I recently followed my first ever Burmese recipe, for a lamb meatball curry, to a surprisingly successful conclusion. I had never knowingly eaten Burmese food and neither did I know much about Burma-now-Myanmar and its cuisine. The recipe listed sixteen ingredients, which is on the cusp of being too many for the likelihood of not […]
I knew next to nothing about Malaysian food. Word association resulted in chicken satay (yum), street food, probably coconut and lemongrass … Some other ingredients I thought of appeared not to be quite as Malaysian as I had guessed, so that very short list above was the extent of my knowledge about Malaysian food. I
“The new bacon” is either a lure or a controversy, depending on your dietary perspective. In my world, nothing can replace bacon. However, at a lovely cafe in the Vauban area of Marseille, “CW”, Carlotta With, I ordered avocado on toast (yes, that is smooth, pureed avocado and it was amazing) with “bacon coconut”. I
Toasted coconut flakes. The new bacon? Read More »
Imagine you’re abroad, you’re ravenous, the only menu is in [a language that appears as decipherable to you as Wingdings], the only language spoken at the restaurant is a series of mere sounds as far as you can comprehend, this is the only restaurant around and there is no WiFi or 4G. What do you
Adventures with food: hispi Read More »
Have most people been using curry leaves for ages and kept this culinary gem secret?! Go on, add to the list of people, roll your eyes and exclaim you’ve been using them for years. However, on the off chance your curry leaf experience has been either non-existent or reliant solely on crumbly, uninspiring dried curry
