The Traveller, The Recipe Collector, and The Chef
Khaja ZafarullahGlobal cuisines with their history and random travels around the world.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 320 | Founded | a year ago | Last Issue | 23 days ago |
| Active | |||||
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khajazafarullah.substack.comLatest Issues
Why the choice of paper for a book matters?
I am faced with the dilemma of which paper to choose for the book. I was unaware of the multitude of choices. This is truly a world of so many decisions, most of which I know nothing about.
My printer, also my cousin, Ali, who has been in...
Baking culture in Kashmir: The shift from the tandoor to the oven
This article was written after conversations with Azmat Ali Mir, a cultural entrepreneur and founder of Sarposh Restaurant. She is building hospitality and cultural experiences rooted in memory, craft, and Kashmir. This series of articles...
Pulled lamb shoulder sliders
I love a good burger, juicy, meaty, and well-spiced. This is a complex recipe, but the effort is well worth the results.
This burger fits the looser definition of a burger. The bun is the same, but the meat is shredded and spiced. I have a...
The market in Srinagar + a recipe for dried dandelion greens (Dagith handh)
This article was written after conversations with Azmat Ali Mir, a cultural entrepreneur and founder of Sarposh Restaurant. She is building hospitality and cultural experiences rooted in memory, craft, and Kashmir. This series of articles...
Black Sea pancakes
We generally think of pancakes as sweet, topped with butter and syrup or honey. But there is a world of savoury pancakes that is also amazing. This is one of those recipes.
We would not have thought of Turkey as having a pancake culture,...
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| Subscribers | Engagement | 79 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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The Traveller, The Recipe Collector, and the Chef
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