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...

The biology of the palate is beautifully designed. The molecular taste receptors are a large family of proteins adapted to taste the...

Sour cherries are common in the Middle East. They are abundant and used liberally in the cuisine. They grow from the ancient Persian...

I love mushrooms; they are earthy, chewy, and delicious. We are fortunate in India to have numerous mushroom cultivators who grow organic...

Oothapams or uttapams are traditional South Indian pancakes. Unlike their cousin, the dosa, which is crisp and thin, oothapams are...

Khichdi is considered a poor man's gruel or given to folks when sick. It is almost served to a guest as part of a meal. However, this is...

A tongseng is a specific curry made in Central Java. It is traditionally made with goat, but it can also be made with other meats like...

Everyone loves baked potatoes. They are fluffy, buttery, and so good that they are among my favourite dishes. Russet potatoes are...

The first question that comes to most people's minds is: Is putting Champagne into a sorbet a gimmick? The answer is no. Champagne or...

Soto translates to "soup" and ayam to "chicken". This Indonesian national dish is a classic. Soto ayam has been traced back to the 9th...

I love eggs in every form. They are a natural superfood with protein, nutrition, and flavour perfectly packaged in a form that keeps for...

As a chef, I love good produce and simple recipes highlighting these wonderful seasonal produce. The recipes are simple and completely...

Sambal is a core ingredient in the Indonesian table and feast. No meal is complete without at least one sambal. Usually, three to four...

This is a summer salad, light, refreshing and packed with flavour. The salad gets it name from the lightly cooked spinach that lights up...