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Apricot and dried lime ice cream (Mishmish)
Dried limes are an essential part of Omani cuisine. Originally made to be carried on long journeys through the desert on camel caravans...

kzafarullah
Feb 283 min read


Arbol salsa for birria (Salsa para birria)
Arbol chillies are bright red with a spicy, acidic flavour. Because of their shape, they are also called pico de Pajaro, “bird beak,” or...

kzafarullah
Feb 262 min read


Birria al res
India is seeing an explosion of birria in restaurants, from tacos to burgers. They have become trendy and Insta-worthy, and as I try...

kzafarullah
Feb 254 min read


Pomegranate-walnut stew with quail (Quail fessenjan)
Fessenjen, also spelt as fessenjoon, is a classic Persian dish. It is believed to have originated in Gilan, a province in northern Iran,...

kzafarullah
Feb 233 min read


Strawberries in creamy honey sauce
I tend to favour lighter desserts rather than the decadent chocolate desserts that dominate Indian menus today. This is a perfect example...

kzafarullah
Feb 221 min read


Peppers and goat cheese sauce for pasta
This is a simple, classic, and delicious recipe from the Lake Como region. It is loaded with rich and decadent butter. This is a...

kzafarullah
Feb 212 min read


Baharat spice blend
Baharat is derived from the Arabic "bahar", meaning "spice", so this blend is literally a "spice blend". The oldest traces of its history...

kzafarullah
Feb 191 min read


Refried black beans
No Mexican table today is complete without refried beans or frijoles refritos, as they are called locally. This simple dish is the pride...

kzafarullah
Feb 183 min read


Cilantro and prawn briouats
A briouat is completely intertwined with Moroccan cuisine. It is essentially a small parcel, usually triangular in shape, filled with...

kzafarullah
Feb 163 min read


Aztec "hot " chocolate ice cream
Chocolate’s 4,000-year history began in ancient Mesoamerica, which is now present-day Mexico. The Olmec, one of the earliest...

kzafarullah
Feb 152 min read


Za'atar kale chips
Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram, or a combination of the three, along with other spices,...

kzafarullah
Feb 142 min read


Ginger chutney from Andhra Pradesh (Allam pachadi)
I was introduced to this chutney in Hyderabad. Instead of the traditional sambhar, this chutney comes with idlis and dosas. It is bright...

kzafarullah
Feb 122 min read


Storzapretis with fennel nage and marigold dust
Strozzapreti is a type of hand-rolled pasta that originated in Italy's Emilia-Romagna, Tuscany, Marche, and Umbria regions . The name...

kzafarullah
Feb 113 min read


Chilli-glazed pork ribs with mole (Costillas adobados)
Mexican adobo is a traditional chilli sauce that is made throughout the country. It is one of the base sauces used daily in every...

kzafarullah
Feb 93 min read


Georgian herbed oyster mushrooms with Sventanian salt (Soko)
The High Caucasus Mountains of Georgia are loaded with mushrooms, distinct varieties unique to the region. During the mushroom season,...

kzafarullah
Feb 82 min read


Bangladeshi yoghurt relish (Raitha)
Raitha is core to Indian cuisine. It is found in different versions in most Indian cultures, especially in the north. In the south, it is...

kzafarullah
Feb 72 min read


Goat cheese ice cream
Goat cheese has taken over the Indian market, and small artisanal cheese makers, such as Melchoir in Bangalore, are producing excellent...

kzafarullah
Feb 52 min read


Karwar egg curry
I am a big fan of egg curries; their diversity is amazing, and most cultures have some version of this dish. This is a spicy version. The...

kzafarullah
Feb 42 min read


Vietnamese meatballs on sugar cane with balsamic-soy glaze
Satay is a way of life in Vietnam and across Southeast Asia. From small roadside stalls to fancy restaurants, there is always an array of...

kzafarullah
Feb 23 min read


Pina colada pancakes
Pina Coladas are about beaches with warm water in the Caribbean, bright sun, and frozen umbrella drinks. This is a dessert that will take...

kzafarullah
Feb 13 min read
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