Rice

Murgh kali mirch ……

murgh kali mirch served alongside steamed basmati rice Happy New Year to you all, folks! As my first blog for 2013 I want to share this recipe that, to this day, remains one of the most amazing dishes I have learnt to cook. It is simple yet very technical as it uses black peppercorns, the […]

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 […]

The many faces of cocos nucifera. . .

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 […]