I’ve been meaning to share this recipe for over a year now. It’s one of those dishes that quietly stayed in rotation in my kitchen—dependable, satisfying, and tied to a very specific memory of working in the Wall Street area of New York City. NOTE: [continue reading]
After posting my Curry Baigan and Aloo and Curry Baigan and Aloo with Shrimp many of you mentioned that Curry Baigan with Eddoes was a favorite as well — and that I should try it. Well, today I did… and I have to say, it [continue reading]
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 he went to take care [continue reading]
Bake and shark at Maracas Beach is one of those experiences that stays with you — the salt air, the sound of the waves, and the ritual of dressing your bake exactly the way you like it. But for those who don’t eat fish or [continue reading]
This spicy pickled red onion is a personal recipe I make in small batches when I want something bright, hot, and sharp to cut through a meal. It’s quick, fresh, and purposeful. There’s no fermentation here and no long shelf life. This is a short-term [continue reading]
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 have always soothed me. That relationship with spice — the [continue reading]
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 baigan and aloo was one [continue reading]
Chapati has always fascinated me because it proves one simple truth: roti is not just food — it’s memory, comfort, and survival. Across the world, this humble flatbread shows up on everyday tables, shaped by culture, climate, and necessity. Yet at its core, chapati remains [continue reading]
This Curry Short Ribs with Zucchini brings together melt-in-your-mouth short ribs, tender zucchini, and a fragrant Trinidad-style curry base. It’s hearty enough for Sunday lunch, yet simple enough for a weekday dinner—the kind of dish that feels both comforting and familiar. The zucchini softens and [continue reading]
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 errands, cleaning, and last-minute preparations. [continue reading]
Hi! Born and raised in Trinidad and now living in New York, I’m passionate about preserving the traditional recipes that shaped my childhood while blending the rich flavors of the Caribbean into global favorites.