I first fell in love with the spongy, cloud-like morsels that are Taiwanese folded buns when I sampled them from popular London street vendors, Yum Bun (introduced to me by my friend Cheaper by the Oven). After hearing all the Momofuku hype, these little burger-like buns had finally reached the streets of Britain. My first …
When it comes to guilty pleasures, along with paneer, naan is up there on my list. Brushed with the most flavoursome fresh garlic and coriander butter, these are so perfect for pairing with any Indian curry or daal. They’re soft, slightly chewy and a little charred in places – this balance of textures is so …
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 …
The world of Indian breads is vast and varied. From rotli to naan, paratha and poori, they can be toasted, baked or fried. Adding herbs and spices is common and I love experiment with different flavours. My favourite kind of poori has got to be infused with turmeric and red chilli and is also …
The final recipe required to create the most divine Mughlai banquet is this recipe for Peshawari Naan; a soft and fruity coconut-flavoured bread to mop up a variety of sumptuous sauces. Naan is one of India’s most famous breads, and probably the most well-known Indian bread in British restaurants. Whether it’s flavoured with chilli, garlic …
Puris (plural) [also spelt ‘pooris’] are a kind of unleavened Indian flatbread which are hugely popular at weddings. They are typically kept plain or spiced with turmeric and chillies and always, always deep fried. They are beautifully soft, puffy and fluffy and can be eaten with curries, rice, soups, sweet yogurt (shrikhand) and even rolled and …
