Zafar's recipes

The history of apricots is ancient. The fruit was thought to have originated in China in 2000 BC, and the Roman emperor Julius Caesar loved them. The fruit was brought to him, dried via the Silk Route, and it established itself along the way in various regions, including the slopes of the lower Himalayas in Northern India. When the Uzbek king Babur invaded India, he was very pleasantly surprised to discover the fruit was already established in India, so he could enjoy them.  I had the...

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

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 cuisine has a variety of pancakes called pitha. It is usually a sweet dish stuffed with coconut and jaggery or sesame seeds, but...

I was staying at the lovely Aambalvillas Resort and every meal was a feast. one of the local Kerala/Wayanad delicacies served for...

On my first day in Tbilisi, I was staying at the Unfound Door boutique hotel, and while waiting for my room to be ready I walked down...

Svanetian salt is magic. Found throughout Georgia, the salt originates from the northeastern mountain region of Svaneti. It is a complex...

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...

My recent trip to Georgia opened my eyes, and palate to both Svanetian salt and adjika powder. These are freely available in the...

The most iconic dish in Assam is muri ghonto, a thick, hearty, and delicious fish head dal. However, this dish is common across the...

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...

Most folks visit a new country and come back with souvenirs that are sensible. Not in my case, I always come back with spices, herbs and...

The history of Georgia is like a bowl of adjika. The condiment is as complex as the nation's history; it stands at the crossroads of the silk trade and has been invaded by the Mongols, Ottomans, and Russians, and the sauce embodies the soul of the nation. Adjika is a paste made with hot chillies, sweet peppers, garlic, herbs, and spices, hailing from the West and South of Georgia. The condiment is bold, bursts with flavour and persistent heat. There are many variations of the condiment, with...

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...

I often get recipes from friends and nothing makes me happier. I am always impressed by the creativity and foresight in putting very...

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...

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...

I fell in love with fruit leathers in the Georgian market. They are omnipresent with vendors selling them in large circles. They are made...

I went to school in Ooty and one of my earliest food memories was Jap cakes. These little pastries were craved by all of us in school and...