Vegan Pavlova with Praline Cream from New Zealand

Because my sweet tooth knows no bounds, because sugar in all its versatile glory never fails to lure me, because I’m forever on a quest to bake the day away, sometime last year, I indulged in a little project….. The One Sweet World Project. The desire was to usher sweetness that suffuses every corner of this beautiful world. The goal was to learn, immerse and finally, devour. Owing to distractions(delicious ones, I’ll admit), the plan endured a halt. However, perhaps 2018 will see the light of day.

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Summer Dreams- Rose Water and Champagne Cake with Blood Orange Curd

Suddenly, I’m longing for the fragrance of floral notes, pining for those bewitching perfumes pervading bounteous gardens. Hankerings for hot chocolate and cinnamon laced apple tarts are long gone replaced entirely by a reverie of Spring and all the floral joy it so mercifully brings with it. They implore me to suffuse my desserts with a hint of that flower-laden aroma. Perhaps it is an attempt to cheat myself, into believing that the season of wind and frost has made its journey south, leaving us, Northerners, with warm, languid breezes, the murmers of lush trees and sweet scented hugs. The musing doesn’t end there. The truth is, I also yearn for a luminous summer afternoon, drenched under a burgeon of sunshine, canopies of shade drifting in and out, biting into succulent segments of oranges, a glass of Pinot Grigio in hand, the air chiming with carefree laughter.

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Blood Orange and Basil Cupcakes (Eggfree)

I’m drawn wildly to the scarlet hued blood oranges that have been gracing the hallowed aisles of the grocery this winter. Stowing them away endlessly and stacking the refrigerator to the brim; the result of an odd fear that soon they will be replaced by a bounty of summer fruits. Much like a moth is drawn to the flame, I’m too drawn to this rouge radiance; a flame too, just a tad different.
But, selfishly stocking them (read hiding them) without justifying their presence is much too foolish. My mind bubbles with ideas and concoctions, day or night(read deep into midnight). The very reason the past month or so have sped by in a flash. Fortunately, these citrus cousins blend as well with savory dishes as they do with sweet courses. My kitchen witnesses peels strewn around the counter and a deep hued juice gently trickling down edges of the cutting board fairly often and I find myself enticed every single time.

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To list the sweet creations that my kitchen and my very trusted knife have witnessed-
Blood Orange Galette: sliced blood oranges rest on blood orange marmalade and a walnut enriched pâte brisée(the recipe made its way into the blog as well)
Blood Orange Sourdough Boule: The deep crimson from the oranges softened into a pale orange but the citrus aroma lingered all the way, right down to the last crumb! We devoured the slices with jam spilling on the sides and lots of herbal tea.
Blood Orange and Raspberry Brownies(Vegan): Another homage to the magic that is the orange and chocolate. Admittedly, the pair transpires into a beautiful symphony but what I failed to recognize initially was the friendly cheer that the raspberries lent. Together, it was all an elegant soiree of flavours.
Blood Orange Upside Down Cake(Eggfree): This one was too hard to ignore. The cake is flooded with orange juice and makes for a citrus-lover’s dream but it’s the mandala-like pattern of candied oranges that steal the show.
Blood Orange Pavlova(Vegan) – Aquafaba. The result of every vegan and vegetarian’s ardent prayers. After my fiasco with the vegan macaron, I was possessed by a silly vexation towards this innocent ingredient. But all anger melted when I trotted out a magnificent pavlova the other night. It was slathered generously with a Praline and Mascarpone Cream(adapted from Ottolenghi’s ‘Sweet’), deluged with the darkest, deepest hued blood oranges and finally drizzled with a honey and pistachio syrup.( I yearn to share the recipe soon on the blog)

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Bisibelebath: food and emotion

Rice and dal(lentils) mingling oh so gently with each other but emerging into a fiery romance of flavors when emboldened with a coarse crumb of roasted spices. The barrage of vegetables ensues a flawless texture. Oodles of melted ghee lends it a dash of oomph. Forgive me for this dramatization but this blessed dish has inadvertently transpired into an emotion and a delicious one at that. I humbly present to you, Karnataka’s pride and joy, the Bisibelebath.
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The affair began years ago. Amid 3 inch candles, an ornate cake, a ceiling masked by balloons & a slightly untuned rendition of ‘Happy Birthday to you’ , my maternal aunt and her kin unfailingly ensured that their guests returned home content and happy. Cake hardly disappoints but this sweet treat was always trivial in comparison to the pièce de résistance of the said series of evenings aka,  The Bisibelebath. Melted Ghee was poured over a sizzling plate housing the above dish and spicy potato chips tossed in chilli powder (that we bangaloreans fondly call ‘khara chips’) were nestled on the side.

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Mangia Mangia!…Submitting to Pizza Margherita

I’m spooling the tape back to childhood. Do indulge me while I unfold a tiny snippet from the past. Sukh Sagar, the famed eatery’s italic lightbox glimmered under the city’s night sky. Serving meals to patrons parked outside the restaurant while they reclined in the comfort of their cars was quite à la mode in 90’s Bangalore. The 5 of us(the parents, the 2 brothers and me), huddled in our car outside the restaurant while the food was brought and stationed on the bumper. The tray wobbled precariously as it hosted glasses of water and other snacks. For the next hour or so, the brothers and me devoured 4-inch discs of dough studded with bell peppers, onions and smothered with a tomato sauce and topped with visible strands of cheese. This was our first pizza and it has tethered itself unrelentingly to fond childhood memories much like the way mozzarella cements itself unyieldingly to a pizza base.
We’ve come a long way since then. Simplicity has transpired into a labyrinthine experience and I say this bearing no complaints. The thin-crust, the thick crust, the cheese-burst, the white sauce, the red sauce, the neopolitan, the Italian version, the Chicago version, there’s also the Indian version that I bake by splashing the base with a spicy Paneer Tikka Masala. Suffice to say, the options have no end.

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