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
I baked and baked as soon as I came back home. After our long trip in December, I realized I needed to do things as one does when they come back home, get everything organized and back in order. The backyard grew fast in the short bit of time we were away and everything got a major haircut.
Hello from Auckland, New Zealand and my last post of the year! I’ve been spending my time with my family and friends, eating my way through this lovely city and taking in the gorgeous scenery and landscapes. I’ve tried Kūmara potato chips and scampi which have been delightful! I’ve also shopped and picked up quite a few local New Zealand cookbooks and can’t wait to tell you all about them when I’m back. Passion fruit ice creams are very popular here which as most of you know, I LOVE!
For the past couple of years, a lot of you have emailed and messaged to ask about my favorite cookbooks. I’ve hesitated for many reasons but above all because having not written a cookbook until now, I felt it would be a bit unfair for me to decide. Now having written Season, I know how much work goes into producing a book. There are so many parts to it, the writing, the photography, the illustrations, the design, etc. and then the recipes need to be approachable depending on their targeted audience. I
We just got back from a much needed break at my in-laws farm in Virginia, this is where M grew up. We ate a lot of biscuits, had lunch with author Emily Nunn who wrote The Comfort Food Diaries (I strongly recommend, you should read this), pickled beets, fried chicken and casseroles.
After spending a few weeks across the globe for Season, I’m finally back home. I went to the UAE for the Sharjah International Book Festival, visited London for the first time and wrapped up in Seattle before I headed home. I did miss home a bit but it was also difficult to see how much the smoke from the recent fires has taken over the air in the Bay Area, some of you might remember the terrible fires that ravaged the wine country region, to see this happen once again and so soon is sad but even worse for those who have lost their homes and loved ones.
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).
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.
To the North of San Francisco, beyond wine country lies a town called Winters. Here, sugar plums, the precursor to the prune is grown. The fresh fruit that hangs off the branches of the tree is deep red in color covered with a thin powdery white coating. Taste a fresh fruit and it is juicy and sweet.