Kohlrabi Pickle

I can’t have enough pickles it seems; the previous post too was on pickling. Pickling is cool (again) and you are likely to see a lot of talk about them. Lacto-fermentation is trending. Me, I’ve always loved a good pickle and the process of making a perishable vegetable last longer. Pickles are a great wayContinue reading “Kohlrabi Pickle”

Tchoek Vangun hachi – cooking with sun dried brinjals

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, SouthenContinue reading “Tchoek Vangun hachi – cooking with sun dried brinjals”

True-blue Kashmiri Dum Olu

I am breaking the journey through the Kashmir Himalayas to share with you a family favourite from the region.  ‘Kashmiri’ dum aloo appears on the menu of Indian restaurants more often than it ought to.  I don’t imply that it is not worth offering, but that what is offered is not the real McCoy, butContinue reading “True-blue Kashmiri Dum Olu”

Pumpkin shoots with eggplant – al kanjji te wangun

As we move to bigger urban centers, and into smaller and smaller lots and apartments, we are removed more and more from the food we eat, from the act of growing our own food.  Much of what was once common in every home garden is gradually getting lost, at least to us city folk.  MyContinue reading “Pumpkin shoots with eggplant – al kanjji te wangun”