Sour Cream and Yogurt Showcase the Ginger
Echoes of Seville
Bananas
This simple Asian Fusion dessert combines Pineapples and Bananas with some Western ingredients like Sour Cream and Yogurt very effectively. Butter is another Western touch, along with the Orange Marmelade. While any Orange Marmelade will work, one made with bitter Continue reading
An Afghan Dish from the Silk Road
Topping for Burani Banjan
Garlic
This Yogurt sauce is typical of the cuisine of the Silk Road. It goes well with the Afghan Eggplant dish called Burani Banjan. Continue reading
An Afghan Approach to Eggplant
Asian Eggplants
A very Central Asian approach to Eggplant. A bit of work to prepare, but everyone seems to enjoy the final result.
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
A Cooling Drink at Meal Time
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
Buddha Meditating, India 12th c.
Fish Curry From Bananas
Halva From Meat
“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha
An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading
Fish Sauce, Nuoc Mam and Sea Ghost Fingers
The National Dish Is a Soup — Even at Breakfast
“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]
“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]
Three Crabs Brand Fish Sauce
Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading