The Art of Dum Cooking

Whenever the thought of biryani crosses the mind, a word that is almost instantly linked with it is ‘dum’. Dum Biryani is a favourite, which is a one-pot dish of aromatic spices and delightful flavours – a result from slow cooking the ingredients in a sealed, heavy bottomed vessel for hours or even overnight in certain cases. The slow cooking works like magic to beautifully infuse the flavours from the various spices and herbs and make the meat unbelievably tender. This style of cooking, traditionally known as dum pukht, is of course not just…

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Cooking with Winter Berries: 4 Ways to Make the Most of Them

Every time November comes around, I start getting excited about all the wintry produce that makes its way into my kitchen. There’s delicate, pearly ponkh, and sturdy sweet-fleshed yams. There’s mogri (rat-tail radish), and amba haldi, which looks and tastes like a cross between ginger, turmeric and mango. Fresh leafy greens such as sarson and bathua pile up in my vegetable crisper. My lovely Gujarati neighbour sends around a bowlful of homemade undhiyu. And yet, winter wouldn’t be winter without the profusion of berries that swell my shopping bag, every time I return from a visit…

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Food for thought: The man who makes cooking videos go viral

If someone had told Jamie Bolding three years ago that he’d be earning a lot of money from making viral videos, he’d probably have quit his “proper job” a lot earlier. Jamie, who is behind a host of videos that appear on people’s Facebook newsfeeds, only lasted three weeks in an entry-level job at a drinks company, but he still thinks it was too long. “I thought I could hack a real job, but I hated that I had no say in the decision making,” says the 25-year-old founder and…

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We’ve been cooking food the wrong way. Here’s how to reduce heart problems

Thinking of ditching the salad bar in favour of pakoras from your favourite snack vendor? Think again. Preventing coronary heart disease (CHD) is not just about what you eat but is also linked to the cooking style you adopt, according to a team of international researchers who say urbanised South Asian’s susceptibility to the disease is partly due to high-heat cooking methods such as roasting or frying. High-heat food preparation is responsible for the increased risk of CHD in urbanised South Asians (Indian, Pakistani, Bangladeshi and Sri Lankan populations in…

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