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...

Kanjee, also spelt as kanji or conjee, is basic rice gruel. Indian households and our grandmothers believe in its tremendous health...

The basis for most Indonesian cuisine flavours comes from kecap manis . It is a thick, sweetened soy sauce with a tremendous "umami" feel...

One of my favourite ways to eat pumpkin is to roast it in the oven. This caramelises the sugars in the pumpkin, making it sweeter and...

This soup comes from the French style of slow simmering, a technique that allows the vegetables to flavour the broth as it cooks. This...

Moroccan tagines are generally made of chicken or red meat, but here is a very different tagine with seafood. Traditionally, Arabs like...

Sometimes I crave spicy food, really spicy food, not the weak-assed tabasco sauce with mild heat. The spice should make you sweat, numb...

Vietnamese cuisine is filled with salads and an almost neverending variety of greens. Walking through the marketplaces, you will come...

Curry is a staple in Japan. It is found in small dry packages in stores that just need to be rehydrated, like the many versions of ramen....

Pasta salads tend to be boring, and in India, loaded with mayo making them completely inedible. Here is a fresh and bright version of a...