Southern Grandeur – The Launch of Grand Mercure, Mysuru

 AccorHotels and Brigade Group, Bangalore today announced the opening of   Grand Mercure Mysuru in South India’s popular growing tourist destination, Mysuru. Set in the historical city’s heartland, north of the majestic Mysore Palace, the hotel boasts 146 spacious and well-appointed contemporary rooms and suites and is located within close proximity of all major tourist attractions as well as the central business district. 

A few of us bloggers were invited to be a part of the launch of the hotel in mysuru. This post is an attempt to take your through the beauty and offerings of the hotel though my lens.

The warmth of the hotel staff can be felt the moment one steps in – the traditional royal mysuru welcome sets the tone for everything that follows after.

In this beautiful business hotel, the guests can enjoy and experience the strong local connection of Mysuru and Karnataka’s culture and heritage.

The vibrant interior décor gives one a taste of the celebrated Royalty of Mysuru in a whole new contemporary way. The chandeliers on display exude a holistic and soulful concept of ‘bringing stories to life’ for the hotel. The philosophy of embracing the local culture and traditions is further reflected in the names of the hotel’s exclusive restaurants, delicatessen, meeting rooms and banqueting facilities.

Inspired by Mysuru’s rich culinary legacy, guests can feast on an extensive selection of cuisines at the hotel.  La Uppu serves an eclectic mix of global cuisine and local delicacies, is an all-day-dining multi-cuisine restaurant with an option of indoor and al-fresco seating;  By the blue, the rooftop specialty restaurant which overlooks the pool, serves Northern Indian cuisine; Silk Bar, by its name narrates the story of the famous silk in Mysuru and serves a mix of single malts, cocktails, mocktails, spirits and wines; and Deli Shop, a delicatessen at the lobby, serves the finest bakery and confectionary creations by talented chefs paired with an array of Indian coffees.

The aesthetically designed and tastefully done up interiors reflects the seemless marriage of traditional art and craft of mysuru with the contemporary. The use of silk saris, mythological artifacts, flowers, b&w and muted tones of vintage photos of historical places against the high contrast vibrant piece of complementing decorative subject – exhibits the thought behind bringing the hotel’s vision to life.

Strategically located, in what could arguably be the best location for a hotel in Mysuru. A hotel that guarantees the best seats for viewing the coveted Dussera procession, without having to the step out of the hotel. A definite clincher for tourists in the festive season.

“The Grand Mercure brand prides itself as being a cultural touchstone in each destination that brings local stories to life. The Grand Mercure Mysuru will be the epitome of our vision, combining rich local traditions with renowned French touches to deliver a fresh perspective on world-class service” ( Jean-Michel Cassé, Senior Vice President, Operations, AccorHotels India) 

This upscale network of hotels and apartments combining rich local traditions with renowned French touches to deliver a fresh perspective on world-class service. Grand Mercure is a cultural touchstone in each destination, capturing guests’ imagination and bringing local stories to life.

The grand opening was graced by the esteemed presence of the Chief Minister of Karnataka, Shri Siddaramaiah , who inaugurated the hotel.  The Minister of Heavy Industry and Tourism for Karnataka, Shri R. V. Deshpande ,  M.R. Jaishankar, Chairman & Managing Director, Brigade Group, Jean-Michel Cassé, Senior Vice President, Operations, Accor Hotels India & Vineet Verma, Executive Director, Brigade Hospitality were the other dignitaries present on that evening. 

 To celebrate the opening, the hotel is offering a Deluxe rooms stay with breakfast for two inclusive of any one main meal from INR 7250 per night. This offer is valid from now until 30th June, 2016. The rate for a Standard Room is from INR 6000.

For more information on the Hotel and for inquiries , click here – Grand Mercure Mysuru 

Drifting Focus Part 2 – A Walk in the Park

In this second part of the Drifting Focus series – I take you for a walk in the park. Probably the largest community park in the city – Lalbagh.. ( Here is the first one in case you are interested – Bazaars of Bangalore)

If you have been following my work, you’d probably be familiar with my fascination for flawed things around me. I find such things very intriguing and am drawn to them.

In this post too, you’ll find my getting drawn to broken, old, dried, rusted everything objects. I wanted to capture things that a very much a part of the beautiful Lalbagh but probably haven’t been photographed much.

And then, of course there is food – our good old desi park-park. Plenty of options for folks to explore.

So, here’s the everyday lalbagh as seen through my lens :

Random Tree Trunk

Gorgeous Iron Bench

I had absolutely no idea what this is … but it sure looked fascinating!

One of my fav. shots – Old discarded park bench supported by the tree…. Kept it B&W for it more hauntingly beautiful, than the coloured version ( which you will see further down in the post)

Red walls & almost in ruins ….just couldn’t resist!

The coloured version of the old broken bench

Nature caught in action!

All things old, metal & rusted …

and then some more….

And then the glorious food ❤

Veg & fruits chaat getting prepped

Bhutta !!! ❤

The much need liquid respite !

Pineapple | Raw Mango | Cucumber – Glorious Trio

One of my fav. park food … the immensely addictive Pori / spiced roasted puffed rice & peanuts.

 

 

The wonderful old man with his wonderful little cart.

 

Sodesh Momos – Dessert dumplings from Namma Calcutta

   Desserts ….are always a good idea! Desserts that are not overly sweet or the ones that are savoury sweet or simply some out of the ordinary desserts have been my recent fascination.

While a lot of Bengali sweets are notorious for being sugary sweet .. but there are a few that aren’t. Sondesh is one such blessing in the form of dessert… One of my favourites.

So when the good soul from the new Bengali eatery “Namma Calcutta” in the city informs me the I will be sent a sample of their signature dessert that involves Sondesh … I was sent to “Sondesh” heaven, almost instantly!!

This creative dish is the brainchild of Ranaq Sen ( the owner ), inspired by his mother’s cooking.

It is called Sondesh Momo – a sweet dumpling/momo – made with whole wheat flour infused with Nolen Gur ( date palm jaggery ) , stuffed with gorgeously delicious sondesh and served with Nolen Gur dipping sauce!

  It is incredible to see how Ranaq’s eyes light-up when he talks about his  signature dish.

     The sondesh is his mother’s recipe and indeed a special one, that! The sondesh stuffing is absolutely delicious.

The idea of using familiar flavours and turning it into something new has always appealed to me. That was indeed one the first things that got me interested in this dish.

The experience of dipping the mildly sweet dumplings/momos in the lovely nolen gur sauce makes it fun!

My only little wish is that the dumpling / momo wrapper be a little less thick. Maybe the fact that it is made of whole wheat flour has something to do with it.

Thinner wrapper will only enhance the experience of these having these beauties – because it would mean more sondesh !! 😛

     An simple creative fusion of familiar flavours & techniques , indeed makes this dish an interesting one. It also happens to be one the most sought after dishes at Namma Calcutta.    

If you are into not-so-sweet desserts, and happen to be in Koramangala , Bangalore – do swing by Namma Calcutta and give this a go! ❤

Earthy Mediterranean Salad

     Another post that was  long overdue…. but incredible that I happened to post this on St.Patrick’s Day!! Saw a lot of green & white on my FB timeline while I was going over my archive. 😛

I’m going to skip the story on this one and head right into the recipe.

This one happened only because of the black radish I got from the farms of First Agro Sakura Fresh.

Gorgeous black & white beauty …some complementing greens to go with…balancing the contrast with some subtle beige and some more whites thrown in …. you get yourself a beautiful looking , quick hearty salad …..that almost looks like a St.patty’s day salad 😛

The spice of the harissa goes perfectly well with elements of this salad. Feel free to tone it down with a squeeze of lime or by blending it with yogurt.

I just mixed it with some olive oil and a dash of vinegar ..and that was my dressing.

The flavour profile – the blend of spice & pungency & zesty because of the presence of radish , goat cheese, chickpeas, harissa , vinegar, helps bring out the mediterranean feel of it.

Recipe – Earthy Mediterranean Salad

Ingredients :

• Radish – 2 small to medium size black radish ( feel free to replace with regular white /red)
• Boiled chickpeas -3/4 cup
• Steamed Broccoli Florets –  3/4 cup
• Spinach – roughly chopped – 1/2 cup
• Goat cheese ( as much as you like)
• Fresh coriander – a handful

For the dressing –

• Harissa sauce ( store bought ) – 2 tablespoon appox.
• Olive oil – 1 -2 tsp
• White vinegar – 2 tsp

Method :

• Make the harissa dressing by mixing the harissa sauce + olive oil + white vinegar in a bowl. Keep aside for later.
• Slice the radish the way you’d like to. Keep aside.
• Roughly chop the spinach and coriander …keep aside
• Assemble the salad by tossing all the ingredients together.
• Drizzle the dressing and toss well. Or serve it on the side.
• Note – Feel free to tone the spice level down with a squeeze of lime or by blending it with yogurt.

Honey & My Honeycomb Dreams !

 The doorbell rang and it was our building’s ‘man friday’ …wanted to know if I’d like some fresh honey. Turns out that there was a hive on one of floors above us and that was going to be removed. (Apparently it was in their balcony!)

Honey – fresh off the hive……I said yes immediately and then I heard the most sweetest of words from him ever – ” Would you also like some honeycomb”?

” What? really! ..wow! I would love to… thank you! ” Before I even finish that inarticulate sentence…my mind was filled with the images of the all the stunning gorgeous honeycomb I’d seen on TV and on the web. I couldn’t contain  my excitement.

I had to wait…

 Meanwhile I started thinking of all the possible things I could do with the honeycomb. I had never tasted fresh honeycomb. Didn’t even know how to handle one. So obviously I googled for videos and tips.

I reached out a wonderfully talented , powerhouse of knowledge when it comes to food and biodiversity – Sangeeta Khanna ( www.healthfooddesivideshi.com/ )

She was more than kind to quickly share easy tips and tricks on how to use fresh honeycomb.

After about 40 odd mins, the doorbell rang again – I know who it was! There he stood with a bottle of honey that I had asked for. ❤

It looked gorgeous , gloriously golden… almost deep crimson silken nectar…. I see could that I had to filter it once before I could use it though.

 I was looking for the honeycomb but was told he will come back with in another 15 mins.

  Didn’t know I was in for a crazy surprise!

He returned with what I was eagerly waiting for …. and was stumped by what I saw. A beige colour crumpled-up blob of a thing!! Wait ..that cannot be my honeycomb… please let that not be my honeycomb!

But it was.

They had pressed it , squeezed the last ounce of honey from it. Crushed it using the palms of their hand.

All my honeycomb dreams came crashing down! 😦

   I still do a few things that Sangeeta had suggested but definitely not the dessert I wanted to do with that. Hmmm…. hopefully sometime soon. Next time!

But I’m really …really happy about the fresh 1 litre of honey,though! Intensely sweet and dark…a little smokey ( because burnt / smoked the hive!) …the depth of the flavour it has is incredible. Talking about flavour ….honestly, the other branded ones fail miserably to this fresh unprocessed honey! 

So, as you can see.. I went a little overboard trying to capture the beauty of this honey… 😛

And finally I leave you with this …. hahaha!

(Ref Honeycomb image courtesy – wisegeek.com)

Full Circle – Blog Project

     Desire to eat / food – for many is a mere biological need. Not much thought is given into what is being had not do they pause for a moment to relish it. And then there are some , for whom, it is a sensorial experience. Beyond flavours, it also about passion, comfort, memories and legacies. And I’m happy that most of the folks on my TL fall in later category!

That is a precursor to my new pet blog project called – ” Full Circle”

Through this project , I will revisit some of old favorite food ,comfort food, unique local / regional recipes, old & forgotten recipes – in my style! All this while I keep the focus on diverse Indian Food.
This is how I attempt to channelize of passion for modern plating. And this way of taking something local and making global (Sorry, couldn’t resist!)

Kicking off the Full Circle series with – ‘Rasam Saadam’
P.S – rasam sadam by itself is and will always be legendary and my favorite.

Rasam Saadam – Rice flour ravioli stuffed with vendiya keerai poriyal (fenugreek/methi) …in poondu – parupu (garlic & dal) rasam broth. Garnished with onion flower & coriander.

This is more an announcement post . I will move this to a separate section soon – Because it’s totally worth it! ❤

 

 

International Sushi Training Workshop – by ICFA in association with JETRO

“You had me at Sushi” is all I could think of when I saw my delegate invite to attend the International Sushi Training Workshop 2016!

A one of kind event organized by the Indian Federation of Culinary Associations ( IFCA ) in association with JETRO, at ITC Gardenia, Bangalore.

A sushi masterclass provided by renowned Chef Masayoshi Kazato ( Also the ED of All Japan Sushi Association ) and his son Chef Hideo Kazato. The Incredible Sushi Chefs had been specially brought by the good folks of IFCA. And what an incredible workshop it was!

Sushi Workshop

 “What is so technical about sushi? It is just rice , raw fish and seaweed …..and wasabi !”  – a sentence you’ll never hear anyone say!!  One of the most refined, technique driven food made with some of the most simplest of ingredients in the world. You either love it or don’t – there is no mid-way with this legendary Japanese food.

I love it and also having made it at home a couple of times ( veg versions at home), I was really excited about this event. To learnt from the Grand Master while sitting the company of some of the best in the field of Culinary Arts , was almost overwhelming. 

  Not only for perseverance and endurance, a ‘Hachimaki can also be worn to depict enthusiasm & a strong sense of pride. It made perfect sense to see him wear one at the beginning of the session – a man who aho has probably devoted his entire life to perfecting sushi.

Watch him make sushi with some small, masterly yet gracefully was an experience. His movements were swift and effortless – signs of an accomplished and skilled “Itamae“. It was amazing to listen to him speak about sushi with such passion and pride.

Also, it turns out that this incredible powerhouse of talent is also a funny man! Quite a charmer too. His sense of humour and wit garnered his immensely informative talk on the cuisine of the Japan, the history of Sushi, sushi appreciation , and throughout the demonstration.

    Knife skills are generally difficult to master and particularly Japanese /Sushi Knife skills are more dreaded in nature. It is not enough to have the the right knife , but it the knife skills that makes a Sushi chef. To watch him and his son almost surgically de-bone and slice a fish was magical ( something I can only aspire to do this in this life!)  It reminded me of Jiro  (from Jiro dreams of Sushi – a must watch for all sushi lovers btw) – and I was incredibly amazed to see that for real. 

Apparently, there is a japanese proverb that says ‘ a woman’s hands are too warm to make sushi ‘ – which is not true, btw. Aside of good knife skills, to make a sushi one needs a lot ( I mean a lot! ) of cold running water. Because it is all about basic hygiene & cleanliness. A critical aspect he touched upon many many times during the workshop The fish is raw and utmost care must be given while making it. And that reason alone, it is not surprising to see people at home making vegetarian sushi and going out to specialized sushi places for the non vegetarian sushi. 

 His son, an accomplished Sushi Chef himself, partnered with him during this workshop.

Like father like son!

Some interesting facts that I learned:

• Sushi was brought into Japan from Thailand, Laos. Initially made with only marinated river fish – slowly progressed into using fresh sea fish, roe and prawns.
• Vinegar , yeast , ginger , sake, soy , mirin are used not only for flavour but also for health/ hygiene benefits. The acid / ph from these ingredients help kill any bacteria that may be in these fish.
• It is mandatory to wear white when you are making sushi.
• The shine on the sushi rice comes from drizzling vinegar on them and gently rubbing the uncooked but rinsed grains together.
•  Sign of good knife skill is when the fillet/slice has at the imprint of the bone.

More glimpses of the workshop :

Rolling out Nigiris … in batches !

They say one must finish eating sushi (on a plate) before the tip os this bamboo (sasa leaf art) leaf wilts.

The rockstar in the spotlight!

More sushi…

and then some …

Wasabi.

The perfectionist.

The felicitation by IFCA, that marked the beginning of the workshop.

  Aside of all the Sushi learning , what I also discovered was about ICFA. The consortium of associations that it is, its functions, its vision and most importantly the incredible job it is doing to put India on the global culinary map. Kudos to the chief and each & everyone working towards its success. Truly, another great example of the India Shining ❤

  Thank you ICFA and JETRO for making this happen!

Well, from now on this man is going to be my Sushi kitchen-fairy-godfather…standing right next to Jiro!

Roots & Rustic – Salad

Colours, they say, affect our mood. Something, I’m sure, we all agree. It could be the colours we wear, or colours that surround us… it does crazy things to how we feel, lifts our mood or pulls us down.

It also applies to the food we eat. Just to set the record straight- I’m only talking about the natural colours of food. All the food that nature offers are colour coded , naturally! And those colours are not just to please the eye but they are an indication of a certain specific nutrient that the particular food offers. How incredible is that – nature’s way of colour tagging the nutrients and health benefits!

I’ve been reading about this new Rainbow Diet / Eat by Colour Diet that is getting very popular. Was a part of one such discussion thread on the topic in a popular FB Food Group. There was a lady who mentioned that Craving for a certain vegetable is an indication of a certain lack of nutrient in our body. Need to look that up, but I definitely found that interesting.

I’m talking about colours because that was the inspirations behind this post… this salad. Although colours are always on my mind when I make anything….but here was all the more important – Because it the base of the salad is Black Rice!

Black rice is an incredible offering from Nature! I got mine from the good folks of First Agro Sakura Fresh .

So this one is said to be a natural Super Food because it of it’s High content of Antioxidants , fibre , iron , protein. It is Gluten free too. It is starchy, yes. It has a this beautiful roasted nutty flavour and aroma …and it turns purple when cooked! The grains also look very rustic  -with streaks of purple , brown against pale white. 

After I clicked it all white , I decided to click it in another way too… something that is truly reflective of it where it has come from and something that justifies its characteristic – Right from the earth. ( So ended up using my old gardening tool as a prop … 😛 )

Which one do you like more? 🙂

Anyway, back to salad. So, I had this black rice, but needed colours from the other elements of the salad. Had some baby carrots ( again from First Agro – arguably, they are only ones in the city that grow them I think) .I had roasted a few with some spiced honey the previous day ( that disappeared in no time)…and there was a demand for tha to be made again. So thought it would perfect with the black rice. And decided that I would need something sensationally spicy & fresh to lift the flavours of this salad, and a chimmichuri seemed ideal!

I started this post by talking colours …. this salad is all that for me! Colours of salad elements…. makes it so much more sassy! Make more so much more appetizing. Bring in a certain balance in nutrition too!

For this  , I wanted to use the gorgeous blue deep plate / bowl plate ( is there even a name for such plate that almost a bowl ?) that my dear sis got for me. ❤ 

If it looks good to eyes , but generally does taste good ( * there are always exceptions though) But this salad was true to itself.. that is what I think! Can’t wait to make this again…

Recipe : Roots & Rustic Salad 

Ingredients – for 2-3 servings 

• Black rice ( Used the hierloom black rice – You may use any other variant of black rice or even brown) – 1/2 cup
• Baby carrots & Baby white radish ( use baby roots you like or regular roots cut in any shapes you wish) – no measure really for this ( as much as you like)
• Purple Amaranthus leaves – 3/4 cup
• Spring Onion – 3/4 cup
• Lime wedge ( optional)
• Mix of seeds and nuts ( optional)
• salt + pepper for seasoning ( to taste)

Ingredients for the Spice Honey marinade for roasting the roots- Make sure you make enough to coat the roots you have for roasting. The following recipe will for a 1/2 cup of dressing:

• Honey – 3 tbsp
• Red chilli powder – 2 tsp
• pepper powder – 1 tsp
• balsamic vinegar – 1 tbsp
• mustard oil ( you can use regular veg oil / olive oil) – 2 tsp
• salt to taste

Ingredients for Chimmichuri Dressing :

• Fresh & roughly chopped Basil + Parsley + Coriander =3/4 cup
• Garlic pods – 3 med ( chopped / grated)
• Olive oil – 2-3 tsp
• Vinegar / Lime juice – 1-2 tsp ( based on how zingy you like it to be)
• salt & pepper – to taste
• Cruched dried red chillis ( or flakes , maybe) – 1 -2 tsp ( or to taste)

Method –

1. Wash & soak the black rice in water for about 30 mins – 1 hour. Cook it after in a pressure cooker ( with water in a 1:2 ratio) for about 2 whistles + 5 mins in low gas.
2. When ready – rinse the cooked black rice in cold water. And keep aside. You could drizzle some olive oil and salt to that though.
3. Baby roots :
   1. Clean the baby roots , do NOT peel the skin. Leave them on.
   2. Pre-heat the oven for about 200 o .
   3. Make the marinade by mixing all the marinade ingredients together.
   4. rub the baby roots with the marinade.
   5. Put them in a baking tray and bake/roast it for about 30-40 mins ( or based on your oven. DO keep checking on it though)
   6. When ready, take it off the oven and keep aside
4. Clean the amaranthus and just pluck the leaves. Keep aside
5. Finely chop the spring onions and keep aside
6. To make the chimmichurri dressing
   1. Pound all herbs + garlic +  red chilli+ a little olive oil together in a mortar & pestle. ( you can do this all in a blender too. Note that the texture might vary though)
   2. I like it a little chunky and course – so I stopped when I reached that texture.
   3. Put the paste in a bowl and add the rest of the ingredients ( vinegar , remaining olive oil ) and whisk well.
   4. Add seasoning and keep aside for the salad
7. To assemble – there is no measure though – In a salad bowl / plate – add some amaranthus leaves, some cooked black rice, add the chopped spring onions , and the desired amount of roasted baby roots. Top it with some mixed nuts & seeds if you like. Drizzle the chimmichuri ( maybe a spoon and a half  per serving… or more if you like it that way)
8. And eat!

 

 

Back after a break…

” Distances doesn’t matter when two hearts are loyal to each other…” 

   Yes, I’ve been away again. Did not plan a break, but it just happened. And then I wanted to take some time off till I was really ready. The last couple of months have been ridiculously busy and packed. I didn’t want to start and stop again. I don’t like that. So I thought It would be better to take my time , and resume when I truly can. This is my personal space that I share with you all, and It gives the freedom to do things the way I intend to, the way I can. 

I do want to thank some of my lovely readers and friends who wrote in to check on me during this blog-break. You know who you are and I love you!

So 2 months … let me try to fill you in on what I’ve been up to. This post is just that. A post to give you a water cooler lowdown on what has been happening in my life, some quick highlights and a glimpse of what I had been cooking ( Although some of you may be aware because you may be connected with me on FB or Instagram.  ) 

WIll try hard to share the highlights in a chronological order of events…however, I might just drop the order in between. Bear with me though 😛  —–

• My last post of was the simple classic breakfast with the oozy egg yolk! Click here if you’d like to check it out.
• The break happened to be in a very strategic eventful period – Husband’s birthday ( okay, it was in Oct and not exactly during the break. But the post is long overdue) , Our Anniversary ( In Nov…again, a long overdue post) , Ringing in 2016 & my Birthday, a Family reunion of sorts.
• On the professional side – got busy. Feeling grateful for the multiple recipe testing sessions, recipe writing, training , Trials , Photo assignments that kept me busy.
• A couple of features – Newspaper and social media. Again, feeling grateful for the opportunities.
• Eggs – Of Course I love eggs, but also did some quirky stuff with my muse.
• My love for dark and moody was always evident – but loving the new faded, moody with high contrast style of photography. Plenty coming your way!
• Got my new 100mm Lens – Yay!
• Seriously mulling over migrating from WordPress to Cucumbertown – a platform meant for Food Blogging.
• Organized my computer – cleared some old stuff , got rid of the unwanted things to make space for new. Psst! looking to upgrade my laptop with a new one. A Mac is in the talks, let’s see. 😛
• DIY boards and backgrounds . Yes, indulged in things that make me happy.
• Crockery Shopping – Two words that light up my eyes. Shopped for some and some came in a gifts from some wonderful people I call friends.
• Discovered my love for photographing people, but not in a very planned studio portraits but a certain special, sort of raw, intimate and candid kind. I will open up about that in posts to come.
• More recently – did my most bold and daringly honest food shoot ever. “Bold and Daring” you ask? Well, there is a reason why used these 2 words. You’ll see when you’ll see it. Stay tuned, for it is still under wraps! 🙂
• Finally, turns out a photo of mine has stolen by a Tourism website from another continent. Hmmm.. so does that mean I have arrived on the global map? 😛
• A couple of totally unnecessary pieces of info :
  • Shopped from Zara ( for the first time ,yes 😦 ) and I’m totally hooked now. Wonder why I never stepped into Zara before! Love at first sight.
  • Took out my stilettos after a year and half – finally!! They were tucked away due to the ACL operation I had about a 2 years ago. Was nervous to walk in them until now. They are out and here to stay. ❤
  • My 1.5 year old nephew is obsessed with all things in the kitchen. Loves to hang out in the kitchen. And I am secretly happy about that. And oh yeah, I introduced him to ice cream and he loves it. Yay!

Like I mentioned , this post is a post is a like a prelude for the flurry of posts that is going to come your way now. All posts may not have a stories in them, some may just be photos with recipes.I do not intend to keep a backlog anymore. I am hoping to do 1-2 posts a day – Let’s see how I pull this off!

All the images seen in the collages above will have a dedicated post. I hope you are ready 😛

P.S – Feels great to be back!!! Much love ❤

 

 

 

 

 

Classic Breakfast Egg Sandwich

I’d been missing in action for a little over a month now. Got really busy with work and just couldn’t take time out for blogging. I feel so bummed 😦

So I thought I’d warm up to blogging by posting something really simple …something a feeling of having blogged without spending too much time on it…And almost no recipe.

You see this is just to get me into the groove! 😛

Here’s my Classic Breakfast Sandwich with Fried Egg, Avocado and Tomatoes

I love how simple it is to make this. Not only is it supremely delicious , but it is wholesome and healthy! Oh yeah, gorgeous to look at too… the colours ❤

I love cheese but in this , I skip it. Because who needs cheese when you have this sexy, silky, creamy, oozy yolk!

To make this delightful sandwich, you’ll need-

Bread + Some fresh spinach + Tomato Slices ( with a sprinkle of dry basil ) + slice of Avocado + Fried Egg + seasoning + Chopped Red Chillies + Fresh Coriander

Layer it the way you’ll like… There are no rules!

Perfect breakfast that could easily be lunch or dinner …. ❤