Ganga on Nostr: In the peak times of our xmas dinners, before family started moving interstate, and ...

In the peak times of our xmas dinners, before family started moving interstate, and the older members left us for good 😢, and when there was often a dozen of us, and before my body became intolerant to alcohol etc etc, we would start with a Kir Royale (creme de cassis and champagne). It was a habit that I picked up in France when I worked there on winter incl xmas. It was such a special habit.

I never added green chillies, but I like the thought of this recipe from #CinnamonKitchen. I have had "red chilli water" where a fresh chilli is placed in the jug on hot days. The water tastes wonderful, not spicey but sort of "clear and clean". I did it at home too for a few summers. Imagine a green one in a Kir Royale. Perhaps it does give a little heat. An Indian twist. ❤️

Cinnamon Kitchen also does a Coconut Kir, a twist on the traditional one made with toasted coconut liqueur and champagne.

#Food #CinnamonKitchen #VivekSingh #IndianFood #Drinkies #Drinks