A 50 year old red-oxide floored kitchen; a huge bubbling baandli (kadai) sits on a gas stove next to a south facing window in the brightly lit corner of that kitchen. The white wall behind the stove turned somewhat brown is spattered with black-brown blotches. A middle aged saree clad lady stands facing the window vigorously stirring the contents of the kadai, her eyebrows cringing, her arms covered in a towel to avoid all the vicious spattering.
I was in India for most of this year’s summer. While there are many things I miss about being back home, in the context of food and cooking, the one thing I miss incredibly like no other is the joy of shopping in open vegetable markets. The old world charm of walking from one street vendor to another, picking the freshest produce in Malleswaram market, or the Mysore K R Market, Basavangudi market or any local market for that matter is quite an experience for the senses.
Cake is for life not just for birthdays.
I read this somewhere and feel it is true. Sometimes, we don’t need any excuse to eat cake. No special occasions needed. Baking cake in itself feels like a celebration of life. Isn’t it?
I come from a family of non-bakers. But, I love baking. Continue reading
I have come a long way in my relationship with Thondekai (Tindora). Progressing in stages from being perfect strangers to distant acquaintances for years on end and out of the blue, to being very much in love now. Not a love story that I anticipated, but glad that it happened.
ps: Be warned of a picture heavy post.
Where should I start about Yogurt?
If I get carried away which I almost always do, I might start on a poetic note. Such as, if yogurt was a flower, I’d imagine it would be magnolia or white rose.
But I am glad it isn’t. Because, hypothetically speaking, if there’s one good reason I can’t be a full time vegan, it has got to be yogurt other than ghee of course.
Really. You know what is indispensable in my kitchen?