The star anise-rich aroma of Gujarati daal simmering in a huge pot on the cooker will forever remind me…
“Tak-tak-tak-tak-tak” went the metal potato masher against the tyre-sized pan. The fire beneath it was roaring and the smell…
I was introduced to Indo-Chinese food in the late 90s when “fusion cooking” wasn’t a dirty phrase and British…
The clattering of pots, pans and spoons in my kitchen is a sound that fills me with comfort and…
I get such a sense of satisfaction from emptying the fridge of the last of the vegetables. Knowing we’ve…
Mung beans, plus water, plus 72 hours is my kind of maths. Watching the process of mung beans cracking…
I will always order Palak Paneer if it’s on the menu in a restaurant. It’s the law. I could…
Well guys, I only went and freakin’ had a baby! I’ve been meaning to update you here for a…
I had five new recipes lined up, ready to photograph and post but last week when I shared a…
