Culinary Student | Food Explorer
Starting January 2026, I officially kicked off my culinary internship adventure with Compass Group at the Google Asia Pacific HQ in Singapore — which honestly feels like being dropped into a food universe where lunch is serious business and the kitchen runs like a high-speed …
In a world of deep-fried and heavily spiced foods, there is something incredibly sophisticated about a dish that relies entirely on the natural flavor of the ingredients. Steamed Chicken Leg Chinese Style is a testament to this philosophy. It is a dish that requires patience …
There are good pasta dishes, and then there are legends. This dish brings together two heavyweights of Italian cuisine: the comforting, baked layers of Lasagna and the bright, herbal punch of authentic Pesto Genovese. While often eaten separately, pairing a rich meat lasagna with a fresh pesto sauce (as seen in the photo) creates a flavor contrast that is truly next-level.
This is a hearty, oven-baked pasta dish consisting of alternate layers of homemade egg pasta, a rich meat-and-tomato sauce, and cheese. What makes this specific version unique is its filling. Instead of just the standard ragù and béchamel, this recipe layers the pasta with minced beef, cottage cheese, ham, and Emmental cheese, giving it a distinct savory profile and a gooey texture. It is served here with Pesto Genovese, a cold, raw sauce from Liguria made by pounding fresh basil, garlic, pine nuts, and two types of cheese (Parmigiano Reggiano and Pecorino Sardo) in a marble mortar.
This dish is a rollercoaster of flavors.
Lasagna is one of the oldest forms of pasta. Its ancestors date back to ancient Greece and Rome, where flat sheets of dough (lagana) were baked. However, the layered version we know today was perfected in the city of Bologna (Emilia-Romagna region). Pesto Genovese hails from the coastal region of Liguria. It evolved from a medieval garlic sauce called agliata. The recipe we know and love, focusing heavily on basil, was solidified in the mid-19th century. The use of a marble mortar and wooden pestle is not just tradition—it is science. It crushes the leaves rather than shredding them, preserving the essential oils.
Originally, lasagna was a dish for special occasions like Carnival because meat was expensive. Early versions didn’t even include tomatoes, which hadn’t arrived from the Americas yet! Similarly, pesto was strictly a seasonal sauce made when basil was blooming in summer. Today, industrialization has changed things. Most people buy dried lasagna sheets and jarred pesto. However, the “slow food” movement has brought a resurgence of respect for the old ways: rolling fresh egg dough and pounding pesto by hand to capture the true flavor of the ingredients.
Lasagna is a global comfort food icon—Garfield’s favorite meal and a staple of family dinners everywhere. Pesto Genovese has transcended pasta; it is now used on sandwiches, pizzas, and salads worldwide. However, the specific “Pesto Genovese” label is protected (PDO), ensuring that true versions use specific ingredients like Basil from Pra and specific cheeses.
This is a high-value meal because it feels luxurious but uses accessible ingredients.
Origin: Italy Serves: 4
Ingredients
Method
Origin: Italy (Liguria) Yield: 0.3 kg
Ingredients
Method Note: A marble mortar and a fruit-wooden pestle are the tools used to make this. It must be done quickly to avoid oxidation.
Some dishes are trendy, and some are timeless. Avocates Aux Crevettes, or the Avocado-Shrimp Timbale, falls firmly into the timeless category. While it might remind some of 1970s dinner parties, this dish is a masterclass in French cold appetizers (hors d’oeuvres). It is cool, creamy, …
There are certain dishes in the culinary world that serve as a rite of passage for any chef. Coq Au Vin (Chicken in Red Wine) paired with Gnocchi Parisienne is one of them. This plate brings together two pillars of French gastronomy: the art of …
If you have ever walked past an Indian restaurant and been captivated by the smell of roasting meat and spices, you were likely smelling Tandoori Murgh Tikka. It is the quintessential North Indian appetizer—fiery red, beautifully charred, and packed with flavor. It is the kind of dish that disappears from the plate seconds after it arrives.
Tandoori Murgh Tikka (or simply Chicken Tikka) consists of small pieces of boneless chicken—specifically leg meat for juiciness—that are marinated in a spiced yogurt mixture and roasted to perfection. The word “Tikka” literally translates to “chunks” or “bits.”
Unlike Tandoori Chicken, which is usually bone-in quarters or halves, Tikka is bite-sized and boneless. It is traditionally cooked on skewers inside a Tandoor (a cylindrical clay oven), which gives it a signature smoky flavor and a slightly charred exterior.
This dish is a sensory explosion.
As noted in the recipe card, this dish originates from North India. Its roots can be traced back to the Mughal era, where boneless pieces of meat were cooked on skewers for the royalty. It was a more refined, easy-to-eat version of the rustic roasted meats enjoyed by soldiers. The Punjab region, with its strong tradition of tandoor cooking, is arguably the spiritual home of the modern Chicken Tikka.
Historically, this was a dish cooked over charcoal in open courtyards. As it moved from royal kitchens to street stalls (Dhabas), it became a working-class favorite due to its bold flavors and quick cooking time.
Its most famous evolutionary leap, however, happened when it traveled to the UK. It is widely believed that Chicken Tikka Masala—one of the world’s most popular curries—was invented when a chef added a tomato-cream sauce to leftover Chicken Tikka to keep it moist. So, this dry appetizer is actually the father of the world’s favorite curry!
Today, Tandoori Murgh Tikka is a global standard. You will find it in almost every Indian restaurant on Earth, from fine dining establishments in London to roadside eateries in Delhi. It is incredibly versatile—eaten on its own as a starter, wrapped in naan for a “Kathi Roll,” or tossed into salads for a protein boost.
Despite being a “royal” dish, it is quite affordable.
Origin: North India
Serves: 2
Ingredients
The Meat:
First Marinade (The Rub):
Second Marinade (The Yogurt Base):
For Cooking & Garnish:
Instructions
1. First Marinade
Combine the Kashmiri chilli powder, lime juice, and salt to make a paste. Rub the chicken dices evenly with this paste. Refrigerate for 20 minutes to let the meat absorb the initial flavor.
2. Second Marinade
In a large bowl, mix the thick yoghurt with the ginger paste, garlic paste, cumin powder, garam masala, coriander powder, fenugreek leaves powder, and mustard oil. Combine well. Rub this marinade onto the chicken pieces. Keep refrigerated for at least 4 hours (this is crucial for tenderness!).
3. Prepare the Oven (Tandoor Method)
Preheat the tandoori oven one hour before cooking. Arrange the meat pieces on a skewer and put it inside the tandoor. Cook for 8 to 10 minutes.
Tip: Baste with clarified butter and turn the side of the skewer. Cook for 5 minutes more.
4. Alternative: Home Oven Method (Combi Oven)
If you don’t have a tandoor, preheat your oven to 210 °C. Put the chicken on a roasting tray and roast for 10 minutes. Baste with clarified butter, lower the heat to 180 °C, and roast for another 5 minutes.
5. Serve
Brush the cooked chicken with clarified butter and remove from the skewer. Sprinkle with tangy Chaat masala and coriander leaves. Serve hot with vegetable relish and a lemon wedge.
If there is one meal that defines the heart of North Indian cuisine, it is a bowl of golden, creamy lentils served alongside a basket of hot, charcoal-blistered breads. This combination – Dal Tadka paired with Tandoori Naan and Roti – is the kind of …
There are few foods in the world that satisfy a craving quite like a freshly fried falafel. It is the ultimate street food: portable, packed with protein, and exploding with herbs and spices. Whether tucked inside a warm pita or served as a mezze platter, …
There is something undeniably addictive about the sound of biting into a freshly baked Spanakopita. That loud shatter of crispy pastry followed by the warm, savory filling is one of the world’s great culinary experiences. Whether you call it a spinach pie or a savory turnover, this Greek classic is a masterpiece of texture and flavor.
Spanakopita is an iconic Greek savory pastry. The name literally translates to “spinach pie” (spanaki = spinach, pita = pie). It consists of a filling made from chopped spinach, feta cheese, onions, and seasonings, all wrapped in layer upon layer of paper-thin phyllo dough.
While it can be baked as one large “tray pie” and cut into squares, the version we are making today—and the one most popular at parties—is the hand-held triangle. Each triangle is individually folded, ensuring that every single bite has the perfect ratio of crispy crust to creamy filling.
This dish is a celebration of savory contrasts.
The roots of Spanakopita go deep into ancient history. The concept of wrapping filling in dough dates back to ancient Greece, but the specific technique of using thin, layered dough (phyllo) likely has influences from the Ottoman Empire.
For centuries, this was rural “peasant food.” It was practical: spinach and wild greens grew abundantly in the Greek countryside, and cheese was a staple. Wrapping these ingredients in dough created a portable lunch for farmers working in the fields who needed energy to get through the day.
In the past, making Spanakopita was a labor of love. Home cooks would roll out their own dough until it was translucent—a skill that took years to master. The pies were often baked in large, round pans in communal village ovens.
As the dish moved into cities and eventually across the globe, convenience took over. The invention of machine-made frozen phyllo dough in the 20th century revolutionized the dish, allowing home cooks to make it in minutes rather than hours. The shape also evolved; while the large coil or tray pie is traditional for family dinners, the triangle shape became the standard for catering and street food.
Today, Spanakopita is the most famous Greek dish outside of the gyro. You will find it everywhere: in high-end Mediterranean restaurants, in the frozen aisle of supermarkets, and at cocktail parties as a sophisticated finger food. It has transcended its rural roots to become a global comfort food that is vegetarian-friendly and crowd-pleasing.
Spanakopita is generally quite affordable due to its humble ingredients.
Origin: Greece
Serves: 2 Pax (Makes approx. 12 triangles)
Ingredients
The Filling:
The Pastry:
Instructions
1. Sauté the Aromatics
Prepare your workplace. In a pan, melt the 80g of butter. Add the chopped onion and sauté until it is fragrant and soft.
2. Mix the Filling
Add the blanched spinach to the pan and stir to combine. Season with the nutmeg, salt, and pepper. (Be careful with the salt, as feta is naturally salty!). Remove from heat.
3. Cool and Crumble
Spread the spinach mixture on a tray to cool down. Once it is cool, mix in the crumbled feta cheese.
4. Prep the Pastry
Take one sheet of phyllo pastry and place it on your work surface with a long side near to you. Keep the remaining sheets covered with a damp cloth so they don’t dry out. Brush the sheet with melted clarified butter.
5. Layer
Place a second sheet of phyllo on top of the first one and brush with more butter.
6. Cut Strips
Cut the buttered phyllo stack crosswise into 6 strips. Each strip should be about 2 ¾ inches wide.
7. Fill and Fold
Place a teaspoon of the spinach-feta filling near the bottom corner of a strip. Fold the corner of the phyllo over the filling to form a triangle (like folding a flag).
8. Continue Folding
Continue folding the strip up, maintaining the triangle shape, until you reach the end of the strip.
9. Finish
Place the triangle seam-side down on a large baking sheet. Brush the top generously with butter. Repeat this process with the remaining phyllo and filling until you have used it all up.
10. Bake
Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes. The pastry should be a deep golden brown and very crispy. Serve warm!
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