Skip to main content

Life is like a box of macarons

Photo Credit: Nikhil Merchant

You never know what the next flavor is going to be.
And you will never find out until you take a risk and take that first bite.

Life's just handed me a box of macarons.

Next week, I will give up my job and move to London as a full time student. You will see a little less of me at Bombay Foodie in the coming months, but you can follow my adventures all of next year, as A Student in London.

Come join me as I explore a new lifestyle in my favorite city!



Comments

notyet100 said…
Wow congrats :) wishnya great year ahead,..
Kalyan Karmakar said…
congrats Simran...wish you all the best ...keep writing
Jude said…
enjoy....what an exiting way to begin the new year
Swati Sapna said…
hey simran! the new year sure sounds exciting for you :) all the very best for your London stint... will miss you in this space!
Deeba PAB said…
Yay you Simran. Cheers to a new life. Enjoy London and have a wonderful year!
Unknown said…
Will wait to read your london foodie blog when it starts :)
- said…
Latest News Updates Bollywood, Hollywood, Dating & Fashion
Online Bollywood News and Reviews
http://www.onlinebollywood.net/
roses said…
colorful...
rosesandgifts.com
Unknown said…
Hi, really enjoyed your recipes. If you are interested in bringing them to a wider audience, please mail me at thenriblogger@gmail.com

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…