Mustard paste: Take 7 oz of mustard seeds (rai) and wash well. Grind to a paste by adding just enough water to get a paste-like consistency.
Truite au Trou Normand is a simple dish that takes on another dimension when the flambeed Calvados is poured over just before serving.
This very old recipe was originally cooked in a pot balanced on three stones, and was a poor dish designed to make the most of cheap, common ingredients. It is…
The Daal lake in Kashmir is a rich source of fish especially carp. Here is a delicious, light dish using plaice with a hint of spice.