This is a classic dish from Mexico, perfect for those late mornings when you cannot shake off the heavy head from all the tequila from...

When we think of Hyderabadi cuisine, Biryani pops to mind. But several other dishes are also iconic, coming to this blog soon, and Bhagare baingan is one of these classics. This dish arrived with the Mughals and is a legacy of the importance of eggplant in Muslim culture. Although this dish is strongly associated with the Mughal influence on the cuisine of this region, this dish is, in reality, a perfect merging of Mughal and Rayalseema cuisine. Poppy seeds travelled with th

Almost everyone loves fried eggs. For me, the runny yolk and soft whites are amongst my favourite breakfast dishes. However, I like some...

I grew up enjoying this dish prepared by my grandmother and then my mother. It was a dish cooked on special occasions, and you will see why below, and one the family always looked forward to. The lovely, creamy curry, with chunks of meat, potatoes, shallots, and fresh tomatoes, was greedily sopped up with naan or sheermal until we were stuffed.  This dish has a history and a long journey, with the original recipe adapted along the way. The origins of this dish are thought to

When you think of Moroccan cuisine, tagines spring to mind, These slow-cooked dishes are iconic and can be found in limitless varieties...

Core to Georgian cuisine is khmeli-suneli, an aromatic spice blend that brings beautiful aromas and flavour to any dish it is added to....

Stuffing leaves are traditional in the Middle East with the most common leaf being grape leaves and cabbage. The stuffing is usually meat...

The history of apricots is ancient. The fruit was thought to have originated in China in 2000 BC, and the Roman emperor Julius Caesar loved them. The fruit was brought to him, dried via the Silk Route, and it established itself along the way in various regions, including the slopes of the lower Himalayas in Northern India. When the Uzbek king Babur invaded India, he was very pleasantly surprised to discover the fruit was already established in India, so he could enjoy them. 

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...