Fig jam for me is a very gourmet, fancy sorta condiment – it even sounds like the jam came from the Ritz Carlton! But fig jam is so very versatile in flavor complementing that it is sort of a necessary condiment I keep at all times in my fridge. This is also a great way to use up older aged dried figs that have become hard and unenjoyable to eat.   So where all do I use it? In grilled cheese sandwiches with a touch of truffle oil, thyme and sometimes chilies. With vanilla bean ice cream. On crackers with a slice of sharp cheddar or grana Padano. With peanut butter to be spread of apple slices and topped with toasted nuts. To spread between two butter biscuits. To make fig newtons. Add on to a cheese plate. Need I say more?

This is the fusion at it's very best ! Thecha chutney is a something I make often and have in the fridge almost at all times. It's rich in Omega C, high fiber, antioxidants, helps control diabetes, protects heart health and helps boost metabolism. Need I say more? Now for a unique cheese platter or board, go ahead and try and swirl the thecha into cream cheese and await all the complements!

Dips & Condiments This is a glorious addition to the cheese plate or simply on its own on top of hot buttered toast – the beautiful pink hued with speckles of lush green is eye candy in every sense. I add some lemon zest and of course delicious minced garlic to the mix and tarragon gives that bittersweet-earthy kind of flavour. The Recipe Serves Ingredients 1 cup cream cheese, room temperature ¼ cup cranberries, room temperature, finely chopped 2 tbsp pistachios, finely chopped 1 tsp lemon zest 1 tsp minced garlic 1 tsp dried tarragon Instructions Mix all the ingredients together and let the spread sit in a closed container in the first for at least an hour before serving

Dips & Condiments This is quite a creative one, and the look and feel is very much like a pate – albeit a vegetarian one! The flavours of this is quite strong and unique and makes for gorgeous addition to your cheese plate. This pairs well with plain crackers, khakhra, breadsticks, on toasted sourdough with a drizzle of honey and extra chili flakes, with some montasio cheese crumbled on top, fresh tomatoes – just about anything that takes your interest! But most importantly it’s that dark colour addition to your cheese plate which looks so amazing, paired with the contrast in flavour to the usual suspects of cream cheese. The Recipe Serves Ingredients 1 cup cream cheese, soft 1 tbsp black garlic paste in olive oil 1 tbsp light soya sauce 2-3 tsp red chili flakes pinch of black pepper pinch of pink salt handful fresh basil, finely chopped Instructions Whisk all the ingredients together and let it rest for at least an hour in the fridge Bring the cream cheese to room temperature for 10 minutes before serving