Do you know what ‘kachumber’ is? It’s a sort of daily salad that accompanies Indian meals. Finely chopped tomatoes, cucumber, onions and dressed with something tangy (usually lemon juice), some chillies and salt and pepper. Simple, uncomplicated, but not something that you can make a meal of. But th
— Jiggs Kalra with his son, Zorawar Kalra. Often given titles such as the ‘Czar of Indian Cooking’, what makes Jiggs Kalra and his achievements so special is that he wrote about dining out when options were limited, it was the ‘70’s after all; and gave us precise measurements when all we had were oral […]
Two posts on the trot with strawberries… don’t worry, I’m still working with other ingredients, I promise! February always does this to me… I just want to eat as many strawberries as I possibly can before the season ends. As I write this, I have a boxful of strawberries in my fridge, not waiting t
I’m a self-confessed strawberry fan, and as much as I like fruits to be seasonal, there’s a secret part of me that wishes for strawberries to stay all year round! But then, look what happened to apples… they’re now available all year rou
Chestnut flour is my latest jam! No, seriously, I’ve been stirring it into most things that I’ve baked lately and I absolutely love its slightly nutty, subtly sweet flavour. And for this latest experiment in my kitchen, I must thank the [Equal Streets](http://timesofindia.indiatimes.com/city/mumbai/
I’ve never been to Turkey, barring a brief stopover at Istanbul airport when I was on my way to Paris last year, but I can’t get enough of this Turkish street food snack called ‘Gozleme’. Think of it as a ‘roomali roti’ wrap that’s
You only need 3 ingredients to make this heavenly Nutella Hot Chocolate. The best part? There’s no cream, just loads of flavour and you can make it with milk of your choice – soy and almond milk work perfectly well in this recipe!
Think of this ‘Egg-in-a-hole’ as the sort of grilled cheese sandwich you can eat for breakfast without feeling guilty! I prefer mine with some mozzarella, but sky is the limit here. My Unlce who first told me about this recipe, also calls it ‘Golfer’s Egg’.
You’ve read far too my of many of my posts to know by now that I’m no keeper of suspense or drama… if I’m excited about something I’ve made, my very first sentence gives away my excitement completely! So when you see a beaming picture of me with a post title about awards, I just can’t wait to tell y
If you follow me on Instagram or Facebook, then you’ve already managed a sneak peek at this picture where I had the chance to meet up with Sarah Todd from the current season of MasterChef Austral