I am Megha, and this is my blog. We’re all about Love, Dough and Batter. Well, Love, Dough and Batter, and also much more.
I am passionate about baking, and have been ever since I was a kid. When my mom or aunts would bake at home, my cousins and I, — yes, we were quite a handful, but more on that later, actually, maybe not — we would run to lick the leftover batter off the spoon. If we were lucky, we would manage to scrape off a teaspoon of condensed milk too. Simple joys, but the kind you never forget. Eventually, that is what it’s all about – the simple joys.
The trouble with being the kid who waits for treats is that you simply have to wait; there is no reliable schedule. Baking would happen when it happened, and no amount of hovering around the kitchen could make it happen sooner. So obviously, the best solution — eleven-year-old me decided — was to start baking myself. A perfectly logical conclusion. What could go wrong?
And so, it began. One fine afternoon, my mom taught me to bake my first cake. Fresh cake, all the batter I could want, always at my fingertips. And course, the delightful sponge cake at the end. It was, truly, a wish fulfilled. What fun for everyone. Well, almost. In a move that will surprise no one who knows me, I managed to slightly burn my hand in the process. And yes, such kitchen accidents still happen, more often than they probably should. I can quite literally say: baking has left a mark on me.
Minor injuries aside, I never looked back. Since that first memorable afternoon in the kitchen, it has been quite a journey — through cakes and breads and everything in between, through baking and cooking and the occasional culinary experiment that didn’t quite go to plan.
I am based in Biratnagar, Nepal, and this is where most of the baking, experimenting, and — let’s be honest — eating happens. When it comes to flavours, I have my loyalties: salted caramel, chocolate, and anything citrus — a good kick of lemon or orange in a batter makes me unreasonably happy. The classics aside, I’m also always chasing the next interesting flavour combinations. A refreshing basil and cranberry cupcake that I baked a couple of years ago still ranks quite high for me. The best part of baking is that there’s always something new to try.
Lets just say, I’m a flavour enthusiast and always be pro all things yummy. That’s the brief, and I’m sticking to it.
This blog is where I bring all of it together — the baking, the stories, the discoveries, and sometimes the things that are neither dough nor batter but are worth talking about anyway. Love, Dough, Batter and more. I look forward to exploring it all with you.
So feel free to wander around, explore the posts, and hopefully find something that makes you want to head straight to the kitchen, or maybe even your nearest cafe!
Welcome to Love, Dough and Batter. Welcome to my happy place.
All the things at the heart of baking, in and around the kitchen, a lot is curated with love, find them here.
Though these dough based foods knead some time, we have some for you right here.
Know more about cakes, cheesecakes, waffles and other batter related food here.
And now for everything thats beyond simply dough or batter, we have more for you, here.