Rice and Breads
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Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.
Basmati is a small but long-grain aromatic rice with a nut-like flavour and aroma. It is always prepared on special occasions. ‘Basmati’ means fragrant and it is the most expensive rice in the world. Originating in South-East Asia, basmati has been cultivated in India and Pakistan for more than 8,000 years.
Poori is fried bread that can be found in Indian fast food restaurants. It is so versatile that it can be served with practically anything, sweet or savoury.
These are quite tricky to make and many people simply can’t be bothered with all the hassle – including me! But nothing compares with a freshly cooked chapatti. Similar to the Mexican tortilla, it’s a round pan-roasted flat bread made from wholewheat flour. They are cooked just before a meal is to be served.
Marinated roast leg of lamb (raan) served with seasoned yoghurt (tadka raita) Read more...
This is a spicy cake treat to cheer up any gloomy day. What I like about this recipe is that you don’t have to do much mixing and the cake tastes... Read more...
With the Bay of Bengal to the east of the state of West Bengal, it is not surprising that fish is central to the region's cooking. Each morning... Read more...
Curry leaves are extensively used in southern India, less so in the North. They were introduced to Malaysia by the many South Indians (mostly Tamil)... Read more...
Hyderabadi Biryani The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence,... Read more...
Vegetarian Kebabs or Hara Bhara Kebabs. Kebabs are usually made with meat, fish or chicken. These have evolved from the Mogul-style kebabs and been... Read more...
I once went for a two-hour cooking lesson in a remote village in Bali. It was great fun, and as I was the only student I had one-to-one teaching and... Read more...
As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to... Read more...
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