SPICY HARISSA AND ROASTED VEGETABLE SOUP

  Soups are a great way of getting your veggies in. But you knew that already. But some soups, especially like this one here, can really pack it away. I make this at least once a week—albeit with different variations of vegetables and spices— bung them all on … Read More »

SOBA NOODLES + GRILLED PRAWNS + PEANUT BUTTER DRESSING

  I didn’t know what to call this recipe (as you may have noticed). I’ve seen it been called a salad before, but it somehow gives the impression that it is to be eaten alongside something else, a side dish. On the other hand, a noodle dish is almost always in … Read More »

HUNG YOGURT WITH ROASTED PLUMS & COCONUT

  Every time I have some extra yogurt that needs using up, hung yogurt is my go-to option. I know it’s something that takes a good few hours of ‘hanging’ time for most of the whey to seep out from it, but it’s a simple enough task to do before bedtime … Read More »

KERALAN BEEF FRY

Completely unrelated to what this post is about but I just have to ask: have you guys heard of aquafaba? It’s the water that beans and legumes like chickpeas have been soaked and/or cooked in (what we end up throwing out), that, did you know, has the miraculous ability to … Read More »

LAMB RAGOUT WITH CAULIFLOWER MASH

My favourite meat of all time is lamb. Having said that, it’s come as a bit of a surprise to me that this is my first lamb dish on here. WHAT. I don’t know how that happened. I made this ragout for Father’s Day a few days ago and had … Read More »

DRIED FRUIT AND SEED BARS

  You know by the look of these bars that they are going to be good for you. There’s Medjool dates for sweetness (have you tried these? There are SO good. And sweeeet), freshly ground cinnamon for warmth, squidgy berries, and lots of seeds for my favourite part – the … Read More »

LYCHEE, THAI BASIL & GINGER MOJITO

      I was looking for cocktail recipes when I came across something. You know blue curaçao, that lurid blue syrup that bartenders add to drinks? Blue Lagoon, anyone? Turns out, ironically, that it is in fact a kind of orange liqueur from the island country of Curaçao … Read More »

TURKISH STUFFED AUBERGINES (IMAM BAYILDI)

   Imam bayildi—literally translated to ‘imam fainted’—is a prominent dish from the Ottoman cuisine. Halved aubergines are roasted and their soft flesh scooped out and mixed with onions, garlic, tomatoes and a heady mix of spices before being stuffed back into their skins and baked. With plenty of olive oil. The … Read More »

ROSE SODA

     Have you tried making flower syrups? Context: My friend and I volunteered at the Auroville café for a few weeks in 2015. Aside from their freshly baked goods and wholesome meals made with the freshest produce, they served fruit and flower syrups (mixed with water/soda water) : hibiscus, kumquat, lemon, … Read More »

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 »

Latest
  • 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 »

  • WATERMELON LEMONADE

    Watermelon is one of my favourite fruits to eat during the sweltering summer months (which is almost all year round in Chennai). I love them diced into a salad with olives and feta, and I love them sliced into wedges and sprinkled with a pinch of chilli powder and salt. … Read More »

  • MAPLE GRILLED NECTARINES & ALMOND-OAT CRUMB

    The stone fruit season might be long gone, but the last of these exotic (for Chennai at least!) nectarines still linger in the markets, so I’ve been making the most of them while I can. Although Chennai is not the first place you’d think of for stone fruits, I’ve been … Read More »

  • MELON JAM WITH STAR ANISE

    Who makes their own jam, right? That was exactly my line of thought when I set about making a batch, and only because I had a huge haul of plums languishing in the fridge begging to be used up. Now I’m hooked. Not only is it easy as pie … Read More »

  • ROASTED PUMPKIN AND HARISSA HUMMUS

    The real beauty of hummus as far as I’m concerned (apart from its taste of course), is that it’s just so quick to throw together. Even if you’re going the no-tahini-from-a-jar route. A can of chickpeas, some sesame seeds, garlic, olive oil, and lemon juice. Blend. Eat. Lick. Do … Read More »

  • A SLIGHTLY UNORTHODOX MASALA CHAI

    My first instinct is always to reduce rather than to add. Masala chai as we know it has a whole array of spices – whole and ground – that makes up its base. My version here, has just three (two actually, since the third is fresh mint leaves). As with … Read More »

  • LABNEH WITH SUMAC, CHILLI, AND MINT

      Labneh is the easiest cheese you’ll ever make. Although called cheese, this Middle Eastern staple occupies the space somewhere between yogurt and cheese in the dairy spectrum. It is made very simply by straining yogurt in muslin overnight until all the whey water seeps out resulting in the most … Read More »