The earliest cookbooks found around the world give people today a fascinating look at not only what the people of the time ate but also their lifestyles, mainly of those from the upper class. The oldest known documented recipes in the world come from the ancient city of Babylon. The Mesopotamian recipe book is the oldest and the first documented cuisine in the world, of which only three Babylonian cuneiform tablets are extant today and is a set of cracked tablets engraved by an early civilization’s version of a master chef going back to 1700 BCE. The recipes are elaborate and often call for rare ingredients. The dishes were slow-cooked in a covered pot to make the food extra tasty. Ancient foodies seem to have preferred fowl and mutton.
If any one place mirrors the heyday of Kolkata, its subsequent decline and recent rise, it is Flurys. Kolkata trip is incomplete without a visit to the Flurys, a famous breakfast place at the Park Street.
Ideal for culture connoisseurs, this desert safari features a heart-pounding dune bashing session, a live cultural performances including belly dancing, and a buffet dinner in an Arabian camp.
Yesterday was Friday, a weekend holiday in the middle east. I thought of having my dinner at a restaurant. I…
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Kolkata, the City of Joy, is known for its cultural significance. The 350-year old metropolis boasts of a rich heritage and several popular landmarks that exude a distinct charm. As the sun sets, painting an evening sky with a hundred shades of red and orange, the cruise sails through the Hooghly river.
Recently, I attended an Iftar party at a luxury hotel in Baghdad. After I finished the food, I found a nice, sweet dessert there, called Om Ali — a simple concoction: bread and pastry are combined with raisins, pistachios, coconut and almonds, then drenched in sweetened milk. It’s not the story of a royal chef preparing an innovative dish at the behest of a discerning king, but of a murder and a rather cruel one!
Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine. It slowly made a delicious journey from the shores of the Mediterranean Sea to the shores of the Bay of Bengal, where it got the exotic transformation.
Roasting small chunks of meat is a process dating back to antiquity. Evidence of hominin use of fire and cooking in the Middle East dates back as far as 790,000 years. In the end, it doesn’t really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.
While I was posted at Jharkhand zonal office, I used to travel sometimes to Lohardaga, Latehar, Palamau, and Garhwa districts of Jharkhand from Ranchi and a small town named Kuru (कूड़ु), around 60 km from Ranchi, used to be my regular stop. There is a T-junction at Kuru. The road goes straight to the bauxite city of Lohardaga, while the right one heads towards Betla, Latehar, and Daltonganj. There are a few sweet shops selling famous chhena toast and dhushka.