I’m not sure why, in the recent times, carbohydrates have got such a bad name. Carbohydrates, or carbs as everyone refers to them as, are a necessary part of our diet and are the primary source of energy without which we wouldn’t be able to function. Our ancestors have been eating carbohydrates for ever and…
Rice, Pasta & Noodles
Traditionally, the Shirin Pulao is a rich and sweet rice dish (shirin means sweet) that is served on special occasions in Azerbaijan and Persia in particular though all manners of Pulao is cooked and eaten across the Middle East and much beyond the trade areas of the old Silk Route. Shirin Pulao is cooked with long grain rice, carrots, orange peel, dried fruit like golden raisins, dried apricots or plums, almonds and a must is the crusty cooked rice layer at the bottom called the “tahdig” or “kasmag”.
We have been exploring each other’s traditional cuisines these past two months in the course of our Velveteering. We tried Alessio’s Caponata and Pamela’s [Laksa](http
Sixty three years ago Jawaharlal Nehru said, “Long years ago we made a tryst with destiny, and now the time comes when we shall redeem our pledge, not wholly or in full measure, but very substantially. At the stroke of the midnight hour, when the worl
I should think most of us love the concept of a one dish meal, especially if one is one the kitchen side of things. I know there many kinds of one dish meals across the world, but to me a one-dish meal usually has rice in it. This is probably because I’m from the south of India where rice invariably
The title of this post seems to be a bit of a contradiction in itself. If a vegetable rice is Chinese, how can it be Indian? If you have read my post on Gobi (Cauliflower) Manchurian, you would know that we Indians l
This book review came about thanks to BloggerAid…Changing the Face of Famine. BloggerAid…Changing the Face of Famine” is a growing group of international food bloggers who are determined to make a difference in aid of world famine. As part of this effort, th