Shake your bisque, baby

Fried eggplant cappuccino 

I like soups. All kinds of them – thick and creamy, clear and runny, hot or cold.  But what I like even better, are soups that come in small sizes.

A fat, inviting bowl that ruins my appetite for main course, doesn’t go down well with me. Especially since most broths play with one or two core flavours, a bowlful of repeated exposure is not my idea of savouring soup.

What I personally favour are soup shots. Small cups of goodness that warm up the belly from inside and make way for good food to it fill it up.

The fried eggplant cappuccino is one such soup.

It works perfectly when served in small doses. You sip, indulge in its flavour, gulp and stop at that.

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Cracker pot

Charcoal crackers topped with sumac spiced chickpeas and Turkish cacik

Gourmet food stores make my heart melt. The reaction at spotting one is similar to what shopaholics experience at the sight of the word ‘sale’. I rush inside and grab a whole lot of things I know nothing about.

At a recent trip, I bagged a box of charcoal crackers. The way dill crackers are laced with dill and chive with chives, these are flavoured with a small percentage of charcoal powder.

The salty, slim sheets are stark black in colour and have a carbony bite.  Their texture is similar to a pie shell – brittle and crumbly.

Though the crackers went miraculously well with blobs of brie, I couldn’t resist this little adventure. Continue reading

Meet my roll model

Basil oil sprayed zucchini rolls stuffed with mint and pepper Greek yogurt


I have two rules when it comes to working with herbs. One is that I like to tear them roughly instead of chopping them up finely. I feel that this helps the flavours shine more brightly.

 And second, I avoid mixing more than two herbs unless my recipe absolutely demands it. What would a Thai green curry be if I had to choose between lemon grass and kafir lime leaves?

 Since most herbs have a strong flavour of their own, it would be unfair to cut it down with something equally strong. Today, while making a cold appetizer, I let go my rule number two and mixed together mint and basil. Since the recipe uses just one herb at a time and does not muddle them together, the sweetness of the basil and the coolness from mint came out just right. Continue reading