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
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
I’m definitely in the mood for a luxe fix for supper this evening and saffron, as we all know, is the most luxurious and expensive spice in the world, with the wispy fronds lending their unique flavour and golden hue to magically transform dishes…
With cracked black peppercorns adding muskiness and heat, and the creamy nuttiness of the almonds sidling up to the saffron, also known as zaffran, there’s a touch of both Moorish romance and Mughal opulence about this dish. I cook it all the time, particularly to accompany creamy dishes as it tastes decadent and looks impressive but is super simple and quick to prepare, so it is the perfect dinner party accompaniment… Continue reading
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
Wishing everyone a very Merry Christmas and Season’s Greetings – be safe and well and have a happy and joyful time with the ones you love xxx (yes, I did make this myself in the kitchen, Blue Peter style haha). Happy Holidays!