Let me start by saying, this Shark Gassi recipe is the easiest one to make that you will find. We made it along with Shark Ambotik and there was such a difference between how we got the recipes. The Shark Ambotik was through another blogger and the Shark Gassi was a comparison and common-thread finding exercise using three Shark Gassi recipes on the net. I'm so sick of these random recipes sites that put up unnecessarily complicated recipes, especially when...

Vindaloo and Sorpotel have become almost synonymous with Goan cooking, which is appropriate and a little unfair at the same time. Because Shark Ambotik ought to be up there as well. Ambotik is a Portugese dish and the name is an exact description of the taste. Ambot is tangy and tik is spicy. Shark is an excellent meat to go with it as it adds its very strong flavour to it as well. I’ve eaten different kinds of fish ambotik...

Okay, Singapore Chilli Crab is as much of a Singapore institution as the Merlion - some might say more so. It's a dish that has infused Malay, Chinese and Indian styles and has been improved on through the generations into this, with a doubt, mouth-watering delicacy. So there is no way I am going to call this an authentic Singapore Chilli Crab recipe. If you want the original Singapore Chilli Crab, go to Singapore - I'm not kidding, the trip...

Today’s recipe post on Healthy Living India is a delectable Grilled Basa Fillets recipe by cycling enthusiast who recently founded India’s first cycling magazine www.cyclists.in, Amit Bhowmick, or as most know him - @fossfan. Here it is: The simple yet big on flavour- Grilled Basa Fillets cooked healthy style. Over to Amit: I love cooking this dish for multiple reasons. It's healthy, really delicious and quick to make. The recipe itself is very simple. The idea is to use minimum ingredients...

Any recipe that involves prawns or fish should mean two things automatically: It's fast to cook and good eat and if that line was stolen by some health-hating fast food brand then let's bust out the torches and pitch-forks. And if that made no sense to you then clearly books aren't your friends. The Kerala Prawn Curry we made took around 15 minutes to make. The appams were made using store-bought, ready-made mix so making this two-dish dinner took barely...

First thought was that I didn’t know north Indians to eat fish curry. I thought it was a strict kebab and more kebab regimen... at the most tandoori pomfret. Second thought was that since this was Anjum Anand’s North Indian Fish Curry recipe, chances are it’s more ummmm how should I put it, “British Asian” than it is India. You know, Indian like Balti Chicken or Chicken Teeka Masala?! And then found that the recipe called for making a cashew...