Lovely! I needed "nonna porn" and "culinary dead ends" as vocabulary for my half-formed thoughts. Unlike Apoorva, I like adais and feel bored by dosais, although I was introduced to the former only as an adult. If guests come over, my mother-in-law will deep-fry the batter like vadas. So delicious with spicy tomato chutney. I am very intrigued by the yoghurt and banana chutney though. I must ask MIL what she thinks. I did think moong-dal chilla, eaten in north/west India, was adai's cousin, actually.
The paloapique brunch sounds perfect and its loss makes me sad.
Excited for Sofya's further explorations into Malayali cuisines and curiously imagining - given her diverse heritage - what her kitchen looks like. Thank you for this wonderful feature.
The fromage de tête at Maison Verot in Paris is really amazing - the Galeries Lafayette concession tends to have much shorter queues, in my limited experience.
Lovely! I needed "nonna porn" and "culinary dead ends" as vocabulary for my half-formed thoughts. Unlike Apoorva, I like adais and feel bored by dosais, although I was introduced to the former only as an adult. If guests come over, my mother-in-law will deep-fry the batter like vadas. So delicious with spicy tomato chutney. I am very intrigued by the yoghurt and banana chutney though. I must ask MIL what she thinks. I did think moong-dal chilla, eaten in north/west India, was adai's cousin, actually.
The paloapique brunch sounds perfect and its loss makes me sad.
Excited for Sofya's further explorations into Malayali cuisines and curiously imagining - given her diverse heritage - what her kitchen looks like. Thank you for this wonderful feature.
This is beautiful, made me wonder which culinary dead ends I have and what things I heavily yearn for.
Thank you all, my heart is swollen with emotion
The fromage de tête at Maison Verot in Paris is really amazing - the Galeries Lafayette concession tends to have much shorter queues, in my limited experience.