Skip to main content

Life's a peach



Or a cherry. Or a litchi.

Usually, by the time June rolls in, I've had my fill of mangoes and melons and am eagerly awaiting winter pears and lush oranges. But not this year.

For the past three weeks, I've been spoilt silly by the sheer mindboggling variety of fruits available in the markets. All of them my favorites. A single trip yesterday yielded bunches of perfectly sweet litchis, bright red cherries rarely seen in Bombay and fresh just-ripe apricots. If I'd wanted any more fruits, they had lovely peaches and plums. Bags full of green almonds have been around for more than a month now.

As my pal Bertie Wooster will say, this has been a rum summer for fruits. For once, I'm not complaining.

Comments

Srivalli said…
Very true...that picture looks lovely simran!
Bharti said…
Hi Simran
I am writing to you for two reasons; one is that I love your name- my daughter's name is Simran too. And two, reading your blog brings back sweet memories of summer vacations spent in Bombay every year when I was growing up! But I gather you didn't grow up there? Where are you from?
Do visit me:
http://veggiefoodist.blogspot.com/
tc
Anonymous said…
Thanks Srivalli.

Bharti : I'm glad that my blog brings back memories for you. And you are right. I grew up in Punjab, so Bombay is so much fun : so many new things waiting to be explored.

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.