Zafar's recipes
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...
Georgian soft scrambled eggs with Rachian smoked ham
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...
Olives with Svanetian salt
Svanetian salt is magic. Found throughout Georgia, the salt originates from the northeastern mountain region of Svaneti. It is a complex...
Khichra or kichada
My mother makes Khichada, a tradition to mark the end of the month of Muharram. However, I grew up in Mumbai where kichada was one of my...
Kashmiri chicken curry
I would walk by Akasa Boutique Homestay every morning in lovely Manali, Himachal Pardesh, and eventually got to know the young couple who...
Himachali sweet and sour pumpkin (Kaddu ka khatta)
The cuisine of Himachal is new to me. This northern mountain state is filled with spectacular natural beauty, the enormous snow capped...
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...
Georgian chicken wings scented with khmeli suneli
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...
Georgian red adjika
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...
Ethiopian vegetable stew with berbere spices
I was cooking a private dinner and the main course for the non-vegetarians was a lovely chicken tagine. I wanted to stay with a North...
Laal maas or Rajasthani fiery red mutton
Laal maas is the most iconic of Rajasthani dishes, but it is also the most abused dish in the state. Its popularity, served in every...
Himachali masala grilled mountain trout, masala mashed potatoes and garam masala grilled vegetables
I was thrilled to find rainbow trout frequently on the menus in Manali,Himachal Pradesh. Trout is one of my favorite fish, and it is...
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...
Jap cakes
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...
Roasted raw tamarind with chili and salt
This was a recipe that was sent over to me Indra Gill when I published the recipe for Green tamarind chutney. I am always happy to get...
Canapé with cream cheese, curried arugula with raisins, and Manchego cheese on spinach sourdough
I bought this wonderful spinach sourdough bread from Zuci and immediately fell in love with the beautiful flavours and tartness. This...
Himachali walnut chutney
I would walk by Akasa Boutique Homestay every morning and eventually got to know the young couple that owned the property. Karan and...