Archives par auteur ZIDANE

Restaurant méditerranéen à Antananarivo : la carte du Quantum Isoraka

Couscous, tajines, mezzés et entrées méditerranéennes : les plats méditerranéens de la carte du Quantum[...]

Falafels: origins, variations and key steps

Falafels are balls of pulses blended with herbs and spices, then fried until crisp. Chickpeas,[...]

Mediterranean Cuisine in Antananarivo

A culinary journey between Madagascar and the northern Mediterranean By Chef Dimitri S. | Expert[...]

Moussaka: origins, layers and variations of the aubergine bake

Melting aubergines, minced meat simmered with tomato and a béchamel browned in the oven: Greek[...]

Panipuri: the Indian street snack eaten in one bite

A small crispy sphere, a spiced filling, water flavoured with mint and tamarind, all swallowed[...]

Aalu paneer: potatoes and paneer, Indian style

Tender potatoes, cubes of fresh cheese and a spiced tomato sauce: aalu paneer, also spelled[...]

Halal cuisine

Halal cuisine is an important aspect of Islamic culture. The term « halal » means « permissible » in[...]

Turmeric: origins, uses in cooking and tips

Turmeric gives many Indian dishes their golden colour. This spice, with its earthy, slightly bitter[...]

You are the king at Quantum Isoraka: flavours from North Africa, the Mediterranean and India

At Quantum Isoraka, you are the king. This promise comes to life at the table:[...]

Mediterranean cuisine: flavours of the South and the North

Mediterranean cuisine brings together the culinary traditions of the countries bordering the Mediterranean Sea: vegetables,[...]