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

Fresh and wholesome Gobi di Sabji – Spiced Steamed Cauliflower

Snipped Gobi

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

CLM at The Taste Awards

The Taste Awards

Excited to share that the Cooking Like Mummyji series has been nominated for 2 awards at The Taste Awards!

Also known affectionately as the Tasty Awards, and with a red carpet celebration in Hollywood in January, they are the highest global awards for the Lifestyle Entertainment Industry. This premier broadcast awards show honors the year’s best achievements in Food, Fashion, Home and Lifestyle programming.  http://www.thetasteawards.com/

Cooking Like Mummyji by Grokker has been nominated for Best Ethnic Program and Best Home Chef in a Series. Whoop whoop!

The latter is a viewer’s choice award and can be voted for here!  http://tastetv.com/awards/vote.html   Voting ends 17th Dec 2014.

Thank you in advance! xx

What does Mummyji mean?

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Mummyji is the hybrid term we used as kids growing up in Britain when addressing our mothers. ‘Mummy’ was English, but then we stuck ‘ji’ on the end as our one-size-fits-all suffix to denote respect.

Not to be confused with Ali G.

For this is a book all about the food from our mother’s hands as Asians living in Britain; the spoonfuls fed to me as a child, enchantingly spiced by lands and generations that were not my own. It is about being fed love, heritage and nourishment and being a bastion of the tradition, wisdom and skill of previous generations, to preserve and pass on with great care.