The makings of this spiced cake took root, when this utterly sweet-smelling golden pineapple sitting on our kitchen counter, literally piqued my imagination wild. Whoever has gotten a whiff of a ripe pineapple knows for sure the compelling aroma of the prickly fruit! To be more articulate - the inte
So…here I am back again! After almost three months and several days of incessant thesis writing and dealing with the nitty-gritty of graduate school, I am finally back to my haven – writing and reliving every bite I have loved to make and savor. Almost after every hiatus – laden with feelings of guilt and anxiety, as I sit to start penning down my thoughts, the familiarity of this blog and its comfort, suddenly makes it all seem ok. Back to my very own safe nook, where everything feels the same regardless of how fast things might have changed in the past few months. Regardless of all that, this long hiatus from the blog, has been one heck of a remarkable journey through a dream I have always had but never really imagined it happening. Sharing my graduation with my parents and loved ones was one of the most fulfilling experiences even though it remained equally paired with the hustle and the craziness that’s a part and parcel of submitting one’s thesis. While that’s another chapter alto
Ask any staunch vegetarian about their opinion of paneer and chances are that you might witness them profess their undying admiration for the same.Paneer or fresh cow's milk cheese holds a very special place in the appetite of Indian vegetarians. Need I mention that India is the largest producer of milk in the world? Well..that kind of explains the bias. By now you all might be aware that I am by no chance a vegetarian..and couldn't imagine being one either. So my relationship with paneer has always been more of an obligatory one. Those auspicious days when eating non-veg is a taboo..paneer or chenna is the more obvious and sophisticated choice. Its not that I am a staunch non-vegetarian either but one of my major concerns about any paneer preparation (atleast the ones that I have tasted) has always been that the flavor never penetrates well enough for the whole chunk to taste like the curry. It always seems like a blob of cheese floating in a very flavorful broth without any connectio
Five years ago, I wouldn't have ever imagined myself preparing a traditional Odia thali - that's mostly because I have always been the venturous kinds, finding myself playing with new ingredients and untried stuff.Tried and tested recipes were for "traditional" people.Or so I thought - until this whole idea of preparing a thali was seeded with the Indian Thali Mela, which gives a unique platform for food bloggers all over India to represent their own states. That's when I decided that I want to represent Odisha. The aroma and the taste of each morsel of a traditional dish evokes such strong emotions that can only be experienced.My very own time-machine you see. I have been wanting to prepare this Thali for quite sometime now, particularly since its been very busy at work lately. So last Sunday was one of the few Sundays I got some time for myself after a long time. Feeling well rested and armed with a strong desire to make it happen..I took upon myself to make a traditional Odia "Arua"