I was lucky enough to be involved in many an artisan process since early childhood. Out of all the artisanal things mum practised in the kitchen, my favourite was the art of making butter. I wasn’t taught. I was probably brainwashed from watching mum go through her rituals every single day. Education via osmosis. It was like living in a churnery (is that a word?) where fresh cream was religiously skimmed off the top of boiled milk and collected …
When I was six years old we were studying propagation of plants from seeds in science class at school. I would save up plastic ice cream containers, fill them with dirt and scatter some seeds my mum gave me. I would pack the top loosely with more dirt and water it once in the morning and once in the evening. Between watering the seeds, I would sit and watch the plastic container for hours, wondering when the magic would …
A curry made from scratch is not only deeply satisfying, it is also incredibly tasty. The beauty of spice pairing while cooking a curry is that you often don’t have to do a thing other than toss everything in a big pot and simmer until it smells like you just want to eat it. No wonder curries are a constant in my busy life. Every curry rests it’s laurels on a delicious sauce, whether it is dry-ish and chunky …
Whole wheat flatbreads roasted on a pan become a delicious treat after slathering on some butter, sprinkling some sugar and rolling them into a handy roll to munch on.
A fresh, vivid green chutney inspired by Indian flavours. The chickpea and coriander chutney is healthy, delicious and lovely spread on whole grain bread.
A spicy, full of mouthy flavours fish fry inspired by the fish markets and the street spices of Mumbai in India. Served on flatbreads for a punchy taco meal.
India’s favourite street drink and summer quencher is turned into an icy tangy treat.
An Indo-Chinese dish of deep fried battered cauliflower florets in a Chinese garlic sauce.
We share best bakeware and cake tools with readers
