You know for a blog that’s called War and Cheese, I’m increasingly realising that my blog doesn’t feature the collection of cheesy recipes that it should. Don’t you think so? So, since I have this very, very, highly valid reason, I HAD to incorporate some recipes into the blog with cheese in it!
Whew! That was a mouthful wasn’t it??
Now, most of you know that I’m not a big fan of eggs, right? So you must be wondering what this cheesy omelette is doing on War and Cheese. Well the answer to that is two fold, first the cheese and then that sauce! I am of the belief that everything in this world tastes better with cheese. And when in doubt shove some cheese into the mix. This has worked wonders from me with a lot of things and this omelette is no exception.
Families are funny aren’t they.
If you have been following this blog for a while you will know that mine is completely mental. But they sure are the best.
One thing that happens constantly with my folks is what I call genetic dib calling. This is how it works. One of us will have a feature that is generally considered positive, and the maternal and paternal sides of the families will then call dibs on said feature so that they can establish without a room for doubt that they are responsible for said quality.
It is not often that fellow blogger Richa and I have a difference of opinion, especially when it comes to food. Usually we are more or less attached at the hip when it comes to what we think of as lip smacking delicious. Not so when it comes to chaats apparently.
Well, it’s been a while since I have spoken to you, dear reader. And there is more than one reason for the blanket silence from this writer. First of all, I was kind of done with all the food blogging for a while. I just couldn’t stand the idea of writing a post and having to pimp myself out on Facebook for views and validation. And then there is the fact that I have literally not got a second to spare these days thanks to the impending wedding. ( yes the R &r wedding is happening. For the uninitiated R is the one who will have to endure this r’s kitchen dramas for life).
One wonderful thing about living in your own country after years as an expat is a sense of comfort. That feeling of belonging is something which I personally have missed in all my years away from the motherland. And that has extended in a lot of ways to my food and cooking. I love that the ingredients for my idea of comfort food are so easily available.
There’s something equally magical and asshat irritating about summers. Right now, as I’m writing this, I’m feeling a little bit of the latter, because the electricity has decided to take a break and now it’s like sitting in a very slow cooker. I have to admit though that this cooker is way better than the blast furnace that Kerala was. The humidity there is something else!
It seems fitting that I talk about protests in the aftermath of International Women’s Day. Not that I believe that the day is essentially about protests or protesting. It’s simply because the day still marks the triumph of women wanting to do what they pleased. Surely there must have been some amount of protesting before patriarchal norms were brushed side, right? At least all that bra burning must have been thought of as protest I would imagine.
Sigh! Summer is here….
From freezing Tokyo to bleeding hot Bangalore. Yes, War and Cheese has been uncharacteristically silent these last few days because, this author was wrapped up at the Cookpad office in Tokyo. Tokyo… What a beauty! Everything about the place screamed pretty and polite. In our ten days there, every person we met was the epitome of politeness.
There is something magical about the smell of cardamon right? I totally fell in love with the whiffs of cardamom when I was in Kumili last year for a friend’s wedding. Every now and again the wind would blow, and that heady smell would assault me and I was so besotted by it, I bought quite a lot of cardamom from the local markets. And as besotted as I am with the smell of cardamom, I also love the subtle taste of it in Indian sweets. Even tea, which I’m not normally fond of, I love with a little bit of cardamom.
Am a journalist with an almost unhealthy fascination with food. My journey with cooking started off with disastrous misadventures while a student in Bangalore. But a few burnt aprons and cut fingers did not put me off the, frankly enticing prospect of cooking. After a few years of living alone, lets say I'm now more sure footed in le kitchen! I love experimenting with my own recipes, and am constantly imagining flavours in my head.
- Punjabi Style Malai Kofta
- Crustless Baby Potato and Broccoli Quiche in a Skillet and Tips on How to Clean Your Cast Iron Cookware
- Tea Spiced Indian Chicken Curry and How to Tenderize Chicken for Curries
- Aloo Mattar Parathas (Flatbread stuffed with spiced potatoes and peas)
- No Butter No Sugar Dry Fruit Tea Loaf