The food business is about professionals. While many of us think we can cook or run restaurants, the truth is that entering the food business requires energy, experience and a high level of expertise. [Read more]

I often hear people complaining about the modern tendency to buy avocados and other expensive fruit. “Why must you spend so much money on foreign fruit?” they say. “What’s wrong with good Indian fruit? Why go for imported fruit?” [Read more]

Most of us don’t really know fish and chips. Oh yes, we are familiar with the concept from years of reading British books and seeing movies in which this very English street food dish features. But when it comes to actually eating it, we have rarely had the real thing. [Read more]

The term khurchan is usually associated with milk products. It can mean different things but one common usage is that when you reduce milk, the khurchan is the stuff you scrape off from the bottom. And indeed, the term khurchan comes from khurachna or to scrape and therefore suggests the scrapings from the bottom of the pot. [Read more]

The last time I was in Hong Kong it was with a crew from the Discovery Travel and Living channel. I stayed at the Peninsula, shot at the spa at the Langham Place, wandered around the Ladies’ Market, ate Michelin three star Chinese food washed down with rice wine at the Four Seasons and found a little dim sum shop with superlative food. [Read more]