This is my absolute number one red lentil dal and I’m particularly proud to share my enthusiasm with you because it’s my own improvisation, based…
If green asparagus can perfectly face the flavours and heat of an Indian curry, why not test it with Thai one? Leafing through David Thompson’s Thai Food I…
Okonomiyaki is one of the most frequent Japanese dishes in my house. From the beginning I took its name literally (it means roughly “grill what you want”)…
Some people say asparagus is extremely delicate, should be barely seasoned and treated with caution when it comes to spices. Don’t believe them! In this fiery,…
This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it…
When I ordered The Essential Andhra Cookbook: with Hyderabadi and Telengana Specialities by Bilkees I. Latif I didn’t know much about this part of India (I even had…
The first weeks of this year look like one incessant Indian cooking session: I have made several batches of the fantastic chilli pickles (from the previous post), I have…
A plate of raw spring rolls is one of the most cooling, heatwave-adapted meal I can think of, so I make tons of them every…
Tonkatsu 豚カツ (breaded pork) and especially chicken katsu チキンカツ are among those Japanese dishes I could eat practically every other day. Until recently, I thought they had a…
As soon as I wrote the title of this post I realised that probably for the majority of my dear readers salt-brined cucumber sounds much more unusual than coconut…