“My favourite kind of Indian desserts are custards and creams. I can remember savouring silky smooth shrikhand and rich warm kheer during big holiday dinner. Possets give me the same type of feel. They are a citrus-flavoured (usually lemon) dessert that has a texture similar to pudding or pot de crème but without eggs…”

“Dirty chai is a chai with a shot of espresso, and it’s what kept me going through grad school. The combination of chai spices, milky black tea, and bitter coffee is stellar. You can make this semi-homemade if you’re short on time by using boxed brownie mix. I promise I won’t judge…”

“My mom has an intense green thumb, and her pride and joy is her night-blooming jasmine. Summer nights were spent sitting outside basking in the aroma of jasmine while eating freshly cut fruit from my dad. This tiramisu is an edible version of those memories, and it’s made with ladyfingers that are soaked in a delicate jasmine tea and layered with ripe strawberries and a velvety…”

“This tart-ified version of a carrot cake might not be an obvious classic, but it belongs in this chapter as a great foundational recipe for the tarts in our ‘Not Your Average Tarts’ chapter. The cream cheese glaze is what makes this one special – it’s designed to taste the same as a typical cream cheese frosting and to sit perfectly flat across the top of the tart…”

“Being a travelling monk in sixteenth-century Sicily couldn’t have been easy. During Lent, the season of austerity preceding Easter, monks were expected to hike on foot day after day for forty days, ministering to the faithful across the land. Although they were able to stop at monasteries for sustenance, eating meat was prohibited…”

As a child, and being one of the eldest grandchildren, I was lucky enough to enjoy leisurely breakfasts with my late nani (maternal grandmother) whenever I visited my grandparents’ home. For me, this was my time with my grandmother, sitting at the kitchen table and being served a portion of doi chira in an enamel bowl…