Prologue

One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do. I claim to be no expert at either travelling or cooking or the random things I write about... But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days... What Blog its more of a 'Brag'!!

My Thank You Speech..........

I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn. My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand. My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.

Mulled Wine...Hey its Christmas


Last Christmas was our very first in this country. On one of our trips into the centre of London around christmas time, we chanced upon steaming cauldrons of some concoction being sold in a few shops. A few mugs down the line on the chilly winter evening we were believers!! This concoction was nothing but the very traditional mulled wine. Just rightly hot, heady fruit and mildy spiced wine.

This year I made my very own at home. A little bit of research and queries and a TV programme and I came up with my very own recipe. Now nothing is measured so please use your own judgement.

Here is what you need:
Any cheap wine
Cinnamom sticks
bit of Nutmeg
cloves as per taste (pierce into oranges for visual effect)
apples & oranges (chopped into big pieces)
any dark sugar (or sugar)
a tea bag
a few lemon squeezes
half a cup of water
1/4 cup of brandy

Drop everything into a pot and heat on slow fire but do not let it boil. When sufficently hot dip the tea bag for a few minutes and remove. heat till just before it boils. Remember if it boils, the alocohol in the wine disappears.
Cheers!

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