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Fresh mint Paneer (Hyderabadi)
I came across this recipe from cookingshooking on my Facebook feed, I made it yesterday and it was soooo popular, it motivated me to write it onto my website immediately. A simple and tasty starter. Ingredients Method
Doree (caramalized onion) two colour pilao
Pilao/Pulao/Pilaf/Pilaw consists of rice flavoured with spices and cooked in stock with meat, fish or vegetables. It is not chillie hot but is certainly rich in spices and there are differing versions of this in Arabia, Kenya, India, Pakistan, Afghanistan etc. The recipe below, is an incredibly different version of
Chops bhuna (Madhu’s Brilliant inspired)
Many years ago, we were frequent visitors at Madhu’s Brilliant restaurant, Southall, UK. Uncle Madhu (Maha) was originally from Kenya so he knew our palate well, and we loved that he offered Asian Kenyan cuisine, with the likes of mogo (cassava), passion juice, bhajias, methi chicken, butter chicken and zeera
Desi Salmon (dry)
We have been making different kinds of fish over the years, and some of the recipes are already on this website. This one is very special to me as its taught to me by a friend from my long gone youth! My friend is a vegetarian who doesn’t even eat
Sweet and Sour Chicken
What can I say to introduce this dish? It is almost the most ordered dish in Chinese restaurants worldwide and every chef has their own take on it. It is as it says, sweet using sugar or honey and sour using vinegar or lime/lemon. I learnt this recipe in Pakistan
Chicken/Kuku or lamb shora/shorba/curry
As many of you will know, there are many different types of curries. Bhuna has very little gravy, rus misah (Punjabi) has a medium amount of gravy and then there is the thin shora (Punjabi), shorba (Urdu), not to be confused with shurba, an arabic stew made with meat and
Chicken Malai Boti (Tikka)
This currently very trending recipe is called Chicken Malai Boti for a reason. Malai translates into cream in Urdu, Hindi and Punjabi but is also a term used to explain something very soft, velvety and smooth, and boti is a small piece of meat. Hence the name Chicken Malai Boti!
Thai 3 flavoured fish
This is one of Marion Grasby’s recipes, her videos and explanations are just so mouth-watering and she is one of the few chefs I follow on Instagram. Check for the full step by step video on her website. Some of you have said its easier for you to follow the
Kotwan saag – Sarson kaa saag (Mustard greens)
Sarson ka saag, also known as kotwaan saag is a pure vegetarian dish and is made in Punjabi homes with much love and effort and then shared amongst family and friends. Making it from scratch is a long process, hence, I never made it! Luckily a friend from Leeds UK,
Keema (Mince) Karahi
Keema or mince is just meat that has been finely chopped or put through a mincer and can be from cow/goat/sheep or even chicken. It is easy to cook and every bite you eat has meat in it! My uncle in Kenya had his own twist on mince/keema karahi and
Maash (Urad) Dhal (Dhal Maash)
Some will call this the ‘king’ of dhals some the ‘queen’ as it was a favourite of the Moghuls and is still the dhal of choice at formal dinners. It is a pulse that comes in a black coating on the outside, and has a white interior when split and
Makhani Chicken (Butter Chicken masala)
Each of my recipes has a story of where and how I came across it and this one is no different! Our friends invited us for lunch at Gilanis Restaurant during our recent trip to Nakuru, Kenya where I went to school and you guessed it, served us loads of