Gastronomy
Khandvi Rolls
Gram-flour and yogurt khandvi rolls finished with mustard, cumin and sesame seeds, where timing matters most when the hot mixture is spread thin before cooling.
Notes onclarity, practice, meaning, change
Short pieces on the distinctions that change how a thing is seen — written by the people doing the work.
Gastronomy
Stuffed Mushroom Caps
Warm mushroom caps stuffed with sautéed mushroom stems, onion, garlic and parsley, then finished with Parmesan in the oven.
Gastronomy
Endvo Savory Squares
Savory baked squares of cream of wheat, gram flour, cabbage and carrots, finished with a hot mustard-cumin-sesame tempering before baking.
Gastronomy
Potato Tikis
Baked potato tikis with lemon, onion, green chili and cilantro, coated in egg and breadcrumbs for a crisp exterior without deep-frying.
Gastronomy
Aunty Zee’s Paneer Samosas
Baked paneer samosas filled with cilantro, mint, green onion, cashews, chili, ginger and lime, using a loose paneer filling and a simple flour-water seal.
Gastronomy
Baked Pakoras (Bhajias)
A baked take on pakoras made with gram flour, yogurt, spinach and spices, then sliced and briefly broiled for crisp edges.
Gastronomy
Sun-dried Tomatoes & Pine Nut Cream Cheese Dip
A cream cheese dip with sun-dried tomatoes, mint and toasted pine nuts, where the nuts are folded in last to preserve texture.
Gastronomy
Spinach Dip
A lighter spinach dip with garlic, green onion, chili, parsley and cilantro, using briefly blanched spinach before blending with sour cream and mayonnaise.
Gastronomy
Vegetable Samosas
Baked vegetable samosas filled with potato, peas and carrots, seasoned with mustard seed, curry leaves, garam masala, chili and cilantro.
Gastronomy
Eggplant Dip
A smoky eggplant dip with tahini, lemon and garlic, built around one essential technique: cooking the eggplant until completely soft before blending.
Gastronomy
Soothing Guacamole
A smooth-but-textured guacamole with avocado, tomato, cilantro, chili, garlic and citrus, blended just enough to keep some tomato pieces intact.
Gastronomy
Black Bean Dip with Sun-dried Tomatoes
A black bean dip blended with balsamic vinegar and sun-dried tomatoes, with optional chili and a texture adjusted simply with cooking water.
Gastronomy
Indian-Style Hummus
A chickpea hummus with garlic, green chili, cilantro and cumin, keeping the familiar tahini-lemon base while shifting the aromatic profile.
Gastronomy
Four-Layer Bean Dip
A generous layered dip of refried beans, avocado, sour cream, tomato, olives and cheddar, built for potlucks and sharing.
Gastronomy
Mexican Brunch with Refried Beans, Eggs & Salsa
A layered brunch of warm corn tortillas, refried beans, fried eggs, salsa, yogurt and cilantro, assembled so every component stays distinct.
Gastronomy
Eggs with Turmeric & Parsley
Scrambled eggs with onion, tomato, parsley, turmeric and a pinch of cayenne, built by cooking the vegetables and herbs before the eggs.
Gastronomy
Immi’s Scrambled Eggs with Boursin & Chili
Rich scrambled eggs with tomato puree, chili flakes, milk and garlic-herb Boursin, cooked in ghee and left slightly soft.
Gastronomy
Spicy Scrambled Eggs with Ginger, Cilantro & Cumin
A bold scrambled egg recipe with ginger, cilantro, turmeric, green chilies and cumin, built by seasoning the pan before adding the eggs.
Gastronomy
Indian Omelet with Red Onion, Green Chili & Cilantro
A weekend-style Indian omelet with red onion, green chili and cilantro, cooked in ghee and finished with gentle steaming or a brief broil.
Gastronomy
Cumin Scrambled Eggs
Soft scrambled eggs scented with whole cumin seeds and turmeric, using a quick spice-blooming step to build flavor before the eggs hit the pan.
Gastronomy
Sweet French Toast with Strawberries & Mint
Classic French toast cooked in ghee and served with strawberries, maple syrup and mint, with a simple focus on even soaking and quick browning.
Gastronomy
Savory French Toast with Worcestershire & Ghee
A savory French toast of egg, pepper, Worcestershire sauce and ghee, using the same soak-and-fry technique as the sweet version but with an entirely different finish.
Gastronomy
Tomato & Swiss Emmentaler Scramble
Soft scrambled eggs with tomato, onion, green chili, cilantro and Swiss Emmentaler, finished off the heat so the cheese melts through the eggs.
Gastronomy
Tomato, Mint & Parmesan Scramble
A tomato and zucchini egg scramble with mint and Parmesan, using fresh herbs to make a familiar breakfast feel brighter and more aromatic.
Gastronomy
Breakfast Pasta with Mushrooms & Parmesan
A savory breakfast pasta with mushrooms, onion, Italian seasoning, egg, milk, vegetable stock and Parmesan, finished as a loose custard rather than a scramble.
Gastronomy
Porridge with Stewed Berries
Warm oat porridge cooked with mixed berries, flax seeds, a little sweetener and soy milk: a simple breakfast where fruit cooks directly into the grain.
Gastronomy
Breakfast Stir Fry with Tofu & Vegetables
A savory breakfast stir fry with broccoli, celery, peppers, cashews and tofu, finished with soy-style seasoning, chili sauce and oyster sauce.
Gastronomy
Tofu Veggie Breakfast Wrap
A portable breakfast wrap filled with tofu, broccoli, peppers and onion, finished with mozzarella and cilantro inside warm tortillas.
Gastronomy
Tofu Scramble with Tomato, Cilantro & Turmeric
A quick tofu scramble with tomato, cilantro, green chili and turmeric, using frozen-and-thawed tofu for a loose, easy-to-crumble texture.
Gastronomy
Sona & Vijay’s Breakfast
An overnight-style grain breakfast of 8-grain cereal, bran, seeds, walnuts, milk and fresh berries, inspired by a lighter take on Bavarian muesli.
Gastronomy
Breakfast Rice with Yogurt, Cardamom & Almonds
Cooked brown rice becomes breakfast with yogurt, cardamom, almonds and a little honey or maple syrup, plus an equally simple savory variation.
Gastronomy
Stovetop Granola with Cardamom & Cinnamon
An oven-free granola of oats, walnuts, seeds, coconut, raisins, cardamom and cinnamon, built by toasting ingredients directly in a frying pan.
Gastronomy
South Indian Dosas
A rice-and-urad-dal dosa batter rested until lightly sour, then cooked thin in coconut oil and paired with savory fillings, lentils or chutney.
Gastronomy
Buckwheat Pancakes with Banana
A simple buckwheat pancake recipe with banana, soy milk and ghee, plus an apple variation and a closer look at batter texture and proportion.
Gastronomy
Brown Rice Flour Crepes
Thin brown rice flour crepes made with egg, milk, water and coconut oil, designed as a flexible breakfast base for fruit, applesauce or maple syrup.
Gastronomy
Weekend Blueberry Pancakes with Brown Rice Flour
Blueberry pancakes made with brown rice flour, buttermilk and ghee, using a straightforward batter that keeps warm fruit distributed through each pancake.
Gastronomy
Berry & Applesauce Breakfast Shake
A berry breakfast shake using applesauce for sweetness and body, with yogurt, almond milk, hemp protein and hemp oil for a fuller, pourable texture.
Gastronomy
Goji, Banana & Pineapple Breakfast Shake
A simple breakfast shake built from softened goji berries, banana, pineapple and hemp protein, with texture controlled by the soaking water.
Gastronomy
Fresh Fruit Salad with Yogurt & Flax Seeds
Strawberries, blueberries and banana become a breakfast fruit salad when yogurt and ground flax are used as a simple dressing with texture and contrast.
Gastronomy
Berry-Banana Breakfast Shake with Hemp Protein
A berry-banana breakfast shake with yogurt, milk and hemp protein, built around a simple balance of fruit, body, richness and easy blending.