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Mustard Seed Archive
Suddenly Curry is Hotting Up Again in the UK
Posted on October 31, 2011 | No CommentsContributed by Isabella Woods The British are falling in love with curry all over again. Here we look at how and why traditional curry cuisine has become hot again in the UK,...
Spice Water Trail, GK 1, New Delhi
Posted on August 1, 2011 | No CommentsSandeep Srinivasa comes back highly impressed with Spice Water Trail and it's capable manager.
Wine for Indian Food
Posted on March 31, 2011 | No CommentsMichael Auty shares his thoughts on the much mentioned topic of wine for Indian food.
Mesmerizing Mangalore; A Food Guide
Posted on March 3, 2011 | 11 CommentsPrem waxes eloquent on the food in Mangalore.
L’Angoor, Gurgaon
Posted on January 14, 2011 | 4 CommentsL'Angoor portrays itself as a fine dining location in Gurgaon. Sadly, we don't think much of the food.
Chachi’s Pulao
Posted on September 6, 2010 | 10 CommentsAnother one of Karam's vivid and delicious memories wrapped in fond recollections of his favorite aunt. This time he talks about some very delicious Fish Pulao.Tenga
Posted on May 10, 2010 | 1 CommentSonny Rao shares his thoughts and personal recipe for Masor Tenga, one of the most popular Assamese dishes, both in and out of Assam. This is a must read as Sonny shares quite a few details.Pineapple Pachadi
Posted on May 13, 2009 | 3 CommentsIn Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita. Pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.How to Cook Indian Food – North India
Posted on May 9, 2009 | 17 CommentsIndian food needs a little getting used to, especially the procedures and spices. This article attempts to simplify the basics behind cooking Indian food, lists some of the most commonly used spices and includes three recipes in different degrees of complexity.Chicken with Mustard and Yogurt
Posted on April 28, 2009 | 5 CommentsA very quick dish with a south Indian touch, this chicken is easy to prepare and hardly needs any special ingredients and can be enhanced with a few quick cooking or blanched vegetables. Can be stuffed into sandwiches and pies too!
