Authentic Indian and South Asian food in the UK is on the up. Reflecting the authentic flavours, techniques and regional differences of India is something younger chefs and entrepreneurs excel at, and are going all out for. Not before time. So much Indian food in Britain was junk, and outside our bigger cities, still is. […]Read More Indian Food
This dish is a favourite, and one I must have at least once or twice in June. It’s never quite the same when you have it in a restaurant. For the best warming and aromatic flavour experience, you really ought to try making this Lamb Curry with whole spices yourself. Sheep farming has long been […]Read More Aromatic, warming, Lamb Curry
Ingredients, perhaps a dash of technique too, possibly even a sprinkle of inspiration or artistry? Yes, it’s all these and more. Each of the constituents tells a story, and it’s all the stories which together ‘make’ the recipe, adding flavour and richness to what you experience when you taste it. I cook when I’m stressed […]Read More What’s in a recipe?
India is truly amazing – a land of ideas, energy, action and inspiration.Read More India – nothing like it
The architecture and culture of Northern India is one of constant assimilation, adaptation, and syncretism or synergy. But architecture doesn’t live apart from a wider culture. Architecture, like art, philosophy or any study of the human condition is intimately connected with what’s going on around it. There are many reasons for the ‘Indian way of […]Read More Delhi and North India
The Punjab is a hugely fertile part of India. Outside the big cities of North West India, Punjabi families are typically engaged in landowning or farming. This connection to the land influences what people eat, when and how. Punjabi food tends to be seasonal. The style of cooking and depth of flavour varying according to […]Read More Punjabi Kadi and Pakoras