Mahambri

This is a Kenyan coastal/Swahili fried bread. A true mahambri has to be hollow on the inside for stuffing, slightly crunchy on the outside and not too sweet. It’s a must have with tea when peckish, is great as an accompaniment to a party spread and is most definitely the

Potato & Mince Cutlets – (in Kenya also known as bateta champs or cutlass)

I have no idea of the origins of this lovely starter, but have very fond memories of being treated to cutlets during my growing years in Kenya regularly by my mother and occasionally by my maternal grandmother, who made them by pounding the potatoes in a pestle and mortar!

Chicken Karahi dhaba style

This version of Karahi chicken is mostly made at roadside shacks (dhaba) in Pakistan and it is truly yummy!

Chillie Paneer

Paneer is an Indian cottage cheese, sometimes made at home but more often shop bought. It is easily available in most UK Supermarkets and Indian grocers. My childhood friend in Leicester makes the best Chillie paneer and this is her recipe.

Shahjehani Pilao

Shahjehan was an Indian Moghul Emperor and the rich and intense cuisine is accurately depicted in this lovely rice and boneless chicken dish, served with plenty of freshly chopped coriander and a yoghurt mint sauce.

Dokhra

This is a spongy savoury steamed cake made with yoghurt; I learnt to make this in Nakuru, Kenya

BBQ/Grill Kebabs or burgers

Grill or BBQ This is an excellent recipe for kebabs, passed down to me by my mother.

Papri Chaat

This is a lovely refreshing chaat that binds unusual ingredients together with yoghurt and tamarind.

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