Author: jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

Doi Begun (Eggplant in yoghurt gravy)

I used to think that eggplants should only be cooked as dry recipes (no gravy) since they are slightly ‘slimy’ (for lack of a better word) in themselves. But as I discovered more kinda of food and tried new recipes, I realized there are many ways to have eggplant apart from what I knew and one of them is actually in a curry. Thai curries use eggplants and so does this lovely bengali curry. It is very easy to make and makes me feel even more connected to my bengali roots as I discover more recipes from the region.

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Curry leaf chutney

One of the staples of South indian cuisine is a good coconut chutney. No matter where you are in the country (or the world), coconut chutney is always available at a place that serves south indian food. Growing up, I always had the classic version but as I tried new restaurants, ate at friends’ houses, traveled to new cities, I realized there were many ways to jazz this simple chutney up. One such being this recipe, amping up the flavour with the addition of curry leaves!

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Easy Apple Cake

This cake is one of the first ‘different’ cakes I learned to bake, once I restarted baking, around 7 years ago. Growing up, I mostly baked simple vanilla or chocolate cakes, nothing else. When I started living by myself, 7 years back, I got a tiny oven and rediscovered my love for baking 🙂 I started exploring more recipes and flavours and this became one of my go-to cakes. Easy, delicious, fragrant and just the right amount of fruit. What’s not to love?

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