Its been snowing heavily over the last few weeks and January for me is all about feeding the soul with comfort food, one that calls for hearty meals that satisfy the senses. I am delving back in gravy dishes, biryanis […]
Travelling across the region of Tamil Nadu early last year has been one of the best experiences. And despite having visited cities in this state a few times over the last few years it gives and insight into the diversity […]
Egg curry has got to be one of the most loved dishes across India and every region uses different spices and techniques to lift the flavour of the humble egg. It’s a staple at my home and definitely a fall […]
There is such a variety of Kormas within regions of India; each using their unique techniques of cooking and ingredients that are synonymous with local communities. One of the most popular dishes from my cook book Indian Kitchen was the […]
A steaming bowlful of tariwala gosht with tandoori roti served on a rickety table at a no frills dhabba (roadside home cooked stalls) near Ambala. It’s the food that brings us here on every visit. The tandoori dishes and dal […]
Its nearly Christmas and whilst I plan what the menu will be for Christmas Day lunch (which is usually a feast!) I also like to have the rest of the week organised with ideas to use up leftovers. Roast goose […]
Could there really be anything better than a bowl of Palak Murgh served with jeera and peas pulao to soak up that rich thick gravy with moist chicken on the bone. Mixing grains of rice with the spiced spinach gravy […]
I have always steered to tea infused with spices. ‘Chai’ or Indian spiced tea is made with a mix of spices to compliment flavours of tea. There are lots of variations and blends you can find for a masala chai […]
There is such a vast difference within in the various states based around the southern region of India. For instance the Malayalam speaking muslim community in Kerala reflects prominently in the cuisine of the north of this region. There are […]
In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavours, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round.
