Carrot cakes date back to medieval times. Sweeteners were dear those days. Carrot was added to sweeten cakes. Carrot cakes could be kept without refrigeration for three days without spoiling. It made logical sense...
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Recipes
Grapes are in season. I am sharing a good bodied, fruity, seedy, nutty and classy salad recipe. Black quinoa has a lot of character. They retain a loose flowy texture even when completely done....
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The word squid is a dialectical variant of the word ‘squirt’. It is obviously so called because like the octopus, squid releases ink. I know a few who would struggle between squid and prawn...
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I used to hear old tales of cooking with mustard and fish from the elders of our family. There were techniques and methods to cook the fish with mustard made less pungent using a...
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Fusion food seems to be coveted by good food audience. My sense is that it create a feel of being in tandem with the new keeping the sense of the classic old alive inside....
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Popular around the 15th or 16th century Snow Cream was called a dessert that fells from the sky. It used to be a child’s winter novelty, the stuff of snow days, reloading after a...
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We often find ourselves struggling to put together a sumptuous vegetarian snack, something off the beaten track yet mainstream. I have been working on coming up with a snack which is vegetarian yet eye...
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Roasting a whole chicken is really not very difficult. If you follow the steps of a recipe and you know your oven well, you can pull it off with panache. What is the trick...
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Seasonal fruits make the best desserts. It is pure romance to cook with fruits and veggies which appear in markets only one time in the year. It is like you have an un-suppressed urge...
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