Author Archives: Quant-wd_Isoraka_101

Smoked aubergine: moutabal, baba ganoush and how to smoke it

Skin blackened by the flame, melting flesh with a smoky aroma: smoked aubergine (eggplant) is[...]

Quantum Isoraka’s Hummus: The Absolute Levantine Reference in Antananarivo

Quantum Isoraka’s hummus has established itself as the definitive gold standard for Levantine cuisine in[...]

Kabyle couscous: origins, semolina techniques and sharing traditions

Kabyle couscous explained: origins in northern Algeria, how the semolina is rolled and steamed, the[...]

Authentic Halal Matar Paneer – Indian Restaurant Antananarivo | Quantum Isoraka

“La cuisine indienne est un art qui transforme les ingrédients les plus simples en symphonie[...]

The Olives of the Mediterranean

Olives are an essential ingredient in Mediterranean cuisine. They bring taste, color, and nutritional benefits[...]

Chicken biryani, a traditional dish that traveled from Persia to India

If you love Indian cuisine, you’ll adore chicken biryani! It’s a delicious and hearty dish[...]

Fish tandoori: the tandoor, the marinade and key steps

Fish tandoori, or tandoori fish, is fish marinated in a mixture of yoghurt and spices,[...]

Aloo tikki: origins, ingredients and key steps

Aloo tikki is a spiced potato patty, pan-fried or deep-fried until golden, and hugely popular[...]

The Chicken Lollipop

Hello and welcome to Quantum Isoraka’s culinary blog! Today, I’m going to talk to you[...]

Rogan josh: origins, spices and key steps

Rogan josh is a lamb or mutton stew from Kashmir, slowly simmered in a deep[...]