To all the Thai food enthusiasts out there who like to precede the eating of this dynamite cuisine with the paste pounding, spice grinding and hours of preparation that it generally requires: hold onto your knickers because here’s a cookbook that is potentially going to blow them right off. Continue reading
Category Archives: Cuisines
Surjit Singh likes bold colours. From his deep-red turban to the purple wall in the kitchen of his restaurant in Amritsa, capital of the Indian state of Punjab, colours are an extension of his exuberant character.
When a photographer from our group went into the tiny kitchen – on display behind glass at the back of the restaurant – Singh was there in a flash.
His impromptu photo shoot performance included plunging metre-long skewers of chicken into the tandoor oven, pulling out others loaded with charred meat, shoving his subordinates out of the camera shots, smiling and working the shoot like a supermodel.
But his unstained shirt told the real story: Singh doesn’t spend much time in the kitchen. Not any more. Read the full article here.
The door handle is a large, gold letter S. There is no signage, no indication of what lies beyond the curtained windows on this shopping strip in the town of Vic, in Catalonia, Spain. Entry must be requested after ringing a doorbell. Inside, a small showroom oozes luxury. A huge chandelier hangs above a round wooden table that is polished to a brilliant sheen and surrounded by elegant, upholstered chairs. A huge, silver-edged mirror takes up an entire wall. There’s a large stone sculpture of a curvaceous, naked woman, her back turned, a pig at her feet, by the Catalan sculptor, Josep Maria Subirachs, whose best-known work is the Passion Facade of the basilica of the Sagrada Familia in Barcelona. Dangling enticingly along a wall is what we have come to see: row after row of sausages.
These are not just any sausages. An arm’s length and as thick as the barrel of a baseball bat, they’re salchichón – a type of dried, cured pork salami traditional in this town. These particular specimens, wrapped in glossy white paper, bear the insignia of Casa Sendra – the region’s oldest salchichón producer. Read the full story here.
I love to cook. But i love people cooking for me just as much. And i’ve had UK-based celebrity chef Anjum Anand cooking wicked Indian curries with me in my kitchen for the past week — well, almost. Continue reading
Pintxos (pronounced pinchos): it’s the Basque region’s answer to tapas and a more extravagant, elaborate and eccentric display of delectables i’d never seen, until i arrived in San Sebastian.
In San Sebastian any bar worth its salty anchovy has pintxos lined up buffet or banquet-style on large platters and plates. You tend to pay and eat on a kind of bar tab system: the waiter either clocks what you order and charges you as you leave, or you keep the toothpicks that many pintxos are pinned to and are charged accordingly. It’s a little ad hoc, as are the pintxos. But that’s all part of the fun and games. Continue reading