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Monthly Archives: June 2013
If you want to taste ’70s Britain – eat Heinz Beanz Curry
I like Heinz. On more occasions than I care to remember, I’ve turned to Heinz beans, Heinz tomato sauce and even Heinz tinned soups when the cupboard was bare (literally and metaphorically). Heinz has always been there for me. So, … Continue reading
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Multi-regional cookboks
The great cookbooks on Indian multi-regional cuisine are, for me, where the curry journey gets serious. Meera Taneja, Pushpeshpant Pant and Julie Sahni all take a panoramic view of the classic recipes across the country – and each book, in its … Continue reading
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Apple 2.0 – taste the next generation chutney
Read the blogs and cookbooks of the great Indian wordsmiths, and you often come back to a common theme: how their love of food started in earliest childhood. Plotting the course of the seasons, these writers evoke how the different … Continue reading
The Daily Grind: promise me you’ll never, ever use pre-ground spice
If there is ONE THING that will lift your curry to the next level, it’s this: GRIND YOUR OWN SPICE!! I have used capitals, exclamation marks – the whole grammatical nine yards – to shout this truth from the rooftops. GRIND YOUR … Continue reading
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Your Asian Retailer: guide, translator and friend rolled into one
Alongside the author of your favourite Indian cookbook, the most important person in your curry journey is your local Asian Retailer. He (or she) is the person who’ll help you understand that Bengal gram, channa dal and kadalai parupu are … Continue reading
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Getting started
For almost all of us, Indian cuisine starts with eating someone else’s cooking – and wanting to cook your own. The good news is that there are tried and tested recipe books which will help you do just that. And … Continue reading
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The recipe for recipe books
If you’re reading this as a member of a foodie Asian family, then this post probably won’t make much sense. You KNOW how to make a great curry, and the recipes are in your DNA. You know your achar from … Continue reading
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Good Korma 