Saffron Trail

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Good Food Reads this week

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This is something new I’m starting on the blog this year, sharing with you some of the good food reads from this week. Some are informative while the others inspiring. With so much food writing being churned out each week by food websites, newspapers and blogs, I’m thinking it will be fun to p

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This is something new I’m starting on the blog this year, sharing with you some of the good food reads from this week. Some are informative while the others inspiring. With so much food writing being churned out each week by food websites, newspapers and blogs, I’m thinking it will be fun to present to you a curated mix of stuff. Consider this as a prelude to a newsletter 🙂

a most superb cup of filter kaapi had at Hallimane, Bangalore, this morning

The James Beard Foundation has announced its list of 2015 Book Award nominees. Check out the cookbooks in contention for this prestigious award.

How to make the best French Press coffee – right from choosing the kind of grind to temperature of water to blooming time to brewing time, this one is for perfectionists and coffee connoisseurs

The Eating Well test kitchen baked over 400 cookies to see what effect different sweeteners have on cookies. Whether you love chocolate chip cookies or not, this is an experiment worth reading about

5 unexpected ways to use Tahini

PRINTABLE: A weekly menu planner that includes breakfast, lunch, snacks and dinner PLUS workout. Simple and beautiful design from Back to her Roots blogger, this one asks to be printed out and used

All you need to know about Pisco – a brandy popular in Chile and Peru

On the Instagram blog, Nigella Lawson writes about her favourite follows . Are you following me on Instagram, for sneak peeks into my daily kitchen to what’s the latest news in my kitchen garden, you’ll find it all there. Excuse the occasional selfie though 😛

Ever wondered why you want to reach out for steaming hot rice and rasam with some ghee when you’re feeling low and nothing else can make you feel so? Read why comfort food comforts

Lastly, an interesting read on alcohol in India, the laws, the prohibitions, where Michael Snyder explores the laws and permits in Bombay, Gujarat and the cities in the North East – The cost of a drink on Lucky Peach

(c) Nandita Iyer 2006-2015

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2 Comments

Comments

  1. Anonymous says: April 12, 2015 at 2:05 pm

    Love this. Lurve!

    Reply
  2. Anonymous says: April 18, 2015 at 10:20 am

    I like posts like this – it gives a good insight into other great posts around the web I may have missed! Love the link about making French coffee and the picture looks delectable!

    Reply

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  • It's not often that I make such a pretty looking dessert - chocolate tarts filled with chocolate ganache and a crumble of nutty cookies embedded into the silky ganache.
  • I'm more of a teacakes, muffins, brownies and cookie baker. Have always thought tarts and such fancy things to be next level for me. But trying them nevertheless for my ever enthusiastic kid and his friends :) the finishing needs to be better and will come with practice but as of now I'm going to be satisfied with the taste 😋 . Chocolate tarts, the smaller ones have cookie crumble in them, both have a sprinkle of pink salt on the top . Need some freshly brewed coffee in the kitchen to match with the aroma of these beauties :)
  • Much awaited rains-- happiness!!
  • My husband has eaten here a couple of times with his friends, each time telling me that we must do a dinner here together. On our weekend trip, our friends had reserved for dinner at Royal Vega at ITC Grand Chola and I was eager to try out the food here which is 100% vegetarian from all around India, steeped in Ayurvedic principles of cooking and eating. . Two of us had the Seasonal thali - Ritu Khasa featuring Vasant Ritu and two went with the Ranjit khasa (all year menu) I had the basil chili cocktail :) Some of the seasonal dishes featured from the North were Kali mirch paneer, raw jackfruit kofta, moong Dal with kulfa, Rye flour parathas, kairi kheer and a special chooran powder to be had through the meal to help appreciate the flavours better. . I did taste some of the items from the Ranjit khasa menu . A couple of dishes across the menu felt over salted to me, which they were happy to rectify/ replace. . A one of a kind experience in a beautifully laid out luxurious settings, with attentive service -a lovely choice for a special occasion, more so if you are vegetarian. #saffrontrail
  • Was in Chennai over the weekend to attend a friend's wedding. Chennai- peak summers - outdoor (albeit beautiful) location of Dakshina Chitra meant it had to be a cotton or linen saree. . Wore this airy and light grey linen saree from @ekdori (that I had bought for Diwali ) with an offwhite crop top from @westsidestores. Hair tied into a messy bun because no sane person can leave their hair open here :) swipe to see more pics and see the Diwali edition of the saree in my stories. . The silver neckpiece and earrings bought from @whimsypixy
  • Saturday breakfast done right 😍 . An unexpectedly perfect breakfast enroute to Chennai just before Kolar. This place is called Vegetarea run by the Empire group of restaurants. Masala Dosa, Idli, Vada everything was spot on, so was the Sambar (not sweet at all) and chutneys. Fast and attentive service. And oh yeah, clean wash rooms too.
  • How many emojis can you identify in these sun dried bitter gourd chips? 😁😆🤪😳😱 TELL ME IN THE COMMENTS😁
  • My son has picked out a bunch of recipes that he wants to make with me, from @poojadhingra's Can't Believe It's Eggless book and this was one of them. . We made the dough for the crust last evening and put it in the fridge to chill. Rolled it out and baked the tart shells before he left for school this morning and went after the ganache filling as soon as he came back from school today. . I had a bit of trouble removing the shell from the mould as it did not have a removable base. I left the shells in the fridge and then did a quick heating over the flame and they came out ok. We baked two 4" tarts from half the recipe and used the rest of the dough to bake some shortbread cookies. . One of the shells ended up with a bit of a broken edge. We added some coffee liquor to the ganache as I didn't have any instant coffee on hand. We also added some almond and vanilla extract to the ganache at my son's insistence. We sprinkled some pink salt into the ganache and on the surface of the tart. . All in all, a stunning dessert and given that I've never baked a chocolate tart before, I'm quite happy at how this turned out. Happy that my son now knows how a chocolate tart is made 😘 . Can't wait to unleash this on chocolate loving friends at my next dinner party 😃

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