I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a …
Perfect Gulab Jamun are like the chocolate cake of Desi celebrations. These soft, cakey balls of fried milk and rosewater syrup appear on wedding banquet tables, restaurant menus and in home kitchens for a reason. It’s because almost everybody loves Gulab Jamun. Indeed, when it comes to the world of South Asian desserts, Gulab Jamun …
This recipe for Creamy Vegan Rice Kheer is hands down my favourite way to make the classic Indian rice pudding. The tender grains of rice are fragrant and have all the flavours of sweet Rasmalai milk. In my opinion, those two things combined make for a comforting bowl of kheer. In our home, this is …
There are some dishes in life that have parts are worth fighting over; the crunchy edges of a lasagne, the crispy rice on the bottom of a pot of biryani, the middle pieces of a tray of brownies (better than the corner pieces, IMO) and the crumbly, icing sugar-topped streusel crown of this Vegan Masala …
I have a soft spot for doughnuts. Doesn’t everyone? My allegiance lies with the pillowy, jam-filled variety with a light sugar coating. It has to be caster sugar as opposed to powdery icing sugar and the jam *must* be raspberry. It’s the law. The smell of fresh doughnuts frying is like nothing else. If they …
So I ate a lot over the festive Diwali period. The kitchen was practically overflowing with mithai boxes and tubs of chakri, chevdo and gathiya. It was bloody brilliant but I’m glad to be back to my everyday Gujarati daal, bhaat, shaak and rotli (daal, curry, rice and chapattis). I definitely need a bit of …
My grandfather was a sweet maker. He had big, thick-skinned hands that were made for harvesting sugar canes using a machete and stirring giant pots of bubbling syrup. He never used a sugar thermometer. He could tell it was done just by looking at the consistency of the syrup, perhaps testing it using a little …
Quick & Fluffy Vitumbua are Tanzanian Coconut Doughnuts that will melt in your mouth. They also just so happen to be vegan. As I flick through my little collection of East African cookbooks, I feel the same comfort and joy as I do when I cosy up with my favourite Indian ones. Both are full …
If I was only able to flavour my desserts with three things for the rest of my life, cardamom and saffron would be two of them. The third would be a toss up between vanilla and cinnamon, but thankfully such grand decisions don’t have to be made. I’ve been away for a little while, still …
