This March weather with its broad streaks of sunshine but nippy winds are making me instictively want lighter, brighter flavours but also a touch of comfort. These fit the bill perfectly and are a firm favouite. They are also a great example of how not every Indian dish is smothered in sauce…
Whole juicy peppers, sometimes in a gem-like array of colours, are gently blistered on the outside to give a smoky char and filled with a piquant, silky mash that is just bursting with the flavours of ground pomegranate, cumin, chilli, ginger and coriander. The tartness of the filling contrasts perfectly with the blushing sweetness of the peppers… Continue reading
No one gets as excited about cauliflower season as Indians, but that’s because we know how to make utterly scrumptious gobi di sabji out of them.
Banish any memories you have of this vegetable as soggy, malodorous and bland from school dinners, and embrace this delicious dish, a real Punjabi home classic, where the delicate sweetness of the cauliflower is enhanced by a whisper of subtle, earthy spices… Continue reading
Am writing this while basking in some stunning London sunshine streaming through my windows on this February Friday, so am definitely wanting equally sunny flavours for my supper! This immediately brings to mind one of my most popular, and easiest, recipes, with a dreamy coconut lilt giving some serious tropical holiday vibes… 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
If you are hosting a New Year’s Eve party, these glasses of colourful fizz always impress. With the snowy sugar or salt-frosted glasses lined up on a table or counter, a third or half-filled with the fresh fruit purée in rainbow hue order, they are beautifully decorative, ready to be topped with Champagne, Prosecco, Cava or a non-alcoholic spritzer as you wish.
It’s also a great way to use up any tinned fruit you might have lying around, not to mention getting in some of your five-a-day. Or alternatively, for a silkier, more refined finish, they can also be made by making your own infused syrups… Continue reading