Skip to main content

Up, up and Away

Bombay Foodie is going away. For the next 3 weeks, you are not going to hear from my kitchen. But don't think that lets you off. My trip to London and New York might be work-only, but there will be some sightseeing sneaked in. And there will be food. For isn't that the only sightseeing I ever do : restaurants, grocery stores and farmers markets.

Stay tuned for a flavor of London next two weeks, and then some food reports from the Big Apple.

Comments

Srivalli said…
wow..thats wonderful Simran...enjoy and do give us a peek through your lens!
Have a nice time, at work and all the foodie sightseeing.:)
Bharti said…
Have a lovely time Simran..looking forward to your posts.
Usha said…
Have a good time,looking forward to interesting posts about food and places too when you return :)
notyet100 said…
Happy vacation SIMRAN,..;-)
Indian Khana said…
Enjoy your trip and work too ;)...see you soon
Unknown said…
Thanks everyone! I'd keep you posted on what's going on the trip - so you have big time reviews coming your way :)
Rachel said…
Have fun both at work and at sightseeing...
Sunshinemom said…
Have fun! Would love to read those reviews:)
heyyy... keep posting.. then...and what you getting for us from london :)

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

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

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