I am grateful for my friend Ashok in Pondicherry – a wonderful chef, who taught me many delicious recipes. This boneless chicken is spiced and battered, then fried with …
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I absolutely love this way of cooking rice, where you simply put all the ingredients into the one pot together, so the rice absorbs all the flavours and the …
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Yakisoba (which, despite its name, is made with ramen noodles not soba noodles) is a dish I grew up on and it makes an excellent weeknight meal – quick, …
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Singapore noodles actually originate from Hong Kong, not Singapore. It is said that this dish was invented by chefs in the 1950s and ’60s when trade was booming in …
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Legend has it that during colonial times in India, when a British officer in South India once asked his cook to prepare a soup as a starter, the cook …
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This dish was a go-to for my mum in asparagus season (spring). Mum loved learning about the health benefits of certain foods and I remember her telling us that …
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This quick and simple, heart-warming hot and sour soup can be made in minutes, using what you already have to hand at home. This is a real favourite of …
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The food culture of Kashmir has been heavily influenced by trespassing foreigners, starting with the Persian invasion, followed by Alexander the Great, the Turks, and Central Asians. Timur, …
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If there is one dish I grew up eating that I absolutely loved, it’s puri bhaaji. Waiting in the queue on the bustling Mumbai streets with my mum for …
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This recipe is a staple in my home. Paneer soaks up all the goodness of the spices, and it is perfect served with parathas or pulao. The kadhai masala …
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Whether it’s stuffed into a samosa, tossed in a crisp cold salad, or fried into a cake, enjoying crab is a no-brainer. This warm bubbly crab dip combines the …
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Mapo tofu is one of my favourite dishes. The spicy sichuan ingredients mixed with the minerality and richness of the tuna and the creaminess of the tofu is such …