Jump Up and Kiss Me: Spicy Vegetarian Cooking

When I curate a course dinner, one essential I add is a canapé. For me, it is essential. It is because of our love for bread, and the variations on it are infinite. A cape is also a chef's way of expressing himself and setting the tone for the rest of the meal. This is a lovely sandwich Ihave turned into a canapé. I love the play between the sourdough bread, the earthy mushrooms and the pop of tartness from the cherry tomatoes. The original recipe calls for lime juice, which I substituted...

This is a simple sandwich that hits the spot. It is a variation of the traditional French Pissaladière , and a wonderful alternative. The...

Bangalore is hot, and it is difficult for me to be in the kitchen over a stove, even though I cook very early in the morning. You will...

I have always believed that vegetables can be delicious, and this dish proves it. Whenever I have it on the table, I ask the hardcore carnivores to at least try it, and then I notice they almost always go back for seconds. This is a beautiful dish; the vegetables add a splash of colour, studded with mustard seeds and glazed with caramelised maple syrup. There is spice, sweetness and different textures. I sometimes make this as a main course and enjoy the vegetables for their excellent...

This is a smooth soup with Thai influences. The carrots add an earthy sweetness, and the spices are subtle. The chilli is mild on the...

Vietnamese cuisine is filled with salads and an almost neverending variety of greens. Walking through the marketplaces, you will come...

This is a contemporary noodle dish that pulls from elements from across Asia. The soba is traditionally Japanese, earthy and delicate....

Chile rellenos are a Mexican classic. Every taqueria serves them, batter fried poblano chillies stuffed with gooey Oaxaca cheese and...

I love the world of chutneys. These condiments sit quietly on the table, but no meal, almost anywhere in the world, is complete without...