Ishrat Aunties Chicken Korma … simple finger licking good curry

Chicken korma 2Proust had his madeleines, I am devastated by the smell of onions frying in butter!

Chicken Korma … simple, flavourful and just the kind of thing I’ve missed sharing here for a bit. It’s been some time since I blogged a curry on PAB. Feels like a wonderful new beginning. My sis in Houston shared the recipe with me a few years ago. It comes from an old family friend’s repertoire. Everyone who digs into it requests her for the recipe, as my sis did too. We’ve shared it,  swapped it, minimally adapted it to suit our palette.

Like all cooking, use this as a springboard. Make it just as is and enjoy it. Then play around and customise it if you like. Kormas are gently spiced and slightly rich. With roots in the Mughlai cuisine, this meat based curry dish often has yogurt, maybe a seed and nut paste, and a few gentle spices. Oh yes some red chili too.

The yogurt is traditionally slow cooked so that it doesn’t curdle. It acts as a tenderiser as well as contributing to a nice thick slightly piquant gravy. The colour of the curry comes from the fried red onions … the star of the show IMHO. They lift this korma to new delicious levels, giving it a rich colour and moorish flavour.

Another tip that the aunt uses is to sift the coriander powder instead of just throwing it in. Maybe it lightens the powder for better distribution or something. I also like that the recipe uses staple pantry ingredients. Try this very simple traditional Chicken Korma, mopping it up with some yeasted whole wheat rotis/flatbread or over basmati rice. If parathas are your calling, go right ahead!

You could also try a similar korma with lamb. The cooking time will wary of course but the basic recipe will be quite the same. For lamb, you could consider marinating the mutton in yogurt paste for a few hours, then cooking on dum/simmer until done. Kormas like these are integral parts on Lucknowi cuisine, the city of my mothers birth. Kebabs, curries, kormas, biryanis all form part of their rich Awadhi cuisine.

This particular one is as simple as it gets. It’s one I make often. Today I made a Chicken Ishtoo, Al-Jawahar style {an eatery in Old Delhi} from a recipe on Sangeeta’s blog. That turned out finger licking good too. So many curries, so little time, but will share that one day soon!

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Recipe: Ishrat Aunties Chicken Korma

Summary: Almost every Indian household has there own recipe, and this chicken korma / curry recipe comes from my mother’s childhood friend from Meerut. It’s simple, uses staple pantry ingredients…and leaves you wanting for more!

Prep Time: 10 minutes
Total Time: 1 hour Ingredients:

  • 800gm chicken on the bone, cut into pieces
  • 1/3 cup ghee {or oil}
  • 3 onions, finely sliced {about 200gms}
  • 5-6 choti elaichi / green cardamom {slightly crushed}
  • 5-6 long / whole cloves
  • 1 1/2 tbsp ginger paste
  • 1 1/2 tbsp garlic paste
  • 200g yogurt, whipped
  • 4 tsp coriander powder, sifted
  • 1 1/2 tsp red chili powder
  • Salt to taste

Method:

  1. Heat ghee / oil in a wok and fry the onions in it till golden brown. {Take care not to let the onions turn too dark, else the korma will be slightly bitter}.  Drain the onions from the oil and cool. Then grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.
  2. In the same wok with the remaining oil, add the choti elaichi / green cardamoms and long / cloves and saute till they smell fragrant, 1-2 minutes. {Add a little more oil if required}
  3. Now add the chicken pieces and roast on high heat till nicely seared and golden. Remove from oil and reserve in bowl.
  4. To the hot oil add the sifted coriander powder, the red chili powder, the ginger and garlic paste and mix well so that it all comes together, 1-2 minutes. Now add the chicken back to the wok and give it a good stir for 2-3 minutes.
  5. Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured. Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with whole wheat rotis, parathas or basmati rice.

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Baking | Wholemeal Crackers with Baba Ghanouj & Muhammara … dips of delight!

“If it came from a plant, eat it; if it was made in a plant, don’t. ”
Michael Pollan

Wholemeal Crackers with Baba Ghanouj & Muhammara … certainly music to the ears and fun to make. The dips were finger licking good. The crackers turned out crisper than expected, a crackling good bite to them and quite low on fat. I was thinking nachos but though far from them, the crackers paired quite nicely with the dips!

I was fortunate to win Ritu Dalmia’s new cookbook “Diva Green: A Vegetarian Cookbook” from a giveaway @ Health Food Desi Videshi! Fortunate because the first winner failed to respond, and I was the ‘happily giddy’ or ‘giddily happy’ second in line. Sometimes it’s good to be second! The book’s a winner!

I LOVE everything about it, not least that it is a vegetarian cookbook. Ritu Dalmia has penned a beautiful culinary journey here. The recipes, the narrative, the connect, the eye catching photography by Anshika Varma, the variety and the innovation all grab your attention.

The book followed me everywhere for the first 3 days. Never tired of reading and rereading the food emotional connects. I wanted to try almost everything from it. Vegetarian cookbooks are never easy. This one is a labour of love with a light, breezy feel to it. Ritu Dalmia’s enthusiasm and energy are quite infectious.

Since I’m on an ‘eggplant’ discovery these days, got an eggplant roasting early in the morning. That Jordanian Baba Ghanouj was calling my name. I stuck some garlic cloves into the eggplant before roasting it. Learnt that from my mother in this delicious ‘Baingan ka Bharta‘ that she makes. I kept my fingers crossed that the kids would dig into the dip.

Alongside I had bell peppers roasting in the Air Fryer. It roasts them beautifully! They were headed for another dip, the Muhammara. That was inspired by a yummy bowl we had at a friends place recently. Reminded me of a batch I had made ages ago. Wonder why it took me so long to make some again? Muhammara is absolutely delicious!

Soon I had bowls of Baba Ghanouj & Muhammara on either side. Time for crackers and I randomly threw in anything wholemeal. Wasn’t too sure the kids would like them as they were on the slightly harder side than the ones I normally make.Into the house and straight into the kitchen, the ‘famished as usual daughter‘ announced she liked the ‘green one‘ a lot. From someone who won’t touch eggplant with a bargepole that was tall praise indeed! She didn’t need to know what went into it, at least not for now!

The son loved the Muhammara as expected as I added a dash of smoked sweet paprika. He LOVES the flavour. He enjoyed the Baba Ghanouj as well. Both of them loved the crackers too, and asked for seconds. That was a sweet surprise.

You could always make some of these – Olive Oil Crackers {my favourite}, Rye Cheddar Cracker & Pizza Dough Crisps, Seedy Crackers, Garlic & Herb Wholewheat Crackers

[print_this]Recipe: Baba Ghanoush

Summary: Healthy, earthy and smoky, this version of a Jordanian Baba Ghanouj is worth making often. Adapted minimally from Diva Green by Ritu Dalmia.

Prep Time: 15 minutes Total Time: 20 minutes Ingredients:

  • 1 medium round eggplant
  • 5-6 cloves garlic
  • 1-2 green chilies, finely chopped
  • 1 small tomato, finely chopped
  • 1/2 tsp minced garlic
  • 1 tbsp chopped walnuts
  • small bunch fresh mint, leaves whole
  • small bunch fresh coriander, finely chopped
  • 20ml extra virgin olive oil
  • Salt to season
  • Juice of 1 lime
  • 1 tbsp pomegranate molasses

Method:

  1. Make 5-6 slits around the eggplant and push the garlic cloves into it. Roast the eggplant over an open flame until charred and soft.
  2. Leave covered ina bowl until warm enough to handle, and gently remove the charred skin. Chop the flesh to a rough puree.
  3. Place in a large bowl and stir in the remainign ingredients.
  4. Adjust seasoning as required. Leave for about 30 minutes for the flavours to mature.
  5. Serve with crackers, flatbread, warm bread etc.

Recipe: Muhammara

Summary: A rustic deep earthy red, the Muhammara is beautifully flavoured. The roasted bell peppers, walnuts and pom molasses make for a great pairing. Recipe adapted minimally from Epicurious.  

Prep Time: 5 minutes Total Time: 10 minutes Ingredients:

  • 2 roasted red peppers, peeled
  • 2 slices fresh brown bread
  • 25g walnuts, toasted lightly and chopped fine
  • 2 to 4 garlic cloves, minced
  • Juice of 1/2 lime {adjust to taste}
  • 2 teaspoons pomegranate molasses*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 30ml extra-virgin olive oil {reserve 1 tsp}
  • 1/4 tsp smoked sweet paprika

Method:

  1. Place the bread in bowl of food processor and process until you can fine breadcrumbs.
  2. Add all remaining ingredients except olive oil and blend to a smooth puree.
  3. With the motor running on slow,  pour in the olive oil to blend. Taste and adjust seasoning.
  4. Top with a tsp of olive oil into which 1/4 tsp of sweet smoked paprika has been stirred into.

Recipe: Cornmeal & Wholewheat Crackers

Summary: Crisp, healthy and low fat, these are ideal crackers to be served with dip. Make ahead and store in an airtight box. Play with the flavours as you like.

Prep Time: 5 minutes Total Time: 30 minutes Ingredients:

  • 100g wholewheat flour {aata}
  • 200g cornmeal {makki ki aata}
  • 25g clarified butter
  • 1 tsp roasted red chili flakes
  • 2 tsp dried Italian herbs
  • 1 tsp salt
  • Water as required

Method: 

  1. In the bowl of food processor, place all ingredients except water. Blend to mix. Add just enough water to make a firm dough. Knead until smooth and wrap in cling wrap. Rest for 30 minutes.
  2. Preheat the oven to 170C.
  3. Divide dough into 4 and roll out as thin as possible between 2 sheets of parchment paper.
  4. Transfer to cookie sheet and bake for about 25 minutes until lightly coloured and firm to touch and crisp. {I use the lower element only}. Be careful the top doesn’t get over browned/burnt.
  5. Cool completely on baking rack, then break into shards. 

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Baking | Whole Wheat Walnut Garlic Cheddar Fougasse … and a focaccia too #comfortfood #vegetarian #bread

“Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!”
James Beard

Whole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. Nothing! And this bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. I couldn’t ask for anything more in fresh bread, and fougasse is one of my all time favourites.

Googling for whole wheat focaccia took me to a NY Times feature by Martha Rose Shulman. Recipes for health as it was aptly marked, Shulman says of this bread “What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.”I couldn’t agree more. If you’ve visited my blog on and off, you might have noticed my love for the French Fougasse. I love the rustic appeal it offers and the fact that you can stuff it with pretty much whatever you like and the flavours call your name. Roasted bell peppers, gouda, fresh herbs, nuts etc. Leaf like in appearance, this flatbread is moorish!

The one on top is a  Millet & Whole Wheat Fougasse and below it the French Fougasse with Roasted Red Bell Pepper & Garlic, Walnut & Mozarella 

It was just the therapy I needed this Monday! The day began like a nightmare! Broken toilet flush 6am. Reversed the car to drop the kids to school and heard a massive THUD! 7am … The engine underplate had broken while wading through the ‘rivers of North India‘ the previous night. When it rains, it really pours; the city was flooded! Thankfully got the kids out of my way and to school, to come back home to find I had run out of cooking gas! {Yes we still have cylinders}. Decided to spring clean and walked straight into a sharp corner which narrowly missed my eye. Blood poured down the side of my face! Mr PAB was in Hong Kong … and I could have wept!

Bravely I did not! I decided to bake bread instead! What a good decision. Nothing like some yeasty dough to drown your sorrows into. It worked like magic. And the recipe came out amazingly good! I could visualize the bread loving younger teen take a deep happy breath as he entered home from school. “You’ve made bread!!”, he’d exclaim, stars in his eyes!

That is enough to mend a bad day! What I didn’t visualise was how much the dieting diva, carb cutting daughter would love it. I made half of the dough into fougasse and saved the rest for another day {it refrigerates well for a day or two}. With garlic flavouring the dough beautifully, and walnuts and cheddar making it divine, the bread was history as soon as the teens got home!

Recipes like this are seriously therapeutic. I forgot about the car, fixed the broken loo, got the gas going. Left the car for Mr PAB. He would come back and take over everything! I was born to bake, and I was loving it!! The smell of dough rising and bread baking is enough to make the soul happy! 

With the good verdict on the fougasse, I pulled the remaining dough out of the fridge the next day and patted a focaccia into shape. That came out yummy too. Got stuffed with everything I had on hand, ending up as sandwich for dinner.

[print_this]Recipe: Whole Wheat Walnut Garlic Cheddar Fougasse

Summary: Whole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. The bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. Couldn’t ask for anything more in fresh bread. Fougasse is one of my all time favourites. Yield: 1 large or 2 smaller fougasses or focaccia, about 12 generous servings. Minimally adapted from NY Times

Prep Time: 15 minutes
Total Time: 60 minutes {plus rising time}
Ingredients:

  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 340ml lukewarm water
  • 2 tbsp extra virgin olive oil
  • 350g  whole wheat flour
  • 100g all-purpose flour
  • 5 cloves garlic, minced
  • 15g salt
  • Filling
  • 100g walnuts, coarsely chopped
  • 100g cheddar, diced into small cubes
  • Topping
  • 1 tablespoon extra virgin olive oil if making focaccia (optional)
  • fresh herbs
  • sea salt for sprinkling over top

Method: 

  1. In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, minced garlic, whole wheat flour, all-purpose and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
  2. {Thermomix:  Place all dough ingredients in bowl of TM and process at Speed 6 for 10 seconds. Then knead at interval speed for 3 minutes}
  3. If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic. Shape into a ball.
  4. Oil a large bowl with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
  5. Punch down the dough. Divide the dough into two equal pieces for smaller breads. You can also make 1 large fougasse or focaccia.
  6. Roll one half out to about an 12″ oval, spread half the walnuts and cheddar. Fold over the dough 2-3 times on itself to incorporate the stuffing.
  7. Shape each back into a flattish ball, then fold the bottom third up, & top third down to make an oblong.
  8. Roll into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts, leaf like. {Repeat with other half, else make focaccia with it}
  9. Place on parchment lined baking sheets. Cover with cling wrap & leave to double for 35-40 minutes while you preheat the oven.
  10. Preheat the oven to 220C, brush the loaves with olive oil, sprinkle over sea salt and fresh herbs.
  11. Bake for approximately 25-30 minutes till golden brown. Brush with more olive oil as they come out of the oven. Cool on racks. Serve warm {that’s how we love it} or at room temperature.

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No Bake/Frozen | Peach Mango Low Fat Ice Cream … just right for summer #stonefruitlove

“Ice cream is happiness condensed.”
Jessie Lane Adams

Peach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!It was one of those days where a creamy ice cream craving was developing. It began with the trappings of  a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!

With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set  to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. I froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and  hopefully onto the blog too!

You can find a variety of  Stone Fruit Recipes on PAB.
Do you have a favourite stone fruit recipe? I’d love to know!

[print_this]Recipe: Peach Mango Low Fat Ice Cream 

Summary: A refreshing and delicately flavoured low-fat frozen treat. The addition of almond extract gives this Peach Mango Low Fat Ice Cream a special flavour. This is a nice way to preserve excess fruit of summer for later use.

Prep Time: 5 minutes
Total Time: 15 minutes plus freezing time
Ingredients:

  • 5 peaches, peeled, stoned, diced
  • 2 mangoes, peeled, stoned, diced
  • 200ml low-fat cream, chilled
  • 200g hung yogurt {thick}, chilled
  • 200g castor sugar
  • Juice of 1 lime
  • 1 tbsp vodka
  • few drops almond extract

Method:

  1. This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
  2. Place chopped fruit in a bowl and freeze overnight.
  3. Place cream, yogurt, frozen fruit, vodka, almond extract, lime juice and sugar in bowl of TM. Process for 1 minute at Speed 10 till thick and smooth. Taste and just sugar if required. Process further, scraping sides with TM spatula, until well blended.
  4. Serve immediately or place in freezer safe bowl or pipe into popsicle molds in freezer.

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Tom Alter & Anandini Himalaya Tea … when poetry & tea created magic in Lutyens Delhi

ime for you and time for me, and time yet for a hundred indecisions,
And for a hundred visions and revisions, before the taking of a toast and tea.”
T.S. Eliot

It was when ‘Tea & Poetry’ created magic. In the heart of Lutyens Delhi with Tom Alter and Anamika Singhs Anindini Himalaya Tea, monsoon winds, the 20th floor at Le Meridien, good folk, music too, life was good! So many shades of the uber talented actor, poet, writer Tom Alter and tea, so many!! The event ‘Reflections’ is part of the New Perspective event series, an initiative by the Le Meridien, New Delhi.

Tea was the call and the day couldn’t have begun any better. With Delhi now blessed with the monsoon winds and thundershowers at the blink of an eye, Anandini added deeply to the romance.

The romance that spells Delhi in the rains …  the smell of wet earth, dark skies, pregnant clouds that threaten to burst,  sudden downpours that catch you unaware, birds taking shelter on ledges … and of course that hot cup of tea! Traditionally chai, but TEA at Anindini created by the effervescent Anamika, tea taster and sommelier.If you thought it couldn’t get any better, hang on! It certainly did. Thespian actor and poet, Tom Alter, a name we grew up with, who played many a ‘sahib’ in Indian films and Indian freedom fighter Maulana Azad too, blended some evocative poetry with Anindini Himalaya Tea. His deep rich timeless voice made for perfect pairing, the man himself a charmer to boot!

Born and brought up in India, this son of American missionaries can easily pass off as a local. A brilliant command over urdu and english, the charming Tom held us in rapt attention. Such a beautiful evening. From TS Elliot to Ghalib, from the Beatles and Frank Sinatra to old Rajesh Khanna numbers, the man had us captivated. Absolute pleasure! And to add to the charm, there was Anindini in many different avatars.

“Tea for two or two for tea, me for you or you for me … ” the narrative engaged us as the tea delighted. Tom divided the day into seven sessionss with a special tea blend for each.  From the luxurious morning cup that gently awakens you to the second that relieves you of your sorrows, to the most needed post lunch afternoon digestive, tea came in many flavours …  Rosehip & Chamomile, Rhododendron & Himalayan Tulsi, Rose Petals and Mint, Fire Flame Blush and Mint, Pomegranate Flowers and Himalayan Tulsi.All natural, Anindini presents the finest tea delicately paired with herbs and flowers from the Himalayas. Romantic, intriguing and refreshing. I loved the first serving of tea in tall flutes of cold mint and rose tea. Such a pretty sight to greet you, perfect for the early monsoon evening that we walked in on.

Tiny shots of brewed tea followed. You could pick out the slight undertones. We gleefully matched them with the fine print on the pretty containers, all colour coded! Tom Alters deep voice teased, mesmerised, cajoled, questioned the crowd. He held our rapt attention. Every now and then an applause would loudly break out, the gathering so appreciative of his immense talent, an encore heard every now and then!

He ended with tales of his childhood. His eyes gleamed with delight while recalling the memories of  his mum’s fresh cinnamon buns on cold winter days when he returned from school. Those warm buns served with tea were the best thing ever. I knew just what he was talking about. These quick Cinnamon Buns are a favourite in our home too …

Couldn’t have asked for a better celebration for this not so humble anymore cuppa. Anindini attempts to redefine the humble chai. Tea that adorns a new garb. Tea, herb & flower blends tease the palette, surprise you with the pairing. Behind the venture, a passionate lady. Anindini Himalaya Tea reflects the depth and beauty that Anamika personifies. She is warm, affectionate, passionate, humble and dedicated. Her passion is what Anindini is about. Try a cuppa and you will see what I mean!

Thank you Le Meridien for hosting this beautiful evening and for taking the wonderful initiative. ‘Reflections‘, a perfect blend of tea and poetry, made for a great beginning! Thank you Anamika for having us over. And of course, thank you Tom for making the evening magical!

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Site review & Giveaway | LimeRoad … a fun and exciting way to discover, share and shop #limeroad

“You can take for granted that people know more or less what a street, a shop, a beach, a sky, an oak tree look like. Tell them what makes this one different.”
Neil Gaiman

I was fortunate enough to discover Lime Road after they reached out to me and asked me if I’d like to do a joint promotion for them. Wasn’t really sure what they were all about, so I gingerly stepped into their space. Whoa…what greeted me was fresh, colourful and imaginative things. I stayed beyond my time, enjoying the little touches of excellence that adorned each product, making them so special and interesting.

LimeRoad is a fun and exciting way to discover, share and shop. A social-commerce platform targeted at the intelligent woman of today, it has an incredible width of carefully selected retailers, enabling customers to discover the best of lifestyle products across categories like apparel, accessories, home and non-perishable food.

This is not a run of the mill e-commerce site. One stop over and you are hooked. I stayed there for a good 3 hours when I first discovered it. What hits you is the vibrancy, the extensive yet handpicked collections, endless opportunities to mix and match.

What I absolutely loved about it is the scrapbook feature. You can mix and match different collections, build your wardrobe, pull stuff together on one page and get a feel of how it’ll look.You can see I had an absolute blast. I loved the home section loads, but then I tripped along and began window shopping! Such fun. I created scrapbooks  Many of them. Found things that spell me, colours that call my name and accessories that I would love to own. Here are a couple of my scrapbooks…

The fun thing is that you can mix and match anything and everything here. And then theres the ‘virtual magazine’. I thought that’s just so cool. I leafed through it for ages, taking in page after page. And if you fancy anything on a page, you have a link that takes you to the product. Novel! See the mugs below. So pretty!!

I was torn between kitchen, clothes, accessories and footwear! Like for instance this summer brunch outfit with accessories I pulled together. Just right for the hot Indian summer … cottons, eternally classic white and blue and a beautiful filigree handpiece. I loved the bag and sandals too.


In their words … “We believe that women want variety and are ready to put in effort to make their styles unique. That is where we think scrapbooks appeal to them. It gives them an opportunity to try out various product combinations and then share it with their friends. Almost like window shopping with friends”

I was also invited for a photoshoot for LimeRoad for their magazine. While this shot isn’t one I loved entirely, I did love the way they wrote about me. The team there was excellent. You can find me in their online magazine here …

Have you discovered LimeRoad as yet? Do stop by if you have a moment time on your hands … and enjoy the wonderful range they offer. Make a scrapbook. Come back and leave me a comment with a link to your scrapbook, and we’ll enter your for a giveaway. Limeroad will pick a winner of the most fun scrapbook and give you 1500 credits {equal to Rs 1500/-} to shop on the site. {The offer is open to residents of India only. You could also enter if you have an Indian postal address}

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