vegan

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 […]

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 […]

Chutneys, chatni, pickles, achars and my ajoba

Most people think that chutneys or chatnis or pickles or achars are just fillers, or condiments, that have no serious role to play in an Indian meal. nilgiri’s home made pickles and chutneys Well, you will be surprised to know that an Indian meal is not complete unless accompanied by either a chatni or an achar. […]