The 2012 World’s of Flavor Conference, Part 1: Inside the CIA

I recently had the pleasure of visiting the picturesque Napa Valley for the CIA’s 15th Annual World’s of Flavor Conference. No, I’m not a spy, and I’m not talking about that CIA, but rather The Culinary Institute of America, one of the country’s most well regarded cooking schools. Each year they assemble top chefs and … Continue reading The 2012 World’s of Flavor Conference, Part 1: Inside the CIA

London’s Best Asian Supermarkets — from The Guardian UK

I don’t usually post articles from other publications on my site, but I consider this a public service announcement for all the home cooks looking for hard-to-find ingredients in London town. When it comes to buying green finger chillies and rice wine, we Londoners have got it made. Flourishing Bangladeshi, Pakistani, Chinese and Gujarati communities … Continue reading London’s Best Asian Supermarkets — from The Guardian UK

Kerala Curry….In A Hurry

  I first met Rollo and Ann Varkey at the Fancy Food Show in DC last summer. Among the glut of corporate exhibitors dominating the vast Walter E. Washington Convention Center floor, they represented  a handful of real “mom & pop” operations, coming all the way from Pittsboro, North Carolina in hopes of getting national … Continue reading Kerala Curry….In A Hurry

Skiz’s Original Spice Blends Featured on Maryland Public Television

I originally started making my own curry powder just for fun. As someone who’s always been interested in spices, it was a way to recreate the flavors I’ve known since childhood when my mother used to make rice and curry. Then I started to get really positive feedback from family, and then friends about my … Continue reading Skiz’s Original Spice Blends Featured on Maryland Public Television

The Rice & Curry Book Tour: Pt. 3, The Bay Area

While California grows much of the produce we consume in the U.S., the Bay Area (i.e. Oakland, San Francisco) in particular is a food mecca. What might be considered trendy elsewhere–terms like, ‘organic,’ ‘sustainable,’ and ‘seasonal’–is really taken to heart here because people take their eating very seriously. Due to a dearth of Sri Lankan … Continue reading The Rice & Curry Book Tour: Pt. 3, The Bay Area

Introducing: Skiz’s RAW Curry Powder for vegetables

I promised all you vegetarians out there that it was coming, and the wait is finally over. Skiz’s Original RAW Sri Lankan Curry Powder for vegetable curries has arrived. Unlike the Roasted mixture which contains 13 different spices, which are individually roasted before grinding, the RAW mixture uses only unroasted coriander, cumin and fennel seeds … Continue reading Introducing: Skiz’s RAW Curry Powder for vegetables