Zafar's recipes

I was given a few wood apples (also called bael in India) by a neighbour, and since I had never had them before I had to look them up. I...

Hyderabad boasts a number of delicious kebabs, but this one is a decadent speciality. These soft and succulent kebabs are loaded with spices and herbs, and deep fried to perfection. This dish will change everything you know about kebabs. The chef who has been cooking in my mother’s house for the last 20 years, Abida, asked if she could cook this dish, something she has never cooked for them before. I immediately jumped at the opportunity to learn, and share, this little known recipe with...

Custard apples, called sitaphal, dominate the Indian market in October and November. We had been gorging on these fruit here. These fruit...

I wanted to create a Mexican-style chilli that uses a range of Mexican chillies to add depth of flavour. I also wanted to simmer this dish, over an extended period, so the flavours could have time to integrate and shine. This chilli is a labour of love; it takes about 3 hours to make with multiple steps, but the results are outstanding. A used a combination of chillies: chipotle for smokiness, arbol for some heat, ancho for its distinctive sweet-spicy flavour, mulato for its smoky chocolate...

A korma is one of India’s classic curries. Developed in the kitchens of the Mughal empire, korma is a rich dish served to royalty. A korma is traditionally made from ground nuts, meat and cooked in a cream or yoghurt base with lots of caramelised onions. This version from the city of Hyderabad is decadent, packed with flavour and a treat on any table. The combination of spices is a balancing act of subtle, luxurious flavours. Adding green chillies as a garnish adds a kick of spice for those...

Corn is one of my favourite summer vegetables to grill. I was looking for a recipe for a Mexican-themed meal, and I could not find...

I wanted to create a palate cleanser for a formal 9-course dinner. I was looking for something that was light, refreshing, and, of...

Pan con tomat, which means bread with tomato, is a traditional Spanish tapas, made to highlight flavorful tomatoes and built for the hot...

A fruit sorbet highlights the fruit, it’s ripeness, it’s nuances and everything that is fresh and delicious. Most folks tend to shy away...

I was getting a bit tired of the same old boring, plain scrambled eggs so I decided to create a new recipe to brighten our morning...

A "Shambharo" is a traditional Gujarati dish that is lightly sautéed, mildly spiced and easy to make. It is traditionally served as part...

Thai cooking has a few signature curries mainly classified by their color or from the community from which they originate. These are...

There are various versions of this ice cream in a few of the cookbooks that I own and on the internet. I read through quite a few of them...

I love making frittatas! It is the perfect meal for the hot summer months. This is a Mexican influenced version, packed with herbs,...

Everyone in our home seems to be getting into the kitchen for a turn at the stove. Our maid has seen me cook for a few months now and so...

A Caprese salad is an all-time favourite. Simple, elegant and flavorful, everyone loves this classic. The dish has a fascinating history. On the island of Capri, they wanted a dish that highlighted the island's produce: tomatoes, mozzarella, and basil. But this salad also highlights the colours of the Italian flag, red, green and white. It is reported to have been created at the Hotel Quisisana in the 1920s, when a guest asked for a light dish without meat. This salad was created, and the...

I had this salad from the ovens of the fabulous restaurant Glen Ellen Star. This cozy and unpretentious restaurant serves up almost...

Making puffs is nostalgic and brings back many happy childhood memories. I am reminded of tea time - relaxing on ratan easy chairs on the...

Everyone loves mashed potatoes and I am glad we have moved on from the older bland recipes to newer innovations with some pop. Here is my...

I always make way more gnudi that I need for just one meal. This time around I wanted to have the gnudi pan sauteed with brown butter, a...