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 | 346 | Founded | a year ago | Last Issue | 2 days ago |
| Active | |||||
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Thai spicy sauce with boiled eggs
This is a very traditional Thai appetizer. The base is a super-spicy sauce, nam prik, made from dried chilies and garlic. The sauce coats the eggs and fresh vegetables, which help tone down the spice. This is a lovely appetizer and pairs we...
Roads, Recipes & Reverie: Emotions holding the first physical copy.
I went to Mumbai to visit my printer. It was the final stage of assembly of my new book. The printing was done, the sheets cut and folded, and the cover printed. The last step was gluing and pressing the book to dry.
We walked into the as...
Preserved lemon ice cream with fennel pollen garnish
My Hyderabadi heritage always included preserved lemons. My grandmother, and now my mother, make these every season: fresh, green limes in salt-brined bottles, set out in the cool winter sun until ready. Dhoop limboo, or sun limes as they a...
Printing the book: Roads, Recipes and Reverie
It has been a journey of almost 2 years, from reluctantly, to be honest, starting to write this book. I took this journey by sitting at my computer and putting memories and emotions on the page.
What started as an amorphous mass of inform...
Plantain dumplings in tomato sauce (Kela tamatar kut)
This contemporary dish brings together two flavors and techniques.
Tomato kut is a rich gravy from the Deccan region of Hyderabad. The sauce is made from slow-simmered ripe tomatoes, occasionally mixed with tamarind for an additional tart...
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The Traveller, The Recipe Collector, and the Chef
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