lamb

A story and a recipe all the way from Colorado…

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 […]

Six basic spice mixes – you may call them “garam masala”. . .Part 1 of my garam masala series.

 The above image shows the six garam masala spice mixes. From L to R top row we have the spice mixes for: seafood, vegetarian, poultry; from L to R [bottom row] for: red meat, nilgiri’s biryani mix, kebabs How do you simplify a complex cuisine which has at least a billion different interpretations, all of them […]

A Tale of Two Classics

the classic Kashmiri, Pandit-style rogan josh In my 30-odd years of cooking, if there is one lesson I have learnt, it is this: never challenge a customer. Never. Ever. Some may agree with this, but there is another school of thought that believes otherwise. Some chefs in so-called high places believe that a customer is […]