That simple meal became an exquisite engagement of all the senses - we pieced apart the flaky, buttery roti, swirled it in the rich red and oranges of the curry to agitate the spicy aromas and scooped up some egg towards our lips - all whilst surrounded by the gentle sounds of fresh batter sizzling on the hot plate...Read More
Established in 1940 by two Sikh brothers as the India Tea House, it was renamed Pak Tea House after the partition. What was more significant than the small cups of sugary tea that were served, was that Pak Tea House signified freedom of thought and expression...Read More
My first time with said noodle was in college (granted, I was kind of a late bloomer). When I asked my friends about their first experiences, some confessed that they’d gone home to it after a first date or left parties early for it. Others boasted they’d had three sessions in one night...Read More
You must drain the water prior to adding the sachets of flavouring to the noodles. I met a guy who told me that he would add the flavouring to the noodles boiling in the water before draining the water. This is a crime. My ears bled. He has been removed from my life...Read More
The finger bowls are filled with water and shy curling lemon zest. We watch the figs hold their breath in honey, huddled together for us to share...Read More
Ask any subcontinental family to vouch for the importance of “chai time” and you'll hear about a highly essential evening dose of caffeine and chatter which blossoms in most households during the evenings, a few hours before dinner...Read More
To prepare the zucchini, cut off the stalks. Carefully hollow out the zucchini from the stalk end by pushing and rotating the manqara* into the flesh until you have a generous cavity around 0.5 cm thick...Read More
They all swoon over the bearded bakers, and on numerous occasions one or two customers have told me that they’d been following the gentlemen on their journey around Melbourne’s suburbs...Read More
My rendition of one served in Seattle...Read More
Welcome to our newest theme!
Let us share with you - our culinary escapes, adventures, imaginings and fondest memories. This month, food has inspired passion, protest and some well-provoked squeals amongst the writers as we've greedily poured over the upcoming stories. We are so, very keen lay these articles out on the table for you.
(From Sri Lanka, Dubai & Australia. Living in Melbourne)