Skip to main content

When Food Bloggers Meet

We talked a lot about food
Some more about the world of blogging
And a little bit about ourselves
We shared success stories and misadventures
We brought each other goodies
We laughed and talked some more over cups of coffee
We met as strangers, we left friends

All in all, a great Saturday afternoon spent with Harini and Alka. I totally loved Alka's Koki that we devoured on the spot. And let me tell you that I've eaten at least a few thousand calories since last evening, gorging myself silly on Harini's brownies & cakes and the box of Nariyal Barfi Alka packed for me.

It was fun, girls! Let's do this again sometime soon. And if you already saw the chessboard cookie pictures over at Harini's and Alka's, let me assure you the recipe's coming soon too.

Comments

Curry Leaf said…
thanks,I was about to ask u for the cookie recipe.Waiting for that and earnestly wishing I were there...
Aparna said…
I was just reading about this at Harini's blog and know you had a lot of fun.

I seem to be the only foodie blogger in Goa.:(

Best wishes for the festive season and a Happy New Year.
Sunshinemom said…
Simran, we should do this again - maybe in Feb.? Jan. is an eventful month at school! Loved your cookies and waiting for the recipe to replicate:)
Vaishali said…
Simran, How I wish I was back in Bombay again, so I could've met with all of you! I just finished reading about this on Harini and Alka's blogs and it sounds like you guys had an amazing time.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…