Meal.O.Drama

I love every layer of you Cheese butter masala lasagna

You make her cheese board, I make her snack board. We are not same bro.

Have you ever made something so great but don’t know what to call it? Well today, I am in a similar situation. Let’s just call this dish NOT SO BORING SALAD. Base: spring mix tossed with alfoos mango white balsamic vinegar from @southamptonoliveoil Protein: Ground paneer in spiced tequila mint sauce Toppings: Roasted corn (with herbes de Provence olive oil), pickled onions, dehydrated beet chips and pickled chilli ... Let me know how if you have any name suggestions.

I love every layer of you Cheese butter masala lasagna

Ande on Sunday. BLT burger. As usual with our MOD twists. Masala fried egg, chai veg. bacon and best of all, kadhi sauce. Served with peri peri home fries on side. #yyzfood #foodieforlife #cheflifestyle #streetfoods #yyzeats #yyzblogger #toeats #torontofoodie #6ixgrams #6ix #cateringservice #indianfoodie #desifood #blogto #foodplating #indianfood #foodtography #chefstagram #desifoodie #vegan #torontofood #chefsofinstagram #tofood #indianfoodporn #breakfastideas #burgerporn #blt

Happy vegan day. As promised, presenting malabi with desi twist. Recipe Berry compote -1 cup frozen mixed berries ... -1 oz old monk -2 oz maple syrup -1/2 lemon zest Combine everything in a pot. Bring it to boil then let it simmer for 10 minutes. Transfer it into a container and cool it down in the fridge Milk custard -1 can coconut milk (400 ml) -80 g sugar -15 ml rose water -pinch of saffron (4-5 strains) -1g of green cardamom (seeds from 2 pods) -25g corn starch -120 ml water In a pot, add coconut milk, sugar, saffron and green cardamom. Bring the mixture to boil stirring occasionally. Meanwhile, Mix cornstarch, rose water and water in a bowl to make a slurry. When coconut mixture is boiling, reduce the heat, while whisking vigorously, pour in the slurry. Whisk until mixture turns smooth then turn off the heat. While it’s hot pour the pudding into serving bowls. Refrigerate overnight. To serve, spoon the chilled berry compote over the chilled malabi. Garnish it with dried rose petals and crushed pistachios.

You make her cheese board, I make her snack board. We are not same bro.

Have you ever made something so great but don’t know what to call it? Well today, I am in a similar situation. Let’s just call this dish NOT SO BORING SALAD. Base: spring mix tossed with alfoos mango white balsamic vinegar from @southamptonoliveoil Protein: Ground paneer in spiced tequila mint sauce Toppings: Roasted corn (with herbes de Provence olive oil), pickled onions, dehydrated beet chips and pickled chilli ... Let me know how if you have any name suggestions.

Ande on Sunday. BLT burger. As usual with our MOD twists. Masala fried egg, chai veg. bacon and best of all, kadhi sauce. Served with peri peri home fries on side. #yyzfood #foodieforlife #cheflifestyle #streetfoods #yyzeats #yyzblogger #toeats #torontofoodie #6ixgrams #6ix #cateringservice #indianfoodie #desifood #blogto #foodplating #indianfood #foodtography #chefstagram #desifoodie #vegan #torontofood #chefsofinstagram #tofood #indianfoodporn #breakfastideas #burgerporn #blt

Happy vegan day. As promised, presenting malabi with desi twist. Recipe Berry compote -1 cup frozen mixed berries ... -1 oz old monk -2 oz maple syrup -1/2 lemon zest Combine everything in a pot. Bring it to boil then let it simmer for 10 minutes. Transfer it into a container and cool it down in the fridge Milk custard -1 can coconut milk (400 ml) -80 g sugar -15 ml rose water -pinch of saffron (4-5 strains) -1g of green cardamom (seeds from 2 pods) -25g corn starch -120 ml water In a pot, add coconut milk, sugar, saffron and green cardamom. Bring the mixture to boil stirring occasionally. Meanwhile, Mix cornstarch, rose water and water in a bowl to make a slurry. When coconut mixture is boiling, reduce the heat, while whisking vigorously, pour in the slurry. Whisk until mixture turns smooth then turn off the heat. While it’s hot pour the pudding into serving bowls. Refrigerate overnight. To serve, spoon the chilled berry compote over the chilled malabi. Garnish it with dried rose petals and crushed pistachios.