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Saag Paneer Recipe from Scratch
Guest Chef Ed Holston’s delicious recipes have featured across our site, so we were intrigued to see this new Saag Paneer Recipe, which shows you how to make this Indian classic from the beginning. Ed is claiming it is easy, but as I have the ability to make a mess…
Naunits Gujurati Street Eats, £10 Well Spent
If you have £10 and are looking for a great meal and are fortunate enough to live within striking distance of Bury Market, head over to Naunit’s and pick up one of their £10 meals. They also do a £20 deal for a larger family. We tried one this weekend…
Dal Bhat: Nepal’s Favourite Dish
To call dal bhat (pronounced ‘dal-bat’) Nepal’s national dish is an understatement; many Nepalis eat it with every meal. On a recent trip there, I ate it twice a day, every day for six weeks.
Fresh India by Meera Sodha
There are plenty of recipe books available today but it’s always great to receive a new one, so when my son got me a copy of Fresh India by Meera Sodha, it was top marks to him. This is a brilliant vegetarian recipe book and although I am not a…
Hara Bara Kebabs
These potato and pea “Hara Bara” kebabs are another of our adaptations produced from Meera Sodha’s excellent recipe book “Fresh India”. I have modified it to avoid the use of any oil and baked them rather than frying them and found the whole dish easy to make and very tasty.…
Beetroot Shami Kebabs
This vegetarian shami kebab recipe is an adaptation of one from Meera Sodha’s excellent recipe book “Fresh India”. I have modified it to avoid the use of any oil and replaced the paneer with quark. This makes the recipe lighter and was a bit of an experiment but I was…
Naunits Gujarati Street Eats
It’s always great when you discover a new source of street food and we were lucky enough to come across Naunit’s Gujarati Street Eats this weekend on a visit to Bury Market. Specialising in a range of traditional vegetarian Gujarati snack foods I tried their Channa Chaat special which came…
Summer Vegetable Curry
Serves 4 Pour approximately 100ml of the vegetable stock into a large saucepan and place it over a medium heat. Add the onions and cook for 6–8 minutes, stirring occasionally, until softened. Add a splash more stock if the pan becomes dry. Stir in the Thai curry paste and cook…
September is Mushroom Month
Being a versatile and popular ingredient in curry, we’ve decided to investigate what makes mushrooms so popular – they are fungus after all.