Month: June 2011


Potato and Cashew Nut Curry (Sukha Bateta Nu Shaak)

Let me introduce you to the first part of one of the most amazing brunches known to man (and woman) – Potato and Cashew Nut Curry with Little Deep Fried Breads, also known as Sukha Bateta Nu Shaak and Masala Poori. My heart just did a little somersault. My fondest memories of eating this dish lie with the time I lived with my parents. Waking up on sleepy Sunday mornings (or to be more accurate, Sunday midday in my case) to the smell of aromatic curry leaves, fresh ginger and freshly fried spicy dough permeated my nostrils, coaxing me out of bed and into the kitchen to witness exactly what everyone needs to experience at least once in life – Bateta Nu Shaak and Masala Poori for brunch. The whole shebang was like a starved bear waking up from hibernation to the smell of honey-drenched baklava. Well, something like that anyway. This dry curry epitomises Gujarati cooking with its fluffy potatoes, crunchy cashews and light spicing, complimented by a squeeze of zingy lemon juice. Garnish …

Butter Pau Bhaji

All Butter Pau Bhaji Recipe If you love Pau Bhaji with heaps of creamy butter as much as I do, I hope you’ll love my article for FN UK’s blog in honour of all things street food. You discover what happened when I cooked up some Pau Bhaji in their test kitchen and my experience eating Pau Bhaji on the street in one of my most favourite Indian food cities, Leicester.  I was sitting on a burning wall devouring £3.50 worth of hot, spicy Pau Bhaji. It was heavily spiced but not with chillies – the intense heat came from a medley of ground cinnamon, cloves, cumin seeds, coriander seeds and fennel seeds. The bread was hot, buttery and perfect for scooping up the delicious bhaji. Now, I’ve tasted great Pau Bhajis in the past and I’ve also made good Pau Bhajis, but the truth is that I much prefer it when someone else makes the effort to sizzle some up for me. Any takers? Read the article here. Get the recipe here. FYI, my …

Sanjana’s Q&A with Sabjimata

Rose Truffles Did I just refer to myself in the third person? Sorry. Ever wanted to know my earliest kitchen memory? Or perhaps what elements define real Gujarati cooking? If so, please take a quick peek at my interview with food blogger extraordinaire, Sabjimata. Keep your eyes peeled for my simplest ever Gujarati potato curry in the next recipe post.

Vegetarian Tandoori Kebabs from Scratch

A lot has happened since our Mughlai banquet. Mainly the week (yes entire week) I lost my appetite. Sunday mornings are meant to be lazy, meant to keep you in eager anticipation of a delicious brunch. Am I right or am I right? Two Saturdays ago I went for a delicious Indian meal and some unexpected but very welcome ‘curryoke’ (karaoke post-Indian banquet, apparently). I feasted on Mutter Paneer, Okra, Daal Makahni and Naan. By the end of the night (with a little help from Asha Bhosle and Atif Aslam) I was a content little madam. I went home to fall asleep to a late Will Smith movie and some Nat Geo Wild. I tossed and turned, trying to get comfy in and amongst dreams of being stranded in the Amazon rainforest with Agent J and blueberry pancakes for brunch. Fast-forward six hours and I’ve forgotten all about the man in black and a comforting brunch. I was sick – so sick I lost my appetite for a week. Don’t get me wrong, I still …