One of the most abused terms in the world of fine dining has to be “fusion”. It may now be acceptable to cook your pasta with a dash of cumin at home— and admit as much. Or to raid your refrigerator at midnight to come up with your own fanciful versions of sandwiches, hummous with paranthas, or even spaghetti bolognaise — using Maggi noodles and left-over mutton curry, as Mumbai-based restaurateur Riyaaz Amlani, who owns the Mocha café chain, admits to rustling up.
Posts Tagged ‘Cumin’
Asian Fusion Cooking
Posted by Anoothi Vishal on April 10th, 2009
Posted in Chefs, Fusion Food 
Tags: Adjective, Asian Fusion, Cumin, Curd Rice, Dictionary, Final Touches, Great Potential, Hand Experience, Imaginations, India Habitat Centre, Maggi Noodles, Mehrotra, Mutton Curry, Ncr, Octopus, Restaurateur, Salmon Roe, South East Asian, Tamarai, World Hospitality 
2 Comments »Easy Indian Cookbook by Manju Malhi
Posted by Anoothi Vishal on March 29th, 2009
When Manju Malhi, the British-Indian celeb TV chef gives me a copy of her new cook book, Easy Indian Cookbook, it is with a message signed on the front page: “Hope the recipes are as spicy as your reviews,” she writes, her affable self pretty evident even in these few lines.
Posted in Food Books Tags: Array, Cumin, Curry Paste, Deep Fried Fish, Flavours, Foodie Friends, Fritters, Indian Breads, Indian Cookbook, Indian Food, Indian Recipes, Irritants, Lack Of Time, Madras Curry, Maharashtra, Maharashtrian Recipes, Malhi, New Cook Book, Pakoras, Time Cooks, Tv Chef Comments Off
