Jump to Recipe Being taken to Delhi as a child to witness the grandeur of the Qutub Minar was a journey etched into my memory forever. As my parents guided me through the historical marvel, I couldn’t help but feel a sense of wonder at its sheer magnitude and intricate architecture. However, it was the lunch that made the whole experience unforgettable. Yup, my life has alway just revolved around food! Immersed in the bustling colors and sounds of Delhi, we sat down to savor the most mouthwatering Chole Bhature. The aroma wafting from the piping hot dish teased my senses, and as I took the fir ..read more

Jump to Recipe Easy Flourless Chocolate Cake: Indulge in the decadence of a flourless chocolate cake, a rich and luxurious dessert that delights the senses with its intense cocoa flavor and velvety texture. Made with just a handful of simple ingredients including milk chocolate, eggs, sugar, and butter, this gluten-free delight is a celebration of simplicity and sophistication. Its dense and moist crumb, coupled with a delicate balance of sweetness and bitterness, makes it a favorite among chocolate aficionados and those with dietary restrictions alike. Whether enjoyed on its own or accompanie ..read more

Back in the day when I religiously ate home cooked meals there was almost little to no fuss involved in eating whatever my mother prepared for the day. A fantastic cook (that many would attest to) and an even better host, her meals were indeed scrumptious leaving eaters with larger bellies and happier hearts. Just like majority of Indian mothers, mine wouldn’t give me the liberty to choose what I ate and hence had me forcibly shove every green vegetable (which many of my peers do not!) down my throat- many of which were done under fear of being reprimanded. One such vegetable is bitter gourd a ..read more

Ah, the aroma of ginger and cinnamon, married together with the depth of nutmeg, these gingersnap cookies will bring you right in the mood for holidays as soon as they start baking in the oven! As dreamy as this sounds, I have to admit, I am not much of a baker. I am not one of those people who look at the ingredients and immediately start dreaming of how a tablespoon of this and a cup of that can bring something divine out. I do not know what would happen if I add a tablespoon more of butter or a 1/4 teaspoon less of baking soda to my cake. Nope, not that person. At my best, I am good at foll ..read more

Born and brought up in North India and it was not until I was 7 or 8 years of age and I was visiting Delhi (capital of India) that I had eaten Chole Bhature. Almost feels unbelievable to me especially considering how popular the dish is around the world as a North Indian street food. But as diverse as India is with its regional cuisine and in the day and age with no internet, it wasn’t as easy as today to learn, let alone taste the cuisine of places as close as a few hundred miles away. This suddenly makes me realize how far we have come with making the distances closer to the internet, techno ..read more

When you have little ones at home and even more so if you have a picky eater, you must be familiar with all kinds of strategies you have to use in order to sneak some “healthy” into their meals. Now, even though I have two young ones at home, one of them being pickier than the other, I am still lucky that they eat their greens pretty decently. Dishes like okra fry and green beans and tofu stir fry are always welcomed in my household. Having said that, some vegetables are a hard sell than others. Spinach, kale and pretty much any green leafy ones are a no no for the older one. It is sometimes ..read more

India is a pretty big country. And diverse. So much so that you travel 50 miles in any direction and you will start noticing a change in language, culture, attire and of course the cuisine. The prime crop of the particular region would determine what the cuisine would look like. If you come from a region with soil rich for rice then you would mainly be eating rice and if a region grew lentils well then you can expect an array of dishes cooked with lentils coming out of the kitchens. And the language, culture and food played (and still does) such a deep role in people’s lives that back in the d ..read more

This post is sponsored by the Crock-Pot® brand. I would always smirk when people would say that you transform into a different person once you have a baby. The way you feel, the way you react to things, the way you talk. It all felt like an exaggeration to me. Well, until I had a baby! Now I am not sure how much I have changed, for better or worse, after being a mother but I can assure you my taste buds have definitely taken a turn. So many flavors that I mostly stayed away from before I was pregnant with my first child, were suddenly all I’d crave for. As if a switch was flicked in my head an ..read more

This was in the summer of 2013 or 2014, I think it was in Las Vegas for Saveur Best Food Blog Awards when I first met Naz. This beautiful woman, dressed elegantly with her hair let loose, quiet but present. We were both nominated in the same category and that commonality broke the ice between us and then we hung out for the next two days, we were there, at the event and became good friends in the years that followed. Her love and curiosity for food, words and everything around her is so infectious. And I have to tell you, to know Naz is to love her. Fast forward four years and nothing has chan ..read more

This post is sponsored by the Crock-Pot® brand! In India where a large group of people are vegetarian, which means not just meat or fish but also no poultry or even eggs, eggless baked goods are very common. So over generations chefs and home cooks have developed a whole range of cookies, tarts, pies and cakes using no eggs at all. One such cake from the childhood that is still etched in my mind is Malai Cake. Traditionally a Malai cake uses just Malai a hindi name for heavy cream and mixed with sugar and nuts. Whipped until light and baked into a cake. And the flavors are just out of the worl ..read more