healthy vegetarian cooking
Watch a video of me making Khamang Kakdi. I’m a Bombay girl, born, brought up and spent all my years in that city. In fact, my maternal family has been in Bombay for three generations before me, so our attachment to that cuty is deep rooted. I’ve been out of my home city for some 4 years now and wh
There’s news to share with you. Because here’s where it all started. Over 7 years ago. Cooking, writing about it, sharing recipes and the love for food. Teaching how to cook would seem like a natural progression after soaking myself in cooking and baking for over a decade and yet somehow it’s taken
This is one of my prettiest salads ever – Grilled paneer on a bed of salad greens and other vegetables, garnished with edible flowers from my kitchen garden
Foxtail Millet is a healthy ancient grain. Get a recipe on how to use foxtail millet in a healthy salad. Naturally vegan and gluten free too!
One of my most favourite things to order in restaurants in the summers – this is a dead simple thing to make at home. Get hold of some good feta, a sweet watermelon and some fresh mint leaves. That’s it!
Cold pasta salad, best way to use leftover cooked pasta or pack for a lunchbox or picnic! Best summer recipe.
My first story (and photographs) for BBC Good Food India magazine covers the restaurant Chez Mariannick, in the Off the Eaten Track section. Do check the April 2012 issue. If you love good food, you must subscribe to BBC Good Food online. And I’m not saying this only because I’m writing for them. Th
Vazhakka or plantain is one of my favourite vegetables. There are at least three favourite ways I make this in true Tambrahm style. One is a roast, where it is sliced thinly and slow roasted until it turns crispy. The other way to make it is to cube it, cook it and saute it with whole red chillies,
Summer is upon us. As usual, the desire to heat piping hot food has evaporated in the heat. Cold salads, smoothies, seasonal fruits and lots of yogurt are all that I’m craving for. While I love to make (and eat) Tandoori Cauliflower where partly blanched florets are marinated in a onion-tomato-ginge
I am yet to read a cookbook written by Yotam Ottolenghi, but I follow his column on the Guardian quite avidly. Last week, I came across his recipe for Alphonso Mango and curried chickpea salad and I HAD TO make it. Not only because it is the mango season in India (that makes the unbearable summers k
This one sounds like an odd combination but they hit off pretty well – something like the chemistry of the geeky Farhan Akhtar and the glamourous Deepika Padukone in the movie Karthik Calling Karthik (which I very badly want to see and end my 15 month exile from the movie-hall), though I must admit that neither the chana nor the cabbage are as glamourous as Deepika, but the end result was almost there!
Sometimes, one ingredient can be such an inspiration for a whole recipe to be built around it. Feta cheese for us is one such ingredient. Neither S nor I can resist the intense saltiness and rich flavour of feta. That so much salt isn’t good for our health is easily forgotten when we lay our hands o
