Sid Khullar - Chef at Large

If its one thing Zainab doesn’t like saving time on, it’s her sauces. This sauce was simmered for 3 hours before it was pronounced fit for human consumption.
This sauce used Vine tomatoes as the base, which impart a nicer flavor than the usual variety. Also include was plenty of garlic, some carrots, celery and a [...]

Another one of Zainab’s recipes (as are nearly all my posts in the last 3 weeks), this pizza combines the flavor of red onions and tomatoes.
Red onions are stronger than the normal white or yellow onions that we usually use and have a slightly different flavor as well. I don’t know why they’re called ‘red’ [...]

Watching a travel program this evening motivated me to run into the kitchen and start doing *something*, not knowing exactly what I was going to end up with.
I started by cutting a few slices off a gourd and sauteing them in a little olive oil. Next came the tuna, which was steamed, shredded, seasoned with [...]

Flluid is in the Mosaic Hotel and is probably one of the most interesting lounge bars in the area. They have an adequate selection of food and quite an array of liquors. In fact, Flluid probably has the best stocked bar in NOIDA!
On entering you feel you’ve stepped into some location in the Arctic or [...]

Going by Toni’s recipe of a few days back, I thought of trying it at home. Problem was, I couldn’t find lamb or fresh rosemary. So, decided to follow procedure and change the ingredients. Here’s what finally hapenned:

Find a pan large enough to hold leg
Fill water, place on heat and add bay leaf, turmeric, salt, [...]

I’m not a fan of broccoli on the whole, but now that purple sprouting is in season, I do make the effort to be good and use it. Tonight I made it into a pasta sauce and this is what I did - I won’t give measurments/weights I rarely use them. You need:

Purple sprouting broccoli
2 [...]

This is a tasty meal that can be cooked in a jiffy [took me about 11 minutes from beginning to end - active time was about 6 minutes] and the kids love it.
You’ll need some spaghetti, a can of tuna, a block of grana padano cheese, onions, garlic, tomato puree, mixed herbs, salt, pepper and [...]

I was trying to be creative this morning with the fresh thyme in my possession - the usual target - Cherie’s breakfast.
Try this. Put a little oil in the pan - spread it around a bit. Put small bunch of leaves at various places in the oil - break the egg into a bowl and [...]

Naheed happened to visit the okhla vegetable bazaar a few days back and was nice enough to bring back some fresh thyme for me.
Thyme is used most widely in cooking. Thyme is a basic ingredient in Spanish, French, Italian, and Turkish cuisines, and in those derived from them. It is also widely used in Lebanese [...]

Ever eaten chicken soup in a restaurant and wondered how they get the boneless chicken in it to be so tender? I mean, chicken on the bone is usually quite alright, but boneless chicken is typically the breast, which is very lean and therefore, not as tender as say, the leg.
Try this. Slice the boneless [...]