Burns Night and my birthday are on the same day, which, over the years, has been both a blessing and a curse – a curse in that I haven’t always wanted to eat haggis, neeps and tatties or read poetry on 25 January, and a blessing in that there’s always been a pre-set suggestion on the birthday party idea-o-meter that’s more interesting than the usual: “Pub?” In any case, this year I am embracing it fully, merging Burns’ love for haggis and tatties with my love of Indian kheema and rotis, and so forming the inaugural Burns-Sodha birthday meal
In the mid-1800s, after slavery was abolished in the Caribbean and other British colonies, the first group of indentured laborers from India was brought to Trinidad and Tobago on a ship called the Fatel Razack. This system of indenture was meant to replace the formerly enslaved workers, but for the Indian immigrants, the conditions and the contract of their tenure were oppressive and predatory.
Despite the harsh beginnings, East Indian customs — both culinary and cultural — continue to exert significant and celebrated influence in Trinidad and Tobago.
Indian Arrival Day is observed each May to commemorate the advent of
“Have You Eaten Yet?” a zine about the people and food of Oakland Chinatown
In Chinese culture, food is so important to the fabric of life and community, that a common way to greet others is to ask, “Have you eaten yet?” So the phrase is a fitting name for a new zine that focuses on the food and people in Oakland Chinatown. Artists and designers of grassroots initiative
For non-vegetarians, Bengali cuisine has options galore.
Bengali cuisine revolves around some of the most sumptuous fish, chicken and mutton preparations, don’t you agree? While there are many vegetarian delicacies that are equally delicious, a non-vegetarian spread on the table often takes the cake. And if you are someone who loves to explore indulge in ever-so rich and scrumptious non-vegetarian delicacies, Bengali cuisine has options galore! The
I really can’t get enough of Joanna Gaines’s recipes. Have you tried her cherry-almond crisp or lemon pie? How about her buttery homemade biscuits, or as I like to call them, fluffy bites of heaven? Everything she makes looks and tastes delicious, and one of her latest recipes that I couldn’t wait to try myself was her hasselback potatoes, which are featured in her Magnolia Table, Volume 2 cookbook. The hearty side dish is the perfect balance of fluffy on the inside and crispy on the outside, and pairs well with so many main courses like chicken, fish, or vegetables.