Kadoo Borani – Afghan braised pumpkin

A beautiful spice braised pumpkin served with garlicky yoghurt.
As soon as there is a chill in the air and the pumpkins are ripe and sweet, it is time to make this humble, sweet and savory vegetarian dish from Afghanistan. I have never visited this beautiful country but my ancestors came from there. It seems the lineage attracts me to the beautiful cuisine:)

Preserved Lemons

Lemons – those beautiful intense balls of sunshine! If lemons are over in my kitchen, I literally panic and start hunting through the fridge and vegetable baskets for any forgotten piece I could use. This  leads me to the purpose of this post – preservation, and fermentation of lemons so I always have them on…

Gand Chetin – Kashmiri Onion Chutney

This is a traditional Onion Chutney that accompanies many a feasts and dinners in Kashmir. Kashmiri food, the whole playbook of amazing dishes often overshadows the humble accompaniments that elevate the flavors of the meal. The side kick here is truly kick ass, simply made with sliced onions that are marinated in vinegar, dried mint…

Kashmiri Phool Yakhni – Cauliflower in Yogurt sauce

Kashmiri Phool Yakhni is a vegetarian version of the sublime yogurt based Yakhni that is traditionally mutton based in Kashmir. Cauliflower is the shining star in this recipe The Cauliflower florets are par-boiled in turmeric, fried and then simmered in yogurt infused with spices like cardamom, fennel, ginger and cinnamon. These are the quintessential spices…

Carrots, Peas with Dill – Lucknow inspired

Here is another food story inspired my the memories of many winters in spent in Lucknow, India in my grandfather’s house and the houses of my uncles and aunts throughout the state of UP. Somehow the archives of food snapshots in your mind brings a nostalgia filled smile and some strangeness. The simplicity of meals…