Baklava Pistachio Sandwich Ice cream

The ice cream peddler in his Ottoman-esque costume of golden vest and red fez, teased the customers with the metal pole he used for stirring the Turkish ice cream. The ice cream was so stretchy, it dangled on the pole without falling off, much to the amusement of passersby. He further taunts by offering the cone and grabbing it back, tossing it in the air, inverting the cone just when you think the order is ready. Occasionally, you are party to the drama by getting a lick off the ice cream. We watched in bewilderment, despite having witnessed it nearly everyday of our 5 day stay in Istanbul. On this day though, we had decided to put our affair with the pistachio ice cream with hazelnut aside and find our way to Karaoke gulluoglu, a baklava parlour. As we navigated through the narrow by lanes for a good hour, it was tough not to pull up a chair and sit in any one of the countless baklava shops in the same area. But we resisted for the promise of having the best baklava with the best kaymak (rich Turkish buffalo clotted cream) in town.

Once we reached, we realised looking around at other tables that baklava here wasn't just a pastry on go or a dessert to have a slice off. It was to be devoured over golden hued warm tea, over conservation that lasted for hours, with friends that schemed of how is the perfect way to go about a relationship. So despite, having stuffed ourselves with the best kind of freshly grilled mackerel sandwich just outside of the shop, we decided to order one of each type of baklava we could lay eyes on.

Chana Bateta - Chickpeas and Potato in Tamarind Sauce

If you ever happen to be in India, outside a Bohra pilgrimage place, you will likely spot a stall with chickpeas and potatoes simmering on the stove, stationed closely would be suspicious looking neon red liquid, a deep brown tamarind sauce and chopped red onions. On placing an order, the vendor wearing his rugged topi (a white and golden threaded Bohra cap) takes an earthenware bowl from the tall stack and ladles in heaps of chickpeas and potatoes. He will ask you if you liked it spicy, and even though the thoughts of the burning sensation crosses the mind, it is inevitable to answer - yes.

My favourite has to be the vendor in my own town or the one found in Mumbai. They both have different approach to it. The former adds red chilly liquid and tamarind followed by fresh sprinkling of chopped coriander. The one is Mumbai adorns his with fresh chopped onions, diced tomatoes and sprinkle of red chilly powder along with tamarind sauce.

Haleem/Khichda - Wheat berries, Meat and Lentils Porridge

(recipe and photo originally appeared in BBC Good Food, India's Jan 2014 edition)

When I need time to just ponder over life, when time seems to pass by in a flash (specially when you have a 1 year old), when I really just want to stop, breath and slow down, I cook my mom's haleem. The constant swirl movement of the ladle eases away my anxiety, lost in the hypnotic rhythm of stirring, the earthy wheat and lentils warm you up even before being consumed. That is the beauty of comfort foood.