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

I had some frozen wagyu steaks and was wondering how to make them interesting. Yes, a grilled wagyu is fantastic, on its own, but dressed up, it is a work of art. For me, a steak perfectly grilled or pan-seared is wonderful; it should be succulent, and the meat shining through. But then you can spice it up a bit, either directly on the meat, or with clever accompanyments, and it transforms into another beast. This is the steak I want. The process for this steak is a bit invol

When we think of a kebab, we usually visualise a skewer of meat that has been grilled, or a patty that has been fried. Here is a very...