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 […]
Looking back at my time in college, the few years I spent with friends was fondly filled with delicious food memories. From the best south Indian coffee stalls for our early morning brew, to the most delicious vada pav with […]
With the release of Indian Kitchen this month its been so lovely to see everyone cook from it! Curry lovers worldwide from Sydney, Barcelona, Finland, Dubai and of course the UK have got their copies of my book Indian Kitchen. Its a […]
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 […]
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 […]
UK curry lovers can’t seem to get enough of Chicken Tikka Masala; the one thing that gets the appetite going for most Indians undoubtedly has to be ‘Butter Chicken’ or Murgh Makhani. Most Mughlai and Punjabi restaurants will serve you […]
Undoubtedly Tandoori chicken is the king of all tikkas in the tandoor repertoire. Amidst all the street food, kebabs, tikkas, biryanis and grilled meats I’ve scoffed down over the years in India and the UK; this dish is a firm […]
So here’s to my first blog post on my shiny new website! I am hugely proud and gleaming with excitement to see it all finished and looking lovely. Make sure to have a good look around and I do hope you like it.
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.
