Sarah Todd Cooked with Spice, Made with Love

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and a dessert



A French Heritage House, Dior is 73 years old and their highly sought after apparel or accessories can be spotted from a distance.  Synonymous with quality and excellence, it is globally appreciated by those who favour bold and feminist styles.  Their designs and fabrics have evolved and been re-imagined through innovation, while maintaining the vitality of the brand. Tailoring is the name of the game and their prêt-a-porter pieces are the foundation of the label.  Creative director Maria Grazia Chiuri created a craft intensive collection which celebrated women’s artistic expression in their pre-fall collection.


Designed to grab and go, these pieces resonate with my personal style sensibilities. Consequently, with my hectic work and travel schedules I’m always on the lookout for comfortable yet conversation starting pieces. The irony is that the House of Dior stands for women empowerment given that I’m inherently in a male dominate culinary world. It brings up pertinent issues women go through via their collections every season.  Nothing says I’m ‘worth it’ quite like Dior.  Finally, when it comes to my refined look, I’ve styled it with their textured shoes.

I’ve teamed a white t-shirt with flared woollen trousers and wrist accessories.  My white tee with colourful detailing is a wardrobe essential. Furthermore, it is perfect for mixing and matching. The Dior bag pays homage to 30 Avenue Montaigne where the founding couturier Christian Dior set up his very first atelier and office space. A new line of bag, it’s a must-have with that strikingly minimalist vibe.  In contrast, I’ve infused a cool spin to my versatile pieces with the addition of street food in Mumbai. Just like its colourful culture, the desserts here are full of exotic flavours which are bound to make anyone’s mood better.



There’s nothing a sweet desi delicacy can’t cure. The quintessential dessert disguised as a drink, the Royal Falooda is one such delicacy. We’re all thankful to the Mughal kings for introducing it to us. Falooda reminds me of a sundae which soothes my sun baked nerves. This multi-layered dessert is made from locally sourced ingredients.  These include delicate semiya vermicelli or falooda sev, milk, rose syrup, and basil or sabza seeds.

The vermicelli has been cooked earlier until it’s translucent but not squishy and the seeds have been soaked prior until they swell.  The milk has been sweetened with sugar and chilled.   The rose syrup, falooda sev and cold milk is poured into a tall glass.  Finally, throw in some ice cream with basil seeds.  These seeds are the superfood chia seed’s doppelganger. They look alike but the nutritional benefits are different. While chia seeds are antioxidants and help weight loss, basil is cooling and a great source of iron.

Finally, before you dig in I suggest you mix the ice cream into this refreshing, creamy and smooth dessert.  The perfect flavour balance of falooda not only engaged my palate but added an entirely new aesthetic into my shot, making it the perfect antidote to a summer’s day.

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