I was introduced to Indo-Chinese food in the late 90s when “fusion cooking” wasn’t a dirty phrase and British…

Along with tofu and soya chunks, one of my favourite vegan sources of protein is seitan. Made from white…

Hot, sour, sweet, salty and spicy are the famous characteristics of perfect Aloo Chaat. As well as having what’s…

Mung beans, plus water, plus 72 hours is my kind of maths. Watching the process of mung beans cracking…

I had five new recipes lined up, ready to photograph and post but last week when I shared a…

The pregnancy cravings are real, people. Indian savoury snacks are my weakness. They include, but aren’t limited to: Dhokra,…

My favourite Sunday afternoon snacks consist of anything that goes with with a cup of masala chai. Whether it’s…

During my lifetime, I’ve been lucky enough to be extremely close to so many wonderful food cultures. The Gujarati…

Sometimes you get so wrapped up in your daily routine that you forget to reward yourself by doing the…