Suvir

Mili Juli Dal

 

You can use whatever lentil you have at home, and in whatever mix you want. Today I used arhar, chana, dhuli moong and urad, and moong chilka.

Dal is something most Indian homes eat in some way, shape or form daily. It is a staple in our homes. Inexpensive, nutritive and delicious.

Soul Kitchen: Birbal Ki Khitcheree

Locked in, with grim scenarios spelled out across television screens and mobile apps, no place to run or hide? Under these circumstances, it almost seems facetious to say, don't worry, so we won't. But what we can do is bring you a series of comfort food recipes put together by some of the most celebrated Indian chefs in the world. These may qualify as comfort food, but it's definitely not ordinary. Our star chefs will tell you the magic ingredient that will nudge it up a notch to qualify as gourmet. 

This recipe of mine is the first of a series. Follow the series here and the recipe below. 

Beet Balls: A festive treat with comforting heft

At The House Of Celeste, my restaurant in Gurugram, Haryana, we cannot make enough of these crispy, smooth, oozing with cheese beet balls. We serve them tossed in Tamarind chutney. At home you can serve them that way, or with the chutney at the side. I know friends who would devour them as is, and others who would dunk them in ketchup and be in comforting heaven.

Floyd Cardoz: The Mensch is in the detail

Floyd Cardoz, an international restaurateur and the first chef to bring the sweep and balance of his native Indian cooking to fine dining in the United States, died on Tuesday at Mountainside Hospital in Montclair, N.J. He was 59.

The cause was the coronavirus, his family said. Read full Obituary here from the NYT here.

An Untoward Journey Towards Life

Click here to read my Slice of Life column in Mail Today for India Today for March 21, 2020. Or read below.

Cold Love In The Time Of Corona & Social Distancing

As tricky as these times are, there is nothing remotely tedious about the enjoyment of comforting foods. It is most natural to feed ones cravings and find deeply satisfying satiety. 

Nothing brings Charlie and me more pleasure than a bowl or two, or even a pint of delicious ice cream. 

Real ice cream isn't easily found anywhere today. New Delhi is no better than New York it seems. Might only be worse. 

Hence it ought to be no surprise that I have hoarded up on 10 plus kilos of deliciously indulgent and brilliantly crafted Cold Love ice cream. Ice cream that is all natural. A rarity in our times. Made with the finest of ingredients, and with painstaking care given to every detail, in small batches, labeled and marked personally. 

This is ice cream fit to be intimate and in contact with during #SocialDistancing. 

Life: A Loot of discoveries

Click here to read my Slice of Life column in Mail Today for India Today for March 7, 2020. Or read below.