Thai Green Chicken Curry

Curry pastes form the bases of southeast Asian cooking. Thai coconut-based curries are numerous. Green, yellow, red, orange! The green Thai curry is the only curry made with fresh green chillies. All the other curries use dried chillies as their base. Thai curries typically use a base aromatic paste for their gravy. In this recipe…

Salted Caramel Macarons

Macarons, also known as french cookies are one of my favorite pastry. Macarons became very popular in India after the second season of Master chef Australia where they were introduced by Pastry Chef, Adriano Zumbo in the form of a macaron tower. I still remember my first salted caramel flavoured macaron and fell in love…

One Dish Creamy Pasta

This particular pasta recipe doesn’t even require you to boil the pasta before you get started. That is correct, no-boil pasta! And it really works! I was a little apprehensive in the beginning since I wasn’t sure if the shells would cook. I gave it a try anyway.. and voila..It worked! I used just one…

Red velvet Churros

Churros, being a  fried dough pastry naturally appealed to my palette. It is popular in Spain, France and other European countries. I enjoyed my first churro with my school friends at Chocolateria San churros couple of years ago. It was dipped in nutella and filled with it as well. At the time I assumed churros…

Zesty Baked Fish

Planning on adding fish to your diet? Something healthy and quick perhaps? Here is an easy way to get started. The best part is you need not marinate the fish before baking. This dish isn’t time consuming nor is it messy! Also, you can put your choice of veggies and get creative! Baked or boiled fish…

Brownie Mousse cake

I was looking at TASTY videos over Facebook and stumbled upon this great idea of combining two of my favorite deserts. The chocolate mousse, which is also one of the first deserts I learnt to make as a child and the gooey chocolate brownie. I tried it out for my Mums birthday last week and…

Baked Honey Chilly Chicken

Sugar, spice and everything nice. The first time I tried out this amazing flavor was at Plan B, The Honey chilly hot wings. The moment you bite into a juicy piece you feel the honey on your palette after which the spice catches you by surprise. This dish is not only finger licking good but…

Momos with Red Chutney

Native to Tibet and Sikkim, Momos have become a popular dish that can be enjoyed any time of the day! It is very similar to the gyoza in Japan or the mandu in Korea.In Bangalore, where I lived for over 4 years, Momos are sold at the corner of every second street by our north…

Pepper Blasted Crab

Crab meat being rich and decadent, blends well with either spice or creme. Like them spicy? Here’s what you can do in under 15 minutes! Ingredients: 3 crabs 1 tbs sunflower oil/ butter 2 onions (finely chopped) *if you’d like more gravy, you can add an extra onion* 2 tbs ginger garlic paste 2 green…

Apricot Cobbler

  Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches,apricots apples, berries or any ripe fruit for that matter!). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. I picked these delicious apricots from…

Ladakhi Salt Tea

Home to the world’s most ancient, undisturbed Buddhist populations, the natives of Ladakh are a tribe indigenous to the mighty mountains that surround them. I visited this paradise just last week and knew at once I had to do a piece on salt tea. Salt tea is a beverage consumed by the Ladakhi population at…

Red Velvet Cake

  The Red velvet Cake has become the most trending cake in the last 5 years. My personal favorite, its just a chocolate cake with a tinge of acidic flavor that catches you by surprise towards the end of each bite, and yeah, its RED!  What makes it so divine is the cream cheese frosting that…