The history of apricots is ancient. The fruit was thought to have originated in China in 2000 BC and the Roman emperor Julius Ceasar...

I am slowly cooking more Filipino cuisine and learning about the diversity of the flavours and cooking techniques (check out this very...

This is a lovely dessert, light, refreshing and perfect for the hot summer months. It is also a very simple dessert to make, one that...

This dish is the vegetarian cousin of Kuku paka and derives from the merging of flavours from Indian and Swahili cooking. The dish...

Food waste is a major concern across the globe today. It usually arises from affluence and the drive by modern chefs to plate the dish...

Taro originated in the Bay of Bengal area of South East Asia and was carried to the east with trade. The furthest it travelled was to the...

Paneer is the most common cheese used in Indian cooking. However, for centuries, paneer, or cheese of any kind, was not present in Indian...

The art of mole is complex and old. Mole is originally thought to have been created in either the Oaxaca or Puebla regions of Mexico. The...

What d you do with extra mashed potatoes, mustard greens and some eggs that seem to be languishing at the back of the fridge? Here is the...

Burmese cuisine is complex and beautiful. The dishes pop with bright and unique flavours, bringing together flavours from neighbouring...

Canapés should be exciting; they should be so good that your guests will want to make a meal out of them. This is one of those...

I love starting dinner with an exciting crudité platter; it conveys to my guests that the meal will be healthy and the food will be...

The human palate can distinguish three types of spices, hot for chillies being the most common, but also pungent from wasabi and...

Rendang is a dish with a long history. It originated in West Sumatra, in the Minang community, in the 8th century. However, the dish can...

While planning coursed dinner menus, I have to be cognizant of each dish's flavour profile. I choose dishes that are bright with spice,...

I was introduced to the concept of pre-dessert during my days in San Francisco. The better restaurants would bring a small bite of...

Palmyra fruit also called tadgola or ice apples and a host of local names is found in South Eastern Asia, India, Bangladesh, Sri Lanka...

Bukhnu is a special spice blend from Uttar Pradesh, it is slowly finding its way into kitchens outside the state. The word "Bukhnu" means...

Let's start with the difference between a tartine and a canapè. There is none! A crostini is an Italian open-faced sandwich made with...

The Boksa are a tribe that live in Northern India, mainly in the states of Uttarakhand and Uttar Pradesh. They are mainly scattered in...