Share
Turmeric is one of the most commonly used ingredients in Indian cooking and chickpeas love the spice ( they’ve been around since the Mesolithic times and almost every culture on earth have eaten and enjoyed …

Share
In a previous article we considered the possibility that genetically modified food is here to stay (in fact, it has been here for more than 20 years) – whether we like it or not but …

Share
Mongolian Beef with Kai

Share
Mongolians, like their Scythian ancestors, are still fearlessly courageous and often extremely proficient archers but that does not mean that the Mongolian cuisine is primitive or in any way something to be sneered at.  History, …

Share
The Mongolian Barbecue is often referred to as the Chinese fondue because it invariably brings people together at one table. It was traditionally made in a specially shaped pot with a chimney in the centre, …

Share
It seems extremely odd to include a dish with such a difficult name on an English website – especially in the ‘basically’ series but there’s a reason for it. Guriltai shol is a very simple …

Share
Mongolians, as you saw in the main article, eat mainly meat and dairy products and wheat flour is seldom used – which is why  a really good Mongolian biscuit is rare. If you think about …

Share
We all know that breakfasts are the most important meal of the day because our mother’s constantly reminded us about it and even through the dreaded teenage dieting years most of us had mothers that …

Share
The drink we call punch today originated in India and was brought to England by employees of the British East India Company who introduced it to the rest of Europe where it was documented by …

Share
The first spice referred to in the Old Testament is cinnamon (Cinnamomum zeylanicum) when Moses is commanded to use both cinnamon and cassia in the holy anointing oil – then, in Proverbs we read of …