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Bite-sized if not biting commentary. In this issue: a collection of eats, stays and sips across Singapore, an absolute jewel in Asia.

ALT: a cartoon character from spongebob squarepants is smiling for the camera

Ascending God's Rooftop is a multi-part series about my recent travels to India, particularly Himachal Pradesh. This time I talk about Kasauli and observations about village life.

Bringing in some structure. Are Saudi and Michelin perfect for each other? Instagram Channels. A bumper week for Eats, Writes & Substack Reads. So sit back & enjoy a little Something for the Weekend.

Getting passed the mediocre labels that set the wrong impression and re-discovering this grape, together with seven Moscato d'Asti labels that I HIGHLY recommend.

A photo diary of Rising India’s latest incarnation: an evolution towards Indian cuisine’s future.

Knead it, crave it, bite it #bread #sourdough #burrata36-hour fermented sourdough, made from scratch and served hot from the oven. Paired with creamy avocado dip, crisp radish slices, homemade basil pesto, juicy burrata, fresh tomatoes, and a drizzle of balsamic. Snack time never looked this good RecipeSourdough BreadIngredients:- 1000g Euro Type 55 Strong Bread Flour - 760g Water (700g + 60g) - 270g Levain (your own sourdough starter) - 20g Sea Salt Mix flour and 700g water until combined, then rest for an hour. Add 60g water, starter, and mix. Add salt and knead until smooth. Stretch and fold every hour for 3 hours. Rest for 2 hours, shape into bread basket make sure to flour heavily, and refrigerate overnight. The next day, proof at room temperature for 2 hours before baking. Make sure to start this dough in the morning, so it’s ready for the next day,Can ask a local bakery or a dear friend for their sourdough starter.Guacamole- 12 ripe avocados (≈ 1.8-2kg) - 1 cup red onion, finely chopped (≈ 160g) - 2 cups tomatoes, diced (Roma or cherry, ≈ 300g) - 1 cup fresh cilantro, chopped (≈ 60g) - 4-8 tablespoons lime juice (about 4 limes, ≈ 60-120g) - 4 jalapeños, seeded and finely chopped (optional, ≈ 60g) - Salt and pepper to taste Mash avocados. Add onion, tomatoes, cilantro, lime juice, and jalapeños if using. Mix, season with salt and pepper, and adjust lime juice as needed. Serve immediately. Basil Pesto- 260g toasted pine nuts - 120g fresh lemon juice - 4 small garlic cloves (12g) - 6g sea salt - Freshly ground black pepper - 200g basil leaves - 240g extra-virgin olive oil - 100g Parmesan cheese (optional) Instructions:Blend pine nuts, lemon juice, garlic, salt, and pepper. Add basil and pulse. Slowly drizzle in olive oil until smooth. Add Parmesan if using and blend briefly. Adjust consistency with more olive oil. Use immediately or store in the fridge. #sourdoughbread #homemadebread #fermentedfoods #yummyView all 2,645 comments

Market Island openings. The Italian Project *deep sigh*. UAE levels up with Michelin Key properties. This Week’s Eats, Writes and Reads. So sit back & enjoy a little Something for the Weekend.