Tapas is not just about small bites but also gorgeous salads. These salads complement the small bites and are essential to the cuisine....

Dried limes are an essential part of Omani cuisine. Originally made to be carried on long journeys through the desert on camel caravans...

Arbol chillies are bright red with a spicy, acidic flavour. Because of their shape, they are also called pico de Pajaro, “bird beak,” or...

India is seeing an explosion of birria in restaurants, from tacos to burgers. They have become trendy and Insta-worthy, and as I try...

Fessenjen, also spelt as fessenjoon, is a classic Persian dish. It is believed to have originated in Gilan, a province in northern Iran,...

I tend to favour lighter desserts rather than the decadent chocolate desserts that dominate Indian menus today. This is a perfect example...

This is a simple, classic, and delicious recipe from the Lake Como region. It is loaded with rich and decadent butter. This is a...

Baharat is derived from the Arabic "bahar", meaning "spice", so this blend is literally a "spice blend". The oldest traces of its history...

No Mexican table today is complete without refried beans or frijoles refritos, as they are called locally. This simple dish is the pride...

A briouat is completely intertwined with Moroccan cuisine. It is essentially a small parcel, usually triangular in shape, filled with both sweet or savoury fillings. They grace every table or can be had as a snack and are omnipresent in Morocco. Derived from the Arabic word "baryuṭah," meaning "small package" or "parcel," Briouat captures the essence of Moroccan culinary finesse in a single bite-sized masterpiece. The sweet briouats are filled with nuts, dried fruit and sugar

Chocolate’s 4,000-year history began in ancient Mesoamerica, which is now present-day Mexico. The Olmec, one of the earliest...

Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram, or a combination of the three, along with other spices,...

I was introduced to this chutney in Hyderabad. Instead of the traditional sambhar, this chutney comes with idlis and dosas. It is bright...

Strozzapreti is a type of hand-rolled pasta that originated in Italy's Emilia-Romagna, Tuscany, Marche, and Umbria regions . The name...

Mexican adobo is a traditional chilli sauce that is made throughout the country. It is one of the base sauces used daily in every...

The High Caucasus Mountains of Georgia are loaded with mushrooms, distinct varieties unique to the region. During the mushroom season,...

Raitha is core to Indian cuisine. It is found in different versions in most Indian cultures, especially in the north. In the south, it is...

Goat cheese has taken over the Indian market, and small artisanal cheese makers, such as Melchoir in Bangalore, are producing excellent...

I am a big fan of egg curries; their diversity is amazing, and most cultures have some version of this dish. This is a spicy version. The...

Satay is a way of life in Vietnam and across Southeast Asia. From small roadside stalls to fancy restaurants, there is always an array of...