Bhunaoed spinach

This week I want to share a dish made with spinach. Spinach is so versatile whether it be palak paneer, or saag murgh, or saag gosht, or . . . and most chefs can cook these dishes and make them taste good (this comes with practice). A few chefs can even cook these dishes and […]

Parsi style prawns

This week I want to share a recipe for prawns cooked Parsi style. This is an ancient recipe that has been passed down the generations by word of mouth. In this particular recipe the prawns are fried in a masala which uses only five  ingredients (besides salt and oil) and the end result is the […]

Dum ka murgh

how can you not smile when you are about to eat dum ka murgh? I want to share this recipe as it is my favourite chicken dish that uses a technique which the French call confit and we Indians call dum [dum derives from the Persian word ‘dum baksh‘  meaning ‘to give breath to’ or cooked in its own juices […]

Dhuyein ki machchi (smoked fish and tomato chutney)

sampling the wonderful dhuyein ki machchi smoked at home! The dish I want to share this week is the easy-to-do-at-home, or on the barbie (great for the Aussies), dhuyein ki machchi!! smoked fish and tomato chutney ingredients for smoked fish from top, clockwise: ground garlic, ground ginger, chilli powder, turmeric powder, kebab garam masala (ground), oil, […]

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 […]