, mind-boggling variety of types and cuts of meat and poultry make, range of spices and a whole world of herbs make cooking in Penang an experience of beauty!

Read more

Some rooting and my favourite Mutton Curry

IMG_0247There are some days for me when NOTHING hits the spot like a really good Indian curry. Not a generic add an MDH masala curry but the real deal. Made from scratch. Like a good fish curry. Mom style. Red, fiery, coconutty, tangy…with shiny curry leaves, crackling mustard seeds and plenty of spice.

Read more

Butter Chicken

There are few things I can eat as often as a well made hot, buttery naan with  butter chicken. Sometimes I wonder if that’s not played some subtle subconscious role in my falling in love with Atul…. some latent sub-conscious urge to get closer to the genes that created butter chicken. Since forever, I have measured life in terms of butter chicken. If a book is good, it will have the right butter chicken recipe in it. If the foodie is real, s/he will recognise the real orangish hue of butter chicken from the fake brown one, if a restaurant is good, they will know not to add any onions… if the lachcha parantha is smart, it will know to shine next to a perfect butter chicken.

Read more

%d bloggers like this: