by Admin | Apr 13, 2022 | Lunch
These are lovely sweet and smoky squash lollipops. Don’t worry if they brown or blacken while cooking: this is where the good flavors lurk. These are great served in chapatis (see here) with salad, and cucumber and mint raita (here). To make proper seekh kebabs you’ll...
by Admin | Apr 12, 2022 | Breakfast
I wrote this recipe at the same time as writing my wedding invites and accidentally burned the artichokes at the bottom of the pan. It tasted so delicious with the charred, crispy bits nestled in among the buttery soft ones that I rewrote the recipe to give the...
by Admin | Apr 11, 2022 | Lunch
Every state in India has its own potato curry. We Gujaratis have our own “batata nu shaak,” but I’ll happily move it to one side to make room for a plate of Punjabi “dum aloo.” In this dish, baby new potatoes are fried until they color, then mixed with a happy...
by Admin | Mar 28, 2022 | Side Dishes, Vegetables and Fruits
You don’t have to use baby vegetables for this dish. I use them because they’re sweet and beautiful, but you could use larger roots and cut them down to size. Serves 4 2¼ pounds mix of baby carrots, parsnips, turnips, and potatoes canola oil 2 teaspoons ground cumin...
by Admin | Mar 27, 2022 | Main Courses
In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was...
