
A blog about Indian and International cuisine, with simple steps and catchy pictures.

No matter how extraordinary pickle soup sounds to you, you absolutely have to try it! The sourness from pickles and tender texture of barley in a broth are a perfect combination.

Not everybody like pureed soup, but most of us love a smooth velvety texture of the soup base, especially if it's done with fresh veggies.

Substituting easy to cook barley takes all the hard work out of risotto without the loss of the creamy, al dente textures and flavors.

A blog about Indian and International cuisine, with simple steps and catchy pictures.

Serves 4 4 medium carrots peeled and cut into 1/2-inch rounds 3 tablespoons olive oil, divided 1 cup uncooked pearl barley 1/4 cup lemon jui.

In Estonia we have blood-sausage tradition (a mixture of blood, barley and herbs in animal intestine baked in oven).