If there’s an egg on something, it’s probably a Parsi dish. The Parsi love for eggs finds them adding it to almost everything. My favourite ‘par eedu’ recipe is bacon par eedu (eggs on bacon). A delicious mildly spiced version of a frittata that screams out for seconds, thirds, fourths… licking the pan, you … Continue reading Bacon Par Eedu. That’s Parsi for Eggs on Bacon. And English for give-me-more!
It’s wrong to love a dish so much. But the heart wants what it wants—in this case, a big helping (or two) of biryani. Packed with all the things I love- meat, potatoes, rice, and spices, it is one of the heartiest meals I can think of. There are many varieties of this dish, which was … Continue reading Lamb biryani, Bombay style!
It’s the dish the Portuguese left us with hundreds of years ago and adorns tables in Catholic homes over feast days and lazy Sundays. The ‘Vin’ part of the dish is derived from the Portuguese for wine or wine vinegar and the ‘aloo’ translates as garlic. These are the primary ingredients that go … Continue reading Pork Vindaloo, a must-have recipe.
If you’ve got to have ghee, this is the best way to have it. It is the most delicious curry you will ever taste. Okay, I exaggerate. Wouldn’t want to offend the lamb and pork curries of the world. Ghee is one of those things that you cannot have enough of. It’s made in most Indian … Continue reading Chicken Ghee Roast, a sinful supper! Try it with Turkey for Thanksgiving.
In India, fish markets are an assault on the senses. Brightly dressed fisherwomen, baskets laden with all sorts of fins and shells popping out. Cats—lots and lots of them, between your feet, under tables, curled dangerously close to fish chopping boards. It’s all very vibrant and chaotic, in a good way. At one end … Continue reading Crab Curry, a fiery Indian homestyle recipe
It’s a strange feeling to find a slice of the roof of the world in the sultry climes of South India. Big, dark Kannadiga eyes are suddenly replaced by the sloping slits that the gentle Tibetans view the world through. Home to over 10,000 Tibetan refugees and roughly 4000 monks and nuns, Bylakuppe in Kushalnagar … Continue reading India’s little Tibet, Kushalnagar. A photo essay.
In India, clams have many names—five, the last time I counted—and come in varying shapes, sizes, and colors. I’ve always found that compared to other fish and shellfish, clams are rather mild in flavor, with a gentle sweetness, light bitterness, and just a touch of oceany aroma. They’re a great way to get … Continue reading Clam/ Tisrya Stew, an Anglo Indian recipe