Weekend Herb Blogging: Methi

Methi, also known in English as fenugreek greens, is a lovely plant. It has delicate ovoid leaves of a nice medium bluish green, dainty triangular flowers and grows in a mounding habit. A legume, meaning it is of the same family of nitrogen-fixing plants as peas, beans, clovers, alfalfas and locust trees, methi has deliciously […]

The Key to Indian Cooking: Making Spices Friendly With Each Other

The more I cook Indian food, the more I realize how much more there is to learn. Every time I think that I have it all down, I find out something new, or I try something different, or I get an inspiration, or a read a book, and the curiosity all begins again, and I […]

A Cake Fit For An Emperor: Gateau de Mumtaz Mahal

Roses are the queen of flowers. They are sensual with their profusion of velvety petals from which waft their seductive scent. Although the use of roses in cookery has fallen out of favor in the West, they were once quite popular, particularly in the Medievaland Rennaisance periods. Rosewater and attar of roses were used not […]

A Tribute to the Nine Jewels: Navrattan Korma

I really enjoy dishes that have poetic names. Even if the name is not in English, if it is poetic, I seem to remember it better, and appreciate it more. Besides, poetic names usually have a story behind them, and we all know that part of the fun of learning a new recipe is that […]

The First Indian Food I Ever Made: Rogan Josht

Long, long ago, before I had married Morganna’s father, and before I had even heard of anyone named Zak, I was still a curious cook. My curiosity was curtailed, however, by several factors: one, I was poor and could seldom afford interesting ingredients, two, Morganna’s father was not a very adventurous eater and I lived […]

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