Author: Kanak Hagjer
Basil & Orange Loaf Cake
One of the greatest culinary joys of last year was discovering the combination of basil and lemon in something sweet. And discoveries happen by endlessly scouring the internet with the hope that the recipe...
Coconut Pie
The differences between a tart, a pie, and a quiche are a blur.~ ~Yotam Ottolenghi Now that the weather has turned cooler, I am looking forward to making coconut-based desserts. Or even simple coconut...
Star bread with beetroot pesto
There are quite a few star bread posts on my blog. But I had never made one with beetroot pesto before. Breads with some kind of filling are loved by my boys and it’s...
Tree Tomato Frangipane Tart
One of the joys of baking during the cooler season is the availability of tree tomatoes in our city. They only have a hint of the acidic and balances out the sweetness of the filling in cakes and tarts.
Pomelo Chutney
Pomelo. The largest citrus fruit in the world makes its appearance around September, around Vishwakarma Puja. From then on, clumps of the fruit, in baskets and bags are sighted as you cross busy markets...
Fish Curry With Coral Jasmine
The coral jasmine tree blooms from September to November. A yearly ritual is to make this kind of fish curry using the fragrant blooms.
Guava Cake With A Crumb Topping
It’s guava season now and the few trees that I have give us enough produce. The fruits are small in size but so sweet. And sometimes I use them in cakes or curry. For...
A Labneh Post Again
Freshly-made labneh balls with mint leaves and pomegranate pearls Over the years, labneh has become a fixture in my kitchen. I didn’t know about labneh before getting into food blogging. Earlier, dahi was always...
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