When I first heard a description of how an Indian biryani is made, it sounded very much like how you would make a Spanish paella. Though after making biryani myself a few times now, I must admit that the cooking process is far different from that of a paella
As my Indian wife always says, “There’s no other dish that’s more comforting than a plate of dahl and rice!” Lentils and rice are a staple in any Indian household
Palak Tofu is my take on a popular dish from the Punjab region of India called Palak Paneer, which is made of spinach (Palak) and cheese (paneer).
There’s nothing better than spending time in the kitchen with people who love to cook as much as I do and that’s exactly what I did this past weekend. Solange, my friend Jessy’s mum was visiting from the Reunion, an island in the Indian Ocean which is an overseas department and region of France, and I was invited over to help her make a rougail !
Growing up in Switzerland in the 70s and 80s, my mum would sometimes cook a chicken curry for dinner. It basically meant she would add a packet of yellow powder (marked “Curry”) to water and then add the mixture to cubes of fried chicken. Not knowing any better, we thought it was wonderful and incredibly exotic!
Ghee, also known as clarified butter, is one of the most used ingredients in Indian cooking and Ayurvedic medicine and has many health benefits.
These olive and sun-dried tomato buns are a great way to keep the holiday feels going. The bread is what I enjoy the most whenever we go to Italy as there’s so much flavour in every bite.
My best friend once said to me, “I love asparagus, especially with a good Hollandaise sauce, but I usually have it at a restaurant because it takes forever to prepare the sauce.”
I consider Canada my second home. And while I love (almost) everything about it, the one thing I’ve never worked out is how Canadians can eat pancakes and maple syrup, with a side of sausages that swim in the golden-brown liquid.