Bombay Foodie

I first heard of Momofuku not in the context of their legendary ramen or fried chicken but because I was intrigued by cereal milk. One of the outposts of the group is Milk Bar where, with Christina Tosi at helm, they dish out desserts that are straight out of a kindergartener's dream. There are many, many good things about Milk Bar but none as good or as intriguing as cereal milk. Think of that little bit of milk that's left at the end of your breakfast, infused with the flavour of cornflakes and sugar that you just ate. That's what cereal milk is, and at Milk Bar they sell whole cartons of it. Having never had the real thing, I got hold of the Milk Bar cookbook instead and set about making, first, the cereal milk and then a cereal milk panacotta. But because I never do things by halves, I then also made a dark, dark caramel to go with it and some candied sesame seeds I've been thinking about even since I first saw them on food52 . You can make all components ...

There are many things I don't buy; cakes are softer and cookies more buttery when you bake them yourself. But I had a fear - possibly because of a failed batch years ago - that homemade crackers won't be as crisp and as nice as store bought ones. Fear no more. These rye crackers beat anything I have ever eaten or bought. Plus there is the added advantage of eating them warm, right out of the oven. I only made these because snack shops are closed and I had run out of things to dip in my hummus but these are good enough to make every time you have a hankering for something crisp. Super easy too! Here's the recipe. Ingredients 1/4 cup rye flour 1/3 cup plain flour 1/2 tsp salt 2 tbsp olive oil 2 tbsp cold water sesame and poppy seeds for topping Mix together the two flours and the salt in a bowl. Make a well in centre and add olive oil and water. Bring everything together and knead into a soft dough - it should be moist but not sticky, add more water if you ne...