A green leafy vegetable, read fenugreek or methi, incorporated into a regular pulao recipe offers a whole new flavour and texture. You can spice it up with cardamom and peppercorn to suit the monsoon-ready weather. Check out this recipe.
There is an art to getting the foamy crema, or kaimaki, on top just right when you brew coffee in a briki (a Greek coffee pot that is like a small saucepan). If you perfect this recipe, then you’re deemed to be marriageable!