Right now butter is scarse, or at least it’s hard to find in Kathmandu. Here’s a recipe that uses oil, and one that uses wholewheat flour in lieu of plain white stuff.
Travelling for different people means different things. Some are high-paced, frenetic, book-at-the-last second lone travelers; others indulge in a sedentary … More
I have a friend who says cauliflower sucks, because it smells like farts. Touché, my friend. In a ‘recent’ trip to … More
“Don’t be angry,” he repeatedly tells me. I think he thought I was upset by his orders. He continually pleads. He walks ahead, stops, waits for me. He tells me again. “No angry. Little things in life, they make big difference.”
Breakfast is the one meal that seems to divide people. It seems these days, increasingly, people just don’t seem to … More
I met Big Moe Cason last week. He was cool. He was big. Not as big as I’d imagined though. … More
Four weeks of steadfast and dedicated plant-eating came to an end today – it wasn’t exactly what I dreamed of. … More
“Fuck!”, my heart hit the floor. I believed I’d failed, just approaching the final week of veganism. I was chatting to a vegan … More
I’m a meat-eating, sausage-making, blood-loving, porcine-fiend. I love the taste of salty, blistered pig skin fresh from the oven; I adore the … More
Unassuming and understated, The Larder deliberately avoids the pomp of many inner-city restaurants. Frills and fuss aren’t needed when everything else is done so perfectly.