Zafar's recipes

I travelled with the cookbook author and authority on Chinese cuisine, Fuschia Dunlop, in the village of Dali in the Yunnan province. I...

Charred is a flavour that is usually associated with grilled meats, but charred vegetables and even fruit are delicious. They are often...

Indian cuisine is a vast myriad of spices often combined into a unique mix. The most common of these is termed garam masala. The term...

I was asked to make sandwiches for a road trip so we did not have to stop multiple times. This is one of the sandwiches that I created....

A friend presented me with a pack of Smoked pastrami, which is how I learned about Smoked Charcuterie by Dianora. I was bowled over by...

The history of apricots is ancient. The fruit was thought to have originated in China in 2000 BC and the Roman emperor Julius Ceasar...

I was introduced to the concept of pre-dessert during my days in San Francisco. The better restaurants would bring a small bite of...

This is a Mughal dish that has been attributed back to the reign of Babur in the 16th century. This version is slightly different from...

These eggs go by many names, million-year, 1000-year or 100-year eggs. The folklore behind these eggs is from about 600 years ago during...

Sandwiches are perfect for road trips, but they need not be fussy with too many small ingredients and dry without loads of mayo and...

There is an art to combining flavours. It brings the perfect balance of the essential flavours: sweet, sour, spice, salt, and umami....

I grew up enjoying this dish prepared by my grandmother, and then my mother. It was a dish cooked on special occasions, and you will see...

The art of mole is complex and old. Mole is originally thought to have been created in either the Oaxaca or Puebla regions of Mexico. The...

I do love tuna especially if it is made well. A chef highlights his creativity and skill with a well-cooked tuna dish, and here is a dish...

As soon as chicken soup is mentioned I think of a nourishing light soup that is both nutritious and healthy. The soup brings back...

I love kimchi, the Korean mainstay for pickled cabbage. It is crunchy, spicy and perfectly acidic. There is always a bottle in my fridge...

One of the most common street-food snacks in India is green mangoes with chili powder and salt. I have also had this combination around...

I love tuna salad but have learned to make my own over the decades. The main reason for this is that commercial tuna salads are loaded...

Core to Georgian cuisine is khmeli-suneli, an aromatic spice blend that brings beautiful aromas and flavour to any dish it is added to....

What d you do with extra mashed potatoes, mustard greens and some eggs that seem to be languishing at the back of the fridge? Here is the...