I love wok frying. It's quick and delicious, and it uses a super hot flame. Most Asian countries have some form of wok frying adapted to...

I love a good egg curry, and this one hits the spot. It is very simple to make and takes minimal time. The curry is beautiful, mild,...

Every non-vegetarian region of India has a version of kheema or khima. Kheema arose from the need for the butcher to sell meat ground in...

South India has a number of one-pot rice dishes. These dishes were developed for a couple of reasons: for the farmers to take a filling,...

This is a contemporary rendition of Indonesian flavours. The dip is magical, with only three ingredients. It is sweet, tart and spicy,...

A bisque is a French-style soup traditionally made from crustaceans such as lobster, crab, shrimp, and crayfish. The shells are used to...

Shiitake mushrooms can be traced back 1000's of yours to Japan, where they are thought to have originated. It also grows readily on...

The history of kung pao chicken is believed to have originated in the Sichuan province of southern China in the early 19th century ....

Like everything Italian, this dish comes with a deep history and a lot of controversy. There are two theories on the origins of this...

Sometimes, I cook a simple dish, and this is one of them. However, it is delicious. The prawns are flash sautéed in a traditional wok....

Massaman curry is unlike any other Thai curry. It is distinct, and its history delves deep into the effect trade routes and migration had...

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...