Selective Amnesia There was a point to this. But I forgot.

Foodblogging Bristol

I’ve discovered the joys of cooking, and rediscovered the joy of setting things on fire.

The one thing I make on a daily basis is soup. Here’s how.

Veggies: 5 of my 5-a-day food.

Preparing stock for soup. I go for the simple, “throw veggies in a pan and boil till mushy goo” approach to making stock.

Once the stock is ready (seasoned with salt, chilli powder and lemon rinds), I filter out the vegetable matter and get this. . This is both my basic soup and stock for further experiments.

Since I am the good baai from Madras, rice and vegetable kootu/sabzi

Also because I am good boy from Madras, Vegetable Biryani, in the making.

Over the next few weeks, I intend to explore the frontiers of Indian cuisine, and as my crowning achievement learn how to make Paneer Butter Masala.