Paneer butter masala

Paneer butter masala, also known as paneer makhani is a popular Indian curry originating in Punjab. Makhani in Hindustani (the language of North India and Pakistan) translates to ‘with butter’ which is one of the main ingredients in this vegetarian dish. Another important ingredient is paneer – a semi-hard Indian cheese made with milk and lemon…




Homemade paneer

When you live away from India, finding good quality, shop bought paneer can be an onerous task. Luckily, making paneer at home is easier than the trip to the shop itself. And it only takes two ingredients – milk & lemon juice. THE MILK Milk determines the creaminess of the paneer, so it is important…




Smitten Kitchen’s strawberry milk

What motivates you to try a new recipe? For me, it comes down to how down-to-earth and reliable it is. I don’t mind climbing the Himalayas for salt, just as long as the recipe truly deserves it. And most often than not, it doesn’t. Thankfully, this strawberry milk recipe is down to earth and the…




Nani’s mango milk

Mangoes were the only reason I used to look forward to summers in India. In Madras, where the temperature is stubbornly upwards of 30C all year around, it’s hard to miss the sun. Although now in London, it’s a completely different story. My husband’s grandmom (Nani) would stash baskets full of fragrant mangoes under the bed…




Blueberry buttermilk muffins

Have you ever wondered what the differences are between muffins and cupcakes? Apart from the obvious – one is an acceptable form of breakfast while the other is clearly in the dessert zone. There are plenty. Muffins have a craggy texture with a 2:1:1 flour, fat and sugar ratio. The batter is thick and the…




Kayalpatnam chicken curry

This chicken curry recipe is from a coastal south Indian town called Kayalpatnam.  Once a famous trading port, it is said to appear in Marco Polo’s travel diaries dating back to 1250 AD. The only special ingredient is the spice mix which can be made with a few Indian spices. Why not try another Kayalpatnam…




Methi paratha / Fenugreek flatbread

Fenugreek, familiarly known as methi in India is a versatile plant that is used in many forms. The seeds add a subtle bitterness to mild curries. The leaves can be used dried – to spice dhals or fresh, as we do in this recipe. Apart from being rich in calcium, it also has a nutty taste…




Tandoori chicken

Sunday roast is a great way to catch up with family at the end of a long week. As we are a cute little family of two, we like to keep things simple without compromising on taste. Tandoori chicken is easy to marinate and tastes great with a big squeeze of lime.  This recipe is especially…




Apple pie spiced porridge

Before I moved to the UK, I used to despise porridge with a passion. Gloopy, boring, cloyingly sweet – ugh. I couldn’t be bothered with it when we had so many other interesting breakfast staples like dosa (crispy rice crepes), idly (steamed rice dumplings) and sambar (lentil curry). But when I packed my bags and landed…




Juicy lamb sheek kebabs

Sheek kebabs are one of those mysterious recipes that belong to many different cultures and ethnicities. This version uses Kala Namak, also known as Himalayan Black Salt – it’s made by sealing the salts in a ceramic jar with a few other ingredients and fired in a furnace for 24 hours.  It adds a moreish, citrusy…