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My favorite food memory has to be the terrace dinners during my childhood. Indian Homes have terraces or rooftops, where we could enjoy and relax on beautiful evenings. My parents home has the most beautiful rooftop with a small kitchen area. My dad loves gardening and we had a lot of plants, roses, jasmine flowers filling the air with their beautiful scent. On many such nights, we would all go up on the moonlit terrace and my dad would make the best spicy Omelette. In today’s fast paced life, we tend to forget the little things about our childhood, but this challenge helped me relive those memories.
Fave Memory - I grew up in the British countryside an didn't try spicy fragrant Asian flavours until I was all grown up. I will never forget that first meal, my life was changed forever, and Asian cuisine has become a part of who I am and what I eat. I cannot imagine what my life would be like without ginger, garlic and chilli!
Fave Memory - My soul food is Chicken Noodle! Or we call it "mie ayam" in Indonesia. The chicken noodle we eat on the street has a sweet chicken meat and meatballs on it. I usually add more sweet soy sauce and sambal/chilli, since i like it spicy and sweet. "Mie Ayam" always has a special spot in my belly. I always eat it in my high school days,every time I finish my basketball course. Sometimes I eat 2 portion of it if I feel very hungry. This is also my dad's favourite. We used to travel a long way every time we heard there's a good/new "mie ayam" cart in town.
Ulundhu Vadai or "The Indian Donut" is a lip- smacking delicacy belonging to South India.It is a disc shaped fritter made out of lentils,hence you can indulge in some guilty free snack.This hot crispy savory, is made ususally of urad dhal,leaving you to never stop having another bite.It is typically found on a south Indian breakfast menu, along with Idlis. They are a common snack/ complimentary dish in the south Indian households during occasions and when someone on an empty stomach takes a visit.
There are so many ways to prepare Vegan Chili. This recipe calls for Textured Vegetable/Soy Protein. (TVP/TSP). These are the same foods with different packaging. TVP/TSP are both made from defatted soy flour cooked and dried. When you add hot water it takes on the same texture as chopped meat. Try this chili when it’s cold and rainy outside, or even if it’s not!
Growing up in Bombay, India exposed me to a variety of street food and home cooked Indian delicacies, courtesy of my parents who are both fantastic cooks and loved to experiment. Here is my rendition of a South Indian street food favorite called Chicken Dosa (Indian Crepes stuffed with chicken filling) I hope you enjoy preparing this classic dish as much as I enjoyed creating it for my SCAD Illustration class!
#scadatlanta #chicken #dosa #indian #streetfood #scad
Three recipes in one! First make the Mexican adobo, then the roasted tomatillo salsa. Combine with some pork to make delicious Pork Chile Verde. This recipe was inspired by the many versions of this incredible dish that we had during a winter trip to beautiful Colorado.
Tapioca pearls are my favorite savory Indian breakfast. They are extremely delicious and healthy and combined with the nuts they become a rich breakfast. I love the spongy chewy texture which is unparalleled to any other food!! And it can be easily made vegan if ghee is substituted with oil!