What an incredible honor to receive the TIME Impact Award last night. Thank you so much @time !!
#ayearintime #glam #redcarpet #awardseason #time100impactawards
What an incredible honor to receive the TIME Impact Award last night. Thank you so much @time !!
#ayearintime #glam #redcarpet #awardseason #time100impactawards
What an incredible honor to receive the TIME Impact Award last night. Thank you so much @time !!
#ayearintime #glam #redcarpet #awardseason #time100impactawards
What an incredible honor to receive the TIME Impact Award last night. Thank you so much @time !!
#ayearintime #glam #redcarpet #awardseason #time100impactawards
Reminiscing on the big moments of this year. Returning to my modeling roots with @si_swimsuit was most definitely one for the books!!
#modeling #bestof2023 #sportsillustratedswimsuit
You might remember this recipe from my memoir Love, Loss and What We Ate. This kumquat chutney is bright, spicy, tangy, and has a bitter edge to it because of all that rind – but just as in life you can’t have the sweet without the bitter! Recipe below.
Ingredients
2 ½ lb fresh kumquats quartered and pitted
2 tbsp kosher salt
½ cup canola oil
1 tsp fennel seeds
1 dozen fresh medium curry leaves torn into small pieces
3 tbsps minced fresh ginger
8 small green serrano chilis chopped
6 whole fresh makrut lime leaves
½ tsp sambar curry powder
½ cup water
2 tbsp light brown sugar
In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible.
Heat the oil in a deep pan for a few minutes on medium heat.
Add the fennel seeds. When they sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilis, frying and stirring for just a minute or two.
Then add the kaffir lime leaves and kumquats. Stir well.
After 5 minutes add the curry powder and stir again.
After 5 more minutes, stir in the water and sugar.
Reduce the heat to medium-low and cook covered for 10 minutes, stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, 1/4 cup at a time, but the mixture should remain thick and gooey.
Cook just until the chutney has a chunky jam-like consistency.
Virgo problems.
Outtake!
Rasam is a thin hot and sour broth from South India that can be drunk alone (or eaten with rice as a second course after sambar. Clearly I’m still hungover as I previously got this wrong!!). It is especially fortifying for when you’re sick. We always had it with ghee and rice when we had colds or fever. I’m not sick here, but I am very hungover on a Sunday with my parents! What a treat!
Onesie mania Chez Lakshmi this Christmas!!
Onesie mania Chez Lakshmi this Christmas!!
Onesie mania Chez Lakshmi this Christmas!!
Pre-lunch snack 🍊
Me and the blue dress hope you’re having a great weekend 😉 🌹
Me and the blue dress hope you’re having a great weekend 😉 🌹
Mondays are for leftovers! And yes, I know the meat to potato ratio may be off but it was delicious nonetheless.
Always cook for your friends!
#feastwithfriends #hypewoman #dineathome
Last night I went to the most amazing show by the poet and comedian Alok Menon. Poignant, funny, enlightening and insightful. I highly recommend you watch their special (they were filming it at Sony hall last night) when it comes out. I’ve met Alok at events here and there as well as admired how much they speak from love and courage, especially when attacked by immense hate. But last night I got to know them in a new way. Such a strong voice that all of us can benefit from listening to. And so entertaining.
It’s hard for me to think that after hearing what they had to say last night with humor, candor and wit, that even conservative right wing Christians who may be opposed to many of the things they think Alok represents, would not have a change of heart. That is of course if they really are “good Christians.” I’m so glad I got to see and hear what a “calling in” rather than a “calling out” sounds and feels like.
Thank you Alok for inviting me. And thank you most of all for showing us a way to come together and accept each other with empathy rather than fear for those who are not like us.
That face when Hollywood Reporter shouts out Taste The Nation as one of the top 10 TV shows of the year! Thank you @hollywoodreporter !!
#tastethenation #hollywoodreporter #besttvshow #bestof2023 #whattowatch #hulu
That face when Hollywood Reporter shouts out Taste The Nation as one of the top 10 TV shows of the year! Thank you @hollywoodreporter !!
#tastethenation #hollywoodreporter #besttvshow #bestof2023 #whattowatch #hulu
That face when Hollywood Reporter shouts out Taste The Nation as one of the top 10 TV shows of the year! Thank you @hollywoodreporter !!
#tastethenation #hollywoodreporter #besttvshow #bestof2023 #whattowatch #hulu
These beautiful kumquats, picked from my mother’s yard, have always been a source of brightness. Especially now in this dreary New York weather. Soon they’ll find their way into a bubbling, sticky marigold hued chutney with green chiles and ginger. If you’ve read my book Love, Loss and What We Ate, you’ll remember that recipe – one of my personal “sort of mother sauces”.
These beautiful kumquats, picked from my mother’s yard, have always been a source of brightness. Especially now in this dreary New York weather. Soon they’ll find their way into a bubbling, sticky marigold hued chutney with green chiles and ginger. If you’ve read my book Love, Loss and What We Ate, you’ll remember that recipe – one of my personal “sort of mother sauces”.
Me and @chefmilliepeartree had a fun afternoon in the kitchen recently. Here are some outtakes of some spicy takes!! Recipe videos coming soon!
PS – if you have to get store bought, go with @flybyjing!!
