This Himalayan recipe for a simple paneer in tomato curry is a revelation. Slicing the paneer into thin strips rather than cubes (as is more typical in the Indian cooking I’m familiar with) means more surface area to be fried. It really changes the textural mouthfeel of the paneer! The recipe is from Romy Gill’s ... Read more »
Known in Japan as ajitsuke tamago – often abbreviated to ajitama – ramen eggs are an integral element of a good bowl of ramen and Pete and I adore them! Soft-boiled eggs are chilled (to stop them cooking further) before being marinated in a soy sauce, mirin and sake marinade until the egg whites take ... Read more »
This quick and straightforward stuffed parotha recipe is from Urvashi Roe’s Biting Biting, a book full of delicious veggie and vegan Gujerati-style snacks and quick meals. The recipe hails from a friend’s mum, who Urvashi describes as a cooking legend. The dough and filling recipes are straightforward and quick, as is filling and rolling out ... Read more »
Baked Beans Shaak is a genius recipe from Urvashi Roe’s Biting Biting that turns a tin of cloyingly-sweet baked beans into a fabulously punchy, savoury curry that takes minutes to make. Enjoy the curry with rice, Indian breads or on a slice of toast. Check out our full review of Biting Biting by Urvashi Roe. ... Read more »
This Tomato and Onion Curry is not like other Indian curries I’ve made; I’m used to recipes where tomatoes are integral to the curry’s base, cooked down to melt into a rich, thick gravy redolent with onion, ginger and spices. But in this wonderfully quick and easy recipe from Urvashi Roe’s Biting Biting, the tomatoes ... Read more »
Tomatoes and mushrooms are naturally high in umami flavours, as is miso paste. The combination creates a deliciously savoury and simple pasta dish, perfect for quick meals. The recipe is from The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara. You can switch the nameko mushrooms out for other varieties if you can’t find nameko. Tomatoes ... Read more »
This umami-rich stir-fried vegetable dish of ‘red fire’ greens with yellow soybean sauce is often made with water spinach (also known as morning glory) but works very well with a wide range of seasonal green vegetables, local or Asian. Fai daeng, which literally translates as ‘red fire’, isn’t a warning about the chilli heat level ... Read more »
There’s something very wonderful about sweet, charred tomatoes still warm from the barbeque served on cool, tangy natural yoghurt. That pairing is taken into the realm of magical with the addition of a pomegranate molasses dressing and fresh mint and basil. The recipe is the first one I marked to make once I’d raced through ... Read more »
This simple vegan snack is packed full of flavour; and is a healthy and filling dish for any time of the day. The lime dressing and coriander bring a wonderful freshness to the potatoes, chickpeas and spices. Chickpeas are a great source of protein, and one of the earliest known legumes to be cultivated across South ... Read more »
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 »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]