Salamalek Tojikiston (Hello Tajikistan)!

Largely unexplored today, Tajikistan is part of the Silk Road. A country with endless dramatic landscapes and rivers drizzling down from the melting glaciers of the Pamir mountains.

Tajikistan is closely bordered by Afghanistan, separated only by a river, most of the way along the Pamir Highway to the narrow Wakhan Corridor also know as the Roof of the World.

People travel to “The land of the Tajiks” for the gorgeous landscapes and abundance of open spaces and greenery: some travel by bike, others are there for trekking and climbing. However, the heart and soul of this country consists of its people and their hospitality.

There are many preconceived notions about countries ending with ‘…stan’, especially one that borders so closely with Afghanistan. Not to mention a country with a muslim population. Gasp!

What we found were people with an incredible heart and tolerance. Women dressed in traditional and modern fashion living together in close knit communities. People going out of their way to understand and help us – even though we don’t speak Tajik or Russian. And people who like to dance – so much!

During this trip, we also saw glimpses of beautiful Afghanistan across the river, a place stuck in time with traditional huts and nearly no electricity or modern infrastructures. We bathed in hot springs, ate countless apricots, drank too much chai, rode yaks, danced to Tajik music, and we came back with incredible memories, legendary stories and a flower Rubob (local guitar).

We hope you enjoy this video as much as we liked making it.

Rahmat Tojikiston (Thank you Tajikistan)!


Mauritian Easy Samoussas

Presenting another dish of the Sundaram Spices series: my version of the Mauritian samoussas.

This is an extremely easy recipe to prepare, especially if you buy ready-made wrappers.  This is what you will need for the filling:

Spring roll pastry sheets, tuna, onion, garlic & ginger paste and cumin. Missing here is some dried thyme that I added when mixing as well as salt & pepper.

You can use some Garam Masala to flavor your filling or only some cumin if, like me, you didn’t have any at hand.

Don’t forget to keep the pastry sheets under a towel so that they don’t dry out. You can humidify the towel a bit if you want, I didn’t find that necessary.


Once the filling is cooked, you can prepare the flour paste/glue and then you are ready to go.

Start by cutting the pastry sheet into 3 strips. It’s ok if you are like me and you can’t cut horizontally for the life of you 😉


Keep the rest of the strips under the towel so they don’t dry out.


Start by folding the left corner on to the right.


Do the same on the other side: fold the right corner upwards on the left.


A small pocket will be created. Insert a tsp of the filling in there.


Push the filling well into the triangle pocket. Make sure not to overfill the pocket to the rim.


Now fold the filled pocket upwards on to the right. It should look like such below.


Brush with some flour paste/glue.


Fold upwards on to the left.


Fold on to the remaining corner to close and voila, you made your first samoussa.


This technique requires a bit of practice but once you get started, you’ll be good to go in no time.

There are many techniques on folding samoussas. This is how I have been doing it but there are several videos on youtube on how to fold them differently if you would like to try.

These samoussas can be prepared in advance and stored by layering them with baking sheets and freezing them. Take them out of the freezer a few hours before you need to serve them, let them defrost for about half an hour then fry them in hot oil.


Samoussas are great appetizers for events. You can change the filling by making it vegetarian (cheddar/mozzarella diced cheese, corn, chopped shallots) or with meat. I usually prepare them an hour in advance then pop them in an oven (about 60 degrees celsius) so that it remains warm until it’s ready to be served.




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Ti Carri (Gizzard Curry)

In the coming posts, I will be presenting a series of recipes using Sundaram Spices spice blends. Let me present to you the 2nd dish of the series: the traditional Mauritian Ti Carri, or liver and gizzard curry.

Ti-Carri is a highly spiced dish and finds its origins in South India. Influenced by the mosaic Mauritian culture, it has evolved into the preparation of chicken or lamb liver & gizzard.

The Sundaram Spices Ti-Carri  is the traditional spice blend for preparing this dish.


What you will need:

The gizzard and liver has been lightly marinated with crushed ginger & garlic and salt.

I have added 2 hard boiled eggs so as to give it a better depth and rich flavor.

Even if you are not a big “insides” eater, this dish is worth the exception. It is soooooo flavorful and tastes absolutely delicious.


Though Ti Carri is traditionally part of the main course at Tamil wedding dinners in Mauritius, it can be served as an excellent stand-alone entrée in a buffet. Or a simple dinner paired with some baguette and a light green salad. However you decide to savor this humble dish, I hope you find it as comforting and delicious as I do.



PS. Many of you are asking me where you can purchase Sundaram Spices? If you are in Mauritius, you can get it at any of these locations here. If you are outside of Mauritius, you can purchase some of the blends on Christie’s shop or on the Sundaram Spices website soon (in progress).

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