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

Every Indian household will have one of these – A steel tin with a number of round compartments, each filled with a delicious spice that gives our curries their wonderful fragrant flavour. Every dish starts with this little tin. Here’s a picture of mine, and I’ll take you through each ingredient. First up is Rai...Read More