Zucchini flower stuffed with tamarind glazed vegetables 4 zucchini flowers For the filling 1 tbsp corn or vegetable oil 1 tsp cumin seeds 2 tsp fennel seeds ½ red onion, finely chopped ½ inch piece of ginger, finely chopped ½ green chilli, finely chopped 1 lime leaf, shredded 2 tbsp assorted finely chopped mushrooms Read More
This was originally inspired by seeing tuna with mango on a Mexican restaurant menu and when I tried the dish I felt like we could do better. I was quite excited by the idea, but each time I prepared the dish it would be met with the same lukewarm response: Is it Indian? The short Read More
Kedgeree, or khichri as it is known in India, is a humble dish perfectly suited to cold, rainy days. When it is combined with a sharp, crunchy caramelised, spicy cauliflower, there is a fascinating interaction of textures and flavours. Serves 4 2 tbsp. vegetable or corn oil ½ cauliflower head, cut into 1cm (½-inch) florets Read More