Burrito dinner
It’s all very well to aim for beautifully plated meals that feature sun-dried tomatoes, asparagus, and bechamel sauce. Dishing out delicious food to the family everyday, however, is another kettle of poisson fumé altogether. What can you dish out on a daily basis when the hungry hordes are rebelling against dal-chaawal-chapati? My sister-in-law recently put this question to me. Here are five ways to spice up your table with very little effort: Keep reading…
… I’m back. After eight (okay, more than eight) weeks of eating, drinking, traveling, and trying to help someone fight for justice from possible hospital negligence. Oh, and did I mention that my best friend (she of flying yellow pepper fame) delivered twins?
The humble spud
When the rain forces me to roll myself out of my hammock, I will get round to sharing with you reviews of restaurants dishing up Bengali, Parsi, and Navyati cuisines, as well as a peek at my favorite neighborhood Italian restaurant and simple ideas for the dinner table. For now, though, since I have been in couch potato mode, I thought I’d ease back into work with exactly that: the potato.
Salad ingredients... the fresher the better
It’s hot. Somehow, the thought of spicy food isn’t really turning me on. Although I was never really a fan of salads, an encounter with chef Rakesh Upadhyay of the Oberoi Hotel in Bangalore a couple of years ago inspired me to try my hand at making salads. And I loved the results. That article is here – salads-101 – plenty of tips on how to prepare, store, recipes, and more! Keep reading…
Bell peppers
My closest friend threw a yellow pepper at me the other day. Really. “What the hell am I supposed to do with this?” she hollered. She’s pregnant, and her husband has taken over the vegetable shopping. Seduced by the alluring colors and neat packaging he sees at their local Namdharis store, he stocks their refrigerator with heaps of vegetables in a bid to get her to eat healthier food. Problem is, the exotic veggies he picks up aren’t really native to Indian cuisine, so other than sticking them in a salad, my friend doesn’t know what to do with them. Result: a plethora of expensive, shriveled up vegetables in the bottom of her fridge. So, this series is for you, M.
