Archive | November, 2013

Braised Pork Belly

Lately, I have been thinking of coming up with “Progressive Recipes”. My definition of Progressive Recipes is, the recipes which can appeal to a wider audience, where you try to take them through steps in respect to appearance, texture, flavor and create a common baseline of taste notes. While I was savoring my last bite […]

Continue Reading

Saffron Upma (Semolina) with Spanish Salsa

“Saffron Upma” occurred to me while I was having Polenta in Cape Town last week. Historically polenta has been a peasant food and I draw a lot of parallel to our desi Upma. When something unusual like this starts to brew in my mind, I try to find a global and comfort fit by re […]

Continue Reading