Hindustan Times
At the end of a walk down the diverse – and to some – debauched culinary traditions of India’s technopolis, a famed family pork pickle awaits.
(5 votes, average: 5 out of 5)
Loading ...Posted by Samar Halarnkar on Friday, January 21, 2011 at 9:45 pm
Filed under Food · Tagged beef, culinary, culinary traditions, Hindu, Lusitania, Mosque, Muslim, pork pickle
The effort of roasting a spice can give you a primal, pleasurable experience-and unexpected benefits. Read more
(3 votes, average: 3.67 out of 5) Loading ...Posted by Samar Halarnkar on Friday, August 20, 2010 at 8:43 pm
Filed under My Daily Bread · Tagged aromas, beef, black cardamom, Brazil, cumin seeds, fennel seeds, garlic, grainy mustard, grinding, humid, lamb, meats, monsoon, mutton chops, olive oil, onions, pasta, peppers, pork, rainy, recipe, roasting, sesame seeds, Spain
You don’t have to be French to use wine in your food. Read on
Have you wondered what to do with leftover wine?
Well, of course you can drink it.
But if, like me, you often find a quarter bottle that’s been sitting in the fridge for weeks, use it to whip up your next meal. Read more
(2 votes, average: 4.5 out of 5) Loading ...Posted by Samar Halarnkar on Friday, January 15, 2010 at 8:54 pm
Filed under Food · Tagged acob's Creek Shiraz Cabernet 2007, alcohol, beef, chicken, fish, french, French cuisine, lamb, pork, San Francisco, shredded meat, wine, Wine Advisory Board
