Chilly Basil Kulfi and FAQs on why I blog

Numerous people have been asking me why I blog on food. Some have been asking, some judging and suggesting. ‘Not just food, I also blog on travel’ I plead, unsure of how many hear. Bet I share this plight with a lot of my fellow bloggers. Usually any blogger’s’about’ section has answers to most of these questions. Everyone has their reasons. I just thought of listing out some FAQs for the benefit of future questioners as well as my fellow food bloggers who may be questionees.


Why blog only on food?
Because a blog,like a book, needs a theme and some focus. Again, its also travel and banter.

Obsessed foodie?
No more or no less than an average person. I just choose to share it with a wider audience and on a different platform. Also, I don’t just eat, I also cook.


If I were, I would be sharing my page a lot more often and not be hiding it from my personal wall. A lot of my fellow blogger friends are famous; their popularity has been a byproduct of their quality and talent, I am proud of them and they know it. But I am merely sharing and documenting, so stop judging.

How do I find the time to blog?

I don’t, I take time out though; it’s a hobby, not a job someone pays me for. Compared to watching tv, I find it slightly more productive.

How do I feel so comfortable sharing personal stories for the world to read?
Why would anyone want to read if its not a true story one could relate to?

Lastly, I come across loads of non-bloggers saying ‘we are tired of food blogs, these days everyone has one’. Well, we are also tired of this statement. Here are a few options for those who feel this way; 1) Get a life 2) start a blog yourself 3) If you are too lazy to write and only want to read, surprise surprise! You can also read technology blogs, photography blogs, fashion blogs, humour blogs!

All that said, I think I will not waste a post without sharing a recipe since this is a ‘food blog’ afterall. So here is a recipe for an easy and hatke summertime dessert we can all make at home, even if we do not have kulfi moulds. In fact, we have almost stopped having store-bought ice-cream this summer since we realised how convenient it is to simply make your own. We started with the standard elaichi flavored ones, moved on to using nolen gur, chopped walnuts, vanilla and similar flavorings. An adventurous one has been this spicy version. For kulfis, we use milk from the tetrapack because its usually much thicker than the regular ones.


  • Milk: 6-7 cups
  • Condensed milk: 2-3 tbsp
  • Milk powder: 3 tbsp
  • Fresh Basil leaves: 3-4 nos
  • Dry red chilly: 1 no. (deseeded) or green chilly for a different flavour
  • Nolen gur: for garnish (optional)
  • Paprika powder: for garnish


  • Heat milk in a sauce pan, add condensed milk, milk powder and basil leaves and simmer for 5-10 mins.
  • Add the dried red chilly and turn off the heat.
  • Once cooled to room temperature, grate some nolen gur (I always have some stashed in the fridge but clearly its not seasonal and hence, highly optional)
  • Fill into kulfi moulds (or in dessert bowls or cups)
  • Freeze for about 5-7 hours
  • Garnish with paprika powder and enjoy an entirely offbeat flavour.

Chilly Basil Kulfi


Game night bites – Jam and sour cream canapes

Since the game nights have been starting so late, sometimes almost around midnight thanks to the time zones, my best bet is something I do not have to cook. Canapes is one of those things you can manage with an assembly line approach. All you need to take care is putting some complimentary flavours together. For this particular one I have been using ‘water biscuits’ I picked from the famous old Bakery in New Market called Nahoum’s. I have no idea why they call it water biscuits, although I have a feeling it may have something to do with holy water, in which case it may be something they use to serve as holy wafer in Churches (although I could be wrong). By constitution, they are very basic baked salted roundels comprising flour and hydrogenated vegetable oil as the ingredient list says, something like baked papri.



  • Water biscuits (from Nahoum’s) – one could use crackers or slightly bigger croutons instead
  • Sour cream
  • Jam (I alternate between bitter orange marmalade or apricot preserve)
  • Fresh basil leaves
  • Fresh rosemary (optional)


Top the biscuits with the cream, dot with jam, garnish with the leaves, carry to your TV room and enjoy the match.


Celebrate game night bites with KFB!

game night bites