BY JULIE TSANG-KAVANAGH Since moving to Germany two years ago, I have become a more adventurous cook. One of the driving forces was the shortage of authentic Asian cuisine in the area. Thai, Japanese, Korean, Vietnamese, Chinese, and Indian used to be a regular part of our restaurant rotation in San Francisco. It’s been an interesting experience to …
Protected: Beef Pho
Protected: Robibarer Mangshor Jhol
Protected: Savoury Beef Cobbler
Hot-Pot House Heidelberg
For those of you who are not familiar with this authentic Chinese meal – it’s a fun communal way of eating. A simmering metal pot of broth is placed at the center of the dining table, and it is heated throughout the meal. Various ingredients are placed into the pot and cooked at the table. …
Eating Healthy
BY SARAH MYS Faeimm’s request that I write an article for Food Explorers about healthy eating came as a surprise to me. Of course, I am really convinced of the benefits of eating healthy and it is a topic that interests me a lot. But still, I´m neither a journalist nor a scientist, so I …
Grilled Mussels
Generally, peak season for fresh mussels is from October to March – this is when the taste and quality of meat is best, before they begin spawning in spring and summer. With warmer weather comes “red tides” – periods of massive reproduction of plankton that can give the sea waters in which they occur a …
Protected: Chilli Chocolate Mousse
Treasures of Punjab
Amar Palace was an “insider tip” from a few Indian folks I knew – it’s where they would go for an authentic meal when they didn’t feel like cooking at home. Sounds like a good destination for a Dinner Expedition for Indian food! Our meal started with crunchy appetisers – “Pakoras”, “Samosas” (the largest I’ve …
