Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red curry coloured by Kashmiri chilies, for this version arbol chilies are used as they’re easier to find in Alberta. “To adjust this to the North American palate there’s a bit more yogurt and cream to balance out the flavours,” he adds. And the prawns will cook quicker than traditional lamb or pork. Vikas adds that Indian cooking is pretty forgi

Not a country that you traditionally associate with curry? Curry was imported into Japan by the British during the Meiji era which is why...

Read more about Chef Lancelot Monteiro here.

Curry. This word’s existed since newcomers hit the shores of India in the 1500s. First, the Dutch called the locals’ spicy gravies karee....

The unfortunate eggplant has been fighting off a bad reputation for centuries. Some folks thought it would give them leprosy, cancer,...

These two recipes were featured in the December 2016 issue of Culinaire Magazine courtesy Dan Clapson. Every holiday party has to start...

This recipe first appeared in Soup Kitchen in the January / February 2016 issue of Culinaire Magazine courtesy Dan Clapson.