Photo by Luke Clarridge
Quetzal, chef Julio Guajardo’s latest Mexican venture, focuses on the country’s culinary heritage by using traditional methods and techniques...
...many of them inherited by Guajardo while growing up and working in kitchens back home in Mexico City.
At Diwali, there’s no shortage of colourful sweets that go hand in hand with the bright lights used to illuminate homes during the Hindu festival of lights.
Laddu, deep-fried small balls of chickpea flour dough infused with saffron syrup, are the most popular treat at Indian Rasoi, a family restaurant in little India.
