Made with just all-purpose flour and potatoes, these fritters are not something that I would define as healthy. But they are supremely easy to make and are the perfect dish to make when you open the doors to unexpected guests.
“I decided to become a chef when I was 10 years old and I never changed my mind. Never ever. I remember telling my father that I want to become a cook.”
I was all of 18 when I marked the first international trip of my life. It was with the elder sister Raka, and we flew to Bangkok where she was pursuing a Masters’ degree. We stayed in her boarding room, part of a two-room unit with a shared bathroom and kitchenette. My first memory of …
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’.
Reminiscent of the traditional kebab eaten in India – and part of Middle Eastern cuisine – the souvlaki is seasoned, biteable pieces of meat grilled on a skewer and served with pita wrap, garnishes and fried potatoes.
Why is it so difficult to write about food? No. I don’t mean it’s difficult in the sense I can’t find things to write. I say difficult in the sense that there is way too much to write about, to share, to praise, to describe, to… you get the drift.
So here is my contribution to the world of lists – this one for those who are planning to put up cake stalls in the near future. Or just love collecting lists. Most of these ‘to do’ can be applied to food stalls too.
Yummmmmm… I still remember hovering around the oven, taking deep breaths to capture the smell of vanilla, wishing I could smell like that yumminess.