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    GULAB JAMUNS IN SAFFRON SYRUP

    GULAB JAMUNS IN SAFFRON SYRUP

    Diwali is great for two reasons. It’s a celebration of good over evil, and it’s the one time of the year that dentists and doctors in the Indian community keep quiet while the rest of us wade thigh-deep into our sugar-spun fantasies, eating googras, cham chams, kaju...
    BENGAL BAKED CURD WITH TAMARIND BERRIES

    BENGAL BAKED CURD WITH TAMARIND BERRIES

    My dad’s favorite dessert is cheesecake. While the rest of us plan our meals around mains, he’s already sidled up to the dessert trolley. American style, Italian, and even Greens Original (the packet stuff): he loves them all. But this year, I thought I’d create a...
    SALTED JAGGERY KULFI WITH BANANAS

    SALTED JAGGERY KULFI WITH BANANAS

    Jaggery is one of my special weapons in the kitchen. It’s a gorgeous, deeply toffee-flavored, fudge-like sugar made from the unrefined sap of date palms or sugar cane. It also lends itself well to a little salt, which brings out an inexplicable deliciousness. NOTE:...
    PAN-FRIED PINEAPPLE WITH CARDAMOM ICE CREAM

    PAN-FRIED PINEAPPLE WITH CARDAMOM ICE CREAM

    The joy of this dessert is in the beautiful contrast of the spiced, hot, tropical pineapple with the cold, sweet, exotic cardamom ice cream. I tend to whip this up after dinner when friends come over, because the ice cream can be made in advance and the fried...
    RHUBARB + GINGER

    RHUBARB + GINGER

    You can serve this rhubarb in a few different ways. I prefer to eat it with yogurt, sometimes with some “nankatai”, or shortbread, crumbled over the top. Or, if I want something a bit more special, I whip up some heavy cream and add a drop or two of rose water and...