Zafar's recipes

At the luxurious Timilo Resort in Tawang, Arunachal Pradesh, I was greeted with these delicious pancakes for breakfast. They are part of their traditional breakfast offering. Millets are essential in the region, and the farmers grow it in conjunction with rice. Millets have been cultivated in Arunachal Pradesh for generations and are vital to the state's food security and dietary practices. Studies have documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal...

Chutneys play an important role in Hyderabadi cuisine and all over India. They are the pop on the table and complete every meal. This is...

Tahari or Tehri is an ancient dish that dates back to Ayurvedic cooking. It is a dish of rice cooked with vegetables and other...

This is a classic dish of the Hyderabadi Nizams. The Nizams rules Hyderabad and the Deccan plateau from 1724 to 1948, 224 years. Over...

A korma, or "quorma" is a traditional Mughal dish. These curries were standard in the Mughal courts and royalty as a sign of wealth. A...

Mirza Dawood Ali Khan was titled Jung Bahadur by the Nizam and was commonly referred to as Dawood Jung. He was one of the most colourful characters in Hyderabad's history. The family originated from Iran in the early 1800s and settled in Hyderabad. There was significant immigration from Persia during that period, driven by India's strong economy under the Mughal empire. They were traders and prospered in Hyderabad, building monuments and mosques.  Dawood Jung, himself a successful businessman...

I was staying at the fabulous Amata Boutique Resort and had the opportunity to try this sambal on the elaborate breakfast buffet. I love...

Haleem originated in old Persia as a dish called Harees. This dish and its variations are still eaten today in many parts of the Middle...

I grew up loving this recipe and have always thought it was Hyderabadi. On a recent visit, I asked my mother to make it for me and...

Roselle leaves, locally called ambada, is a favourite across India. These leaves impart an intense tangy flavour to the dish that most...

This is a dish I remember from my childhood and love. It is not well-known in Hyderabad and is slowly being forgotten. The dish is...

Rice is a staple in Mexico and is served on every table. It is used as a stuffing for everything, including tacos, burritos, and other...

During the Eid celebrations, my grandmother always had a large bowl of sheer khurma ready, and I would sneak into the kitchen and have a...

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

I recently took a trip to Tawang in Arunachal Pradesh, where this shake was on the breakfast table. On the first sip, I wanted the...

Thu pk a is a rice porridge from Arunachal Pradesh. It is not to be confused with the Tibetian noodle soup Thu pk a Red rice is one of...

I was cooking a private dinner one evening, and one of the guests was very particular about her diet. The curated menu did not fit her...

A chutney is an essential part of an Indian table. It can be spicy, savoury, sour, or sweet. It plays with all the major taste profiles...

One of the most intriguing spices in Mexico is tajin seasoning. In San Francisco, we had a large persimmon tree. Our gardener would pick...

When you walk into an Indo-Chinese restaurant in India, Hakka noodles are always on the menu, and every table orders a plate. It is a...