• Straight from kitchen: Finger-Licking feasts at 3 Dragons at Pearl

    Created from a few simple ingredients, this visually alluring dish provides an explosion of tastes and textures, leaving one’s palate with the lingering fragrance of green tea and crunchy texture of the prawns.

  • Recepie-Orchid-Chakma-6

    Taste of the Teppanyaki

    These recipes have been prepared by Md. Nur-A-Alam Sikder and Feng Tao, the Sous chef and Teppanyaki chef respectively, of Bunka restaurant, Six Seasons.

  • Treats from Thailand

    Green Papaya Salad with River Prawn (SOM-TAM GOONG)

  • Of Cookies and Crunch

    Almond Cookies

  • Cooking shrimp made easy

    Devein prawns. Using a small sharp knife, make a shallow slit along the outer curve from the tail end to the head end. Rinse prawns under cold running water. Drain and pat dry with kitchen paper.

  • Meet meat

    Meet meat

    Combine kebab masala in a chopper/blender and make a fine paste. Heat up a small piece of charcoal and place over mince meat using a bread slice as a base.

  • Khazana delights

    In a thick bottomed dish, marinate the mutton cubes with the garam masala, salt, red chilli paste, ginger and garlic paste, and mix well together.

  • From a different kitchen

    A piece of bamboo with a knot on one side is needed for cooking.

  • The Chinese flavour in your kitchen

    Prepare noodles according to directions on package. In a bowl, whisk together soy sauce, oyster sauce, sugar, and oil, and set aside.

  • Meals of memory

    Dry roast the vermicelli on medium heat till it turns light golden in colour, stirring continuously. Once done, remove it to a plate.


    Put all the spice ingredients in a bowl and mix well with the chicken. Take small portions and shape them into small balls. Drop into hot oil to deep fry until golden brown in colour. Serve hot, with mint sauce.

  • From the family cook book

    Some of the best cooks we have come across never had a recipe book. It is a legacy handed over by generations, each contributing to the distinct flavour and taste that we find in our kitchens.

  • Edibles from the East

    In a large pot, add oil and the chopped onions on high heat.


    Using a sharp knife, make a ¼ inch-deep slash in each breast-half and thigh of each quail. Transfer the quail to a large rimmed baking ...

  • Delectably different

    Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant in batches for 2-3 minutes on each side or until browned. Transfer to a large plate.


    Clean the chicken breasts, and pat dry. You should have 4-6 slices in total. Place the chicken in a pan and add half of the olive oil.

  • Hyderabadi special

    1 leg of lamb. Ask your butcher to cut the leg through the bone into six pieces. Then cut these pieces in half so that you have 12 large chunks of lamb; crispy fried onion; 3 onions – thinly sliced; 500ml Rice Bran oil

  • Kebab fiesta!

    Wash the fish and squeeze out excess moisture. Marinate fish with ginger, garlic paste and salt. Take yoghurt in a mixing bowl

  • Across boundaries

    In a way, the food that we consume unites humanity. Across cultures, despite regional differences, some ingredients and dishes stand out as staples.


    First marinate chicken wings with pepper, salt, soy sauce, red chilli powder, vinegar, garlic, and green chillies.

  • Yay for finger food

    In a medium mixing bowl, add the tomatoes, onion, garlic, basil, vinegar, olive oil, salt and pepper. Mix thoroughly and let sit for at least 15 minutes ...

  • Vietnamese Caramelised Fish

    He has been trained by some of the biggest names in the culinary world including Gary Mehigan, George Calombaris, Matt Moran, all judges of Masterchef Australia.

  • Deshi favourites

    Preparing kacchi is no longer exclusive to the skilful mastery of authentic “baburchis”.


    Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 minutes.

  • The Breakfast Pyramid

    Here's the second part of Lifestyle columnist Reeme Islam's preparation of her Berry Healthy Salad.

  • World Cup Munchies

    Rukhsara Osman takes you through the preparation of the crab topping for her pancake recipe for the World Cup.

  • For your 'deshi' sweet-tooth

    Kheer Puli Kheer is a kind of concentrated flaky milk that is often used as a filling to make a variety of pitha. Kheer puli pitha is very delicious and easy to make.