Let me say this at the outset, it wouldn't be quite fair to say that this list represents global food trends. Simply because the availability of ingredients is limited to geography and what we consume is governed by history. But it's a representative list in the sense that never before have ingredie...
Coconut oil is arguably the healthiest oil to use in frying, and it can transform the most humdrum of dishes.Forget scented candles - there's nothing quite like the aroma of gently warming coconut oil to transport your mind to a Mutiny on the Bounty island with lapping waves, golden sand and swaying...
Joey cooks up a fish curry with no oil. Fish cooked with tamarind juice, coconut, onions, tomatoes and chillies in a clay pot. Fresh, easy and quick.
Avial is a traditional south Indian dish from Kerala. A thick mixture of vegetables like drumsticks, potatoes and carrots are cooked in coconut oil and mustard seeds. Served with red rice.
Karimeen fish marinated in an assortment of masalas, fried in coconut oil and tempered with curry leaves.
Spicy food lovers dig in this red hot chili fish curry recipe. Made in coconut oil with kokum and curry leaves this fish curry is served with boiled rice.
Prawn fry is considered to be the signature dish of Kerala. Fresh prawns fried crisp in coconut oil, with the aroma of mustard seeds, curry leaves, turmeric and chillies.
Prawns cooked in coconut oil with a spicy tamarind gravy, Mangalorean style.
Mushroom and Potatoes Xacuti is a classic Goan dish. Mushrooms and potatoes cooked in goan flavours of tamarind, kokum, coconut oil and goan vinegar.
Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.
A chatpat channa dal cooked Bengali style with the flavors of mustard oil, coconut and sabut lal mirch.
A crisp delicacy from Kerala. Plantain chips fried in coconut oil with a hint of turmeric.