This coming week marks the release of my debut cookbook, Sanjana Feasts: Modern Indian Meals to Feed Your Soul, published by Unbound. It’s available to purchase on Amazon now. Click here to buy. Affiliate link. Here’s what it’s all about… Sanjana Feasts is a collection of dazzling recipes of modern Indian diaspora vegetarian and vegan …
Looking for a list of Indian appetizers? You’ve come to the right place! These are my best-ever Indian Appetizers for a Party (25+ Vegetarian Recipes). Explore incredible Indian flavours with my collection of Indian vegetarian appetizer recipes. They’re perfect for parties, potlucks, festivals and well… any celebration! Not only are there loads of quick Indian …
If you think it’s impossible to make delicious Vegetarian Lasagna Verde from scratch, this recipe will change your mind. It has layers of rich vegetarian bolognese, creamy béchamel sauce and emerald green spinach lasagna sheets, which of course, put the verde in lasagna verde. For me, sinking into the layers of a bubbling baked lasagna …
Learn how to make perfect, crispy Paneer Masala Dosa. These South Indian restaurant-style dosa are stuffed with chunks of spicy paneer masala. In this post, you can watch how to make Paneer Masala Dosa with a step-by-step recipe and video. From fermenting the dosa batter, to learning how to spread thin dosa, as well as …
Learn how to make this Easy Künefe recipe | Delicious Knafeh or Kunafa, a popular Middle-Eastern dessert made with shredded filo pastry, gooey, melted cheese and finally, drizzled with a fragrant syrup. Pistachios are the most traditional garnish and for me, the more pistachios there are, the better. It’s crispy, cheesy, sweet and so decadent …
Cheesy Masala Beans on Toast are a true dose of British nostalgia. So many British homes, notably South Asian ones have their own take on curried baked beans, and mine is no different. I cook my baked beans with ghee, cumin seeds and a liberal heap of homemade garam masala. These spicy, buttery beans are …
Say hello to The Best Homemade Paneer. It has been perfected over the years to produce a soft and squidgy cheese that cubes and slices beautifully for curries and crumbles like a dream for paratha, samosa and bhurji. You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry …