I never thought I would say this but my phone is having a mid-life crisis at the age of two! No, seriously! All was well till I finished watching the latest episode of Masterchef Australia Season 10 early on Thursday (say 1am-ish). All continued to be well on Thursday morning as I shuffled into the …
December is here and so is the party season! Here’s a list of of delicacies that are perfect for the party season and will win you the ‘best host’ award.
Whew… It’s still five days to Diwali but in our house on the fifth floor of an apartment, we are already feeling the effects. Doors and windows have to be kept closed after 8pm to keep out pollution created by the insane amount of firecracker bursting. Wonder what will happen by the time Diwali comes in …
I promise to make your mouths salivate and ensure that you dream about the wealth that is the Azerbaijani cuisine soon but before that, I do need to touch upon and introduce you to a fascinating experience that is part of the Azari social fabric. This is the drinking of chai or tea, served with some local or homemade fruit preserve that they call ‘jam’.
It’s that time of the year! I’ve been waiting for Poila Boishakh, the first day of the Bengali calendar, for some time now. Celebrations aside, the best part of this day is the aroma of traditional food that wafts out of the kitchen. This year, Poila Boishakh is on Sunday, April 15.
Each year, our neighbour sends over a platter of fasting goodies. It is on this platter that I discovered the singhada ka halva or Indian water chestnut halva.
Khoya is a dairy product that forms the base of several sweet dishes in India, Nepal, Bangladesh and Pakistan.