The story goes, I wanted to make popcorn cake. And that calls for fresh popcorn. Do you know how difficult it is in this day and age to get fresh popcorn? All you get is the microwavable stuff.
I could do with that, but I so did want to do everything from ground up and I wasn't sure the packaged stuff was the best way to go about it.


Chembur market is a treasure trove of fun stuff. After almost 6 years around this place, like Barney, I have a guy for everything, especially when it comes to Chembur market. Surprisingly though, I didn't know where to get popcorn. Even more surprisingly, I really didn't have to go anywhere. Right in front of the local station was this guy popping corn who was happily willing to part with his share of unpopped corn for next to nothing. Though he did warn me as uninitiated as I am to the whole process, popping corn might be a little different than what I expected. Of course it would be different I thought; I'd never popped corn, microwaveable or otherwise. Little did I know, the whole shaking the bowl shebang is a little tiring not to mention that even after all the shaking I didn't end up with a whole lot of popped corn. I had a whole bunch of unpopped buggers at the bottom of the bowl.

Hello Decadence, I'm in love with you.




I'm a big big fan of David L. I don't own a single book of his but follow his blog like a religion. When 'My Paris Kitchen' came out, I read up on all the articles about the book, including the one he'd written in his blog about how he wrote the book. The best part about scouring all those articles online - free recipes from the book!!! I was in 7th heaven when recipes started popping up here and there. This one seemed so simple to make and yet so decadent.

Salted Caramel Sauce is basic... So basic it absolutely becomes a necessity sometimes for all your desserts. Its a miracle in a drizzle just waiting to happen.

I was going to put up a recipe for my "Latest" cake when I realised, it wouldnt be complete without telling you about Salted Caramel Sauce.