Back in Trinidad, as a young girl, Saturdays with my dad unfolded in a way so familiar that I never questioned it — I simply moved within it. We would set out early, driving into the nearest town, Couva, where...
Estimated reading time: 7 minutes I am obsessed with spices, especially in chai. The blend of cardamom, cinnamon, cloves, and ginger is deeply addictive. The aromas that fill the air and the warmth that settles in with just one cup...
Weekends in my mother’s kitchen were never about rushing. A pot of curry would sit gently on the stove, filling the house with the smell of spices, while dhalpuri, dosti or paratha waited nearby to be torn and shared. Curry...
A Sunday Centered on Simplicity By the time Week 50 arrived, the holiday season was already stretching its arms across the house — suitcases half-packed, lists taped to the fridge, and little pockets of time disappearing in the name of...
Sunday Lunch Week 44 brings a comforting and unexpected meal: Mexican steak bowls made with ribeye, yellow rice, and black beans — a practical, delicious feast shaped by a busy morning and the ingredients already waiting in the kitchen. The...
Estimated reading time: 5 minutes This Sunday Lunch Week 41 of 2025 - had a quiet, peaceful rhythm—the kind that often comes with Diwali season. The air felt softer, and so did the food. I wanted to keep things simple...
Estimated reading time: 4 minutes This Trinidad Pumpkin with Shrimp (pumpkin talkarie with shrimp) recipe is my variation of the traditional pumpkin dish—pumpkin talkarie—we all know and love. I made this Pumpkin with Shrimp as part of our Sunday Lunch...
This rich, saucy Trinidad Curry Channa with Eggplant is one of those comforting dishes that feels like home. Filmed as part of Sunday Lunch Week 41(coming soon), this version is made from scratch using dried chickpeas soaked overnight and cooked...
A Glorious Last Cook Before Fall With fall arriving this week, the weather gave us one last glorious Sunday. I rolled the stove outside for what might be the final outdoor cook of the season and set my sights on...
A Taste of Tradition Fry Seim is one of those traditional vegan dishes we grew up eating for breakfast or dinner during the week—or on weekends—with sada roti or dosti roti. It’s simple, flavorful, and allows the natural taste of...
