Cooking Class in Pyongyang, North Korea

It’s been a little over two months since we came back from North Korea – the most mysterious country Paro and I have ever set foot in. If you’ve been following my ramblings on Facebook and Instagram, you’ll know that I try to do a cooking class in every country I travel to. For me…

Sichuan Style Meatballs

You know how your relationship begins to fall apart when your significant other quietly binge-watches a show without you? Yeah well. That almost happened to me. This took place a few months ago when I was traveling, but we brushed the elephant in the room under the carpet then & were tiptoeing around a comically…

Crab Curry

We shell overcome. Look, there’s no neat and tidy way to eat a crab, okay. You get involved with both hands, run the risk of accidental stabbage (it’s a word), and it is not uncommon to see at least one elbow join the party. You work hard to get to the meat, and when you finally…

Simple Beef & Veggie Stir-Fry

As much as I like my big red table, I’ve been wanting to shoot my food against some new backgrounds and see what they look like. This here, was today’s 15 minute lunch against a background I painted over the weekend. The recipe is so beautifully simple I could cook it every damn day. It…

Prawn Kalvan

Add all of this stuff to a blender – 1 small bunch of coriander, 2 green chillies, 4 cloves of garlic, 1 piece of ginger (the size of the first digit of your thumb), 1 tsp each of tamarind paste, red chilli powder and turmeric. Blitz for 30 seconds and make a paste. Add salt,…

Black Chickpea Sundal

Every few months, Paro locks me in the TV room with a 6 pack of beer, and embarks on the marathon task of straightening out the kitchen and the store room. These exercises are always interesting and while they remedy some of the havoc I tend to wreak, they also yield ingredients that have been…

Prawn & Squid Pepper Salt

The first kitchen I ever worked in was the Chinese kitchen at the Taj Residency. It was my third day & Chef Thapa – the Chinese Chef de Partie was in a terrible mood. The CDP from the Cold kitchen had played an epic prank on him & hidden all the “Dhapoos” from the Chinese…

Simple Onion Pulao

Cook half a cup of Basmati rice. Wash the rice and cook it in plenty of boiling water for exactly 12 minutes. Drain the rice out in a colander and run it under cold water for 30 seconds Heat 1 tbsp canola / sunflower / rice bran oil in a wok Throw in 1 tsp…

Paneer Bhurjee Toasties

Man, I love Paneer Bhurjee. It’s such a simple thing to make, and it goes so damn well with chapatis and bread. I decided to put a fancy little spin on mine the other day and serve it up as an open-faced toastie. Heat 1 tbsp oil in a wok Throw in 1/2 tsp cumin…