Hindustan Times
From the Maghreb and Uttarakhand, ideas to revitalize your kitchen and soul.
Tradition is a fine thing. It lends substance to your cuisine, aroma to your kitchen and depth to your soul. Read more
(4 votes, average: 4.75 out of 5)
Loading ...Posted by Samar Halarnkar on Friday, April 16, 2010 at 8:20 pm
Filed under Food · Tagged bangalore, coconut milk, Couscous, Culinary Tradition, Jakhya, Kokum, Maghreb, stewy fish, surmai, Uttarakhand, Uttarakhandi flavours
Last week, I wrote out a recipe for a fish curry that combined ingredients from Kerala and Goa.
Since then, I’ve had many requests for a basic Goan fish-curry recipe. Here’s the quickest, easiest way to make a Goan fish curry at home.) Read more
(10 votes, average: 4.1 out of 5) Loading ...Posted by Samar Halarnkar on Tuesday, February 10, 2009 at 3:39 pm
Filed under Food · Tagged fish curry, Goa, Kerala, Kokum
Fish, to taste right, must swim three times—in water, in butter and in wine.
So says a Polish proverb. The problem, of course, is that Poles are not born on the Konkan or Coromandel coast, where fish, to taste right, must swim twice—in water and in coconut milk. Read more
(5 votes, average: 4.6 out of 5) Loading ...Posted by Samar Halarnkar on Thursday, February 5, 2009 at 8:54 pm
Filed under Food · Tagged butter, fish, Kokum, Konkan, sea food, water
