Pogača– Slovenia’s Traditional Welcome Bread
When I first saw Pogača, better known as Belokranjska Pogača Slovenia traditional bread, I wondered what was so unique about it. It looked similar to
Recently opened Timbre+ or Timbre Plus is one of the hottest food joints in Singapore at the moment. Timbre Group that offers cool chill-out places with delicious food and great live music, is the brain behind it.
The first word that came
Cooking a Jordanian cuisine
I half-heartedly entered Petra Kitchen and I was not sure if I would enjoy the ‘cook your own food’ part. I was dead tired after walking to SIQ, Petra and other attractions during the day under the scorching sun. We had just returned, and all I wanted to have a good hot shower, my dinner and crash on my bed.
The reality of course was,
When you think of wine, you might think of France, or possibly Italy, you might even think of the bold wines from the Americas. However some people think of Spain, which is, believe it or not, the world’s third biggest producer of wine! It offers wines that are as fruity, dry, rich, and diverse and the country that creates them.
Here are three of the wonderful wines from Spain.
Come Ramzan (Ramadan) and it’s a festive mood around us. There are many countries where it is a time of great celebration, something like carnival atmosphere, with trees, mosques and homes in towns are decorated with lights.
The followers of Islam in India, Malaysia, Turkey and other parts of the world fast during the daylight hours of the month long festival of Eid-ul-Fitr or Ramadan maintaining their self-resistance towards their needs and urges. Come evening, they break their fast with mouth watering dishes in this holy month with much gusto.
Today on this occasion I take you to Turkey through pictures.
Famous mouth watering Baklava, impossible to resist.
“Tell me what you eat and I’ll tell you who you are.” – Brillat-Savarin
Vasu’s purpose of visiting Macau might be different but I knew what I was going to do there! Eat loads of Egg Tarts !! I had heard so much about them that I was wondering what kind of taste could make people rave about it with much gusto.
Andrew Stow, an English pharmacist, came to Macau during Portuguese stint. He had a flair for cooking and so worked in Hyatt’s Alfonso Restaurant (then Macau’s leading Portuguese restaurant of the day). The locals called him ‘Lord Stow’ since he was ‘lording it’ over them. 😀
He knew how