Destination: Hong Kong – Around the World with Manu, Episode 4

Destination: Hong Kong – Around the World with Manu, Episode 4

A short 4 hour flight from Kolkata, India and I’m in Hong Kong. I loved India but I’m refreshed by the change of pace and ready to get my hands dirty in a new country! This first night I’m staying

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Vada Pav – Indian Potato Burgers

Vada Pav – Indian Potato Burgers In episode 3 of “Around the World with Manu” I made Vada Pav, also called Wanapow, to sell on the train from Mumbai to Kolkata. An Indian version of a burger, the fragrant potato

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Idli with Coconut Dhal & Spicy Tomato Chutney

Idli with Coconut Dhal & Spicy Tomato Chutney In episode 3 of “Around the World with Manu” I visited the home of a beautiful family who offered to teach me how to make idli — one of the most famous

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Destination: India – Around the World with Manu, Episode 3

I begin my exploration of India in Mumbai. It’s a city of almost 15 million people, the home of the Bollywood film industry and the country’s foodie capital. I’m ready to get started but, as I’ve never cooked Indian food

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More Please! Book Tour Dates

Many of you have asked if I’m doing a book signing tour for my new book, More Please!. The answer is yes, of course! The confirmed dates are below, however there may be slight changes in times so please check

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Roasted Pigeon with Celeriac Puree & Truffle Cabbage

Roasted Pigeon (Squab) with Celeriac Puree & Truffle Cabbage In episode 2 of “Around the World with Manu” I cooked a VIP lunch at At.mosphere restaurant in the Burj Khalifa. The main, a roast pigeon breast (also known as squab)

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Chilled Pea Soup with Crab Salad & Black Olive Oil

Chilled Pea Soup with Crab Salad & Black Olive Oil In episode 2 of “Around the World with Manu” I cooked a VIP lunch at At.mosphere restaurant in the Burj Khalifa. This exquisite chilled pea soup, a recipe from my

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Knafeh

Knafeh In episode 2 of “Around the World with Manu” I jumped into the kitchen with the knafeh master at one of Dubai’s premiere pastry shops, Qwader al Nabulsi. Their version of knafeh was made with fine strands of kataifi,

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