Tell us about yourself and what you would say is your food philosophy?
To start with, my name is Kulsum and I’m the blogger behind the blog Journey Kitchen. I’m an Indian expat born and brought up in a small Middle Eastern country of Kuwait. Then, life took a turn and my family shifted back to India for good. But as luck had it, I got married and moved back to Kuwait to live with my husband! Growing up, I was clearly the most enthusiastic foodie in the house. I criticized, demanded and talked about food with my mom all the time, but it was not until I got married, I truly understood the value of those conversations. My mom has always been a modern cook whereas my mother in law is a traditional one, my understanding of traditional food and its modern interpretation stems from these two fabulous ladies in my life.
My food philosophy is quite simple- wholesome and flavorful food and spice plays an important role in creating that food.
What led you to starting a food blog?
When I started I didn’t know what ‘blogging’ was. For me, it was an online journal so that I could share recipe links with my friends. I love talking about food, where it comes from, how it should be cooked, how it affects our lives, how it is related to our past and my friends as I soon realized where not very keen on all that talking. The blog helped me talk to myself and save the pain for my friends I guess. Eventually, I found people online who were passionate about food as much as I’m. Today, Journey Kitchen is my creative outlet, from recipes to photography, it is my happy place.
What would you say “Journey Kitchen” is all about and please share a recipe that best describes your blog?
Journey Kitchen is a modern Indian cooking blog. But unlike what many think, modern cooking is not about moving away from the traditional roots instead it’s about going back to the traditional ingredients and cooking method and recreating them using latest techniques. Journey Kitchen is about food that has reassurance and comfort of the past but is also exciting enough to enjoy it today. It’s my humble attempt to change the way Indian food is perceived. My husband’s love for traditional food and my love for modern make sure we always have great food and humorous arguments on the table which I often share on the blog.
Today’s recipe is inspired from a traditional sweet yogurt recipe from the city of Kolkatta called Mishti Doi (Mishti meaning sweet and doi meaning yogurt) , which my husband has childhood memories of. Mishti Doi is also called Lal doi meaning red yogurt due to it characteristic reddish color. It is made by caramelizing milk and then setting fresh yogurt in earthen pots. Considering I always have dulce de leche on hand, sweetening my hot chocolate and drizzle it over everything I bake, I figured it will work great for adding that caramelized flavor for Mishti doi.
Dulce de leche is a Latin American spread, made by slowly converting the sugar in sweetened condensed milk until it caramelizes. After hours of cooking what you get is creamy, caramel flavored sweet milk, almost like a jam. I always make my own but you could easily use store bought.
Baked Dulce de leche Yogurt – Mishti Doi
2 cups yogurt
1 can (395g) dulce de leche
100 ml heavy cream
1/2 tsp rose water (optional)
Preheat the oven at 170 C. Whisk all the ingredients together for 2-3 minutes.
You can use individual ramekins or a large oven safe bowl to bake it. The baking time with differ according to what you use, but it generally ready when it’s thick and set in the middle. For the small ramekins I used, I baked them for only 15 minutes. Baking in larger bowl can take up to 30 -40 minutes. When I recently made it again, I thought of covering the ramekins with aluminum foil which helped in reducing the little drying you see at the edges when you bake in small ramekins.
Once baked, let it come to room temperature and chill for at least 5 hours before serving. Garnish with pecans.
“Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide 🙂
we bengalis have won pretty much every award in the world stage you name it we have it and we are damn proud of what we have 🙂 ”
KAMONASISH AAYUSH MAZUMDAR
MBA (IMT Ghaziabad)
Of course you love Journey Kitchen, we all do!! Love this guest post + this yogurt looks amazing!
i love kulsum! even though i havent met her yet. shes talnted in so many ways, her blog is delicious all over!
Looks uber delicious!
Great blog, your curries are mouth watering to look at too.
Now following, x
Love this post and absolutely love Mishti Doi!!Kulsum sure looks very very talented!Love the pics and the recipe!Its going to show up on our table very soon 🙂
real goo post looks nice
text for free at
Wonderfully styled photos.
If it is baked, perhaps it is bhappa doi?
Neat photos, making my mouth water. Just a quick correction: State of Kolkatta does not exist. The name of the state is West Bengal, and the city is Kolkatta.
you are absolutely right. No wonder I never did well in my Indian geography classes! Thanks for letting us know.
This is just gorgeous!! I’ve bookmarked it to try soon. I hope all is well, sorry it has been a rough week.
I’m sorry you’ve been going through some rough times! Sending you lots of love and good wishes.
I do love Kulsum and her wonderful take on Indian cuisine. Such a lovely piece!
Kulsum, You are the best! I’m so glad I met you through the wonderful world of blogging! Best of Luck to you in the future! Love your mouthwatering recipes & your beautiful photography!xx
Same here Sara, you are the sweetest person 🙂
Kulsum, a nice recipe! Your pictures are lovely, too.
I love how easy this is to make, I’ll be making this one very soon!
fabulous post! I love the both of you!! Y’all do incredible work and are so fabulously talented!
Love the recipe.. never tasted it though. It sure looks awesome.
Love Kulsum’s photography.
This took me back home.. Mishti Doi.. I want some now!!
I love Kulsum’s work .. the photography, the styling, the props ..the writing .. I can go on and on. Huge fan of this talented girl 🙂
Love the pictures Kulsum, Mishti doi is my very fav and this one is different than what I make regularly. But Surely i will try this as soon as I can, Dulce de leche is my very fav and I am just drooling……..Thanks for sharing Prerna.
Lovely recipe and it was a pleasure to read Kulsum’s interview.
Gorgeous! Love the photos. This is one of our favourites. I make it with condensed milk and slow bake for 5 hours with coals, imparts a beautiful flavour 🙂
Thanks Sneh, I did cook the condensed milk for long hours for dulce de leche but with coals sounds sooo cool. You should share the recipe!
Never tried Kulsum but it looks like the recipe is easy to follow.
Beautiful photos and interesting recipe as always Kulsum. Great to see you here 🙂
Lovely to be introduced to Kulsum and I’m in love with this recipe!
Omg this looks so delicious,.even I luv mishti doi…:)
Enjoyed reading your post, the photos that you have posted and also read about your pal. Its wonderful isn’t it to have a good pal to talk to anytime. You are blessed indeed.
Love Kulsum and what a great glimpse into her wonderful life 🙂
Kulsum, I am a big fan of yours!! And this recipe looks so perfect for dulce de leche lovers (me me!!!). Gorgeous photos as always. Prerna, thanks for bringing these lovely ladies to your blog, we are having fun 🙂
Thanks Ambika, you are sweet! 🙂
Thanks to Prerna for letting me share her gorgeous space!
I love Kulsum’s lovely blog! Thanks for the wonderful guest post and great interview.