Again… it has been a tad bit too long since I wrote to you last. As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂
Anyway, let me tell you what I’ve been up too. I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended) Well, of course it’s ghee. Ghee all the way baby!
Ghee is the true essence of the food I grew up eating as a child.
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!! All recipes and photos on this blog are the copyright of fortheloveofghee. Thanks