Plant Based Cooking Masterclass

On June 3rd, I am hosting a Plant Based cooking workshop, you can see the details here and sign up!

Dal aur Sabzi – Lentil Kale Soup in the Pakistani Manner

lentil kale soup2

We had just returned home to Toronto from our trip to Paris this summer (I know, I know, I still have to share those photos with you in a blog post!). We had inhaled scoop after scoop of salted caramel and pink peach Berthillon flavours and these mounds of cloud-like meringues from Carton near my in-laws’ old residence in Paris. We had savoured a beautifully crisped skin of duck confit at Chez Dumonet, where the  potatoes are fried in duck fat, but of course. And on our way home, we had a box of dark chocolate ganache squares to eat on the plane. Poor Turkish Delight was reaching for the chocolates again and again, but all he had was mother’s milk; no sugar for him at that age.Read More

Chana Dal- Lentil Soup in the Pakistan Manner

Lentil Soup

There is a tiny panificio on the corner of Via Galvani and Via Mastro Giorgio in Testaccio where they sell wee rose-shaped hollow bread rolls called rosette. If you’re going to pop in to buy their rosette, make sure you go on a Thursday, because on that particular day, they prepare a fresh ciambella; ring-cake, which you buy thick slices of by the gram, warm in your oven for breakfast, slather with yoghurt and wash down with a caffè latte made with your favourite Palombini coffee beans.Read More

Dal- Lentils in the Pakistani / Afghan Manner

La vita è bella

“It’s your last night here, what would you like to eat, Baba?,” I ask my father.
I know he likes the straccetti alla rughetta at Da Francesco in Piazza del Fico.
“A home-cooked meal. Dal and chawal,” he answers. Read More