October 5, 2009 Food & drink 
I’ve had some success in the past with tagines of lamb or mutton, flavoured with the mysterious North African spice blend, ras-el-hanout. The tagine is suited well to this time of year, when long, slow cooking suddenly seems appropriate again. Ras-el-hanout is the garam masala of the North African and Middle Eastern world, a combination [...]
Read the full article → October 29, 2008 Food & drink 
A common Indian, specifically Moghal, technique is to cook a lot of onions separately and add them to a curry dish during the last few minutes of cooking. This has the effect of substantially altering the taste and consistency of the dish…the end product is something of a surprise to the diligent cook who has [...]
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