Ink on my Apron: Turning tables
Nothing in life will prepare you for the uninhibited joy of running your own kitchen. Demarcating and designating drawer real estate becomes a task that is dictated to by nobody’s whims other than your own and not a soul is around to judge your condiment and baking tin hoarding ways.
Ink on my Apron: Coming of age in the kitchen
When you take the time to pause, slow down and really admire every stroke, nuance and motion that goes into creating a meal, you are filled with a newfound wonder for the many meals that have been churned out with an almost effortless industrial-like precision by our mothers and their mothers before them.
Ink on my Apron: Make harissa while the sun shines
The term harissa owes its origins to the Arabic dialect spoken in the Maghreb region and is a North African hot chilli pepper paste widely consumed in Tunisia and Libya. Peppers (either red, baklouti or serrano) are roasted and blended with an array of spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil.
Ink on my Apron: All hail the humble potato
Once subjected to much suspicion and disdain, the potato has now managed to forge a stronghold in the culinary world and has found a place on tables across the world.
Ink on my Apron: Main takeaway
What qualifies as a memorable dinner party? Is it really the food people care about or is that something most are ready to overlook for a general spirit of bonhomie, conversation and free-flowing nibbles and drinks?
Ink on my Apron: Saturday is the new Friday
A good Moily’s versatility is highly underrated and this is a dish that can be savoured with everything ranging from Kerala porottas to idiyappam, velappam, ghee rice, pathiris and most importantly, plain rice.
Ink on my Apron: Green beans and meat
The freshest and most authentic food doesn’t necessarily entail an endless hunt; nor does it have to burn a hole in your pocket.
Ink on my Apron: Same (stew) but different
The older you get, the more you understand that perfection isn’t about having a sweeping repertoire of recipes but is, in fact, about mastering those three dishes that can be churned out day in and day out with a rock-solid dependability.
Ink on my Apron: Our daily brown curry
This curry embodies simplicity and seems to exist in pure defiance of the theory that all Indian cooking must be intense and elaborate.
Ink on my Apron: A nut in time
While I appreciate the fact that this current-day version of “Mughlai cuisine”, which is being served with great gusto around the world, has numerous crowd-pleasing virtues, I find myself wondering how far is too far when it comes to the commercialisation of flavours.