Panfusine

When it comes to new kitchen gadgets, I make no bones of it, I have a weakness. I love them, some fall by the wayside ass I fall out, and with some, its an enduring relationship as I depend upon them for my daily cooking. I's not often that I get to extol about kitchen gadgets used in daily cooking, because this blog is not about what I cook daily for my family (although my Instagram feed does take care of that). Oxo's latest product campaign just upped the ante in the utility category and I ended up using the products on a regular basis before the recipe actually became a reality. The package arrived with a colander bowl, a hand held mandoline and a grape/tomato cutter. Since rice is a daily staple, I put the rice & grain  colander to full use from day one. the perforations on the gadgets are small enough to hold in the tiniest of seeds such as quinoa and the wining feature is the perforations added on the pouring spout that drains of residual water with a

Anyone from Mumbai (the city formerly known as Bombay), with a passion for its incomparable street food will relate to the following scenario. Standing in front of a vendors cart waiting for a fresh batch of Batata vadas (garlicky potatoes enrobed in a spiced chickpea flour batter) to be fished out of a huge wok of hot oil, there is an aroma that quietly stamps itself into your memory. Rustic, yeasty and downright comforting. The stacks of  country rolls piled up 2 feet high, in the corner. These are the native 'Ladi Pav', a Portuguese contribution to this vibrant culinary scenario. The Pav is everything that the snooty slice of white bread is not -  tough, chewy, with a tang that is halfway to sourdough. Its usually partially sliced,  soaked in melted butter when served up with Pav bhaji or Usal. Alternatively, dusted liberally with garlic chutney with a golden orb of batata vada stuffed in between. Lets not beat around the bush, the Pav has always been looked down