I met Meghana at one of the pop up festivals in Dallas. She and Kim, her business partner and co-founder of Spice Madam, were two bright and cheery people that you couldn’t miss at the festival. On the pretext of being a food blogger and photographer, and potentially interested in their spice boxes I took Meghana’s number. Honestly, I just wanted to be friends with her.
Meghana is one of those people, whose energy and spirit is contagious. Kim shares that same energy and the two make excellent business partners. When we met for coffee afterwords Meghana told me more about Spice Madam and I was intrigued by the concept.
Founded in December 2013, Spice Madam is a global lifestyle brand that brings friends and family together through food. Every month, Spice Madam subscribers explore, discover & experience a different culture through each box. The Spice Madams, as Meghana and Kim are known, create subscription boxes filled with global spices and recipes, music playlists and fun cultural facts. A shopping list & meal plan is included to save time for busy lives and the authentic recipes are researched and tested to ensure that every customer can make them in their home kitchens. I can attest to their recipes- I shot the recipes for their Senegal subscription box and each dish was something I would want to make at home.
Madeleines are a classic french butter cake/cookie. This recipe yields light and wonderful madeleines that have a hint of orange blossom in them. Super easy to whip up and a reliable crowd-pleaser!
I have always wanted to make madeleines but since I did not have a madeleine pan I never attempted them. I have posted my mom’s english madeleine recipe on the blog, and while I love that recipe, english madeleines differ from their french counterpart. Both absolutely delicious but in different respects.
I finally invested in a madeleine pan and had been waiting to try a recipe for these. I knew as my first try I wanted to make the classic version, and keep the more complicated and fancier sounding madeleines for later. I had recently bought orange blossom water from amazon for another recipe, and never got around to making the recipe I bought the water for. From reviews of the madeleine recipes I had read online, I knew I had found the perfect way to use the orange blossom water lying in my cupboard.
Summer is officially here and even though summer comes with many sweaty woes, but as my fellow blogger Gayatri pointed out summer does come with its biggest perks- stone fruits! Mangoes, plums, lychees, cherries, peaches and the like. Which invariably means- pies, cobblers, jams and of course ice cream!
In my last post I mentioned about our trip to the indian store. Besides getting fenugreek leaves, I also brought home some lychees.
I took some time to like lychees. Probably because they require a lot of effort to eat. Peeling the skin and then spitting out the seed. As kids, our summer vacations were always at my grandparents house in Jalandhar, Punjab. My cousin sister would also spend her summer there with us. She and I have a ten year age difference and I looked up to her as a big sister, which meant I would imitate her habits quite a bit. If she ate musk melon, cut in half like a bowl, that’s how I started eating it. She is also the reason why I started eating lychees. She loves them and my grandfather would stock the fridge with lots of lychees during season. So when she got some for herself, she would share with me and even though I found it a lot of effort I slowly started eating and then eventually liking them.