This little recipe is dedicated to my young friends who live away from home, and like simple homecooked food which doesnt take too long to make. Boil half a doz potatoes, peel and quarter them. Heat a little oil, and fry a paste of green chillies with a spoonful of khus khus. Add the potatoes. Add a little haldi, a spoonful of Kashmiri Mirch Powder (gives a nice color and flavour without making the curry too hot), salt to taste. Fry well and garnish with dhania leaves. Goes well with dhal, and actually with anything else!

“The time has come,” the Walrus said, “To talk of many things: Of shoes–and ships–and sealing-wax– Of cabbages–and kings– And why the sea is boiling hot– And whether pigs have wings.”

Poetry and Food, the 2 most glorious facets of life. Recipes handed down from generation to generation. Poetry down the ages. And when literature combines with food, its a feast for the soul.

Thats what this blog is all about – Food, books, prose and verse. And travel and people. And dogs, of course.