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Life of pie
Updated On: 16 February, 2020 08:10 AM IST | Mumbai | Anju Maskeri
In her new book, journalist Pamela Timms marries traditional Scottish treats with Indian desserts to create a range of easy, wholesome baking recipes
Pickle pies, a recipe that blends Indian pickle with Cornish pastry, a small English pie filled with meat and vegetables
When Scottish journalist Pamela Timms came to India in 2005 with her husband and three children, it was meant to be a short stint. But, they would soon settle down in the capital, a far cry from the cool environs of Scotland. While she fell in love with the syrupy jalebis and airy aloo tikkis, what she missed was baking cakes. "My need to bake was huge, but I had to contend myself with things I could make on the stove, like Welsh cakes and scones," she says.
The recipes from her early years and the ones she later mastered in India have made their way to her new book, Uparwali Chai: The Indian Art Of High Tea (Penguin India). From mulberry meringues and cape gooseberry jam tarts to carrot halwa muffins and besan laddoo cookies, the recipes are an ode to "the hug-in-a-bowl fare of mothers,
grandmothers and aunts".
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