Dulce De Leche Parfait

Working in the food industry for the past 2 years has been a blissful journey. I've grown from not knowing what went wrong with my bakes to be able to create my own recipe using any ingredient you give me now. There's so much science behind cooking and endless knowledge that can be gained in the... Continue Reading →


Strawberry Preserves -three ways

Back in India, I remember going to the farmers market with my dad when I was little. My grandad, being a farmer, my dad had the knowledge and flair at picking the best produce at the markets. It always amazed me how much time he spends to hand pick each of the produce we used to... Continue Reading →

Being a responsible reviewer

Today  I felt the compelling need to come back home after my 12 hour work day just to sit and write this article and vent out my frustration.I want to talk about this current trend of leaving "reviews" for a business and being responsible for what you write.The trigger for my frustration is a lady... Continue Reading →

Chocolate Pinot Clafoutis

I am probably one of those rare persons who is very attached to my kitchen. I'll be away from home to NYC on some work for 2 months starting next week and the first thing I started to miss was my kitchen and then my probably my husband and my dogs.Lol. You may wonder why? Creating new... Continue Reading →

French Fruit Tart

Although I went to culinary school to study culinary arts, my Chef knew right from the start I had a very strong pastry hand. Our usual classes used to be a demo by the chef and each student replicates the dish from what they learnt from the Chef. On days we had pastry our Chef... Continue Reading →

Pesto Baked Eggs

"I wish there was an option to patent recipes " says my husband when he tasted this dish. He said, "why don't they serve such dishes in restaurants, wow its soo good." These were the comments from my egg lover husband. I wasn't originally a great fan of eggs but he loves and needs his eggs... Continue Reading →

Basil Pesto

Being a working woman in India, my mom always prepared some staples like tomato ketchup, ginger garlic paste, idli dosa batters etc every weekend to get through the work week. Likewise, I have developed a habit of making some staples over here in the US like hummus, pesto, almond butter etc that help us with our... Continue Reading →

Skillet Brownies

Ever since Ive transitioned from an IT job to the culinary world Ive always made the desserts for my family from scratch and never bought any since then.When I was doing my masters in Syracuse in 2008, I happened to take home a boxed package of brownie mix to India. I made my mom taste... Continue Reading →

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