Daring Bakers: Mango & Passionfruit Tiramisu


Tiramisu - Mango Passionfruit (01) by MeetaK 

As I got back from Dubai one of the first blogging duties I did was check out the latest Daring Bakers’ challenge. Although the group has grown into a size of a small town and I certainly do not know half of them, I am always pleased to surf onto a new find and make a new acquaintance. I also love seeing the variety of interpretations on one recipe, which often gives me new ideas and inspiration for a future recipe or experiment. 

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Monthly Mingle: Celebrating 4 Years with Champagne



This week I am celebrating 4 years of What’s For Lunch, Honey? It’s been a wonderful roller coaster ride and I’ve had so much fun through it all. Incredible 4 years of food, photography, recipes and friends – what a ball I’ve had.

I’m on my 609th post! Imagine the time I spent working on each – wow! But it’s these 609 posts that have found a way for me to express myself and share my thoughts, feelings and work with you. Through this channel I have been able to reach out and touch you.

This space has given me a few cherished friendships over the years and that is what means the most to me. Never did I think way back in February of 2006 when I wrote my first post (jaw dropping I know) that I would find a calling that would change my outlook on cooking and photography so radically. But it did. I’ve come a long way – and I want to still go on further. I hope you will join me and motivate me as you have the past four years. I could not do it without you all! Thanks for all your support.

Wouldn’t it be great to be able to toast with some bubbly? But we can and we shall. The party is on and I would like you all to join me celebrating 4 years of WFLH with a glass off classy Champagne.

I’d like you to go get your favorite bubbly, champagne would be best, but also prosecco or sparkling wine would work, pour yourself a glass, raise a toast to me, drink it and then think about how you could use the rest in a recipe.

What I am looking for in this session of the Monthly Mingle is your creations using champagne (or prosecco or sparkling wine). For those who do not like alcohol you can use the non-alcoholic version. Make a dessert, use it in a cake or make a sauce for your meat dish – it’s entirely up to you how you plan to use it – but I want champagne in it!

Here’s how it works:

  1. Create a dish that fits the Champagne theme as described above.
  2. Post about it on your blog from now till 16 March 2010 (entries must be in English, please).
  3. Your creation should be prepared for the current Monthly Mingle theme and only shared with a maximum of 2 other blog events. Let's try and keep the creations as fresh as the ingredients you use.
  4. You must provide a link to this post and/or the official Monthly Mingle page.
  5. Once you’ve posted your dish, please fill the Monthly Mingle form to send me your entries.

You can easily access the form via the submission button on the sidebar under the Monthly Mingle “Come Mingle With Me" section or via the official Monthly Mingle page.

If you have any questions, queries or issues drop me an email at:

Never miss a mingle! Keep tabs as the Monthly Mingle travels around the world via the MM Calendar.

Here’s to a bubbly mingle – chin chin!

All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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H2Ope For Haiti


h10_21710729 Medical staff members treat an injured man at an ad hoc medical clinic at the MINUSTAH logistics base following a devastating earthquake that rocked Port au Prince, Haiti, on January 12, 2010. (LOGAN ABASSI/AFP/Getty Images)

One of the things I love about being part of this food blogging community is the fact that the readiness to help. We’re not all about food, recipes, Farmer’s Markets and fancy food pictures – no it goes deeper than that.

When the horrifying earthquake shook Haiti earlier this years bloggers got together and helped right across the web. Twitter, Facebook, blogs - every outlet was used and we all did what we could to raise money.

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Dubai Lifestyle – Has it boomed out?


 Dubai_010 by MeetaK Diving sculpture – one of many sculptures made of fiberglass to create a dynamic visual spectrum that complements the rhythmic flow of water. The impressive Waterfall at the Dubai Mall runs through the entire height of the mall and is adorned with these sculptures of human divers.

Every time I return from Dubai I need a few days to process my experience there. My parents have been living there for a little under 20 years now so I've been going back on a regular basis. Even before that, while we were living in Qatar we'd often fly over to Dubai with our school for various sporting events. I've literally seen Dubai rise from the dust like a bright shiny phoenix.

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Roasted Aubergine Salad with Saffron Yogurt, Pine Nuts and Pomegranate


 Roasted Aubergine Salad with Saffron Yogurt (01) by MeetaK

Well I am back home in Germany, experiencing crass opposites. From bright sunshine to cloudy grey, from the warmth of 25 degrees to a freezing –5 degrees, from pure relaxation to a whirlwind of chores and routines, from a houseful of family and the buzz of commotion to a serene and fairly empty home, from indulging in exquisite dishes from every part of the world to simple and comforting home cooked meals, from high heel sandals to high boots and from light cotton to thick flannels.

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Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel


Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK 

I can hardly believe my stay in Dubai is coming to an end. I’ll be flying back to Germany tomorrow and just thinking of the cold there makes me shiver. But the 22 – 26 degrees C we’re enjoying here has warmed us up right to the core. Wonders what sunshine does to the soul and mind.

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Black Sesame and Nutella Macarons


Black Sesame and Nutella Macarons (02) by MeetaK 

I broke a few macaron rules with these macarons. Or rather I bent them. They were also created in the last minute rush between Soeren’s music festival and packing for Dubai. They had to be made before I left for vacation as I knew I would not have the opportunity to make macarons here at my parents place.

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