July’s dish of the month features the recipe for shrimp kichri, a great brunch dish and as made by Vivek on BBC’s Saturday Kitchen – catch up on the show here! I remember my Dad used to say a true Bengali can’t have a single meal without fish or something fishy! Kichri was something that was Read More
In honour of James Martin’s final Saturday Kitchen Live appearance, March’s recipe has to be his all-time favourite – Old Delhi-Style Butter Chicken! Without doubt butter chicken has to be India’s favourite dish when eating out. I must have asked hundreds of people to name the one dish they always order when they go out Read More
New Cookery Masterclasses for 2016 We’re delighted to announce the brand new Cookery Masterclass schedule for 2016. Executive Chef Vivek Singh will once again open the doors to his kitchen to reveal the art of his culinary creations. Whether you’re an enthusiastic beginner or a confident cook, this is a unique opportunity to learn and observe the secrets Read More
Serves 4 4x 180g fillets of cod 1 tsp black onion seed ½ tsp carom seed 1tsp salt 1 tbsp chopped coriander stalk ½ inch piece of ginger chopped 2 tbsp vegetable oil 2 tbsp butter Juice of 1 lemon For the green spiced crumbs 100g Japanese bread crumbs ½ tsp sugar 3 tbsp green Read More
For the past year, we have been working on developing a premium sauce range for supermarkets. After many months of development, we are thrilled to announce that Waitrose has listed our Cinnamon Kitchen sauce range, and will be shelving all four of our sauces in over 200 Waitrose stores from 17th November, 2014. The range Read More
This is a very good vegetarian main course, and easy enough to put together – an ideal dish that allows for better appreciation of colours, flavours and textures. Serves 4 Ingredients: 250g grated cottage cheese 2 large boiled potatoes, grated 100g spinach leaves washed, dried and shredded 2.5cm piece of fresh ginger; peeled and finely Read More
Although pigeons are eaten through out the sub-continent, you rarely see them on restaurant menus. I simply love the taste and texture of good quality pigeon, which is unusual and lot more interesting than the regular chicken you find on all menus! This recipe uses most of the flesh on the squab Read More
