Goan cuisine is typically hot and tangy. It is influenced by its Hindu origins, the Mughlai rule that followed and then four hundred years of Portuguese presence.
In this article we look at the techniques and ingredients used in Indian curry houses. These techniques are substantially different to home cooking.
Your mouth burns, perspiration breaks out on your scalp, and you must have something to reset your mouth. What should you reach for?
Rice, pulao and biryani refer to different rice dishes. This post discusses the differences and features of these dishes.
There are many types of bread, or bread-like dishes in Indian cuisine. They can be simple, and some can be taken to quite complex levels. This essay looks at some of the popular types, and even offers something for gluten-free cooking.
There is a world of difference between the cuisine of the Raj, and curry house cuisine. This essay discusses the history of the curry house, and how they have developed today.
Dal, when referred to as an ingredient, is often taken to mean lentils, but really refers to a split version of any number of lentils, peas, chickpeas, kidney beans and so on. This essay looks at these ingredients.
Korma is a dish where meat or vegetables are braised in yogurt, cream or coconut milk. This essay looks at the history of this dish, and the different types that exist today.
This article is about the tin that sits beside the stove in every Indian household around the world - the spice tin.
What oil to use, and when. Discusses ghee, mustard, sesame and coconut oils. Also explains why olive oil is not a good choice for the dishes in this cookbook.