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 →
Happy February! Whether you’re hitting your stride with New Year’s Resolutions to eat better, just getting those new healthy habits off the ground or looking for a comforting dish full of vibrant flavour that hints at warmer weather, this marinade fits the bill.
Used here for the simplest but utterly delicious tandoori-style baked chicken, eating healthily doesn’t have to mean cold salads, bland flavours and hours of prep using lots of different utensils… Continue reading →
At this time of year I always get terribly homesick from having indulged in and chowed down as much of my family’s cooking over the Christmas holidays as humanly possible, so there is nothing better for me to cook as a reminder of home than this very traditional and heart-warming Punjabi classic of tender meat cooked on the bone with creamy, soft potatoes soaking up the rich and shimmering caramelised onion and tomato sauce… Continue reading →
Our home food is much simpler, lighter, fresher and healthier than that which you find in a typical Indian restaurant and has a vibrant breadth of clean flavours. On a daily basis, we generally use very few spices. Continue reading →
We don’t use scales in our cooking; traditionally, ingredients are measured by eye but that does take a lot of practise. One of the simplest ways to measure ingredients, until you’re able to visualise quantities, is in spoons or cup measures Continue reading →