Labneh is a staple in my fridge. It is versatile and we love to lather it on to toasted bread or roti for a quick breakfast on the run, or serve it with crackers over drinks. Imagine my delight when on my recent trip to Jordan I discovered that it was possible to ‘pickle’ it! This meant […]Continue reading "Preserved Labneh (Labneh Korat)"
Last week I made this pesto, my first, for dressing the fresh pasta we were planning to make later for the Simply Italian Workshop. I didn’t realise till I opened the blog that the previous post had also featured this little-used ingredient. The pesto is very good and I’m going to go ahead and share the recipe […]Continue reading "Hemp Seed Pesto"
Drying is one of the oldest and easiest way to preserve food. In a country with plentiful sun it is only natural that we should have a tradition of using the sun’s energy to process food. You will find wadi varieties from all over the country. Bengalis put their bodi into many dishes including shukto, Southen […]Continue reading "Tchoek Vangun hachi – cooking with sun dried brinjals"
Day 6, September 4, 2014 Alchi to Leh (90km, 4 hrs) Another rainy morning. The clouds and the incessant rain were getting a bit depressing. I stepped out thinking maybe I could walk around the village and the monastery before breakfast only to find Anand, the enthusiast photographer, sitting in the veranda looking a bit disappointed. His […]Continue reading "Ladakh Himalayas, Part IV: Leh to Hundar, over Khardungla"