WHIPPED FETA WITH ZA’ATAR ROASTED TOMATOES

Whipped cheeses seem to be all the rage these days – feta, goat’s cheese, you name it and someone’s whippin’ it. I did a whipped paneer version not so long ago that turned out great, so feta seemed the obvious next choice. I love its saline hit especially paired with sweet and tangy elements. We… Read more »

EGGS WITH MUSHROOMS & SPINACH + QUICK CHILLI BUTTER

It’s been a hot minute since I posted a recipe on here that doesn’t include mushrooms, spinach and eggs. Clearly breaking my own rules so I’m here to promptly correct that. Baking eggs this way somehow seems to transcend the whole ‘eggs are breakfast’ mindset. Or so I’ve gathered from conversations. (We eat salads for… Read more »

SUN-DRIED TOMATO & FRESH PANEER PASTA

I’ve noticed in conversation that when I say “I made ricotta”, people think it’s a lot more complicated than making paneer. Here’s the deal. Paneer is made by boiling milk and breaking it with some kind of acid (yogurt/lemon juice/vinegar). The resulting curds are then drained and what you’re left with is paneer. Ricotta is… Read more »

CHICKEN TZATZIKI SALAD

The goal is to always keep things–in order of preference and priority–delicious, speedy and nutritious. This means adding protein and vegetables into the mix, while also making sure it comes together really quickly and easily. I’m talking no more than 45 mins tops in total, with no more than 15 mins of my involvement. This… Read more »

SPICED LAMB WITH ROASTED PUMPKIN MASH

There are dishes that look easy and effortless to make, and then there are those that look like you need a quarter of a day and a culinary degree to whip up. But looks can be deceptive. Some dishes look simple to make, but the prep can seem endless because of the amount of hands-on… Read more »

MUSHROOM MISO SOUP

I can’t stop buying mushrooms. No seriously, it’s a bit of a problem. I’ll have two punnets in the fridge, go shopping with a clear meal plan and a concise list, and end up driving back with two more punnets stashed in the bag. 800 grams to use up in 3 days before they go… Read more »

LIGHTER ETON MESS

Eton mess – the quintessential summer dessert. (Not in Chennai though; strawberries usually make an appearance here in Jan.) Either way, it’s almost the end of season now and I wanted to quickly pop by and show you this easy way to gorge on them whilst they’re still around. Having said that, I’ve preemptively devised… Read more »

OVEN-ROASTED PATATAS BRAVAS

Patatas bravas or ‘spicy potatoes’ is a dish native to Spain, and served typically as a part of tapas: small plates of shared food. Like most tapas dishes go, they’re pretty straight-forward and simple to make but without compromising on flavour. Full disclosure: I’ve never been to Spain. Everything I know about their food only… Read more »

CAPONATA & GARLIC BREAD CASSEROLE

Given that a major chunk of my life’s mission is to French toast and ‘casserole’ everything, I’m making a case for this caponata version today. Both French toasts and casseroles are ideal candidates to use up leftover bread. A stale/dried up loaf is actually a good thing in both cases. In French toasts, a dry… Read more »

BRUSSELS SPROUTS WITH PARMESAN AND ORANGE

I’ve found that the best way to crisp up Brussels sprouts is in the oven. First halve them lengthways, toss in olive oil and salt, and lay them hump side up on a baking tray. Roast in a hot oven until the tops are crackly and look like they’re on the verge of being burnt…. Read more »

Latest
  • CHICKPEA AND SPINACH CHEESE TOASTS

    There’s a lot you can do with chickpeas which is why my pantry is rarely without it: added to curries like your typical chana masala, stirred into stews or tossed through salads, it’s a great way to bulk up a dish and make it substantial especially in lieu of meat. What I’ve also found is… Read more »

  • CARAMELIZED PEAR AND FETA SALAD

    Pears are surprisingly hard to come by in Chennai. Sure, you find the locally grown green ones—the ‘hill station’ pears—but those still run a certain seasonal cycle and you see them around for maybe one or two months of the year. These local varieties are usually not very flavourful however, and the texture is often… Read more »

  • KALE BUBBLE AND SQUEAK

    I know ‘bubble and squeak’ sounds like a made-up name to sneak veggies into your toddler’s lunch. Unfortunately though—at least for those of us that enjoy quirky food names: oat-thappams, anyone?—it’s pretty straightforward. Bubble and squeak originated in the UK and was a dish of cabbage and fried meat. And the name came about because… Read more »

  • ROASTED BEETS & PUMPKIN WITH CASHEW SOUR CREAM

    I always need to have beets in stock. I don’t know if this mindset came about after the lockdown or what, but I feel reassured knowing that I have a few kilos of them in the fridge. This sentiment doesn’t apply to carrots and potatoes which, realistically speaking are more versatile ‘basic’ vegetables. It’s reserved… Read more »

  • BAKED FIGS WITH PISTACHIOS AND DATES

    I admit this is not the prettiest dish. But aesthetics go completely out the window when you’re stuffing a squidgy brown paste into something. Trust me, I tried. But one bite of this and you’ll realize that its visual appearance completely belies its taste. I’m not a big fan of nuts. I don’t hate them… Read more »

  • ROASTED AUBERGINE WITH HARISSA + WHIPPED PANEER

    At first glance this dish may look and sound intimidating. And that’s exactly why I did the poll asking if you guys wanted it on here. A whopping 97% of you said yes so here we are! This recipe is loosely adapted from Ottolenghi who makes his version with griddled aubergines and feta. As soon… Read more »

  • MANGO GINGER RAITHA

    Mango ginger is one of my favourite seasonal ingredients. Around this time of the year, just before summer sets in, you’ll find them aplenty at grocery stores and in heaped mounds at outdoor markets. At a glance, mango ginger looks a lot like ginger. But once you peel away their soft skins, you’ll find that… Read more »

  • 10-MINUTE THAI CHICKEN WITH HOLY BASIL

    I realize I sound like a broken record every time I say “use thigh meat instead of breast”. That doesn’t stop me from saying it however, so here goes: it’s not because chicken breasts on a good day taste like cardboard, but mainly because chicken thighs are a lot more forgiving for meal-prep and bulk… Read more »

  • OVEN-ROASTED PLANTAINS

    More oven-roasted veg! Plantains this time but I also have an oven-roasted taro on here, and have already tackled the elephant in the room. Basically covering all my bases—and tubers—with this fool-proof method of cooking them. Taro is my personal favourite in this category of starchy veg but they are admittedly fiddly. They need to… Read more »

  • MUSKMELON AND FETA SALAD

    This muskmelon and feta salad might be my favourite salad of all time (a tall claim considering how I feel about a Thai mango salad). As much as I like the more popular watermelon version, there’s just something about muskmelon here that gives it that substantial heft that you don’t seem to get from the… Read more »

  • STOVETOP RATATOUILLE WITH PUMPKIN

    Here’s how I decide what to cook: I shop for things that are fresh in the store/market, and then rack my brain to find different ways to use them up. More prosaic than you might have thought, but that’s the truth of it (or at least most of the time). Sure, I meal plan and… Read more »

  • SPINACH AND YOGURT DIP WITH FRIED GARLIC

    I say “dip”, but honestly, I just end up eating this straight out of the bowl. (Yes, I do mean the mixing bowl.) Please don’t skip or skimp on the fried garlic – it’s really what makes this dish. How much is too much fried garlic, anyway? Rhetorical question. It couldn’t be easier: blanch the… Read more »

  • HARISSA PASTE

    I think it’s high time I put this harissa recipe out there since it’s all I’ve been on about since last week. We ate it in and on everything from paneer köfte wraps, to roast chicken, and.. the pièce de résistance: an Ottolenghi inspired flame-roasted aubergine and whipped paneer dish which might possibly be the… Read more »

  • KOREAN CUCUMBER SALAD

    Disclaimer: I’ve used regular Indian chilli powder in this recipe, and not gochugaru, the traditionally used Korean chilli flakes. I’ve done my fair share of sourcing gochugaru in the past, but have since realized that the few Korean dishes that I cook and use them in actually work well with our more ubiquitous Indian variant…. Read more »

  • SOBA NOODLES WITH ROASTED TERIYAKI MUSHROOMS & BOK CHOY

    I love a good teriyaki sauce provided it’s not too cloyingly sweet. Which, unfortunately, always seems to be the case with most dishes/recipes associated with the name. So although I say teriyaki here, you’ll find that it doesn’t really have that same sweetness that you might expect from it. All the same flavours, only, not… Read more »