Kids Corner

Cuisine

These are the most recent articles featured in the Cuisine section. For more information about having your event or gallery featured here, please contact us.

Tari-wala Kukkar: Punjabi-style Gravy Chicken by AMRITA ROY

The executive chef at The Claridges, New Delhi, cooks a spicy, home-style Punjabi chicken curry - swimming in gravy.

'Tis The Season For Sugarcane Juice by RUJUTA DIWEKAR

When the summer heat is on, what better way to cool off than to down a glass of fresh sugarcane juice, laced with a dash of lime?

Mango: The King of Fruits Commands Respect by MARTHA ROSE SHULMAN

The mango is not high in calories, and it is an excellent source of beta-carotene, vitamin A and potassium. Now is the time to get acquainted with them.

Aatey di Pinni by RAMANPREET KAUR

Vaisakhi is an important Sikh festival and food contributes largely to the celebrations. Pinni is one of the traditional delicacies served on this day.

Hola Mohalla: Feeding The Hordes by MEGHA MANN

"The cost of the raw materials doesn't matter during seva. We don't know how, but God manages the entire funds and we serve the sangat."

Oh My! What Shall We Eat Now? by CAROL KAESUK YOON

Why would we expect any organism to lie down and die for our dinner? Organisms have evolved to do everything in their power to avoid being extinguished.

Baingan Bhartha: The Transformation of an Eggplant by LIZ BOMZE

My love for eggplant started later in life, but I've been addicted to it ever since. It's the spongy fruit's transformative quality that impresses me most.

Langar Justice: Where Does Our Food Come From? by SONNY SINGH

What do we know about the farmers who grew and harvested the aaloo, gob, and muttar, and if they were being paid a decent wage and treated with respect?

Turkey Tikka Masala by OTTAWA CITIZEN

It's the perennial day-after-Christmas question: What to do with the leftover turkey? This year, why not try something with a Punjabi flare?

Michelin Starred Delight in Nottingham:
Restaurant Sat Bains by SUDI PIGOTT

The owner-chef's Sikh upbringing shows through in idiosyncratic spicing - like his sweet-and-sour jus made from Douglas fir pine ...

articles 61-70 of 110
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |