Amirah Islam
This recipe is my ode to all the various tom khas I’ve had through out Thailand and also my ode to my favourite South East Asian flavours. And while I’ve taken inspiration from the origial recipe by no means am…
Some days I want all the kababs and not all the work that goes into making/forming them. Whenever I buy korean styled short-ribs I tend to make just make galbi and be done with it. But this time around I…
Once a upon a time someone had forwared me a recipe for cilantro rice. It was basically some fluffy white rice with cilantro leaves mixed into it. I mean if you say cilantro rice I want to smacked in the…
Pitha – a large umbrella covering both savoury and sweet kinds. Some are fried and dunked in sugar syrup, sweet milk, or steamed, and sometimes they are stuffed with sweet or savoury fillings. They can be eaten by themselves or…
Haji’r Tehari is an integral part of Dhaka’s food scene. And for me, it is most definitely one of the highlights when I visit Old Dhaka. What makes tehari different than biryani is the use of smaller peices of meat…
Usually, pilaf/pulao/biryani/nawabi pulao can be very heavy in nature. I wanted to have the same taste without the heaviness sometimes biryani leaves you with. (Don’t get me wrong Biryani is King and will always eat it if you make it…
