This year summer feels short. I’ve been locked away for the most part writing and testing new recipes for my book which explains why I feel this way. There were a few important house projects that we kept putting off and it was finally time to tackle them head on. A few gardening projects were also completed - the passion fruit vine is now attached to a proper trellis and it’s taking over the fence beautifully like a big green curtain.
Every summer involves a ritual of luscious mangoes dazzling in their sweetness and and tropical fruity aroma. After more than 5 years, I got the chance to taste Indian mangoes all the way in London on a vacation and there were so many varieties to choose from; the Kesar, the Alphonso, the Langara, and so many more that I’m now certain that if I can’t visit India in May, I might need to just take a trip back to the land of the Queen.
I recently cooked this recipe and shared it in my Instagram stories and some of you emailed asking for the recipe. It’s an old recipe that I’ve tweaked quite a bit over the years and is loosely based on Julie Sahni’s Savoring India (Time Life Books). This version has a stronger coconut flavor, for those of you that have access to fresh coconuts and make your own, use that.
Before we talk cake business, I want to share some wonderful and unexpected news with you. Yesterday, early in the morning, I received some news from my friends that Season was nominated as a finalist by the James Beard Foundation Awards in the Best Photography category for Cookbooks. I was shocked to say the least, cried a lot, my hands started to shake when I texted M to tell him the news.
This month, I’m currently reading a few new cookbooks some of which are written by friends. Some of these came out last year in the U.K. but are now being released here in America.
Folks, we just learned that Season was one of the Cookbooks of the Year by the American Library Association! This is such a wonderful honor and I could not be happier. Thank you for all your support!
My freezer invariably contains a bag or two of chicken stock stashed away in ziptop bags. I never know when the need might arise, perhaps as a base for a soup or to make a rice pilaf brimming with an extra punch of flavor. I’m not a fan of using “perfect” to describe recipes but this is the recipe that works for me and the one I go to most often. It’s aromatic and tastes of chicken. A stock is so much more than a collection of spices, chicken bits and veggies, it reflects who you are, where you’ve been and will be a good indicator of what spices and flavors you cherish the most.
Of all the dals in Indian cuisine, dal makhani is perhaps one of the most glorious ones. It’s packed with flavor, a smooth creamy texture, tanginess from the yogurt and tomatoes that go into the stew and you can eat it by itself with a dollop of yogurt or with rice or roti. It really stands on its own. This recipe is for pressure cookers