Shreeja Ravindranathan, Special to Gulf News

Articles from the author

11 egg recipes and why you should try them

These protein powerhouses are supposed to help in most recovery or fitness diets

Eggs are an egg-cellent way to start a day

Why is Mexican food such a global hit?

Mexican cuisine is more than burritos – it's a mix of Mayan, Spanish and Lebanese cuisine

Mexico's Lebanese connection: The Tacos Al Pastor owes its origin to the shawarma

Jewish cuisine: 5 things to know and popular recipes

Read to find out more about kosher, challah bread, and slow-cooked Shabbat cuisine

This braided Jewish bread is integral to Shabbat meals

Oven-free millefeuille made with homemade puff pastry

Crispy Millefeuille baked in a panini machine in 10 minutes with light vanilla cream

Step-by-step guide to making puff pastry for a waffle millefeuille

Pasta guide: 15 types of pasta and how to serve them

How are spaghetti and linguine different? And what is al dente? This guide answers it all

There are around 350 different varieties of pasta

Don’t be daisied! We have the perfect mocktail recipe

So integral to how Americans dine, this drink has bagged a spot in the Smithsonian Museum

The mocktail everyone is thirsting after

Hate your vegetables? Then you must read this

Three top UAE-based chefs give exclusive recipes for Gulf News readers to try

World Vegetarian Day

Kerala sadya in its vegetarian and meat avatars

This Onam discover differences and similarities of sadyas served across the Indian state

Kerala sadhya

The silence of post COVID-19 dining

We asked diners across the UAE if they miss a side of cacophony with their cacciatore...

Deathly silence in a dining establishment can be a resounding death knell for it

Filipino food is more than adobo

Chef John Buenaventura gives us the details on Filipino cuisine and the must-try dishes

Big portions are standard practice in Filipino cuisine

Watch: How to make the ultimate Filipino dessert drink

A tapioca pearls filled drink recipe that could be pretty much anything under the sun...

A traditional sago’t gulaman’s gulaman originates from gelatinous residue extracted from red algae called agar-agar whose gummy elasticity has clinched it pride of place amongst ingredients in Filipino cooking, notably desserts

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