I am a Christian married to an Iyer and apart from our different backgrounds, just in terms of food culture, we had our work cut out for us. But somehow, these differences combined in beautiful ways to make our union a runaway success.
Some tomatoes, some palm jaggery, a pop of paanch phoron and lots of nostalgia makes for a delicious gur tamatar chutney
This carrot cake, absolutely stuffed full of wholesome ingredients like carrots, bananas, coconut and walnuts, is a perfect example. Every ingredient adds flavour and moisture, cinnamon and nutmeg bring a delicate warmth and the cake is a tender, hearty delight.
Spring onions so often get treated as just a garnish or a passing addition to ‘Chinese’ dishes, it’s a little sad. Especially when they can play such a great starring role.
A Paratha, hot off the tava with ghee glistening over its crisp, mottled surface, is moreish perfection.
A delicious, light and fresh tasting dish, the rich egg yolks spills into the bright tomato gravy as your spoon slides into the egg
As a Poha lover, I’ve had countless variations - with onions, without onions, with vegetables, with peanuts, with sugar even, with tomatoes in some places..
Pancakes in so many forms – ricotta pancakes with a fresh peach compote, buttermilk pancakes with dried blueberries, chocolate pancakes with strawberries – all with endless drizzles of maple syrup.
Eggs Benedict - break into that egg and a bright yolk oozes out and swirls into buttery Hollandaise sauce, seeping into the toast to make a delicious mouthful.
This has all the delicious breakfastiness of a good french toast combined with the warm, cozy feeling of family style dessert. You can even prep it the night before and pop it into the oven just before you want to serve it.
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