Chasing Challah in Mumbai

So proud to see "Chasing Challah in Mumbai", my first story out of India published in the Jewish Daily Forward today. Who would have thought chasing challah in India, out of all places, right?! My last post "Saffron, Turmeric, Curry Leaves, Cumin & Black Mustard Seeds Honey Challah" was inspired by this story and my travel experience. The story illustrates not only the life of the Jewish community in India today but also the ever-changing food culture and traditions. I hope you enjoy reading the story as much as I enjoyed writing it.

Saffron, Turmeric, Curry Leaves, Cumin & Black Mustard Seeds Honey Challah

10 Things Not To Do In India

Fall: NYC; A Photographic Journey

Rice Bakhri; Indian Rice Flour Flat Bread & An Article in Haaretz

We are still in the midst of the Passover holiday. A little over a week ago I shared these sublime, gluten free rice flour polis (crepes) which Indian Jewish families traditionally make on Passover. They are to die for, with my American twist, drizzled with maple syrup. Mmmm.  

Rice Polis; Indian Rice Flour Crepes

One of my more recent discoveries was this gluten free, and as in my adaptation, dairy free crepe the Bene Israel (Sons of Israel) Indian Jewish community made for dinner, Hol HaMoed (holiday mid-week), on Passover. This little gem of information was shared with me by my friend Shayela Cowen, a Bene Israeli now living in Australia. Ms. Cowen didn't have a recipe. A back and forth discussion with her about consistency, texture and ingredients led me into a whirlwind of recipe testings. 

Braiding Challahs: Three Strand Crown & Round & The Best Honey Challah Recipe

As you all know, I am really obsessed about challahs. It's a bit of a surprise I am not all challah'd out considering how many loaves I've baked in the last couple of weeks or so. I baked these stuffed challahs that were published in The Washington Post last week, all three, twice. The second batch which I baked at home went to our lucky neighbors, since I can't keep anything tree nuts in the house. I shouldn't have baked anything with tree nuts at home to begin with. I was so paranoid about tree nut contamination that I got rid of the half opened flours, leftover nuts and anything remotely in the vicinity, even the working surfaces. Yikes.  

Milk Halwa; An Indian Jewish Rosh HaShanah

When I started the blog in 2009, one of the motivations was telling the stories behind the recipes and preserving my family's history, culture and recipes. Especially since the community from which I come from, the Bnai Israel (Sons of Israel) Jewish Indian community, is dwindling. It's not only dwindling in numbers but also in preservation. Just to illustrate, I am the only one, out of the six kids, cooking the entire spectrum of Indian food just as my mom did while we were growing up. Some of the dishes are super complex in technique. To understand the complexity and de-mystify the dishes takes interest and practice. Documenting it hopefully for others to pick up the "habit."

Date Walnut & Silan, Fig & Spelt & Marzipan Almond (Crown) Challahs

We will be welcoming the Jewish New Year at sundown this coming Sunday, September 13, 2015. It will be the year 5776 in the Hebrew calendar. I half asked/half stated to Jonathan, that's since creation, right?! His response, we need to look at the earliest fossil records?! So irreverent, I smiled.

Blistered Shishito Peppers with Wasabi Roe

This Blistered Shishito Peppers with Wasabi Roe appetizer was inspired by my recent visit to NYC. Bruised shishitos show up on a myriad of tapas menus but the dish at Upland NYC was served with what's called bottarga, which I completely had to look up, BTW.

Centrolina

I had a quiet lunch with a friend at Centrolina two weeks after it opened. Just before it became the hottest ticket in town following a positive first look by The Washington Post’s restaurant critic.