I can honestly say Naan Kathais are the shortbread of indian cookies. They’re light, crumbly and melt in your mouth, making it hard to resist eating one. I absolutely devoured these cookies when growing up. Although I have to admit, this is not my grandmothers recipe. I have to dig it up or better yet, ask my mum when I talk to her next. This recipe was given to us by a family friend not too long ago. It really is so fast and easy that it would be a shame not to share it.
Being of Indian heritage and growing up in Zimbabwe, I am proud to say I have stayed well connected to our indian culture, tradition and most importantly the food.
- a bowl of fluffy rice dowsed in ghee and a spoonful of sugar. Pure heaven!
- a square of perfectly made barfi, an indian sweet confectionary made with milk.
- a delicate biryani doused in ghee. Taking days to make with the utmost attention to detail and made with the finest ingredients.
- hadur waro keer – a warm milky concoction, an antidote to a cold and cough, made with ghee and turmeric, sweetened with jaggery. Perfect on a cold wintery day before bed time.
However, I’d absolutely devour a good steak and kidney pie in a heart beat. That’s the great thing about growing up in Zimbabwe, I ate as much homebound indian food, as well as, tonnes of food influenced along the way by british cookery.
- Hot, yummy and crispy fish and chips made to perfection.
- A moist sausage roll made with the flakiest pastry
- and let’s not forget Shepherds pie, just to name a few.
As an Indian who grew up in Africa, I have a unique twist on classic Indian recipes. As well a bounty of European and now American recipes to share. Please join me in my epic adventure in jotting down these glorious finds.
Enjoy, comment, and let’s make ghee!!
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