#sweet and spicy chutneys

[fieriframes]

[You're not eating a big flour tortilla. You've got some really interesting chutneys going on. It's also got a lot of textural difference. You get a creamy, you get a spicy, you get a crunchy, you get a sweet.]

[kaiserkisser]

i fully believe in pani puri supremacy

[kethabali]

omg first cooked meal in ages and it did not disappoint hm i think i'm ready to go back to light cooking that was definitely worth it i think the issue is me trying to rush through it and not having any distractions to keep me patient but now i cracked the code to cook relaxed so i cook it exactly how i want

[hedgehog-moss]

I realised I hadn't posted a greenhouse report since spring, and today seemed like a good day for a 2023 home-grown food review!

2023 was a great year for fruit; my apple & plum trees were so generous! In the greenhouse my most successful crops were tomatoes, red chilli peppers, beans, and pickles. I was able to make spicy plum chutney using my own plums, onions and peppers:

On the other hand I was unlucky with my non-greenhouse vegetables, there were so many insects this year and my courgettes got absolutely decimated. But then I complained about my bad courgette luck to some neighbours and was gifted 9 courgettes and 3 pumpkins. I spent the first half of my autumn cooking and freezing and pickling and preserving to try not to let anything go to waste; I made:

7 jars of pesto (with greenhouse basil); 8 jars of pasta sauce (with courgette-pumpkin-tomato-red peppers-onions-basil, + parmesan); an unknown but large amount of pumpkin-tomato soup (I put them in empty glass bottles and freeze them); 7 jars of spicy plum chutney; 2 small bottles of spicy oil for my pizzas (with some of my chilli peppers; the rest are still drying by the stove to become chilli powder); 5 jars of plum jam and 3 of blackberry jam (I also froze several kg of whole blackberries for winter desserts); 6 jars of pickles (they are delicious!! I'd never pickled pickles before this year, I'm really happy with the result); 12 small bottles of elderberry syrup; 4 large bottles of elderflower syrup; hundreds of little apple sweets; several bottles of apple juice; an absolutely dizzying amount of apple puree / compote / jelly, because I refused to leave any leftover apples for the dormouse population. They are not my friends.

(If you think I'm being too mean to the dormice, please know that a) they are unrepentant thieves; b) I became so competent at hiding my apples that a dormouse ended up sneaking into the shower at night to eat my soap. My bar of homemade (not by me) goat milk soap. It's hazelnut scented so I guess if you're a rodent it just smells like lunch.)

I took some stuff out of the freezer just long enough to take this family picture; though I already gave away a lot of things to guests and neighbours, so it's just what's left! (I also froze enough chopped onions to last until summer I think)

I am terrible at labelling my jars; in my hubris I always assume I'll just remember where I put which kind of sauce or flavour of compote. I never remember. I end up having to give my guests mystery jars, like "this is fruit jelly! Made with... fruits"

So it wouldn't get too monotonous I added various fruits to my apple purees: apple-raspberry, apple-blueberry, -plum, -blackberry... I also made a few jars of apple-pineapple-pumpkin compote because I had too much pumpkin and I regret not focusing on that from the start, this combo tasted so good and was the most cheerful yellow colour.

I finally used my last apples last week, making apple-quince paste which is currently drying in order to become sweets. I bought some pretty & thick paper to origami a few boxes to put them in, so I'll have New Year presents for my courgette-providing neighbours. <3

(My cats are currently banned from this room so they won't try to lick the fruit paste) (they don't even like it, they're just cats)

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

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Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[tastesoftamriel]

Talviel's Tamrielic Anniversary Banquet

In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!

Summerset

Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes

Auridon Blue Monkfish, poached in Russafeld Heights chardonnay

Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling

Black Marsh

Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce

Stormhold jerk kagouti haunch, with guar fat vegetable fried rice

"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!

Valenwood

Wild venison Greenshade carpaccio, with whipped bacon-honey butter

Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze

Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk

High Rock

Alcaire smoked pea soup, with bacon lardons and fresh garden herbs

Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction

Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream

Morrowind

Smoked kwama egg yolk carbonara, with scrib bacon

Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace

"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers

Elsweyr

Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy

Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce

Frozen samar pekoe tea custard, with hot moon sugar fudge

Cyrodiil

Bruma barley soup, with homemade herbed sourdough foccacia

Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce

Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis

Skyrim

Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt

Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade

Snowberry panna cotta, with spiced Whiterun apple-akevitt compote

Wrothgar

Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe

Echalette steak, served medium-rare, in a ginger wine jus

Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy

Hammerfell

Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads

Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles

Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava

[lionsongfr]

Flameforger's Cuisine

In the Ashfall Waste natural food resources are scarce and much of their food is imported from other Flights. While neither Banescales or Coatls eat plants, seafood is a hot commodity with a large majority being imported from the nearby Churscarf Wharf of Water. Export of metal and weapons was thriving and thus provided the necessary income for the imports; however, with the Magmablood Rebellion those exports have dwindled and so has the treasure needed for seafood. Yet, the chefs of Fire are a passionate group who have traveled throughout the lands and always come back home with presents of food and drink- and of course their ability to cook some amazing meals!

 Also spice levels in this post:

MILD: Wild Mustard< Golden Pepper < Cindermint <Ashfall Prickler < Fire Ant< Firefly < Blacktongue Pepper :HOT

Scaleskin Marlin Ham- an import from Redrock cove, the tail of this gigantic fish is brined for 3 days and then coated in a toasted spice mixture of ground Pelagas Feathers, Wild Mustard, and dried Blood Acorn. It is then left to cure for 4 weeks before being thinly sliced and served with a Warm Miniature Potash chutney and Turnip bread crostini. (thanks to Josh Niland for the idea)

Grilled Firecoiler Egg Bowl - fillets of the long Firecoiler are first skewered to prevent them from curling when grilled. Then they are marinaded in Wild Catsup, Ashfall Prickler sauce, and garum (a fermented fish sauce made Anchovies).  After grilling they are put into a pot of fish broth and Wild Onions, simmered, before a Hooded Hen egg is added to be soft scrambled. The whole mixture is poured over a Turnip-Granny Smith Apple mash.   

Crown of Roast Ram-cutting and tying a rack of ram into a crown can be a difficult, but chefs often use a Blacksand Annex brand bundt pan to help retain its shape. The juices are mixed with tart Blackberry vinegar, Wild Catsup, and fresh Siltvine to create a tart and sweet sauce for the strong-tasting meat of the Ram.  Typically served with roasted Thistle hearts and baked whole Sweet Potatoes.

Rebel Red Hotpot- started by the rebels to cook food when low on fuel, it is a pot of Dried Jerky broth colored red with Crimson Jadevine. Food is quickly cooked in the boiling broth before being dipped into a ground Fire Ant (or Firefly) pepper in oil. Most common foods for the pot are: Cindershroom, Salamanders, Softshell Scorpion, Red Octopus tentacles, and Fissure Crawdads, but truly the variety is whatever you can catch that day.

Knee Kicker- a very spicy sandwich that starts with frying a recently molted Red Knee Tarantula. The fried Tarantula is then dipped in a Blacktongue Pepper sauce (import from Shadow) and dusted with powered Firefly pepper.  Then this deadly arachnid is topped with pickled Wasteland Pear slices and placed between two toasted Sweet Grass buns. Considered a deadly weapon in all Flights except Fire.

Scorpion Scampi Pizza- the tastiest part of a Scorpion Fly is its tail, which it drops after becoming an adult. Dutifully collected by smaller dragons, it is cooked in wine, garlic, herbs, and sour Miniature Potash Peach juice till barely pink. The crust is precooked before the sauce, tails, and Snow Elk parmesan (import from Ice) is layered upon it. The pizza is baked again for a few minutes (or milliseconds in the volcanic ovens) to get the perfect melty and crunchy bite!

Sweet Potato Poutine- jokingly called a peace offering to Ice Flight, this hearty dish starts with a base of thin and crispy fried Sweet Potatoes from the Volcanic Vents. It is topped with smoked rice milk curds (rice an import from Wind), Cindershroom gravy, and a spicy Cindermint pepper.

Wildfire Kebab- there are some brave flowers and plants that survive and thrive in the Volcanic Vents. They are the divine Smolderpetal, the dangerous Speckled Fire Lily, the caloric Blood Spath, the meaty Cindershroom, and the slightly bitter Cindervine. Together they are roasted on metal skewers and basted with a Ashfall Prickler sauce.

Zeeba Berry Bars- a sweet treat that with came about from a truce between Fire Flight and Centaurs. Ration Pouches filled with oats and nuts formed the base of the bar, and the center is a mix of Strawberry and Blackberry jam. The top is striped with a sweet frosting dyed black with powdered Cindervine.

Flaming Peach Souffle -a testament to any chef’s ability, a Souffle is a risky and rewarding dessert. Miniature Potash Peaches are finely chopped with sugar and cooked in saucepan with the egg yolks. The egg whites, sugar, and cream of tartar (which is also metal processing agent that prevents oxidation) are beaten into stiff peaks and gently mixed with the peach mixture before being added to ramekins and cooking. A smokey Grassland Grain bourbon sauce is poured over top and set alight to the delight of the diner.

Blue Flame Boulevardier- a cocktail made of Red Banana Liqueur (which is actually blue), Grassland Grain bourbon, sweet vermouth (import made from Light’s grapes or Ice’s sugar beets), and Pelagas Feather Campari. Stirred with ice and then strained with into a chilled glass, it is garnished with a slice of Wisp Fruit.

[filtercoffeeonsteroids]

True desi kid behaviour:

1. Stuffing the entire gol gappa in your mouth, and then asking for sukha puri

2. Stuffing an entire rasgulla Or two and trying to eat it with the chashni dripping down your chin

3. Eating kadhi chawal, but there are more pakoras on your plate than there is kadhi.

4. Arguing about the best maggi style

5. Putting garam masala in pasta because IT IS TOO BLAND

6. Eating dal chawal on a low day

7. Sham wali chai with rusk, while looking at the setting sun

8. Making the subah wali coffee when no one is awake

9. Lajpat nagar wali chowmein, which you eat while standing in the damn crowd

10. Sipping piping hot Badam milk in the winters

11. Eating Curd rice with spicy roasted aloo, and having the most amazing nap after

12. Eating Garma garam gulab jamun in the peak of winter

13. MALPUA RABRI

14. Gorging on falooda during those sweltering july days

15. Eating dhabe wali aloo parantha, makhan ke saath

16. MAKKI KI ROTI, SARSON DA SAAG

17. Getting drunk on Diwali wali daaru

18. Sneakily drinking bhang wali dood during holi

19. PANEER TIKKA

20. Eating momos with the tikhi chutney and dying because of the spice

21. HOT Dosa, which is crunchy on the outer edges, but soft on the inside, with spicy sambar and coconut chutney

22. Idlis from the steamer, with onion sambar and mulagapodi

23. Pappu annam and charu, on a Sunday, and then a 4 hour nap

24. Gongura annam, perugu pachadi, on a random saturday, because gongura leaves were leftover

25. That sweet and sour mango pachadi at the peak of mango season

26. Tirunelvelli halwa, fresh from the stove

25. Kesari, with filter coffee, after it has rained

(I'm hungry now)

[thecomfywriter]

Catch Up Tag!

Thanks for the tag, @mysticstarlightduck

<3 Favorite color - lilac, gold, or electric indigo! i technically have a ranked list from the archives when i did a whole ask game unnecessarily long and detailed answer to this question. but tldr: lilac, gold, electric indigo, regular indigo, violet, navy blue, metallic cobalt blue, ecru, carnation pink

<3 Last fun activity - i just started writing the official TNV wiki page for the inkarnyus series. i don’t know if i’ve ever mentioned that before, but i have wikis for all my books lol. i just don’t post them

<3 Song (s) stuck in my head -

<3 Favorite food - daal chaul with dahi and mint chutney, oatmeal, or fruit.

<3 Spicy/sweet/savory - my heritage demands i say spicy. my soul says sweet. however, i don’t consider something a meal unless it’s savoury.

<3 Last thing I googled - haiku rules (for the poetry challenge i recently did lol)

<3 Current obsession - the inkarnyus series and arcanic mythology. it lives in my mind rent free it cannot be helped

<3 Something you're looking forward to - for uni to start! i kinda feel useless without school

—

i’m on my phone right now so it is a struggle to tag the entire TCW crew (usually i draft the post and copy paste the entire bottom section using my laptop but she’s charging right now and i’m lazy)

so i’ll just tag whoever pops up at the top of my head:

@dahliaontherun @wyked-ao3 @the-letterbox-archives

@theink-stainedfolk @the-golden-comet @lunaeuphternal

@renasdoodles @toragay-writing @thelovelymachinery

@an-indecisive-nerd

@illarian-rambling @sm-writes-chaos @kind-lion

@mysticstarlightduck @bookwormclover @pexchys

@drchenquill @storyteller-kara @agirlandherquill

cheerios!!!

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[apteryxparvus]

L ♡ V E R ⇌ L ⦻ S E R — chapter 1

Chapter one — Let the witch-hunt commence

Pairing — Scaramouche / Female Reader

Content warning — mentions of bullying

Summary: In a twist of unfortunate events, you find out that being exposed as the target of Kunikuzushi middle school bullying escapades was just the beginning of your troubles. To your dismay, you’re thrown even deeper into the glamorous but artificial world of celebrities. Oh, and the cherry on top? You’re forced to pretend to be in a long-term romantic relationship with none other than said ex-bully. All because of a careless misclick by his social media manager.

prev • masterlist • next

As you pack your scattered notes — messy scribbles and doodles on the margins of the torn notebook pages — there’s a light commotion at the entrance of the lecture hall. The heavy door opens, and Alhaitam’s presence fills the room. From the corner of your eye you notice one of your classmates blush. Your friend’s heterochromatic eyes lock into yours, his lips forming a thin line. He silently beckons you to join him, the gesture almost impossible to see.

“Goli,” you call out to the girl sitting beside you. "I'll send you the document link tonight, and maybe we can start working on the research question over the weekend.”

“Yeah, whatever,” she waves you off dismissively, brown hair cascading around her shoulders as she swiftly rises from her seat.

Biting your lip, you fight the urge to confront her — not in front of the professor and the rest of the class at least. The underlying tension surrounding the two of you and her cold demeanor is nothing new. You know it stems from your close relationship with Alhaitam and the bad blood between the two of them.

Navigating through the rows of the lecture hall, you make your way towards Alhaitam. He stands next to your professor, engaged in conversation, but as he notices your presence, he bids farewell to the elder with a curt nod.

“Kaveh is already at the garden,” he says, leading you across the crowded Akademiya hallway towards your lunch spot. From a distance, you catch Goli and her boyfriend, Siraj, glaring at the two of you. You curl your lips in distaste. But you know it’s best not to initiate any arguments in the middle of the packed hallway, and definitely not in front of Alhaitam, who will undoubtedly end up lecturing you on proper Akademiya etiquette throughout the day.

The scorching summer sun greets your face with its warm embrace as you exit the building. Numerous students linger around the courtyard of the main building, some weighed down by hefty tomes of books. Tighnari, followed by two younger looking students from his Darshan, waves at you and Alhaitam. Moments later, he disappears into the crowd of students hurrying to their next classes.

Arriving at Razan Garden, you’re greeted by Kaveh’s beaming face as he indulges in a pani puri piece. He sits on a small picnic blanket, surrounded by takeaway containers and soda bottles.

“Did you buy all of this?” you ask, turning towards Alhaitam with a quirked eyebrow.

“Hey!” Kaveh yelps from his spot, cheeks puffed out. “Do you think I’m incapable of buying food?”

“More like incapable of saving money,” the gray-haired male retorts.

“Alhaitam, you… you!,” Kaveh grumbles, crossing his arms.

A small laugh escapes your lips as you settle onto the blanket. Kaveh went all out with the food — the snacks range from sweet and sticky pieces of baklava and crunchy pani puri accompanied by a delightful blend of sweet, sour, and slightly spicy chutney, to his favorite fatteh, with the biscuit’s crust intricately arranged to resemble a palace. 

Grabbing a pani puri, you dip it into the sauce, ready to take a bite. Just as you're about to devour it, Kaveh interjects.

"So, um," he starts, a hint of awkwardness in his voice. "How are you feeling?"

"Good," you respond quickly, stuffing the crispy ball into your mouth. The flavors explode in your mouth, and you wait for the slight tingling sensation to subside so you can continue talking. “Could be better for sure. I really can’t put up with Goli, but it is what it is.”

Kaveh looks concerned for a brief moment. “No, I mean… with the whole 6reeze thing.”

"Breeze?" you question, your confusion evident. Alhaitam and Kaveh watch as you raise your arm and wave it around in the air. "It's almost forty degrees, Kaveh. There's no breeze."

“6reeze as in the Inazuman band!” Kaveh exclaims, growing increasingly exasperated.

You glare at him, now even more perplexed. He’s not making any sense, and in typical Kaveh fashion, he’s getting annoyed over nothing.

“Why would I care about some Inazuman band? Kaveh, are you sure you’re okay? Did you get a heat stroke or something?”

Kaveh lets out another frustrated noise, as Alhaitam interjects, handing you his phone. Curiously, you take the device and start scrolling through the Twitter page opened.

“Oh. Oh. Um… well, that’s interesting,” you manage out. Your attention is caught by another tag with your name attached to it, but before you can click on it, Alhaitam swiftly swipes his phone back from your grasp.

"I… uh… am not really feeling hungry anymore," you mumble, your voice barely audible as you push the barely-eaten takeaway containers away. The taste in your mouth has turned ashen, and swallowing feels like an impossible task, as if each gulp is met with resistance. Anxiety slithers around you, wrapping its tendrils around your heart and throat, choking, squeezing tight.

You feel vulnerable, exposed and raw.

"I'm gonna go home… and… um… chill a bit and think, yeah? Don't mind me," you manage to stumble out, mustering a forced smile that doesn't quite reach your eyes. As you begin to retreat, Kaveh sits up from his grassy spot, concern etched on his face. He’s about to follow you, but Alhaitam swiftly grabs his wrist, shaking his head.

He knows you better than anyone. And he realizes that in this moment you need to be alone to collect your thoughts.

Author's note: here's the first chapter with a long written part, sorry about that 😅 next chapter will be out on tuesday hopefully

40 degrees celsius is around 100 in fahrenheit. also goli and siraj are two npcs from alhaitam's story quest

Taglist — @scaramoo @bananasquash @yukiipc @theblueblub

[weepinwriter]

RO’s favorite foods?

Because the cuisine of RTH is a little different from the normal world, I'll just use them as references for their ideal foods ☺️

Twenty - they prefer more sweeter foods (that are also healthy) over anything else. They have a big sweet tooth so their favourite foods will include desserts like strawberry pies, carrot cakes, cinnamon rolls and ice creams.

Nikita - he likes anything that has meat in it. Vegetables other than potatoes, capsicums and carrots are a big no go for him. Steaks, chicken katsu, lamb chops, kebabs and many more.

Victor/Vanessa - sweet and sour! Although not as classy as Nikita, they love eating tamarind chutney, sweet and sour chicken and sometimes oranges. Gotta stay healthy yknow

Emir/Evara - a true indian to the heart, E. likes to eat their food packed with all sorts of spices. Without that they'd probably starve to death. They love eating samosas, vada pavs, momos, butter chicken, and tandoori chicken. For desserts they vouch for a classic rasgulla over anything else.

Leo - they don't really have a preference for anything, as they have a rather particular taste in food. Neither too greasy nor too dry, not spicy yet not bland at all. However if one were to insist, they'd prefer a well done steak

Caesar - he's a simple guy. Some cheese sandwich will do :) working for the national defence force doesn't leave you with much time to cook good food. But he really liked the cheesecake his wife made that one time on his birthday. He tried to replicate it but couldn't do it

Gael/Gwendolyn - living in poverty and under constant surveillance doesn't give one much choice. They'll eat anything they get, but a nice juicy hamburger will do

[goodluckclove]

I’m unconvinced you aren’t the Ratatouille rat in disguise with how decadently write about food.

I'm certainly rat-like in that I enjoy a tasty snackkie, and I will occasionally hide under my tall wife's hat.

Really though it's mainly me having a very strong connection to food. I taught myself how to cook when I was 12 and most of my experiences going out are going to get food or to places that sell tiny cakes.

I have very strong opinions on tiny cakes. In my opinion tiny cakes have to be exactly medium-fancy.

I mean the best part about living in Portland is the food scene. So often they have these special food-themed weeks. Burger week. Sandwich week. Wing week (I didn't go to that one). Now it's pizza week again. I got a Hawaiian pizza that had this really subtle bechamel sauce that gave the whole thing a really creamy base. The large cubes of ham were paired with sausage ground and cooked practically to the consistency of chorizo.

The reason I biked downtown to get it was because of the mango habanero aioli, which is perfect because I think Hawaiian pizza is so much better with a little kick of heat to bring out the sweetness of the pineapple (usually I only see this through jalapeno - also very good). The aioli was perfectly spicy in a way that felt almost like an Indian chutney, which maybe was the habanero. The mango gave it a perfect slight sweetness. If I had a jar of the stuff I'd put it on crackers or little slices of baguette.

Anyways describing food is fun and all the other pizzas for pizza week are usually unholy rites to hubris. Last year my now-wife brought me an IKEA meatball pizza and I couldn't leave the bathroom of my terrible studio apartment for an hour. I still do it because I enjoy weird gourmet meals at a reasonable price and I am Clove Gardener, Committee to the Bit.

It's also a fun thing for characters to dwell on. I find it endearing.

[tiredinwinter]

Does inboxrry like sushi? 🫶🍣

Its my fav food so I must know

"Hi there!! I'm glad you're asking, I love sushi too! Although it has been getting a bit more difficult to find places with great variety for me, ever since I've become a vegetarian... And ordering it does get a bit pricey too, so I figured out how to make my own sushi!"

"This one right here is my absolute favourite. Let me introduce you to mango-avocado sushi! You just season the rice with a couple spoonfuls of mango chutney, so it gets a little sweet and spicy. Then you add that to your sheet of nori, put some pieces of avocado on it and roll it up! Easy as that!"

"It's the perfect mix of sweet and salty when you dip it in soy sauce! And definetely a welcome change after having plain old cucumber maki over and over!"

My Masterlist

The Inbox!Harry Masterlist

Interact with Inbox!Harry by sending me an ask! Send him stuff or ask him questions and I'll respond on his behalf with a doodle of his reaction!

[tastesoftamriel]

Five Claws Lodge

The authentic flavours of Elsweyr and Argonia, right in the heart of Leyawiin

Morndas

Murkmire-style tandoori guar, with mango chutney and rumali roti

Tirdas

Hot and creamy Anequina beef curry, with sweet coconut-stuffed flatbread

Middas

Stir fried moon sugar noodles, with grilled Blackwood snails and local vegetables

Turdas

Smoked Blackwood heron, with vegetables and fragrant pandan rice

Fredas

Five-spice pulled beef and grilled vegetable stew, with garlic butter tandoori roti

Loredas

Argonian ale-battered frog legs, with sweet and spicy butter dipping sauce

Sundas

Pellitine-style spiced cheese and beef-stuffed flatbread, with black tahini salad

[whumpookies]

Damnit woman fiinnnee here is your ask.... WHAT.... is.... BRANSTON?!?!

😂🤣😂🤣

I seriously shouldn't be surprised you'd Ask that.. remind me never to dare you on something again 🤣

Your gonna be surly disappointed here...

Branston is a brand of chutney originating from the United Kingdom. It is known for its tangy, sweet, and spicy taste and is typically made with a combination of vegetables, fruits, vinegar, and spices. Branston chutney is often served as a condiment with dishes like cheese sandwiches, cold meats, and ploughman's lunches...

Now for the catchy phrase "Bring out the branston"

"Bring on the Branston" is a popular expression originating from a British advertising campaign for Branston Pickle, a popular brand of sweet and tangy chutney-like relish in the UK. The phrase has become a catchy and memorable slogan associated with the product, often used to express excitement or anticipation for something. It is essentially used to suggest that one is ready or enthusiastic about an upcoming event or situation. The phrase cleverly promotes Branston Pickle as an essential condiment to enhance the enjoyment of meals.

So @99point9percentwhump there you go 🤣