I have always been interested in real fusion cuisine, like the dishes which developed in the former Portuguese colonies of Goa in India and Macau in China. So, when I saw a recipe for a Goan comfort food on www.niksharmacooks.com , I wanted to try it out. One of the signs of the Iberian influence Read More …
Nick was cooking Indian food during our last visit and asked me to make some naan. I had some sourdough starter with me, so I looked on the internet for a naan recipe using sourdough and found one from The Pioneer Woman. Her approach was to cook the breads on a griddle, which I am Read More …
I spotted on the internet an article on chicken tikka alfredo, which was described as a tasty mash-up of Indian and Italian flavors. That full article and recipe were behind a paywall, so I looked around the internet for similar recipes for ideas, checked out what I actually had on hand in my kitchen, and Read More …
I was at the New Grand Mart and decided to buy some Indian eggplants to accompany a dish of Butter Chicken. This is what I ultimately made, based on Sharda Gopal’s book Step-By-Step Indian Cooking. This will make 3-4 servings as part of a multi-course dinner. It was spicy, but not really hot. 1 lb. Read More …
Text to Follow I spotted a recipe for this Indian-Italian mash-up at Food & Wine, which reported on it as a popular dish at the Superkhana International restaurant in Chicago. As expected, it was quite good. Amounts shown below are per calzone, each of which is one serving. Amul cheese is an Indian processed cheese, Read More …
I made this originally as a filling for Butter Chicken Calzones but it does very well on its own. This is an adaptation of a recipe in Food & Wine, which is originally from the Superkhana International restaurant in Chicago. Butter Chicken is a bit of a misnomer since there is not a lot of Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …
Some time ago I spotted on the internet a company which sold Goan sausages, the variation of the Portuguese chourico developed in the former Portuguese colony of Goa. I bought 5 lbs. and have been looking for recipes to use them in. Last night I fixed a sausage and pepper stir fry, inspired by a Read More …
Chicken tikka masala is justly one of the most popular Indian dishes in the US. It is very flavorful and uses a boatload of spices, but is not really chili hot, so it can appeal to a wide audience. This recipe is adopted from Serious Eats and has an extra level of flavor from grilling Read More …
This is the second bread which I have made from The Hot Bread Kitchen Cookbook, and like the other (Albanian Cheese Triangles) it turned out very well. I generally like making flat breads since they cook quickly and do not require any special effort in shaping the loaves. Like pita, naan is also fun to Read More …