Zafar's recipes
Arunachali champa shake
I recently took a trip to Tawang in Arunachal Pradesh, where this shake was on the breakfast table. On the first sip, I wanted the...
Arunachali red rice porridge (Thupka)
Thu pk a is a rice porridge from Arunachal Pradesh. It is not to be confused with the Tibetian noodle soup Thu pk a Red rice is one of...
Sicilian chicken breast with quick tomato sauce
I was cooking a private dinner one evening, and one of the guests was very particular about her diet. The curated menu did not fit her...
Hyderabadi sesame seed chutney (Til ka chutney)
A chutney is an essential part of an Indian table. It can be spicy, savoury, sour, or sweet. It plays with all the major taste profiles...
Spicy pineapple sorbet
One of the most intriguing spices in Mexico is tajin seasoning. In San Francisco, we had a large persimmon tree. Our gardener would pick...
Hakka noodles: My way
When you walk into an Indo-Chinese restaurant in India, Hakka noodles are always on the menu, and every table orders a plate. It is a...
Hyderabadi bread pudding (Double ka Meetha)
This is a Mughal dish that has been attributed back to the reign of Babur in the 16th century. This version is slightly different from...
Hyderabadi tomato chutney (Tamatar ki chutney)
Chutneys play an important role in Hyderabadi cuisine and all over India. They are the pop on the table and complete every meal. This is...
Tahari
Tahari or Tehri is an ancient dish that dates back to Ayurvedic cooking. It is a dish of rice cooked with vegetables and other...
Hyderabadi green pepper curry (Mirchi ka salan)
This is a classic dish of the Hyderabadi Nizams. The Nizams rules Hyderabad and the Deccan plateau from 1724 to 1948, 224 years. Over...
Hyderabadi mutton korma
A korma, or "quorma" is a traditional Mughal dish. These curries were standard in the Mughal courts and royalty as a sign of wealth. A...
Ground mutton from the grand house of Nawab Dawood Jung (Nawab Dawood Jung ki Manzil ki kheema
Mirza Dawood Ali Khan was titled by the Nizam as Jung Bahadur and commonly referred to as Dawood Jung. He was one of the most colourful...
Indonesian puffed beef skin curry (Sambal goreng krecek)
I was staying at the fabulous Amata Boutique Resort and had the opportunity to try this sambal on the elaborate breakfast buffet. I love...
Chicken soup for the soul
As soon as chicken soup is mentioned I think of a nourishing light soup that is both nutritious and healthy. The soup brings back...
Yoghurt curry with meatballs (Kache dahi ki khadi kofte ke saat)
I grew up loving this recipe and have always thought it was Hyderabadi. On a recent visit, I asked my mother to make it for me and...
Hyderabadi chicken with roselle leaves (Murg ambada)
Roselle leaves, locally called ambada, is a favourite across India. These leaves impart an intense tangy flavour to the dish that most...
Hyderabadi white urad dal (Maash ki dal)
This is a dish I remember from my childhood and love. It is not well-known in Hyderabad and is slowly being forgotten. The dish is...
Mexican red rice
Rice is a staple in Mexico and is served on every table. It is used as a stuffing for everything, including tacos, burritos, and other...
Nani’s sheer khurma or milk pudding with vermicelli
During the Eid celebrations, my grandmother always had a large bowl of sheer khurma ready, and I would sneak into the kitchen and have a...
Canapè with bacon, cheddar and Yunnan rose jam
I travelled with the cookbook author and authority on Chinese cuisine, Fuschia Dunlop, in the village of Dali in the Yunnan province. I...