Bombay Foodie

A couple of months back, I was watching Masterchef Australia. It was an immunity pin challenge, where a contestant fights off a big name chef. The theme was cheese and while this contestant was busy fiddling with soufflés and what not, the chef announced he was making a salad. Rarely am I so impressed with a dish but the complexity of his carrot and manchego salad totally zapped me. So much so that I have been going back to the masterchef website and hoping they will put up a recipe. Which they didn't so I decided to recreate the salad all on my own. Matt Stone's version was beautifully plated with carrot coins poached in whey, sweet carrot syrup, manchego cheese and burnt leeks. I got hold of some baby carrots so I created a slightly different spin on it. Here is a layer by layer description of my 'shot glass' salad. A day before: To poach carrots in whey, you need to get some whey. So the night before or the morning of the day you are going to make this salad,

This year, for the very first time in my life, I decided to make homemade gifts for Diwali. I've baked cakes for friends' birthdays and stuff but never before have I made pretty looking packages of sweet goodies. And it truly made a difference, seeing how happy it made my friends to get something that wasn't store bought. I hope you are having a happy Diwali too and just in case I couldn't get one of these over to you, here are the recipes to help you make your Diwali a little bit sweeter. Because it was my first time making a gift, I chose something super simple. Two bottles of sweet sauces - one salted caramel, one chocolate. I also used this as an excuse to make a trip to South Bombay's Crawford Market. What a place that is! Full of stores that sell all kinds of beautiful packaging and boxes. I asked for a place to buy glass jars and got guided down to another market, just opposite the bustling Crawford building, and into a store that had pretty much everyt

I have an almost automatic reaction to the word eggplant. Blame it on mushy baingan curries I saw growing up, but ask me if I want to eat a dish with eggplant and I won't even think a minute before I say no. The only exception to this rule, thus far, is the baingan bhartha. The smoky mashed eggplant curry filled with fried onions and tomatoes and garam masala has always been the solitary eggplant favourite of mine. Now, it is time to add a second. I think it has got to do with smoking the eggplant but I instantly fell in love with baba ghanoush. Well, not maybe not instantly - I can remember many a middle eastern mezze platters where I inhaled all the hummus and tzatziki and let my friends finish the baba ghanoush. But I tried making it at home for the first time last week and I totally loved it. I think it helps that the recipe, texture and flavours are so close to my other favourite dip: hummus. So whether you are an old baba ghanoush fan or have never tried it before, he

For the past month, I have been forced to take a hard look at my lifestyle choices. It's not that I haven't been keeping an eye on my sugar and fat intake all these years. But being the foodie that I am, it is easy to get distracted by a new restaurant, or yet another fabulous dessert. Alas, those options are starting to look like a distant pipedream. But instead of giving up on eating out and exciting foods, here's what I am doing - being sensible! Yes, I order fewer milkshakes and lots more glasses of sparkling water with lime. But I am also creating some exciting new salads and soups and healthy dishes. This is one of those new experiments that make me almost excited about eating healthy. The base of this salad is pearl couscous (also called Israeli couscous). Now that I am counting calories, I measured out 2 tbsp. of dried pasta and cooked it as per package directions. To the cooked, drained and now fluffy couscous grains, I added a handful of cooked chickpeas.

Now that I have perfected the art of making an espresso at home, I've been dabbling in fancier drinks. Starting with the one drink I always order at Starbucks - a caramel macchiato. At Starbucks, this is a layered drink that starts with a shot of vanilla syrup. They then fill the mug with hot steamed milk, add a shot of espresso and top with a drizzle of caramel. The starting point of making this drink at home is the caramel drizzle . I used to be scared of making caramel but with this super easy sauce, I can make caramel in my sleep, with no thermometer whatsoever. You can make the drizzle as much as a week in advance but if you are anything like me, you will go back and eat it all by the spoonful so make it the same day or the day before at the earliest. If you want a professional drizzle, put the caramel sauce in a squeeze bottle while it's still warm. You can also forget all of the above and buy a bottle of caramel if burning sugar at home scares you. Next step is t