Guys, I need to gush about the simplest comfort food I've been making at home lately -- it's so good! This easy, almost no-cook dish known as "curd rice" (yogurt rice) in South India. I don't know why I never tried it at home before, it makes for such a delicious and satisfying meal that requires very little effort. I first had yogurt rice, known as #thayirsaadam in Tamil (my 7th language, sort of, inherited by marriage), about three years ago at a South Indian restaurant in Hyderabad and on later trips through Tamil Nadu & Kerala. I remember liking it a lot each time but the dish was always featured towards the end of meals when I would already be too full, so it never stood out. I decided to make South Indian curd rice a few weeks ago while reading Padma Lakshmi's memoir "Love, Loss and What We Ate", where she beautifully recounts childhood memories of savoring this dish in at her grandparents' home in Madras, India. In the book @padmalakshmi described it as "a cool savory porridge of salted yogurt and rice" that is "spiced with crunchy fried mustard seeds". Her words made me hungry and curious to try it at home (it helped that @food52 also posted beautiful photos of it around the same time), and I'm so glad that I did. The homemade version is even better than what I had at restaurants before, and this is now one of my favorite quick meals. It helps that I always have curry leaves ( #srilankan cooking & kitchen rules 101: never run out of curry leaves!) and the other tempering spices on hand, but I would otherwise gladly make a trip to Jackson Heights or @kalustyans in #Manhattan to stock up on the essentials. I've been adding other things too -- sauteed zucchini, roasted beets, spiced chickpeas and even fried eggs on top. For the tempering, my preferred spices are curry leaves, mustard seeds, fenugreek seeds, cumin, asafoetida, dried red chillies and either cashews or peanuts for extra crunch. Try making it if you enjoy yogurt in savory recipes, I bet you'll love it. Those of you who eat this at home, what other ways can I make/eat it? With masala roasted potatoes? Pickles? Pomegranates? What's your favorite? Please tell me in the comments below! 🙏

Dinner tonight is Shakshuka (North African style eggs with vegetables) and a kidney bean salad with a Dijon vinaigrette. The last time we made Shakshuka we added two Serrano peppers, which made the dish very spicy. This time around we added four Kung-Pao chilies from our backyard garden. Turned out just right, with the sweetness of the tomatoes and red bell peppers balanced with heat from the chilies.

Banana Chocolate Rum Torte. #buono_mangia_ #tourismcharlottetown

Midday refresher @ Hewing Hotel Rooftop

Top 10 iconic places to eat in Chinatown, Manhattan. Scroll right in photos above

#perogies yes it’s the #ukrainian in me. Onions dill butter. Sorry no sour cream. No garlic sausage either. 😐 you make it work that’s how it’s done. #foodpics #foodporn #simplesupper #simpleingredients #simplelife #simplepleasures #happiness #hereandnow #eatingalone