Posted January 21st, 2010 by Liz Canham
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Food & Beverage Although I have liked eating curry all my life, I was never interested in cooking it until Madhur Jaffrey began her television series in the 1980s. All of a sudden the complex blends of spices and the long lists of ingredients began to make sense. Ma
Posted January 18th, 2010 by Liz Canham
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Food & Beverage Opinion is divided as to whether Chinese food is good for you. Some say that there is a lower incidence of heart disease and some cancers among the Chinese but others consider that a normal Chinese meal is incredibly unhealthy. This latter opinion is
Posted October 3rd, 2009 by Liz Canham
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Cooking India is a nation of twenty-four states speaking hundreds of tongues. All the same, there is a reasonably sharp division between Northern India and Southern India, leastways with reference to cooking.
Posted September 28th, 2009 by Liz Canham
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Recipes Cottage cheese is known the world over. It is among the most fundamental of American and European foods and an popular element of a meal in France or Greece. However, the Indian variety, known as paneer, is just a smigeon different. Similar to ricott
Posted September 24th, 2009 by Liz Canham
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Recipes The Mughals occupied India in the 16th century, adding yet another culture to a country already full of so many. They contributed their own typical cuisine and the world has gained from it. Rich dairy produce, pungent spices and more characterise this
Posted September 23rd, 2009 by Liz Canham
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Food & Beverage Naan is leavened bread which doesn't sound very thrilling but the final result can't just be called "bread"!
Posted September 22nd, 2009 by Liz Canham
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Food & Beverage India is a disparate and historic land encompassing more than two dozen states. Having a population of more than one billion people, comprising hundreds of ethnic groups which have merged over time, you would probably expect a rich variety of cuisines.
Posted September 22nd, 2009 by Liz Canham
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Food & Beverage There aren't many Indian dishes which you can consider complete without a chutney or pickle. This pungent fruit-based accompaniment is more than mere jam - it is a jamboree of nourishing tang.
Posted September 19th, 2009 by Liz Canham
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Food & Beverage Mention Tandoori and everyone at once thinks of Tandoori Chicken. All well and good, but there is a bit more to the story than that. A 'tandoor' is a circular, clay oven from which the recipe gets its name.
Posted September 19th, 2009 by Liz Canham
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Food & Beverage In one respect, the answer to the question raised by the title is easy: that the dish has its origins in India. , but frivolous. The actual answer is a little more involved, and interesting.
