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Sweet Potato Chaat
I used to be guilty of buying and hoarding spices until summer last year when I noticed that our spice cupboard was about to explode. Thus began my monthly mission to clear and sort it all out. Hands down this has been such a rewarding experience. I am more confident in my ability to useContinue reading “Sweet Potato Chaat”
Kidney Beans in a spiced tomato gravy – Rajma Chawal
Indian cuisine consists of a variety of dishes and each region in India has it’s own unique spice blend. Dishes from the Himalayan region taste astringent, fiery and warming. Eat anything in North India and the complex, earthy and fragrant undertones gently caress your tastebuds. As you make your way to the south or theContinue reading “Kidney Beans in a spiced tomato gravy – Rajma Chawal”
Herbs and Spices: the backbone of a dish
Now that you have learnt how to use salt effectively to season food, it’s time to understand what flavour stacking and flavour profiles are. When reading this post, think of one herb or spice and feel free to make notes referring to that herb or spice which will make your understanding of the below concepts,Continue reading “Herbs and Spices: the backbone of a dish”
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