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Fruit Kebabs by KAMAL KAUR
Making these lovely fruit kebabs is one way to get finicky kids to take in their daily quota of fruits. They're also great on a birthday party menu.
Hardeep Singh Kohli: Scotland's New Ambassador NEWS REPORT
Celebrity broadcaster, journalist and raconteur, he is the star of a number of comedy and food stage shows, TV programs, newspaper columns, and books.
Waris Singh Ahluwalia
- Tea Shop
by JENARA NERENBERG
"I want to create an experience. I like the pause that tea allows ... So with the tea room, we've created an oasis."
A Perk of Our Evolution:
Pleasure in Pain of Chilies
by JAMES GORMAN
Experts: we like chilies because they are good for us - they lower blood pressure; have antimicrobial effects; increase salivation.
How Do You Chill Chillies? by OLIVER THRING
Many of us relish the thrill and pain, the agony and ecstasy of the tropical pepper. Some, it seems, will always like it hot.
The World's Largest Eatery by LYDIA POLGREEN
It is more than food ... Once you eat it, you forget who is cooking, who is serving it, who is sitting next to you ... Here I feel a feeling of peace.
Punjabi Chicken & Saag by BECKY
With the rain thundering down, I am desperate for comfort food, but conscious of the need for a hit of green as well.
Punjabi Lachha (Coiled) Parantha A RECIPE
Another delicious parantha from the great cuisine from the north of the subcontinent - this one with a touch of pastry in its flaky layers.
Zen and the Art of Green Pea Shelling by MALCOLM JOLLEY
If you're alone, working with your hands can bring on a profound zen connection to your food.
Punjabi Vurrih-wali Kurrih by MEERA
A recipe for this uniquely Punjabi dish, straight from Amritsar, Punjab.