Royal revelry
Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
Coming out of its shell
To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
Root formulas
Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
Four legs good
Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.
Potent healer
With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?
Red alert
Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.
Mapping out the flavours of Thailand
The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.
Going green
The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.
The new Indian cuisine
What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.