I must admit to having cheated!. I wanted to make this curney at the last minute, and did not have pumpkin seeds. What I did have were sunflower seeds. So I did a quick substitution and was very happy with the chutney. Pumpkin is an important ingredient in the Meghalaya household, and has been cultivated for centuries. First, pumpkin is always part of the house vegetable patch, with vines crawling everywhere and fat pumpkins waiting to be picked. It is an immediate source of

This is a simple recipe of Italian origins, but one that pops with flavour. The magic combination in this recipe is the melding of earthy mushrooms and anchovies. Anchovies have long been used as an "umami" agent in the Mediterranean and European cuisine. Across the world, anchovies have been used similarly: Jeotgal in Korea, fish sauces, Nam pla in Thailand, and Nuoc nam in Vietnam; shaved, smoked skipjack tuna in Japan; and other dried, salted, fermented, and fish pastes.

This is a rather contemporary recipe from this ancient land. The recipe was conceptualised by the chef to mimic the famed dip, Muhammara from Aleppo. The mutton chops are delicious, the meat juicy. The pomegranate in the marinade helps tenderise the meat. The flavours are subtle, dominated by the pomegranate's tartness and a touch of sweetness from the sugars. These mutton chops are perfect as a snack or a dinner. Greg and Lucy Malouf have travelled extensively across the Mid

Chettinad cuisine is characterised by its spiciness. And these eggs are no exception. This is a simple recipe, perfect for a quick breakfast or a light lunch. The eggs are perked up with the chillies and the spices, making this dish quite addictive. This South Indian cookbook brings the unique cuisine of the Chettinad Tamils to my shelf. This now-popular cuisine is known for being extremely spicy, complex, and distinctive. This book is a wonderful collection of recipes that m