Piquant and juicy Shimla Mirch Parkhe – Charred Stuffed Peppers

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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

Ayurveda who?

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Although not strictly adhered to, and more out of habit than intention – as the principles have filtered their way down through centuries of approach and become ingrained within our dishes and techniques – my family naturally eat meals of components which tie-in with the Ayurvedic system… Continue reading