There are a ton of soji recipes out there, trust me, I have googled it. Each recipe is very different from each other, some ask or food colouring to be added, others ask for saffron threads, some even ask for evaporated milk. Not only are there different recipes, but recipes are also made according to … Continue reading Temple soji

This sweetmeat is most likely the most boring and dullest sweetmeat there is out there. It has no colour and if you are not used to the texture, you will not enjoy it trust me. I associate this sweetmeat with old people. My parents I would have to say are old, because they love kolkutter. … Continue reading Kolkutter

A sweetmeat like no other, so crispy on the outside and one bite into that syrupy goodness and the world could end right there and then and I wouldn’t be worried at all. This sweetmeat also happens to be the sweetmeat that breaks me; it brings me to my knees every time I have to … Continue reading Jalebi

I could eat this sweetmeat, anytime, anyplace and for the rest of my life. If I was to be on death row, a tray of gulab jamun would be my last meal. At any function, you can find me making a bee line for the sweetmeat table to check and sample the gulab jumun. Diwali … Continue reading Gulab Jamun

I started my culinary journey way way back in 2015. It was a rocky start, back in those days, I would stay up till 2 or 3 in the morning, cooking and baking up a storm. Now I prep the night before and cooking goes quickly once I get home. I didn’t really think that, … Continue reading Cape Malay Daltjies

Growing up, patha was this delicacy that could only be shipped in from Durban and the only time we really ate patha, was when we were cleaning vegetables for our annual July prayers. Then I discovered that the spice shop behind my Gran’s house, has an entire fridge dedicated to patha rolls. How adult did … Continue reading Gujarati Patra

I have been trying to recreate this recipe since the beginning of time. Every recipe I come across is always for the wet vermicelli, people keep thinking I am making boeber or Paiysor but alas NO, I am trying to make the dry vermicelli like they do in Temple. Temple food is old school, no … Continue reading Dry vermicelli

With lockdown in full swing I am freezing everything that can be frozen. Apparently you can freeze spinach but I am not 100% sure of that. I mean imagine making chillibites with frozen spinach. Yah I don’t think that will go down well with my parents. With all this space in my fridge now, you … Continue reading Tea time chillibites

I have been trying to recreate the vermicelli that gets served in temple. I have been failing hopelessly, apparently and my dad only said something now about it. The temple is vermicelli is called dry vermicelli and isn’t made with milk. The vermicelli I am making is a different type. Seriously why did nobody mention … Continue reading Proudly Indian vermicelli

I love eating vaddee and these are like precious white gold in temple. Everybody watches the aunty that walks around with the dish that contain the vaddee and when she comes around we all try to attack her in the vain hope we can get more than the measly 2 she dishes out. My mother … Continue reading Vaddee