Izmir lokmasi. These are Turkish doughnuts, well fundamentally but they are better in some ways. The slow developing browning forma a thick but layered and fluffy crust. The inside is airy and light. The glaze is simple and full of flavor. Simple, well executed, to die for. #istanbul #food #izmir #dessert #doughnut #cronut #middleeast #churros #turkish #caramel (at Istanbul Buyukada) High-res

Izmir lokmasi. These are Turkish doughnuts, well fundamentally but they are better in some ways. The slow developing browning forma a thick but layered and fluffy crust. The inside is airy and light. The glaze is simple and full of flavor. Simple, well executed, to die for. #istanbul #food #izmir #dessert #doughnut #cronut #middleeast #churros #turkish #caramel (at Istanbul Buyukada)

Sticky forbidden black rice steeped in cardamom and coconut milk, sweet coconut sauce, mangoes, mint and lime zest. Alright, that’s officially the best thing I ate since the first time I had monk fish liver at Blue Hill a year ago. Let me know if you’d like the recipe! #stickyrice #thaifood #bangkok #forbidden #mango #mint #lime #coconut #tropical #farmtotablesomrwhereintheworld #dessert #god (at Pine Woods Park)
Some flavors and experiences really stick with you. Sticky rice with mangoes is one of them. It’s so soulful, an instant comfort food. I had sticky rice with mango about a year and a half ago in Bangkok. It was incredible. So was my rendition of it. 
Rice: 1 pint of black rice, 2 pints of coconut milk (carton), half can of coconut milk, 2 T granulated sugar, 1/4 t cardamom seeds (not pods), 1/2 t kosher salt
Sauce: 1/2 can coconut milk, 4 T gran sugar, 1 T lime juice, 1 t corn starch High-res

Sticky forbidden black rice steeped in cardamom and coconut milk, sweet coconut sauce, mangoes, mint and lime zest. Alright, that’s officially the best thing I ate since the first time I had monk fish liver at Blue Hill a year ago. Let me know if you’d like the recipe! #stickyrice #thaifood #bangkok #forbidden #mango #mint #lime #coconut #tropical #farmtotablesomrwhereintheworld #dessert #god (at Pine Woods Park)

Some flavors and experiences really stick with you. Sticky rice with mangoes is one of them. It’s so soulful, an instant comfort food. I had sticky rice with mango about a year and a half ago in Bangkok. It was incredible. So was my rendition of it. 

Rice: 1 pint of black rice, 2 pints of coconut milk (carton), half can of coconut milk, 2 T granulated sugar, 1/4 t cardamom seeds (not pods), 1/2 t kosher salt

Sauce: 1/2 can coconut milk, 4 T gran sugar, 1 T lime juice, 1 t corn starch

My father adores these things. It was a ritual for him for the longest time to solve the Cumhuriyet Sunday crossword puzzle, with a palmier, and a cup of tea on Kınalı Island in Istanbul.

Only years later did I come to enjoy the flaky layers of dough, the varying degrees of caramelization, the crunchiness, and the noise that just fills your head and stops everything else around you once you bite into them! 

Baker Street, Pondicherry, Tamil Nadu

tobacco, paan, street food tobacco, paan, street food

Paan! Who knew tobacco could do such things! 

Cured tobacco further flavored by rubbing in a plastic pocket with cardamom, cloves and areca nut; bound with katha; wrapped in betel leaves with fresh ground coconut; rested on ice prior to consumption; topped with mango and rose flavored sugar crystals. Wow! 

Here is the dictionary for some important components: 

  • Areca nut: A nut commonly consumed with tobacco and betel leaves.
  • Betel leaves: These have a peppery taste with mild camphory undertones that bring across a piny freshness. Together betel and areca nut act as a stimulant.
  • Katha: A paste extracted from a species of acacia tree with pleasantly pungent flavor. Looks a little like mud. 

Ok — I think I’ll be having one of these with or without my morning coffee every day now.