Love satay sauce? Here’s a cheat’s way of making it in under 5 minutes!
cooking
We all have an alter ego, another aspect of our day to day facade that often gets overshadowed with the formalities of a stiff-collared designation. I have been blogging about food for nearly two years now, and it never fails to impress me when I manage to uncover a hidden chef in someone quite unexpected!
By day, Paul Alexander Estorffe is a Senior Communications Manager at The Qode, one of Dubai’s most reputed PR communications houses. I happened to stumble upon his Instagram account @paul_estorffe and was pretty amazed by the kind of spectacular dishes this ‘home cook’ dishes out! Do follow him and have a look for yourselves. In today’s guest post, Paul has been kind enough to share a simple yet very fancy-sounding recipe he has created all by himself; Paul’s Kipper Pate with Drambuie and Toast. I’ll be trying this out myself this week, thanks Paul!
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Happy National Day! I hope you are having a lovely Wednesday, and looking forward to the patriotic festivities of this lovely, breezy long weekend.
A big ‘thank-you’ to all of you who took part in the Seven Sands contest. I wish I could take you all to this stunning new Emirati restaurant, but there can only be one winner. Congratulations once again @tulip_dsilva I hope you enjoy Seven Sands as much as I did.
For those of you who want to try out Seven Sands, look up their details on my previous post and give them a visit. Or you can try recreating two of their star dishes all by yourself!
Seven Sands has generously shared their prized recipes for Humeidh with Green Mango Salad and Maleh Korse (baked Emirati fish parcels). What better way to spend the National Day weekend than creating a bit of Emirati goodness in your very own kitchen? 🙂
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The JAS Hospitality group, known for its ‘out of the norm’, edgy and innovative food concepts including Qbara Restaurant Lounge & Bar and Fümé (at Pier 7 and Manzil Downtown Dubai), has recently appointed Chef Emiliano Bernasconi as their Group Director of Culinary.
Italian born Chef Emiliano Bernasconi has an impressive track record in the world of fine dining, having worked with big names including Heston Blumenthal, Alain Ducasse, Armani Hotel as well as catering to the Arsenal and Chelsea football teams.
Warm, suave and ever so friendly, Chef Emiliano has a candid chat with The Tezzy Files on his food journey so far, and his aspirations with Jas Hospitality.
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Carluccio’s, the Italian Restaurant-Caffe-Foodshop chain hailing from the United Kingdom, has had phenomenal growth within the UAE. Within 5 years, the brand now has 8 outlets in Dubai and 3 in Abu Dhabi, with more openings on the way.
Carluccio’s owes its success to its simple, yet unique casual dining concept. Being a full-fledged restaurant, cafe and food store in one, Carluccio’s offers authentic Italian flavors at very reasonable prices.
We visited the branch at The Walk, JBR (Dubai) last weekend and discovered authentic Italian flavors go well beyond pastas and pizza.
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Nischay Kaul shared an authentic Kashmiri recipe for Rogan Josh with The Tezzy Files, and today he is back with yet another scrumptious treat from the Northern-most tip of India; Kabargah.
Kabargah is a traditional Kashmiri preparation of meat ribs. Ribs of young lamb or goat is cooked in a special blend of milk and spices, and then fried in ghee (clarified butter).
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In the Middle East, weekends fall on Fridays and Saturdays. On Fridays, Muslims the world over offer the very special ‘jumma’ prayer, and this is traditionally followed by a lavish lunch with the family.
Biryani, a decadent rice pilaf layered with succulently spiced meat, tends to be a Friday lunch favorite.
My dear friend Sana Wahid makes the most delicious Yakhni Pulao, and has agreed to share her family’s secret recipe with us.
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Nischay Kaul has been working in the publications industry for many years now, but I uncovered his secret passion – cooking!
Nischay originates from Kashmir, the very scenic, highly disputed Northern-most part of India. Here Nischay gives us an introduction to Kashmiri cuisine, and how he’s managed to combine his passion for cooking with his career in publications.
…and he’s even shared his most treasured, authentic Kashmiri Rogan Josh recipe with us!
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My family originates from Assam, the North Eastern state of India. You might have heard of Assam if you’re a serious tea drinker. Or perhaps you’ve heard of our one-horned rhinos or the world’s hottest chili, the ‘Bhoot Jolokia’. Assam also boasts of having Asia’s oldest oil refinery. Like every state of India, Assam is seeped in its own unique set of cultures and traditions.
Bhogali Bihu festivities are in the air. This is the festival of feasting and marks the end of the harvest season. Assamese households get busy preparing traditional Bihu treats and socializing with friends and family.
I am a total novice when it comes to Assamese cooking. Meet Sharmin Pasha. Sharmin created the very popular Assamese Cuisine & Recipes page on Facebook and has over forty-thousand fans worldwide. Needless to say, she is an authority in Assamese cooking. She also happens to be my sister-in-law (my hubby’s only sibling)!
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Mr. Toyoaki Yoneda is a distributor of the highly prized Japanese Wagyu beef. I raved about it in my previous post on the Japanese Food Exhibition, and today Mr. Toyoaki gives us more of an insight into why Japanese Wagyu is so sought-after, and how it is cooked traditionally.
The Tezzy Files 