October was an exciting month, Season came out and my aunt and uncle came to visit from New Zealand. My aunt is an amazing cook and she taught me a couple of Goan dishes that I’ve been trying to get a better understanding of (more on that recipe soon - it’s going to be a December dish for the holidays).Read More
This has been one phenomenal week, one that I could never have imagined. Your reception to Season has been simply amazing! First the New York Times and prolific award winning author, Mayukh Sen, wrote a profile, featured the book and they also included it in the Top 19 cookbooks of Fall 2018. You can read all about it here;
There’s also a special giveaway starting today on Instagram with the lovely folk at Guittard chocolate, to enter head over to my account and good luck.
You can now also make the spicy chocolate chip and get the recipe at Guittard.
I’ve wrapped by the first part of San Francisco book tour and New Orleans and now headed to New York this week. There are still a few tickets available at 92Y, please come if you’re around! My second event in NYC has completely sold out.
October 9, 2018 - 7:00pm - 92Y 2nd St - Season: Big Flavors and Beautiful Food with “A Brown Table’s” Nik Sharma and food writer and journalist Korsha Wilson. Tickets are available here. A book signing will follow.
It’s here, it’s finally here! It took me two years to get to this day and I’m so happy and excited that today, SEASON comes out worldwide in bookstores! Coincidentally, today also happens to be the wedding anniversary of my late maternal grandparents and I think they’d be proud to see become an author. I learned all I knew about Goan cooking and cooking in general from my grandmother, so it would have been amazing to have her see this day.Read More
Summer is officially ending soon and honestly, it feels a bit weird. I’ve been waiting for this part of the year because the fruit starts to ripen under the warmth of the sun but it’s quick and by the time we get to eat things off the plants, we get closer to fall. Not that fall is a bad thing but I did wish summer were a bit longer.Read More
A lot's been going on here and at my column for the San Francisco Chronicle. I just got back from a day learning about my figs and how they're preserved by drying (but that we will deal with much later) For now, I wanted to share with you some of my recipes from the column that I've been cooking up, a little savory and a of course, a little sweet! There's a prawn and chorizo pulao inspired by Goan chorizo (and what I do since it is practically impossible to find outside India), a look back at San Francisco's Oyster Loaf with my special take with a bit of semolina, an easy toasted naan and tomato salad and of course, dessert, this roasted summer sweet corn custard tart with cardamom.Read More
As a kid, I called shortbread cookies, sand cookies. The grains of sugar and the baked cookie crumbled reminded me of sand every time I took a bite into them but unlike sand, they would melt in your mouth quickly leaving behind a welcome a hint of sweetness. They're also perfect with tea, so that made it a bonus treat every evening for my 4 pm tea ritual.Read More
When you have a craving, at least in my mind, you should satisfy it, if not you'll be thinking about more and more and more. Madeleines were on my mind all week, they go superb with tea and coffee. They're exceptionally simple to make and cute. This is a recipe from Julia Child's book which really needs no changing and the only thing I did was introduce new flavors. I've been wanting to play with perfumes more and more this year and this heavenly mix is hard to pin down as one scent so I'm going to go with "scented Madeleines". I used a metal mold that I found at a thrift store in North Carolina many years ago.Read More
If you saw my Instagram Stories episode last week, you might have seen this tart. While it is well documented that I can eat lemon curd at any time of the year, I particularly it on a hot day for its cooling qualities, the idea behind this particular tart arose from a need to get rid of a few things in my refrigerator.Read More
I do not want to turn my oven and when I do I run away to the cooler part of the house. Summer is here and I love warm weather but on some days even in the Bay Area it can get rather hot. I recently had a couple of friends over for dinner and the best thing I could do for them and for me, was serve them this affogato at the end. An affogato which translates to "drowned" in Italian, is perhaps one of the easiest ways to prepare a dessert. The concept is simple; ice cream and coffee. But you have the option to play around with the flavor; the coffee for one is a good place to start and then of course the ice cream.Read More
Bananas and I have a curious relationship. I can eat a little but of the fruit but not a lot by itself. I find the texture extremely mush and overwhelming when it starts to get a bit ripe. I prefer the fruit seasoned or thrown into desserts or shakes. In this upside down cake, the fruit is thrown into the cake batter and also used to line the surface of the cake with a combination of sugar and maple syrup. I've also added a little bit of ghee for its wonderful nutty aroma and a bit of ground green cardamom to add a little pop to the fruit.Read More