Year: 2017

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Eggless Pistachio-Rose Macaroons

Eggless Pistachio-Rose Macaroons

Hand me a rose-flavoured dessert over a bouquet of roses any day. I’m a sucker for rose-flavoured everything. It all started back when I was around seven years old when my dad would take our family to our favourite Indian restaurants. Even before looking at the menu I’d know what I wanted to drink – classic Falooda. A sweet rose milkshake with basil seeds, grass jelly and vermicelli noodles. Some may argue that it’s a dessert and not a drink you’d have with a full three-course meal but that never stopped me. My dad would laugh and always made sure I got one, even ensuring it came with cocktail umbrellas for added pizzazz. I still love an ice cold falooda to this day but I can no longer get away with ordering one with my dinner. These days I love to add rose to lots of dishes from sweet to savoury, but mostly sweet. I’ve got a tonne of rose recipes on the blog, some of my favourites being Strawberry Cheesecake Falooda, Eggless Rose Custard …

Chilli Lime and Garlic Mogo

Chilli, Lime and Garlic Mogo

My favourite Sunday afternoon snacks consist of anything that goes with with a cup of masala chai. Whether it’s something deep fried and delicious like samosa or kachori, or a pile of fluffy steamed dhokra, I’m a sucker for savoury snacks. These East African-style Mogo Chips are a childhood favourite. It’s the kind of food we’d prepare if we have guests coming over because it’s so simple to throw together. I’ve also never met anyone who doesn’t love fluffy mogo. Mogo (a.k.a Cassava) is a staple carb in Africa, in many parts of South America where it is known as Yucca and of course, in my house. Countless Indian restaurants all over the UK serve it up in all kinds of ways, popular choices being Tandoori and Indo-Chinese style (with soy sauce). Personally, I think the simpler it is, the better. What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo …

Malted Chocolate Whipped Ganache Cake

Eggless Malted Chocolate Whipped Ganache Cake

I have a soft spot for a hot drink before bed. Something sweet and milky usually does the trick. It has to be poured into a large mug and I need to be able to see gentle waves of steam dancing off the surface. I’m truly comforted if the steam is robust enough to reach my nostrils quickly, the familiar smell bringing instant comfort. When it’s warm enough to hold, I like to clutch the mug with both hands, tight enough to feel my arms tense up a bit, rather like embracing an old friend. That goes back to the days I’d refuse to go to bed until I’d had a mug of saffron, cardamom and almond milk. Yorkshire diva. It was a treat reserved for special occasions or following on from particularly terrifying nightmares. I’d watch my mum preparing it, her skilled hands flaking each almond, one at a time. She’d then use a brass pestle and mortar to bash a cardamom pod with the satisfying clang, not unlike the sound of a temple …

Mini Kenya-Style Packed Potatoes with Coconut and Coriander Chutney

Mini Kenya-Style Packed Potatoes with Coconut and Coriander Chutney

During my lifetime, I’ve been lucky enough to be extremely close to so many wonderful food cultures. The Gujarati cuisine made by my mother’s hands was the stuff that put the skin on my bones, next were my dad’s favourite East African dishes inspired by his childhood in Mombasa. Later came various recipes from other parts of India I couldn’t help but experiment with once I got a taste for cooking. Running through it all the while is the amazing food culture of Britain – a diverse mix of true classics like Cornish pasties and Yorkshire puddings, to dishes from international cuisines we’ve somehow adopted. There’s nothing quite like eating Taiwanese Bao in Kings Cross or Vietnamese Summer Rolls in Shoreditch for lunch and going home to true Gujarati daal-bhaat, shaak and rotli, followed by Mombasa-style mogo chips as a cheeky midnight snack. See, I told you… totally spoilt. These little packed potatoes are a take on the snacks loved by Asian people all over East Africa. Here, I’ve used British New Potatoes sandwiched together …

Curry Leaf Cream of Tomato Soup and Twisted Naan Knots

Curry Leaf Cream of Tomato Soup & Twisted Naan Knots

“Indian soup again?! Urgh!” I said as my mum prepared a weeknight meal of Indian-style tomato soup to be eaten with buttered rolls. As a hungry eight year old I wondered why we couldn’t just be like a “normal” family and eat cream of tomato straight from the can, with not a speck of masala in sight. I didn’t realise it at the time but deep down, what I was really asking for was the soup my “normal” non-immigrant white friends had for tea. I thought we weren’t normal and most worryingly of all, I thought normal was good. I grew up in a small village in West Yorkshire. We were one of three Asian families living there and until I reached my first decade I never felt too different to anyone else. My brother and I were the only Hindus of Indian and African descent at our school and sometimes our customs would get poked fun at by the other kids, but never in a way that made us feel embarrassed. The rakhis I …

Turmeric Milk Melktert

Eggless Turmeric Milk Tart

Shove over overpriced Turmeric Latte and Golden Milk. It’s Haldi Doodh and it always has been! Ever since I heard about the South African Melktert (Milk Tart) I knew I had to try it. It’s creamy, custardy and packed with delicious cinnamon flavours on top of a shortcrust pastry base. What’s not to love? Much like a British custard tart, the Melktert is made with egg yolks for that famous custard-like wobble. As you know, yolks are not my setting agent of choice – I’m going rogue and using my own blend of cornflour (cornstarch) and wheat flour blended with milk. I was inspired by Paul Hollywood’s show City Bakes on Food Network, where he makes an Earl Grey Melktert in Cape Town. The show is fantastic and you can watch the episode tonight, 15th May on Food Network. Give it a watch and try out a take on the famous Melktert. Since it began, I’ve boycotted the rise of the turmeric milk fad that seems to have infiltrated every coffee shop and café in …

Cardamom Carrot Cake with Orange Blossom Frosting

Eggless Cardamom Carrot Cake with Orange Blossom Frosting

I’ve been thinking a lot about my grandparents recently. I never really knew them, two of them not at all, and for that I feel utterly cheated. I’ve always known it. I guess this is just the first time I’ve ever put it into words. I think about what they were like, their interests, loves, hates and of course, what they cooked. My ears ache to hear the stories behind Cauliflower and Cashew Curry, 7-Vegetable Khichri and Dhilo Mohanthal. I know they were famous in our family but where did my grandparents learn to cook them and most importantly, who or what inspired them in the first place? Nanabapu and Bapuji were chefs with the best kind of training – doing apprenticeships in hotels and restaurants, and later cooking their family recipes for other families. I think we’d have been great friends and I, an excellent student. I wonder if they’d teach me the skills I need to pipe Ghatia (fried chickpea snacks) and Jalebi (syrup-soaked spirals) the way they did in India and Kenya? I’ve learned …

Buttermilk Mushroom Biryani

Buttermilk Mushroom Biryani

Sometimes you get so wrapped up in your daily routine that you forget to reward yourself by doing the things that unfog your mind and bring joy to your soul. At least that’s what I’ve felt these past few weeks. Last time I blogged, I told you about my Trigeminal Neuralgia and how it shook up my world for a long time before I actually sought out a solution. Well, I’ve been on carbamazepine for some three months now and I’m finally starting to feel like a real human again. Hurray! I had a beautiful week of rest and relaxation in Cancun with my husband recently and it was real bliss. If you’ve been following my Instagram stories, you’ll have seen I was being one of those annoying people who overshare holiday pictures. I loved it! Not only did we eat the freshest guacamole every day with breakfast, lunch and dinner, I also discovered how soul-warming and not to mention, perfectly perfumed fresh corn tortillas are. I don’t know if I’ll ever be able to …

Vegan Cardamom and Saffron French Toast

Vegan Cardamom and Saffron French Toast

If I was only able to flavour my desserts with three things for the rest of my life, cardamom and saffron would be two of them. The third would be a toss up between vanilla and cinnamon, but thankfully such grand decisions don’t have to be made. I’ve been away for a little while, still here but not here if you know what I mean. If you follow me on Instagram, you’ll know the story but if you don’t, here’s a really short round up. So for the last 6 months I’ve had this shooting pain across my right cheek. It’s like an electric current and unspeakably painful, and in my teeth too. After going back and forth to the dentist and GP who both championed OTC painkillers (why do they do that?! They are not the answer to everything and can mask real underlying issues!) I went to see a neurologist who confirmed that I have Trigeminal Neuralgia (TN). It’s a nerve disorder that causes facial pain and sometimes it gets really bad. Shitty, …

Gujarati Rotli

Homemade Chapattis – Gujarati Rotli

The smell that floods a home when the first chapatti goes on the cast-iron hotplate surrounds me with comfort and joy I cannot even explain. It’s my most favourite smell in the whole world because it represents my childhood, my family and every moment (both happy and sad) in our home.Gujarati chapattis (rotli) are the glue that sticks everything Indian families eat together… or should I say the bread the scoops up all of our daals and curries. They’re an everyday staple and without them, a weeknight meal would be incomplete. I’ve known men who won’t touch their dinner unless there are hot, freshly-made rotlis on the table. Softer and smaller than your average Punjabi or Pakistani Roti (the kind you’d get in most restaurants), these Gujarati Rotli have oil in the dough and are cooked on a super-hot cast-iron tawa/lodhi, leaving them delicious and toasty. I don’t cook them on an open flame because they’re so soft, they’d just break. They still puff up like hot air balloons as they cook on the lodhi. They …

Ugandan Rolex - East African Breakfast Wraps Rolled with a Vegan Omelette Inside

Ugandan Rolex: East African Breakfast Wraps Rolled with a Vegan Omelette Inside

I’ve always been slightly bitter that I could never appreciate the beauty of a breakfast burrito. Don’t worry, I most certainly haven’t fallen off the vegetarian bandwagon. For me, the idea of something so filling, flavoursome and not to mention, gigantic for breakfast makes me weak at the knees. I’m that person who gives breakfast burrito street stalls serious side eye as I pass by. Jealousy. All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread. Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a …

Kenyan Sweet Potato Veggie Burgers and Dad's Masala Chips

Kenyan Sweet Potato Veggie Burgers and My Pa’s Masala Chips

I’m a veggie burger snob. There, I said it. Nothing compares to a veggie burger packed with a delicious combo of spices, herbs and quality extras. I have a few dozen personal burger laws. For me, there must be pickles, if not, the burger is incomplete. The sauce has to be relish, mustard or something else loaded with flavour. Salsa is fine. No mayo, although sour cream with chives is epic. Cheese is mandatory. Extra cheese is better. Lettuce or baby spinach offer a welcome crunch factor and thinly-sliced onions make the whole thing a dream come true. Another thing I’m absolutely nuts about is a crunchy crust on the outside of the burger patty. Breadcrumbs, crushed nachos, herby semolina, I’ll take anything. But I’ve got something better for you today, my loves; something so stupidly delicious you’ll wonder where it’s been all your life. Three words; cassava crisp crust. Did you just feel my heart skip a beat? Cassava crisps are a staple snack in our house and the fresh kind cannot be beaten. …