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…

‘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….

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…

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…

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…

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…

Journey to the heart of Turkish Cuisine

People are always eating and drinking around the clock in Istanbul: grabbing chewy sesame-crusted simit (bagels) on every street corner, sipping refreshing freshly-squeezed pomegranate juice, small glasses of sweetened tea or thick mastic-flavored Turkish coffee on their way to work, stopping at hole-in-the-wall döner and köfte joints for a quick snack or slurping bowls of chickpea and…

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…

Armenian Sweet Bread (Nan-e gisu)

Makes 3 loaves Preparation time: 20 minutes plus rising time overnight Cooking time: 35-40 minutes INGREDIENTS 1 package or 1 tablespoon dry yeast 1/4th cup warm water 3 eggs 1.5 cups sugar 1 tablespoon honey 2 tsp ground mahlab 1 cup whole milk 1 cup melted, unsalted butter or Oil 4.5-5.5 cups cake flour, sifted with…

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…