Skip to main content

7 Years, 500 Stories



Well, 489 stories to be exact. Seven long years bring loads of memories with them. And to celebrate those memories and to wish this dear blog a happy birthday, here are seven more stories about Bombay Foodie.

1. This isn't my first blog. I first started blogging way back in 2005. The blog was called Bombay Musings. I'd just moved to the city then and Bombay Musings was my diary, a chronicle of my discovery of the city.

2. It isn't just a quote. A lot of people ask me about the quote on the blog header. The reason I picked this one is because it pretty much describes my approach to food. I am a carb junkie and I can eat a baguette with cheese pretty much every day. As for tea, it isn't a good day if I don't get 2-3 cups of strong, sweet, milky brew. Tea makes me happy.

3. I don't cook a lot. I can obviously cook a lot of things and I have cooked 400+ of them for this blog but I don't cook everyday. I have a fabulous cook who does that. Me, I mostly experiment and rarely cook a dish twice.

4. I love junk food. I sneak into McDonalds to eat fries and I order in a lot of pizzas from Pizza Hut - all of them paneer makhni pizzas.

5. Even though this is a clear contradiction to my previous point, I am one of those weird people who actually enjoy eating fresh fruits and salads. I even had my very own nicknames for an apple and a tomato when I was a kid.

6. I own a lot of cookbooks, all of them with pretty pictures. Because I rarely cook from a book, I buy them purely based on how they look and never mind how the recipes are.

7. I still can't believe people actually read the blog and get super excited when someone tells me they cooked one of my recipes. A big shout out here to Anchal who once made my day, made my whole month in fact, by recognising me from my pictures she had seen on the blog profile.

Happy Birthday once again, Bombay Foodie! And if you are reading this, thank you for being a part of my food journey.
Labels:

Comments

Srivalli said…
Simmi, though I am month late in wishing your blog, here's wishing many more years to your blog!..I have always enjoyed reading your adventure and the food that comes out!..enjoy!
March 6, 2015 at 1:18 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more

Pineapple Pastry

This is what makes me feel so glad to be a part of the food blogging community. You saw the cake yesterday. I baked it on the morning of my parents' anniversary, hoping to turn into a traditional pineapple pastry they like. Then I panicked. I know that the bakeries use a whipped cream topping, but I also knew that the 25% cream we get in India won't whip. So I put in an SOS mail to Deeba . And she called me back within minutes with ideas to incorporate more fat in the cream. With all her tips and hints, I finally have a pineapple pastry I like. So if you are struggling with 25% Amul cream like me, here's what you do. Tip No. 1 : Get rid of the whey. When you pour out the cream from the carton, you will get thick cream and some whey. Just pour the whey out. Tip No. 2 : Chill, chill, chill. Before you start whipping your cream, put the bowl of cream in the freezer for 10 minutes. I also left the whipping blades of my hand mixer in the freezer for the same time. Tip No. 3...
17 comments
Read more