Hindustan Times
A Moroccan finale makes a south-India detour. Of course, that takes a little time
The final meal, with bread, chicken, vegetables, couscous and harissa
Regular readers of this column may wonder: Moroccan food? Again? I can’t help it people. It’s light. It’s refreshing. It’s great for the summer. It’s emerged a hit with friends and family. They’re happy. I’m happy. Read more
(3 votes, average: 4.67 out of 5)
Loading ...Posted by Samar Halarnkar on Friday, June 25, 2010 at 6:53 pm
Filed under Food, My Daily Bread · Tagged Casablanca, Couscous, Fleetwood, harissa paste, hindustan times, Maghreb, Messrs Bacon, Moroccan, news, north africa, nutmeg, Rosemary, south-India detour
Your culinary juices may not depend on new equipment, but a new gizmo sometimes sparks fresh creativity.
For someone who cooks a reasonable amount and treasures his kitchen, I am notorious for using aging, blackening utensils. I may spend inordinately long periods in kitchen stores admiring the latest Teflon-coated wonder pan or the Italian passion-fruit juicer, but I don’t actually buy anything. Read more
(1 votes, average: 4 out of 5) Loading ...Posted by Samar Halarnkar on Friday, March 5, 2010 at 9:01 pm
Filed under Food · Tagged baigan-bake, blackening utensils, culinary asceticism, eggplants, knives, oval casserole, roast chicken, Rosemary, vegetarian cooking
Oh yes, it’s true.
We fell in love one warm monsoon weekend, nearly 13 years ago. I can’t forget those furtive touches, spice-laden caresses and the grand finale that steamed up my glasses.
Down, all of you. Read more
(1 votes, average: 5 out of 5) Loading ...Posted by Samar Halarnkar on Friday, September 11, 2009 at 8:34 pm
Filed under Food · Tagged chapatti dough, chicken, dum cooking, fell in love, Kashmiri Pandit, monsoon, Mughal Empire, Rosemary, saffron, spices and meat, steaming
