Madrouba is a classic Omani dish. The name translates to beaten rice, but the dish consists of thickened rice and chicken porridge cooked...

Zucchini is favoured all over the Mediterranean for its light flavours and the numerous ways chefs can cook them. They are used as...

Svanetian salt is magic. Found throughout Georgia, the salt originates from the northeastern mountain region of Svaneti. It is a complex...

This is a very traditional Peranakan Nyonya dish that combines Malay and Chinese cuisines in the regions of Malaysia, Singapore, and...

Quesadillas are an open palate for creativity and should never be boring and plain, as we most commonly find. I love them stuffed with...

The history of Georgia is like a bowl of adjika. The condiment is as complex as the history of the nation, it stands at the crossroads of...

This modern salad uses everything Mexican in one bowl, bringing all the familiar flavours to your palate with a bang. I discovered Takis ...

Sometimes I crave a large bowl of pasta, hot, cheesy and delicious. Italian Pomodoro sauce is an essential sauce in Italian cuisine with...

Dalcha is core to Hyderabadi culture and one of the dishes that define the culture and cuisine. History teaches us that the dish was...

It is said, "Never judge a book by its cover", but that rule definitely does not apply to this cookbook. This is a simple yet phenomenal...

This is a super simple salad that depends on great ingredients. I love Napa cabbage, or Chinese cabbage as it is called in India. It has...

This dish plays with all the traditional Korean ingredients in perfect harmony, kimchi, gochugaru and black sesame seeds. Korean cuisine...

Roselle leaves (gongura or ambada) are a very nutritious tart green that is very popular in Southern India. It is the perfect substitute...

I love chicken wings and usually pick recipes that have a sauce and are sticky. However, the photograph of these in the book looked so...

Zucchini has always been a favourite vegetable on the Italian table, and the cuisine has developed many recipes for baking, frying,...

This was a recipe that was sent over to me Indra Gill when I published the recipe for Green tamarind chutney. I am always happy to get...

Quesadillas have become one of the most boring dishes in India, they are just grilled cheese between flour tortillas. Boring,...

Salsas are generally thought of as a tomato-based dip, see Three beaks of the rooster salsa, but there are countless variations with...

Kerala's large coastline, which is a breeding ground for numerous fish populations, allows for unlimited variations in how fish is...

I love the crisp, delicate nature of filo pastry. We mostly see it in desserts from the Middle East, but I particularly love it in...