Zafar's recipes
Ragi dosa, mango chutney, and Meghalaya crisp meat pickle
There is an art in combining flavours, it brings the perfect balance of the essential flavours, sweet, sour, spice, salt and umami....
Khoja Aab gosht
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...
Pork in black mole tacos
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...
Pan-seared tuna with papaya mustard
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...
Roasted cauliflower with Svanetian salt and adjika
My recent trip to Georgia opened my eyes, and palate to both Svanetian salt and adjika powder. These are freely available in the...
Assamese fish head dal (Muri ghonto)
The most iconic dish in Assam is muri ghonto, a thick, hearty, and delicious fish head dal. However, this dish is common across the...
Georgian-influenced chicken stew with adjika
I will admit that I do love Georgian adjika. Adjika comes in several forms, the sauce that is made from fresh ingredients, click here for...
Slow-poached tuna salad with garam masala
I love tuna salad but have over the decades learned to make my own. The main reason for this is that commercial tuna salads are both...
Roasted pumpkin with khmeli-suneli
Core to Georgian cuisine is khmeli-suneli, an aromatic spice blend that brings beautiful aromas and flavour to any dish it is added to....
Potato, mustard greens, egg
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...
Asian-influenced avocado toast with chilli oil
I often get recipes from friends and nothing makes me happier. I am always impressed by the creativity and foresight in putting very...
Assamese fish and cucumber curry (Khar)
Banana alkali is one of the magic ingredients from the Northeast it is a mild liquid derived from the stems of specific banan tree stems...
Fish Curry with Sorrel Leaves (Suka Xaak Masor Aanja)
The markets in Assam are stocked with a variety of greens that we do not usually see in other parts of India, and ones that I am...
Georgian-influenced fruit salad with fruit leather and adjika
I fell in love with fruit leathers in the Georgian market. They are omnipresent with vendors selling them in large circles. They are made...
Scrambled eggs with pastrami
I was presented with a pack of Smoked pastrami by a friend which is how I learned about Smoked — Charcuterie by Dianora. I was bowled...
Hyderabadi apricot pudding (Khubani ka meetha)
The history of apricots is ancient. The fruit was thought to have originated in China in 2000 BC and the Roman emperor Julius Ceasar...
Strawberries and togarashi
I was introduced to the concept of pre-dessert during my days in San Francisco. The better restaurants would bring a small bite of...
Kalettes with Svanetian salt + other healthy variations
I had no idea kalettes existed till a few days ago when my generous and kind neighbour, Anisha, introduced me to this vegetable and gave...
Assamese masala pitha with egg
Assamese cuisine has a variety of pancakes called pitha. It is usually a sweet dish stuffed with coconut and jaggery or sesame seeds, but...
Steamed rice cakes with black chickpea curry (Kadala curry with puttu)
I was staying at the lovely Aambalvillas Resort and every meal was a feast. one of the local Kerala/Wayanad delicacies served for...