pinks

treats

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

eating out

food

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

amber fort

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

koshy's web tea and lime sodaweb

 

 

 

shopping

shopping baby

bananas

bananas and blue wallyellow bananas green bananas on pegs bananas on pegsbanana spiral

fun food

silver with red lassi list banana juice south indian meal

mangos!

unripe mangosgreen mangos mangosmangos3 mangos2 mangos5 mango bowl

this from a NY Times feature regarding Indian spices stored in copper containers.

here an elaborately stunning gift from mother to son; our version in copper or brass spices in copper containers

food that i love

BEST CHAI JAIPUR FIRST LUNCH KULFI BEST YUMMY SAFFRON POTATO AND BREAD LUNCH LASSIWALLA SILVER SWEETS THAT I LOVE LITTLE CUP OF CHAI

in my dreams i could meet a friend here every afternoon for chai and samosas

CAFE CAFE2

 

snacks and sweets

FRUIT PIE GOLDEN DISCS SNACKS DELICIOUS BALLS OF HEAVEN SWEETS2 CANDY! RIMJHIM PETHA SILVER GREEN AND NUTS PLATTERS OF FRIED GOLD AND WHITE BALLS OF SUGAR DRY SNACKS SWEETS ASSORTMENT

biggest thalli ever @LMB

LMB

 

graphic

BOY'S SHADOW DESIGN SCHOOL MURAL MILK SHAKE NO SMOKING SHADOW PEOPLE BIG ICE CREAM SCISSORS PORTRAIT SHOE

Kim Ficaro with Eye Swoon and our white napkins

KIM FICARO

amazing copper urns in this classic “hotel”

a hotel in southern India is the equivalent of the diner in America, serving basic, no frills food with quick service.  this one serves chai so hot you need two glassesbrahmin's hotelw

making cooking oil from seeds seeds for oilw2 adding seeds fire grinding seeds oil over fire

nothing says “i’m back” more than the first glass of watermelon juicewatermelon juice2

maybe it’s not authentic, but making chai for a snowday in Brooklyn

cup of chai2

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

raw sugar

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

 

 

lunch spots

food street
+
festival

the perfect tea cup
having ice creams after dinner
spotted while shopping :

happy meal

juice cart
sugar cane juice

my last breakfast in India was at the 110 year old Chandravilas restaurant. I had fafda (above) made from chick pea flour and dipped in sauce.

a peek into the kitchen.

now this is what I call breakfast. I would travel each morning to the most dreamy outdoor cafe to have it. the idli were made by angels from heaven; fluffy and light. perfectly ripe fruit, sweet lime juice, and tea poured over a sprig of mint in my cup. all served by young men perfectly clad in all white with dark green bandhani patterned aprons.

it just depends how hungry you are as to what you will eat. grim, but got me there.