Sichuan food is probably our favourite amongst the regional Chinese cuisines, given our fondness for spicy food. And the combination of the flavours like garlic, chilli and the Sichuan peppercorn also make it extremely addictive! With Fuchsia Dunlop’s book, the Food of Sichuan, having finally arrived, I was keen to try some of the recipes. […]
I want to start by declaring that this is a short-cut method to make this lovely, tangy dish, because it makes use of available or ready-made pickle instead of the slightly more elaborate recipes which involve making a paste with a lot of spices, amchur (dry mango powder), dry chillies, etc This is also not […]
Keen to try other ways to cook the Tambda Rassa, I decided to try cooking lamp chops with a simple spice rub that included the Kolhapuri masala, ginger, garlic and salt. Since I had to cook these for dinner, I could marinate them only for 10 minutes. I decided to cook them in a pressure cook, […]
Bombay Howrah Dining Car 
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