Literally translated, dum means breath and hence to cook on dum essentially means to breathe upon. This technique is a slow and gentle cooking in steam, the steam however are the aromatic vapours of the spices and fat (e.g. butter) being used. To cook in the dum process, the spices and seasonings would be fried (baghar method), the meat or rice or vegetables then added and then stir-fry on high heat (the bhuno technique), after which the addition of a little liquid is required. The heat is momentarily increased to create steam and the pot is sealed tight, so no steam can escape and the heat reduced to the lowest point, slowing the entire cooking process without stopping it. This process is used extensively in rice dishes such as pilafs and biryani , enabling each grain of rice to develop and fully absorb the enhanced flavours of the aromatics used. In meat dishes, the meat gently cooks till it falls off the bone thus giving it an exquisite texture and the sauces left with a smooth velvety finish.

Mezze is a range of appetizers - typically served as little dishes, they can range from a simple assortment of raw and pickled vegetables to a dazzling array of immense variety which could include miniature versions of main dishes. The mezze is supposed to be the prelude to a meal and is traditionally served with alcoholic beverages, most commonly 'arak' (an anise flavoured liquor); as one is not expected to drink on an empty stomach. It is an important feature of Middle Eastern food and prevalent throughout the eastern Mediterranean.

"The origins of the word is from the Arabic word mazmiz which means to nibble at food or enjoy at leisure" (-Recipes and Remembrances by Sonia Uvesian). Since most mezze can be made ahead of time and are served at room temperature, this definition is particuliarly apt.

The Middle East comprises of all the Arab countries and the cuisine includes those of Egypt, Jordan, Syria and Israel. Overlapping in part with the Eastern Mediterranean, the Middle East has formed the cradle of Islamic civilization since the 8th century. Its cuisine reflects the different cultures that have influenced this civilization and also the unmistakable impress of this unifying religious and political system.

We believe that South Asia, the Indian subcontinent consisting of India, Pakistan, Bangladesh and Sri Lanka hosts one of the great world cuisines. The great subcontinent embraces over 1.2 billion people who converse in over 80 major languages and 400 dialects. Their eating styles are also endlessly varied, but built around a central emphasis of wheat, rice and lentils.

The region of South East Asia covers Burma, Thailand, Malaysia, Indonesia, Cambodia, Laos, Vietnam & the Philippines. Each country has its own individual culture and cuisine, however share a commonality in terms of environment - the region's continuous warm climate (as opposed to seasonal), abundant rainfall and proximity to sea coasts and rivers gives way to cuisines in which rice is a staple and fish an important source of protein. The vast spice trade introduced strong culinary influences from Muslim India and China, the Indian influence being strong in countries like Burma, Malaysia, Indonesia and to a lesser extent Thailand, whereas the Chinese influence is strong in Vietnam, Cambodia & Laos. The wok and the Chinese technique of stir frying however is widespread throughout the region.

Comes in a pod, from which the pulp is derived, it is an important souring agent used extensively in South Asian, South East Asian and Middle Eastern cuisines.
To use tamarind pulp, remove a walnut size quantity and soak in hot water for 10 minutes, then squeeze out the pulp, strain and reserve the resulting soaking
liquid. A higher concentration can be made by increasing the amount of pulp and reducing the proportion of water.