One of the first women chef’s I fell in love with (hook, line and sinker, if you may) was Kylie Kwong, the Australian-Chinese chef. I have followed her for years now and much of my Southeast Asian and Chiniese flavours are influenced by her. One of her recipes that stuck to me is of stock…
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Continue ReadingWhat do i know about Dhaka and its food beyond the bookish and webish (if there was ever a word like this!!!) information? Well, may be a little more than that through my discussions with Didubhai and her knowledge of it. She wasn’t born there and as far as I know, went there just once…
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Continue ReadingRice, especially our heirloom rice varieties, has been a passion for a long time now. The passion led to two and a half years of research on tracing the antiquity of rice through our Vedic era texts and folk lores; and following the work of a few rice conservationists who have been doing remarkable work…
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Continue ReadingOff late I am realising that most food or recipes that make me nostalgic or I think of as comfort food are the one that as a child were forced down my throat by my mother or other enterprising members of the family. It wasn’t as if I disliked the taste of most of these…