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
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
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
In Indian cooking, saffron is a spice reserved for celebratory occasions, usually used as a garnish and a flavoring agent in pilafs, biryanis, and of course, desserts and drinks. In India, we would use Kashmiri saffron but here in America, I typically use Persian or Saffron. And now, I've tried saffron grown in the country of Afghanistan and it is wonderful!Read More
This week has given me many reasons to be happy.
First and foremost, my pup Snoopy whom most of you know was recently diagnosed with lymphoma, he is now on chemo and doing much better.Read More
Last year, I made a pumpkin flan for my column at the San Francisco Chronicle and this year I wrote about how canned Indian mangoes brought absolute joy to my life in summer for Taste, so it is quite imaginable that at some point I would try to combine both these things and make a mango flan. Summer always involved mangoes from the months of April to late May. My parents would have boxes in their kitchen, where the large ripe fruit, sat on a bed of hay next to each other, carefully protected so they wouldn't bump and bruise. Mangoes were and still are meant to be a delight. My mom's sole duty in summer and part of many our conversations on Facetime revolve around her eating fresh mangoes in India and me struggling to find the whole fruit. Till that heavenly day arrives to my shores in California, I will make do with the canned stuff. The canned stuff is amazing when it comes to using the pulp (which is more like a purée) in dishes where the flavor is important but the texture of the mango flesh is irrelevant. I pick my cans up at the Indian grocery store near my home and they have them year round.Read More
I've hunted high and low, far and wide for a good hot cross bun recipe, one that felt close enough to what I remember eating as a kid. After much trial and error, I reached out to Edd Kimber at The Boy Who Bakes who I had the pleasure of meeting last month in San Francisco. Edd was in town with the editors from Bake From Scratch and we got to hangout and bake with the one and only Alice Medrich. Edd sent me his recipe to try out and it is absolutely easy to follow and work with. The texture of the buns reminded me of the buns I used to go every year with my grandfather to pick up at the bakery.Read More
We took a day trip to Healdsburg this weekend, made our way through Napa and Sonoma valleys exploring a couple of neighborhoods we hadn't visited before. Right now with our warm springlike spell the land is painted with a beautiful bright yellow shade of wild mustard blooms and even the vineyards that still haven't sprung back from winter are looking quite magnificent against this backdrop of gold. Some of the trees are still covered with soot and black char from the recent fires and this was a nice visual respite from that terrible moment.Read More
Save the date for October 2nd, we have a cover and a release date! It took some months to work on the cover and finalize a photo, fonts and design but it happened and I couldn't be anymore prouder of how this turned out and I can't wait for you to see the entire book. I'm also thrilled and honored that my dear friend John Birdsall wrote the foreword to Season. As always, details on pre-ordering and tour dates etc. are on the BOOK tab above.Read More
We're a few days away from Halloween. And I've baked this masala chai pumpkin cake for West Elm that has a good dose of pumpkin seeds and crystallized ginger bits embedded in it. I've also plastered this cake with a spiced maple syrup buttercream frosting and adorned it with fondant black cats all over to make it spooky. You could even serve this at Thanksgiving and leave out the cats and get creative and make a border of pumpkins if you have a pumpkin shape cookie cutter.
Happy baking and Happy Halloween!!!
Disclaimer: This post was sponsored by West Elm, however all opinions expressed are solely my own.