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Although pigeons are eaten through out the sub-continent, you rarely see them on restaurant menus. I simply love the taste and texture of good quality pigeon, which is unusual and lot more interesting than the regular chicken you find on all menus! This recipe uses most of the flesh on the squab Read More
Galouti kebab This tender lamb kebab is famed for its melt in the mouth texture, which is essentially down to very tedious butchery of removing all sinews from the leg muscles, then multiple stages of chilling and mincing. Here I suggest using mince instead of the tedious breakdown of a leg, then mixing all the Read More
For the Cheesecake: 250g strained Greek yoghurt (500g yoghurt that is left to drain overnight) 100g Mascarpone cheese 100ml double cream, whipped to soft peaks 50g caster sugar 1/2 tsp ground cardamom For the crumble base: 250g plain white flour 250g caster sugar 180g ground almonds 250g cold salted butter, diced For the Read More
Often people point to us that Asparagus isn’t exactly Indian, so why we use it on the menu… I point out that strictly speaking even tomatoes and chillies aren’t exactly Indian but can we imagin our cooking without these two main-stays? That aside, I love them and our guests love them, so what more can Read More
8 sardines, cleaned 2 tablespoons vegetable oil ½ teaspoon red chilli powder ½ teaspoon salt For spice paste 10 cloves 2.5cm piece of cinnamon stick ½ teaspoon black peppercorns ½ teaspoon coriander seeds ½ teaspoon cumin seeds 1 tablespoon vegetable oil ½ onion, finely chopped 2 garlic cloves, finely chopped 1 tablespoon tomato puree 1 Read More