Bottle up the magic of summer by making this raw mango quick pickle that will take your simple every day meals up a notch. No matter which part of India you are eating from, meals are incomplete without a sharp puckering pickle aka Achaar. Every state/region/community/family in India makes pickles to preserve and celebrate in…
This recipe for Goan Daliche Toy is made in most Goan homes and uses just a few ingredients for an incredibly comforting meal. While popular culture would have you believe Goans only eat fish curries and vindaloos, a lot of vegetable and grain/pulse forward dishes form a big part of the Goan home cooking repertoire….
This incredibly delicious Kerala Prawn and Green Papaya Theeyal from the coastal South of India is earthy and deeply flavourful. The roasted coconut and spices pair perfectly with the delicate sweetness of prawns. The tamarind brings a sharp sourness that balances every mouthful! Curries of the South When you move further south/west, you will find…
Craving an indulgent breakfast/snack? Make this deep fried urad dal vada using split gram lentils, fresh ginger, coconut and curry leaf. A little preparation (soaking lentils overnight) and you can have this ready in minutes! A popular snack/ breakfast in many a homes and restaurants in South India, this medu vada/ urad dal vada comes…
A real deal Murgh Korma is one of the greatest chicken curries there is. Caramelised onions, warm fragrant spices and the finishing touch of cashew cream. Best enjoyed with rotis/flatbreads to scoop up that lush sauce. A traditional Murgh Korma is not your basic neon orange curry (if you’ve eaten bad ones you know what…
This quick-cooking lamb keema matar made with meat mince, peas and spices is so versatile it goes well with crusty bread, flatbreads or rice. You haven’t truly enjoyed a good keema matar unless you’ve demolished it late night on the streets with some fresh Pav. Or eating it for a rich indulgent breakfast with some…
This Kerala Fish Meen Moilee recipe for a fish curry has minimum ingredients for maximum impact that’s also fast and easy to cook. A few simple spices and very little chopping makes this a weeknight staple in our home. This rather popular preparation brings together coconut milk, curry leaf and tomatoes for a light and…
There isn’t a gentle meal that will satisfy your soul quite like an Indian rice lentil khichdi that is endlessly customisable and nourishing. Khichdi is essentially an Indian-style vegan rice and lentil congee. The choice of rice or lentils can be changed to suit what you have in your pantry. Try to use shorter grain…
This Bharwan Mirchi, a North-Indian style stuffed chilli curry focuses on the flavour of chilli and not on its heat alone. In short, a pakora/fritter like chickpea flour batter is stuffed inside the chilli and served over a lush spiced sauce perfect for eating with rotis/flatbreads. Much as I enjoy spices, I’m not a fan…
This homestyle Raw Green Mango Dal has a great balance of sweet, spice and sourness making it full of flavour and ridiculously delicious. Comfort food isn’t the most luxurious, complicated or hard to come by of foods. For most people, it is usually a dish that is frugal, uses ingredients that are readily available and…
Bengali Macher Jhol is the perfect way to make cooking fish at home easy and delicious. Most firm white flesh fish will work a treat for this. If there’s another regional Indian cuisine that reveres seafood like us Goans, its the Bengalis! Having grown up eating the incredible cuisine of the state of West Bengal…
For days when you have few ingredients but still want something delicious quickly, this easy Keralan Mutta Egg Roast will hit the spot. This is a dish that transcends standard eating norms. You could enjoy it for a breakfast/brunch with a side of dosa/appam (fermented crepes), for a quick easy lunch with crusty bread or…
The Goan Batat Fov Poha is a typical vegan savoury breakfast commonly enjoyed in homes across the state particularly during festivals. This dish is made with variations in a few states, such as Maharashtra and Madhya Pradesh. In Goa, it is often prepared for breakfast during Diwali or Ganesh Chaturthi festivals. ‘Batat’ means potato, and…
Pan roasted brussel sprouts are incredibly more-ish and coated in a punchy dressing that will convert even the most ardent haters. The flavours from warm honey, red wine vinegar bring out hints of bitterness from the char making it one delicious mouthful. A lot of people have rather strong negative emotions about childhoods scarred from…
Mildly-spiced, lightly battered, utterly light and crispy, this Amritsari Macchi Fried Fish ticks all the boxes of deliciousness. A firm but flaky white flesh fish that’s skinless and boneless works best here making this a dish that comes together ridiculously quickly. As the name suggests, this dish originated in the town of Amritsar, Punjab in…