The strength of Canada lies in our diversity. Our harmony comes from knowing that there is commonality within this diversity.
Our first home in Canada was in the Mile End neighbourhood of Montréal. Back then it was far from being the gentrified hipster hangout that it is now. It had served as the stomping grounds for waves of immigrants, notably English Protestants, Irish Catholics, Jews, Greeks, Italians and Portuguese, long before we arrived. By the time we settled there, in the 70’s, it was already embedded with relics from its rich history.
Every Saturday morning, we took the 55 south to do our weekly shopping on The Main or boulevard Saint-Laurent as it is officially called or Saint Lawrence Boulevard as it was called back then among English-speaking Montrealers. My parents found the shops along this strip far less daunting than the pristine aisles of the large chain stores like Steinberg’s and Simpson’s. These smaller shops were more in line with what they had been accustomed to back home in India. Money was tight and if a little haggling could save a few quarters and pennies, it made all the difference. On Saturday mornings, the place was bustling, streaming with new and old immigrants alike. Everyone spoke with a different accent if not a different language, and although everything was new for us, we were strangely comforted by the diversity of it all. Continue reading “rye and tuna patties & a tale of two immigrants”
Toum is simply a garlic sauce that hails from the Middle East and consists of no more than garlic, lemon, oil and salt. It’s very similar to the Mediterranean region’s aioli and what is often referred to simply as garlic sauce here in North America. If you’ve had a bite to eat at a Lebanese restaurant, you’re sure to have had some!
Continue reading “toum, a middle eastern garlic sauce”
Today’s recipe is a not-so-typical smoothie recipe. All you need for this recipe are about half of a lime, some milk and any type of sweetener. How does this become a smoothie?
Continue reading “lime smoothie”
If you search “thirst quencher” in Google Images, you get a bunch of pics of processed sports drinks. If you look up their ingredients, you see that they are mostly water and sugar (a lot of sugar) and a few little nasty chemicals. Hmm… no thanks. And at that price, double no thanks. I can’t wrap my head around this.
Now google “benefits of green tea”. Pretty awesome, no?
How about googling “benefits of grapefruit”? Over the moon awesome.
Now put them together. This, you guys, is my go-to post-workout thirst quencher and it’s amazing.
Continue reading “grapefruit green tea thirst quencher”
Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco
My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).
Continue reading “gujarati toor dal (split pigeon pea soup)”
Happy New Year! 2017 has arrived! After all that cooking and baking and over-indulgence, are you craving some simple nourishment? Me too. And I’ve got the perfect recipe to take care of that!
Of all the soups that I have ever served to guests, this one shines as a favourite. Plus, it’s so simple to make. Not counting the spices, there are only 3 ingredients: split yellow pigeon peas, tomatoes and oranges. The result is a delicious soup balanced equally with just enough spice and just enough citrusy flavour.
Continue reading “citrusy split pigeon pea soup”