My preorder of Yotam Ottolenghi's new cookbook Plenty More arrived just as I was shoving two French tart tins filled with a raspberry cake batter th... Read More >>
Spaghetti cooked al dente and tossed in a buttery pangrattato of garlic, lemon zest, almonds and sage; is what all summer pasta meals should be all about. Dotte... Read More >>
Kachumber is a sweet and sour vegetarian relish from the western region of India. Ready in just a few minutes, it is a light and perfect dish for a spring brunch. Serve it on sliced baguette for instant salad bruschetta.... Read More >>
In the past couple of years as work pressure and family obligations have become more and more demanding, I have started looking for healthier and quicker meal o... Read More >>
Following on the heel of this cauliflower rice recipe, I would love to this share this broccoli recipe that involves processing a whole head of broccoli inc... Read More >>
A few years ago when people discovered that they could do so much more with cauliflower other than bake or roast it, it was like a whole new genre of cookin... Read More >>
Over the past few years, I have truly gravitated towards eating seasonal. Which means apart from buying from local farms and small organic co-ops, I als... Read More >>
Two months ago on the eve of my blog's 10th anniversary, I launched the Cook Republic Workshops. Six sold out workshops and an amazing few months of tea... Read More >>
Bread is one of the most basic food human beings have been consuming over the ages. There are fables galore about this humble food that has graced q... Read More >>
This month I am developing bowls of fun, nutritious and modern day salads for ELLE magazine's mid year issue. I find the anatomy of a salad ut... Read More >>