I lived in Pakistan throughout my early life. Most of our cuisine consisted of masala curries which we call Salan, pilaaf (rice cooked in different broths) and sweets ( meethai). Salads were always a side, a small side and soups were not common. The only soup I knew as a child was chicken corn soup. It never occurred to me that other cuisines could have soups as well. My first taste of cream of mushroom was from a can and I hated it. It was thick, salty and bland at the same time. The second time I had it was in the form of cream of mushroom risotto by a very good cook. This convinced me to try it again in different places. I tried cream of mushroom, cream of broccoli (bread bowl soup), cream of corn etc.Now it is one my favourite hearty gf lunch staple. My cream of mushroom is the healthier version of whats out there. Sauté 2 cups of mushroom in a Wok as the mushrooms need surface area so they can brown in a table spoon of butter. Broil 1 cup of mushroom in the oven with a tb
I cook with intuition and I am trying very hard to cook with consistency, may it be following recipes or keeping the ones that work. Food has always been a way for me to connect with people. I grew up knowing how blessed I was to have good food on our table. I travelled and tried different cuisines and watched travelling/food shows with intrigue. I started cooking when I was a university student. I am a teacher by profession now and I think I bring that into my cooking, hence the blog.