Listing articles 1 to 15 of 21 articles with tag ‘Indian cuisine’
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If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Fun with the tandoor on a rainy Sunday.
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!
Quail eggs in an amazingly delicate curry sauce.
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.
Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.
Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel.
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.
My search for the way to bake the very best naans in my home gas-heated tandoor.
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!