Mango season rocks in India. Mangoes ripen and flood the market in the peak of summer and flood the markets. It is used in everything,...

Turkish breakfasts are massive; the tables are loaded with a wide array of goodies: olives, cheese, meats, and, of course, eggs in all...

Tofu is rightly boring, but I have been in love with this ingredient for quite some time now. The magic with tofu is how it is prepared,...

Mango season in India is primetime. The markets are flooded; the only possible conversation is about mangoes and various varieties. I...

When you walk into an Indo-Chinese restaurant in India, Hakka noodles are always on the menu, and every table orders a plate. It is a...

Folks always ask me why I make my own sauces, especially when buying them in a ready-made bottle, which is so easy. The answer is simple:...

The Indian world of dosas and uttapams is diverse and almost unlimited. They are made mainly from rice, but lentils and vegetables are...

It's mango season, and I can't get enough of them on my table. I have made curries, salads, chutneys, and here is a lovely sauce. This...

In India, the famed aloo tikki is a common street snack of fried potato cakes served with chole or chutney. This snack is adored; despite...

This is a contemporary curry that fuses Indian and Thai flavours. It's a simple and quick curry that bursts with flavour. The curry...

I am happy making simple ice creams while we roast here in Bangalore. This has been the hottest month in recorded history, and my...

Eggplant and potatoes are significant players in Indian cuisine. They are used liberally and are omnipresent in the market. My...

One of the specialities in the Provence of Yunnan is aged, dried ham. Two small villages, Xuanwei and Neodeng, specialise in making this...

Salads are about freshness and keeping cool. The leaves should ideally be picked on the same day you make the salad and burst with...

Rice is the staple starch of Java and Indonesia. While we walked around temples and volcanoes, our guides told me that the average...

I love visiting farmer's markets in California because of the variety of produce. The fanatical farmers grow fresh vegetables and regrown...

I had my first rendang in a restaurant in Palo Alto, California, and it was love at first bite. Rendang is a style of cooking that...

The word farl is pronounced farrel and derives from the old Scots word fardel , which essentially means “a quarter.” Many types of...

The world of condiments is infinite and delicious. Every culture has condiments, sauces, chutneys and relishes that adorn the table....

Chile rellenos are a Mexican classic. Every taqueria serves them, batter fried poblano chillies stuffed with gooey Oaxaca cheese and...