My last day in Tokyo was a lovely afternoon with the Kikkoman team, where we all took turns cooking a dish or two and chatting about the trip, forming new friendships. It was an afternoon of camaraderie, laughter and great food. We had spent the morning at the market, buying ingredients, more on a whim than with a plan. I had also brought a few ingredients down from India, knowing this afternoon was on the agenda. Here is a simple dish that brings together the flavours of Jap

Sciusceddu is a mouthful, it is delicious! It is a soup, but I call it a meal. It originated in the city of Messina and is strongly associated with Easter. It is served at Easter lunch and symbolises renewal and abundance. The meat symbolises the end of the Lenten fast, and the eggs and cheese highlight abundance. The history of Sciusceddu is layered and deep. The earliest references date back to the 4th century to a cheese and cheese soup called "juscellum). The Arabs added

I recently took a trip with Peter Kuruvita to the southern part of the island. At one of your stops, we demonstrated how to make a moju. It is a simple recipe and belongs to the family of Sri Lankan achacharus and sambols. A moju is typically Sri Lankan, but the word originated from Malay, "mochua", meaning to pickle or preserve. It is a typical dish made with practically anything —vegetables, fish, meat, or sometimes fruit —and characterised by a spicy, sour, and sweet flav

Taro is commonly found throughout India and is widely used as a staple food. It is one of the earliest crops and made its entry into India before the potato, which is relatively recent. Taro has historical references in the Vedas and early AyurVedic writings. It is a very easy crop to grow, both in the lower wetlands and on higher altitudes, making it a very hardy and versatile crop. Every culture in India utilises this vegetable in its root form, and some even incorporate th

In July of this year, I took a trip to Angola, one of the least touristy destinations in the world. This was a superb cultural and culinary trip organised by Roads & Kingdoms , and hosted by the fabulous food writer, historian, and cultural guru who was our guide for the week. On my first night, we went out to a local restaurant,  Churrascaria Nandinhos, renowned for its BBQ'ed chicken. I have lived in the US, and BBQ'ed chicken in the Virginia belt was what I considered th

The Chettinad table is loaded with chutneys and condiments. They add to the complexity of flavours on the table and provide that pop of...

One of the least known cuisines in India is Assamese muslim-influenced cuisine. This is a tale of migration, royal kingdoms, trade and...

There is an art to flat iron cooking, which involves cooking on griddles, skillets, planchas, teppans or simply on large flat surfaces....

I like to step beyond the ordinary when it comes to salads. I particularly love the burst of fruit in a salad. This is a lovely, simple...

Taze fasulye is a staple dish in Turkey, typically served as a side dish with meats or as part of a mezze table. The name means "fresh...

Bakso comes from the Chinese term "bak (meat) + so" (paste) and is a meatball soup of Chinese origins. The Chinese migrated to Indonesia...

Tapas, also called pinxtos, is my idea of fun food, but with a very serious tone. The chef has just a small bite to present perfection....

This is a quintessential dish in any Indo-Chinese restaurant and one of the most ordered dishes on the menu. The history of Indo-Chinese...

An oothapam (or uttapam) is a thicker pancake usually made with the same batter as a dosa. The magic of an oothapam lies in its cooking...

I am always looking for new roasted potato recipes, I think, because I love the aroma of baked potatoes as they waft out of the oven....

As I walked through the grocery stores and markets in Japan, I saw these beautiful peaches, huge and super expensive. So, of course, I...

Lentils are an essential part of Indian cuisine, serving to add fibre and protein to our diets. There are approximately 30-35 different...

Mashbuss, also spelt as machboos, makbous, or majboos, is a family of rice dishes that are common throughout the Middle East. They are...

My love for ice cream always has me looking for new flavours, and here I think I have hit the jackpot. Shir yakheh literally translates...

Pasta salads are built for summers, they are light and easy to have on hot days. Here is a lovely recipe that is simple to make and...