Since the last time I was here talking about Chinese food, I have been taking a stretch of a vacation in Kolkata to appease myself and the folks. Not to mention the upcoming wedding of a dear friend.
I have eaten at a new discovery called Spaghetti Kitchen for a lovely dose of sophisticated Italian fare.
I have worked on three whole paintings for family friends. I have had friends and relatives make me the most awesome biriyani, a silky smooth shahi paneer, a spicy dal makhni, a tart lemon cake and a sausage bake since.
I have had the cheapest and strongest port wine of my life during the course of an ongoing girls-only slumber party.
I have cooked up two new versions of chicken curry, one with a heady taste of fennel.
I have had my photograph taken at random for a very noble cause, the experience of which I will discuss pretty soon.
I have cuddled my nephew till he was gasping for breath…although he did a good job of hiding it behind his continuous smile.
I have had my Holga rolls developed…and the results are better than I expected! Most of them from Central London and a few odd bits around my house.
I have had a tryst with monsoon and ever since I have been under house arrest as the rain bangs its heart out against my windows. The arrest was also spurred on by a bout of flu.
I am (secretly) starting to miss London. Its a good thing I love monsoon though. And an even better thing that it comes with a side of khichdi, aloo-postor jhuri, ilish maachh bhaja and aamer chutney.
I have also, successfully finished off a whole jar of Nutella in one sitting. No kidding.
Its July 15th, a fortnight before I head back to London, and at 9 o’clock in the morning, I’m sitting with a bowl of chili-honey poached pears wishing it would stop raining long enough for me to go out and catch the last Harry-Potter-end-of-an-era movie.
Chili-honey poached pears
1 red chili
3 tbsp honey (can be substituted with golden syrup)
2 cups water
3/4 cup white sugar
1 tsp vanilla extract
Cut the peaches in halves. Leave the skins on and pits in. It becomes easier to remove then after the peaches have been poached. Mix the water with sugar an honey and put to boil. Slice the chili in half and throw it in the boiling mixture along with the vanilla extract. Drop in the peaches cut side down into the boiling mixture. Each side needs about 3 minutes. After 6 minutes, remove the peaches and boil the mixture till it thickens into a thin-ish syrup. Remove from heat and cool. The syrup thickens on cooling. Remove the skins and pits of the peaches and arrange on a serving plate. Chill in the refrigerator for an hour or so. Pour the cooled syrup on the peaches and serve with vanilla ice-cream, if preferred.