Nahari (or Nihari) is a rich stew from the Mughal era, the etymology of the word coming from Arabic, "Nahar", which means "day" or "morning". The different spellings of the word come from different regions, but refer to the same stew. Nahari was developed in the kitchens of Old Delhi, specifically Shajahanabad, where the stew was cooked slowly overnight and served as a hearty soup. It started in the royal kitchens, where it is believed that the Nawabs would finish their morni

It is so hard for me to find good prosciutto in India, so when I occasionally see it, I load up and freeze it. It is like gold to me. Let's start by talking about prosciutto and comparing it to bacon. Prosciutto is from Italy, made from the hind leg of a ham, heavily salted and aged in a cold, temperature-controlled room for 9-24 months. The salt draws out the moisture and concentrates the flavour. It is never smoked. Because of the curing process, prosciutto can be eaten as

At the heart of Andhra cuisine is a type of curry called the "pulusu", meaning sour. Andhra cuisine uses a number of souring agents: tamarind is the most common, along with roselle (gongura) leaves, lime, dried green mango (aamchoor), and buttermilk. These curries are usually vegetarian and are made with vegetables or lentils. This is a lovely curry that highlights the sourness by using both tamarind and green mangoes. The sweetener is jaggery for an earthy sweetness, and it

People travel, and along with them, they carry ingredients and cooking techniques. This dish highlights this aspect of a movement and migration of communities. The Chinese migrated to Thailand, and with them came deep frying and tofu. But arriving in Thailand, this dish is cooked with its own characteristics and flavours, adapting to the local palate. The tofu is still deep-fried, but the sauce is all regional: peanuts, sugar, and souring vinegar. I loved this dish; it is as