Coconut jackfruit ice cream sandwich. Doesn’t it look dreamy? (at Pok Pok NY)
Lotus flower bites, khao choi, sweet and salty coconut milk with coconut crisps, pandan wrapped, deep fried chicken
A mixed appetizer plate at The Local
Skhumvit 23, Bangkok, Thailand
Sweet and savory crispy crepes with sticky marshmallows merengue and coconut / extruded duck egg yolks or hotdogs and chili sauce
Kanom Buang Thai
Suan Plu, Bangkok, Thailand
Kanom Krok is a rice and coconut pancake. It cooks in a concave griddle where the bottom crisps up and the middle stays soft and gooey. This is a pancake of textural gradient… and it is delicious! Rice and coconut simiplicity!
South Silom, Bangkok, Thailand
The comforting chicken Khao Soi — a coconut curry (chili paste, turmeric and lemongrass) with crispy wonton noodles
The broth is a balanced taste (sour, sweet, and umami) with a kick. But the kick is pleasant…
Sukhumvit 38, Bangkok, Thailand
The famous avial — Vegetables fried with curry leaves and mustard seeds, braised in a deeply satisfying tart yogurt and sweet freshly grated coconut
One of the most iconic dishes of the Indian South… Avial, i will miss you!
Here is a paper dosa! It’s the equivalent of only eating the crust of a loaf of bread… Dosa batter is poured on the griddled, flattened, and allowed to cook a little bit. Then the excess is scraped of gently with a spatula and the dosa is allowed to further crisp!
South Indian cooking generates a lot of deep flavors with use of strong spices and long cooking times, which is different from tropical cooking that I’m used to eating from North and South America as well as the Caribbean.
A fish masala served with lemon coconut rice and a rice paratha.
The fish was a white snapper. It was simmered in young coconut, kokam, mustard seeds, curry leaves, garlic, onions, and red chili powder. Truly delicious.
At Fort Kochi, Kerala, India
Coconut trees and rice patches from the train to Ernakulam, Kerala from Mangalore, Karnataka
A warm welcome from the flavors of the south!
Fried bombil with a rawa batter served with a coconut coriander chutney
Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck.
Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness.
Bombil makes it to the top of my India list for sure!
Slightly fermented coconut drink — homemade over 24 hours. Sweet, healthy and refreshing! It has a slight creaminess on the tongue. This is referred to as coconut kefir by some to highlight the value of it’s prebiotic nature.
Tastings in Kolhapur, MH, India! What a great, small city. The ease with which you can navigate the city is refreshing after Mumbai! Hah!