Makes 16 x 4-inch pies Come September, households across India begin planning festive menus. A usual suspect is a half-moon shaped, coconut-filled, fried hand pie called ‘karanji’ (gujiya/bhaja puli). It’s utterly delicious and available at every sweet shop, so why would we bother making it? Instead, we’re going to ring in the seasonal feasting with […]
Tag: baked
Cinnamon Rolls
Makes 9 rolls; 2 ½ x 2 ½ inches, each Pssst! Have you heard about the perfect cinnamon rolls? You know. Sticky bottoms swathed in melted butter and fused together with treacly cinnamon-sugar? Golden-brown crusty tops scored by pale intersections where the rolls are standing cheek to cheek? Tender, just-about-baked-fluffiness all along the coiled length […]
Meat & 3 Veg Tapas
Makes 4 servings. Fried sausages, roasted potatoes, caramelised onions, and sautéed peas snugly sit together in this tapas-inspired, family-style spread, served not with gravy, but with an entire wheel of oozy Camembert cheese! For this dish, I cook all the elements in cast iron, except for the baked cheese dip. That way, the outsides of […]
Mmmmango Cupcakes
Makes 12 standard-sized cupcakes. If you grew up in India, you may have squandered all your lunch money on Mango Duet or Mango Zap creamsicles. Vanilla ice cream coated with frozen mango pulp? Yes please! That’s what this dessert tastes like, only better! We baked 48 cupcakes before we were finally happy with the recipe! […]
Baked Mango Cheesecake
Makes one 8 inch round cake. Since it’s so hot here, attempts to whip up a delicious no-bake mango cheesecake were made. But after countless taste tests, our palates have come to a conclusion. No matter how well-set or cold – unbaked cheesecake tastes like mousse and is never as good as its baked counterpart. […]
Turkish Baklava
Makes 40 x 1 ½ inch diamonds + extra There’s a reason why Baklava is a special occasion dish. Layers of wafer-thin phyllo striated with a rich nutty filling and then doused in perfumed syrup. Talk about luxury! While many countries lay claim to Baklava’s origins, there’s no debate that this luxurious dessert is the […]
Lemon Trio Cupcakes
Makes 12 standard sized cupcakes. These aren’t just lemon cupcakes; they’re a rhapsodic lemon treble. The sponge hums with juice and zest. The curd filling rouses with fresh chords of tartness. And the decoration rounds it off with a citrus cadence. For those of you who find American buttercream too sweet and cloying, here’s something […]
Quiche Lorraine…ish
Makes one 11 inch quiche. Last year, I had the privilege of eating Quiche Lorraine, in Lorraine. Cream, eggs, bacon, pastry. That’s it. Yet, it was so profoundly delicious, that I had to recreate it in Mumbai. My recipe has the basic flavour profile of a traditional Quiche Lorraine, with one major modification—a phyllo pastry […]
New York Cheesecake
Makes one 8 inch round cake New Yorkers believe that cheesecake wasn’t really cheesecake until it came from New York. I have to agree. A perfectly baked cheesecake should be a symphony of texture and flavour—at once both smooth and velvety, rich yet light, sweet as well as tangy—with no overpowering notes of vanilla or […]