It’s Spring all around. There is a burst of colour in the garden – nasturtiums and poppies (oh, the gorgeous poppies) return every year in striking new shades like little miracles. Soon, it will be the turn of the street trees to shimmer – the Semal in March, and the Gulmohur in April. While theContinue reading “Spring Table: Kashmir”
Category Archives: Kashmiri
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”