Category Archives: South & Central Asia

Bangladesh ❀ Shorshe Maach

Happy New Year to all my lovely Where The Food Is readers!  After a pretty quiet few weeks, during which I ate far too much and blogged rather too rarely, the blog is back with a new country and a cracking new recipe to go with it.  It’s finally the turn of long-neglected Bangladesh, and I couldn’t have asked for a better dish to kick off 2012.  Shorshe maach, a fiery fish and mustard curry, is a wonderful antidote to the mince-pie laden, butter-drizzled gluttony of the past few weeks.  It’s light on calories but packs a real flavour punch thanks to a few secret ingredients.

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India ❀ Toor Dal, Chicken Tikka and Chapatis

INDIA???  I know – I did a bad, bad thing this week.  Don’t worry, I haven’t had a mental meltdown, and I do know that India does not follow Azerbaijan in the culinary alphabet.  But I couldn’t get to a decent fishmonger in time for the Bahamas, and this week also marked exactly 7 years (!) since Joe and I started dating.  So, on the spur of the moment, I decided to cook him his absolute favourite cuisine on the planet, which happens to be Indian.  So I do hope you’ll forgive this slight derailment – at least it’s for a good cause, eh?  To make up for it, I’ve cooked you an Indian trifecta:  yellow lentil dal, chicken tikka and the Indian flatbreads known as chapatis.  Pull up a chair and dig in…

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Azerbaijan ❀ Four Seasons Dolmasi

After last Sunday’s rather simple recipe, this was a week in which my ambition almost got the better of me.  It wasn’t enough that I would learn how make dolma (stuffed vegetables) for the first time…No, I had to go and make FOUR kinds of dolma!  Well, my pain is your pleasure, so you can drool over the pics and recipe, and then decide which one or two look tasty enough to make at home.  Which will you go for?  Cabbage, vine leaves, aubergine or onion?

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Armenia ❀ Harissa (Chicken Porridge) and Lavash Bread

Armenian harissa

I think I’ve found the perfect cold-weather dish.  Yesterday I saw my own breath for the first time this autumn, and I knew I’d soon be craving the kind of food that makes you want to wrap yourself in it like a blanket.  Armenia, where the temperature gets to -46 degrees celsius in the dead of winter, certainly delivered on that front.  And what it delivered was harissa, a supremely comforting porridge that is simplicity itself.

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Afghanistan ❀ Qabili Pilau

What Is It?

Welcome to the first ever Where The Food Is blog post! This week’s featured country is Afghanistan, first in the alphabet and also a country whose food it had never occurred to me to cook until today. That’s what so good about a project like this – it leads you down all sorts of delicious paths you never expected to find yourself on.

Deciding on a national dish for Afghanistan was easy – all roads of enquiry (to continue a slightly tortured metaphor) led to Qabili Pilau. Continue reading

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