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Krishna’s Breakfast
Appears in
Published 2007
The Krishna in question is not the Hindu deity but Krishna Riboud, a brilliant epicurean friend who put this breakfast together after inspecting the possibilities in my tiny Berkeley kitchen one morning. We had some apricot jam and fresh panir I’d made for her, which I thought we’d be eating with freshly warmed whole wheat tortillas and some strong Darjeeling tea—a perfect Parsi breakfast—but her eye fell on the fresh turmeric pickle from the night before.
Twenty-five years later, Krishna’s breakfast is still one of the most exciting things to eat that I know. Think of it as something to eat throughout the day, not just for breakfast. We usually serve it as an intriguing hors d’oeuvre, and always, there’s a gasp of delight when people realize they’re not eating chopped carrots. If you can’t make your own cheese, serve a fresh goat cheese or Manouri, a sheep cheese from Greece, or even a not-too-salty feta, say Bulgarian. If you don’t want to make your own chapatis, whole wheat tortillas are in many supermarkets—my favorite brand is El Grano de Oro. If you do, it’s not hard.