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Lamb Shank Rogan Josh – A Small Twist on A Classic Dish
We’ve waxed poetic about our love for our pressure cooker in We Are Never Full’s past posts. It is one of the best pieces of kitchen equipment to have if you want that long-simmering/long braising...
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Mulligatawny Soup – The Brits Know How To Shake It Up
One finds mulligatawny soup on an Indian restaurant menu the same way one always finds buffalo wings or nachos on a bar menu. It just has to be there – if it wasn’t on the menu you just know there’s...
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My Dad’s taste buds & a book review: The Flavors of Malaysia
Though a resident of Singapore, then a part of Malaysia, during the early 1950s, I doubt very much if my father ever had much of an opportunity to experience its astonishing variety of cuisines....
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Cheese & Pea Curry: Why Paneer-ances Don’t Matar…
If the immense diversity of this city reveals itself in the faces of its people, and if, in turn, those faces can be said to reflect the myriad flavors of this world, then how should one interpret the...
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Baingan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity
One of the great joys of parenting is being able to do stuff with your kids, you know, like playing with them and watching them laugh. One of the great responsibilities of parenting is doing things...
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Big Changes, Big Ron and Bunny Chow
“There once was a tall bloke from Durban A Sikh, oft’ seen sporting a turban. A white country loaf in curry afloat, was the lunch he’d chase down with a bourbon.” The future is a frustratingly...
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