Coat fish or chicken in this crust and bake till crisp on the outside and cooked on the inside. Or eat with a hot tosei. More »
This has a distinct coriander bite slightly reminiscent of a salsa that would work beautifully on cooked fish. More »
Makes a great marinade for chicken. Let chicken marinate with this for at least 30mins and either bake or fry it afterwards. More »
I love a good, earthy korma don’t you? Not as spicy as a curry, a korma gets it’s subtle heat from the fragrant spices within. More »
This Indian fudge did not want to behave. So keep an eye on it while it’s in the microwave or else you’ll be cleaning milky barfi for hours More »
Something about the combo of ghee and pasta made this smell incredibly irresistible. This dessert has a lot of texture from the nuts and raisins. More »
This is a simple Indian ice cream that is milky with a strong cardamom tinge. Infact, our office was filled with milky cardamom aroma for hours! More »
I like to cook the meat together with the rice because you can use one pot and the flavour of the meat will infuse into the rice making it richer and more fragrant. Then I’ll serve it with a jelatah (sweet-sour cucumber salad). More »
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