Shahi Toast
The "cooking" time is actually fridge time - this is a SUPER easy recipe to throw together.
Indian food has not always been my jam. I grew up one of the worlds pickiest eaters, and because of some (untrue) preconceived notions I had about Indian food, I always avoided it. Luckily, as I’ve aged, my husband has forced me to try new things, and one of those things is Indian food, and thank goodness for it. Now I’m not going to claim that I don’t end up ordering Chicken Tikka Masala a good portion of the time, but I feel like that’s progress.
So, for the last 10 years or so, I’ve been happily eating Indian food, but I’ve never branched out enough to cook it on my own, and there are a few reasons for that. The main reason is that I’m lazy, and a lot of Indian recipes have long ingredients lists full of things that I was completely unfamiliar with. The second reason is also laziness based – I didn’t have access to a lot of the spices that these recipes called for, because although Cincinnati is definitely becoming a foodie town, it’s still not easy to find asafetida or fenugreek or fresh curry leaves anywhere near me.
For the last year or two, I’ve thoroughly enjoyed watching Priya Krishna cook various Indian dishes on the Bon Appetit YouTube channel and through watching her, I’ve learned that Indian food is nothing to be scared of. Yes, there are a lot of ingredients in some of the recipes, but some are incredibly simple. I bought her cookbook, Indian-ish, almost as soon as I knew that she had one and I’ve been working my way through it slowly ever since.
Shahi Toast
Recipe details
- 4 Ramekins
- Prep time: 10 Minutes Cook time: 8 Hours Total time: 8 hr 10 min
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