Ghee – Liquid Gold

Homemade Ghee Ghee is considered culinary gold in Indian cuisine for millennia. Its significance in Ayurveda along with its spiritual applications are many. It tolerates high temperatures, is shelf-stable, and adds a delicious nuttiness to any dish, especially when used as a garnish or chonk. While a complex ingredient and traditionally labor-intensive, nothing is simpler […]

Spaghetti Squash Khao Soi

Roasted Spaghetti Squash Khao Soi with Sundays in Malabar Traditionally khao-soi or khao-suey is made across Burma, Thailand, and other Southeast Asian countries. Our family was introduced to this Burmese recipe after my sister married into an Indian family who had emigrated to Calcutta after the Burmese nationalization of private industries and businesses. And like […]

Egg Bhurji – Spiced Scamble

scrambled egg bhurji

Anda Bhurji – Spiced Scrambled Eggs After attending boarding school and having traversed the country back and forth for holidays, all my egg memories are tied to daily breakfast or travel in India. These memories are so strong, that my internal palate thinks that it’s Monday if there’s scrambled eggs for breakfast; or if it’s […]