A Thousand Mornings

Category: food

  • Summer Kernel

    Summer Kernel

    Summers are a bowl full of nostalgia. What starts with raw mango pickles and tangy curries slowly turns sunshine yellow of the Alphonso. In the middle come the cashews, jamuns (black plum) and karvands (black currants). The season, maturing with the jackfruit, leading to more intensive recipes. The days of abandon spent wolfing down mangoes.…

    Read more: Summer Kernel
  • Southern Tadka: A Kodi Vepudu Recipe

    Southern Tadka: A Kodi Vepudu Recipe

    We have a habit of collecting recipes from the places we visit. On a long visit to Kodaikanal, a hill town in the state of Tamil Nadu, we came back with the lingering taste of Kodi Vepudu or the Andhra chicken fry. Like most hill towns, the churn is continuous in Kodaikanal, with crowds spilling…

    Read more: Southern Tadka: A Kodi Vepudu Recipe
  • Peaches, Plums & Poetry

    Peaches, Plums & Poetry

    We’ve been busy. The season has been about whipping up peach cobblers and crumbles; using the spoonfuls of crispy-sweet-sour-tarty goodness to offset the pall of the monsoon. Plum jam has been made, folded into a rava cake learnt during the pandemic. The cherries have been had whole, made into a compote for the panna cotta…

    Read more: Peaches, Plums & Poetry
  • Hot Take: Sriracha, Climate Change and Comfort Food

    Hot Take: Sriracha, Climate Change and Comfort Food

    On days when climate anxiety is running high, I hold on tight to my coffee mug. I wonder what days without coffee and chocolate would be like, immediately check my privilege and go down a bleaker path. News of food shortages are becoming a lot more common, but I didn’t anticipate stories on ‘How to…

    Read more: Hot Take: Sriracha, Climate Change and Comfort Food
  • Mango, Pista, Malai

    Mango, Pista, Malai

    The dessert is getting quirkier. In the growing universe of gelatos, vegan, low-sugar/no-sugar, artisanal ice creams, the syllables are adding up. You have everything from black sesame and honeycomb, blue cheese, lavender, basil to the Indian spinoffs gulab jamun, pani puri, puran poli and more. I’ll take the salted caramel and the fruit flavours most…

    Read more: Mango, Pista, Malai