Zafar's recipes

Our first day in Sri Lanka was the Katina Poojava, also known as Katina Pinkama, one of the most important Buddhist festivals. The entire community participates, organising, cooking dishes and preparing for this event. Our host, Yasassri, was contributing by making a few dishes. Together we cooked three dishes, see recipes below: Boiled manioc with grated coconut (Kaha manioc) Pumpkin curry with blackened coconut (Wattakka kalu pol maluwa) Pennywort sambols (Gotukola sambol) Sour preserved...

If there is a sambol quintessential to the Sri Lankan table, it is gotukola sambol. It is recognised by the fresh green colour and the light aromatic aroma. I had not had gorukala, or pennywort, before this trip; I had seen recipes with it and so was curious. Early in the trip, I had a chance not just to taste this dish, but also to make it. We had gone to a home to prepare dishes for the Katina poojava ceremony, the most important of Buddhist ceremonies. We were invited to participate in the...

One of the least known cuisines in India is Assamese muslim-influenced cuisine. This is a tale of migration, royal kingdoms, trade and...

I am a big fan of sashimi, but I recently travelled to Japan and the freshness of the seafood there is phenomenal. I had the opportunity...

Khatti translates to "sour", and this is the predominant flavour of this dish. The sourness comes from tamarind, a souring agent commonly...

Purslane, known locally in Hyderabad as kulfa, is a favourite. It is a seasonal crop and floods the market during the summer months when...

Farfalle, also known as bow-tie pasta, originated in Northern Italy in the Emilia-Romagna and Lombardia regions in the 1500s. T he word...

Sometimes, a curry is a story, a piece of history, and so much more than a beautiful dish. To appreciate this curry, we need to understand Nuwara Eliya. Nuwara Eliya is about 1500 meters above sea level, and on the slopes of the mountains. It is cool, it has a thick forest densely populated by elephants, and it is beautiful. It was part of the Kandian Kingdom and was later discovered by the English, who turned it into a hill station retreat for the elite. In the 1850s, it was a thriving small...

My last day in Tokyo was a lovely afternoon with the Kikkoman team, where we all took turns cooking a dish or two and chatting about the trip, forming new friendships. It was an afternoon of camaraderie, laughter and great food. We had spent the morning at the market, buying ingredients, more on a whim than with a plan. I had also brought a few ingredients down from India, knowing this afternoon was on the agenda. Here is a simple dish that brings together the flavours of Japan and India on a...

As I walked through the grocery stores and markets in Japan, I saw these beautiful peaches, huge and super expensive. So, of course, I...

Biryani has a long history in Hyderabad. Some dishes were made of rice with spices before the Mughals arrived. The oldest traces are to...

This has been a favourite recipe at home for decades. Although it takes a bit of time to make, it is a simple recipe. I remember having...

Summer is all about tomatoes - bright, colourful, and juicy. Tomatoes come in hundreds of varieties and sizes. Here, I focused on the...

Bagara baingan, or eggplant curry, is an iconic dish in Hyderabad. Its history can be traced back to a dish served in Tashkent and...

The cuisine of Bihar is as yet unknown to me. I keep hearing about it from friends, and I am anxious to eat and learn about these dishes. This is a classic dish I've heard rave reviews about, so I began seeking out a recipe for it. Bihari mutton curry is also called Champaran curry or Ahuna mutton. It hails from Motihari, Champaran district. The dish highlights village-style cooking, traditionally made in earthen pots called "ahuna," which gives it its alternative name. The meat was...

In July of this year, I took a trip to Angola, one of the least touristy destinations in the world. This was a superb cultural and culinary trip organised by Roads & Kingdoms , and hosted by the fabulous food writer, historian, and cultural guru who was our guide for the week. On my first night, we went out to a local restaurant,  Churrascaria Nandinhos, renowned for its BBQ'ed chicken. I have lived in the US, and BBQ'ed chicken in the Virginia belt was what I considered the best. Of...

Everyone loves a Wagyu steak, and it is prized all over the world. I was quite ignorant of this meat, other than enjoying it in...

The Northeast of India has numerous varieties of rice that are endogenous to the region. These rice varieties are crucial to the...

Watercress is now available in India. It is part of the nasturtium family and has a mild peppery flavour that is delicious. It is most...

A good friend, Nilesh, found out I was cataloguing my mother’s recipes and reminded me of this dish from about 20 years ago that he had...