Vanilla is the best loved flavour in the world today. Vanilla infuses cakes, ice creams, cookies, confections, yoghurts, fragrances, bath and body products, candles, rum, vodka, medicines, Coke, Pepsi…..the list is endless. When you reach for ingredients to bake a cake, inevitably there is vanilla in the list. Never mind the flavour of the cake …
Vanilla is the most popular flavour in the world. It is the second most expensive spice. Have you ever wondered about its origins?
Mango passion cloud This is a really easy dessert. It tastes spectacular! Looks like you have laboured over it for hours….but you can literally throw it together at the last moment. But Shh! That’s our secret. I make it with different fruit….. but Indian mangoes are currently in season. So go for it! Use a …
(Beaten rice with potatoes and lemon) When you’re craving something tangy, spicy and delicious that’s quick to put together, look no further than poha. Poha is a dish made of flattened dehydrated rice. While the origins of Poha are lost in the mists of time, rice has been a staple of the South Asian diet …
My last cake for 2017 was a last minute request. A refined sugar free cake. Since Christmas is around the corner, and fresh cranberries are on the shelves, I decided to adapt my recipe to make a fruit cake. A fruit cake heady with the aromas of spices, chockablock with dried fruit and nuts, festively …
A long, long time back…. in what seems to be another lifetime, I used to make brownies for The Corner House, in Bangalore. Spurred on by my lovely friend (and main customer) Sagarika, to bake cakes and cookies, brownies and breads, I took my first steps towards setting up a small business. The first year, …
What’s golden and crunchy, delicious and healthy; filling yet leaves you craving for more. Nutritious and gluten free, to boot! It’s the Adai. The rustic, less known cousin of the Diva, Dosa. Adais are really easy to throw together. You just soak the lentils (four different ones if you are a purist) and an equal …
Some things are meant to be! And some things are meant for me. Nine years back, I didn’t know a chilli padi from the back of my hand. Green chillies were the spiciest food in my limited lexicon. Had you mentioned a Bhoot Jholokia or a Trinidad Scorpion, I’d have thought you’d mixed your metaphors. …
I haven’t met too many people who are indifferent to ice cream. In fact most people I know love it. Lots. And then I met B who was unmoved every time I brought a new flavour home. “Meh”, was his reaction. So tubs of Hagendaaz, Ben and Jerry’s, Tillamook and Dreyers passed through our …
A delicious vanilla cake is the cornerstone of every baker’s repertoire. It’s light and airy, and combines beautifully with a myriad frostings to make a delectable treat. But an eggless version. A nightmare! Eggs add that lofty volume. Eggs add a wonderful golden colour to cakes. Things, one takes for granted, until one leaves out …