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Green chillies are popular as a cooking ingredient and give a hot flavour to dishes. However, they also have several applications for health and well-being. The heat of your curry is generally determined by the amount and type of chilli peppers used in the recipe. There are many types of…
Our guest chef for this Indian fine dining recipe is Asian chef of the Year 2019, Chef Dev Biswal, The Ambrette Restaurants
This Sea bass, Herb marinade, Kerala style Moilee sauce highlights the brilliant dishes available for those of you lucky to live near to the Ambrette.
For the rest of us, we are just going to have to try it at home
There are two varieties of poppy seed which are either blue or white. In Europe we mainly use the blue (almost black) poppy seeds but in Indian cooking mainly white (more like beige) seeds are used. The use of white seeds avoids colouring the dish. Blue and white poppy seeds…
A warming bowl of spicy laksa that is quick and easy to make.
This recipe is brought to you by Steenbergs, providers of organic spices and cooking ingredients.
Laksa is a popular spicy noodle soup from Southeast Asia and can be found in Singapore, Malaysia, parts of Thailand and Indonesia
Cinnamon comes from the inner bark of a tree and is widely used as a condiment and additive in a wide variety of cuisines. In its whole form it appears as sheets of bark which roll into cigar shaped quills when dried. It has a mid-brown colour. Ground cinnamon is…
Our guest blogger today is “Cooking with Siri”…
Do you need any more reasons for including this extremely nutritious and yummy food in your daily meal plans? Start with today’s recipe, “Spicy Egg Masala”.
Guest chef Astrid Mitchison brings us her Vegan Carrot & Sweet Potato Korma.
Ideal for those who are looking for both a healthy curry and one that is not too spicy, this twist on a classic Korma still has plenty of flavour for you to savour.
And even better, this recipe is not only suitable for vegans but is also dairy-free and refined sugar free.
Curry leaves (also known as sweet neem leaves) are added to dishes near the beginning of cooking, and are fried in ghee, which may turn then from their usual green colour to black, but this is normal. They release a nutty aroma when fried. Curry leaves do not taste like…
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.
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…
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…
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.