I am out and out a lemon person. I like it in my drinks or as a condiment with Indian food – a yellow dal curry with freshly squeezed lemon juice is consumed by the bucket with hot rotis just off the stove. So lemons are a necessity in my kitchen.
I got introduced to the world of real fantasy rather late in life. As a kid, I grew up reading Enid Blyton, Hans Christian Andersen and little anecdotes from Hindu mythology and that was my world of fantasy. And all of a sudden, I was 17 surrounded by peers talking about fantasy books that were unheard of by me.
I felt uninformed and negligent. So I wanted to catch up with what I had been missing out on and I was introduced to a whole new world of fantasy, thanks to a few friends, you know who you are.
Owning a dessert blog means refrigerator full of sweet things every single day. I mean, there are just two of us at home after all. After consuming some of it ourselves and sending some to Pavan’s office, there are still leftovers.
I’ve always had this uncontrollable need to consume Crème de menthe (a sweet mint flavoured liqueur) after watching the Hercule Poirot series on TV and I am not even that much of a mint person. I think it’s the poison ivy green that fascinated me.
Then I watched an episode of Nigella’s Kitchen “Inspiration Everywhere” where she makes this decadent-looking Grasshopper Pie – something about those luscious ripples of pale green cream against that dark chocolate tart base was so attractive that I wanted to immediately make it. The pie drew me closer to the elusive, green liquid; there is no grasshopper without crème de menthe.
Disclaimer: The world is divided into two sets of people, those who love jackfruit and those who hate jackfruit. There are no in-betweens when it comes to this opium of a fruit! If you hate jackfruit this recipe is not for you!
I was this kid who loved to have fruit salad with vanilla ice cream. A medley of fruits would be generously topped over a scoop or two of vanilla ice cream and sometimes my mother would put a few cubes of jelly on it and that was the typical Sunday, post-lunch dessert at home. Not much has changed now – I still love incorporating fruits into my desserts; give me a bowl of vanilla ice cream with freshly cut mangoes, I am the happiest person in the world.