OVERNIGHT OATS WITH SESAME BUTTER AND FIGS

  Overnight oats are so versatile. You bung the oats with some milk (any kind is fine and nut milks work really well too) and leave in the refrigerator overnight and voilà, breakfast sorted. I think we have found ourselves bang in the middle of this chia pudding/oat/smoothie bowl revolution and … Read More »

CAULIFLOWER STEAKS WITH RED PEPPER SAUCE

Fancy perking up your weeknight dinner? These cauliflower steaks just might be your answer. Substituting grains and meats for cauliflower seems to be all the rage right now, so I had to try my hand at it. You treat it exactly the way you would a piece of meat—say beef … Read More »

VERMICELLI NOODLE SALAD

Having already shouted from the rooftops that this Thai salad tops my list of favourite things to eat, I think I’ve established that bold, zingy flavours are my thing. This vermicelli noodle version, although called a salad, was dinner last night (I know –  this is the fastest I’ve cooked, … Read More »

BRAISED LEEKS WITH HORSE GRAM

Horse gram. I like them in salads. I usually don’t like bitter things (and hate matcha for this very reason), but horse gram I can get behind. Also a cool thing about horse gram – it retains its shape better than lentils (even after cooking), so you get a … Read More »

MAPLE MUSTARD CHICKEN

Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add … Read More »

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OVEN-DRIED TOMATO AND CORIANDER PESTO

  I always have a jar of pesto sitting in my refrigerator. It’s the perfect condiment to have around and can bring together meals in a snap – I use it in everything from soups, as a pasta sauce, roasting meats and vegetables with, and even stir a dollop … Read More »

CARROT AND GINGER SOUP

How do I put this nicely? Although I have a ton of vegetarian recipes on here – actually coming to think of it, more so than ones that feature meat (how could I have let this happen?) – every time I cook something completely vegetarian I have this gnawing feeling … Read More »

HOMEMADE GRANOLA

I know I’d said in my previous post that this was going to be a recipe for a roasted tomato and coriander pesto. Truth is, I was really happy with the recipe and it was all ready to go up until I realized that I was just not satisfied with … Read More »

ROASTED PUMPKIN AND SAFFRON RISOTTO

It’s been a long time since I’ve made risotto. Actually thanks to my blog archiving it, It’s been exactly 3 years, 4 months and 26 days since I made this risotto. With mushrooms and sun-dried tomatoes and topped with bulgogi, it was undoubtedly wacky but surprisingly delicious. I remember Karthik … Read More »

SAVOURY PINEAPPLE LASSI

I was experimenting with this pineapple lassi a few days ago, not with the ubiquitous sweet version, but a savoury one. The flavours are what you would expect with a typical ‘salt’ lassi: cumin, mint, and salt. The addition of fruit is the wildcard ingredient here. I always add a … Read More »

Latest
  • OVERNIGHT OATS WITH SESAME BUTTER AND FIGS

      Overnight oats are so versatile. You bung the oats with some milk (any kind is fine and nut milks work really well too) and leave in the refrigerator overnight and voilà, breakfast sorted. I think we have found ourselves bang in the middle of this chia pudding/oat/smoothie bowl revolution and … Read More »

  • CAULIFLOWER STEAKS WITH RED PEPPER SAUCE

    Fancy perking up your weeknight dinner? These cauliflower steaks just might be your answer. Substituting grains and meats for cauliflower seems to be all the rage right now, so I had to try my hand at it. You treat it exactly the way you would a piece of meat—say beef … Read More »

  • VERMICELLI NOODLE SALAD

    Having already shouted from the rooftops that this Thai salad tops my list of favourite things to eat, I think I’ve established that bold, zingy flavours are my thing. This vermicelli noodle version, although called a salad, was dinner last night (I know –  this is the fastest I’ve cooked, … Read More »

  • BRAISED LEEKS WITH HORSE GRAM

    Horse gram. I like them in salads. I usually don’t like bitter things (and hate matcha for this very reason), but horse gram I can get behind. Also a cool thing about horse gram – it retains its shape better than lentils (even after cooking), so you get a … Read More »

  • MAPLE MUSTARD CHICKEN

    Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add … Read More »

  • edit-500-1

    OVEN-DRIED TOMATO AND CORIANDER PESTO

      I always have a jar of pesto sitting in my refrigerator. It’s the perfect condiment to have around and can bring together meals in a snap – I use it in everything from soups, as a pasta sauce, roasting meats and vegetables with, and even stir a dollop … Read More »

  • CARROT AND GINGER SOUP

    How do I put this nicely? Although I have a ton of vegetarian recipes on here – actually coming to think of it, more so than ones that feature meat (how could I have let this happen?) – every time I cook something completely vegetarian I have this gnawing feeling … Read More »

  • HOMEMADE GRANOLA

    I know I’d said in my previous post that this was going to be a recipe for a roasted tomato and coriander pesto. Truth is, I was really happy with the recipe and it was all ready to go up until I realized that I was just not satisfied with … Read More »

  • ROASTED PUMPKIN AND SAFFRON RISOTTO

    It’s been a long time since I’ve made risotto. Actually thanks to my blog archiving it, It’s been exactly 3 years, 4 months and 26 days since I made this risotto. With mushrooms and sun-dried tomatoes and topped with bulgogi, it was undoubtedly wacky but surprisingly delicious. I remember Karthik … Read More »

  • SAVOURY PINEAPPLE LASSI

    I was experimenting with this pineapple lassi a few days ago, not with the ubiquitous sweet version, but a savoury one. The flavours are what you would expect with a typical ‘salt’ lassi: cumin, mint, and salt. The addition of fruit is the wildcard ingredient here. I always add a … Read More »

  • CHILLED BEETROOT SOUP

    I never was a big fan of beets. Their infamous reputation for being overcooked and slimy was something that I experienced first-hand in my years at boarding school. It’s funny how something that would require great expertise and dexterity like cakes and breads were churned out effortlessly everyday, while the … Read More »

  • MUSHROOM AND BEAN ENCHILADAS

    Never before have I been excited at the prospect of making a vegetarian version of an enchilada, but the vibrant tangle of peppers lured me in. I had a recipe for inspiration but because I’m just so rubbish at following them I didn’t do exactly what was instructed; I added … Read More »

  • BEEF BIBIMBAP WITH BROWN RICE

    After almost an eight-week hiatus, I’m back! (although admittedly it feels like it’s been way longer than that). December for me was an absolute whirlwind with lots of travelling and my first paid (!!) food styling assignment. It was a fun experience alright, aside from the fact that my hands … Read More »

  • BEEF AND LENTIL MOUSSAKA

        If you’ve never heard of using lentils in a moussaka, don’t worry. Until about two weeks ago, neither had I. An ideal alternative, or in this case an ideal addition to meat, lentils retain their shape upon cooking making them the perfect vehicle to carry the structure of … Read More »

  • FRIED ANCHOVIES WITH CURRY LEAVES

    I understand that anchovies are a controversial choice of fish and a vast majority of people find them polarizing, but cooked properly, their flavour is unrivalled. These spicy fried anchovies are the ultimate side dish in South India (fried in coconut oil in Kerala and either groundnut or other flavourless … Read More »