A rustic, fast French-style veal sauté with an Asian touch built around porcini and a little heat.
This dish combines tender veal sauté, fresh porcini and a hint of red chilli, served over fresh egg noodles cooked directly in mushroom broth for a deeper, more unified flavour.
Few dishes capture Swiss mountain comfort like a proper moitié-moitié fondue. Traditionally a blend of Gruyère and Vacherin melted slowly with Fendant and finished with a touch of Kirsch, this version gets elevated with the flavour of fresh chanterelles. Their deep, woodsy aroma transforms the fondue into something richer, more complex, and utterly wintry.
This recipe can be made with cornstarch (maizena) or with a light blond roux. Both work, both are authentic depending on the canton. The important thing is one rule: low heat, patience, and good wine. Fendant in the pot, and Fendant in the glasses.
This very simple recipe blends few ingredients into a taste explosion 💥
A bold fusion of Mediterranean and Thai flavours. The fatty meatiness of the lamb combines with the red curry spice festival to rock your taste buds and the softness of the coconut milk sooths the heat from the chillies.
This dish is proof that few ingredients can come together to create a great meal and that technique isn't always necessary if you get flavour combinations right.
And it is ready in under 10 minutes ⌛
When Greek tzatziki visits Mumbai.
A refreshing cucumber salad — not a dip — silky with thick Greek yogurt, perfumed with mint + coriander, hit with lime, cumin, and yes… raw garlic for that unapologetic Mediterranean punch.
It's bright. It's fragrant. It's almost too seductive for something made of plants.
Tikka Chilli, The Indo-TexMex Fusion You Didn’t Know You Needed 🔥
Tikka chilli fusion dish served on warm garlic naan, topped with melted cheddar cheese and fresh coriander leaves.
Sometimes you don’t overthink dinner — you just go full mad scientist and pray to the spice gods.
🥢 Wonton Lasagna, Between Kyoto and Emilia-Romagna
Italy and Japan fusion extraordinaire.
This one — a lasagna built from wonton skins, filled with pork, foie gras, and bamboo won't fail to impress.
A quiet night in the kitchen, a steamer basket in place of an oven, miso bubbling in the béchamel… and suddenly Italy bows politely to Japan.
