I recently read a wonderful article, Tamarind: The African Secret That Became the Sour Heartbeat of Indian Cooking, by Harshita Saxena. It traces tamarind's origins in Africa and its journey to India. It details its use in the subcontinent and its many applications; a wonderful, enlightening article. Oman has traded with India and the African continent for centuries. The Monsoon Trade routes carried dhows along the eastern coast of Africa, from the Swahili coast up the Middle

I saw a bottle of kanzuri paste and picked it up. I really cannot remember where. It has languished in my fridge for a few months now. I would eye it occasionally and go, “Hmmm... No action taken. I find that ignoring things surprisingly doesn't make them disappear. I finally took it out. It is a problem with me: I pick up ingredients often without an end goal, and then figure out what to do with them. My first stop is my cookbook collection, and I struck out. So now I had to

I love a good burger, juicy, meaty, and well-spiced. This is a complex recipe, but the effort is well worth the results. This burger fits the looser definition of a burger. The bun is the same, but the meat is shredded and spiced. I have also defaulted to calling these burgers now. I cannot find the soft pull-apart kubaneh bread here, so I opt for a very soft potato bun or brioche bun instead. These delicious slider buns are from Paris, My Love, in Delhi. I also like to serve