Archive for January, 2015

Let Thoke –  A Version

Let Thoke – A Version

Burmese food is varied. The cuisine covers a gamut of items that can be tossed to make something. From goat testicles to a dosa. They have it all. Rather they use it all. The best are their toss-ups. Subtle Influences from a myriad of food cultures, yet an innate character which is unique and unparalleled. […]

Red Cabbage Salad

Red Cabbage Salad

Always curious about the reason for the colour of the red cabbage, I recently learnt that the nature of the soil as in its ph value gives the cole vegetable its colour. While we do know that many consider cabbage with vinegar as a good hangover remedy, there is a cabbage lore which probably precedes […]

Fresh Orange Cake

Fresh Orange Cake

I remember reading somewhere that in Queen Victoria’s days they would give oranges as Christmas gifts. In fact the colour ‘orange’ came later, earlier on the colour of the fruit would be tagged as ‘yellow-red’. Maybe because of the ‘red’ the fruit found the place in Christmas hampers. Interesting. In January in Mumbai, orange carts […]

Maldivian Mushroom Curry/Roast

Maldivian Mushroom Curry/Roast

Friends and I landed into Malay airport at the wee hours of a cool morning. This was quite a few years ago. The husband came to pick us up on a boat wearing a white linen shirt and a hat looking quite like the iconic Hindi cinema villain ‘Ajit’ from a distance.Then started this amazing […]

Peanut Butter Chocolate Fudge Cake

Peanut Butter Chocolate Fudge Cake

Fudge was first made in America. One story goes that a bungled up batch of caramels resulted in the exclamation ‘Oh Fudge’ and hence the birth of the Fudge. The trick to make a good fudge is following three things ; a. Be precise in your measurements b. Be accurate with your cooking time c. […]