Author Archives : Awanthi Vardaraj

Brioche - WritingInTheKitchen.Com - @WritingInTheKitchen

Brioche

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I feel as though I ought to scream ‘Welcome back!’ and throw confetti into the air to celebrate my return to this blog after a four-year break. To own the truth, the break was not intentional; my life changed rapidly and I had far too much on my plate to continue with blogging. It was no longer a priority because…

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Fab Friday: 27th - A Celebration Of Autumn {writinginthekitchen.com} @WritingInTheKitchen

Fab Friday: 27th

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Autumn is here and my soul is happy, although my entire person would be infinitely happier if I were actually experiencing autumn right now. There is no autumn in Chennai, alas. We seem to shift seamlessly from nine months of summer to monsoon and right back to summer again. As I write this there have been some predictions of rain…

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Fab Friday: 20th

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On the 22nd it will be one whole year since my first published piece came out on Modern Salt, and I’m still thrilled with it. I’ve come such a long way with my food writing, and I have so many more bylines to conquer, but I must say I’m pretty pleased with myself. You can read all about it here.…

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A Brief History: Makroud El Louse

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Makroud El Louse is a delicious almond cookie from Algeria – a delightful almond-flavoured cookie coated with powdered sugar – and they have a tendency to melt in the mouth. They also happen to be one of my favourite cookies! Oh, and they’re also flourless, so they’re perfect for anyone who is on a gluten-free diet. Algerian history is a…

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Fab Friday: 13th

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Welcome to my first Fab Friday column! Every Friday from now on I’ll be picking five of my favourite things from this week and sharing them here with you. Every week I seem to find so many gorgeous little things on the web, and it seems such a shame to keep them to myself! This week has been no exception.…

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Pastila: The Forgotten Russian Candy - Food History - Via WritingInTheKitchen.Com - @WritingInTheKitchen

A Brief History: Pastila, Russia’s Forgotten Candy

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Pastila is the Russian version of pâte de fruits; it was developed in Kolomna as a way to preserve apples through the hard, cold Russian winters, and there are over fifty recipes. It was made in the 15th century as a “medieval preserve” – after it was dried it could be stored for long periods of time without spoiling or…

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Who Really Invented Pavlova? - Food History - Via WritingInTheKitchen.Com - @WritingInTheKitchen

A Brief History: Who Really Invented Pavlova?

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Pavlova is a meringue-based dessert that is usually topped with fresh fruit and lashings of whipped cream. It is a delightful dessert but its history is mired in a bit of controversy. You see, Anna Pavlova, the ballerina for whom the dessert was invented – and named – visited both Australia and New Zealand in the 1920s. The two neighbouring…

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Rice Pudding - Food History - Via WritingInTheKitchen.Com - @WritingInTheKitchen

A Brief History: Rice Pudding

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Rice pudding, whilst rejected by some for being too plain and stodgy, still remains one of my favourite comfort foods. It’s actually been around for centuries, believe it or not, and was thought to have originated in China, which has an ancient rice culture. This has been disputed by some food historians; they argue that rice pudding likely originated in…

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