Mouth-watering Tamarind Chutney

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Given it is Mother’s Day this weekend in the UK, it seemed only fitting that this recipe post is one that takes it right back to where that bond first began between me, my mother, food and flavours.

When my mummyji was carrying me during pregnancy, she would crave tamarind so much she would eat it torn right off the block to satisfy her sudden sour tooth. And, lo and behold, it has always been my  favourite flavour in the whole world, as I just adore its tang.

And my connections to this recipe, known to us as imli chutney, as imli is our word for tamarind, go waaay back to my early childhood, as it was the first thing I was ever entrusted to make by myself in the kitchen as a little girl, and I was known as chief chutney maker amongst my relatives… Continue reading

My indispensable Garam Masala spice blend

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Nothing better on a grizzly, cold and wet Sunday like today than to have spent it enveloped in the warmth and earthy perfume of fragrant whole spices roasting away in the kitchen…

Garam Masala is one of the most important, and authentic, Indian ground spice blends and is absolutely indispensable to Punjabi cookery. Growing up, it was, in fact, the only spice blend used in our home, and referred to as just masala. Made from coriander seeds, black peppercorns, cumin seeds, cassia bark, brown cardamom, bay leaves and cloves, it is used in so many of our dishes, even some desserts… Continue reading