Mulgaro Supper Club

“But when can we actually taste your  food?” was a line that kept proliferating in our inboxes as well as when we met other foodies. Indeed it is our delight to cook for others, any chance we have to do this, we’ll be sprinting to the kitchen. After years of admiring work from other chefs…

Bloody Mary with Bangkok Glutton

Chawadee is the authentic voice behind the award winning food blog Bangkok Glutton – a site dedicated to the city’s most prominent food stalls. Its comprehensive, in-depth content provides us with an insightful view into the ways these stalls operate, how they have changed over the years, and of course Chawadee’s overall verdict on their…

Couscous Salad

It has been a good while since I last cooked with couscous. Lazy? Reading? Running off to a new country? Having cocktails instead? Yes all of the above, but also because there wasn’t an occasion that felt natural to cook with this ingredient, and I certainly didn’t want to boil the couscous just for the…

Thai Iced Tea with Maurício Santi

It isn’t often that one makes the effort to vary their comfortable culinary habits and dive into another realm of cuisine, culture and language. However, this is exactly the path taken by chef Mauricio Abdalla Thomaz (Santi) – a Brazilian who became a Thai chef. Here he elaborates on what is required to take such…

Mulgaro Tastes: Tiny Leaf at Mercato Metropolitano

Sunday of a sunny crisp afternoon around 1pm was the ideal time to take a stroll at Elephant & Castle’s Mercato Metropolitano. This is a space full of food stalls, drinks and open space where one can find themself drenched in a hub of authentic culinary. The place itself is inviting-open to more surprises as…

Vietnamese Pho

Summer of 2014-the first step into the beautiful land of Hanoi, Vietnam. This majestic city has so much to offer; from unravelling motorbikes allover town, squatting-down eggy coffee shops, smily locals passing by, to the canvas of warm french-inspired architecture. Hanoi, of all other cities in Southeast Asia, contains a calming, yet exciting welcoming aura,…

Khmer Curry

This time last year I was on a trail around South East Asia. The final leg of the journey was Cambodia and it was here where I came face to face with an awe-inspiring dish-Khmer Curry. Indeed it is a touristic dish and can be found promoted in chalk-writing in every street restaurant you stroll…

Gin & Tonic With Nitisha – Uncovering Indian Cuisine

All about Nitisha – British Indian chef tells us her incredible journey from university foodie to cookbook author. She hasn’t followed the usual routes of Indian cooking, she has a concept – My Modern Indian Cuisine, and indeed we are all intrigued by the kind of flavours she develops. The cross-culture of her upbringing sparked…

Herbal Carrot Salad (Yum Samun Phrai)

Yum Samun Prai is a so-called herb salad because it is one of the only few that incorporates lemongrass and kaffir lime leaves in its core. It is not dissimilar to a Tom Yum Soup but in salad form, without any sharp flavours; instead, mellow and focused on the carrot’s natural sweetness. This salad illustrates…

Spicy Stir-Fried Cod With Chilli Basil

Basil is a fragrant power plant that seems to be the main engine of a tasteful dish. In Thai cuisine, we see its value in Gra Prow (chilli-basil stir-fry) especially – their notes are even more emphasised when combined with chillies. Their uplifting capacity doesn’t end there however, they are also the prime ingredients in…