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.
Make fragrant saffron cardamom infused honey with just 3 ingredients. This easy homemade saffron honey is perfect with cheese, yoghurt, desserts and more.
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. […]
A soft and airy focaccia infused with an Indian-style tadka of curry leaves, garlic, mustard, cumin, coriander and sesame, then topped with roasted shallots and […]
Creamy caramel payasam meets crème brûlée in this indulgent fusion dessert, made with tender rice, milk, cardamom and a crisp caramel crust. Caramel Payasam Brûlée […]
This Frozen Pineapple Torte is a creamy, refreshing make-ahead dessert layered with pineapple, Marie biscuits, whipped egg whites, and cream. Perfect for summer parties, festive […]
