Every summer, like the roses, childhood returns. -Marty Rubin
The first time that I tasted falooda was during my first visit to India. I was nine and it was love at first sip.
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strawberry rose falooda
Author: annika
My name is Annika and conifères & feuillus is my personal food blog. In between recipes and photos, conifères & feuillus is also home to snippets of my life.
middle eastern grilled lamb kafta with tahini yogurt sauce & whole wheat pita bread
One of my son’s closest friends happens to be of Lebanese descent. The first time my son went over to his friend’s, he returned home and exclaimed rhetorically “Why can’t you make food like theirs?” I didn’t have much a choice; this one question set into motion the quest to add a few more recipes to our arsenal.
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mango lassi and two berry variations
I’m no expert on the matter, but from my visits to India I’d bet that the mango lassi is the most popular variation of India’s favorite yogurt drink during the summer months. I suppose this is in part due to it being mango season during this time. Lucky for us, here in Canada, we get a healthy supply of mangoes from mango producing countries throughout the world.
I’ve already shared my recipes for the standard salty lassi, as well as the sweet rose lassi. So it’s time for a mango lassi recipe today along with a few variations.
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little wonders, big celebrations: cinnamon layer cake
Our lives are made
In these small hours
These little wonders,
These twists & turns of fate
Time falls away,
But these small hours,
These small hours still remain– Rob Thomas
Life should not only be lived, it should be celebrated and nothing says “celebration” more than a gorgeous layer cake. 
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indian-spiced grilled chicken with cucumber raita
Grilling season is in full swing! Here is my simple and flavourful Indian grilled chicken recipe… the one everyone always asks for!
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rose lassi
If there be thorns, there shall be roses.
When we first made our journey from India to Canada, packed in our suitcases among our humble belongings was a small treasure trove of what always seemed to my younger self as magical potions and such. Having grown up in India, my parents were well versed in homemade ayurvedic remedies. We brought with us such things as eucalyptus (nilgiri) oil, sandalwood oil, churna and rose water to name a few.
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sprouting and growing fenugreek (methi) & a recipe for gujarati methi roti
Let food be thy medicine and medicine be thy food. -Hippocrates
Fenugreek, known as methi in Hindi, is an important flavouring ingredient in Indian cuisine. It’s used as a herb (fresh leaves), spice (seeds or dried leaves), and vegetable (sprouts). It has a very distinctive, slightly bitter taste (acquired if you ask me) and is best known for its therapeutic properties. I grew up hearing all about its medicinal and nutritional benefits and now, digging around on the internet, I see that my parents knew well. 
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thyme and lilac posset
And suddenly you know: It’s time to start something new and trust the magic of beginnings. ―Meister Eckhart
Unknown to me, at this time last year when my lilacs were in bloom, I was shooting some of the first photos that would appear here on this blog. This blog, as you may or may not know, is a labour of love for my children, a collection of recipes of the foods that grace our table, meant for them to use later on when they are old enough and on their own. Before I started this blog, I knew I wanted to put this collection together for them but I was hesitant about doing it in such a public manner.
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chaas, a gujarati salty lassi
The weather is warming up… it’s time to cool down with a healthy drink.
A lassi (pronounced luhs-ee) is simply a yogurt drink, sweet or salty, popular throughout India. The Gujarati version of a salty lassi is called chaas and is nothing more than a more diluted version of a salty lassi.
apple and parsnip cake
They’re pink, gorgeous, and probably the ultimate sign of spring. Whether they are cherry, crabapple or magnolia blossoms; streets, parks and gardens throughout the city transform, almost overnight, with these beauties. When all this is going on here in Montréal, it also means that we are still weeks away from the start of berry season and a seasonal snacking cake can look very much like an autumn cake (minus the spring blossom styling!). Lucky for us, we still have plenty of apples and parsnips from our last harvest.
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