In spite of my rolling out puffed chapatis for Suresh and Rathna that would normally be deemed too thick, I’m fed lovely food on a regular basis.

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This is a Sindhi flat bread known as a Koki.  Served with a papad, lotusroot pickle and yogurt, I thought this was very elegant. 

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And here’s a pan-Indian meal, with food from Mysore, the Konkani coast and Punjab.  Respectively, a Mysore dal on the rice, a popped rice fry treat (think complicated papad) and saag paneer.   

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A straightforward, and very tasty, mutton curry.

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Little potatoes sauteed with 4 out of 5 spices usually known as panch phoron (uh, five spice) in (rural?) Bengali cooking.  (That is, radhuni, nigella, cumin and fennel, but no fenugreek.) 

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A dish of minced lamb, keema.  Suresh makes his with cilantro stems.  He pointed out that this homemade version is juicy, not fatty, and lightly spiced.  Excellent. 

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Here’s a light breakfast of Upma, savory cream of wheat.  The chutney was made by Rathna–coconut and lots of toasted dal, I think. 

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And every now and then I veer a little from a strictly Indian diet.  This was fun, a roast chicken with garlic bread, salad, sauteed figs and gravy.  “Continental”, it’s called.

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