Traditionally, Shrikhand is made using a chakka. Chakka was made by hanging curd/yoghurt in a muslin cloth overnight. As a child, I remember aai (mum) making Shrikhand with chakka (tied it on a tap with paraat underneath). The whey which drained off the chakka was later used to make the dough for chapatti. Read more
Come Saturday, April 5th and Ealing will become home to a new delicatessen - Modern Asian Deli by Angela Malik, the Scottish-Indian chef entrepreneur. The eatery will serve Brit-Asian salads, curries, and lassi - the Indian-style smoothie. Read more
Everyone loves cookies but if you don’t have much of a sweet tooth, then here’s a recipe of savoury cookies to go with your favourite cuppa! Read more
Makar Sankranti, the harvest festival of India, is celebrated on January 14 every year and is marked by people in Maharashtra exchanging tilguls (sesame laddoos) as a gesture of goodwill. This Makar Sankranti, try making sesame cookies instead of or alongside tilguls. Read more
Sandesh or Shondesh is a Bengali dessert sweet made of Chenna or cottage cheese. Here’s how to make Sandesh from scratch. Read more
Vermicelli is a versatile ingredient that can be used to make sweet as well as savoury dishes. While most relish vermicelli (semiya/sevai) in kheer, sevai upma is a quick and delicious dish. Read more
A traditional Indian dish made of sprouts and spices, Misal Pav is most people’s hot favourite on a rainy day and is enjoyed either for breakfast, snack or even as main meal. Read more
Kaju chi Usal or cashew curry is a traditional Maharashtrian recipe made with the fresh and scrumptious cashew nuts and coconuts available plentifully in the Konkan coastal belt. Read more
This festive season, bake a chai-masala flavoured cake and drizzle it with coffee to make a cinnamon-gingery accompaniment with your cuppa brew and get into the Christmas spirit! Read more
