Skip to main content

Eureka! Moments

Some life long loves, some one-meal stands, the milestones on the life’s culinary journey; these are times when you want to grab the nearest person and say “Here! Have you tasted this”!Presenting, the profoundest food moments of my life.

1. The uncle from Westend bakery around the corner pulled the loaf of bread (white – the only one I knew existed then) out of the old fashioned clay oven, sliced it right in front of me and handed it over wrapped in a brown paper bag. I was all of 8 years old and I could feel the warmth, the anticipation all the way home. Bread never tasted quite the same after he started making it the night before.

2. The first time I had pasta (macaroni with baked beans) made by a school friend’s mother, I didn’t finish it. In fact, I hated it. And I didn’t touch pasta again until my cook came up with the Indian version many years later. Made with beans, onions and potatoes, the pasta very closely resembles a pulao. I’ve lost count of the times I made a meal of it.

3. My next pasta revelation was spinach and cheese ravioli. Love it with the tomato and capers sauce in Little Italy. The ravioli in butter sage sauce at Olive was even better, but I just had it once and then they took it off the menu.

4. I never liked the way a custard apple looks. But my friend in Nasik coaxed – “You don’t get good ones up North. Try at least half”. It was fresh, soft and very subtly sweet. I went on to eat another one. And it went on to become my favorite fruit.

5. The treacle tart was warm, gooey and just so sweet. Made all the more flavorful with the accompanying Hagen Daaz vanilla ice-cream. But it wasn’t just the tart; you just like things like these better on a flight. Maybe because good food is the last thing you expect on board an airplane.

6. The Bread Talk around the corner has lots of fancy stuff. But what catches my fancy is simple – Butter Sugar Loaf, plain loaf sprinkled with sugar. As long as you have this bread straight out of the oven, nothing much can go wrong with life!

7. Stardust Diner, the very touristy place in New York’s Broadway. Where it’s never about the food. It’s about the singer's charm, the whole ambience. And their spiked milkshakes are so potent so never know if you imagined it all!

8. Tomato Garlic Risotto in Goa’s Italie. It was late, I was hungry and I was just coming out of a disco where I felt totally out of place. Maybe the risotto was the best I had ever, maybe it's just the way I remember it.

9. Fried mozarella for starters; flambed strawberries with icecream for dessert and a view of London skyline - do you care what the meeting was about?

10. A bottle of litchi juice, 5 am and sun rising in the Himalayas. Some things are best shared with friends.

Comments

Srivalli said…
Simran I simply loved reading those moments..lovely ones!!...
Soma said…
Lovely post Simran. Loved reading it:-)

I could eat all the custard apples in this entire world, only we don't get it here & haven't had one in i think 10 years. what a tragedy.
DK said…
The last one is my dream too :)

It was a good read...thanks for sharing :)
bindiya said…
great read, makes u so nostalgic!
Ranjani said…
Fun read, made me hungrrrrrrrrrry!!

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…