L.D.I. 6 : Cibatta

Cibatta..because it resembles a well-worn slipper. It is the prolonged rising and high liquid content that produce this very light bread,with it’s uniquely open and porous texture..precious air bubbles trapped inside. Starter is used to make this  bread so you need to started a day in advance. Ingredients :  For starter 1/2 tsp – instant…

‘Momos’ recipe – finally!

It all started in the Stobey’s😊. A small but tidy pizzeria at the corner of busy Wellington street facing towards a big church like seeking it’s blessing by bending humbly in front of it. There were we! Looking at each other. I suppose,it was looking at me🙄. I had heard so many bad things about…

Chilli Oil🌶

Chilli oil..what can you possibly use it for? It’s only limited to your own imagination😊. Serve with hot crispy pakoras or steamy dumplings or any rice or noodle dish or you can stir-fry vegetables in it. Anything,literally! Let’s start. As I am writing this recipe I am dipping a piece of savory pancake with green…

‘Bolani’ – Afghan Flatbread

‘Would you like to sit with that couple over there?’, a waiter asked me as all tables at the pizzeria were taken. I said yes,hesitating a bit. I thought,I am being a disturbance in their good time. Thats why I never liked going alone in restaurants. For me,going to any food place is an experience…

L.D.I.5 : Victorian Milk Bread

When I searched for “Victorian Milk Bread” recipe,the top result was showing me the same recipe that I followed. This recipe is by Eric Treuille and Ursula Ferrigno. No doubt this is the best recipe to follow. For me the main attraction was the shape of the loaf-‘S’ shaped. And as the name says,it is…