~ Hot and Sour Chicken Soup ~

“A first rate soup is more creative than a second-rate painting” (Abraham Maslow). So, it snowed heavy today in London, which is a very rare happening because we haven’t had snow in the truest sense of the word since the February of 2009. I will be honest, it’s magical waking up to a white duvet…

~ Thai Sweet Chilli Grilled Chicken with Balsamic, wholegrain Mustard Vinaigrette and Couscous~

“Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created” (Carol Traux, The art of Salad Making). This morning at the Gym, all I kept thinking about, was this gorgeous colourful salad. Growing up, I was never fond of putting myself through a diet plan,…

~Crushed Black Pepper Chicken~ 

Curries are a world of wonder because they hold so many diverse flavours. Over the past few months where I have really committed to my blog, I learned something new about myself; my love of Curries. I always thought of myself as a lover of food in general and nothing in specific because for me…

~Ras-el-Hanout Spiced Chicken Pot Pie Soup~

“Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for…

~Chinese 5-spice Broccoli Cheddar Soup~ 

“Soups are cozy” (A.D.Posey) and its true, Soups are amazing and the very best friend of winters. Nothing makes your appetite churn more than the wafting aromas of a simmering soup just bubbling away. I love soups for so many reasons; they are easy, quick and extremely healthy. Furthermore, they are a world of discoveries…

~Japanese Teppanyaki~

Japanese cuisine is very much influenced by the seasonal change and geography. To the most of us Japanese food may seem somewhat bland and eccentric, but the freshness, balance of flavours and presentation of food as well as textures are of paramount significance. The Japanese cuisine is evidently very much different in many ways from…

~BBQ Tandoori Naan Pizza with Mango Chutney and Smoked Cheese~ 

Yes! we have all had it all, in all its forms and diversity; pizza rolls, pizza pie, pizza pasta, pizza bagel, bread pizza, thick crusted pizza, thin crusted pizza, cheese stuffed crust pizza, kebab stuffed crust pizza, deep pan and sheet pan and from countless flavours in various food culture frames, who knew pizza would…

~Chicken Ginger Curry~ 

“India has a certain magic because of the colonial relationship” (Lizzie Collingham). I love my histories “the magical, marvellous food on our plate, this sustenance that we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks,…

~Tikka Alfredo Flatbread~ 

“Chefs are nutters! They’re all self-obsessed, delicate, dainty, insecure souls and absolute psychopaths.” – Gordon Ramsay Gone are the days when Pizza was only for take-outs, it’s not anymore. Flatbread Naan pizzas are in town now and they are quicker, effortless and scrumptious. Okay, so you won’t be a nutter chef Gordon Ramsay is talking…

~Turkish Wrap~

“The way to entice people into cooking is to cook delicious things” (Yotem Ottolenghi). One of the most succulently rich and appetizing cuisines in the world reigns in Turkey. Turkish food is extremely diverse with sea of flavours and creative cooking styles. This is a testimony to the Turkish people’s passionate attitude towards their food…