Food and Stories……without Borders
There’s a new salsa in town! Yes, I am talking of this humble Ethiopian tomato salad which has become our homestead’s current salsa fixation. Similar ingredients…yet not similar flavours, the signature flavour that marks this tomato salad different from a traditional salsa is ginger. Vegetarian meals are quite common in Ethiopia; simple and humble meals [...]
A classic, traditional chutney of Kerala, Puli Inji which means tamarind ginger chutney is unheard of in other parts of India and of course, rest of the world. While the sweet tamarind chutney of the Northern regions of India achieved a cult status because of its use in the chaats (Indian street food), Puli Inji [...]
As most of you would have noticed, the name change is complete. Skinny Chef is gone and the Spice Adventuress is here to stay. It might seem to many that it is just a name change but believe me, the journey was not an easy one. To start off, coming up with a new name [...]
I have had this recipe for ages in my recipe diary (which is currently overflowing!) and has always been my go to prawn dish especially when I have guests over. Loosely translated, achari jhinga means spicy pickled prawns. The pickling effect is due to the use of vinegar as base for mixing the spices and [...]
Malaysian cuisine is highly varied and exotic due to the culinary influences of the different ethnic groups like Indians, Malay and Chinese. Malaysian pickled chicken is an amalgamation of both Chinese and Indian flavours with the generous use of spices along with vinegar for the tart pickling effect. Reminds me of our very own vindaloo [...]
After a decade of eating Indo-Chinese food, true Chinese flavours were a culinary revelation for me. The flavours are so different, a stark contrast to the chatpata Manchurians and Schezwans! But I must admit I did like the authentic flavours too though most Indians actually find real Chinese food bland. The Chinese love their sauces [...]
