Category: Pan-Asian Cuisine

How Chop Stick came into picture?

How Chop Stick came into picture? Wars and Army has played  a major role in the various eating habits, style of cooking, recipes movement across the world. Chopstick were introduced by Mongolian warriors. When the soldiers after fighting the battle used to rest or hide in jungles, they used to cook food for them selves. They used to use their shields as… Continue reading How Chop Stick came into picture?

Busaba..A Taste of the Far East -Mumbai-Colaba ( Keep Looking for 8 New Posts )

Busaba..A Taste of the Far East -Mumbai-Colaba ( Keep Looking for 8 New Posts ) Previous Next As Balraj ( My Friend) told me about his experience @ Busaba.. My taste Buds…tossed up and down.. my mind was just flooded with so many thoughts .. as many people shared their experiences about this fine dine… Continue reading Busaba..A Taste of the Far East -Mumbai-Colaba ( Keep Looking for 8 New Posts )

Japanese Cuisine

Japanese Cuisine Japanese udon ( A thick Noodle soup ) does not taste anything like Chinese or even the Vietnamese pho. Miso soup (Japanese) is practically a bowl of salt water, but their best flavours come from sushi (as teriyaki meat is just that: Meat with teriyaki sauce); you want to experience the clean, crisp… Continue reading Japanese Cuisine

Thai Cuisine

Thai Cuisine Thai does use lots of the same ingredients as the Chinese, particularly oyster sauce (which is NOT the same as soy sauce) Thai, cuisines also rely heavily on lemon (grass, slices, or flavour), hot chilli sauce and oyster sauce, and sweet basil leaves.   The Thai food, the good stuff, is often sweet (and… Continue reading Thai Cuisine