main dish

Boroma's Lau Ghonto

Boroma's vegetarian dishes, flavoured with mild spices, were cooked in a separate vegetarian kitchen.

Surati Khus-Khus (poppy seed) ki Sabzi सूरती खस-खस की सब्ज़ी

Surati cuisine is spicier (using green chilies), oilier, and more elaborate than other Gujarati cuisine. This recipe uses Khus-Khus seeds - the same poppy seeds that are used on muffins and bagels in the US!

Vaangi Bhaat (Spicy Eggplant & Rice) वांगी भात

This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. This recipe is from my maternal grandmother, late Shrimati Annapurna Divekar (1920-1994)

Grandma Maud White’s Country Captain Chicken

In the late 1950 and early 1960, Grandma Maud White, who was in her late 60’s, prepared Country Captain Chicken, a favourite of the whole family.

Vathal Kulambu

I learnt this authentic Tamilian recipe by watching my Nanamma in her kitchen. Nobody could make it as tasty as her.

Mutton Korma

Husband's favourite dish - laernt from mother-in-law.

Fish Kalputi

In joint families, men and children were served, leaving women to eat what remained. fish curry was made of the best fish pieces. Women turned these into a tasty dish for themselves.

WW II Rice-Wheat Nonfermented Dosa

Scarcity of rice during Second World War forced the author's mother to use wheat instead of rice in dosas. Recipe does not require overnight fermentation.

Spicy Kolakattai

Trademark dish of patti (grandmother), who hated wasting food and always used innovative ways to turn what was available in the home into delicacies.


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