Strawberries come into season between November and March every winter in India. One of the best ways to put those strawberries to use (short of just eating them, of course)…
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Today, Magic Marinade turns four. I decided to commemorate this with a redesign of the entire site, and a special dessert that has been a long time in the making.…
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I've been wanting to bake a ratatouille for a while now, and an opportunity presented itself last weekend. I'd decided to throw a small banquet on the occasion of my…
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The last week has been amongst the most stressful ones I've been through this year. It had started to reach a point where I felt like the stress was starting…
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The Pineapple Upside-down cake was never my favourite sort of cake. Most of the time it'd be dry or overtly sweet, and somehow, cooked pineapple was never something I was…
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I'm always on the lookout for easy recipes that are quick to put together and cook up, while also being nutritious— a perfect workday meal. This recipe was a product…
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The average and sometime sub-par canteen and mess food of my college years often saw us venturing out to restaurants for a culinary break of sorts, where the dish that…
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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…
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It's almost been a whole year since I executed by baked samosa experiment. This Sunday, I decided to revisit the samosa in a non-vegetarian, rather meaty-muttony variant.
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I bought the most average plums of the season the other day. They were lush and dark, and quite firm (most lush and dark plums that are purchase-worthy ought to…
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It has been a little over a year since my first foray into the world of choux pastry. I always wanted to give making my own éclairs a shot, but…
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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…
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I'm not the greatest fan of flatbread. Relative to the time and effort it takes to knead and roll out and cook, rice has always seemed like the better alternative.
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I haven't set any major resolutions this new year, but I reckon starting the year off with a post (a strawberry and chocolate laden one at that) is probably a…
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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…
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I've been contemplating buying a deep fryer for the longest time, with a list of recipes to try out (samosas and super crisp French fries top this list). While I…
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Sometimes, I bake when I'm blue. As therapeutic as the exercise is, I think I enjoy baking and cooking as a celebration a lot more. I've had a pretty tough…
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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…
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I bought a bag of hazelnuts last month, and I've been looking for things to do with them ever since. I'd bookmarked this recipe for chocolate hazelnut biscotti a while…
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Today is Onam. Though I'm not cooking up a hardcore Onam lunch, designed to knock the persons experiencing it into a food coma, I decided to make something that to…
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Almond biscotti is a deceptively simple thing to make. While you're mixing up the batter, you're thinking, "well, this is all very easy, it barely calls for any special technique…
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Eggs are amongst the most versatile ingredients for a cook with a limited pantry, equipment and time. They form the perfect medium to suspend and assortment of vegetables, flavours and…
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This is a strange transition month. Circumstances have rendered me homeless for exactly the month of August, and I’ve been relegated to a sort of frontier living. I have at…
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After recently discovering that soufflés aren't as difficult a deal as they're made out to be, I've been dying to try cooking up a savoury soufflé. In principle it's just…
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I've never tasted a dish quite like this one before. It has a flavour profile quite unlike anything I've ever cooked or had at a restaurant. The sweet sourness of…
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My earliest memory of choux pastry is from college. We used to order up éclairs, because as impoverished students, the moderately priced chocolate éclair was just about within budget. The…
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Cherries are now in season here in Bombay (and possibly other parts of the country too). I've never been a big fan of Indian cherries as they always seem to…
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This is probably the second or third post (and surely not the last) I’ve put up that has been a product of a relatively sudden and massive chocolate craving. The…
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I had a massive chocolate craving last week, which I decided to satiate with these salted caramel tarts. I'd picked up this really nice Valrhona 70% dark chocolate (with little…
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Over the course of three visits to Singapore, I've been introduced to a whole new world of flavours, cuisines and preparations. On this trip, I decided to try something new…
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Strawberries are usually in season in Bombay between the months of November and March. Around this time of the year the prices drop to a point where buying a ton…
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Once in a month or so, I buy a whole chicken and stock it. Stocking is one of those processes that is wildly efficient — it uses the entire chicken…
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One of my resolutions for this year has been to expand my seafood repertoire with more fish and crab dishes. However, I picked a rather lousy time to do so…
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Spaghetti aglio e olio is one of my lazy day staples. If you're quick and careful, you can easily put this together in just around 13 minutes. Traditionally, spaghetti aglio…
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Mulberries are amongst the most underrated fruits that are available quite freely here in Bombay. Their simple mild sweetness possibly doesn't compete with the strength of other fruit flavours like…
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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…
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Until I actually made it myself, I always thought making cheesecakes was something reserved for the advanced baker. This cheesecake is actually put together in a blender in just moments.
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I always end up buying spinach and letting it wilt before I get down to putting it to any use. I finally broke this spinachy jinx of sorts with this…
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Pizza Napoletana is a testament to the simplicity of Italian cooking. It has barely a handful of ingredients to it, but still manages to be deeply satisfying with its anchovy…
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I love pizzas because they're such a breeze to prepare and there's really no limit to the flavour you can pile onto it. The one in the picture above is…
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This recipe is a little off season at the moment. It's best made when you find Delhi carrots in the markets and they're usually a winter (or early year) phenomenon.…
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I love seafood and amongst the easiest and least messiest sea-foody things to cook are prawns. So it goes without saying that this was my go-to prawn curry dish and…
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My first Jamaican Jerk Chicken experience was a little disappointing. I ordered it at a restaurant in a business park after a meeting (to their credit, the standard of food…
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