cook in a curry

Indian Kitchen – My Debut Cookbook with Hodder & Stoughton

15 April 2014
Goan Chicken Cafreal (3)
I am so very delighted to announce my debut cookbook ‘Indian Kitchen’ will be published by the fantastic team at Hodder & Stoughton in Spring 2015. If there is one way to sum up how I feel about writing my cookbook it’s elated! Seeing my family recipes and notes which have been part of my household […]... more
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Kanda Papeta per Eda – Parsi fried eggs with spicy onions, cumin & chillies

20 March 2014
Kanda Papeta per eda
So little is known about eggs in the Indian cooking repertoire. Be it in curries, stuffed in bread, cooked in pickles or a plate of spicy scrambled eggs. Indians have a way to perk up the humble eggs to no end. My mother would make this for us on a Sunday morning usually. One of the simplest […]... more
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How to make Paneer – Homemade Indian Cottage Cheese

20 February 2014
How to make Paneer
I’m all for shortcuts when time is of the essence! Tinned tomatoes, tinned chick peas and also freezing ground pastes to quicken my meals and use shortcuts which would still give me the traditional flavour I crave in Indian meals. Although when you look at making something homemade with just TWO ingredients (Yes TWO!) and tastes […]... more
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Marathi Kolambi Bhaat – Prawns cooked in spices and basmati rice

6 February 2014
Kolambi Bhaat
A rice preparation from the west of India, ‘Kolambi Bhaat’ is similar to pulao where the spices are mixed with prawns and the rice is added at a later stage. Rice within the maharashtrian communities is known as ‘bhaat’ or even ‘tandul’ meaning grain of rice. There is such massive variety of rice dishes across […]... more
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Parsi Dahi nu Gosht – Lamb curry cooked in chillies, green coriander & yoghurt

8 January 2014
Parsi Dahi nu Gosht
For the last few weeks I have been away in India which has been a constant reminder of how much I yearn for fantastic cultural food and also the authenticity of it all. It’s one of the main things that got me into cooking years back and something that keeps me excited, curious and with […]... more
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Kashmiri Paneer Masala – Paneer cooked in a fennel and ginger spiced tomato curry

13 November 2013
Kashmiri Paneer Masala
I have eaten this dish so many times at restaurants in India and always yearn to recreate a similar taste. Saying that there are very few places in India that give you the truly authentic taste of what Kashmiri food is all about. There are festivals hosted by restaurants to celebrate the cuisine including some […]... more
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Shahi Tukra – Indian bread pudding with saffron syrup, cardamom and almonds

3 November 2013
Diwali Shahi Tukda
Diwali celebrations are all about indulgence and opulence. Nothing makes it even more special than sharing it with loved ones. I love entertaining during this festive season and cooking an array of Indian dishes is the ultimate way celebrating with those around. I’ll be cooking Mutton curry, Pulao, boondi raita, Chole Bhatura and also Shrikhand for […]... more
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Spiced Hot Chocolate with ground cardamom and ginger syrup

1 October 2013
Cardamom hot chocolate with ginger syrup
Cardamom has got to be the one spice I always stock in my spice cupboard. Used whole, coarsely crushed in curries or finely ground powder in desserts and drinks. It’s the most versatile spice which Indians use in savoury as well as sweet dishes. The best way to bring out the flavour is to crush […]... more
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Goan Khatkhate – Spiced Vegetable curry with lentils, coconut and kokum

20 August 2013
Goan Khatkhate (2)
When people think of Goan food the first thing that comes to mind is a fish or prawn curry; given the abundance of fresh seafood in the region. In fact the city is thriving with some amazing vegetarian dishes with unique ingredients and flavours. With regional blurred boundaries on Indian cooking and commonly used spices across […]... more
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Rose, Cardamom and Pistachio flavoured Ice cream

3 August 2013
Pistachio, rose & cardamom ice cream
Rose is such a commonly used ingredient in Indian cooking. Rose water, dried petals and even powders all part of Indian sweet as well as savoury dishes. They lend a floral essences and a fresh flavour. From rice puddings, biryanis, curries and kebabs, rose water makes a surprising addition. Also used sparingly in Indian spice […]... more
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Unni Appam (3)