In search of liquid goldLast week I was in Tuscany, a few miles north of Siena, at a guest house of one of the great vineyards, having a lunch to die for.
November 21, 2009
Eggsciting recipesAkuri means egg curry in its most basic sense. It is like dhansak and patra ni machi, considered to be a pan-Indian favourite.
November 6, 2009
The perfect marinadeThis form of cooking has myriad benefits, principally that you use the minimal amount of oil or fat in the cooking process.
October 23, 2009
Best butter chicken ever?Passion is a rare commodity, and I was taken by surprise in a meeting with a man with the delightful name of Iran Bharat Saksena.
October 9, 2009
Tastes and trendsI think the Basa has a great future if it is marketed well, it may well be the Black Cod or Chilean Sea bass of the future.
September 25, 2009
Italian delightsIn Italian terminology it is termed the “fifth quarter”, those parts of the beast when all the prime cuts have been removed, including the liver and kidneys.
September 11, 2009
Fishing for the bestIf you go to the fish markets such as Sassoon Docks, you will be surprised by the variety of seafood available.
August 28, 2009
Tea as it should beClotted cream was introduced by the Phoenicians to Cornwall 2000 years ago when they came to buy tin.
August 7, 2009
Sandwich spreadsSandwiches have a universal appeal, the convenience of something tasty between two slices of bread, a roll or baguette is appealing to most people.
July 24, 2009
Edible traditionsPolitical integration brings with it a kind of cultural integration — chicken tikka masala may be relished in Chennai and idli dosa likewise in Ludhiana.
July 10, 2009
Organic, not fertilisedThe food, particularly the vegetables had an indefinable sense of authenticity, giving me the feeling that what I was eating was the real thing.
June 26, 2009
Viennese waltzOnly last week I was basking in the dappled sunlight in a quiet tree lined street in Vienna having lunch at a restaurant renowned for its Tafelspitz.
June 12, 2009
Passing the Japanese testWith Japanese cuisine comes an elaborate protocol and etiquette. You can use your fingers to eat sushi, but not sashimi
May 29, 2009
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