It was a hot day in Lahore. The kind of day when the Loo wind blows in from the Cholistan Desert, as the sun casts its tungsten-white glow on the people of the city. The canal’s water a dirty brown, small children leaping in one by one, to cool themselves off in the 40C heat. The willow trees lining the bank, drooped and in prostration, praying for the monsoons to come. (more…)

This is a recipe, as promised, from the menu at the Nairobi Reunion dinner I hosted.  (My recipe was awarded an Editor’s Pick on Amanda Hesser -the ex- New York Times Food Editor- and Merrill Stubbs’ Food 52 project). (more…)

The Nimat-Namah, known as The Sultan’s Book of Delights, is a late 15th Century book inscribed in Persian, for the Delhi Sultanate represented by Sultan of Mandu, Ghias ud-din Shah and completed under the reign of his son, Sultan Nasir ud-din Shah. Bearing the son’s seal, this gem is housed at the Oriental and India Office Collections of the British Library, containing page after page of fifty intricate miniatures, painted in the distinctive Shirazi school style in jewel-like tones. (more…)

In his memoirs; the Tuzk-e-Jahangiri, Mughal Emperor Jahangir expresses his desire to visit Pampore, Kashmir, to see the land where the fields turn amethyst in the Autumn, when the saffron crocus sativus is ready for harvesting. It is from this flower that delicate hands nimbly extract three crimson-hued stigmas, also known as “Red Gold”; the most dear spice in the world. A spice which was once known to be worth its weight in gold. (more…)

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…)