green salad with toasted dates and strawberry dressing

Today is the first day that spring was at its peak and summer was trying to push through. I can see my seedlings sprouting through the earth eagerly reaching for the sun. The birds this year have been in abundance and start their crazy chirping at 4 am – I do not mind. Gratitude forContinue reading “green salad with toasted dates and strawberry dressing”

Tofu tomato curry with beetroot raita

Spring comes and goes a little tantalizing and evasive. Just cold enough to want some spicy rich curry. This is a vegan version of a wonderful rich “tikka masala” usually made with chicken. I am not going mention the quarantine times , but i just did 🙂 . Hard to get time slots for groceriesContinue reading “Tofu tomato curry with beetroot raita”

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 mintContinue reading “Gand Chetin – Kashmiri Onion Chutney”

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 spicesContinue reading “Kashmiri Phool Yakhni – Cauliflower in Yogurt sauce”

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 mealsContinue reading “Carrots, Peas with Dill – Lucknow inspired”

Station Wale Aloo – Simple Potato curry

What is that title you may say 🙂 Let me explain by a trip down memory lane…Throughout childhood,  my family embarked on the winter trip from the icy cold winter in Srinagar, Kashmir to the weirdly uncomfortable winter in Lucknow, UP to bask in the sunshine of my grandparents. Once winter descended in Kashmir andContinue reading “Station Wale Aloo – Simple Potato curry”

Turmeric Ginger tonic

I make this every week but have never really photographed it or posted the recipe until now, not sure why and this is totally something you want to share with everyone. This is good for you…. for the gut and general healing. It is fermented and There is heat in the turmeric and ginger soContinue reading “Turmeric Ginger tonic”

Kashmiri Chutney – Dodh AL ( Bottle Gourd in Yoghurt)

Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yoghurt and tart chutneys. In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made withContinue reading “Kashmiri Chutney – Dodh AL ( Bottle Gourd in Yoghurt)”

Vost Haakh t, Nadir ( Lotus stems with Amaranth leaves)

From the land of dreamers, poets, artists, emperors and saints comes a cuisine that inspires all your senses. Modern Kashmiri cuisine  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 ofContinue reading “Vost Haakh t, Nadir ( Lotus stems with Amaranth leaves)”

Dal chilla – savory lentil crepes

Its hot and humid but soaking in the warmth while browsing cookbooks is how I tend to enjoy my weekend afternoon. I was looking a vegan lunch idea and stumbled upon so many wonderful “Chilla” recipes, These crepes called “Chilla” or “Cheela” are so simple, wholesome and savory that I couldn’t wait to experiment withContinue reading “Dal chilla – savory lentil crepes”