Life Beyond Fiery Red Fish Curries: A Discovery of Konkan Food

I  had recently gone to the newly opened Toast and Tonic restaurant at Mumbai’s Bandra Kurla Complex (BKC). One of the dishes that I tried from Chef Manu Chandra’s menu was the Poached Shrimp in a Kokum and Coconut Broth. The dish really stood out in terms of the texture of the shrimp. It was neither over-done, nor raw. The shrimp had a buttery taste which was balanced beautifully by the contrasting sharpness of the tangy kokum and coconut broth. As a dish it seemed very different from anything that I had…

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Thomasina Miers’ recipe for quail with runner beans and roast red pepper sauce

Iwas chatting to a chef friend recently about his three-month journey across Turkey and Syria, just before civil war broke out. The story of his trip reminded me of my own visits to Turkey, and of how deeply I had fallen in love with its food: fresh, light and vegetable-oriented, it ticked all my boxes – and still does. In particular, it reminded me of Turkish cuisine’s similarities with Mexican food, not least its carefree use of wild herbs and greens, and the popularity of red peppers. Tainted by their association with…

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One green, four red: tomato recipes from Anna Jones

Today I ate tomatoes for breakfast, lunch and dinner. Squashed on to bread with oil, salt and a little cheese on the side in the morning; at lunch, in heavy wedges with a dousing of sea salt alongside a simple chickpea salad; and, at supper time, cooked down into a warm salsa to eat with potato tortilla. I am in Portugal and the tomatoes here are worthy of all the superlatives you could bestow on a fruit or vegetable, but at home the season is in full swing too. Last…

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