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Drunken Noodles

Posted by on May 12, 2016 in Asian, Fish & Shellfish, Food Types, Gallery Images, Poultry Mains, Vegetarian & Vegan, World Cuisine | 0 comments

Drunken Noodles

A couple of weeks ago, I made “Drunken Noodles”. Why drunken? There’s no flambéing , no vodka – no alcohol at all – it’s genesis and name came from intoxicated individuals looking to satisfy their hunger in an instant. The ingredients of this dish live for the most part, in the pantry. Not only is it super convenient to make, it doesn’t require a host of other dishes to accompany it. Some times I add chicken or shrimp for Yours Truly, but for me personally, I prefer not to obstruct my noodles with too many add-ins. This...

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A NYC kind a Christmas – 3 Chili Paneer

Posted by on Dec 16, 2015 in Appetizers, Asian, Food Types, Gallery Images, Side Dishes, Vegetarian & Vegan, World Cuisine | 0 comments

A NYC kind a Christmas – 3 Chili Paneer

Being from England, our x-mas meals are very similar to the American Thanksgiving dinner. There’s turkey, Brussels Sprouts, parsnips for the Brits and sweet potato for the Americans, lots of gluttonous action and intermittent comatose. Conflicted between going all out traditional on x-mas- the British way- is tempting yet the thought of eating Big Bird all over again is unappealing. I like the New York option of Chinese food on Christmas day. But, today we are going to push the boundary even further – Me and my students cooked  an...

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Carrot Salad – Taking Slaw To A Whole New Level

Posted by on Jun 26, 2015 in Asian, Food Types, Gallery Images, Side Dishes, Vegetarian & Vegan, World Cuisine | 0 comments

Carrot Salad – Taking Slaw To A Whole New Level

  I have made so many different types of carrot salads. Moroccan, Coleslaw, sesame-tossed ribbons. If I had to pick a winner it would be my coconut-carrot slaw – ‘Kosambri’. I use a packet of store bought grated carrots and then come the goodies – Toasted-yellow split-pea lentils, sizzling chili oil boosted with asafetida tang and curry leaves and desiccated coconut This salad is eaten extensively in the South of India. When I first started nosey-ing around on how to make it, I was dubious with one of the steps – ‘Roasted...

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Butter Chicken – The Maharaja Of Makhani

Posted by on Apr 29, 2015 in Asian, Chef Stories, Food Types, Gallery Images, Meat Mains, Uncategorized, World Cuisine | 0 comments

Butter Chicken – The Maharaja Of Makhani

India. A feast for the senses. Not sure if life will ever be the same. I know, I sound like a bloomin’ tourist – but I can’t help it.  The hospitality and helpfulness of people – family, friends, strangers just blew me away – when was the last time you went out on a limb to help some random stranger fix their sandal TWICE? Yep, that happened. One of the highlights of my trip: Udaipur, Rajasthan. We stayed at the Devigarh Palace, at the suggestion of Mr. Anthony Bourdain might I add, and what an experience. The whole trip...

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Saagwala Lamb – Spinach and Kale Lamb Braise

Posted by on Jan 9, 2015 in Gallery Images, Meat Mains, World Cuisine | 0 comments

Saagwala Lamb – Spinach and Kale Lamb Braise

  Saagwala gosht – or rather, lamb and spinach curry is an absolute must on bone-chilling days. We ate this when we were kids on cold-rainy British days and we went to bed satiated and insulated. It was time to do the same for my kids now. Saagwala gosht are pieces of lamb that have braised away in a rich sauce of spinach, tomatoes and caramelized onions. There are some who will not hear of combining spinach and tomatoes – but there argument is purely aesthetic – and at times I follow suit (think saag paneer). But not for this...

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Fall Cosy-Up: Chicken Tagine With Apricots

Posted by on Nov 12, 2014 in Gallery Images, Meat Mains, Poultry Mains, World Cuisine | 0 comments

Fall Cosy-Up: Chicken Tagine With Apricots

I will be teaching a class on a Moroccan dish; chicken Tagine. What a great braised dish this is! There are so many variations out there – some that are sharper in flavor with the addition of tomatoes, some that aren’t braised at all but in fact steamed, and some that call for lamb, veggies or seafood. First of all, my chicken tagine is made in a wide and shallow saucepan and not in a tagine – because, I don’t have one. Secondly, for this dish, I am going delicate. Green cracked olives are ideal for the dish but I couldn’t find them...

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Labor Day Addition – Papaya Salad

Posted by on Aug 25, 2014 in Asian, Fish & Shellfish, Food Types, Gallery Images, Side Dishes, World Cuisine | 0 comments

Labor Day Addition – Papaya Salad

Photo By Saodarly I am still in London but this post has to be shared before I comeback. Discretely tucked away on some street in Central London, I found this gem of a cooking school – The School Of Wok. This was a first for me. Never have I come across a cooking school that focuses on Asian cooking techniques outside of Asia. When a company touts itself as Miso Hot (Me so hot ), that kind of confidence is hard to argue with. So there I was with a cleaver in one hand and ready to embrace sensory over load with Thai Cooking. Incredible....

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Slippery Vermicelli Noodle Salad

Posted by on Jun 24, 2014 in Asian, Food Types, Gallery Images, Side Dishes, Vegetarian & Vegan, World Cuisine | 0 comments

Slippery Vermicelli Noodle Salad

  It’s hot and whilst salads are the go to meals, Arugula ‘this’ and Romaine ‘that’ are getting so boring .To get over the leafy hump, try this fiery yet cool vermicelli noodle salad. This salad makes for a satisfying dinner with these hair-thin rice noodles which fill the tummy without making you feel heavy. For this dish, I look to Vietnamese salads for inspiration – something sweet yet limey, crunchy whilst soft, cooked and uncooked tossed together with lightly bruised chili, fresh mint, lemongrass and cilantro. With all...

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Move over KFC – JFC is way better

Posted by on Apr 21, 2014 in Appetizers, Asian, Food Types, Gallery Images, Poultry Mains, Side Dishes, World Cuisine | 0 comments

Move over KFC – JFC is way better

Japaese fried chicken is a quiet Powerhouse in the fried chickens community. Infact, other fried chickens are in need of pulling their socks up after taking a bite of this crispy, echoey, airily coated bird. What is the secret behind Japans favorite pub chicken’s success? Firstly, we  are not frying-up entire limbs and fillets of breast. Instead, pieces are cut smaller, rolled in to flour and then fried. In other words – more surface area for that golden coating – after all, isn’t that what makes us weak at the knees! Secondly, the...

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Puy Lentil Salad Curried-Yoghurt Dressing

Posted by on Apr 16, 2014 in Uncategorized | 0 comments

Puy Lentil Salad Curried-Yoghurt Dressing

  Why do our omnivorous ways leave us at such a loose end where veggies are concerneds? Options need not reside with the unappealingly steamed or the over-compensatedly fatty options. Last week, we sultry-fied cauliflower and this week we throw an interesting spin on lentil salad. Today’s dish uses Puy Lentils (Lentile de Puy) and is know as the caviar of lentils. It really is that special. The lentil holds up really well in salads and sautés because of it’s less starchy, non mushy character. Whilst this might not be a pantry...

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