How my love of curry began Years ago I decided to expand my culinary horizons by attending a Pakistani cooking class and this curry, Aloo Palak or Pakistani Spinach curry was one of the first things I made. At that time, I knew nothing about Indian and Pakistani cuisine. I wasn’t even a big fan…
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Who says vegetarian is lame? I have to admit, I always viewed vegetarian food as a bit of a bummer with tasteless tofu and stupid quinoa bowls. Yes, a meatless meal made with sustainable local produce is more environmentally and socially responsible but come on….who really likes tempeh????? It tastes like a litter box!…
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Why do we need a base gravy for this dish? It’s tough to pick the “biggest difference” between British Indian food and “real” Indian cooking – beyond the fact that one has come through the lens of the restaurant industry rather than the homes and street stalls of the subcontinent. At home, most curries are…
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My new favorite side salad: Roasted pear with bleu cheese My new favorite salad which comprises all necessary elements of a great bowl of the green leafy stuff: sweet, salty and a crunch. The sweetness of a roasted pear combined with the salty and sharp Bleu cheese crumbles and the crunch of…
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A beautiful plate of food Roasted red bell peppers richly seasoned with Balsamic vinegar and extra virgin olive oil, then topped with the tang and tartness of chevre and the added crunched of sweet honey roasted almonds. Not only is it stunning to look at but this beauty has got the goods to back…
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What is there to say about this omelette recipe? What anecdote or clever quip can I use to describe it? How shall I sing its praises? Should I discuss how the combination of sweet Marsala wine and lemony thyme are soaked up by meaty mushrooms? Should I elaborate about how much I love those…
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Not your typical burger These lentil burgers are crispy on the outside but soft and savory on the inside. They are delicious wrapped up in a tortilla or fluffy naan bread for a little sandwich or paired with fresh cucumber, tomato, a drizzle of lemon and garlic yogurt sauce and a dab of chili sauce.…
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So…what’s sumac? Imagine my delight when I discovered sumac. Before a year or two ago, I had no idea that this spice existed. Now I am fascinated with this lemony red spice. Sumac is primarily used in Middle Eastern cooking to add a bit of tartness to the dish. It is also one of the…
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I have fond childhood memories of my mother going to Taco Time and coming back with crispy burritos for my brother, sister and I. Long and crispy and wrapped in that crispy paper bag with unsealed open ends on both sides…I can hear myself crunching into it now. Recently I…
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Zha Jiang Mian translates to “fried noodle sauce” meaning that you must ‘fry’ or simmer the sauce and add it to the noodles later, almost like a Chinese version of spaghetti with marinara sauce. Although this dish is typically made with minced meat, I prefer the vegetarian version…
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When I told my husband that I was experimenting with making vegan breakfast burritos, he asked why I, a non-Vegan, would attempt such an unnecessary feat. To which I replied: ‘Does not a Vegan want to eat the same delicious food, do they not get bored with the same tasteless…
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Level up your tofu stir-fry In Asia, people know how to cook vegetarian dishes and tofu in particular. Vegetarian curries in India, hot stone bowl Bibimbop in Korea and all the various vibrant stir-fries of Southeast Asia. It’s difficult to pick a favorite. They know how to handle them and they have a plethora of…
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What is bhaji? Bhaji is the Indian version of a fritter. Often made with vegetables like onion, potatoes or even chili. They are deep-fried and served as snack or eaten on their own if you are in the mood. Since I love anything generously seasoned with spice and fried until crispy, they are definitely one…
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Indian spiced cheese fritters = heaven in my mouth Imagine how good a warm, gooey chocolate chip cookie hot and fresh from the oven is. Now, imagine that instead of being sweet, it is cheesy. Instead of chocolate chips, there are bits of green chilies and scallions. This is the best way to describe Masala…
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Contrary to what some people think about me, I am not against vegetarianism or veganism. Less animal consumption is not only healthier but better for the environment as well. Husband and child aside, I’m pretty laissez-faire when it comes to other people’s eating habits along with how their beliefs and views impact their dietary preferences.…
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The joys of banana leaf curry One of the best things to eat here in Malaysia is banana leaf curry. Nothing hits the spot like a huge banana leaf with a big pile of rice with curry on top, crispy papadums on the side, and a plethora of vegetable curries, including my favorite-fried bitter gourd,…
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Cabbage Brained One would think that the only vegetable my husband knows to exist is cabbage and potatoes. I swear to God we have the same conversation every week and will probably continue to do so until someone takes the initiative to stop asking hence ending the vicious cycle. “What do you want to…
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What’s the big deal with beer-battered onion rings? I was never really a big fan of battered onion rings. I know to look at these pictures, one could think that was ridiculous. I mean look at them. Golden brown and crisp with a sheen of grease that just tempts you like a sea siren’s call. …
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Every once in a while I get a craving for sweet and sour pork. Truth be told, this is not one of my favorite Chinese dishes, it wasn’t particularly even easy to find on a menu in Beijing. It was more of a Westernized version of Chinese food than anything else. BUT with its crispy…
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Always order smashed garlic cucumbers In China, no plate of dumplings would be complete without a side of sesame and garlic smashed cucumbers to go with it. It’s refreshing, it pairs well with a steaming plate of dumplings and since it is quick and easy to put together, this dish is always the fist to…
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