Bibimbap, sometimes referred to as "Beauty in a bowl", is one of the most traditional and well-known Korean dishes. The word literally...

I have been on a roll recently with posts on persimmons. Here is another one for the season. I personally love blue cheese in all its...

I always like to take full advantage of strawberry season. The tart-sweet fruit is one of my favourites. I have made several absolutely...

Traditionally, Brussels sprouts are cooked with (browned) butter or butter and bacon, although this is delicious, it can get quite...

Shab deg can be literally translated from the Urdu to "night" and "copper vessel". The dish gets its name from the fact that...

Cashew nuts are among my favourite; I love the sweet and creamy flavour, especially if roasted. Cashew nuts are grown in both Sri Lanka...

In my house in California we had a massive persimmon tree, so over the years we have grown to love the fruit. Every year, in November,...

Burmese curries are relatively simple to make, but they burst with delicate flavours. Unlike their Indian and Thai counterparts, they are...

I learnt about this recipe on a recent visit to Assam. The markets and fruit stalls are loaded with grapefruit and it is quite a common...

An Ishtoo (also known as Estew, Eshtu, Ishtu, or Istoo) is a bastardisation of the traditional English (or Irish) stew brought to India...

Syrian cuisine is in love with salads, especially the chopped variety. The numerous vegetables come together in a variety of textures and...

I traveled to Assam for the New Year and was fortunate to have a wonderful home chef, Morami, teach me a few recipes. I was not aware that...

I grew up on a tea plantation and spent my childhood in some of the most spectacular locations in South India. The vibrant green carpets...

I visited my Sister-in-law’s mothers house in Guwahati at the end of the year and was fortunate to be able to spend time in her kitchen...

Mulligatawny soup is a classic soup of the British Raj. However, it is not Indian in origin as commonly thought, but initially from Sri...

Banoffee is a portmanteau of the words “banana” and "toffee". It is said to be created in England in 1972 in an Tea House called the...

I never liked zucchini till recently, but now I adore this light and nutritious vegetable, both raw and grilled. This salad is a...

In my house in California we had a massive persimmon tree, so over the years we have grown to love the fruit. Every year, in November,...

Winter in Punjab and the neighboring Northern India see the fields transform into a sea of bright yellow flowers, the beginning of...

I was staying at the fabulous Kaav Safari Lodge at Kabini in absolute luxury, with wonderful sightings of tigers at Nagarhole Park and,...