Curried stir-fried vegetables, with all the crispiness of an Asian-style stir-fry and the depth of flavour of a Kashmiri-style curry.
This recipe is great as a meal in itself (a big plate of vegetables with a full-bodied curry flavour like this hits the spot every time) but it can also be used to jazz up a plate of sides to accompany a bigger meal.
Samosas are probably India’s most famous snack, and luckily they’re super easy to make. If you can’t find ready-made samosa pastry in your local supermarket, filo pastry will do just fine. Samosas can be eaten hot or cold and are traditionally served with a pickle or chutney—but of course, they’re just as yummy on their own.
The boring old baked-spud all dressed up for a night on the town. This recipe uses Advieh, a Persian spice based on aromatic flavours like cinnamon and rose petal, combined with a touch of zing from ginger and red onion. Fried and then baked, the result is a deliciously sticky and satisfying comfort food that will send your taste-buds into delight-overdrive.
Mmmm, the flavours in this Kashmiri curry will have your mouth watering the moment the spices hit the pan. The hardest part of this recipe is waiting for it to cook. When we take this recipe to the markets and cook and serve from a small cooktop at our stall we often find people tracking […]