Bombay Foodie

Up until 2017, there used to be only three kinds of chocolate: dark, milk and white. Then callebaut invented Ruby. Made with purple and pink cocoa beans, this sweet and slightly sour chocolate has been my favourite ever since. Ruby tastes even better as a ganache, and is best paired with like minded berries and tart fruits. Since strawberries are now in season, I took it as a sign to make Ruby Trifle. It brings together three elements you have seen on bombay foodie already: - Dorie Greenspan's Loaf Cake - Balsamic Strawberries - Ganache , but made with ruby chocolate this time around In a glass or a bowl, add a layer of sliced cake. Add ganache, then balsamic strawberries and end with a final layer of ganache. I sprinkled a layer of glittery fairy dust on top and finished with a slice of strawberry and some ruby chocolate buttons. Then chill the whole thing for an hour to set and you have on hand a pretty, pretty dessert.

Of the many meals in Mumbai and from my travels around the world, these were my favourite new discoveries last year. There were of course many others that we revisited from past years but I always like to sum up what the new aha moments of the year were. So here goes, the top new flavours of 2024: 1. The Swiss Rosti: As a vegetarian, food during my Switzerland summer trip largely comprised cheese and potatoes. The best thing that the Swiss folks do with a potato is a crisp potato cake called the rosti. I had several variations of these during my 10-day trip, topped with variations of cheese, tomato and vegetables. But none were better than this plain rosti at Cafe August in Zurich. The open air seating in the Swiss sunshine and their homemade gelato is an added bonus. 2. Apple Pie Latte: Zermatt was my favourite city in Switzerland. I instantly fell in love with the car free town with its boutique spa resorts and michelin star bistros. My absolute favourite though was Cafe Petit Royal...