<div>Marrying into a Malayali Christian family in Bengaluru — for a girl from a traditional Kannadiga background from Davangere — can be a very unique experience. This is so for many reasons — starting with the cuisines, which are different in terms of both cooking practices and tastes. <br /><br />My love for baking was born after watching my mother-in-law, Dr Valsa George, in the kitchen. Although a doctor by profession, she happens to be a very passionate cook with a penchant for baking. Her specialities are dishes that are healthy and easy to make. Even though I was a vegetarian before marriage, I have turned into an ‘eggetarian’, thanks to the delicious cakes and buns that she bakes.<br /><br />My mother-in-law discovered baking as a hobby, which later became a passion during the time she spent in Central Africa. There she met Irene, a Dutch UN volunteer, who had travelled far and wide and had a collection of recipes gathered from all over the world. When my mother-in-law returned to India, Irene gifted her the recipe book, which is now amongst her most prized belongings.<br /><br />The book, which has undergone several rounds of hard binding, has pages that look like ancient scrolls. It contains over a 100 recipes, from chocolate chip cookies and a variety of pies to banana breads and an array of macaroons and éclairs. The book also has time-tested, simple yet effective secrets for a beginner and an expert baker. <br /><br />I very fondly remember the first time I tried my hand at baking. My husband and I had recently moved to the US from Bengaluru and within a month, we hosted our first weekend get together at home. I had the whole menu planned out, except for one tiny yet very important detail — the dessert. <br /><br />With only a day left to go for the actual event, I had no idea what to do so I immediately got in touch with my mother-in-law, who, within a matter of minutes, texted me the recipe of my favourite dish in her baking repertoire — an Australian delicacy called ‘Lamington’. <br /><br />The joy of smelling the tantalising aroma of a cake being baked combined with the excitement of opening the oven door for a first time baker has to be among the best feelings in the world. Quite simply put, the ‘Lamington’ was a smashing hit — the first and every other time I made it for both our friends and family. I recently discovered that this famous dessert had a little history associated with it. Apparently, way back in 1901, Frenchman Armand Galland, the official cook of Lord Lamington, a governor of Queensland in Australia, had a crisis similar to mine — unexpected guests and food to prepare at short notice. But when the guests tasted the dish, they were left begging for more, which again was quite similar to my experience. I do not encourage keeping good recipes a secret and so here goes it. I hope your attempts are met with overwhelming praise.<br /><br /><br />The author can be <br />reached at naomibasil0285@gmail.com</div>
<div>Marrying into a Malayali Christian family in Bengaluru — for a girl from a traditional Kannadiga background from Davangere — can be a very unique experience. This is so for many reasons — starting with the cuisines, which are different in terms of both cooking practices and tastes. <br /><br />My love for baking was born after watching my mother-in-law, Dr Valsa George, in the kitchen. Although a doctor by profession, she happens to be a very passionate cook with a penchant for baking. Her specialities are dishes that are healthy and easy to make. Even though I was a vegetarian before marriage, I have turned into an ‘eggetarian’, thanks to the delicious cakes and buns that she bakes.<br /><br />My mother-in-law discovered baking as a hobby, which later became a passion during the time she spent in Central Africa. There she met Irene, a Dutch UN volunteer, who had travelled far and wide and had a collection of recipes gathered from all over the world. When my mother-in-law returned to India, Irene gifted her the recipe book, which is now amongst her most prized belongings.<br /><br />The book, which has undergone several rounds of hard binding, has pages that look like ancient scrolls. It contains over a 100 recipes, from chocolate chip cookies and a variety of pies to banana breads and an array of macaroons and éclairs. The book also has time-tested, simple yet effective secrets for a beginner and an expert baker. <br /><br />I very fondly remember the first time I tried my hand at baking. My husband and I had recently moved to the US from Bengaluru and within a month, we hosted our first weekend get together at home. I had the whole menu planned out, except for one tiny yet very important detail — the dessert. <br /><br />With only a day left to go for the actual event, I had no idea what to do so I immediately got in touch with my mother-in-law, who, within a matter of minutes, texted me the recipe of my favourite dish in her baking repertoire — an Australian delicacy called ‘Lamington’. <br /><br />The joy of smelling the tantalising aroma of a cake being baked combined with the excitement of opening the oven door for a first time baker has to be among the best feelings in the world. Quite simply put, the ‘Lamington’ was a smashing hit — the first and every other time I made it for both our friends and family. I recently discovered that this famous dessert had a little history associated with it. Apparently, way back in 1901, Frenchman Armand Galland, the official cook of Lord Lamington, a governor of Queensland in Australia, had a crisis similar to mine — unexpected guests and food to prepare at short notice. But when the guests tasted the dish, they were left begging for more, which again was quite similar to my experience. I do not encourage keeping good recipes a secret and so here goes it. I hope your attempts are met with overwhelming praise.<br /><br /><br />The author can be <br />reached at naomibasil0285@gmail.com</div>
