This is why gluttony is one of the seven deadly sins…. In the city of excess, our favorite way to indulge was definitely with the food. But when a six-inch Subway sandwich runs you ten bucks, the best bet is…
Archives for 2010
Does a Baby Really Need a Christmas Present?
So it’s Kavya’s first Christmas. She’ll be 10-months-old, and we’ll be in California, sans snow, sans tree. Sans celebration? Christmas has always been an odd holiday for my family. We’re not Christian, by any stretch of the imagination, yet since…
It’s Thanksgiving — Time for Kavya’s First Taste of Masala Turkey
As we count down the days to Thanksgiving, one thing looms large in my mind. It will be crazy. It always is. Literally dozens of relatives descend upon my mom’s house for her signature masala turkey and my homemade macaroni and…
The Best Parenting Advice I Ever Got
A few weeks ago, I was on the subway with Kavya, whose curiosity would be alarming if it weren’t so charming. A man sat down next to us and, as she babbled in his direction, put down his book for…
Eat this Page: Aloo Paratha (whole wheat Indian flatbread)
Parathas are whole-wheat Indian flatbread that can be as healthy as you want them to be. You ca eat them plain, or stuffed, for breakfast or lunch. This recipe uses our favorite filling – aloo (potato) – with a much healthier adaptation from expert paratha maker, Binder Bhua, Navdeep’s aunt. She is very Punjabi, so doesn’t understand the concept of “no ghee” and finds the idea of a dry paratha unfathomable, hence the glistening parantha in the photo above.
Eat This Page: Spicy Kickin’ Kaju (cashews)
Sona’s mum makes these spicy kaju (cashews) as an occasional indulgence—but they’re perfect on a dreary day with chai or a mellow whisky (depending on your mood). She fries the cashews till they’re golden brown, then seasons them up with a red-hot masala. This version is pretty spicy, so feel free to adjust the mix for less adventurous palates (zzzzz).
Eat This Page: Sona’s Special Adraki Chai Recipe
Everyone’s chai recipe is different—but I like to think mine is special. So here, without further ado, is my super-secret, much-coveted recipe. My Kadak Adraki Chai combines the kick of ginger with the mellow flavors of fennel and cardamom. And I like my tea strong (or kadak in Hindi)—so add more milk and less tea for a milder chai . . .
