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 |
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| Issues | 335 | Founded | a year ago | Last Issue | 4 days ago |
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The Thar: Part 2. Abundance from a land of scarcity
The Actors:
Sapna Bhatia: A film documentarian, journalist, history preserver, and storyteller par excellence. The designer and owner of Kaner Retreat and the mastermind behind this experience.
Somil Daga: An engineer turned botanist...
The Thar: Part 1. Mehangarh, the fort in the sun and conservation efforts at Rao Jodha park
I am unfamiliar with Rajasthan, one of India’s most visited states. It is famed for its forts, palaces, cuisine, and colorful villagers in brightly colored dresses who challenge the harsh sun. Rajasthan is renowned for its dromedary (not ca...
Asparagus with paneer, brown butter and a burnt shallot-preserved lemon dressing
Paneer is common in Northern India and appears in curries and stir-fries. Its origins are hotly debated, with three main theories. The oldest, and the one I am most likely to lean toward, is the Kushan and Saka-Satavahana periods (AD 75–300...
Korean vegetable rice porridge (Yachae juk)
Juk, or porridge, is the universal cure-all when you are down, both figuratively and when you have the seasonal flu. Every culture that grows rice has a porridge called kanji or conjee in India. These are simple dishes, built to restore the...
Greek scrambled eggs (Strapatsada)
This is a classic Greek scrambled egg dish. The combination depends on making a delicious, bright, fruit-forward tomato sauce, then scrambling the eggs until soft in it. Top the eggs with salty feta cheese to finish the dish.
The name of...
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The Traveller, The Recipe Collector, and the Chef
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