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Born To Eat
The cookbook features a diverse array of traditional recipes that capture the essence of Tamil Nadu and Singapore Indians rich culinary heritage. Each recipe is carefully curated, highlighting the vibrant spices and ingredients that define Tamil cuisine. The bilingual format allows readers to easily follow along in either language, making it a valuable resource for families looking to connect through cooking.
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Banana Leaf Temptations
Within its pages, Sanmugam presents a delightful collection of recipes that showcase a variety of dishes typically enjoyed on banana leaves, from fragrant curries and spiced rice dishes to crispy fritters and refreshing salads. Each recipe is thoughtfully crafted to embody the essence of South Indian flavors, utilizing fresh ingredients and aromatic spices that make each dish truly tempting.
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Cooking with Asian Leaves by Devagi Sanmugam and Christopher Tan
The book features a variety of Asian leaves, from common varieties like bok choy and spinach to more exotic options such as Thai basil and mustard greens. Each chapter delves into the characteristics of these leaves, providing insight into their cultural significance and various cooking methods. Christopher and Devagi skillfully combine traditional and contemporary techniques to present a wide array of dishes, including stir-fries, soups, salads, and more.
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Asian Herbs, Spices and More
Asian Herbs, Spices and More by Devagi Sanmugam is an essential guide that delves into the aromatic world of Asian culinary ingredients, highlighting the integral role of herbs and spices in creating vibrant and flavorful dishes. This book serves as a comprehensive reference for anyone interested in enhancing their cooking with the unique tastes and aromas found across various Asian cuisines.
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Asian Delights by Christopher Tan and Devagi Sanmugam
Each recipe is paired with stunning full-color photographs and an informative headnote that delves into the dish's origins and the best methods for enjoying it. The series includes a broad range of titles available in print and sold internationally. Recipes are organized by cooking methods (e.g., Stir-fries, Baked, Tossed), food types (including Brunches, Snacks, Desserts), and various cuisines.
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Hot Potatoes and Cool Bananas by Anne Perera and Devagi Sanmugam
The book emphasizes the vital connection between diet and health, advocating for a daily intake of a "balanced and varied diet rich in phytochemicals." These beneficial compounds, abundant in fruits and vegetables, are known for their antioxidant and anticancer properties. Hot Potatoes and Cool Bananas features three introductory chapters and four concluding chapters focused on nutrition, along with seventeen chapters dedicated to fruits and vegetables. Additionally, it includes seventy enticing recipes that demonstrate how to create healthy, flavorful meals using these nutritious ingredients.
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South Indian Cookbook
In addition to the recipes, the book offers insights into the cultural significance of the cuisine, highlighting regional variations and seasonal ingredients that enhance the flavors of each dish. The South Indian Cookbook is not just a collection of recipes; it’s an exploration of the culinary heritage that embodies the essence of South Indian cooking.
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Street foods of Yangon
Street food is the best in Yangon. Mohinga (noodles in a coconut gravy), Burmese Naan bread, boiled chickpeas, Burmese cat fish curry, Burmese rice and curry – these are the most popular daily dishes in Myanmar. I found most food oily and salty but they had a unique taste. It is almost like Thai but not at all and almost like Indian but never the same! From Briyanis to thosai, the Burmese have it but they taste different. Another popular dish is the pickled tea leaves salad – so soft, crispy, crunchy, tangy, salty and good enough for me to eat everyday while I was in Myanmar!
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The Market Place
Bogyoke Aung San Market, a 70-year-old market, also known as Scott Market spreads over two floors. It is certainly a place to go just for the sake of looking at the foodstuffs, jewellery, handicrafts, bags, lacquer ware and many other things. In fact, I enjoyed chatting with the local people and was just captivated by the way they bargain at each stall before buying something. Pay a visit to the Theingyi Zay market if possible too. This market was built in 1905 and has more than 1000 shops and stalls!
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Kamakura Farmers Market
Kamakura, former capital of Japan is about one hour train ride from Tokyo. It is a historical place with winding streets, temples, shrines, shops and markets. The farmers market, Rensokubaijo is opened throughout the week. The products in the market are from local farmers. I did not see any tourists on the day I went. However, the place was lively with customers chatting with the farmers who were there to sell their vegetables, fruits and pickles. I also had time to enjoy coffee and a piece of seed cake from a hippy coffee joint located within the market.
