Pempek, a traditional dish from Palembang, South Sumatra, Indonesia, is a savory fish cake celebrated for its chewy texture and tangy, sweet-spicy dipping sauce called cuko. Made primarily from ground fish and tapioca starch, Pempek comes in various shapes, with Pempek Kapal Selam
Tacos de Camarón, or shrimp tacos, are a beloved staple in Mexican coastal cuisine, especially popular in regions like Sinaloa and Baja California. This dish showcases succulent shrimp, typically seasoned with a blend of spices, sautéed or lightly battered, and served in warm corn tortillas
Seattle Teriyaki Salmon is a Pacific Northwest classic that reflects the city’s deep connection to fresh seafood and its fusion of Asian culinary influences, particularly from Japanese immigrants who brought teriyaki to the region in the mid-20th century.
Red Red is a vibrant and hearty Ga dish from Ghana, named for its striking red hue, which comes from the use of palm oil and tomatoes. This flavorful black-eyed pea stew is a staple in Ga cuisine, often enjoyed for its rich, savory taste and satisfying texture
Banku with Tilapia is a beloved Ghanaian dish that combines the smooth, fermented cornmeal dumpling known as banku with flavorful, grilled or fried whole tilapia. Banku, made from a blend of fermented corn and cassava dough, has a slightly sour taste and a soft, stretchy texture, making it a perfect complement to the rich…
Daab Chingri is a luxurious Bengali dish where succulent prawns (chingri) are cooked inside a tender green coconut (daab) with a rich, aromatic mustard-coconut paste. The prawns are marinated, stuffed into the coconut shell along with spices, and slow-cooked to infuse the flavors of the coconut water and flesh into the dish
Bhetki Paturi is a traditional Bengali dish where Bhetki fish (Barramundi or Asian Sea Bass) is marinated with a flavorful mustard and spice paste, wrapped in banana leaves, and steamed or pan-fried to perfection. This dish is known for its aromatic and tangy taste, with the banana leaves imparting a unique earthy flavor to the fish
I’m a software engineer in Bangalore, juggling meetings, deadlines, and my son’s online classes. But there’s one thing I refuse to compromise on: bhaat ghum er shanti — the peace that comes from a slow Sunday lunch with hot rice, mustardy hilsa, and a nap afterward.