Last update: 31st Aug, 2010.
Hi Everyone! I’m Shaheen Peerbhai, a 23 year old girl from Bombay who always has food on her mind and is always thinking about what to bake next. More often than not a recipe book replaces the bedtime book.
I created this blog to chronicle my cooking and baking experiences. I’d like to share my experiments – be it the most luscious Creamy Oreo Pie or the insanely delicious Garlicky Baked Fries or the Chocolate Chip Cookies that got everyone swooning.
Although I love trying new foods, I’m not too daring about what I cook with. By this I mean that I’d happily eat a lobster ravioli at a restaurant but I won’t be able to stomach a lobster that I’ve cleaned myself (that’s why I watch Bourdain for some inspiration). A little queer, I know.
I’d love, love, love to hear from you! Say hello to me in the comments section below, or if you’re shy then email me on shaheen(at)purplefoodie.com
By day I’m marketing for an IT company and in my free time I bake. I love that I have flexi working hours to help me cultivate my hobby. After 2.5 years, I’m finally out of my cubicle and into the kitchen. Not just any kitchen, a pastry kitchen! Currently, I’m having fun baking for catering business, writing about food, and helping local companies with recipe development amongst other things. As you can probably see from the look of my blog, I also enjoy food styling and photography.. Drop me an e-mail if you’d like to work with me. The Purple Foodie’s been in the news, local as well as international, from time to time. For details, please visit the media page.
FAQs
When I started the blog, I used my cybershot camera phone only because I thought I’d never miss an opportunity to photography since it would always be on me. Not a very wise decision. Since June 2008, I’ve been using a Canon A570IS Powershot and I’ve been working towards improving my photography. I’ve learnt that the easiest way to get photos right is by getting the lighting right. I can’t emphasise enough the importance of lighting. The amazing point and shoot stood me in good stead for over two years, and since August 2010 I’ve been using a Canon Rebel T1i / 500D. Absolutely love it!
A lot of the recipes on the blog are inspired or adapted from my ever growing collection of cookbooks. When this is the case, the recipe source is always mentioned below the recipe. Otherwise, the recipe is just something I’ve come up with on my own over time or probably for lack of foreign ingredients.
Yes you can, but there are certain conditions. The blog is licensed under Creative Commons. This means that you can share or adapt my work only when you give me due credit for it. If you chose to blog about the recipes or photos, you must link to the original post on this blog. Thank you for playing by the rules.
Yes, I am from Bombay (wouldn’t call it by any other name!). It’s not easy to find foreign ingredients here and I’ve been fortunate to travel or have family come down every so often to honour my wishlists. But of late things have gotten a lot better. Here is where you can find more about Baking in Bombay (it’s updated with an awesome map of Crawford Market)!
That’s the question I’m asked the most, but there’s no specific answer to that. Purple is just my favourite colour!
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{ 77 comments… read them below or add one }
wow!! proud of you!!
sexy blog sexxieee!!!
Purples my favourite colour tooooo!..& so is food my fav!..Mwah!
I suggest you put down something to do with your cooking experience as well. This comment can serve as a reminder, you can take it down once you’ve added that.
Just came across your blog…love the name; I love cooking and purple:)Can't wait to try your paneer recipe, I live in Canada so it would be great to be able to make my own and not just eat it at a restaurant.
Hey Anon.
I got so excited when I read that you like my blog name. I just came up with me when I couldn't think of anything that I can identify with. One you start making your own paneer, you will be addicted. I'm so happy you don't have to wait to go to restaurants for it anymore.
I stumbled on your site and have enjoyed my visit on your blog and will definately be trying the garlicy potatoes. Wanted to simply say that you have a wonderful blog. Well done – a middle aged reader from Israel. Eva
Thank you so much, Eva! I am so happy you enjoyed the garlicy potatoes.
My! For once i could drool over the pictures..and if they are a testimony of how good you are in the kitchen…Girl, you rule!
tell me, how do u make the perfect whipped cream?
i'm going to try garlicky potatoes this evening
I've been reading your pages for past 2 hrs…what are you doing with a marketing job?? this is your true calling, girl.. u r better than a professional here.. the recipes are mouth-watering, the pictures crisp and the stories, wonderful! you're gifted.
What blogging software do you use? I'm adrift on a sea of options……..
hi , i am interested in a small business opportunity with you (Organics). kindly call 9920296989… my name is Rashi.
Loved your site! You have quelled all curiosity in your clear and concise FAQ section.
Hi! I'm revamping my recipe blog, Picture This (http://macrecipes.blogspot.com/), where I post recipes only with photos. These include my own creations/photos as well as other blogger's recipes/photos that intrigue me. I had done about 8 posts when I thought that I really should ask if I can use these on my blog first. I also reference back to my source with a link. I was wondering if I could have permission to use your recipes & photos on my blog. This blog is solely for recipe exchange and that is all it will be used for. Thanks!
Mel
Hi Mel,
Thanks for asking. I am sorry, you may not use my photos on your blog. You can most definitely use the recipe and then link to post about the recipe. Also, it's always better to write the recipe in your own words, rather than pick it up verbatim. Let me know if you need further clarifications.
Hi,
I am a university student who doesn't cook very much, due to lack of interest and time. However, upon stumbling across your site, I found myself being attracted by your lively style of writing, appetizing pictures and your passion for what you do so well! While perusing through your recipes I realized to my dismay that you only have one main course without meat. Do you think you could post more recipes for vegetarians? Have a great day!
Hi,
I am a university student who doesn't cook very much, due to lack of interest and time. However, upon stumbling across your site, I found myself being attracted by your lively style of writing, appetizing pictures and your passion for what you do so well! While perusing through your recipes I realized to my dismay that you only have one main course without meat. Do you think you could post more recipes for vegetarians? Have a great day!
Hey thanks, Ilana! I am so flattered by your comment!
I'm sorry I don't cook as much as I bake. Thanks for the feedback, this should get me cooking. 
I thought you're from the states or somewhere in EU. You definately have a wide range of palette for food, good! Just linked up your site to my food blog
Looking forward to your next recipe already. Revising your old ones for references..
–adel
Nilambara: Crap, crap, crap! I thought I had responded, but I didn't
Sorry!
Thank you so much for the nice things about my blog.
Whipped cream is a tricky question – it's hard to come by good quality stuff here. Most people use either the powdered packet stuff or Rich's cream or Betty Crocker stuff straight out of the can. Luckily, we not get some whipping cream at Hypercity/Gourmet City or Nature's Basket. A little pricey though.
What I do is whip up some Parsi dairy cream in my Kitchen Aid with a little caster sugar.
Emily: e-mailed you…
Adel: Thank you Adel! Found you on Twitter
I just stumbled upon your blog and am so impressed! I love it! Your photos and layout are just beautiful! Keep cooking!
Thanks, L2Baker – I must be doing something right *blush*
My just stumbled on to your sight and my mouth watered instantly! I can't wait until I can try some of your recipes. Your Visual Archive makes me want to drop everything I'm doing and bake now! Keep the recipes coming
AWESOME BLOG! Great photography. Love it!
Meg Cooksey: Thank you so much!
Go bake!
Mahafreed: Thank you so much for your compliment!
Very nice! Your pictures truly make a person feel the dishes are ready for one to taste!
Thank you so much Sunita.
I love the title of your blog! Mostly because my fav color is purple and I'm a total foodie; plus it's such a fun name.
I'm from Bombay too but I'm doing my undergrad in NY. I wish I would've found your 'Baking in Bombay' post when I was back home, it would've saved me so many headaches!
Anyway, I think you have a fabulous blog and I can't wait to try out your recipes. Keep up the great work!
Thanks Chaitali! Looks like we a few things in common.
When you're back you will not have to look to far to find the right ingredients, hopefully!
hi loving all the recipes!! spcecially the visuals gonna try one todays itslef!
i was wondering when u cook with chcolate what cooking chocolate is the best ??
Rushali
hey rushali! you should look through my baking in bombay post. i prefer using ghirardelli or calebaut, but selbourne or morde should get the job done as well.
Hey very nice blog!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…
rH3uYcBX
hey Shaheen,
May be next time I'm visiting Bbay we can catch up
I found you a tad late, just moved from Bbay to Hyd a couple of months ago – been food blogging since some 4 plus years now
Keep up the good work
Heyyy Shaheen….awesome website
… I love the stuff you have put… and even the website is designed sooo well.. its soo funnn & vibrant =)… Congratsss!! Proud of u… Will definately try out one of these recepies and let you know how it was.. 
i stumbled across your blog and it's a boon. love the way you have adapted certain recipes with things v find in India.And amazing photos! just staring at the photographs makes me feel hungry. congratulations on your new job. Am dying to come there and try everything…. : )
of course, we really should!
thank you so much Maitreyi! =)
Hey Shaheen.. Nice blog.. I am surely gonna try some of ur recipes
soon…
how do you cook and eat these foods and stay skinny !!
Hi Shaheen, I am so glad I found your blog, am from Bombay (now in exile) but love meeting fellow Bombayites! You have a great space here. Thanks for stopping by my blog and hope to see you around!
I am always excited to find another food blogger from Bombay!!
Shaheen,
Very nice to see your blog. Im a guy. My stomach just started rumbling as soon as I saw pics of all those preparations (or art work?) . I had not even entered the kitchen while I was in India. But now in the US, I cook and surprise myself many time with the awesome food I can cook. Improvisation is very important for students like us who dont go to a grocery store regularly. I am very interested in cooking and more than that..eating. Keep up your passion. Hopefully someone in my family (or I !) will read your cookbooks someday!
hi shaheen, in ur pie crust recipe u spoke of “shortening”. what is it ? can we replace it with butter everytime? what brand of butter (indian) should one use. i am new to cooking so pls excuse my naivety..
Hi Roshni,
Shortening is a something very similar to the local dalda. You’d rather not use it. I use Amul butter and it works just fine.
Thank you ! U are a darling !
A truly delicious food blog – awesome pictures and mouthwatering recipes.
Thank you so much Vikram!
Hey Shaheen,
I have been reading your blog and will soon try some of the recipes.
You doing some great cooking. I just love ur blog.
Good luck …
hey shaheen,
this is a great blog u have started
have recently become a baking fanatic, and have been trying out a lot of recipes. wanted to ask u for a few tips:
.
1. where will i get good marzipan in mumbai, i live in malad w and want to use them as decoration on my carrot and orange cakes
2. a basic family recipe of chocolate rum cake which i cant seem to get right: the cake cracks every time!! the recipe has baking powder, baking soda and eggs. any ideas on this.
its great that u have started this, plan to try out Each one of ur recipes pretty soon.
hope to hear from u soon
achala
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