Spanakopita is one of those dishes that looks far more intimidating than it actually is. At first glance, it has all the makings of kitchen drama: paper-thin sheets of phyllo, melted butter, a generous filling of greens and feta, and the expectation that somehow every layer should behave itself. But here is the truth: phyllo is much more forgiving than people think. Ask anyone who is not Greek, and they’ll often tell you how terrifying phyllo can be. The sheets tear. They dry out. They refuse...

For as long as I can remember, I have always craved my Mum's Murgh Methi. It is a long tradition that begins with buying bunches of fresh fenugreek leaves with roots intact. I have always known Mum to spread the lot over a newspaper where she would then separate the leafy tips from the stalks, discarding any wilted or brown specimens. It is a process that is quite a time consuming and I would often help as a kid which also encourages long mother-daughter chats over some hot chai. As I watch...

It feels like a lifetime ago that I was in Malaysia for the first time and spent every spare moment I could wandering New Lane in Penang. For anyone who loves food, it is pure magic—an endless procession of sizzling woks, charcoal grills, aromatic broths, and generations-old recipes served from humble stalls. It remains, in my view, one of the greatest street-food walks anywhere in the world. Among the hundreds of vendors, I found myself returning night after night to the stalls serving...