Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

Grate raw, peeled beetroot and soft cheese. Keep separately. Deep fry all beetroot balls. Place them on kitchen tissue to drain. Allow to cool. And then, cut them in the middle into two slices. Pour ...

Nutrition can get so overcomplicated, with specialist ingredients and confusing, often seemingly contradictory, science. The recipe here, taken from my book Cook, Eat,Run, ensure the fuel you need to ...

My parents lived in Muscat, Oman, in the late 1970s. The summers were bone-dry and scorching. To escape, we would travel to the equally scorching but more smoldering, humid heat of Karachi, Pakistan, ...

Heat two tablespoons of oil in a sauce pan over a medium heat, add the garlic, stir add the curry leaves and sliced onion and the beetroot, cook for a minute or two. Add one teaspoon curry powder, ...

Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes, thanks to Indian and Thai flavors. Choose the green chili pepper according to the amount of heat you like ...

1.Combine all the ingredients in a bowl and mix well. 2. Divide the mixture into 10 equal portions and shape each portion into 25 mm. (1”) flat round tikki. 3. Roll the tikkis in the cornflour till ...

The winter season is around the corner and enjoying winter evenings at the comfort of home with loved ones and comforting warm dishes is something we all love. And what's better than iron-rich ...