Nik Sharma, author and photographer behind the blog A Brown Table, has made a name for himself by creating recipes using ingredients that reflect flavors of his native India — combined with techniques from his American home with tasty success. The Date and Tamarind Loaf recipe we’re sharing from Nik this week exemplifies his approach […]

Nik Sharma, author and photographer behind the blog A Brown Table, has made a name for himself by creating recipes using ingredients that reflect flavors of his native India — combined with techniques from his American home with tasty success. The Date and Tamarind Loaf recipe we’re sharing from Nik this week exemplifies his approach to food. It is from his debut cookbook, Season: Big Flavors, Beautiful Food. This could finally be the fruit cake that people look forward to receiving for the holidays! Try it out and let us know! —Kristina Why Nik loves this recipe: This cake is my take on the spice cakes of the west that we love to bake and eat during the cooler months of the year. I find tamarind to be one of the most wonderful ingredients to work with, either in savory or sweet recipes. It brings back many memories of the two large trees that stood in front of my childhood home in Bombay. Tamarind is usually accompanied by spice in curries or chutneys, savory or sweet, so I wanted to play on that idea and construct a cake that emphasized those features. In this loaf cake, the sweetness of the dates and t...