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

We generally think of pancakes as sweet, topped with butter and syrup or honey. But there is a world of savoury pancakes that is also amazing. This is one of those recipes. We would not have thought of Turkey as having a pancake culture, but I was surprised to find that it has deep roots in the region. There are numerous varieties: Akitama, a thin, crepe-like pancake brushed with butter and enjoyed with salty goat cheese, and Lalagna, an Ottoman dish made from a thick batter

Martabak has been a dish that has haunted me for decades. The first time I had the dish was in Chicago, decades ago; it has been a flavour that I have never forgotten. Over the years, I have had the opportunity to have it again very occasionally while I travelled to Asia. Most recently, while I was in Georgetown, Malaysia, I had to have this dish again. I got to enjoy it at the fabled Hameediyah Restaurant. More on this here. Martabak is an ancient dish, one that has travelle