This recipe looks amazing, especially with the contrast between the sweet pumpkins and the sour roasted plums. The photograph in the book...

Mushrooms are a new addition to the traditional Indian kitchen, and I am happy they are now popular. Indian morels are common in the...

I have been looking at this recipe for quite a while now, and today was the perfect opportunity to make it. I have been playing with...

I love sweet potatoes and try to use them as much as possible. I also like to substitute them for regular potatoes whenever I can as they...

I will admit that I do love Georgian adjika. Adjika comes in several forms, the sauce that is made from fresh ingredients, click here for...

Dragon fruit is part of the cactus family and originated in central and South America. However, this lovely fruit has spread across the...

Legumes are an integral part of Afghan cuisine. They are cultivated all over the country and can be stored for the harsh winters. This is...

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