In this a much-loved dish from southern India, the snow-white grains of basmati rice are tinged with turmeric and adorned with black mustard seeds. The main flavor here is that of curry leaves, which is the hallmark of southern Indian cuisine. It is important to allow the cooked rice to stand to enable the grains […]

Chili-Cilantro (coriander) Naan Recipe Naan came to India with the ancient Persians, and it means ‘bread’ in their language. Naan is traditionally made in the tandoor (Indian clay oven), but this can be emulated by using a very hot grill. Ingredients: (Makes 8) 450 g/1 lb plain flour 2 teaspoons sugar 1 teaspoon salt 1 […]

This classic vegetable dish of bok choy with ginger and oyster sauce is a good opportunity to practice your stir-frying technique. For best results, prepare all the ingredients before starting to cook, get the oil really hot, and keep the food constantly moving in the wok. Ingredients and Method: Trim off the hard stalk ends […]

Raita is a generic name for any salad with a spiced yogurt dressing. In the north of India, the yogurt is flavored with roasted crushed cumin seeds and chili, while southern India excels in making a yogurt dressing with a hot oil seasoning. To add an extra dimension to the taste and texture of the […]

Chutneys and raitas are an integral part of an Indian meal. Snacks and starters such as samosas, onion bhajiyas and tikkas are always accompanied by an array of mouth-watering chutneys. This chutney tastes wonderful yet it is so simple to make. If you like the refreshing mint and cilantro (coriander) dip served in Indian restaurants, […]

About Soup and congee Most Chinese people have a penchant for soups, derived from the yin-yang philosophy that they are sustaining because their ratio of substance to liquid is purported to right any bodily imbalance. The variety of soups is wide. Some are practically stews, with lots of meat, seafood or noodles, and meant as […]