Saal Mubarak! Nutan Varsha Abhinandan! Welcome Vikram Samvat 2083! Wishing everyone a very Happy Gujarati New Year. May the coming year bring happiness, good health, peace and prosperity. Growing up in a Gujarati family in Read More …
With Diwali just around the corner, I thought I’d make a slightly different treat this year. These Choco-Nut Energy Bars are a lovely alternative to some of the traditional Diwali sweets. Made with mixed nuts, Read More …
Choose one savoury and one sweet for Diwali. This small-menu plan links to chevdo, chakri, chocolate barfi and fresh lapsi, with tips for spreading the preparation. Read More …
These simple vegan avocado parathas are made with wholemeal wheat flour, a little chickpea flour and a few everyday spices from my spice box. Read More …
For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon Read More …
Diwali has always been a special time of year for me. Growing up in a Gujarati family in Kenya, festivals were about much more than lighting lamps and decorating our homes. They were about family, Read More …
These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I added grated paneer, frozen methi (fenugreek leaves), fresh ginger, spices and sesame seeds for extra Read More …
Some things in an Indian kitchen may look simple, but they are incredibly useful. One of my favourites is my stainless-steel chappati dabba, which I use to store rotlis, chappatis and theplas. Look at my Read More …
These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and Indian spices. A little passata keeps the filling moist and flavourful, while the peppers make Read More …
A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance. Tofu is a wonderful plant-based ingredient because it takes on the flavours of the spices beautifully. This Read More …