COCONUT THAI CURRY FRIED RICE

When you look up ‘Thai curry fried rice’ online, the only method you’ll find follows this basic outline: cook the curry paste in the wok with the veg and meat, add cooked rice and toss it all up. Basically a regular fried rice but with Thai curry paste stirred into … Read More »

CHICKEN AND BROCCOLI STIR-FRY

I should probably preface this recipe by saying that I’ve used chilli oil in this dish and I’m afraid it might be an integral component here. Since there are so few ingredients that go into it—oyster sauce, ginger, garlic, soy and chilli oil—I’m not sure it’ll … Read More »

CHILLI OIL

Chilli oil. Third batch in less than a month questions why I don’t have this up here yet. I’ve been meaning to make my own chilli oil for so long now, that when my friend posted her recipe a few weeks ago I took it as a sign and went … Read More »

OVEN-BAKED GOBI MANCHURIAN

My only real grief with gobi manchurian is that it’s fried. Not that I won’t eat it, it’s quite the opposite actually—I love it so much that I’ll eat it, and I’ll want to eat it every time I think about it. Oven-baking makes these a healthier option not to … Read More »

BEETROOT RAITHA WITH COCONUT

When I was photographing this raitha earlier today, my husband came into the room and said “I can’t believe you don’t have this one up yet.” I make this so often during the week, sometimes as a side that we eat alongside rice, and sometimes—I’m a weirdo if you didn’t … Read More »

SPINACH, PANEER & TOMATO PASTA BAKE

I called this an improv pasta bake when I posted it on Instagram a few days ago. That’s because I usually use this combination of sauces—the spinach and paneer sauce, and the tomato sauce—together but in different ways. I’ll explain that confusing statement: for example, I make these stuffed banana … Read More »

OVEN-ROASTED ELEPHANT FOOT YAM

I have recipes on here for oven-roasted sweet potato, taro, and now elephant foot yam. (Slowing inching closer to exhausting all the tuber options available to me.) Potatoes of course do very well in the oven: wedges, fries, baked potatoes, cubed and roasted, whole-roasted baby spuds – your … Read More »

SICHUAN-STYLE NOODLES

By a show of hands, how many of you have looked up a recipe online that ‘serves 4’ (most recipes are written to scale to 4), cooked it, and then realized that there is nowhere close to enough food to feed the 4 people sitting at your table? I’ve been … Read More »

KADHI WITH ‘UNCONSTRUCTED’ PAKORAS

Any recipe that has the word ‘deconstructed’ in it conjures up images of broken tart shells and food that has been meticulously and painstakingly cooked and then taken apart, or that’s been cooked as separate elements and then put together. I get it, and I’ve even tasted some dishes made … Read More »

KHICHDI WITH GREENS

This recipe for khichdi is by no means unconventional, but I took the liberty to change things up a bit using what I found at the local market and what I had on hand. The most obvious one being the addition of greens (and local greens at that). I basically … Read More »

Latest
  • SHAKSHUKA WITH ROASTED BANANA PEPPERS

       Back in Uni, eggs for dinner was a standard end-of-the-month staple (as was cereal, but let’s not go there.) Hard-boiled and tossed with dried oregano, salt, and pepper, and piled high on what Nigella calls ‘plastic’ bread – the cheapest kind you can find. Needless to say, I can never … Read More »

  • PRAWN & MANGO GINGER FRITTERS

      I’ve been really looking forward to sharing this recipe with you. It featured in the Diwali edition of Better Homes and Gardens, India last month along with some really innovative dishes from other bloggers. If you haven’t bought a copy yet, the last I checked, it’s still out on stands!… Read More »

  • 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 »

  • 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 »