I started venturing into the kitchen at the age of 8. I came back from school at around 3. Mom and dad used to have a short lunch break and then went back to work, and so I got the entire house to myself for a few hours.
I lazed around, read books, and inevitably climbed the kitchen counter to get to the cupboards for snacks.
As a result of these exploits, we stopped keeping snacks, and I had to get creative.
Mayonnaise and chutney sandwiches, oreo mug cakes, hell even fruit salads.
This slowly turned into a deep passion. I used to binge watch YouTube cooking videos, read cookbooks, and constantly tried new recipes, tweaking them to my liking and with what was available.
One of my go-to meals when there was the bare minimum at home was Aglio E Olio, which translates into garlic and olive oil.
It’s an incredibly simple but beautiful pasta which only needs a handful of ingredients, usually spaghetti, razor thin garlic, olive oil, chilli flakes, and minced dhaniya.
Here’s to more nights of quiet cooking in the kitchen while mummy papa sleep.
Shot on XT-4
In 2012, dad was sent to the UK to get flight training for the AW-101 helicopter. His ground training module was in a small town callled Yoville.
There, at a small local pub called Hollie’s, he was served by a Dane chef for the first time, a slice of tiramisu.
Since then, the AW deal was famously scrapped, but the longing for this Italian classic never let down. So in 2016, while I was 10 years old and living in Assam, I decided to make it for him. Better.
Over the next few tiramisus I tweaked the recipes bit by bit, including La Beccherie’s, original 50 year old recipe. And today it is one of my signature desserts, and a consistent crowd favourite.
Here’s to the greatest dessert ever invented.
#tiramisu #italianfood
