Year: 2014

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So I Got Married…

From being covered in turmeric, to throwing sesame seeds and barley into a holy fire and touching our right toes on seven betel nuts whilst making seven promises to one another, getting married was the most spiritual and surreal experience. It happened on the sunny Saturday of the 26th April this year and was all that I dreamt it would be. Marrying my best friend and chief food taster in my picturesque childhood home of Yorkshire, surrounded by family and friends will forever be one of the greatest memories in this life. For, the Hindu religion maintains that in marriage, we are both bound karmically to marry for seven lifetimes. And I wish it was seven more lifetimes after that too. I’ll leave you with some photos from the day and the promise that I’ll be back to blogging very soon. Tying the knot was an adventure I’ll never forget but as you know, sugar and spice flows through my veins and I can never leave the kitchen for too long – especially now that …

Daal Vada

Bullet Banana Daal Vada

Happy 2014! It’s a new year and time to start getting excited about the adventures ahead. This year I get to marry my best friend and biggest supporter in all my work and passions. I have never felt so excited and nervous in my whole life. I thought it would only be right to begin the year with a recipe that’s close to my heart; one which combines my love for Gujarati and East-African food in a beautiful way. Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. For me, rice is an important addition to any Daal Vada recipe because it ensures the fritters are crispy on …