Dhania chicken might be one of the best chicken dishes I have ever eaten. Needless to say, I’m not in the estimated 10% of people for whom coriander (or cilantro) tastes like soap.
You’ll know who you are… and whether this dish is for you. Continue reading
Kedgeree is one of my all-time favourite meals. While the British consider kedgeree a breakfast dish, we usually eat this delicious concoction of smoked fish, rice, eggs and curry as a weekday supper with a good dollop of mango chutney. Continue reading
This oven-baked chicken tikka is dead easy to make. The most time consuming bit is threading the pieces of chicken onto the skewers. It also works really well with chunks of paneer.
The recipe is an adaptation of Meera Sodha’s version in her Made in India cookbook.
As delicious as this recipe for grilled salmon with quinoa tastes, it’s the combination of textures that make it such a winner. The silky richness of the salmon, pop of quinoa, and juicy crunch of red pepper play beautifully off one another.
Kachumber is a simple, delicious Indian chopped salad that takes just minutes to make. It provides a welcome freshness to any Indian meal, and works particularly well with kebabs and grilled meat.
Kachumber is so straightforward to make that a recipe isn’t really necessary. But for the record, here’s the way I make it. Continue reading
This simple tuna chickpea pitta sandwich is one of my lunchtime staples. I find the mix of textures particularly satisfying. It’s also low in fat and high in protein – the kind of food I’m looking for after recent indulgences.
There are lots of recipes for red lentil soup out there. Having tried a few, I’ve pretty much settled on this lemony red lentil soup, which is adapted from a Sophie Dahl recipe I came across in Waitrose magazine.