From West Sumatra, Minangkabau, comes this aromatic dish, rich and loaded with subtle flavours. It is iconic, a classic, and, in my opinion, fabulous. The curry starts with a paste called bumbu kunning, made from turmeric, coconut milk, and aromatics. Minangkabau cuisine is composed of aromatics, earthy flavours, layers, and boldness. It is traditionally a village dish, cooked in traditional earthen pots, with the ingredients added slowly throughout the cooking process. There

This is a classic recipe in Chettinad. Eggs are a staple, easy to get, cheap and an excellent alternate source of protein. This is a simple and quick recipe. The eggs are boiled, then doused with a dry, peppery, aromatic sauce. The combination is perfect; tangy tomatoes form the base of the curry, and the spices infuse it beautifully. This dish is usually served as an appetiser, especially with drinks, but you can also serve it as a side dish. This South Indian cookbook bring

This is a poriyal, but not in the truest sense. A traditional poriyal is a South Indian dish, primarily seen in Tamil Nadu, that is a dry stir-fried vegetable dish with a specific recipe. Here, the recipe is followed, but the dish is made as a curry; it is very unusual. This is a robust curry. The flavours are bold, the eggplant soft and creamy. I love the combination of spicy and sour that this dish portrays. Southern Spice is a thin volume of amazing recipes by a master che

If there is a sambol quintessential to the Sri Lankan table, it is gotukola sambol. It is recognised by the fresh green colour and the light aromatic aroma. I had not had gorukala, or pennywort, before this trip; I had seen recipes with it and so was curious. Early in the trip, I had a chance not just to taste this dish, but also to make it. We had gone to a home to prepare dishes for the Katina poojava ceremony, the most important of Buddhist ceremonies. We were invited to p

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...