Diary of two Experimental foodies
The voice behind The Crumb Stories. What started as a love for baking slowly turned into a kitchen full of experiments, travel-inspired meals, and recipes that blend comfort with curiosity. This little corner is where I share the food I cook, the places I travel, and the stories that stay with me long after the last bite.
Create an Indian chaat bar at home with DIY pani puri, bhel puri, papdi chaat and mini samosa chaat. Discover easy food stylingand Diwali party ideas.
Make this easy Pistachio Pomegranate Cream Cheese Log with homemade cream cheese, lemon zest, black salt and pepper, finished with pistachios and anardana.
Make fragrant saffron cardamom infused honey with just 3 ingredients. This easy homemade saffron honey is perfect with cheese, yoghurt, desserts and more.
An elegant Diwali party charcuterie board with cheese, chicken charcuterie, mango pickle butter, Indian chutneys, saffron honey, fruit and festive flavours.
Follow the journey of a coffee bean, from the coffee cherry to green bean, roasting and brewing, and discover how it becomes the coffee we love.
Create a festive Onam Grazing Board with Kerala-inspired dips, Indian snacks, spiced nuts, pineapple and a mango pickle butter candle. Easy, colourful and perfect for […]
Creamy roasted carrot hummus made with chickpeas, tahini, lemon and warm spices. A vibrant, vegan dip perfect for grazing boards, parties and mezze platters. Creamy, […]
Sweet, earthy beetroot meets creamy yogurt, fresh coconut and warm Indian spices in this vibrant Beetroot Yogurt Dip inspired by Kerala-style pachadi. A colourful dip for crackers, sourdough, vegetables and grazing boards.
Make this Mango Pickle Butter Candle with chunky mango pickle and roasted spices. Serve it as an edible candle or a bold, savoury compound butter. […]
