Potluck season is upon us, and I’m always thinking about new ideas to either take to a potluck or share at home with a larger crowd. There are two simple rules 1. It should have that party wow factor and 2. It should be easy enough to prepare in a large batch. I’ve made something …
The name Chettinad conjures up a vision of intense flavours of spices and coconut. This recipe for this hails from Tamil Nadu in India. Prawn or Shrimp is en robed in a wonderful combination of dried chillies and spices, curry leaves and grated coconut and is shallow fried in coconut oil. This version will yield …
My kids developed a love for all things Japanese and moved on to Korean. A visit to Ryoji in Toronto for a shoot with Sang Kim, got my younger son really into their friend chicken. Crispy chicken is tossed in a sweet, salty, spicy, sticky sauce with a hint of Sesame Oil. You can check …
Rechad Masala is the King of Goan spice pastes or masalas. This rich red paste is made from dry Kashmiri Chillies, Ginger & Garlic, Spices, Tamarind & Vinegar. It keeps in your fridge for a while because of the vinegar and is great to slather fish with or in this case Shrimp or Prawn. I …
Hakka Chinese food is super popular in India. From fancy restaurants to street vendors, the Indian public just laps it up. In my college days, Chinese take-out was pretty much the norm. One of the popular dishes on the menu was the American Chopsuey. Veg or Non Veg, this dish is loaded with Veggies and …
I love Arabic food! Growing up in the Middle East I grew up with Kaftas, Kebabs, Seekhs and so much more. In this recipe I made burger patties with Middle Eastern spices and fire them up on my charcoal grill. These are stuffed into a pita with a tahini sauce!
I have to be honest – Eggplant, Baingan, Aubergine has never been my favorite! In fact years ago in boarding school I used to dislike it so much that I would fling it yards away into the garden – sorry sisters of the cross! Till today, I weary of this vegetable. Bagara Bhaingan is a …
It’s finally summer and it’s natural to start firing up those summer BBQ’s Reshmi Kebab is one of those kebabs that are mild and silky. These morsels of Chicken are marinated in hung yogurt, cashew and cream that tines down some of the other spices used in this recipe. If you’re not a fan of …
Many years ago we visited Delhi with the boys and my husband’s cousin Shahdhab who is an excellent host, insisted that we visit the ITC Sheraton to try the famous Dal Bukhara at the Bukhara restaurant. We also got the famous tour where they very proudly show their patrons how they cook their dhal, freshly …
Biriyani is no longer a subcontinent secret. Everyone knows what it is and had tried it at some point. It is rumoured to have been brought down from Persia and is derived from the word ‘biriyan’ or to fry. The Mughals were the first to make their version and it spread like wildfire all over …
