MAIN | SIDES | SALADS | SOUPS | SNACKS | VEGETARIAN | DESSERTS | BAKING | FINGER FOOD | DRINKS
Biscuits without Borders: Naankhatai by Sid Sahrawat
Here it’s the turn of Sid Sahrawat, the executive chef and owner of Cassia, Sid at The French Café, Anise and KOL, which he runs with his wife and business partner Chandni Sahrawat. Sid is originally from Chandigarh in northern India...
Slow cooker spice-honey lamb shoulder with jewelled rice
There’s something lovely about slow-cooker cooking. It makes meat juicy and really concentrates flavours. It’s pretty much impossible to overcook meat using a slow-cooker and unless you leave the lid off yours and go walkabout for a few days, nothing ever burns in one either…
Eggplant curry with tamarind and coconut
We love the layered flavours you get in an Indian curry, especially when they skew sweet-sour. Which they do here, thanks to jaggery, tomatoes and – yum! – tamarind paste. There are a few steps to making this but none are hard. It’s a perfect Sunday cooking project and you can make extras and freeze them for during the week too…
Chilli tuna kedgeree
There are a gazillion interpretations of kedgeree and this one skews toward the dry end of town; essentially it's a subcontinental fried rice, if you will. The original contained just rice, eggs, smoked fish, onion, butter and parsley, with the curry powder ( the best bit!) coming laterr…