The India I’ve come back to after almost three decades is a very different country. Every day I seem to discover something beautiful being made locally - fresh mozzarella, gorgeous basil, incredible produce, and people who are choosing craftsmanship over convenience. Today’s Caprese is made with

Meet Basar Ji Koki (Onion Koki). It’s crisp on the outside, flaky and tender on the inside, and absolutely packed with the comfort of finely chopped onions, green chillies, and cumin. Unlike thicker flatbreads, the secret to a perfect Koki is rolling it just thin enough and cooking it slowly on

Sindhi Black Pepper Koki (Crispy Flatbread) One of the simplest and most traditional Sindhi breakfasts, Koki is made with just atta (Indian fine whole wheat flour), freshly crushed black pepper, cumin, ghee and water. Crisp on the outside, fragrant from the pepper, and deeply satisfying, it’s pe

Sign up for Dim Sum 101 certificate course now on communetable.thinkific.com (clickable link in bio) Learn how to make Chinese dumplings from scratch, step by step — from dough and fillings to rolling, pleating and cooking them three ways: steamed, boiled and pan-fried. This comprehensive, pr

Simple spinach recipes - part 3 🌿✨ This time: comforting Saag Aloo made with spinach, tomato, garlic, ginger and warming spices. Full recipe below 🌿✨ Join our online cooking classes on https://communetable.thinkific.com (clickable link in profile). Learn at your own pace through detailed pre-r

Simple spinach recipes - part 3 🌿✨ This time: comforting Saag Aloo made with spinach, tomato, garlic, ginger and warming spices. Full recipe below 🌿✨ Join our online cooking classes on https://communetable.thinkific.com (clickable link in profile). Learn at your own pace through detailed pre-r

Simple spinach recipes - part 3 🌿✨This time: comforting Saag Aloo made with spinach, tomato, garlic, ginger and warming spices. Full recipe below👇 Sign up for our online certification courses on world’s leading teaching platform on communetable.thinkific.com (clickable link in our profile) 🌿

Sadaf’s spinach and kidney bean stew is exactly the kind of dish we hope for every time she cooks and for good reason 👀🌿 Soft silky spinach, warm spices, creamy beans and that sizzling garlic oil poured over the top just before serving ✨ Simple food. Big comfort. 🌿 Spiced Spinach with Kidn

Hungry to learn the techniques behind great cooking? ✨Join a certified online course by The Commune Table Singapore and learn at your own pace through comprehensive, pre-recorded lessons designed to help you truly understand the “why” behind cooking. With Mother’s Day around the corner, skip the

Our Chinese Culinary Course, award-winning Kombucha course, Sourdough course, and now Gluten-Free Dumplings are all now online at https://communetable.thinkific.com These comprehensive pre-recorded courses are split into clear, easy-to-follow chapters so you can learn at your own pace. We don’t

The wait is finally over. Sign up today on communetable.thinkific.com (clickable link in profile) This isn’t just a recipe - it’s a step-by-step course where you’ll learn how to make gluten-free dumplings that actually hold, fold and taste right. Inside, you’ll learn: • A reliable gluten-fre

One day, they’ll leave home. And suddenly, the kitchen that was always full… will be quiet. Cooking is more than just a life skill. It’s the last piece of home you can pack into their hands before they go. It teaches them how to care for themselves on the days no one is there. How to slow do

This hummus hits different. Warm. Silky. Spoonable. Not the thick, fridge-cold version most of us know - this is how it’s done in Tarsus. Freshly cooked chickpeas mashed while still warm, loosened with their own cooking liquid, and finished with a hot oil drizzle that brings everything toget

Death by chocolate… and we’re not even exaggerating 🍫 Crisp edges, soft centres, and pools of melted chocolate in every bite. These are rich, indulgent and very hard to stop at one 🙃 The secret? Good chocolate + chilling the dough = thick, fudgy cookies every single time. Death-by-Chocolat

Find our course details here: https://communetable.thinkific.com Chinese cooking isn’t about memorising recipes — it’s about understanding technique. Why does restaurant chicken stay so tender? What actually creates wok hei? How do a few pantry ingredients transform completely different di

Recipe for Rice Flour Bhakri (Gluten-Free Wraps) Makes 12 wraps Ingredients 2 cups water 2 cups finest rice flour (NOT glutinous) ½ teaspoon salt 1 tablespoon ghee or coconut oil (for greasing hands) ⸻ Recipe 1. Pour water into a medium saucepan and bring to a hard boil. Add salt

Here’s some tips for your coffee and milk for latte art ☕️ • Use fresh espresso with good crema • Stick to 1–2 shots max • Don’t over-aerate - no doubling in volume • Aim for slight expansion (20–30%) only • Texture should be silky, like wet paint • Keep milk fully integrated (no foam l

☕ Don’t stir it, shake it! Most iced coffees taste like cold milk with a hint of coffee 😅That’s because they’re just poured… not built properly. A shaker changes everything 👇 💥 What happens when you shake it: – Micro-foam forms (yes, even with cold milk) – Coffee and milk emulsify → smoo

Cardamom in coffee isn’t new - it’s been part of coffee culture for centuries ☕️ From Turkish coffee to Arabic brews, cardamom is often added straight into the grounds, giving the coffee a warm, slightly citrusy aroma that softens the bitterness beautifully. And here’s something most people d