Hyderabadi pasande
Pasande is a very traditional Hyderabadi dish, one that is being forgotten. Mutton Pasanda dates back to the 16th century and became a...
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kzafarullah
1 day ago2 min read
Arunachali millet pancakes
At the luxurious Timilo Resort in Tawang, Arunachal Pradesh, I was greeted with these delicious pancakes for breakfast. They are part of...
14 views0 comments
kzafarullah
2 days ago2 min read
Green plantain chutney from Andhra Pradesh (aratikai pachadi)
Plantains are a mainstay in Indian cuisine. They are easy to grow and filled with nutrition. Compared to bananas, plantains are larger...
18 views0 comments
kzafarullah
4 days ago2 min read
Roasted Brussel sprouts with shallots and thyme
I absolutely love Brussels sprouts. They are delightful to look at, especially when they are still attached to the stem and have a...
13 views0 comments
kzafarullah
5 days ago2 min read
Chard soup with cumin, cilantro and lime
I love chard; it is earthy, healthy, and so beautiful. Chard can be traced back to ancient times. It supposedly grew in the Hanging...
23 views0 comments
kzafarullah
Dec 12 min read
Rosemary-black pepper roasted spatchcocked chicken
Roasting chicken is an art. The chicken must be moist, and the flavours must infuse the meat. I have been working on recipes that must be...
8 views0 comments
kzafarullah
Nov 302 min read
Fenugreek leaf pancake (Vedayakeerai dosai)
Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds are used in spice...
26 views0 comments
kzafarullah
Nov 292 min read
Marinated Peruvian purple potatoes
The potato was the first domesticated vegetable on the shores of Lake Titicaca, in present-day Peru and in extreme northwestern Bolivia...
21 views0 comments
kzafarullah
Nov 281 min read
Sri Lankan green plantain fry (Vaalakkai poriyal)
Plantains are common in tropical countries. They grow easily and are nutritious. Like potatoes, they are used as a base vegetable and can...
21 views0 comments
kzafarullah
Nov 274 min read
My mother's Haleem
Haleem originated in old Persia as a dish called Harees. This dish and its variations are still eaten today in many parts of the Middle...
91 views0 comments
kzafarullah
Nov 22 min read
Arunachali champa shake
I recently took a trip to Tawang in Arunachal Pradesh, where this shake was on the breakfast table. On the first sip, I wanted the...
58 views5 comments
kzafarullah
Nov 12 min read
Hyderabadi tomato chutney (Tamatar ki chutney)
Chutneys play an important role in Hyderabadi cuisine and all over India. They are the pop on the table and complete every meal. This is...
80 views4 comments
kzafarullah
Oct 302 min read
Yoghurt curry with meatballs (Kache dahi ki khadi kofte ke saat)
I grew up loving this recipe and have always thought it was Hyderabadi. On a recent visit, I asked my mother to make it for me and...
32 views0 comments
kzafarullah
Oct 292 min read
Arunachali red rice porridge (Thupka)
Thu pk a is a rice porridge from Arunachal Pradesh. It is not to be confused with the Tibetian noodle soup Thu pk a Red rice is one of...
46 views2 comments
kzafarullah
Oct 252 min read
Roasted peppers with preserved lemons on pita coins
I was curating a Moroccan dinner and was searching for a recipe highlighting the essence of ingredients and flavour from the region....
14 views1 comment
kzafarullah
Oct 233 min read
Tahari
Tahari or Tehri is an ancient dish that dates back to Ayurvedic cooking. It is a dish of rice cooked with vegetables and other...
71 views0 comments
kzafarullah
Oct 222 min read
Garlic rasam
Garlic is used copiously in Indian cuisine, except in the Jain culture. It is essential in almost every household. The term "garlic" is...
30 views0 comments
kzafarullah
Oct 202 min read
Hyderabadi chicken with roselle leaves (Murg ambada)
Roselle leaves, locally called ambada, is a favourite across India. These leaves impart an intense tangy flavour to the dish that most...
32 views2 comments
kzafarullah
Oct 193 min read
Chicken bastila
Bastila, or basteeya, is an ancient dish. The first time I had this pastry in Marrakesh I was fascinated by the complexity of textures...
52 views5 comments
kzafarullah
Oct 182 min read
Moroccan rice pudding (Rozz b'lehlib)
Rice originated in either India or China. It has always been the major grain of the civilized world and quickly replaced ancient grains...
24 views10 comments
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