roadside stop-the Clay Oven, Kerala
food shopping and home cooking; a rare treat while traveling. thank you Fiona!
our brass as seen in Food and Wine
ex New Yorkers via Tokyo, owners of Bear Pond Espresso
this is a photo of the best restaurant ever…sadly i don’t know the name or how to find it again
cooking serving and washing dishes done all by one man; the food a blend of cultures and flavors
delicious DIY hotel room breakfasts and snacks thanks to 7-11
our pop up at Fog Linen including the curry stand on the last afternoon
Sunday afternoon in Kolkata
why do i love Koshy’s so very much?
so few places are as unselfconscious yet full of interesting dynamic people from all walks of life chatting debating eating and drinking from early morning until late at night in an atmosphere that looks as if it has not changed since it first opened in 1940
maybe it’s not authentic, but making chai for a snowday in Brooklyn
1/2 t fennel or anise seeds
4 cardamon pods
6 whole cloves
1 inch piece of cinnamon stick
1/2 t black peppercorns
1 bay leaf
1 inch piece of fresh ginger peeled and sliced
1 c water + 1 c milk
1 T black Assam tea
lightly toast spices for about 1 minute or until fragrant
crush spices a bit in motar and pestle, then put in stainless saucepan.
add ginger and milk + water and tea leaves.
bring to a gentle boil then simmer for about 5 minutes.
add sugar if desired
strain into little bitty chai cups
adapted from David Tanis
and thanks to Mr V for the nice red chai cups