Burma stands in the crossroads of trade between India and the Far East. Ancient trade routes have allowed for the influence of Indian...

Laal maas is the most iconic of Rajasthani dishes, but it is also the most abused dish in the state. It’s popularity, served in every...

The world of biryani, layered rice, though originally from India, crosses out of its borders in today world of migration and trade. This...

Gajar ka halwa is an quintessential Indian dessert found almost in every home or restaurant. This is a dessert that reigns supreme in...

Shab deg can be literally translated from the Urdu to "night" and "copper vessel". The dish gets its name from the fact that...

Mulligatawny soup is a classic soup of the British Raj. However, it is not Indian in origin as commonly thought, but initially from Sri...

Slow-cooking is an art form, especially when it comes to whole animals or goat. This recipe highlights this art form in this delicious...

Occasionally I cook a dish that is spectacular, the flavors, the presentation and of course the reception by my guests. This happens to...

I have recently discovered a passion for making pickles (See Mango and Gooseberry pickles on this blog). I like the fact that I can...

Red-braising is one of the oldest cooking techniques in the world. Originally thought to have originated in Shanghai, red-braising is a...

Arroz con leche is Spain's answer to rice pudding. This version is exotic and off the charts good. The chef insists on a good quality...

I love lasagna, but hesitate to make it because the recipes I have are very involved. A lasagna is the epitome of slow cooking, each...

I spent 10 years in Mumbai finishing school and in college and during this time, Bombay curry was a staple at my Aunt's house, feasted on...

The first time I had Imam Biyaldi was at a small cafe near Taksim Square in Istanbul, one of my favorite cities. I love eggplant, but...

I do love okra especially when they are grilled or broiled in the oven. Traditionally, Indians have fried okra, in tons of oil as the...

I do like Korean food, or maybe it is just the fabulous flavor of the Korean Tower peppers, gochugaru, that I am addicted to. The rich...

Stir-fries are common in Asian cuisine, the wonderful flavors of flash fried vegetables and meats in tantalizing sauses makes them a...

I recently made Red charmoula chicken wings, and instead of curbing my craving for wings they deepened my desire for them. I have also...

Achaar as it is known in India, or pickle, is a world to its own. No Indian meal is complete without a variety of pickles present on the...

I wanted to wish all of you Eid Mubarak. I have made this very old and traditional Indonesian Muslim dish to celebrate this festival. I...