There’s nothing more satisfying than creating a vegetarian version of a meat based dish. Especially when it tastes as good as, or even better than, when meat is involved. This classic rogan josh curry is a great example. Having been raised a ‘Yorkshire las’ in the UK it’s perhaps not surprising that my favourite childhood … Continue reading
This Indian curry sauce first appeared on Feast Wisely earlier in 2016, when I discovered it as part of a recipe for chana masala by Rick Stein. Since then it’s become a regular part of my Indian feasts, but each time it presents itself very differently. That’s because the sauce itself is super adaptable – and … Continue reading
Curry leaves, known as kadi patta in Hindi, come from a tree that’s native to India. Not surprisingly they’re widely used as a flavouring in Indian cooking. They can be crisped in oil and used to garnish dishes like dhokla or added to enhance curries and dahls. The health properties of curry leaves aren’t as … Continue reading
Black cardamom pods mainly come from India and Nepal where they’re dried over open flames. This produces their distinct smokey taste. I’ve seen it described as a ‘camp-fire’ like flavour. Since getting my hands on a small bag last year I’ve really only added them to Mexican based stews. Like my black cardamom beef. But … Continue reading
When it comes to homemade Indian dinners I’m never content with just one dish. Usually I’ll spend a whole afternoon preparing an Indian feast, using every pot and pan in the kitchen (knowing my husband will happily wash up in return for a hearty meal). Until recently these feasts typically comprised a hero meat dish complimented … Continue reading
You’re probably familiar with Meat Free Monday – every week people across the globe start the week meat-less, for the sake of their own health and that of the planet. Although an admirable initiative it’s really only a small step forwards in reducing our reliance on meat. So how much meat do I eat? After … Continue reading
I came across black cardamom for the first time on a recent holiday to Queensland. The market’s ‘spice lady’ at a local market had me intrigued when she told me that the seeds of black cardamom pods have a smokey flavour. I later discovered this flavour comes from how the pods are dried over open flames. … Continue reading
