Zafar's recipes
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...
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...
Mathur Chaturvedi’s yoghurt curry with dumplings and yellow lentils (Katron ka jhor and dhoi)
A sattvic diet is one of healthy eating, vegetarian cuisine that avoids garlic and onions. In practice, a saatvik diet is supposed to...
Dragonfruit, seaweed, togarashi
Pre-desserts adapt your palate to go from savoury to the dessert section of a coursed dinner. They are always sweet, but also spicy...
Middle Eastern spiced mango
During mango season I try and use mangoes in as many dishes as I can. Here is a new recipe that I use as a pre-dessert. A pre-dessert is...
The chilli and green mango plate
One of the most common street-food snacks in India is green mangoes with chili powder and salt. I have also had this combination around...
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...
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...
Charred Napa cabbage with soy-ginger dressing
Charred is a flavour that is usually associated with grilled meats, but charred vegetables and even fruit are delicious. They are often...
Kimchi dip
I love kimchi, the Korean mainstay for pickled cabbage. It is crunchy, spicy and perfectly acidic. There is always a bottle in my fridge...
The art of a cheese board
I love making and serving cheese boards, and I love seeing one when I enter someone's house as a guest. The first thing a cheese board...
Ham, French mustard, lettuce sando
I was asked to make sandwiches for a road trip so we did not have to stop multiple times. This is one of the sandwiches that I created....
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...
Masala boiled peanuts
At the start of summer, the streets in the major cities, including Bangalore, are filled with vendors who sell push carts and boiled...
Mustardy mashed potatoes
Every now and again I have a craving for mashed potatoes, especially with a steak or other grilled meat. It is comfort food at its core,...
Deviled Thai million-year eggs (Kai Palow)
These eggs go by many names, million-year, 1000-year or 100-year eggs. The folklore behind these eggs is from about 600 years ago during...
Garam Masala: The Art of Spice
Indian cuisine is a vast myriad of spices often combined into a unique mix. The most common of these is termed garam masala. The term...
Smoked pastrami, pomegranate molasses, Urfa sando
Sandwiches are perfect for road trips, but they need not be fussy with too many small ingredients and dry without loads of mayo and...