One of the things I love about the 'We Knead to Bake' Project is that Aparna Balasubramanian , the brains behind this endeavor , lets the group have a free hand in experimenting with variations on the monthly theme (either that or, she's given up on me!). This month's bread is a New York Classic, the Bialy . For those who're wondering what in the world this is.. Its simply a roll with poppy seeds & caramelized onions in the center, the kinds that invariably leaves you with a strong onion breath. Yes, the kind of breakfast one normally avoids before stepping out for an important meeting or interview! But be aware, one bite into the chewy warm bread will leave you addicted for life. For about 3 years in graduate school, A Bialy with cream cheese and a cup of coffee from a vending cart on 1st Avenue in New York City was my staple breakfast. It remains a nostalgic comfort food to this day. The name Bialy comes from Bialystocker Kuchen whi
Global Palate, Indian Perspective!