Recipes from cookbooks we review, shared with full permission from publishers.

Chilli and Coriander Cauliflower with Eggs (Phulkobi Aru Konir Torkari)

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Chilli and Coriander Cauliflower with Eggs

Cauliflower arrived in India in the 19th century and has become a very popular vegetable in Indian cuisine. In this recipe, cauliflower florets are stir-fried with spices and then scrambled in eggs to provide a wonderful contrast in texture. Read our full review of Indian Vegan & Vegetarian by Mridula Baljekar. Note that whilst this ... Read more »

Indian Paneer Pilau (Sanar Pulao)

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Indian Paneer Pilau (Sanar Pulao)

Paneer, a non-aged fresh cheese made in India, is a common ingredient in Indian vegetarian cooking. Made by pressing fresh cottage cheese into a block, it’s often made at home but also readily available at the supermarket. As it has little flavour of its own, it’s a hugely versatile ingredient, and works in both savoury ... Read more »

Pork Shoulder Vindaloo

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Pork Shoulder Vindaloo

This is a classic pork vindaloo from Eleanor Ford’s The Nutmeg Trail and she describes it as “an assertive, almost pickle-sour braise“. Made from pork shoulder, this recipe brings together ingredients and ideas from three continents. Its roots are in a Portuguese pickled pork dish called carne de vinho e alhos, which melded with the ... Read more »

Griddled Pita Stuffed with Sumac-spiced Meat (Arayes)

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Griddled pita stuffed with sumac-spiced meat

Reversing the usual way kebab meat is cooked and then served in or with bread, in this recipe for Griddled Pita Stuffed with Sumac-spiced Meat from Eleanor Ford’s The Nutmeg Trail, the meat is wedged into a pita before being cooked over a griddle. Hailing from the Middle East and Levant the dish is known ... Read more »

Sri Lankan Garlic Clove Curry

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Garlic Clove Curry

Although this delicious Garlic Clove Curry from Eleanor Ford’s The Nutmeg Trail  is suggested as a side dish, it’s so good that it deserves to be the star of the meal! Hailing from Sri Lanka, whole cloves of garlic are cooked in a savoury curry of coconut milk and spices. Despite the relatively short cooking ... Read more »

Tibetan Sepen (Hot Chilli Dip)

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Taste Tibet Sepen (Hot Chilli Dip)

If you love a bit of chilli heat on the side, this delicious Tibetan Sepen recipe is for you! From the Taste Tibet cookbook by Julie Kleeman and Yeshi Jampa, this condiment combines the fiery heat of hot chilli flakes with the tingling numbing sensation and flavour of Sichuan peppercorns, the latter an especially loved ... Read more »

Tibetan Vegetable Thukpa (Noodle Soup)

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Tibetan Vegetable Thukpa (Noodle Soup)

You might think that a recipe featuring home-made noodles would be fiddly but the noodles in this delicious vegetable soup are really straightforward and easy to make. They are served in a nourishing soup of vegetables and broth flavoured with Sichuan peppercorns, garlic, soy sauce and Chinkiang black vinegar. Serve with sepen (hot chilli dip) ... Read more »

Dad’s Tibetan Rice

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Dad's Tibetan Rice

This recipe for Tibetan Rice, from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa, is a speciality of Yeshi’s older father, a dish he makes for lunch every Tibetan New Year. Unlike barley – which grows well in the high mountain climate of the Tibetan plateau – rice must be ... Read more »

Tibetan Meatball Soup

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Tibetan Meatball Soup

This Tibetan Meatball Soup is a simple dish made from a short list of ingredients that come together to create a delicious, nourishing and wonderfully comforting dish. The recipe is from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa and is typical of the traditional meals shared throughout the cookbook. ... Read more »