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This is Mee Rebus, a beloved Southeast Asian noodle dish famous in Malaysia, Singapore, Indonesia, and Brunei. Its name simply means “boiled noodles”, but the experience is far richer than the literal translation. How It Tastes Mee Rebus is known for its thick, sweet-savory gravy …
The dish in the image is Nasi Kerabu with Spiced Chicken, a signature Malaysian meal known for its striking blue-tinted herb rice paired with richly seasoned chicken. Nasi Kerabu is instantly recognizable by its vibrant colour and fragrant mix of fresh herbs, toasted coconut, and …
The dish shown above is Murgh Dum Biryani, a luxurious and aromatic Indian rice dish prepared using the traditional dum method — slow-cooking layered basmati rice and marinated chicken in a sealed pot. This style allows all spices, herbs, and natural juices to infuse deeply, creating a biryani that is fragrant, moist, and full of character.
Murgh Dum Biryani is rich and layered in flavour. You’ll find warmth from whole spices, the savoury depth of marinated chicken, and the buttery aroma of ghee. Each grain of rice holds a balance of spiciness, subtle sweetness from browned onions, and the nutty crunch of roasted cashews. The taste is bold but refined — comforting yet celebratory.
Murgh Dum Biryani traces its roots to the Mughal kitchens of India, influenced by Persian culinary traditions. Historically, it was prepared for royalty, where chefs used the dum pukht technique — sealing the pot with dough and letting the biryani cook gently over live charcoal. This method trapped moisture and aroma, creating a dish fit for kings.
Originally, Murgh Dum Biryani was strictly cooked over charcoal with elaborate marinades and large communal pots. Over time, home cooks and restaurants adapted the method for modern kitchens — using pressure cookers, stovetops, or ovens to recreate the steaming effect.
Additions like cashew nuts, raisins, and fried shallots became more common as regional variations emerged across India.
Today, Murgh Dum Biryani is one of the most popular biryanis worldwide. You can find it in Indian restaurants, hawker stalls, premium dining spots, and even meal-delivery menus. Despite countless modern shortcuts, the “dum” version remains the gold standard for biryani lovers because of its slow-cooked richness and deep flavours.
Dal Tadka, also known as Yellow Lentils Tempered with Cumin and Garlic, is one of the most comforting and well-loved dishes from North India. Prepared with moong dal (yellow lentils) and finished with a fragrant tempering of spices, onions, garlic, and ghee, it represents the …
The dish in your photo is Mango Kheer, a creamy Indian-style dessert made by simmering milk with rice or vermicelli, then blending it with ripe mango purée. Your version looks modern and elegant, topped with chopped pistachios and nuts for texture. How It Tastes Mango …
If Hummus is the king of Mediterranean dips, Baba Ghanoush is undoubtedly the sophisticated queen. While they often sit side-by-side on a mezze platter, Baba Ghanoush offers a complexity that chickpeas just can’t match. It is creamy, savory, and defined by one specific flavor profile: an irresistible, deep smokiness.
Baba Ghanoush is a popular Levantine appetizer or dip made primarily from roasted eggplant (aubergine). The eggplant is cooked until the skin chars and the flesh turns soft and collapsing. This flesh is then scooped out and mixed with tahini (sesame paste), olive oil, lemon juice, and garlic.
Unlike the smooth uniformity of hummus, Baba Ghanoush often has a slightly more rustic, silky texture with strands of eggplant melting into the sauce.
The defining characteristic of a great Baba Ghanoush is smoke. Because the eggplant is traditionally roasted over an open flame or high heat, the flesh absorbs a fire-roasted flavor that is earthy and robust.
The dish originates from the Levant region (covering modern-day Lebanon, Syria, Jordan, and Palestine), though it is enjoyed throughout the entire Mediterranean and Middle East.
The name itself has a charming folk etymology. In Arabic, Baba means “father” and Ghanoush means “spoiled” or “pampered.” One legend says the dish was invented by a member of a royal harem who mashed the eggplant so that her elderly, toothless master—the “pampered papa”—could eat it without chewing. Another interpretation is that the eggplant itself is the “pampered” item, treated with care and rich oils.
Originally, this dish was strictly a product of the open hearth. Villagers would throw whole eggplants directly onto wood or charcoal fires. This wasn’t just for cooking; it was the only way to get that signature flavor.
As the dish migrated to the West and into modern kitchens, the preparation evolved. Today, many recipes (like the one below) utilize high-heat ovens to roast the vegetable. While some purists insist on charcoal, the oven method makes it accessible for any home cook to enjoy this ancient recipe.
Today, Baba Ghanoush is a global health food superstar. Because it is vegetable-based, gluten-free, vegan, and keto-friendly, it fits into almost every modern dietary lifestyle. It is a standard offering in Mediterranean restaurants, usually served with warm pita bread or crunchy vegetable sticks.
This is an economical dish that feels luxurious.
Origin: Mediterranean / Greece Serves: 6 Pax
Ingredients
The Base:
Seasonings:
Instructions
1. Prep the Oven Preheat your oven to 230°C with a rack in the upper third. Line a large, rimmed baking sheet with parchment paper to prevent sticking.
2. Roast the Eggplants Slice the eggplants in half lengthwise. Brush the cut sides lightly with olive oil. Place them cut-side down on the baking pan. Roast for 35 to 40 minutes.
3. Scoop Set the eggplants aside to cool for a few minutes. Flip them over and scoop out the soft flesh with a large spoon. Discard the skins.
4. Strain (Crucial Step) Place a mesh strainer over a mixing bowl. Transfer the scooped flesh into the strainer. Let it rest for a few minutes and shake/stir it to release excess moisture.
5. Mash and Mix Discard the liquid. Place the drained eggplant back into the bowl. Add the garlic and lemon juice. Stir vigorously with a fork until the eggplant breaks down. Add the tahini and stir until incorporated.
6. Emulsify While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy. Use your fork to break up any long strings of eggplant.
7. Season Stir in the parsley, salt, and cumin. Taste it! Add more salt or lemon juice if it needs more “zing.”
8. Serve Transfer to a serving bowl. Use a spoon to create swirls on the surface. Drizzle lightly with olive oil and sprinkle with the remaining parsley and smoked paprika. Serve with pita bread or crackers.