Yunnan is one of the most diverse regions in China in terms of cuisine. It is home to over 25 tribes and communities, each with its own cuisine and distinct ingredients. However, in extremely general terms, there are four main characteristics of the cuisine in this region: Sour: This is derived from pickled vegetables and vinegar. Spicy: The use of fresh chillies and Sichuan peppercorns is common. Herb: The cuisine is heavily scented with fresh herbs, perilla, sawtooth, and c

Nahari (or Nihari) is a rich stew from the Mughal era, the etymology of the word coming from Arabic, "Nahar", which means "day" or "morning". The different spellings of the word come from different regions, but refer to the same stew. Nahari was developed in the kitchens of Old Delhi, specifically Shajahanabad, where the stew was cooked slowly overnight and served as a hearty soup. It started in the royal kitchens, where it is believed that the Nawabs would finish their morni

It is so hard for me to find good prosciutto in India, so when I occasionally see it, I load up and freeze it. It is like gold to me. Let's start by talking about prosciutto and comparing it to bacon. Prosciutto is from Italy, made from the hind leg of a ham, heavily salted and aged in a cold, temperature-controlled room for 9-24 months. The salt draws out the moisture and concentrates the flavour. It is never smoked. Because of the curing process, prosciutto can be eaten as

At the heart of Andhra cuisine is a type of curry called the "pulusu", meaning sour. Andhra cuisine uses a number of souring agents: tamarind is the most common, along with roselle (gongura) leaves, lime, dried green mango (aamchoor), and buttermilk. These curries are usually vegetarian and are made with vegetables or lentils. This is a lovely curry that highlights the sourness by using both tamarind and green mangoes. The sweetener is jaggery for an earthy sweetness, and it