The Tea Journal begins here…

It is very natural for me to love and admire ‘Tea’. Growing up in Assam and in a family that owned a tea garden my love for tea was inevitable. For us, tea is not just a drink or a plant…….it’s a lifestyle and for many a source of living. If you have ever visited a…

Drizzle some inspiration…

It’s not that we must remember to care about our planet on just one day “Earth Day”. I believe it’s like a reminder to be a little more selfless, a little more caring, a little more aware and make as many small changes as possible in our own lives. It will lead us to a…

Red Themed Party!!

I honestly don’t now how I got inspired to make this version of chicken. I had been wanting to use pomegranate on chicken for some time. Once I got the two ingredients, I wanted the red hues of the pomegranate to shine. And I kept adding ingredients which are red in color – red wine…

THANDAI…for Holi!!

Thandai is a spiced Indian milk served cold. Very popular in the Northern parts of the country. Having lived in Delhi for over a decade (before moving to Dubai), my husband is a huge fan of Delhi’s street food. You start your day with parathas, lunch would be chole bhature/ rajma chawal and kebabs for…

Some Vegan Love…

Well, its an incredibly late post for Valentine’s day. Nevertheless, love doesn’t (cease to exist) begin nor end with a day. Every day is different, and we end up understanding love a little more and overstating a lot more. But let’s not go down that route….there is nothing that hasn’t been discussed already. Even as…

A dip in the soup!!

While clearing my refrigerator the other day, I found a piece of leek and some goat cheese. All that came to my mind was the possibility of a tart or soup. I settled for soup as it sounded like lot easier than the former option. A soup would also go perfectly with the previous day’s…

Add Oil to Fire!!

Harissa is a fiery red pepper paste and used mainly Tunisia and Moroccan cuisine as well. This chili paste is prepared in a similar manner. I used a mixer of oven roasted sweet chili and dry Kashmiri chilies. The salt and olive oil in it makes sure it stays fresh for a week. You can…

Koftas to fight a gloomy day

Tagine or Tajine is a name of the earthen pot used in Moroccan cuisine to cook meat, fish or vegetables. Typical tagine has a long conical shaped lid and heavy broad base. The steam is not allowed to escape, so it is usually preferred for slow cooking. Meat remains tender and moist. Back home in Assam, we cook…

Who took the cookie from the cookie jar?

Being a working mom of three, my mother never had much time for experimentation, when it comes to cooking. But on weekends or special occasions, she would put on her chef’s hat, and we would play out roles as her helpers. I loved the whole process of baking cookies, even as a child. And among…

Plan for some unplanned sweets!!

Well, picture this…..I went to the kitchen with the Indian carrot fudge (Gajar ka halwa) in mind, but I ended up making this. That’s the beauty of getting inspired. I had been planning to make a vegan and refined sugar-free version of this traditional Indian sweet which happens to be one of my favorite desserts….

It’s a Wrap!!

Well, I have been away for a long time. When viral fever got hold of me I had to take things slow. Especially with a hyperactive toddler, finding the time and energy to work gets harder and spare time becomes sparse. Thanks to the antibiotics even my taste buds temporarily got paralyzed. But all this while…

Rudolf’s Red Currant

It’s been a while since I posted anything vegan. These vegan partially cooked cupcakes are like a Christmas present to me. Christmas has always been special. Studying in a convent we would always look forward to this time of the year. Before the winter break started there were a lot of activities – carol competition, Christmas…