Temple times

As children, we used to get this every Saturday at the local gurudwara (Sikh temple) when devotees brought savoury (and sometimes spicy) black chickpeas as an offering. Throughout the evening, the offerings were collected in a large cauldron and every visitor received a handful. The ‘concoction’ was so tasty, it made us go back again […]…

Red Riding Chick

Last week I discovered I had a five-litre ‘bag-in-a-box’ South African red wine stashed away in the ladder. It smelt all right, even for a wine novice like me – so I used it to ‘dress up’ chicken pieces in it. And nothing could be easier to cook than this. I took a kilo of […]…

This makes me Singh

“Aloo Paratha” – spicy mashed potato-stuffed Indian flatbread – is an all-time favourite with Indians anywhere in the world – and it’s now even caught up with others, if the numbers of such offerings globally is any indication! We make these occasionally at home – and today was one such time. No, I am not […]…

Basil and more

One of the first things we did when we started out ‘populating’ our little garden was growing basil. And, since then we have gotten used to throwing in a couple of basil leaves in everything we cook at home. Besides, of course, the flavour, the leaves bring about a different colour to any dish. The […]…

Dhaba times are back

We’ve finally found in Bahrain what we’d been missing for so many years – a Punjabi Dhaba – or a traditional roadside eating place – so popular all over India, particularly in Punjab and along the highways. Food at these rather rustic places is the basic – just a couple of vegetables, may a meat […]…