Eggs and olives are a superb combination. The salt of the eggs is balanced by the plainness of the egg whites; they support each other beautifully. This is a traditional salad with a pop of flavour. I chose to serve it more like a deviled egg rather than the traditional tossed salad format, just for visual effect. The sumac adds sourness, the pine nuts add a nutty flavour, and the paprika adds smoky heat. They are all well-balanced, and these are small bites that are deliciou

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

In India, we know of the Paan leaf, Betel leaf, Piper betle , a chew that is beloved by the nation. It is used as a wrap with calcium hydroxide, catechu (which gives the red colour), and araca nut seed, and often with rose jam (gulkand) for a sweet version. There are more varieties, some with tobacco, and various other spices and herbs. These are always chewed raw, and the taste of the beetle leaf is pungent. And then I discovered, with Naomi at her home, Miang kham, the Laot