Marari Beach: CGH Earth Experience There is a cow grazing outside of my door with a calf on her teet. The cows have been grazing all day with a slight tinkle to their bells, giving that bucolic sound so sweet for a nap. The fan spins and blows the air …
Candlelight graces a table on our houseboat in Kerala. Tears well and fall down my cheeks at the taste of okra. The cook comes in, “Ma’am are you alright? Was the food too spicy for you?” I smile and nod subtly sideways, the Indian way that says, no, yes, maybe. …
High over the mustard field tiny warblers jump from plant to plant. It early morning, but not for the jackals and peahens. A warm breakfast of freshly made yogurt from the dairy and poha, a puffed rice colored with turmeric and flavored with a masala blend of spices, mustard seeds, and red capsicum …
Ayesha Manzil, an old Heritage mansion, sits on a hill with a close view of the warm Arabian sea. It was built by an Englishmen, who was one of the first to set up the East India Trading Office, trading spices from the port of Tellicherry. Pepper, the main sought-after commodity …
1 cup fresh tomato 1t garlic (peeled and chopped) 3 sprigs of fresh mint 1 red chili, chopped 1 green chili, chopped a pinch of sugar salt to season Mix all ingredients in a food processor, or pound together in a mortar and pestle. Add salt to taste.
A Young Tibetan nun does prostrations before dawn around the upper kora of Mahabodhi Temple, the place of the Buddha’s Enlightenment. Bodhgaya, India.
I have visited fish markets all over the world, in many different cultures, and love the vibrancy, the smell of salt and sea, the earnest looks of fishermen presenting their hard work for chefs and villagers each day. But for some reason, this fish market in Tellicherry, India made me …
“It would be too simple to say that a passion for extra virgin olive oil guided Boulder’s Peggy Markel toward her career. Just as it wouldn’t be quite right to say that it was her upbringing in Alabama where the fruit she ate came from hundred-year-old trees…Of Markel’s gift for …
Today I had a cooking class with Salma Husain, a Persian scholar, noted food historian, and the author of The Emperor’s Table, The Art of Mughal Cuisine. In Salma’s home outside of Delhi, I watched as she and her cook of 28 years showed me how to temper spices in oil, …
