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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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 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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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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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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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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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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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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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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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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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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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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