I seek inspiration this morning.
The muse, the kolshi of nolen gur, the last of the season, rests on the kitchen counter.
Possibly one last batch of desserts before the gur runs out. I ruminate. To be followed by a year of agonising wait before the nectar reappears in her pristine glory.
I want something novel with the gur, I am convinced, something unique, different from all that I have ever savoured before.
I brew myself endless cups of chamomile.
Stare listlessly at the horizon.
Rifle through my cookbooks. Collected over years. Occasionally stealing a moment to take in the smell of mildewed paper.
Scour the Internet. Hoping to be led to the coveted inspiration.
I doze off.
There’s still that nip in the air during early mornings.
The shrill of the doorbell punctuates my reverie.
I don’t remember how, I end up baking a gorgeous golden nolen gur and chilli cheesecake. No recollection on what spurred me. It just felt like, that was always the plan.
A nolen gur and chilli cheesecake. Blessed with the ethereal earthy sweetness of nolen gur. Spiked with fiendish red chillies.
And if you are as frenetic a nolen gur addict as I am, don’t miss my other nolen gur delicacies.
Of course there is a smorgasbord of puli pithe and nolen gurer sandesh. But my chaler payesh with a drizzle of the ambrosia is food heaven, the coconut milk and nolen gur pannacotta is sheer delight and that nolen gur and orange cake is guaranteed to light up smiles on the faces of your loved ones !!!
Enjoy before the gur season runs out.