Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Serve with hot phulka rotli and a simple onion and tomato salad. A glass of salted Chaas (buttermilk drink) if you’re feeling fancy. Why is it that vegetables are …
Served in paper cones with fried green chillies for that ‘bhajia on the beach’ feel I’ve always been a sucker for ordering too many starters in restaurants, especially when it involves Crispy Potato Bhajia (paper-thin potato slices coated in a bespoke spice blend), Hara Bara Kebabs (pea and cauliflower cakes) and Daal Kachori (spiced daal …
Velvety, bitter chocolate cream cheese sits on top of a crisp base of almonds and ground ginger biscuits. Top with nuggets of crunchy almond and fennel seed-studded praline and drizzle with luxurious homemade caramel sauce. Have we died and gone to cheesecake heaven? Maybe. The fact of the matter is, once you’ve tasted chocolate and …
It’s the simple pleasures in life I’ve always appreciated the most; chapattis with mango pickle, paratha dipped in raita and from time to time, maybe peanut butter and banana sandwiches (let’s keep that one between us). From sitting on a Mombasa beach nibbling on maize, smothered with lemon and red chilli powder, to scoffing cassava …
I stuffed myself with Palak Paneer last night. I feel terrible about it and actually had a bit of trouble sleeping. I think it’s time to give that beautiful cheese a break (at least for a little while, anyway). On The Rebound What’s a girl to do when she’s decided to cut the one true …
The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. This usually only ever takes place on weekends or during time-off from the day job, so it’s always a welcome treat. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This …
A love of sweets must run in my blood. Back in Kenya my grandfather worked in a sugar cane factory, boiling up vats of syrup bigger than a fully-grown wildebeest. He even knew syrup temperatures without having to use a sugar thermometer. My grandad’s passion for cooking with sugar led him to become one of …
I fell in love with paratha at the age of four, when I was the proud owner of various miniature kitchen utensils that looked like they’d been manufactured in toy town. I’d use my hot pink chapatti board and rolling pin to make baby paratha, which my mum would cook and my pa would wolf …
There is a word in Indian cooking that used to send a chill down my spine every time it was uttered – biryani. I was never suspicious of the biryani because it’s difficult to cook, but because it’s typically served as a main course. As a little girl, rice had always been a side dish …
