Belgaum, Keema roti and train journeys

Vacations meant train journeys to my paternal as well as material grandparent’s native place.

Belgaum is my nani’s native place and this recipe belongs to their home. This keema roti along with a vegetarian pulses preparation packed by them for our mid return journey meal is a must.

I was blown away by the simplicity of this dish.

This recipe is for keeps and I had made it once before but the next couple of times I made it didn’t taste the same at all. So I happened to meet the original person who taught me this and I asked her to repeat this recipe again and then I realised, the mistake was, that you are not supposed to add ginger or garlic at all. So this time I made it again with the original recipe and made sure to write it down here for future reference.

Never underestimate the power of simple foods.

Recipe

Ingredients:

1/2 kg Mutton or veil mince (wash and keep in a strainer to drain excess water)

1 1/2 tsp Salt

4 slit green chillies

3 Green cardamom

1 inch cinnamon

3 Cloves

2 tbsp oil

3 large onions finely chopped and 1 bunch of green coriander leaves finely chopped OR 1 bunch of spring onion (greens and bulbs) chopped.

Method:

Add everything in a pressure cooker except (onions & coriander leaves OR spring onions) and give it a mix.

Let it cook on pressure and after it cools add in the chopped onions and mix till the rawness of the onions goes away. You dont want to caramalise the onions.

After the onions have cooked switch off the flame and add in the coriander or spring onion greens.

serve with halved lemons and rotis or pao or tastes even good with dal chawal.

Life update

Its been a long time since i have posted anything. So much has changed. I have had my own income and since then indulged in trying out different kinds of exotic ingredients. Tried cooking with oils like – mustard, coconut, ghee, peanut, (though i have yet to get my hands on sesame oil) and have learnt how our indian regional oils have the ability to impact the flavour of food and have since then reduced using refined oil.

Have got my hands on various kinds of chillies like the vibrant red yet delicately pungent byadgi chillies, known that white pepper powder (dakhni mirch) can bring another dimension to the flavour of chinese fried rice or the kaju malai chicken, the yellow chilly powder exclusively brought from Rajasthan is so frequently used in the cuisine of Awadh. Have even got my hands on edible dried rose petals and secret lucknow spice mix even real kevda and rose water.

There has been a significant growth of investment in my treasure trove of secret recipe books.

I have been longing for a visit to Lucknow, Delhi, Kolkata, Kashmir even south Bombay for their food. That reminds me I heve been to Kashmir once some 12 years ago and SoBo a number of times. Have longed to visit Turkey, France, Iran, Italy even Pakistan just to embrace their exotic food. Although i must have been on a digital food tour to these places and have tried recreating a storm in my kitchen influenced by these places.

So many dishes have been made and transformed in a way that i can call my own. The recipes to which exist in my phone document lists, in screen shots or even my own archived instagram posts even pen drive and i haven’t been for some reason able to post here. It makes me feel exposed I suppose. 😅 I dont know why but some how I am no longer comfortable on posting food pictures on instagram.

But my mother has been nudging me to start over and atleast I can write them for reference here and keep them archieved.

Here is a list of the foods that need to be uploaded. Initially i thought of jotting it down on my personal diary but here we go:

– Himachali chana madra with raisins and cashews

– Authentic Lucknow nihari

– Authentic Lucknow pulao style milk biryani

– Authentic Lucknow galawati kabaabs

– White sauce cutlets

– Yakhni mutton pulao

– Kaju malai chicken

– Konkani muslim style yakhni gosht

– My dadi’s style of chicken sukkha and chicken saalan

– Belgaum’s chutney (eaten with biryani)

– Kanchipuram idli

– Schezwan fried idlis

– Popeyes chicken burgers

– Hyderabadi khatti dal

– Hyderabadi tamatar gosht

– Belgaum style pheeka keema

– Hara masala stuffed pomfrets

– Kolmi masoor pulao

– Atte ka halwa

– Gajar/ Doodhi ka halwa

– Turkish fig and walnuts halwa

– Chocolate walnut fudge

– Dulche de liche

– Jamun rawa cake

– Butter chicken without milk cream using cashews instead

– sheer khurma

– Lemon chicken (indian style)

– Peanut chutney (for days when coconut chutney got over but dil maange more chutney)

– Crumb fried fish with yellow chilly powder

– Smoked mutton samosas

– Afzal restaurant style chinese kabsa

– kheeri masala

– Nani’s style chicken kaleji stir fry and magaz (mutton or beef brain) masala

– veggie feast pizza

– Pizza sauce 2 ways

– Mushroom n veg chinese fried rice

– Banana bread with nuts and dried berries

– Malpua (egg version) with instant rabdi

Dhokla

FOR DHOKLA BATTER:

1: gram flour 1 cup

2: semolina 1/4 cup

3: thick curd 1/2 cup

4: water 1/2 cup

5: sugar 1 tbsp

6: oil 1 tbsp

7: Eno fruit salt 1 tsp (heaped) or 1 sachet

8: salt 1/2 tsp

9: turmeric 1/2 tsp

10:green chilli paste 1/2 tsp

11:fresh ginger 1/2 tsp

FOR TEMPERING:

water 3/4 cup

fresh coriander handful

1/2 tsp salt

sugar 1 tsp

green chilli 3

mustard seeds 1 tsp

oil 1 tbs

curry leaves

Recipe:

Step 1:

In a bowl sieve the gram flour, add semolina, yogurt, water, green chilli, ginger, salt, sugar, turmeric, oil mix well and leave it for 5 minutes.

Then add the Eno and mix fast with a whisk.

Grease a cake mould, add the mixture in it and steam it for 10 mins on high flame and 5 mins on low flame and switch off the flame and leave it inside for 5 mins.

Step 2:

FOR TEMPERING:

Heat oil add mustard seeds, green chilli, curry leaves, salt fry till they turn crisp, remove the chillies and keep aside, then add water, sugar and cook till the sugar dissolves.

Step 3:

To serve:

Remove dhokla from the steamer and run a knife through the edges and transfer it onto a plate upside down.

Pour the tampering on top, garnish with chopped coriander and fried green chillies and cut into squares.

Serve and enjoy.

Baji ki nanad ka mauritius wala achaar

Used to love this as a child

Long story so will post story later

Recipe:

Ingredients:

#Main

  • Raw mango finely chopped – 2kg
  • Raw karvanda – 250 grams

#Mango masala

  • Methi powder – 4 tsp
  • Dhania powder – 10 tsp
  • Zeera powder – 4 tsp
  • Red chilly powder – 10 tsp
  • Salt – 5 tsp

#Boil till transparent

  • Cornflour – 3 cup
  • Vinegar – 4 cup
  • Sugar – 3 cup

#Tampering

  • Mustard seeds – 4 tsp
  • Curry leaves – 2 fist
  • Garlic – 2 fist
  • Green chilly – 2 fist
  • Oil – 4 cup

​🍪 chocolate chip cookies

Ingredients

2 cups refined flour

1 tsp baking soda

1 cup salted butter

1.5 cup packed brown sugar (also known as demrara sugar)

2 eggs (roughly about 55 grams each)

360 gms chocolate chips (either pre cut or cut out from a slab)
bake at 175 degrees for 8-10 mins

Method:

Add the baking soda to the flour and stir well.

What the baking soda does, is it lightens the chocolate and gives it a little bit of air. So when you bite into the cookie you get a crust and then the molten interior.

Now cream the butter to get a smooth homogenous texture before adding the sugar. this will allow the sugar to melt evenly (throughout the chocolate mixture). 

So blend the butter until it looks white n creamy.

After the butter is blended add toffee brown sugar. This sugar is important versus plain white sugar because it lends a toffee flavour to the cookie and it adds colour and depth to your cookie flavour.

Now blend the sugar n butter together.

Add the 2 eggs and blend it. At this stage if you want to make the cookies eggless just omit the eggs and add half a cup of milk.

Now add in the flour n baking soda mixture. This has to be folded in gently. Don’t use the electrical mixer for this because that will give a really tough cookie and will develop the gluten almost like a bread.

The secret to good chocolate chip cookies is the chocolate. Here we have used 52% real chocolate chips that have been pre cut or you can cut it from a slab. 

Add all the chocolate chips or reserve some to decorate on the top of the cookies and keep this cookie dough mixture in the freezer (for at least 1 hr before using though it will remain good in the freezer for a month) and whenever you have surprise guests all you need is your freezer chocolate chip cookie dough and you can make chocolate chip cookies in just 10 mins flat.

To roll your your chocolate chip cookie dough use either 2 spoons or even better an ice cream scooper or even just your hands is okay.

Put a pile of cookie dough onto the tray with about 2 inch space between each pile of cookie dough.

The oven has to be pre heated at 175°C and it goes in for 8 minutes exactly. Please don’t over bake the cookies or else you will come out with hard stodgy cookies. The cookies have to be soft n the chocolate has to be just melting as your cookies come off. 

Chocolate chip cookies taste best when they are just out of the oven. 

There are many many things you can do with these cookies. You can make ice cream sandwiches, crumble them on top of a piece of cake, eat them as they are, use them as a topping for a brownie or keep your dough for later n use them as and when u want them.

Fresh baked chocolate chip cookies will have pockets of melted chocolate so that when you bite into them you have the crunch of the cookie dough n the softness and gooeyness of the melting chocolate.

Challenges of being a food blogger – (disclaimer: this may be a rant)

First things first: food blogging is a serious business. Make sure how you define yourself as a blogger. Is your work a hobby or a leisure activity? If its a leisure activity then your progress doesn’t count. You don’t actively make sencere attempts into making it better. It probably is a place where you kind of store your collection of recipes/ family recepies that you would like to preserve to replicate in future just incase you forget the recipe also since you won’t find it anywhere in the world wide web or it would take you hours to find it. And you wholly rely on free time, solitude and a chance of remembering to write it.

If its your hobby then you fix yourself to adhere to a schedule to post on your blog. This is how some of the top bloggers do it:

Eg. Lets say if the 1st and 2nd of this month are weekends. So i would make a list of 7 recepies that I would like to post next month. I.e. Spacing 1-2 posts per week and the first weekend of the month say 1-2 days will be for baking all 7 of them and within these 2 baking days you have got to reserve mornings for food styling and photography. Since natural morning light provides the best light for taking pictures.

This also helps because in this way you can achieve in 2- 2.5 day’s effort what would not have been feasible to achieve in an entire month. 

This specially works because else your family would freak out if you are working with sugar every week specially if you have a lot of diabetic people at home. So make in bulk, share it with neighbors, friends and relatives.

This also works because if one food item requires half a pack of cream then you could use the other half in some other recipe. This would atleast spare you the guilt of fancy foods occupying fridge space or cabinet shelves.

Another challenge is that you can not enter the kitchen while the kitchen is busy/ occupied as lunch is being prepared or in the evening when dinner is being prepared. 

Also if you have a grumpy grandma who feels you are still a 10 year old and grumbles you to refrain from playing with food then her afternoon nap time is best for your cooking/ baking experiments as it is a proven fact that people tend to give up learning new skills if they attempt to learn something under pressure. Performance testing under pressure is good on the contrary learning something under pressure tends to make people give up many a times.

To avoid inconvenience to your family and yourself, plan and prep the weekend’s meal in the previous evening in advance and complete cooking the entire day’s meal early in the morning within a couple of hours, early as in better to begin at sunrise. So the ladies of the house are in a good mood and you can work calmly in peace and without or with least interference. 

If you know someone who can fix anything from a tap to a space rocket but doesn’t know how to boil water and has grown up eating only 5 kinds of vegetables and the same chicken curry that their mother has taught them to eat, there is no point in asking them to try your thai green curry or spaghetti bolognese and if they don’t appreciate you if the food is good or refuse to eat it even if others are enjoying it don’t take it too personally. 

Thankfully my mom is always there to encourage me and guide me about stuff that one learns only by practice.

Anyone can cook. But you need smartness to effectively utilize resources. Being broke has provided me one advantage which I would have overlooked if i was abundant in monetary and other resources. And that one thing is how to make the most of what you already have and on what item to make your next investment. Phew… This is THE MOST CHALLENGING PART for me. They don’t teach you this in recipe books. Definitely got to master this one. And on a side note always remember – MONEY IS NOT EVERYTHING, BUT MAKE SURE YOU EARN ENOUGH BEFORE YOU BELIEVE IN ANY SUCH KIND OF RUBBISH.

It is important that the food you blog must have a connection with you. You can achieve this by talking about a place/ culture/ancestry/experiences you belong to that relates to / represents the food. There will be hundreds of resources on the internet on how to cook something, but no one will have the same story as yours. This will add your personal touch/ character to your blog.

Lasty and most importantly is pictures. You know what, the single most important thing that motivates me or demotivates me about making blog posts is pictures. This is where my borderline OCD kicks in. One’s got to up their food styling and photography game. Whatever crockery or cutlery is available at my home somehow i feel is not apt to be in a frame. A picture can speak a thousand words. Props can either be edgy-rustic or classically-sophisticated. Instagram has up the standards of food styling and photograhy. People have built careers and achieved fame out of it. It is my most challenging hurdle as of now, though somehow i know that it may not be as difficult. But it requires work or better yet both hard and smart work. 

There has to be investment in props. Props must be specific and must be owned by me i feel. Sometimes i imagine my food styled a certain way. And when i look in the kitchen the items we have are either stainless steel or plastic. It is esthetically not that pleasing. Plus there has to be natural lighting and i must learn to create a setup with thermocol/ foam. YouTube has some useful tutorials on this. For starters one can begin by emulating them and then it will come naturally to them.

Also the best pictures are the ones taken in natural light during the day. And by the time I make food i want to eat it. May be its better to practice food styling and photography when you are not hungry. (insert teary eyed laughing imoji)

Mom’s signature biryani.

I’m writing this recipe for myself. The original authentic dum-pukht biryani does not make any use of tomatoes. The sindhi biryani is a spicy-tangy biryani from the sindh region of Pakistan. The sindhi biryani marinade has an addition of dried plums and slices of tomatoes that lends it its tangyness. 

We use the Shan Sindhi Biryani masala (a Pakistani brand) which is a great blend of flavourful spices. The advantage of using this is that you will get the exact flavor every time, the spices smell great and you don’t have to go looking for dried plums or other spices that you are in short of at home at an odd time.

The uniqueness of this biryani is that my mom adds her touch to it which largely depends on the the taste of our family (particularly my dad and grandparents) and relatives (especially her nephews). Also the quantity we make is more compared to that given on the Shan Biryani masala pack. So my mom adds more tasty stuff in it so as to increase the quantity so that it is enough for a big hungry crowd.

Every time i make it i don’t know why this weird thought crosses my mind but if i were to explain the difference of flavour between the traditional dum-pukht biryani and my mom’s signature biryani, i would say, dum-pukht biryani has delicate flavours like that of delicate fairies gracefully dancing in heaven, whereas mom’s Sindhi biryani has bursts of flavours like the warriors of 300 would beat their chest  and roar Sparta!!! (or Biryani!!! in this case :p )

Biryani Recipe:

1kg meat on bones 

1 kg Rice 

Ingredients for biryani marinade:

1/2 kg tomatoes (pureed )

1/4 kg potatoes (cut length wise in fours and fried in birista oil )

1/2 kg plain yoghurt

1/2 kg onions

1 tbsp ginger paste

1 tbsp garlic paste

10-20 green chillies (whole / slit length wise)

1/2 cup chopped fresh coriander leaves

1/2 cup chopped fresh mint leaves

1/4 kg oil (4-5 tbsp)

1 packet Shan Sindhi Biryani masala
Whole garam masalas for rice:

cinnamon 1-2 sticks ( 1 inch sizes)

green cardamoms 4

black cardamom    1

cloves                        3

black pepper (whole) 3

bayleaves                 1-2

Procedure:

Step 1:
make birista

Step 2: Fry potatoes in same oil until golden. (These potatoes will further cook on dum)

Step 3: Crush birista after it has cooled in a dekcha. Add yoghurt, tomato puree, ginger-garlic paste, green chillies, chopped coriander-mint (reserve some for garnish), 4-5 tbsp birista oil, Shan Sindhi Biryani Masala.

Step 4: Wash and soak rice ( Basmati or any other rice suitable for biryani) 1 hr prior to cooking.

Step 5: Cook for 15 mins on medium flame. Taste the biryani marinade whilst it is cooking at about 10 mins. Adjust salt and since it is less spicy add a tsp or two of red chilly powder and whole or ground garam masala as per taste.

Incase the biryani marinade is too runny (if the yoghurt is not too thick it may release more water compared to thick yoghurt), increase the flame to high inorder to dry out the water and thicken the consistency.

Step 6: 1 kg rice is approx 4 glasses. 

Boil 10 glasses of water in a big dekchi and add salt as per taste ( mom adds 4 tsp salt)

Add whole garam masalas to it.
Add 2 tsp oil ( raw/ fresh oil, not birista oil)

Step 7: When water starts to boil add rice and let it cook uncovered on high flame. Cook it till 3/4th done.

Drain the water immediately. Don’t mix the rice.

The top half rice will be slightly less cooked than the bottom half rice.

In your biryani dekcha/lagan spread the top half rice. Then the marinade and then the leftover rice.

Spread 1 tbsp birista oil on top of the biryani.

Drizzle saffron-water / edible colour on top & let it cook covered ie on dum approx 5 minutes on high flame & 20 mins on low flame.

Step 8: Decant the biryani. Garnish with a little birista & coriander-mint. Serve with raita/ kachoomar.

Brownies ~ 

This post is dedicated to a dear friend P (if you’re reading this, you know who you are). 

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PENFRIENDS

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This story dates back to the 1970’s. Back in the day, the TOI had started the ‘Pen a Friend’ innitiative. My uncle (one of my mother’s brothers while he was still in college) had registered for it. It turned out that the penfriend on the other side of a conversation was a Mexican girl. So these letters would come in from Mexico. His father would ask him to open it. He would then ask him to read out the letter in front of his entire family. My uncle would read it. Then he would write the reply to the letter under his father’s careful supervision and his father would even improvise on it. Once in the letter were pictures of some of the best tourist places of Mexico. This was the time when the word internet was hardly known and the means of such information was limited to books or a library. In this very letter she asked my uncle to send pictures of the places to visit in India… and he did. He probably sent her a pamphlet of Indian Tourism Guide. Once in the letter were stamps of her country and she had asked my uncle to send her Indian stamps. Another time there were some sample currency (not real currency) of small denominations and she had asked him to send our currency. Then one fine day, in another letter, was a picture of her. This was her introducing herself (her face) for the first time and she asked him to send his picture in his reply. And he did. A passport sized photograph. Eventually this communication link ended. 

I too had a pen friend…. P is one of the most amazingly talented people i have come across in my life. P is an amature photographer, a travel enthusiast and coincidentally an ardent  foodie as well. Hadn’t P expressed their obsession of various kinds of brownies and about their favourite one, I would’t have gone out of my shell and tried it out, nor even would i have perfected making it, forget even the recipe being shared on this blog.

I can fairly say that my recipe for brownies is not going to change for a very long time. If this brownie had a tag line, it would be ‘I bet you can’t have just one !’. If you are weight watching, make sure when you bake these, share them with neighbours, friends, relatives and family or else stop right there, rather go and have a piece of dark chocolate. But i insist, let the measurements be exactly the same.

The rule of the thumb: Brownies are not supposed to be cooked as cakes, but as a cookie. A crust on the top and molten (gooey) in the centre. So bake your brownies 95% and not all the way 100%.

Also the gooeyness of the brownies comes not from the butter or chocolate, but from the amount of sugar in the brownie.

Brownies taste best when eaten the next day after baking. You can always store them in the fridge or a freezer for longer time. Beware of little witches in the fridge that can make brownies shrink and disappear. 😉

Please make sure that you use unsalted butter only and not salted butter. This is very important since salted butter changes the flavour and the texture of the brownie. We will be using half a tsp of salt to bring out the flavour of the brownie.

I have used walnuts to top the brownie. Some popular topping options are other nuts of your choice (make sure not to use roasted ones since roasting them prior to baking will get them burnt) , nut paste, cookie dough, chocolate chips, nutella, marshmellows, gems, doulce de lyche, caramel you could be creative and the choices are endless. You could also add these in the batter and not just the top. 

You could even spice up your brownies by using crushed cardamom seeds, mace or powdered cinnamon or star anise. 

Another adventurous flavouring option is mint flavor.

Try using real chocolate and not chocolate compound. Chocolate compound is fake chocolate. Valrhona and Callibaut are popular brands of chocolate. You could even use Indian chocolate since it is more reasonable if you want but avoid using chocolate compound.

I used amul unsalted butter that comes in a blue packaging which i found at hypercity.

Weigh and gather all the equipments and ingredients prior to making the brownies.

(Double boiler / microwave)

Break the chocolate bar into bits. The safest way to melt chocolate is by using a double boiler. You could also use a microwave. For this, add the butter and chocolate in a bowl and keep the microwave setting on medium. Dont leave the chocolate in the microwave for more than 30 seconds and after every 30 seconds bring it out and whisk it. Do this till all the chocolate is melted.

Authentic brownies don’t have baking soda or baking powder in them. 

Brownies taste best when had atleast a day after they are made.

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Recipe for classic chocolate walnut brownies.

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Things you will need:

An oven (Electric/Gas/Convection. This is not supposed to be made in a microwave)

A brownie tin. (Since I didn’t have one, I used my oven tray)

Butter paper / parchment paper

An electronic whisk with adjustable varying speeds

A silicone spatula

A mixing bowl (or any vessel large enough to hold the batter.)

A kitchen scale (To weigh all the ingredients. This is very important. Invest in a sturdy, digital, good quality one)

knife/ cake tester
Ingredients:

Bittersweet  dark chocolate          226 grams

Unsalted butter                                 113  grams

Castor sugar                                       300 grams

Pure vanilla extract or essence    1 tsp

Eggs (large)                                        4

Salt.                                                      1/2 tsp

Refined Flour (Maida)                    105 grams

Walnuts (coarsely chopped)       100 grams

 

Method:

Melt chocolate and butter using a double boiler or a microwave (carefully).

Add sugar and whisk till everything is mixed evenly.

Add vanilla and whisk again.

Add one egg and whisk till absorbed. Then add the next egg and whisk till absorbed. Do this with the remaining eggs.

Add flour and fold it in using a silicon spatula making sure that you scrape the bottom and the sides of your mixing bowl else you will be left with pockets of flour in some places.

Line a brownie tin with butter paper and pour the batter in.

Bake it in a preheated oven at 175℃ for 20-25 minutes or till a knife/ cake tester inserted in the batter sticks to the knife/ cake tester, but the batter stuck to it should look cooked.

When they are cooked, take them out and let it cool down.

Run a knife through the edges of the brownies so that they can be demoulded.

Carefully flip it into a tray and take off the mould and then flip it back from this tray into another tray so that the crust is on top.

Cut them into standard rectangular shapes. You could even cut them into any funky shapes using a cookie cutter.

On cutting them you will be able to see a horizontal line of fudge in the brownie. This is due to the amount of sugar in the brownie.

You could serve them as it is or even on a sizzler plate with ice cream topped with chocolate sauce.

You’re welcome. 😉

Of long walks and treats ..

I love going on long walks with friends, chatting all the way about what’s going on with us these days, catching up on all that we have missed, and discussing about things we plan to do in future, taking opinions, etc. and amidst all the chattering and giggling when we reach our destination we end up grabbing a shawarma followed by a chilled glass of freshly pressed sugarcane juice, spicy mince patties or lip smacking chicken rolls from a local bakery followed by malai kulfi slurping and licking the melting sides of that piece of chilled heavenly delight!

The last time I had been for a walk, I ended up having treats from Le 15 Patisserie, Bandra. I had been longing to try it for quite a while now…
So I walked in search for this patisserie, from the bustling Hill road locality in the month of December in all its Christmas glory towards the plush Pali Hill locality where you could find well dressed people and fancy expensive cars and steep roads that make you look twice at them to make sure that they are in fact steep roads and not roller coaster tracks. As I walked, I spotted a board that said “Le 15” which made it clear that I had finally reached my destination.

IMG_20151214_200114

On entering, the first thing that struck me, was the aroma of coffee concentrate (or was it chocolate concentrate?) in tall dark glass bottles these were the ingredients for milkshakes I suppose.
Then a girl at the counter looked at me, I quickly placed my order and this was what I bought:

-Red velvet cupcake
-Belgian chocolate cupcake
-Nutella brownie
-Passion fruit macaron
-Dark chocolate macaron
-Chocolate choux

IMG_20151214_195658

All lined up like pretty jewels in a jewellery box.

Personally I wished if I had left it to warm up for a while since it felt like it had been taken out of a fridge only a few minutes ago. :/

I had bought the red velvet cupcake since it is the most popular item on their menu. It was buttery milky and slightly sour. Slightly sour due to the buttermilk in the cupcake. And the cream cheese frosting tasted like milk and was very sweet. Indeed its the red and white colour combination and the fact that it’s locally rare is what attracts people towards it.

The chocolate macaron was possibly the best thing I had bought from that place. It’s different. The meringue which is a combination of almond powder and eggs, is slightly spongy and harder than cake or softer than cookie. The chocolate ganache was perfect for my taste. It was definitely worth it!

The tiny red heart thingie on the nutella spread made the brownie look so adorable. Couldn’t help licking it before taking a pic 😉 . As I bit into the nutella brownie I could feel my eyes pop! It felt like sinking my teeth into a slab of butter. It was so sinfully fudgy! And I was holding on to it for the roasted hazelnuts. I still don’t know if I prefer cakey brownies or fudgy brownies.

Chocolate choux was nice. It was a hallow ball of pastry topped with chocolate and the hollow cavity was filled with what felt like a familiar taste of chocolate mousse.

A bite into the Belgian chocolate cupcake and I felt it deserved the honour of fireworks in the sky for being so gooey!  I would have definitely loved to have this one as a larger cake for get togethers and eat it with what they call “itmenaan say” (in contentment / savouring it slowly).

The passion fruit macaroon was a let down. It was very tart/ sour. The kind of sour I personally wouldn’t want in my dessert. May be I’ll try the hazelnut macaron next time.

So that’s an account of how my mind registers in my memory the taste of food  that I have for the first time.

Yours truly,

foodiememories.