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1). A Beginners Guide to Chinese Cookery Introduction When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (a... 2). Chinese Cooking - Ingredients and Equipment These lists are not exhaustive as the number of Chinese ingredients, in particular, are just too numerous to mention. However, I have listed the most 3). Cooking Indian Food at Home - Where to Start? If you read my article, Curry - A Journey, published on the Curry page of this site, you’ll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades ago. You’ll also know that I then discovered “real” Indian cookery and decided that as I couldn’t afford to ea... 4). Curry - A Journey Due to a childhood in the Middle East, I was practically brought up on curry. My first memories of it are eating curried goat in the fire station of Dubai airport in about 1962. My dad was the airport manager and the Chief Fire Officer and his family were our good friends and neighbours. The firemen cooked for our two families - fiery hot curry for... 5). Indian Cookery with a British Twist In a traditional Indian home, the wife and mother does not go out to work. She stays at home and spends her days making sure that there is wholesome and tasty food ready for her family to eat whenever they may want it. If there are other older women in the household such as aunts or a grandmother, they will help too. An Indian girl wi... 6). Indian Food as Part of a Weight Loss Regime Most people think that you can’t possibly eat Indian food, if you’re on a slimming diet. That’s a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss re... 7). Indian Snack Food Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury ... 8). Indian Tandoori Cooking Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque. A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood ... 9). Regional Indian Cookery - The Punjab The Punjab is situated in eastern India and is divided by the Indian/Pakistani border. It is very fertile because of the rivers that cross here and as a consequence, agriculture is central to the economy. Wheat accounts for a large proportion of the crops, along with corn, mustard greens, sugar cane and rice. Buffalo milk which is 3% ... 10). The Cooking of Kerala Kerala is situated on the South West coast of India right beside Tamil Nadu. The capital is Cochin with its bustling harbour lined with fishing nets and home to fishing boats of all shapes and sizes. Much of the architecture has been influenced by the Chinese who traded along the coast leaving legacy of cooking pots similar to woks, cl... 11). The History of Chinese Cuisine In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying “Food is the first necessity of the people”. This art has been cultivated and refined over hun...