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Growing up, my parents would always cut up fruit and de-shell nuts for us, as sort of a post-supper snack. My mother would carefully cut up chilled seasonal fruit and brew a pot of chrysanthemum tea. My father would use his own teeth to crack open salted peanuts and sunflower seeds for us, while frying up prawn crackers at the stove.
They're just simple cut fruit and nuts, but somehow they don't taste the same when I'm just preparing them by myself. That they are meticulous labors of love are what make them taste special.
*Completed for Rebecca Bradley's "Illustrating the Edible" course at MICA*
This recipe is close to my heart as it reminds me of my grandmother and her house! An old fashioned house in Kolkata with ample sunshine, big windows, high ceiling and red cement floors which would keep it cool even in the hottest summers. The biggest room being the kitchen my only memories of her are there. This illustration is illustrated with elements of that era- the red cement floor, the hand fans, the Bengali text and the general calmness of nostalgia which goes with this mild yet pleasantly spicy prawn recipe!
This prawn curry is perfect to share with family and friends. Inspired by Thai cusine, it is zesty and fresh with a creamy coconut undertone. Perfect 'feel good' food for a cold winter's night, or to add to an exotic summertime table.
This is an absolute favourite of mine - and I know of many kids and adults alike. Prawns are SO fun to draw with their amazing colour, beautiful shapes and lines. This piece was created as part of the Folio Friday project with the Finch and Foxglove Art Collective.
I spent several months travelling round S. India and just loved this flavour combination. Cochin is full of spice warehouses and the smell is delightful. Do try to source fresh curry leaves as it makes such a difference. The curry sauce could also be used with thinly sliced chicken breast.