This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. Just perfect for tea-time snack or as dessert. More importantly it’s extremely easy to make and it’s super delicious.
Baked Tapioca Cake
Cape Gooseberry aka rasbhari chutney is very popular at home with parantha and dosas. The hint of ginger and panch phoran give it a sharpness that balances the sourness of rasbhari
Bolder than your average miso soup, this version, inspired by one made at the Brooklyn restaurant Ganso Yaki, achieves its rich flavor with a robust dashi and blend of both dark and mild miso. Consider using hatcho miso for the dark one—it's a dense, heartier style made strictly with soybeans (as opposed to both rice and soybeans).