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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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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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 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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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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