Posts by the editor
Poppadom – how do you spell it?
The term “poppadom,” also spelled “papadum” or “papad,” refers to a thin, crisp disc-shaped Indian flatbread made primarily from seasoned lentil or chickpea flour. This versatile and popular accompaniment to many South Asian meals has a complex etymology and a variety of spellings that reflect its cultural diversity and historical…
Read MoreSo, what the hell is ghee?
Ghee, often referred to as clarified butter, is a staple in many cuisines around the world, with its origins deeply rooted in South Asia. The term “ghee” is derived from the Sanskrit word “ghṛta,” and its popularity has transcended cultural boundaries, finding its way into kitchens worldwide. So, what the…
Read MorePrashad Review
I had the very good fortune to visit Prashad on the outskirts of Bradford this New Year’s Eve and what a fantastic place it is. Although modest from the outside it as a Michelin Bib Gourmand, two AA stars and serves a delicious Gujarati vegetarian menu. We didn’t have a huge amount of time so couldn’t go for the tasting menu (although I am planning to go back to try it) so we both opted for a Thali. The nice thing was that although we ordered the same one, they brought a different selection on each plate so we could try plenty of their dishes. I know at this point…
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