Tag Archives: South Asian cooking
South Asian Cooking: Spinach and Chicken Curry Infused with Dried Fenugreek (Palak Chicken)
Curries have been synonymous with Subcontinental cuisine sinceancient times. Evidence gathered at the archaeological site of the Indus Valley Civilization, Moehnjodaro, suggested mortars and pestles were utilized to crush herbs and spices to help in cooking meat. As the Subcontinent … Continue reading
South-Asian Cooking Series: Prawn Masala (Spicy Prawn Curry)
Stretching all across Asia, from Pakistan to Hong Kong, most Asian nations have curries as part of their culinary heritage. From gourmet curries served in fine dining restaurants to the full bodied ones cooked at home, fathomless variations have developed … Continue reading
Spices of the Subcontinent Part 11: Curry Powder and Coriander Powder
It is no misnomer that spices, herbs and pastes add the oomph to even the simplest of dishes; hence the soaring popularity of my earlier blog in the series of Subcontinental Spices. The reason for this rising interest in spices … Continue reading
