Summer time calls for Margarita’s! The heat, the BBQs and a refreshing drink! This particular season my local produce place has been getting phenomenal mangoes. Now, I’m not much of a mango person. On the other hand, every other Indian you’ll meet, more so if they grew up in India, swoons over mangoes. And I’m
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A lot of readers have given me feedback that they really want to cook Indian food but generally find it too complicated. Too many ingredients or too many pots. It’s true, Indian food can get a little complicated. Especially if you want to cook the dishes you typically find in Indian restaurants. But those dishes
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This recipe is presented courtesy of my mom. She made it a couple of times and then I absolutely had to have it. The Urad dal adds a lovely aroma and taste to the dish. I almost want to say that this is a South-Indian recipe, but I don’t want my South-Indian friends whacking me
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Growing up in the US as a child of immigrant parents, I never felt that being Indian was cool. I don’t know if it was because kids were insensitive, inexperienced or just plain mean. Whatever the case was – bringing Indian food to school for lunch was never looked upon as the path to popularity.
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I don’t know exactly when the tables got turned but somehow my younger brother has become the chef among us siblings. At first I was in complete denial. I mean seriously. How could my younger brother who I was “cooking” for since our wee after-school-days (yes I did consider peanut butter jelly sandwiches as cooking
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I’ve noticed that generally people fall into one of two categories when they’re eating something they really enjoy. Either they savor it by eating it a crumb at a time to make the experience last for as long as they can or they gobble it down as quickly as they can because they just can’t
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