Category Archives: Indian kitchen

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 →

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 →

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 →