Contest Alert: The Best Christmas Tree

Today is the first day of the Christmas month, which means that soon enough, the hotels, shopping malls and streets of Bombay will be sparkling with lights. Every year, the city puts up an impressive array of Christmas trees and decorations. This year, you can help Bombay Foodie find the best looking Christmas Tree and win a prize too!

Here's how it works:

1. Click a picture of your favourite Christmas Tree or an interesting christmas decor you spot around town. The picture must be of a tree/christmas decor that is:
(a) set up for 2015 Christmas
(b) within the city limits of Mumbai/Greater Mumbai and
(c) accessible to public (for example, in a shopping mall or a hotel or store)

2. Leave a comment here with a link to the picture or share it with me on Facebook, Twitter or Instagram by tagging it with #BombayChristmas. Do mention where the picture was taken.

3. Just to make sure I know you and can reach you, please follow BombayFoodie on Facebook, Twitter and/or Instagram and tag @bombayfoodie when you post.

4. Contest closes at midnight Bombay time on 19th December. Top 3 entries win handcrafted Christmas goodies baked specially for you. If you win, I might even take requests to bake your favourite dessert.

There is more fun in store too. On 20th December, I will pick my favourite entries and go check those trees out. Of course, you are welcome to join the #BombayChristmas trail too. I will post a schedule here when I know where we are going.

Comments

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

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

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.

Bombay Foodie

Search This Blog