Cured Trout Rillette on Wheat Crisp Rillette is a traditional French preparation very similar to a paté mainly made from cured meats. For this recipe, we have used trout, but you can use any other oily fish like salmon or mackerel. Preparation time: 2 hours | Curing time: 32 hours | Serves: 4-6 Ingredients: 2 sides…
Tag: cookery
‘I Love India’ by Anjum Anand
Introduction I believe that each of us is the sum of all our parts. I know that everything I have done and experienced in life has brought me to this place in my career and, looking back, I see how all the dots join up. In my case, these indelible markers started before I did….
Rana Safvi’s Digital Dastarkhwan
The past few days have been glorious. I illustrated some delectable recipes from the incredibly insightful and perceptive Rana Safvi. Rana, as you already know, is an author and historian with a passion for culture and heritage. She is the founder and moderator of the popular #shair platform on Twitter which is credited for reviving…
Sweet Middle East: Anissa Helou
I have a strong sweet tooth and often say it’s because my family name, Helou, means “sweet” in Arabic. In truth, that has nothing to do with it. Most people in the Middle East and North Africa have a serious penchant for all things sugary. Sweets occupy an important place in our lives, and every…
Marryam Reshii’s Home Style Kashmiri Mutton
Kashmiri homes usually do not favor small tikkas of mutton off the bone. To them, it’s akin to eating vegetables!
Muslim Cookery- Fish: Meen Porichathu, Machchi Memoni
Machchi Memoni | Memoni Barbecued Fish Ingredients: 500 gms any round fish like seer ½ lime 1 ½ tsp salt ½ cup yogurt 4 tbsp oil Spice paste 1 small onion 4 garlic cloves 4 whole dried red chillies 1 tsp red Kashmiri chilli powder ¼ tsp turmeric powder 1 tbsp cashew nuts, coarsely crushed…
Olea Europaea : The European Olive
One of the oldest trees to be cultivated; at least 6000 years ago, the olive is a fruit that is popular worldwide and is also revered in most Mediterranean cultures. By 3,000 BC, it was being grown in Crete and spread to Southern Europe and Africa through the Phoenicians; spread along the fertile crescent which includes some…
Foods of India – Kutchi Memon Cuisine
Introduction While the fare on Cutchi (Kutchi) Memon tables is legendary, it is a little known fact that these recipes are considered sacred and guarded zealously by the owners of the keys to paradise. Those who do not qualify by bloodline have often received the recipe for sheekh kabab without the ingredient that encourages the…
Bread and Salt
Bread, called nan in Persian, is the staple food of Iran in all regions except around the Caspian, where rice supplants it. Nan is a Persian word first used in Achaemenid Iran (550-330 BCE), from which all other languages borrowed it. In Iran, bread and salt are treated with great respect. The main Persian breads are flat breads but…
Persian Tea
Tea was discovered about 5000 years ago in China. In the early 17th century, tea was introduced to England and its Chinese name, tay, changed to the English name tea. In England, tea was brewed in china teapots. The English believed that a drop of milk in the teapot would prevent it from breaking and thus…
An Omelette is Born
In 1835, during the Carlist uprising in Spain, the rebels laid seige to Bilbao. One day during the siege, the Carlist commander, General Tomas de Zumalacarregui y de Imaz, was passing a farmhouse and demanded that the farmer’s wife prepare him something to eat. All the woman had were some eggs, a potato and an…
Sketching and cooking with Julia Child
Mastering the Art of French Cooking – Volume One Julia Child, Louisette Bertholle, Simone Beck -Chapter Five- FISH Poisson The French are magnificent with fish. Not only is fresh fish abundant all the year round, but the art of its cooking and saucing is accomplished with great taste and skill. This chapter includes two fine…
