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Avocado toast with mom’s gunpowder (page 190 of Vibrant India) and dal mooth (hot mix made from chickpea flour strands and fried dal). Gunpowder is a spice blend condiment of roasted dals, chili peppers, curry leaves, coconut and tamar
Spicy and sweet yam latkes pakoras made with chickpea flour from the blog archives.
Coconut milk lentils with @brooklyndelhi tomato achaar and sun dried coconut my mom brought me back from Bangalore
Thanksgiving Samosa Chaat with tamarind chutney made with tamarind from our family’s land in Bangalore, samosas, basil chutney, chana masala (recipes for all of the components in my blog archives)
Green Beans Palya #thanksgiving Recipe in Vibrant India cookbook and check the link in bio for a video recipe of the dish. Happy Thanksgiving!
Spicy Ramen @ramenhood @chefsclubcounter
Come say hi to me today from 11-1 @unsqgreenmarket Info Tent where I’ll be demoing my Cabbage Kosambri, a South Indian slaw with a citrusy curry leaf vinaigrette and lots of roasted peanuts. Its a recipe in Vibrant India and I’ll
Vegan Banana Ice Cream with jaggery, coconut and cardamom topped with sliced almonds from Vibrant India (page 167) inspired by South Indian banana dessert Balehannina Rasayana. I sometimes like to sprinkle in some Ovaltine too for a malty f
Cabbage Kosambri ‘South Indian-style coleslaw’ with roasted peanuts, snap peas, fennel, parsley and a citrus curry leaf vinaigrette of orange juice, lime, black mustard seeds and asafetida. It’s really good alone, in tacos or
Late lunch hummus, roasted cauliflower and broccoli, feta and @brooklyndelhi tomato achaar
Made the delicious Bombay Frittata from my friend @abrowntable’s new cookbook Season. Click the link in my bio for the recipe and more about this stunning book #seasoncookbook
Roasted delicata squash inspired by the hot chips I love to eat in Bangalore topped with yogurt, peppers and parsley. Recipe link in bio

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