It is mango season again, and I love the piles of mangoes in the stores and markets. The vendors vie to showcase the different varietals...

Summer salads are light and fresh and should cool you down. The dressings are almost non-existent and should add flavour but not the...

Combining flavours is an art. It brings the perfect balance of the essential flavours: sweet, sour, spice, salt, and umami. Understanding...

I love tuna salad but have learned to make my own over the decades. The main reason for this is that commercial tuna salads are loaded...

Tagines are Morocco's national dish. They are complex, diverse, and always delicious. Though most traditional tagines are meat-based,...

A friend presented me with a pack of Smoked pastrami, which is how I learned about Smoked Charcuterie by Dianora. I was bowled over by...

Green mangoes have flooded the market and come in numerous varieties for pickling, salads, sauteing, and curries. The variety of mangoes...

Avocadoes came into Italian cuisine later in history but have been readily accepted. They are used in appetizers like this one, salads...

Amaranth is one of the healthiest greens available, and I try to use it in my cuisine as much as possible. I love the earthy flavour of...

Frittatas are the Italian answer to an Omelette or crustless quiche. However, the cooking of a frittata is unique; it is both cooked on...

The art of tapas is old and very delicate. Some consider tapas the ultimate in dining, as the chef has one bite to wow the guest....

Pesto if made well is lovely. There is a flood of commercial varieties on the shelves in India and the few that I have tried are greasy...

Lebanese cuisine is characterised by slow-cooked stews rich in large chunks of meat, often including lamb and goat. The stews are rich in...

While everyone loves gelatos, I have fallen head-over-heels with Persian ice cream. I find them delightful, creamier, and non-eggy and...

A kootu, also spelt as kutu, is a South Indian dish from Tamil Nadu and Kerala that is composed of a vegetable, lentils, and coconut...

Bangalore is hot, and it is difficult for me to be in the kitchen over a stove, even though I cook very early in the morning. You will...

Growing up, I was constantly at one of my best friends' houses, feasting on the heaped plates of Akoori that were served. Akoori, also...

Thai cuisine is characterised by curries in their myriad of colours and flavours. These curries tend to transition from pungent to light...

A stew is so much more than a pot full of vegetables and meat cooked together for a long time. Most folks think of Western stews as...

Payasam is the South Indian version of Kheer, the famed rice pudding of India. Payasam is an ancient dish with a history recorded for...