When I think of Indian snack food, I instantly picture the three-pointed beauty of hot and crispy samosas, a.k.a. The Best Vegetable Samosas. Nothing says fast-casual Indian cooking more than a deep fried, carb-on-carb, potato-stuffed pastry. No two samosas are ever identical in shape and colour — you could say they’re as unique as we …
Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again. How to make Easy Paneer & Vegetable Tikkis …
I was chatting with a friend the other day and he told me he’s trying out the Keto diet. I immediately thought back to my low carb days and about all the bread he wouldn’t be eating. I’m all about enjoying things in moderation. That’s where my trusty air fryer comes in handy. It crisps …
I was introduced to Indo-Chinese food in the late 90s when “fusion cooking” wasn’t a dirty phrase and British curry houses were no longer the only “Indian” option when eating out in the UK. Korma? What was that? Balti, Bhuna and Phall? I’d never heard of them. Growing up in a Gujarati household meant that …
Hot, sour, sweet, salty and spicy are the famous characteristics of perfect Aloo Chaat. As well as having what’s known as “chatpata” flavour, the potatoes must be crispy on the outside and fluffy on the inside. It’s the law. Aloo Chaat is a spud-packed street food dish that’s traditionally served in a bowl and enjoyed …
Hot, sour, sweet and salty; These are the characteristics of the Gujarati dishes I grew up eating. From spongy Khaman Dhokla, to Sev Tameta nu Shaak, chickpea flour plays an integral role in the make up of regional Gujarati food. It’s used for batters and bhajiya (across India), as the basis for Pudla (chickpea flour …
The pregnancy cravings are real, people. Indian savoury snacks are my weakness. They include, but aren’t limited to: Dhokra, samosas, khichi, muthiya, idli, chakri, upma and bhajia. Simple things I’ve never made too often at home, but in the last 5 months I’ve taken the time to satisfy my cravings with the proper home-cooked versions. …
My favourite Sunday afternoon snacks consist of anything that goes with with a cup of masala chai. Whether it’s something deep fried and delicious like samosa or kachori, or a pile of fluffy steamed dhokra, I’m a sucker for savoury snacks. These East African-style Mogo Chips are a childhood favourite. It’s the kind of food …
During my lifetime, I’ve been lucky enough to be extremely close to so many wonderful food cultures. The Gujarati cuisine made by my mother’s hands was the stuff that put the skin on my bones, next were my dad’s favourite East African dishes inspired by his childhood in Mombasa. Later came various recipes from other …
