I had so much fun doing this post last year that I thought I would do it again! I have to say, this year I didn’t cook quite as much as last year, but what I did cook, I ended up loving, plus I tried some new things along the way. So read on to see what I cooked for Christmas this year.
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For Episode 7 of Cocktails Under Quarantine, we’re traveling to India.
If you’re new to my series, each Friday during this time of social distancing I choose a different theme, and under that theme I create both a cocktail and a snack. So far my themes have involved cocktails from a certain country. I’ve been loving doing this so much, I probably won’t want to stop once isolation ends — I have so many more ideas! Here’s what we’ve done so far:
This week was an especially fun one – India. When I think of India, I have plenty of food options that come to mind, but a cocktail wasn’t immediately jumping to mind. That is, until I saw an episode of Bon Appetit on YouTube where the chefs make their favorite cocktail. One of the chefs, Priya, made a spiked shikanji, and it was such a unique drink that I could not wait to try it.
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I am so excited to share this recipe, but it needs a little background.
I lived in Australia for a few years, and when I was over there, I found and started following Australian food blogger/photographer Sneh Roy, aka Cook Republic. I started following her first because her food photos were breathtaking – but after following her for a while I also bought her cookbook and started making some of her recipes.
It wasn’t until after I moved back to the US, though, that I tried her vegan makhani curry sauce. A makhani curry sauce is basically ‘butter chicken’ sauce – but hers is a vegan version. This recipe is by far the best curry recipe I’ve ever made at home. Read on for my experience with this recipe.
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Oyster & Onion 