Pecorino Crumbed Chicken with a Chunky Tomato Sauce

One of my favourite things about travel is discovering new food! For me new food includes new ingredients, new recipes, new flavours, new ways of cooking and even new ways of using familiar ingredients. Food is probably one of the best ways to experience a city, don’t you think? It really helps you understand what the locals like, helps you learn about the history, helps you connect with the people and makes the experience so much more enriching…and delicious 🙂

My friend S and I were in Italy last year. We spent about 9 days exploring Florence, Rome and parts of Tuscany. Along with visiting many museums and churches, we also pretty much ate and drank our way through these places. Every meal was accompanied by some house wine 🙂 Italy gave me the opportunity to try so many kinds of food and so many ways to use ingredients that I left feeling immensely inspired. Along with all the delicious meat, one of my other favourites was pecorino! I’ve had pecorino before, but always in a mixture or a sauce and never just as is. What a cheese! Sharp, peppery and delicious! I brought some back and the husband and I kept nibbling on it everyday. So when my friend T went to Italy this year, I asked her to bring back wine (obviously) and some pecorino.

Apart from nibbling it everyday, I figured I must also cook with it, right? 🙂 I am a big fan of baked/grilled chicken and make some form of it every week (like this recipe). I’ve made crumbed chicken before and think it is super easy and delicious. I swapped out the regular cheese for pecorino, added some other fun herbs and voila! Pecorino crumbed chicken!

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Nimki (Namakpara/Whole wheat cracker)

Welcome to my childhood!

Nimki, as we call it, is an integral part of my childhood. Be it festivals, relatives visiting or general summer vacation love, my grandmom used to make Nimki as a special treat. These aromatic little diamonds of fried goodness are best had warm. And with pickle or ketchup. Yes, ketchup (I’m a little weird that way).

My sister and I would keep going into the kitchen when we knew prep was on, sneaking in tastes of the dough and waiting for the fresh, hot, crispy goodness to come off the stove. YUM.

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Roasted Potatoes

So if there is only one thing you must know about me, it is that i LOVE potatoes! LOVE, not love. Really Really Love.

Being half Bengali, half Bihari might have something to do with it. Just maybe.

My granddad used to eat the same thing for lunch every day – roti, dal and aloo ki sabzi. Everyday.

This version of potatoes is something I’ve experimented with more recently, given that I have an oven and am trying newer ways to cook my dear potato.

Its got the familiarity of all the masalas that are common to north indian cooking along with the crispy, crunchy feel of fries (which I adore) and the feeling of being healthier, since it’s baked not fried. WIN!

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