Gajar or carrot halwa

Gajar (Carrot) Halwa

Desserts // Gluten free // Indian // Seasonal // Vegetarian

Delhi carrots have been in season for a while, and one of the best things to do with them is to turn them into delicious Gajar halwa— a light (if prepared this way) and relatively healthy preparation for the winters. This is something I cook up more than twice a year, and have been working on a recipe that maximises its nutritive value (in providing adequate fibre, beta carotene and potassium).

cremé caramel

Cremé Caramel- Caramel Custard

Desserts // Fast & Easy // Gluten free // Grilled

Inertia and procrastination have kept me from posting here for a while now, but I plan to fix that this month. I’ve always wondered how many people out there actually read these posts; not just follow but actually read them. Then the other day I actually ran into someone at a party who has been a regular reader of both my blogs and I felt like I ought to get back to it, even if it were for a small group of people.

Chocolate Monk Nirvana

Chocolate Monk Nirvana

Cakes & cupcakes // Chocolate // Desserts // Gluten free

I’ve been looking for a recipe for a good boozy chocolate cake for a while now. Not the ones with a ‘hint’ of brandy or vodka or rum, but one that punches you in the face like a tequila shot (while not necessarily having to be tequila), while still being delicious enough to want to finish the rest of the slice that booze-punched you in the face.


Super easy (and very fluffy) Meringue

Desserts // Fast & Easy // Gluten free

Many recipes (especially custards and lemon tarts) call for the use of multiple yolks, but most of these recipes aren’t thought through completely, and end up with large amounts of egg white that mostly have to be thrown away. Some people make egg white omelettes out of them, others find different uses, from thickening corn soup (Indian restaurant style), egg washes or even face masks.

Mango Chocolate Mousse Cake

Mango-Chocolate Mousse Cake

Desserts // Gluten free // Seasonal

Mango season is almost ending, with the onset of the monsoons here in Bombay. But there still are parts of the country where you’ll find mangoes in the markets.

The idea to make this cake happened spontaneously one day, when I thought to myself that chocolate and mango would work so well in a dessert together. A short bout of Googling later, I came across this recipe and I knew I had to make it one weekend. So I did.

The traditional approach when it comes to making mango desserts is to always use Alphonso mangoes. I believe this is a little unfair to the absolute abundance of different varieties of mangoes available in the country, each with it’s own special flavour, texture and sweetness.