Rosemary-black pepper roasted spatchcocked chicken
top of page
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...
kzafarullah
5 days ago2 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...
27 views4 comments
kzafarullah
6 days ago2 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...
56 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...
23 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...
41 views1 comment
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....
12 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...
62 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...
27 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...
29 views1 comment
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...
46 views4 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 views9 comments
kzafarullah
Oct 162 min read
Eggplant with black garlic
Black is the new kid on the block. It is an Asian condiment made by slow-fermenting garlic in a hot and humid environment (155°F to 175°F...
11 views0 comments
kzafarullah
Oct 153 min read
Moroccan seven-vegetable tagine
Tagines are the quintessential Moroccan dish. They are omnipresent in every Moroccan restaurant and come in several varieties. Although...
19 views0 comments
kzafarullah
Oct 132 min read
Lentil and pumpkin stew with roasted garlic (Potaje de lentejas y calabaza)
Sometimes, a stew is what you need to make your soul happy. Slow-cooked, aromatic, and warm, it is the perfect food. Here is a lovely and...
22 views0 comments
kzafarullah
Oct 122 min read
Sicilian chicken breast with quick tomato sauce
I was cooking a private dinner one evening, and one of the guests was very particular about her diet. The curated menu did not fit her...
25 views5 comments
kzafarullah
Oct 92 min read
Moroccan almond drink
Almonds are one of the oldest cultivated trees; history mentions it over 5000 years ago. The almond has always been important to Middle...
27 views1 comment
kzafarullah
Oct 82 min read
Rghaif with caramelized onions with spiced filling and raisinfilling
Rghaif is a street snack that can be found at vendors all across Morocco. They are the perfect bite for when you get the nibbles from all...
21 views0 comments
kzafarullah
Oct 62 min read
Mysore mutton
This dish has travelled and adapted to local flavours. It hails from the city of Mysore in Karnataka. The dish has migrated to Singapore...
50 views0 comments
kzafarullah
Oct 53 min read
Hyderabadi green pepper curry (Mirchi ka salan)
This is a classic dish of the Hyderabadi Nizams. The Nizams rules Hyderabad and the Deccan plateau from 1724 to 1948, 224 years. Over...
83 views1 comment
kzafarullah
Oct 21 min read
Cucumber in soy dressing
This simple side is perfect for any table. The crunchy cucumber is drenched in a drizzle of soy sauce, which adds salt and a lovely umami...
18 views0 comments
bottom of page