Bottle Gourd peel with potatoes and celeriac.

Bottle guord peeling with potatoes and celeriac. Why peels? My mum used to say that the dishes you make with trimmings and peels always taste better than the most extravagant ingredients.I have always agreed with her. She told me of an incident once during her annual stay with her siblings in India. A poor villager…

Dhuma Kara Murgi Ember Smoked Chicken

Today, I’m gonna share with you how to prepare a special dish, Dhuma Kara Chicken, smoked chicken curry. It is one of my favorite food recipes. For mine, I will make it a little bit unique and simpler. This will be really delicious. Smoked chicken curry is one of the most unique of current foods….

My Thai Fish Pie

Here I present my Thai fish pie! It’s a Thai inspired fish Pie, as the name infers. It came about because I wanted to inject some heat and spice into the white sauce which usually is green chillies but as I got thinking, I thought Thai paste for spice, coconut milk for the sauce and…

Puttanesca Via India To Italy

Puttanesca via India to Italy. This is my take on Puttanesca which will take you via India to Italy. My love for chillies and spice crosses over oceans. When we went to Rome, I missed spice so much that I asked for chilli flakes with all my meals. The one that I had nearly everyday…

White Cabbage With Frozen Mixed Veg

White Cabbage with frozen veg and Panch Puran Temper. A Bengali niramish dish. Bengali vegetable dishes are very different to the types of vegetable curries you will find around the Indian subcontinent. Most start with the five whole spice temper of Panch Puran. For more about Panch Puran read here Lets Talk About Panch Puran….

My Rustic Chicken

My Rustic Chicken This is a rustic dish. A simple dish. The key is the preparation method for the chicken. This is how spices were prepared and used in villages. Only here I’ve used a food processor rather than the traditional stone grinder used back home. Its called a Shil Batta/Nora. My shoulders are buggered…

Dolma-desi Curried Mince And Rice Vine Rolls

Dolma desi- curried mince and rice rolls wrapped in vine leaves in a lightly spiced tomato sauce. Dolma-desi my twist on the classic Dolmades incorporating Indian spices and flavouring! This is a labour intensive recipe and does require a little time and prep however it can also be made easier by prepping things in stages….

White Globe Turnips With Toor Lentils/Shalgom Diye Toor Dal

I love turnips! Shalgom as we call turnips were off putting for me as a kid as I did not like the earthy flavour but as I learned to cook I have a new love and respect for this vegetable which frequents my fridge! Turnips. The often forgotten sibling of its more esteemed family members,…

Spice Storage! More Tools For Your Trade!

I have OCD tendencies. I always feel things need to be done systematically. Things be well planned and organised. That’s the same in my kitchen. Order and practicality! That applies with my spices and cooking tools too!So therefore I have 7 spice dabbas! 1 for my regular spices1 for my whole spices1 for special spices1…