Author: Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

Categories
Food General Recipes

Mint-Limeade for a Summer Study Break

My protest against the weather continues, as I explore yet another summery treat at home this morning, pigheadedly refusing to acknowledge that it is cold and frigid outside. Given the huge windows and skylight in my apartment, it isn’t that difficult to pretend that it’s summer; all I have to do is imagine that it’s as warm and sunny outside as it is on my couch. So imagine I did, and made up this pitcher of fresh mint limeade:

Cool fresh, minty limeade/lemonade

Limeade, is of course easy to make, and most people could easily make up a pitcher in minutes, without thinking to look up a recipe for it. So I am not posting a recipe for it here so much as sharing my take on, or version of traditional limeade, which, by the way, I maintain, is useful not only to deluded summer enthusiasts like me, but to everyone really. Every once in a while, even when it’s not summer, we all need a nice refreshing drink to hydrate and cool ourselves. It also makes for a great drink on a morning (or afternoon), following a late night filled with a little too much, ahem, shall we say merriment? Not, of course, that I am ever in need of such a treatment. No one who knows me, or has read this blog, could ever accuse me of excess of any sort 😉

I made the limeade very light, using about 1 tablespoons of dark brown sugar, 1 teaspoon of maple syrup, the juice of 2 limes, 2 pinches of salt and a handful of torn mint leaves, for a pitcher of limeade. You could of course intensify the flavour by adding more sugar, syrup, or even more lime juice. It’s best to add the sugar and syrup in small increments, tasting as you go, since each person’s preference is likely different.

Mmmm, I think I am going to make up a pitcher of this stuff for all my summer tea parties 🙂

Categories
Cooking Food General Indian Cooking Recipes

Buttery, Fiery Fish Kebabs, Inspired by Hyderabad

The wonderful weather we had over the Easter weekend had me excited about summer being around the corner. Then, as some of you know, the weather took a turn for the worse; it’s been rainy, grey and relatively unpleasant, on and off, since that weekend, and summer seems like a far away dream. This combined with the fact that I miss India, my parent’s home, the sun, my family and most importantly (:P) the ease with which I could get my hands on some delicious food, and the whole thing made me depressed.

But, instead of giving in to the grey, I decided that I was going to protest the gloom and the fact that I was not in India any more, by making some spicy, nay, fiery Indian food! And what combines Indian spices with the suggestion of summer in North America better than kababs (kebabs in this part of the world)?

Since I eat neither meat nor chicken, I decided that I was going to use fish instead. Also, since it was Hyderabad in particular, that I was missing, I wanted to make something with a Hyderabadi base (for more on Hyderabadi food, read this post). So I did some reading and thinking, and revisited memories of some of the more delicious kababs I’d eaten in my good old meat-eating days, and then went to work.

It took some experimenting, but I finally ended up with a literal and figurative mash-up: fish kababs that pay homage to Hyderabad. I won’t of course stake any claim to either originality or authenticity; all I will say is that these turned out to be spicy, soft, buttery and delicious fish kababs.

Spicy, buttery fish kebabs!

If you’d like to re-create this magic, read on for my instructions.

Ingredients:

1 pound white fish fillets

1 pound salmon fillets

1 tablespoon yoghurt

4 tablespoons butter

Salt to taste

2 tablespoons coriander leaves

2 tablespoons mint leaves

4 spring onions

4 Indian green chillies or two jalapeño peppers, coarsely chopped

Zest of 1 lime, finely grated

3 cloves of garlic, with their skins removed

1 teaspoon ginger, grated

2 egg whites

1 tablespoon red chili powder

Oil or ghee (indian clarified butter, go here for more information on this and a recipe for making it at home) for frying or grilling the kababs

Spices to be Dry Roasted:

1.5 teaspoons fennel seeds

1.5 teaspoons black peppercorns

1 tablespoons coriander seeds

2 tablespoons Chana dal

3 whole dried red chilies

2 cloves

Seeds from 1 black cardamom pod

Method:

Place the spices to be dry roasted in a pan, and roast them on low heat until fragrant. Take them off the heat and let them cool.

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In the meantime, place the coriander, mint, spring onions, chilis, lime zest, garlic and ginger in a food processor.

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Whizz the ingredients around until they are finely chopped up, like this:

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Remove (what I am going to elegantly refer to from now on as) the ‘green mixture’ into a bowl.

In the same food processor, process the fish fillets until they become an even paste, like this:

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While the fish is being processed, grind the dry roasted spices (with a mortar and pestle or in a dry grinder) to a powder.

Once the fish is processed  mix in the ‘green mixture’, chili powder, dry roasted and ground spices, and salt.

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Add the yoghurt, egg whites and butter, and process until smooth, like this:

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Your ‘kabab batter’, if you will, is now ready. You can refrigerate this. Whenever you’re ready to eat, take it out, and cook up your kababs.

I tried pan searing the kababs, and that worked out fine. However, the best way to cook them, in my opinion, is to grill them in the oven on a baking sheet, at a fairly high temperature. I went with 450 fahrenheit. Also, instead of oil, I used ghee to grease the tray, and halfway through the grilling (about 7 minutes in) I flipped the kababs and brushed some ghee on them with a basting brush.

And voilà, you have some delicious, buttery, spicy as hell kababs, right in the comfort of your home! I felt a wee bit less home sick after a few of these!

Spicy, buttery fish kebobs!

A great way to serve these kababs is with some green chutney. This is the recipe I used to make it. 

Spicy Indian fish kebab recipe!

Categories
Chocolate Food General Recipes

Dark Chocolate Strawberries Sprinkled with Toasted Brazil Nuts (a Quick and Healthy Dessert!)

Strawberries dipped in dark chocolate and coated in toasted nuts

I decided to stay in town for the long weekend because I wanted (had) to work on my thesis (it’s taking over my life!). So while it seemed like the whole world was outside enjoying the lovely spring weather, I was indoors all day, sitting at my desk, staring at this computer screen.

Earlier this afternoon, I felt particularly overwhelmed, and needed a little something to cheer myself up and keep me going on the chapter I was working on. So I went over to my pantry and picked out some snacks. I set out some dark chocolate covered biscuits and chocolate cream filled wafers on a plate and was about to walk away, when it occurred to me that I needed to add something more healthy to the mix. So I decided to make some chocolate covered strawberries!

Strawberries dipped in chocolate and sprinkled with toasted brazil nuts

The process is so simple that I don’t think it even makes sense to post a recipe. But, if you’ve never made chocolate covered strawberries, here are some simple tips.

Start off by melting some dark chocolate; you can use a microwave, just make sure to use a low heat setting, so as not to burn the chocolate.

If you’d like to sprinkle some nuts on the strawberries, pre-heat the oven to 350 degrees Fahrenheit and toast some brazil nuts or hazelnuts on a baking tray for about 5-7 minutes, until they are fragrant. Once cooled, place the nuts in a tea towel and rub them against each other through the towel, in order to remove their skins. Then, crush the nuts with a mortar and pestle and set the crushed nuts aside.

In the meantime, wash the berries and dry them with a paper towel. Then, dip the berries in chocolate. I decided to leave the leaves on the strawberries as it’s easier to work with them that way, and I also think it’s easier to pick them up by the leaves when you want to eat them 🙂

You can use your hands to coat the strawberries in chocolate, like this:Dipping strawberries in chocolate

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If you don’t want to use your hands, or you’d like to take the leaves off, you can also use a fondue fork.

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After you’ve dipped each berry in the chocolate, place it on a plate covered in wax paper or parchment paper.

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If you’ve decided to add nuts to the mix, coat the chocolate covered strawberries in the crushed nuts. Let the berries be for a while, until the chocolate hardens, and then serve them. And there you have it, a simple and quick snack or dessert that’s very healthy!

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Categories
Food General Reviews

“Celery is an Insult to Human Dignity”

A while ago, I came across a diatribe against celery written by Mallory Ortberg that I could have written (I mean by this, that I feel as strongly about celery as the writer does, not that I could deliver as captivating and successful an attack on this horrid and depraved little vegetable as she does); it captures my feelings about celery, but could easily apply to many (most) vegetables 😛

Some gems from it include:

“Celery eater Martha Rose Shulman writes: “I’m a big fan of celery, both raw and cooked, as the main ingredient or as one of several featured ingredients in a dish,” and then proceeds to instruct her readers on how to cook and eat the thing, as if celery were capable of being eaten and digested, when everyone knows it just rolls around in the mouth, becoming more and more fibrous, until one is obliged to spit it out in a napkin.”

And in response to another writer’s claim that celery makes for a great main ingredient in a risotto because it stands up to the creamy rice Ortberg writes:

“Celery has two forms: a stiff and watery stalk that splinters into a thousand tangled splinters, or a brown and flaccid, steaming mush-corpse bristling with tender hairs. Creamy rice does not need to be “stood up to,” creamy rice is pleasant and inoffensive. Celery tastes like bundles of floss that have achieved sentience through anger and banded together to jam themselves permanently into your teeth.”

And the coup de grâce:

“Celery is an insult to human dignity.”

You can find the whole article here.

Categories
Baking Chocolate Food General Recipes

Whole-Wheat Double Chocolate Cookies

As I wrote in a previous post about my chocolate chip cookie recipe, cookies haven’t always been my favourite dessert or snack. I don’t mean that I don’t like them, I DO like them, and I certainly would never say no to a chocolate cookie. But, they aren’t usually the first thing I think of when I walk into my kitchen wanting to bake something. This has changed gradually, since my last cookie post, and I’ve been thinking and fantasizing about cookies more. I’ve been thinking, nay, dreaming especially about gooey, rich, chocolate chocolate chip cookies that are crisp on the outside, and gooey on the inside. (Really, over the past few weeks, I’ve actually taken a break from working without realizing it because my mind has wandered off from copyright law, meandered through various foods, lingered on fish tacos, and finally settled on visualizing chocolate cookies.)

So today, I finally decided to give it a shot and bake some double chocolate cookies! But, because I wanted an adventure and a challenge, I decided to try and bake the gooey-est, yummy-est cookies that I possibly could, using whole-wheat flour. It’s healthier than all-purpose flour you see. Also, I ended up buying 10 kilos of the stuff when my mother visited (she makes delicious Indian rotis for which we needed the flour), and haven’t used much of it since she left.

I was nervous at first; it seemed ill-advised. I wanted something decadent and delicious, and whole-wheat based baked goodies don’t usually taste very decadent or delicious. In my experience, they taste kind of, well, healthy. And by that I mean, rough, dry, and most importantly, the opposite of rich. But, I decided to give it a shot.

I was going to use chocolate and butter in the recipe, that was a given. But, using whole-wheat flour and brown sugar seemed like a good way to make the recipe a wee bit healthier than usual.

“Did they turn our well?”, you ask. Oh yes, indeed they did.

Healthy Whole Wheat Chocolate Chip Cookies

They turned our so well that I was forced to resort to expletives to describe how good they tasted, when I first bit into one.

Healthy dark chocolate cookies

If you’d like to try baking them too, here’s what you’ll need:

1 cup whole-wheat flour (I used chapathi flour) (if you’re not a stickler about making the cookies completely whole-wheat, you could mix in 2 tablespoons of all-purpose flour, just so the cookies are a little smoother)

1 teaspoon baking powder

1/4 cup dutch processed cocoa

1 teaspoon salt

8 ounces semi-sweet chocolate (be warned that using unsweetened chocolate instead results in a sour, bitter, dry and brittle cookie)

5 tablespoons unsalted butter

3/4 cup dark brown sugar

1/4 cup granulated white sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon instant coffee

3 handfuls of dark chocolate chips (substitute some of the chips with toasted hazelnuts or macadamia nuts if you like)

Method: Melt the chocolate in a double boiler (you can also do this in a microwave, in which case, make sure to use a lot heat setting so as not to burn the chocolate). While the chocolate is melting, in a medium bowl, whisk the dry ingredients together. In a small bowl lightly whisk the eggs, sprinkle the coffee on top of the eggs, and set the bowl aside.

In a separate bowl beat the butter until smooth and creamy. Then, add the two types of sugar, and beat until smooth. Now, add the eggs, followed by vanilla extract, and finally the melted chocolate, all the while beating the mixture. Continue beating at medium to low-speed until the mixture is smooth.

Next, at a low-speed, beat in the dry ingredients. Once they’re mixed in, fold in the chocolate chips with a spatula, or your hand, until they are somewhat evenly distributed.

Your dough is now ready! (If you used your hands to mix the chips in, this is a great time to give the dough a taste.)

The final step involves dividing up the dough. It’s best to move to the dining table for this last step as it takes about 5-10 minutes, and you don’t really need access to things in the kitchen or the sink for this. Place a sheet of parchment-paper or wax-paper on a baking sheet. Using an ice cream scoop, scoop out a little portion of the cookie dough on your palm and roll it into a ball. The size of this portion can very, depending on how large you want your cookies to be; I scooped out about a ping-pong ball sized amount. Roll the dough up into a ball, then flatten it a bit, into a little disc. Place the disc on the sheet. Continue doing this until all the dough is used up.

How to freeze cookie dough

You’re almost done! You can bake the cookie dough at this point. But, if you want to eat warm, fresh cookies everyday, whenever you want, just freeze the dough instead. If you’re having a party, and want to serve warm cookies at it, but can’t be bothered with baking them on the day of the party, then this freezing method works perfectly for that too. When the party starts, you can just pop the frozen dough-discs into the oven and then chat with friends over wine/martinis/etc., until they are ready.

To freeze the dough, place the baking sheet in the freezer for about 2 hours, until the dough is frozen. Then take the sheet out, place the balls in a freezer bag and pop them back into the freezer. Whenever you’re ready to eat a cookie (or three), pre-heat the oven to 350 degrees farenheit, place a dough-disc on a baking sheet covered with baking-paper and bake for 12 minutes, until the edges, and top seem firm. You might want to turn the tray around mid-way through, to ensure even baking.

It’s best to let the cookie cool a bit on the tray and then on a cooling rack. But if you’re impatient, that’s probably not going to happen.

Mmmm… these cookies were pure deliciousness!

Healthy, whole-wheat chocolate chip cookies

You could also enjoy it, all warm and gooey, with a glass of cold milk!

Categories
Food Recipes

Crabcake Burger

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I was swamped with work and feeling a bit out of sorts tonight, so I did the unthinkable, and decided to eat frozen crabcakes for dinner. The store downstairs sells them, which meant I could go down in my track pants and slippers and grab some.

I wanted to spruce the crabcakes up a bit though, with some fresh ingredients.  So I also grabbed some lettuce and a fresh ciabatta bun, and ended up throwing together a crabcake burger. It made for a pretty good, quick dinner tonight.

Here’s a close-up:

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The white stuff is sour cream, yoghurt,  rock salt, pepper, fresh chopped onions and a pinch of garlic salt- all whipped together.

Categories
Cooking Food General Recipes

Tuna and Olive Crostini

I had a lot of crostini left over from a big party I threw, as well as plenty of olives. So here’s a little snack I came up with using these left-overs. Tuna and Olive Crostini Recipe

This tuna and olive crostini makes for a delicious snack or even a light dinner; and it’s pretty easy to make. What’s more, the recipe doesn’t involve too many ingredients and it isn’t labour intensive at all.

Here’s what you will need:

2 baguette slices

A teaspoon of olive oil

A can of tuna or half a cup of fresh tuna

A handful of good quality pitted olives, ideally, use a combination of green and black olives.

A wedge of lime

Extra sharp cheddar to taste

Chili flakes to taste

Method:

To begin with, cut two slender slices off a baguette. Brush both sides of the baguette with some olive oil and grill the slices in a panini-maker or the oven. If you’re using an oven, pre-heat it to 350 degree Fahrenheit and then bake the slices for about 15 minutes, until golden brown. Next, top off the bread with some tuna, squeeze some lime juice on top. Slice the olives in half and then arrange them on top of the tuna, as shown in the photograph below. Place the slices in the oven and let them bake for 5 minutes.

How to Make Tuna and Olive Crostini Recipe as an appetizer

In the meantime, cut 3-4 slices of cheddar. Once the slices have baked for 5 minutes, place the cheese on top of the olives and top off with chili flakes.

Tuna and Olive Crostini Recipe

Place the slices back in the oven and let them bake for about 10 minutes, until the cheese is all melted.

Tune and Olive Crostini

And there, you’re snack’s ready!

Categories
Adventure Reviews

Grace Cathedral, San Francisco

If you’re visiting San Francisco, Grace Cathedral should definitely be on your list of places to visit.

Grace Cathedral at night, San Francisco

Grace Cathedral at night, San Francisco

It’s breathtaking at night and the ‘Gates of Paradise’ or ‘Ghiberti Doors’ are exquisite.

'Gates of Paradise' or 'Ghiberti Doors' in San Francisco

Grace Cathedral, San Francisco

To be fair, the gates are a replica. The original gates were in Florence at the Florence baptistery. However, were you to go to Florence today to see the doors, you would be looking upon a replica too, as the orignal doors are now stored away in a protected and controlled environment.

Here are some close-ups of sections of the doors:

Close-up of Ghiberti doors, San Francisco

Close-up of Ghiberti Doors, Grace Cathedral, San Francisco

Grace Cathedral at night, San Francisco

Grace Cathedral is also famous for its labyrinth. It’s as beautiful inside as it is on the outside, and I found it strangely calming to sit inside the cathedral for a while, after a long day out in the city. It’s very cool and quiet inside, and I found myself unsurprisingly, in a contemplative mood.

After visiting the Cathedral, I would also recommend walking over to the famous hotel across the street: the Fairmont San Francisco. This is where the United Nations Charter was first drafted, in the hotel’s Garden Room.

Categories
Chocolate Food General

How to Really Enjoy a Winter Afternoon

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When I closed my eyes and took a sip out of this cup, I sighed, actually sighed, aloud.  You know how cakes and chocolates are advertised as ‘decadent’? Well THIS was more than that; worse than that even; and better than that; it was positively depraved. The rich, thick, smooth, creamy, soft, chocolatey concoction was pure wickedness; it was indulgence, irresponsibility, a sense of loosing oneself and a wanton disregard for common sense and moderation, all swirled together into one little cup.

And as if all that wasn’t enough, I paired it with a little chocolate truffle!

Rich, creamy hot chocolate recipe

And yet, I was somehow not satisfied (this proves my argument that the hot chocolate really was evil and powerful (I mean we all know that I am a goddess of self-control and moderation (reflected as much in my eating habits as my use of language and parentheses), generally speaking, so it had to be some sort of dark magic that the chocolate wielded))! And so I sneaked over to my freezer, pulled out one of my frozen chocolate chip cookie dough portions and popped it into the oven. Eight minutes later, I added this to my little afternoon snack:

Delicious Chocolate Chunk Cookie

Yes, yes, there is a pie-sliced bit of cookie missing; but it is a long and arduous journey from my kitchen to my dining table, filled with many perils.

The long and short of it was that I spent the next 10 minutes ooohing and aahing and moaning, and being general inappropriate, while I sipped the chocolate and ate the cookie. But then again, wouldn’t you do the same before a spectacle such as this?

Best Hot Chocolate Recipe

At the end of it however, I was happy, relaxed and more energetic all at once, and ready to go back to work on my thesis here i am gleefully typing away about it.

If you’d like to try this at home, here’s what you need:

60-75 g of dark chocolate (ideally 60% cocoa content)

1/2 cup whole milk

1 teaspoon brown sugar

A pinch of ground nutmeg

A pinch of salt

1/4 teaspoon instant coffee (optional)

A stick of cinnamon

A chocolate truffle (go here for a collection of my chocolate truffle recipes)

A cookie (go here for my recipe)

Method:

Start off by throwing the chocolate into a little saucepan. Add the milk and turn on the heat to low. Using a whisk keep whipping the chocolate into the milk as it melts. Be carefully not to burn the chocolate.

How to make delicious, rich hot chocolate

Once it’s all melted and the mixture becomes thick and chocolatey, add the salt, sugar, nutmeg powder and coffee and whip it all up some more. When everything is blended, pour the mixture into a little cup. Top off with whipped cream if you like. Place the cinnamon stick in the chocolate to use as a stirrer, and serve with a truffle and/or cookie, and a good book 🙂

Oh and make sure to leave your computer somewhere where it won’t bother you, so you can focus on all the delightfulness before you.

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Categories
Chocolate Chocolate Truffles Food Recipes

Spiced Black Tea (Masala Chai) Chocolate Truffles

Masala Chai Truffles

My latest chocolate-related invention: Masala Chai Chocolate Truffles!

How did I come up with this curious combination of chocolate and masala chai (Indian-style black tea)? I was planning my birthday party earlier this month, and I was trying to think of snacks and desserts that I could serve at the party. I wanted to be able to do most of the work in advance, preparing at least some of the foods days in advance, but I also didn’t want to compromise on their taste. Truffles, are of course a great choice given these criteria. So I decided to make some of my usual favourites: Cointreau truffles, mint butter-cream truffles and almond butter-cream truffles. But, I also wanted to be a bit adventurous and try something new and quirky. I’d made myself a cup of tea, and was sipping it, while I thought about what new flavours I could throw together, when the obvious occurred to me: tea-truffles. And then I thought, “Why not masala chai truffles, just to spice things up?”. They turned out surprisingly well, and were quite a hit.

If you’d like to give them a go, here’s how.

Equipment you will need:

A cutting board and knife OR a food processor

2 medium-sized bowls

2 plates

Parchment sheet, baking sheet or foil

Little paper cups to put the truffles in.

Ingredients:

8 Oz (approx 225 g) good dark chocolate (at least 70-80 % cocoa solids)

1/2 cup cream (whipping cream in Canada or heavy cream or double cream elsewhere)

2 pinches of salt

1 tea bag masala chai (available in most grocery stores)

A few tablespoons of cocoa powder

Method:

Chop up the chocolate on a cutting board into fine pieces with a large knife. This is the tiresome part of the recipe. I have a food processor, so I just break the chocolate up into individual squares and then throw it into the processor. The reason you want the chocolate broken up into fine bits is because you want it all to melt evenly when you pour in the hot cream. Throw the chocolate bits into a bowl.

How to make chocolate truffles/chocolate ganache

Next, get the half cup of cream to a gentle simmer and immediately turn off the heat. Add the tea bag to the cream, and let it steep for about 5 minutes.

Heat the cream again to a gentle simmer, and pour the hot cream through a strainer lined with a cheese cloth (as shown below), into the bowl with the chocolate.

How to make masala chai truffles

Using a ladle, make sure all the chocolate is covered by the cream. Let it sit for 2-3 minutes. Then add the salt, and delicately mix everything with a whisk.

Making Masala Chai Truffles

It’s important not to be rough because then you will get air bubbles into the chocolate. That wouldn’t be good as you want the chocolate to taste smooth and rich.

Chocolate ganache

Once you have a smooth mixture (this is called chocolate ganache), place the bowl in the fridge for about half an hour, until it firms up. The length of time you will need to leave it in the fridge will depend on the temperature inside your fridge, so keep checking on it. You want the ganache to be just firmed up, but not hard.

In the meantime, take out the plates and place a sheet of parchment or foil on each of them. Once the chocolate mixture is ready, take it out of the fridge and spoon out the chocolate in small portions on the parchment or foil (use an ice cream scoop if you have one). The portions should be approximately the size you want the truffles to be.

Making assorted chocolate truffles

Now, roll each scoop/portion of chocolate about in your hand until it is more or less spherical, then place it back on the parchment. I would recommend washing your hands periodically, while you do this, as you will get chocolate all over them, and it will be more difficult to shape the truffles if you’ve got melted chocolate on your hands. Also, the washing will help to cool your hands. The truth is, I have to wash my hands periodically anyway because I can’t resist licking some of the chocolate off every once in a while 😉

Masala chai/black-tea flavoured truffles

Masala Chai truffles

Once you’ve shaped all the truffles, take another bowl and put about 2 tbsp of cocoa powder in it. Take each truffle in your hand, roll it about for a second or two in your hands, just enough to warm the surface and then roll the truffle in the cocoa powder, until it is covered. Finally, place it in a paper cup. Repeat until all the truffles are done.

Masala Chai Truffles

I’ve heard it being said that this process can be messy and/or arduous; I didn’t think it was either; I did however end up smelling like chocolate all day 🙂

You can put the truffles in the fridge for two to three weeks, but take them out a few hours before you serve them, so that they’re at room temperature. They also make for a great present, just put them in a nice box and voilà! you have a handmade, personalized present!

Masala Chai Truffles