Skip to main content

Life is like a box of macarons

Photo Credit: Nikhil Merchant

You never know what the next flavor is going to be.
And you will never find out until you take a risk and take that first bite.

Life's just handed me a box of macarons.

Next week, I will give up my job and move to London as a full time student. You will see a little less of me at Bombay Foodie in the coming months, but you can follow my adventures all of next year, as A Student in London.

Come join me as I explore a new lifestyle in my favorite city!



Labels:

Comments

notyet100 said…
Wow congrats :) wishnya great year ahead,..
December 28, 2011 at 12:54 PM
Kalyan Karmakar said…
congrats Simran...wish you all the best ...keep writing
December 28, 2011 at 1:19 PM
Jude said…
enjoy....what an exiting way to begin the new year
December 28, 2011 at 9:40 PM
Swati Sapna said…
hey simran! the new year sure sounds exciting for you :) all the very best for your London stint... will miss you in this space!
January 3, 2012 at 3:13 PM
Deeba PAB said…
Yay you Simran. Cheers to a new life. Enjoy London and have a wonderful year!
January 6, 2012 at 7:09 PM
Unknown said…
Will wait to read your london foodie blog when it starts :)
January 19, 2012 at 9:01 PM
roses said…
colorful...
rosesandgifts.com
January 27, 2012 at 10:28 PM
Unknown said…
Hi, really enjoyed your recipes. If you are interested in bringing them to a wider audience, please mail me at thenriblogger@gmail.com
January 29, 2012 at 3:38 AM
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