Burji is an Indian Railway Station institution. Throughout the country, stands with sizzling cast iron griddles serve up plate after plate of this stuff with soft, butter-seared pillows of pav bread late into the night. You shovel it off steel plates, sopping up every last bit with the spongy bread, and perhaps contemplating another serving (or even eyeing the tray of sheep's brains which the stall also prepares in a similar way.).

It's hard to say which came first; the silky, creamy Continental version of scrambled eggs, or this spicy Indian one (anda bhurji). It's fair to say that both could have cropped up independently, and I'm certain that scrambled eggs were invented before the omelet (everyone tries to pass off a failed omelet as scrambled eggs when they're learning).

I like both versions; they each have their purpose. The Indian, for instance, wouldn't be the best match with buttered white toast and ketchup, and the Continental would not take to chapattis very well. They're both easy and quick to make (though this one requires a few more ingredients), and are equally scrumptious.

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Just before I went on vacation last January, I realised that there were still a couple of potatoes left in the house. They had already been around for a while and had started to sprout eyes. I decided on a whim to just leave them out and see what grew. When I came backthey were still there, shriveled, and the eyes had grown into weird clusters of purple and green tendrils. I could have probably taken pictures of them right then and there, but decided to wait.

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While scouring the pasta aisle at the hypermarket the other day, I came across a range of flavoured pastas. Now, these aren’t like instant ramen which are regular noodles with a flavour sachet of some kind, nor were they the usual coloured varieties of pasta (green and red, which are supposedly spinach and tomato or beetroot coloured).

This particular brand of pasta, Catelli Bistro (it’s made in Canada by Ronzoni Foods, Montreal) comes in flavours like ‘sundried tomato and basil spaghettini’ (which I'd tried before) and ‘lemon pepper linguine' which is what I prepared today.

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I made a quick fritatta for lunch today. I say quick because I used potato crisps instead of fresh potatoes (that version requires slicing them thin and soaking them in the egg mix).

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If you're Indian and you're more than 20 years old, chances are your family didn't have an oven at home growing up, and all baked goods were bought from the local Irani or -- on a special occasion -- Monginis.

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I made noodles. They were good. Click on 'Read More' for a long story about noodles in general, and a recipe on how to make the ones pictured.

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I'm still alive.

I have been cooking.

I do this every once in a while when I feel adventurous. So: Herb Ciabatta Pizza (mozerella was a bit stringy and dry and didn't melt well)

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