Simple Indian classics, East African food, eggless baking and a passion for all things edible.

Join this British-born Indian girl as she eats Channa Masala for breakfast, adds a pinch of spice to everything, and works full time to feed a dirty little paneer habit.
Vegan
Darkest-Ever Vegan Chocolate Cake with Biscoff and Chai-Spiced Buttercream

Darkest-Ever Vegan Chocolate Cake with Biscoff and Chai-Spiced Buttercream

I remember being six years old and fascinated by cake. Today, I’m 26 and still obsessed with it. I once had a tragic experience with Death by Chocolate Cake. I begged and begged for it until my parents gave in, probably knowing I’d regret it the next day. Needless to say, it did exactly what...
Homemade Chapattis – 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...
Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

I live and breathe Gujarati food. Simple vegetarian dishes we’d eat every night when I was young are what have inspired my love of cooking today. Oroh was one of those dishes mum would cook as a midweek dinner after our evening swim at our local leisure centre. Oroh is simply a name for smoky...
Mombasa Kachri Bateta

Mombasa Kachri Bateta

I’ve always strived to be a great cook like my grandfathers. My parents tell me their Gujarati and East African classics like Mombasa-Style Daal Kachori, Jalebi Paratha, gathia were inspiring. Their tips and tricks are recalled in the conversations of our extended family with a joy that I cannot even describe. I wish they’d have...
Bullet Banana 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...
Swahili Breakfast: Mandazi and Barazi

Swahili Breakfast: Mandazi and Barazi

I spent some time in Mombasa almost five months ago. It’s safe to say I’ve missed sipping on fresh madaf (coconut water) on Bamburi beach, eating fried cassava crisps doused in lemon juice and chilli on the side of the road, and feasting in mind-blowing authentic Swahili restaurants by moonlight. I ate a lot that...
Tamarind-Glazed Tofu Sliders with Kachumbar Slaw

Tamarind-Glazed Tofu Sliders with Kachumbar Slaw

Yes, I’m back. After a week in Mombasa, six weeks of family time and a week of tech issues, I felt it was time I blogged again. I offer you a summer spread of these mini burgers filled with tamarind-glazed grilled tofu, masala potato wedges and spicy Indian slaw (kachumbar). When I was young, my...
Vegan Marshmallows

Vegan Marshmallows

Nailed it.
Mombasa-style Daal Kachori

Mombasa-style Daal Kachori

Spiced Daal and Green Mango in Flaky Pastry Deep fried starters; once you eat one, you’ll always go back for a second. Fact. Kachori are like the forgotten little sister of samosa – the underdog starter that accidently slipped through the fingers of Western restaurateurs. I cannot emphasise enough how good lentils are with sweet,...
Vitumbua - Tanzanian Doughnuts

Vitumbua – Tanzanian Doughnuts

Jambo! Flicking through rare East African cookbooks fills me with that familiar, comforting feeling of when I cosy up with my favourite Indian ones. Being nourished with a mishmash of Indian, African and British food has all my life, allowed me to connect and experiment with the culinary cultures of all these cuisines. In other...
Mango and Courgette Salad with Jaggery-Lime Dressing

Mango and Courgette Salad with Jaggery-Lime Dressing

There are some ingredients in Indian cooking which attract gasps and sighs whenever they’re mentioned. Take ghee for example; no, it’s not good for you – but is a tablespoon of ghee in a curry for four really much worse than a dollop of butter on a jacket potato for lunch, or pouring cream over...
Baby Aubergines Stuffed with Peanut Masala

Baby Aubergines Stuffed with Peanut Masala

Stuffing baby vegetables with spicy, nutty masala can be a beautiful thing. It’s nothing new, Gujaratis have been popping a tray of them onto their dinner party tables for years. Stuffed vegetables are, and always have been the ultimate show-off dish – the more extensive the variety of veggies you manage to wangle into the...