dinner · vegan

Baghare Baingan: A Portrait of Spiced and Simmered Eggplant

My family always made fun of Baingan or eggplant with the word “bin gun” which loosely translates to without any abilities as the vegetable is part of the nightshade family and high in alkaloids which can wreak havoc on sensitive stomachs. My family was very much in the above category but my mom would make…… Continue reading Baghare Baingan: A Portrait of Spiced and Simmered Eggplant

dinner · gluten-free · vegan

Soul searching in Sarson fields: Saag n Maki di Roti

A commonly known dish with Punjabi roots, sarson saag (mustard greens) paired with makki di roti (corn flatbread) and makhan (whipped butter) has become an icon for comfort food especially as a celebration of the end of the winter solstice and the incoming harvest (Lohri). This dish found its way into our home in the…… Continue reading Soul searching in Sarson fields: Saag n Maki di Roti

dinner · Uncategorized

Questions raised with Keema: India, what’s your beef?

skip to recipe My formal training is in software engineering and a lot of times when it comes to food and  identity, I end up translating the experiences I’m living with the concepts I’m learning. Pointers are one of the cruxes of programming languages such as C and C++ and are also conceptualized in other…… Continue reading Questions raised with Keema: India, what’s your beef?

dinner · Uncategorized

What is Curry? Karahi Chicken and Colonized Representations

skip to recipe “You smell a little like curry, but I don’t mind it” I was 16 and not ready for my heartbreaks to start with blatant microaggressions targeting my heritage. Six years later, I’m still baffled by why my then beau would think this would remotely be a compliment. Maybe I weed out my dating…… Continue reading What is Curry? Karahi Chicken and Colonized Representations

dinner · Uncategorized

More than one “curry”: Khadi and Masaledar Aloo

skip to recipe I think if I were to try to describe Kadhi, I couldn’t leave out its signature yellowness. Throughout the regions within south asian countries, the elements are interchangeable. Khadi wouldn’t be khadi without its tanginess or its consistency, but ingredients that give it those characteristics depend on the region you are eating…… Continue reading More than one “curry”: Khadi and Masaledar Aloo