I have just returned to work from the heady aamras- poli (or phulka, to be politically correct) lunch. For the uninitiated, aam = mango, ras = juice, poli/phulka = Indian flatbread. Now why am I writing about mangoes, when the rest of the folks back home are celebrating monsoon (or the lack thereof) with bhajias, […]
In my last post, I suddenly realised that the moong bean cannot have a passing reference, like say toor dal. This was the inspiration behind today’s post, and I grew to appreciate the versatility of the humble moong (much like the humbler potato), after eating it in all forms, textures, dishes (this is the first […]
Perhaps no vegetarian meal is complete with the protein powerhouse that dal is. However, just like there are many ways to skin a cat, there are far far too many ways to make your dal. First, to broadly categorise it – there are three primary dals- moong, toor and masoor. Of course there are the urad […]
Take a loan, and drink ghee! So goes the Sanskrit saying… What can we say about this golden elixir, except that it has entrenched itself firmly in not only Indian kitchens, but now is slowly making it’s way into many western ones as well. Long before the west woke up to the amazing benefits of […]
If there is anything that is the vegetarian version of chicken soup (not that I have ever tasted it), it is a bowl of soupy, mushy, nourishing khichadi. Picture a grey, rainy day, with cold winds blowing. You are loath to get out of the warm bed, but must, for the growling in your tummy […]
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