Culinary Heritage

Indians took the tea the British were marketing to them, added spices, milk and sugar, and transformed it forever. Chai can be enjoyed alone, but it excels in company [Courtesy of Prerna Kumar] I remember jumping up to sit on the kitchen counter one afternoon. My five-year-old self wants to watch my mother making chai. She pushes me away from …

  The Saudi Culinary Arts Commission has announced the ‘National & Regional Dishes Narratives’ initiative – a national initiative which seeks to identify and celebrate local dishes in Saudi culture across various regions in the Kingdom. In addition to identifying a national dish, the initiative will also include a study of the dishes that best represent each region of the …

The Moor community of Sri Lanka has a number of traditional beverages that have especially figured on festive occasions. Here are the main ones with a description and likely origins: FALUDA By far the most popular beverage among the Moors is Faluda, a refreshing drink of a rosy hue made of milk and rose syrup and often embellished with kadal-pasi or agar …

Buriyani is a rich rice dish that has come to figure as the traditional repast of the Moors in most of their ceremonies such as weddings. The dish is of Moghul origin and was borrowed by the Moors from Muslim India where it is known as biryani. The name for this dish of rice and all things nice prepared in ghee …

The staple fare of the Moors of Sri Lanka is rice which is consumed with a number of curries or side dishes. The traditional Moorish dishes given below figure on special and festive occasions.   BURIYANI   A favourite rice dish which figures prominently in Moorish feasts is the buriyani, a rich and delectable dish that has its origins in Moghul …