tired and hungry? let me feed you warm food.

food descriptions

Since most of my dishes and ingredients are Indian, people may be less familiar with them, so I thought it would be useful to provide some background as to my usual spices, and the dishes themselves.

I am a south Indian by origin, from a state called Tamil Nadu (land of the Tamils). I grew up eating and being inspired by the light yet incredibly complex dishes from this area. But my cooking tends to blend flavours from all over the subcontinent, using the traditional lentils, sambars and subtle spices from the south while also incorporating some of the stronger flavours of garlic, onion and ginger from northern India and elsewhere.

All of the food I make is vegetarian, and can be made vegan upon request; I use primarily olive or canola oil, and try my best to work with vegetables that are in season and to buy locally whenever I can.

and….of course if you have more questions please don’t hesitate to ask! I seriously love talking about food.

ghee (Hindi) nai (Tamil): this is the only non-vegan ingredient that I would use. It is a butter that has been heated to a point of clarification, and I use it in occasionally in small quantities to add flavour to dishes.

les piments: I like my dishes VERY spicy. I typically use fresh green chillis or dried red chillies, and the spice level can definitely be modified depending on tolerance. just let me know your preferences!

les épices : the main spices I use in almost all dishes are: mustard seeds, cumin seeds, asafoetida, turmeric, and fenugreek. Other frequented spices include sesame seeds, tamarind and corriander seeds. I may use the spices individually, or dry roast them and blend it into a powder.

les haricots  et lentilles: when I am making a plain dhal, I typically use red or green lentils, as well as toor dhal, another yellow lentil. When I am making chutneys and powders, I may also use chick pea (channa) dhal, urad dhal, and mung dhals.

I love beans! I use dried beans soaked overnight then cooked with spices in a pressure cooker. Most frequently used are kidney beans, black beans and chick peas, but i love mixing it up with navy, fava, lima, black eyed peas…you name it!

les céréales: indians loooove rice and so do I. I mostly use a long grain white rice, though i may use brown as well. I use a puffed rice called aval to make another type of south Indian curry called uppuma (delicious!) and i often use quinoa for curries as well. For breads, I am using whole wheat atta flour, and also gluten free chick pea flour to make spicy crepes.

biryanis and pulaos: these are (white) rice dishes that usually involve cooking the rice with various spices and vegetables. My pulaos are often lighter in flavour, using peas and potatoes and cumin, while biryanis have more flavours of cinnamon, cardamom. Both can be eaten alone or with accompanying curries/dhals.

paranthas and chapatis: wheat flour rolled into a dough which sits for a few hours. The dough is then rolled out and either stuffed with vegetables or not, and then pan fried for a few minutes on each side.


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