Onto the last leg of our vacation in Singapore…After all the shimmer, shine and being spoilt rotten at the Marina Bay Sands, it was time to indulge in some “childhood therapy” at the Universal Studios. Located in the Sentosa Island, it was about an hour by train from our hotel, The Grand Copthorne. Back when we visited Orlando, Florida in December 2010, since we were pressed for time, we had to make a choice between Hollywood studios and the Island of Adventures (home to the Harry Potter World). Because of obvious reasons, Island of Adventures was priority…I mean, it’s Harry Potter, right? If I’m getting to fly in a beautiful castle, walk into magical dark alleys and take pictures with Beauxbatons, I was not about to pass that up!
So Universal Studios, Singapore it was! It was a day to revel in star studded Hollywood even if it’s just imitation. Continue reading “SINGAPORE – 3”
It was 9 am. As we made our way out of Changi Airport, we embarked a bus that was awaiting us to take us to our hotel, Peninsula Excelsior. Although tired and hungry, I couldn’t stop but gaze in awe at the speckless, impeccably clean roads of Singapore, adorned by dense greens and flowers in pink, peach & white. For a second I mused, ” Are we journeying through a botanical garden?” Continue reading “SINGAPORE – 2”
“Our happiest moments as tourists always seem to come when we stumble upon one thing while in pursuit of something else.”
Let me narrate an amusing story about how an innocent love for food turned into dream holiday. Back when we were in the US, we stumbled upon a whimsical land, enchanting and blissful. The doors of Ben & Jerry’s had opened for us to explore the magic of creamy, calorific goodness. I know better than to sound like an ad but all the same, helpless. Phish Food, Chunky Monkey, Cherry Garcia and Chocolate Fudge Brownie had clearly made themselves very close to the heart and stomach and Friday nights were never the same. Continue reading “SINGAPORE – 1”
“Life is uncertain. Eat dessert first.”
A palmier is a French pastry shaped in a palm/butterfly shape. They’re also called palm leaves, french hearts, elephant ears, shoe soles, jalebis or glasses….The puff pastry is rolled, sliced and baked to flaky, crispy, golden brown perfection.
They’re not too sweet & make a perfect accompaniment for tea. Continue reading “#palmiers with apple & cinnamon”
” Charlie put the mug to his lips, and as the rich warm creamy chocolate ran through his throat into his empty tummy, his whole body from head to toe began to tingle with pleasure, and a feeling of intense happiness spread over him.”
– Charlie and the Chocolate Factory
Continue reading “#peppermint dark hot chocolate & #peppermint white hot chocolate”
It was 6 am in Toronto, a wintry Wednesday morning in late November. The sun was in no mood to pay a visit. The air was frigid. Darkness, gloom and mist prevailed.I frantically searched for my gloves as we alighted the taxi. I have never fared well in winter. The past few months of getting acclimated to boots, jackets & mufflers constantly reminded me of the respite that summer offers. I yearned for sunlight, warmth & Vitamin D. Continue reading “Mexico Part 3-Cancun”
Before I go into the details about this delectable recipe, I have to acknowledge a person who is the sole reason behind my intense love for the dish . She was Sita Kaki, my grand aunt and my dad’s paternal aunt. One of the strongest people I have come across , she was a picture of elegance, immaculate neatness and an expert in the kitchen. Her patience and optimism was something I constantly admired.
Amma ( my mom) would take us to her place now and then to spend the day & she would lovingly treat us with a delicious juice made with cooked raw mango every single time. Being passionate about gardening, she had a florid garden around the house bounteous with roses & the chinese fireball. Her backyard was brimming with lemon grass and she was responsible for introducing lemon grass tea to my mom who is an ardent tea lover. Continue reading “#Rice with Coconut & Mustard/ Kayi Sasive Chitranna”