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- 7 days ago
From murgh ka soola to chicken tikka
"There are many variations of this particular dish. The one here happens to be the simplest. I have adapted it so the cooking can be...
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- Sep 4
India and potatoes
"Potatoes seem to have become the roots of Indian cuisine, but India's relationship with potatoes is a little over 300 years." Armaan...
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- Aug 19
Chapatis - first recipe, first food
"as with all bread-making, this is not the time for guesswork" Bob Granleese/The Guardian I have to say that as I read about chapatis,...
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- Aug 4
Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
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- Jul 22
Biryani extremes
"Essentially, it’s your favourite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately spiced...
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- May 11
Green herbs, chicken and Madhur Jaffrey
"It is divine: rich, sophisticated, flavourful, ultra-curry but with a delicate complexity unknown to most who have not tried real...
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- May 5
A book and a cook
"I'm sure I'm not the only one who has wondered what an Indian salad could look and taste like." Meera Sodha I've been flicking through...
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- Apr 3
Cooking for your man
"To Reuben who married me before I learned to cook." Chairman Solomon I have recently set myself another goal - to cook something, every...
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- Jan 26
French/Indian - did it happen?
"even while the European powers ruled, none of them had any effect on the basic diet of the local people. Rice, mainly 'boiled' rice ,...
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- Jan 2
First recipe, first book
"The only way to eat superb Indian food, with a guarantee of variety, quality and freshness of ingredients, is to learn to cook it for...
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- Aug 22, 2022
Samosas and/or bhajias for Zoe
"What you are tasting is the story of India itself - the product of the fluid forces of the great migrations and interactions that shaped...
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- Jul 6, 2022
Why Madhur Jaffrey is the queen of Indian cooking
"Madhur Jaffrey, who was a brit TV cook before it became trendy to be one, presents curries from the entire spectrum. There are some...
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- Jun 14, 2022
Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
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- May 14, 2022
Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
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- Apr 24, 2022
Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
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- Jan 9, 2022
Indian picnics - a relic of the raj
"In India, eating is a private affair not to be witnessed by onlookers, and it is regarded as improper to eat in the open. Besides, it...
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- Nov 25, 2021
My other cookbook indulgence
"Spices are the words that come together to create the language of food." Christine Manfield When I indulged myself with some sort of...
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- Sep 23, 2021
"Perfect until you make it better"
I wrote that quote down recently as a potential subject for this blog. However, when I decided to do it today - inspired by something...
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- Aug 19, 2021
Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
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- Aug 2, 2021
The highs and lows of an evening at Curry Café
Yesterday was my son's birthday and because we could not celebrate at home we decided to all go to his favourite Indian restaurant in...
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