Madhur Jaffrey, the Dame of Indian cuisine says, “Well-cooked grains of rice should be like brothers; close, but not stuck together.”

In my family, we say “Each grain of rice should be elongated, separated, curved and slender like a girl’s eyelashes.” (more…)

The French have their pillowy, like-a-curdled-creme, soufflé-like version of scrambled eggs. The Latin Americans have their huevos revueltos; the Colombians serve theirs with pillowy arepas. Us Pakistanis & Afghans have our own version of scrambled eggs, called Khagina. (more…)