For our first of three planned visits to Bangkok, Mike and I decided to stay in the Sathorn district. We booked a hotel within walking distance to the Myanmar embassy so that (you guessed it) we could get our visas. Our home for three days was tucked inside a residential area with narrow winding streets Read Post
What better way to learn about a culture than through its food? Discover tasty recipes from cooking classes we took during our travels, attempts at recreating street food or national cuisines, and successful dishes that sprung from inspirational ingredients.
The names of these side dishes were told to me in the local language, Malayalam, and the cooking instructor didn’t know how to translate them. They’re basically: cabbage with coconut, beetroot without coconut and okra (aka – bhindi, aka- lady’s fingers) without coconut. I’m sure they have fancy restaurant menu names, but I couldn’t figure Read Post
So begins our adventure into South Indian dishes. The cuisine is much different in the south. Coconut and coconut oil are often found on the ingredient list, and fish is a favorite of the south as well (sadly, I have no fish recipes to share). These dishes are surprisingly quick and easy to make, and Read Post
This is the final North Indian recipe. It sounds so easy to make that I had to reread my notes a few times. This mixed vegetable dish can be served with rice or scooped up with chapati. As with the rest of the recipes I’ve posted and will post, this one is vegetarian. If you’d Read Post
Here we have a double helping of recipes: Butter Paneer and Chapati (each serves 4). While Neena, our Indian chef and teacher, showed us how to make the butter paneer, it hit me how unhealthy Indian cooking is (no, it didn’t hit me when we were deep frying samosas). There’s so much oil and frying Read Post