I fell in love with fruit leathers in the Georgian market. They are omnipresent with vendors selling them in large circles. They are made...

It is finally getting cool enough to start taking out my soup cookbook and simmering these dishes. I have always been a fan of great...

On my first day in Tbilisi, I was staying at the Unfound Door boutique hotel, and while waiting for my room to be ready I walked down...

My grocer tends to have these long gourds at the entrance of the store, I have never been sure if this is a temptation or a warning....

Chettinad cuisine is complex and bold. The cuisine developed over decades as the community travelled extensively for trade, mainly...

Most folks visit a new country and come back with souvenirs that are sensible. Not in my case, I always come back with spices, herbs and...

I went to school in Ooty and one of my earliest food memories was Jap cakes. These little pastries were craved by all of us in school and...

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 nation's history; it stands at the crossroads of the silk trade and has been invaded by the Mongols, Ottomans, and Russians, and the sauce embodies the soul of the nation. Adjika is a paste made with hot chillies, sweet peppers, garlic, herbs, and spices, hailing from the West and South of Georgia. The condiment is bold, bursts with flavour and persistent heat. There are many variations of the

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...