This refreshing cooling dip goes perfectly with spicy shaks and biryanis. Easy to whizz up in a few minutes, all it takes is a few ingredients. Ingredients: 1 500ml pot greek yoghurt½ a cucumber, grated20 seedless black grapes, finely chopped (optional)1 tsp jeeru (cumin), roasted and coarsely groundPinch of nimak (salt), to taste Method: Chuck...Read More

Today is the start of Holi and many people celebrate with bonfires, prayers, popcorn and mithai (sweet desserts) before the main event of throwing coloured powders all over each other tomorrow. Our family traditionally makes Mithi Sev this day and when my Nanima was growing up in Kenya, she would make the vermicelli from scratch;...Read More

Today I’m going to share with you my all-time absolutely favourite shak; Aka Ringra Buteta Nu Shak. Yes it takes a bit of time to prepare, but boy is it delicious and nutty and full of flavour. Just thinking about it makes my mouth water… (even though I’ve literally just had some leftovers…) We generally...Read More

As a dish that’s so easy and requires very little effort, I make this quite a lot, serving it either with rotli or pitta bread. It’s very simple but a lovely way to enjoy fresh aubergine without overpowering it with tons of other flavours. My nanima cooks them directly over a gas flame which really...Read More

Siro is a delicious semolina dessert and a real treat that we often have around diwali time. Here’s my Nanima’s recipe… Ingredients: 1cup soji (semolina flour) 1/2 cup ghee (clarified butter) 1 cup sugar 1 pint milk 1 heaped tbsp pistachios, plus some for decoration 1 heaped tbsp almonds, plus some for decoration 15 cardamom...Read More

We always have a pot of this chutney in our fridge – it’s so easy to make and really packs a punch. As with all of my recipes, feel free to vary the amount of chilli based on how much heat you can handle! Ingredients: 3 green finger chillies 1 clove of garlic (optional) 1”...Read More

Making a spinach curry is super quick and great for a healthy dinner. Sometimes I add in paneer or chuna (chick peas) but the recipe below is just for the basic version. Ingredients: 500g of fresh spinach leaves, washed and roughly chopped (if you’re using baby spinach then leave whole) 4 to 5 cloves garlic,...Read More

Dhal bhath is a staple Gujarati dish that we often make at the weekend. Many other families make this almost every day to accompany whichever other shak (curry) they are having. Ingredients: 1 cup tuver dhal (split pigeon peas) 2 tsp nimak (salt) 1 ½ tbsp thel (sunflower oil) 2 ½ litre boiling water 1/3 can...Read More

Chirya buteta nu shak is one of the most basic curries and a real comfort food at home. We often make it with dhal bhath (dhal and rice) and I’ll post the recipe for those later this week. It’s great with fresh hot rotlis, but also amazing in toasties with cheese – a great late-night...Read More

There’s nothing quite like eating fresh hot buttery rotlis. Rotlis (chapatis) are traditional unleavened flatbreads made with whole wheat flour and used to accompany any shak (curry). To make rotli, we use a patlo (round raised board), a velan (a rolling pin that’s thicker in the centre and tapered towards the ends that allows you...Read More