To sit before a trami—Kashmir’s gleaming copper platter of Wazwan—is to witness a culinary epic unfold. This is not just food; it’s an heirloom, a centuries-old manuscript written in lamb fat, saffron, and fire. Each bite carries the weight of empires, the whispers of Sufi saints,...
A Culinary Legacy Shaped by History The region’s culinary identity was shaped by centuries of Moorish rule, which introduced ingredients like almonds, citrus, saffron, and spices. The Christian Reconquista and the subsequent Columbian Exchange brought New World staples—tomatoes, peppers, potatoes—that now define Andalusian cooking. This fusion is...
A Culinary Landscape Shaped by Geography Kerala, nestled along the southwestern coast of India, is a state where food is an extension of the land itself. With its sweeping coastlines, abundant rivers, and fertile interiors, the region is uniquely positioned to offer a cuisine that is...
French cooking has a branding problem. To the uninitiated, it’s the culinary equivalent of a black-tie gala—exclusive, fussy, and slightly intimidating. It’s the domain of toque-wearing chefs who speak in hushed tones about sous vide and confit, while the rest of us wonder if we’re even...
In the Poitou-Charentes region of western France, Easter traditions are steeped in a blend of rural life, Catholic heritage, and family-centred feasting. As the Lenten fast gives way to spring’s bounty, Easter in this region is a time of celebration. It is marked by symbolic foods,...
