Cinnamon Club: Indian Cuisine Reinvented

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…

Lebanese street corner bakeries

The manóushé is the quintessential Lebanese breakfast. Named for the Arabic word na’sh which refers to the way the fingertips of the baker “engrave” the dough, the manóushé is indeed engraved upon our collective memories as Lebanese. The smell of manóushé bi-zatar in the morning catapults a Lebanese person back in time to a lively…

Fresh from the Tandoor

As a little break from architecture and knick knacks, I decided to sketch something in between. A little eatery around the Auliya Masjid area called Wasim Hotel (Jaipur, Rajasthan, India) caught my attention where heaps of tandoori rotis (bread) were selling out every second! The person at the tandoor expertly rolled out the dough and as someone called out for…