If I close my eyes and think back to my earliest Diwali memory, I’m greeted by a seven-year old girl decked out in Radha (of Radha-Krishna fame) fancy dress. Every year, our local Hindu temple would host a Diwali event and for me, this meant dressing up in colourful satin clothes and feasting on more …
Whether you wanted to or not, yesterday, you all probably caught a glimpse of the Royal Wedding and that dress. It was on almost every single Sky channel imaginable and there’s no denying the amazing pageantry that was going on. For me, the real stars were those gorgeous fairytale horses pulling the carriage from Westminster …
Creamy Kesar Shrikhand is one of the most simple Indian desserts. Hung yoghurt whipped with sugar, cardamom and saffron. Serve it chilled as it is, or as part of a celebratory thali. My mother taught me her Creamy Kesar Shrikhand recipe when I was 11 years old and I make it in the same way …
The past few days have been spent planning an elaborate baking mission composed of sweet treats to make your heart cry out for a detox – though I’m not yet ready for said detox. In honour of all things royal wedding, I’m creating a banquet fit for kings and queens. Our party spread will be …
I’m sorry for the long and pretentious title this week – well sort of. Usually, I like to keep recipe titles as short as possible for the sake of clarity and focus (and because I’m easily confused). Although, I think a pompous sounding title is quite fitting when describing a pompous looking lamington. Let me …
I’m snowed in. There’s a party to get to and I’m snowed in. Thankfully the International Incident Colours Party hosted by Penny a.k.a Jeroxie is a kind of party immune to catastrophic weather. The final month of 2010 should be filled with bright colours and big smiles – my recipe for Orange and Cardamom Scented …
Fresh baklava has to be one of the most famous sweets across the globe. Throughout the Middle East and across Mediterranean lands it is king. Boy, do those people have good taste. Nutty, chewy and ultimately calorific, baklava sticks to your teeth and your thighs. My philosophy is to enjoy devilishly sweet treats in moderation …
I’m in the mood for something sweet. Not sickly sweet, but slightly sweet, nutty and deliciously crunchy. The kind of sweet that has a delicate spice and fruitiness, so much so that when you take a bite it sings through your veins. Kataifi (also known as konafi, kanafeh, kunafah and a whole range of …
They’re perfect if you’re a chomper, a dunker, or a nibbler. These biscuits were requested by a reader via my Facebook page a long time ago. Wicked me, I’ve only had time to make them now. Nankhatai are a type of Indian tea biscuit. They are most likely to be flavoured with some of the usual …
