Celebrating Passion for Food
Hypothetically, if I am asked to describe this recipe in one word, I would borrow from Horace Walpole who had coined this word in one of his letters to his friend-‘Serendipity’. Well, that is what I think about this recipe, it just happened. Like many pleasant happenstances in life it just happened.
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Most of us have fond memories of food from our childhood. Whether it was our mom’s homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past. –Homaro Cantu
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Dear reader, the fact that I originally hail from one of the coastal regions of India largely contribute to the fact that my palate has developed significant affinity to all those recipes that feature seafood as one of the primary ingredients. So if you notice the quantity of recipes tilting more in favor of seafood recipes, you should not be surprised.
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It has been sometime since we have ventured into cuisine from the land of Nawabs. Biryani, though popularly identified as a rich food that emanated out from food habits that boasts of richness and subtlety of Nawabi cuisine, it is equally popular among the commoners.
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This year summers has been a tad bit uncharitable. Actually bearing the intensity of sun shining over my shoulders, as I sit with my laptop writing this post in my balcony, I believe “tad bit” doesn’t fit the bill. It is just 8 am in the morning and sun has come out in its full glory, its scorching heat disallowing even the gentlest of breeze. The last two days mercury has been hovering near 42 degrees Celsius, and this is one record that I hate to see being broken.
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Today we share a masala that originates from the coastal region of Malvan and coastal kitchens of Malvani folks. If you have salivated over the aromas and taste of Konkani recipes, then folks secret is out of the box. Let’s see how this magic blend is made.
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Today as we celebrate Gudi Padva in Maharashtra which is marked as first day of the new year as per Hindu Lunisolar calendar. In some parts of country like Andhra Pradesh and Telangana this day is celebrated ad Ugadi and in Karnataka as Yugadi.
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Today’s recipe is India’s favorite breakfast dish. Yes you guessed it right, soft, spongy, fluffy white, circular in shape “Idli” and it tastes delicious with coconut chutney or tomato chutney.
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This week we decided to hop onto beverages category and make something that suits the changing weather. Actually, the reason for this post is twofold, summers and the arriving festivity.
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Dear readers, it must be pretty evident to you by now that we have been smitten by food and culture of Mangalore post our return from the food excursion of this coastal city. You may want to read about our trip here and here and we are trying to relive those moments by making some of the culinary gems that we tasted and learnt during our trip. If coastal food draws your fascination you may want to try out these Mangalorean recipes.
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