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Showing posts from December, 2016

The Top Flavours of 2016

With only a few hours to go before the new year rings in, all my feeds are full of reminiscences of the year past. And what a crazy, crazy year 2016 has been. But no matter what ups and downs the world and the life throws your way, there's always food.

From myriad variety of new dishes I tried this year, I have culled for you the top 9 flavours I discovered this year. Some you may know, and others are for you to add to your wishlist for 2017.



1. Desi Chai: In my mind, chai has always been something you drink at home. When outside, it was almost coffee for me since restaurants and cafes usually get the tea flavour wrong. Then Chaayos happened. Their desi chai is good a tea as I make at home. Plus you can customise it any way you want - add more milk or less, make it light or strong and choose from a wide range of spices. If you must know, my standard order is a full milk kadak (strong) chai with tulsi and ginger. With a bun maska, I now prefer it to starbucks.

2. Butter Pecan Ice…

Christmas Cake

Decked out streets, lit up trees and loads of delicious food - there are plenty of reasons Christmas is my favourite time of the year. We don't really celebrate Christmas at our place but I've made it a tradition to bake a fruit cake every year. Some years, I soak my dried fruits in advance and there is a traditional cake. This year, though, I only got my act together yesterday and with just a day to go for Christmas, I went for the most logical fallback of Christmas cake procrastinators, the mincemeat cake.

Mincemeat, for the uninitiated, is a British concoction of raisins, apples and other dried fruits cooked down with sugar, butter and rum (or sherry or brandy - some booze basically). It's used to fill mince pies that most Londoners loathe but I love. And I love mincemeat so much I use it to make cookies and this year, cake. This is how I make mincemeat. The fruits I use vary each year and this year's batch was a mix of golden and black raisins, prunes and just bec…