Cooking

Mysore Chilli Chicken ….

This chilli chicken dish is simple yet skilled; it is hot but doesn’t burn, and it is tasty but not overly spiced. So much intricacy in this dish! Mysore chilli chicken dish So, let’s get started and first make the masala: Masala (marinade) 9 long dried red chilies (you can use either the Bedgi chilli […]

Crab with black pepper, kali mirch and milagu !!!

about ajoy i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come […]

Kashmiri Rogan Josh Pandit style

Another week, another blog, folks. This dish is one of my favourites. When the rogan rises to the top, letting you know that after a long, slow cooking it’s ready to be eaten, it’s sheer joy! So, let’s get started! Here is a step-by-step version of this delicious Kashmiri ‘classic’ rogan josh recipe. you can […]

This is soul food for the Goan!!

In my quest to understand the different cuisines on the west coast of India, and the subtle differences between them, I was asked to go to Mumbai to meet one Mr Almeida. Chef Almeida was a Goan by birth and though he was trained at the Culinary Institute of America, he was considered an authority […]