Indian
We spent a month doing yoga in rishikesh, in the north of India, and every day in our lunch break we went to the Mango Garden for a masala chai – here’s a recipe for the most standard, classic recipe, with a few variations 🙂
This is more typical of the chai they serve in the north of india, in Rajasthan and uttarakhand. Typically chai will have one predominant flavour, such as cardamon or cinnamon, and less commonly a mix of spices.
Indian
These stuffed baby aubergines are as delicious as they look, and are succulent in a dry coconut based curry sauce.
The asfoetida is key here, and although it seems like a lot (and yes, it’s smelly!), the flavour dissipates throughout the dish and doesn’t overpower at all.
Indian
This recipe is our take on butter chicken, with a healthier spin of course. Fairly simple to whip up and totally delicious, this is a winner for last minute entertaining.
Indian
Basic, delicious vegetarian food, hearty and satisfying. Indian food is, in our opinion, some of the best in the world. The indian subcontinent has been refining its cuisine over centuries to produce complex, wonderful food that is both cost effective and healthy.
This is our take on a classic weeknight supper – bear in mind that all ingredients are approximations, and should be guided by your gut feel, and not the exact amounts. Spices vary in intensity depending on freshness, tomatoes vary in sweetness and sourness, chillis vary in hotness, and so forth – use your intuition.
Indian
Coconut milk is a staple in south east asian cooking, is super delicious and actually very easy and cheap to do at home!
Coconut milk is used in Indian, thai and Vietnamese dishes, such as this recipe.
You need a powerful blender, a cheesecloth, and (optional) some soy lecithin (or another emulsifier). The soy lecithin helps maintain the emulsion, and makes the whole thing more resistant to splitting when it boils. You can do it without the emulsifier, but you have to be much more careful when boiling the milk.