This is a Mughal dish that has been attributed back to the reign of Babur in the 16th century. This version is slightly different from the Northern "Shahi Tukda" (meaning royal pieces), where the bread is also seasoned with other spices, particularly cardamom, and topped with cream or rabdi (sweetened cream), making it a much richer dessert. Both of these desserts are of Mughul origin and seemed to take on regional variations as they travelled across the sub-continent.  The n

Coconut and pineapple are tropical flavours that remind me of the beach, islands, and tall fruity drinks. This is a lovely spin on the...

I love a good panna cotta. I was introduced to this dish at Delphina's restaurant in San Francisco and have yet to find a better panna...