L10: “Masala chicken loves mango chutney”

Happy New Year! Hope you all had amazing holidays and here’s to 2018! New Year means new recipe, it’s been a while but I wanted to start fresh with one of my favourite ingredients – mango. Golden and honey like sweets from Pakistan, I can never say no to devouring one of these. This recipe…

L9: “The perfect snack: Pakoras”

Crispy, light and incredibly moreish, Pakoras are fried morsels of magic. Simple and the go-to snack of every Asian family, they are perfect for those days when you want something to satisfy your snack needs. I find them best on rainy days when the craving for something warming is strongest but they are just as…

L8: “Biryani brought me back”

Evidently, it’s been a while and it’s been a busy few months for me but I have finally found my way back to trying out recipes. Biryani has a special place in my house, it is the diamond encrusted crown in my mum’s treasure trove of recipes. While I originally wanted to share this post…

L7: “Meat my chapli kebabs”

Cooking with meat for the first time in the series, chapli kebabs felt like an interesting choice combining familiar and foreign elements. The origins of this dish are Peshawar, the centre of Pakistan’s Khyber Pakhtunkhwa province, a region that is famed for its rice dishes, haleem and chapli kebabs. Unlike their sister provinces, Punjab and Sindh they…

L6: “Spring sweetness with kheer”

To go hand in hand with the entrance of spring is some sweetness in the form of one of my favourite desserts, kheer. You may know it by another name which is rice pudding. Creamy and rich, it’s traditionally flavoured with cardamon but my version is more about highlighting the star of the dish, milk….

L5:”Greens mean sarson ka saag”

This recipe has not only been requested by a close friend but is strongly inspired by a documentary series I have fallen in love with. It goes by the name “Raja, Rasoi Aur Anya Kahaniyaan” which translates to kings, kitchens and untold stories. Throughout the series, they explore different cuisines over regions in India, one…

L4: “Fish meets masala”

Although Valentine’s day is over, the romance between these two still needs to be celebrated. Fish and masala are a coupling that has long been a favourite in my family. The softness of fresh white fish wrapped in an electric spice mix can act as the perfect starter or main. I’ve paired mine with a…

L3: “Aloo means potato”

  Aloo’s are a really versatile vegetable and this recipe is a testament to that. Aloo Tikki roughly translates to a small parcel of potato, in this case, it’s a deliciously soft and lightly spiced hug to cure winter blues. While this recipe sticks to a more original approach of frying the tikkis, you can opt…

L2:”Chaat masala is gold dust”

Fresh, tangy and fun, that is the essence of chaat. Although it’s known as a roadside snack in Pakistan and India, it was served as more of an after school treat for me and my siblings. Making it myself, I found that most of the work is in the preparation of the ingredients and then…

L1:”That’s some nice rice.”

  White rice is the foundation of so many dishes. One of my mother’s first lessons was that when treated properly rice can really elevate your entire meal. At this point, you must be thinking that the cooking process is just boiling rice in water right? Wrong. The special ingredient is butter. Not only does…