Hindustan Times
The leaves are dropping from the trees in huge clumps, a sign that they hunkering down for months of heat, dust and a great dry. Our brief, beautiful spring has been invaded by summer’s advance guard of charging temperatures. Read more
(1 votes, average: 5 out of 5)
Loading ...Posted by Samar Halarnkar on Friday, March 26, 2010 at 7:41 pm
Filed under Food · Tagged beautiful spring, Curry leaves, delhi, fish, Goan curry, kingfish, summer, surmai
(1 votes, average: 3 out of 5) Loading ...Posted by Samar Halarnkar on Saturday, March 20, 2010 at 5:05 pm
Filed under Food · Tagged cool Delhi spring da, Diwali, kitchen, Marinate, pork, porkie powder, spices
Your culinary juices may not depend on new equipment, but a new gizmo sometimes sparks fresh creativity.
For someone who cooks a reasonable amount and treasures his kitchen, I am notorious for using aging, blackening utensils. I may spend inordinately long periods in kitchen stores admiring the latest Teflon-coated wonder pan or the Italian passion-fruit juicer, but I don’t actually buy anything. Read more
(1 votes, average: 4 out of 5) Loading ...Posted by Samar Halarnkar on Friday, March 5, 2010 at 9:01 pm
Filed under Food · Tagged baigan-bake, blackening utensils, culinary asceticism, eggplants, knives, oval casserole, roast chicken, Rosemary, vegetarian cooking
