Skip to main content

It's been a great one year!

Life is...

- A buttery cookie

- Books and conversations

- Strawberries in season

- Tea and pakoras on a rainy day

- The perfect pasta

- Sandwiches on a weary afternoon

- Celebrations with friends old and new

- Paneer Butter Masala and Paranthas..anytime, anywhere

- Hot Chocolate with marshmallows on a winter evening

- Whims, fancies and fantasies

Life is memories...

Happy Birthday, Bombay Foodie
Labels:

Comments

Sunshinemom said…
Hey! Neat:) Your blog is Aquarian too!! Happy Birthday - Bombay Foodie:)
February 3, 2009 at 8:53 AM
Trupti said…
Happy Birthday Bombay Foodie
February 3, 2009 at 8:37 PM
Anonymous said…
Wow tht was such a sweet and to the point post...So innovative-ly put up
Hearty congratulations simran,We will hopefully celebrate many many wonderful years together :-)
February 3, 2009 at 8:58 PM
Aparna Balasubramanian said…
Ah, the first birthday! Never anything as completing the first year. Congratulations, Simran. Wishing the Foodie many more such celebrations.
February 3, 2009 at 9:09 PM
CurryLeaf said…
HAPPY HAPPY BIRTHDAY TO BOMBAYFOODIE.WISHING YOU MANY MANY MORE.Mine is younger by 4 months.
February 3, 2009 at 10:33 PM
Anonymous said…
Thanks everyone for your wishes. And I agree - the first birthday's the best of all :)
February 3, 2009 at 10:51 PM
Vibaas said…
Happy blog birthday and wishes for many more to come :)
February 3, 2009 at 11:59 PM
jayasree said…
Happy b'day Bombay Foodie. wising you many more celebrations of this kind.

That was a nice presentation.
February 4, 2009 at 11:00 AM
Neha said…
Congrats simran, on ur blog's 1st b'day, mine is still to come..
February 5, 2009 at 2:45 PM
notyet100 said…
congrts,..wish u mny more,..:-)
February 27, 2009 at 10:27 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more