Posts by The Editor
Indian Mint Sauce
Super easy Indian mint sauce made to the Editor’ own recipe.
This is a very quick and easy recipe for a mint sauce dip to go with your poppadoms and starters. You can easily adjust it to your own taste.
It’s best prepared fresh and ready to use and only takes a couple of minutes.
Read MoreAsafoetida (Hing)
Asafoetida (also known as hing) is a gum from the resin of a variety of giant fennel with a strong overly ripe garlic type smell. It gives a very smooth flavour in dishes. Asafoetida powder appears as a crumbly yellow powder, which has been diluted with flour or rice flour and turmeric, when purchased as…
Read MoreFennel Seeds
Fennel is a green coloured bulb with protruding stalks and is a herb that belongs to the carrot family. It is used as a vegetable in cooking or in salads. Fennel seeds (also known as saunf in Indian cooking) are the dried seeds of the plant and look similar to cumin seeds but are greener…
Read MoreChicken Old Delhi Style
This delicious chicken recipe comes to us courtesy of Des Biswal and the Ambrette Restaurant.
Breast of British chicken char grilled then finished in an Old Delhi style sauce of tomatoes and dry spices.
Something for a special occasion and an alternative when you are looking for something to enjoy other than a traditional chicken curry recipe.
Read MoreHow do Indian restaurants respond in lockdown?
The Ambrette’s Dev Biswal reveals lockdown response ingredient/recipe subscription service multi cuisine ‘dark kitchen’ online cooking classes It’s an incredibly difficult time for all restaurants in the country not just the Indian food sector. So it’s always good to see how some are adopting and responding to the challenges. Dev Biswal, the chef-owner of the…
Read MoreSaffron
Saffron is golden orange in colour and consists of small, fine threads which is used as a seasoning and colouring agent in many foods, including Indian cuisine. It is the most expensive spice in the world, and is even more expensive than gold, due to the intensive effort required to produce and harvest it. It…
Read MoreMace
Mace, in its original form, is the red lacy covering (the aril) that surrounds the hard, black shell of the nutmeg. It is removed from the nutmeg and is dried when it turns to a light brown colour. Mace tastes similar to nutmeg but in addition can be described as a combination of cinnamon and…
Read MoreBlack Cumin
Black cumin can refer to the seeds of two quite different plants, both of which are used as spices. It is not at all similar to normal cumin in taste. It is similar to caraway seeds, but nigella seeds (or kalonji), as black cumin is also known, is more widely used in Indian cooking. Other…
Read MoreBay Leaves
Bay leaves come from the laurel tree and are used as a herb in cooking. They are dried for this purpose. The leaves are oval, pointed and smooth, dark green and shiny on top and lighter underneath when fresh. Dried leaves are duller and lighter in colour. If a leaf is brown in colour, then…
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