A few months ago, my family and I had a delicious Kabuli pilau or pulao from a local Afghan takeaway. Though I’m used to traditional Bengali pilaus which have a little bit more spice in them, the Afghan counterpart we tried was fragrant and flavourful. I determined then that I just had to try and recreate the recipe.
This is a recipe shared to me in the summer by a friend of mine. I had never heard of using barley in a drink before this. Upon some later research, I found that barley tea is actually a popular beverage in Japan and Korea. However, whilst these traditional recipes seem to use mostly whole grains of barley, this recipe here uses ground barley which is lightly toasted to give a nutty taste. My friend served me this tea with some ground whole cardamom and I also like to add some cardamom which gives the drink a masala chai taste.
It’s that time of year again. When we reflect on our eating habits over the last few months with scrutiny and sometimes guilt. For instance, did I really manage to eat a whole tube of pringles all by myself in one sitting? And yes, that shamefully did happen to me recently. Or, have I actually scoffed my weight in chocolate in the last few weeks? (Sadly, I’m guilty of that too…)