Zafar's recipes

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...

I had visited my sister-in-law a few years ago, and she had brought these little bites out in the evening while I enjoyed a beer. And I...

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...

Pasande is a very traditional Hyderabadi dish, one that is being forgotten. Mutton Pasanda dates back to the 16th century and became a...

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...

A cheela, also called chilla, is a lentil pancake found across India. These pancakes are made out of lentils only rather than rice. The...