Food – Food For The Soul

Karela Fry ( A Bitter Gourd Sabzi)

The mighty Karela is a true nutrient packed vegetables which has an exquisite taste when mingled with onions and spices.

Preserved Mini Peppers

A beautiful way to preserve your summer harvest mini peppers with salt and vinegar

This incredibly versatile legume has sustained human living through the centuries. Mung beans are loaded with antioxidants, vitamins, minerals, protein and fiber. When you sprout Mung it reduces the levels of phytic acid and they end up having fewer calories but have more antioxidants and amino acids. Besides the science they are superbly delicious and…

Beet Flatbread – Beet Roti

A scarlet poetic blend of vegetables and flour

Pumpkin Rogan Josh – Kashmiri

The thought of Rogan josh immediately invokes deep rooted memories of family gatherings infused with love and the fragrance of spices that make this deeply flavored and rich colored broth. A signature dish of the Kashmiri cuisine, it is usually made with Lamb or Goat and flavored with the famous Kashmiri Chilies. Growing up that…

Rose Harissa Paste

This a beautiful version of Harissa paste using dried ancho and small chilies infused with roasted garlic, spices and rose petals. The lemon zest and juice further sparks it up.

Kashmiri Achar

Fermented foods are probiotic powerhouses boosting the good bacteria in your gut and helping with overall health and immunity “Achar” is a form of fermented food in the Indian subcontinent and essentially is a pickling process. It is one of the oldest methods of food preservation, sustaining communities through changing climate and seasons where the life…

Sweet Potato Crust Pizza

Here is a moment of truth – I have not been a big fan of regular pizza ( I know I know…gasp!!) but it is true, the rich tomato sauce and the gooey cheese really does nothing for me. So, when Pizza is ordered at home I happen to be the odd one out who…

Gogji Nadir ( Lotus Stem with Turnips)

This is modern Kashmiri cuisine that tracks its history to 15th century when Timur ( a Turco-Mongol conqueror) invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The cuisine developed and evolved in the land of dreamers, poets, artists, emperors. Using…