You can see how I use it to create the Peacock Macarons (page 291), plus it goes perfectly with some cheese and Chorafali Crackers (page 391).
Our Diwali plate consisted of dried fruits and nuts, some savory snacks, and mithai, which is where my inspiration came from for this jam flavor. It reminds me of when guests would visit our home for Diwali to wish us Happy Diwali and enjoy plates full of flavor offered to them. I love pairing apricot with saffron, as it takes me right back to my childhood flavors of dried apricot and mithai-Indian desserts with saffron. The summer is when I start preparing for jams to give as presents during the holidays.Īpricot jam is really versatile-it can be eaten with toast and butter or as a savory component with good quality cheese and crackers. Jam making has been an integral part of my food journey and one that gives me limitless joy. I think about all the jams that I can make-some with herbs, some with dried florals, all to be taken to the next level. With her roots in India and her current home in the Bay Area, recipe developer Amisha Gurbani brings a modern flair to time-honored Indian dishes in her cookbook, “ Mumbai Modern.” She describes how making her children’s school lunches started her journey into jamming and the similarities between Indian and Mexican cuisine.Ĭome summer with all its gorgeous summer fruits, I squeal in excitement and become like a child in a candy store when I visit the farmers’ market! The best way to start my Sunday morning is observing all the different colors and textures of fruit, like the berries glistening in the sun or the pretty stone fruits that grab my attention immediately. When married to global cuisines, the results are like the head exploding emoji - flavorful, aromatic, and delicious. California cuisine and ingredients have been the source of inspiration for many chefs.
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