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

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)

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 »

Indian Vegan & Vegetarian: 200 traditional plant-based recipes by Mridula Baljekar

Indian Vegan & Vegetarian: 200 traditional plant-based recipes by Mridula Baljekar

Glancing at the cover of Indian Vegan & Vegetarian by Mridula Baljekari, with its colourful floral and vegetal design, you could be forgiven for thinking this is a gardening book – it even has the typical heft of one. On opening it we actually said “wow” at the abundant photos of brightly coloured dishes blazing ... Read more »

Baked Gnocchi with Purple Sprouting Broccoli and Perl Las Blue Cheese

Baked Gnocchi with Purple Sprouting Broccoli and Perl Las Blue Cheese

There’s something deeply comforting about the combination of gnocchi, cream and blue cheese with the lovely freshness of purple sprouting broccoli. Baking the dish intensifies flavours and creates a bubbling brown surface; the result is something rather special yet really simple to make. We use ready-made fresh potato gnocchi from the supermarket which makes the ... Read more »

Sri Lankan Garlic Clove Curry

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)

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)

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 »

Whole Burnt Aubergine with Charred Egg Yolk, Tahini and Chilli Sauce

Whole Burnt Aubergine with Charred Egg Yolk, Tahini and Chilli Sauce

The first time you grill a whole aubergine on the barbeque or over open fire is a revelation! Such a very simple cooking method somehow transforms this vegetable into the very best it can be. In this recipe from Chasing Smoke: Cooking Over Fire Around The Levant by Sarit Packer and Itamar Srulovich, each aubergine ... Read more »

Grilled Cabbage with Chilli Garlic Butter

Grilled Cabbage with Chilli Garlic Butter

Grilled cabbage is one of those dishes that’s surged in popularity over the last couple of years, and this fantastic Grilled Cabbage with Chilli Garlic Butter (from Chasing Smoke: Cooking Over Fire Around The Levant by Sarit Packer and Itamar Srulovich) is no doubt part of that phenomenon, very much the kind of food Sarit ... Read more »