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Dr Salil has an MD in Clinical Microbiology from Seth GSMC & KEM Hospital, Mumbai where she also worked as an Assistant Professor. A geographical move in 2018 let her take a much needed sabbatical and she decided to pursue a childhood passion – to be a writer. She has recently completed year-long, full time Masters in Fine Arts (Creative Writing) from Hong Kong University.

The lemon zest makes all the difference!

It is a spicy pocket of food that is made out of flour that is stuffed with cooked minced meat or a stuffing of choice and then deep fried. Best served with a liberal dollop of tangy mint chutney, this paranta makes for a super tasty food to carry on picnics or even in the school tiffin box.

The Orange zest makes imparts a fragrant aroma that perfectly complements the vanilla.

My recipe is a basic recipe for making Brownies. To spice things up you can add ¼ tsp of red chilli powder to the brownie batter or you can toast some almonds/walnuts and add those (about 2 tbsp of any). To toast the nuts preheat oven to 180 deg C and then bake the nuts on a baking tray for about 8 minutes. Cool and then roughly chop them up.

The Indian state of Rajasthan has a rich cultural heritage. It is also the state where, it is believed, that the Rajput (warrior) clans originated. In the days of yore the state was divided into principalities.

Traditionally, the phirni is set to chill in the fridge in earthen bowls. The bowls absorb the excess moisture and help the sweet set to the perfect thickness.

Indian sweets or mithais as we call them are a significant part of our cuisine. They satiate not just our sweet cravings by serving as desserts but they are also an integral part of our pujas, festivals and in fact the cultural fabric of India. The mithai serves as the …