Main Dishes

There is always a personal, regional or cultural take on most recipes and Pakora Kadhi is no exception to that. Yo may well be familiar with this gram flour and yoghurt based sour stew, with deep fried pakoras/fritters dunked in, served over rice or with chapattis/naan. In Muslim households where

We grew up in Kenya and so are very familiar with mogo also known as cassava/yuca (NOT YUCCA!). In the coastal towns like Mombasa and Malindi, it is spotted on roadsides, being roasted on coal, or sliced straight into hot oil to be fried into crisps, enjoyed sprinkled with red

Hmm! this is a popular dish for breakfast but also works well if hungry unannounced guests turn up! This occurred quite frequently during our growing years in Kenya and also at my home in UK. Nowadays the second/third generation can afford hotels, Airbnbs and fancy breakfasts and brunches. However, we

There are just so many karahi recipes around, some are really good, some are average and some just don’t meet the criteria of good karahis. A true karahi is one that doesn’t use onions in the recipe and doesn’t have lashings of gravy. When chicken and lamb dishes include onions,

During Covid Lockdowns 2020/2021 I set myself a task – how to make at least 5 types of really happening chicken wings! The really successful ones are on this website. This recipe has been shared with me by one of my many cousins, it really hits the spot as the

It is difficult to introduce a dish that has been around for years and years and years, comes with some challenges and has traditionally been cooked overnight on very low heat. It’s one that is either hated or loved and even those that enjoy the sticky fingers and the slurping

The Afghan people have brought a lot of different types of karahis to our table, this white chicken/lamb karahi is trending all over YouTube, Instagram and Facebook. It is one of the ‘simpler’ recipes on this website as it doesn’t have too many steps. I have made this version for

The Shinwaris, are a nomadic Afghan people and those that have moved to Pakistan have succeeded in establishing themselves via their food. As with any new migrants, familiar food provides much comfort, so the Afghans have opened up small ‘dhabas; (roadside restaurants) on major trunk roads and in some of

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

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

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

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

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

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! 

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

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 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

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

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

This is a rice dish made with lamb, beef or chicken,and is widely available in most Middle Eastern countries, it is an Arabian take on Pilao/Biryani and the change is so satisfying when served with the special chutney that goes with it. For years some of the Sheikh family has

This recipe has been passed down for generations in my paternal family and was taught to me by an aunt in Narowal, Pakistan.

A Greek/Arab/Turkish dish made all over the world to differing ingredients. This recipe is my mum’s and she frequently made it for us upon request during our growing years in Kenya, and when I eat this it still conjures up a warm loving family feeling. This recipe has a desi

Mums are the fonts of all knowledge! I went shopping the other day and bought these lovely looking small aubergines on an impulse, I am home and thinking, I have never made these without meat or chicken where do I begin?  Easy call mother! She sent me the recipe via

During our recent tour of South East Asia, we had the opportunity to try different cuisines and very different recipes, some didn’t sit very well with our views living in the UK, for example the copious amounts of salt used in this recipe. Note, the whole skin with salt can

I saw this recipe from Masala hut online, made it once loved it and then adjusted it to our tastebuds, hence the name change to Bhuna Chicken 95 – courtesy of my husband.  Its a dry roast chicken and should be served as a starter with a salad, if serving

Pilao/Pilaf/Pilaff you spell it how you like! This is a dish of rice and meat, it is milder than a biryani, but with an unusualy aroma of spices.  Pilaos are made all over the world with chicken, lamb, beef or even vegetables.  I believe the first written recipe was by

So finally mooching around on Facebook has paid off! I saw this recipe lurking on someone’s post and it looked so simple.  On impulse, I made it with trepidation for my family who are quite fond of Italian food and some class themselves as Pizza Express experts – like that’s Italian! 

Tawa – is a griddle/frying pan/flat piece of metal with very low walls, sometimes convex, it is usually made of iron sheet or cast iron, but also comes in steel, aluminium and with non-stick coatings.  It is widely used in the East for making naans or chappatis. There are two

Nihari was a dish created for kings, nawabs and emperors but also served in huge vats to the workers in eras gone by. Rich in meat content, light on spices but very satisfying.  My first encounter was via our friend Mrs Ghauri, she sent a bowlfull for us to enjoy

Those of us living in the UK have seen many an influx of different races and creeds, each bringing into Britain their very own personal cuisine, always tried and tested by locals.  At present the Afghanis are making in-roads into the local restaurant scene with their very own specialities, some

For this recipe you will either already be used to and enjoy eating  cooked bitter sweet fenugreek leaves or you will need to acquire a taste for it. Bear in mind that the very strong distinctive aroma of fenugreek will remain with you for 24 hours! It’s made very frequently

Again, this is one of the lovely Chinese with a Pakistani touch, ever popular in Pakistani restaurants and easily re-created in the home. Ingredients Stage 1 Stage 2 Method Stage 1 Stage 2

If I say this is the most favourite, very favourite, the favourite dish of my family you will get the correct idea about the popularity of this dish. Again I learnt this in a very innovative tutor’s kitchen in Lahore, we helped with chopping and preparing, she showed us the

We have been making Kofta (Meatball) curries from the time of the Mughal empire in India, recipes have been evolving over time and there is always a new one around the corner!  My mum is always looking up unique recipes, she found this unusual kofta curry recipe in a magazine and made

Bhun is a Pakistani cooking technique in which ingredients are fried until the oils separates.  Onions, ginger, garlic, tomatoes and spices are fried in hot oil, until they have formed a paste. It is different from a curry as it is not as runny/liquidy. Hence, it cannot be eat with rice,

My son went on a holiday to Sri Lanka and couldn’t stop raving about this very frequently served dish in hotels and small establishments.  I remember it from my visit to Sri Lanka where it was cooked by the chef at Sigiri Rock Villa an eco friendly hotel which was a

This dish is synonymous with Mombasa – Kenya, it is cooked in many homes by many women and sometimes men, but as with all popular dishes the recipe changes to accommodate differing palates, this is an authentic recipe from my friend who lives in Mombasa and makes my favourite form

A roast chicken with a sticky masala that is served as a starter or as part of a dinner menu.

This is an unusual pasta dish with a Pakistani connotation, it can be eaten hot or cold, and is a very suitable and popular item at a high tea or dinner party.  The fresh fragrant green coriander gives it that deeper more startling flavour which keeps people returning for more

This is a dish with a mix of tastes, I would describe it as Chinese leaning towards the Pakistani palate.  It is quite ‘hot’ in chillies, so feel free to reduce or omit the chillies to your taste. My lovely niece in Dublin, California made this and her plating is

My lunchtimes just turned interesting! Ok here is my first ever video production with a recipe – following the successful productions of weddings this summer, i put my best camera smile on! my choice was to have a voice only video without my ageing surat, but the videographer didnt agree,

Grill or BBQ This is an excellent recipe for kebabs, passed down to me by my mother.
My cousin in Wembley made this for us and 25 others as a main dish during Ramadan. It is very simple and does not require much marinating.
Another recipe from my Wembley cousin, she took one of our old recipes and made it into a new innovative roast.
This is a recipe from one of my cousins residing in Saudi Arabia, it is very easy to make and can be eaten hot or cold.
Pilli Pilli means chillies in Kiswahili! in other parts of the World this dish is called Piri Piri chicken! This recipe is a mixture of two recipes, one from my dear friend in Nakuru and the other from my male cousin in Nairobi!
I would have to begin with the most popular curry in the UK. This is a standard recipe but how it turns out will depend on the authenticity of the spices and how well you prepare the base. Once you master this, you can vary it by adding spinach, potatoes,
Although in the UK, a korma is a ‘timid’ curry and for those that don’t like hot and spicy food, a korma prepared by a Pakistani or Indian will be a ‘curry’ with sweet spices like cardammom and cream or yoghurt.
A friend who originates from Kenya shared her family recipe with me during one Ramadan (Annual Muslim month of fasting). I have re-created it and made it many times over as it is very popular. The recipe is slightly complex but is worth the excellent result.
This is a specialist dish, very popular in Pakistan and the best recipes are found in roadside shacks! There are many versions of this dish; this one is a family recipe that we have been making for years.
This version of Karahi chicken is mostly made at roadside shacks (dhaba) in Pakistan and it is truly yummy!
One of my students from my Indian & Pakistani cookery class was a trained UK chef. She shared this excellent fried fish recipe with me, very easy to make and just like shop bought in the United Kingdom!
This is a recipe that has been in our family in Pakistan and Kenya for quite sometime and has evolved over the years. This is a straightforward version demonstrated to me by my dad’s sister in the United Kingdom.
This is the recipe for a very popular street fried fish from Ichra Bazaar in Lahore, Pakistan. I spoke to the street vendor about sharing his secret recipe with me, at first he was hesitant, but when I said I would not open up shop next to him, he was
This is a very innovative recipe shared with me by my sister-in-law in the USA. The yoghurt and fish go together to create a yummy saucy curry!
This is a recipe that just happened! I made some fist shaped kebabs as a starter, they were not very popular with those that ate them and I had loads leftover. The next day I made a masala and mixed the two.
Contrary to popular belief, we do Roasts including Leg of Lamb. As we enjoy the flavour of spices and garlic, we include these in our roasts. Here is a really good recipe from my aunt in Narowal.
This is a special Pakistani Restaurant and Roadside dish cooked on an Iron griddle or frying pan to impart special flavours.
My mum’s friend from Afganistan now residing in California shared this recipe with us. It is an intricate dish with many stages but the end result is tasty and pleasing to the eye!
This dish is prepared as part of a breakfast menu, I learnt it from a lady from Gujranwalla - Pakistan. The result is a dark and muddy chickpea dish.
A traditional way of making whole masoor the Narowalian way - Pakistan. It can be served as a soup with French bread.
This is a very simple Okra recipe suitable for vegetarians.

My grandma from Narowal – Pakistan used to make this really tasty potato dish.  We have made it many times over in other cities in Pakistan, Kenya and now in the UK.  The outcome depends on the type of potatoes used, for e.g Meru potatoes work best in Kenya, New potatoes

This is a recipe from my mum’s friend who taught us Middle Eastern, Pakistani and Kenyan dishes, you could never visit her and not be fed a whole meal!
This has been voted the most ordered dish in the UK and it was created in England at the request of local customers. There are many versions, some for the indegenous population and some for the authentic palate. The recipe below is a mixture of ideas from England and Kenya!
The most popular starter that can be cooked in so many different ways and easily be reproduced in the home!
This is a common dish in Indian and Pakistani households, my version has a tarka at the end that makes it different and produces a wonderful aroma.
A few years ago, I had an exchange student from Sir Lanka who could cook really well. This is a lovely, warming dish that we cooked and ate together. Her version was extremely hot but I have reduced the chillie content to how we like it - medium but still
I had this for the first time in USA March 2010 where a young girl called Nida had helped lay the table in readiness for a special meal prepared by her mum and this dhal was and wasnot a dhal all in one! Try it and let me know if
This has a kick with the chillies and then the coconut 'calms' it down and produces a lovely infused taste.