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.Read More
I’ve loved Seville Orange marmalade for as long as I can remember. My love affair began early, when an uncle who worked as a flight engineer on Air India would bring back jars of this delicious marmalade from his trips back home. The prospect of cold shards of salted butter on warm toast slathered generously with this marmalade made visits to my cousin’s home very exciting. Bitter, sweet, and sour with those generous bites of candied peel with that strong perfume of citrus. On a side note, I really hated bitter food at that age but for some reason, bitter orange marmalade oddly enough turned out to be something I would latch on to with pure love.
For years, I’ve hunted for the Seville Orange or the sour orange as some call it. The season is very short in winter and easy to miss. It is said that this is the Queen of Marmalades so I hunted high and low, asked people, even the people at the farmer’s markets (missed out there) but finally found some at the Berkley Bowl Market here.
After much research, I came across Felicity Cloake’s recipe at her column and you should use this one to make the marmalade. It worked fantastic for me. The key is to watch the setting temperature, if you miss it, you’ll end up with an edible but runny jam (though I don’t mind that). Nigel Slater also has some notes on this which I recommend reading before you decide to embark on this marmalade making journey.
It looks like I’m set with my marmalade for a few months.
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