Harees is one of the oldest recorded dishes on the planet today. It is also called harissa, arisa, haris or oriza and is the precursor to...

Dumplings are a part of Islamic culture. The earliest recorded history of dumplings is from Central Asia and the region around Turkey in...

Some combinations are classics, and this is one of them. This soup is redolent of a gazpacho variation but very upscale. The sweet-sour...

Quesadillas are an all-time favourite. They are a cheesy and delicious finger food. I love picking up these flavour packets, loading them...

I love scrambled eggs, especially if they are cooked correctly. Most restaurant eggs are overcooked, tough, and chewy. Cooking a...

I love foie gras, an indulgence I enjoy whenever the occasion permits. The richness of the meat and the creaminess of the dish are...

Tapas is not just about small bites but also gorgeous salads. These salads complement the small bites and are essential to the cuisine....

Dried limes are an essential part of Omani cuisine. Originally made to be carried on long journeys through the desert on camel caravans...

Arbol chillies are bright red with a spicy, acidic flavour. Because of their shape, they are also called pico de Pajaro, “bird beak,” or...

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

Fessenjen, also spelt as fessenjoon, is a classic Persian dish. It is believed to have originated in Gilan, a province in northern Iran,...

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

This is a simple, classic, and delicious recipe from the Lake Como region. It is loaded with rich and decadent butter. This is a...

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

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

A briouat is completely intertwined with Moroccan cuisine. It is essentially a small parcel, usually triangular in shape, filled with both sweet or savoury fillings. They grace every table or can be had as a snack and are omnipresent in Morocco. Derived from the Arabic word "baryuṭah," meaning "small package" or "parcel," Briouat captures the essence of Moroccan culinary finesse in a single bite-sized masterpiece. The sweet briouats are filled with nuts, dried fruit and sugar

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

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

I was introduced to this chutney in Hyderabad. Instead of the traditional sambhar, this chutney comes with idlis and dosas. It is bright...

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