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). [Read more...]
Basmati: The Jewel in the Crown
Tuesday, September 29, 2009 By 27 Comments
“Each grain of rice should be elongated, separated, curved and slender like a girl’s eyelashes,” say the women in my family. [Read more...]
‘Khagina’: Aromatic Scrambled Eggs
Sunday, September 20, 2009 By 36 Comments
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. [Read more...]
