• from the corner table, #fromthecornertable, Maida Pakoda, #indiansnacks
    Tuck-In

    Maida Pakoda | Flour Fritters

    It was a gloomy monsoon evening, the skies overcast with thick clouds as raindrops lashed the glass panes, the howling winds a reminder of nature’s force. The parents were slumped before the television set, sipping on chai, as I sat on a sofa, struggling to concentrate on work. The sound of the doorbell jarred the gloom, the loud sound rousing us from the slump and forcing Maa to shuffle to the door. Who knew the opening of those doors would dispel the approaching dark, bringing in the joy of light, laughter and taste! Who knew that a plate of fritters would make us shake off the sluggishness and add the always needed munch to…

  • Tuck-In,  Talk

    Chicken Milanese & a chat with Chef Mauro Ferrari

    After nearly a decade in journalism and having interviewed a decent number of people, I can safely say I have the ability to distinguish between people who speak to you for publicity and those who want to share more about their passion. Chef Mauro Ferrari is willing to do the former but it’s the latter that shines through his eyes when he speaks to you about food. A native of Milan but having travelled across the globe to share his creativity with food, Chef is an entrepreneur, a brand ambassador and a sommelier. Snippets from a quick conversation with Chef Ferrari who is always keen to speak about food –…

  • Kamini Patel, Kitchen Therapy, #fromthecornertable, #kitchentherapy
    Talk

    Finding Therapy in Pots and Pans

    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 that trip – other than drunken co passengers on the international flight – is of waking up to a smell that left me gasping for breath. As I stumbled out of Raka’s room to find her in the kitchenette, she introduced me to her neighbour of Thai origin and the smell – it was breakfast…

  • Travel,  Tuck-In

    Chai, halva & Azeri hospitality

    One of the most beautiful memories that I have brought back from Azerbaijan has been the Azeri passion for food and the warmth they extend to those who appreciate this passion. The warmth that envelopes you as the food bearers — be it the lady of the house or the restaurant server — place the food on the table and serve it makes you feel like a king about to feast! 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…

  • Greek Souvlaki, from the corner table, #fromthecornertable
    Tuck-In

    Greek Style Kebabs, the Chicken Souvlaki

    My first meal in Athens was recommended by the owner of the traditional Greek grill house where we had gone for a late dinner. The gentlemen had suggested we try the souvlaki platter and/or gyros. “Never ignore food suggestions from a local” is a mantra I live by. So we went ahead and ordered the souvlaki, gyros and some extras to ensure that we overindulge! The gentleman had been right all along. The souvlaki and gyros were a revelation to the tastebuds! Reminiscent of the traditional kebab eaten in India – and part of Middle Eastern cuisine – the souvlaki is seasoned, bite-sized pieces of meat grilled on a skewer…

  • Whiskey Tasting, from the corner table
    Travel,  Tuck-In

    Culinary delights of Scotland #1

    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, to share, to praise, to describe, to… you get the drift. A long time ago – when I was a grumpy 5-year-old and my sister a teenager – maa and baba told us: “Whenever you visit a new place, you must devote time to the local food. Explore. Enjoy. What you see and what you taste will help make your memories stronger.” This bit of wisdom had been delivered over plates of…

  • Tuck-In

    Quick tips for a cake stall

    There is no perfect or complete list of anything in this world. This I have learned the hard way. But the combination of these lists is definitely helpful if you are looking for some guidance. So here is my contribution to the world of lists – this one for those planning to put up cake/food stalls. Or those who love collecting lists #Ido. Let me know if I should add anything to the list. After all, I am just one stall old and took lessons from other lists and Maa’s experience. Plan Well – Consider the weather. Avoid frosting, glaze or any milk product in summers. No one wants to…

  • from the corner table, fromthecornertable, traveltuckintalk, travel tuck-in talk, musings, kitchen stories, inspirations
    Tuck-In

    Musings from the kitchen corner

    As a child, Enid Blyton’s Famous Five novel series was an absolute favourite. I loved the characters and adored Timmy. He was (and is) my dream dog. My favourite part in all of these books – apart from the adventures of these oh-so-daring kids – was the meal times! Fresh scones, slabs of cake, ginger buns, potatoes baked in jacket, sandwiches, and lemonade made my mouth water. Blyton’s other books too had protagonists feast on food like potted meat, shortbread and fruit cake with almonds that sounded so exotic to the child that I was (some of it still does #honestconfession). I distinctly remember that when play acting any of…