Pumpkin Meets Mustard Seed
Meets Onion Seed Meets Ginger
A Mughal Style Dish
Yogurt in a Clay Oven
The name Tandoori refers to a clay oven in which meats –and sometimes seafood and breads — are roasted over live coals. The blend of spices Continue reading
Indo-Japanese Fusion Dish
There are so many ways to make Chicken Curry. This version was adapted from a Japanese acquaintance who was interested in South Asian spices and food preparation and researched cooking techniques of South Asia, adapting them to the Japanese kitchen. Continue reading
If you put Lemon Juice in Milk, it will curdle and make a mess, right? Yet, if you follow the directions for this Indian Curry Chicken dish, that does not happen. Like many classic Indian dishes, there are rather many ingredients and a precise order of combining them.
In practice, this dish is not too difficult to put together. The result is mildly spicy and with a delicate, subtle Continue reading
Mentioned by Kipling
The house-beams shall fall,
And the Karela, the bitter Karela,
Shall cover it all!
— Kipling, Jungle Book
Bitter Melon is sometimes called Turia, Kerala or Karela in English, the last names alluding to its possible Indian origin.
The vegetable is also known as Bitter Gourd or Karela. In botany its name is Momoradica charantia. It is one of Continue reading
An Indian Dish
Another Affinity with Eggplant
Bitter Melon teams up with Eggplant in another attractive dish, this time from India, confirming the affinity between Bitter Melons and Eggplants, as in the Philippine Bitter Melon Salad, which matches them up, although in a different way.
Bitter Melon Braised with Eggplant Continue reading
The Best Cooking Fat
Ghee is one of the most important cooking fats in South Asia — India, Pakistan, Sir Lanka, Bangladesh and Nepal. In the opinion of many cooks in the area it is the best of all cooking fats. Continue reading
Lassi लस्सी is a popular refreshing drink commonly served with meals in many parts of India. It is basically Yogurt thinned with water and with spices such as Salt and Pepper added.
Lassi has its origins in the Punjab region, but is widely served in other regions of South Asia as well as the Indian Diaspora overseas. Together with Tea, it is probably the most popular beverage in Indian Cuisine. Continue reading
A Pure Vegetarian Dish
Tomatoes Meet Tomato Purée Meets Saffron
This vegetarian recipe from Amritsar, India, uses Basmati Rice. If other varieties of Rice are used instead, the cooking time can be shortened, but the result will be different. Of course Basmati Rice is superior!
Tomatoes Stuffed with Basmati Rice
2 cups Basmati Rice (16 ounces) Continue reading